Wednesday, October 21, 2009

Chicken, Apple, and Roasted Almond Salad

I have been wanting to try apples in my salad for a while now, but for some reason I either forget of chicken out right at the last minute. Well, I finally did it and man-oh-man am I glad I did! This was BY FAR one of the best salads that I have eaten in a long time.
1 large handful fresh romaine lettuce
1 small handful fresh spinach leaves
My toppings I chose; may vary to your preferance
broccoli floretts
cauliflower floretts
cubed cheddar cheese
diced bell pepper
diced celery
apple chunks (I used Honey Crisp apples!)
rotisserie chicken (leftovers)
cottage cheese
home made ranch dressing
dry, roasted almond slices
Prepare above ingredients to your liking in the form of a salad. I used cottage cheese as a topper as well as the dressing so I didn't use much of the ranch.

Pumpkin Bread (Cake)


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Friday, October 2, 2009

Big, Soft Ginger Cookies


2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Thursday, October 1, 2009

Grilled Chicken Salad Wrap

Who doesn't love a good chicken salad? I thought this one sounded different and yet still refreshing. For a lighter meal, try using bibb lettuce instead of the tortilla. Whole wheat or not, the tortilla is still what is making this meal heavier than it needs to be. Plus, lettuce is great when used as a wrap!


1/2 cup light mayonnaise
1/4 cup chopped cilantro
4 scallions, trimmed and thinly sliced
1 small red pepper, seeded and finely chopped
2 tablespoons light sour cream
1 package (9 ounces) grilled chicken strips (such as Perdue)
4 8-inch whole-wheat tortillas
1/2 cup reduced-fat shredded Mexican cheese blend


1. In a large bowl, whisk together mayonnaise, cilantro, scallions, red pepper and sour cream. Cut the chicken into 1/2-inch pieces and stir into mayonnaise mixture.
2. Sprinkle tortillas with 2 tablespoons cheese slightly off-center. Spread heaping 1/2 cup chicken mixture over cheese; roll up tightly.
3. Heat a large nonstick skillet over medium-high heat. Coat wraps with nonstick cooking spray. Place 2 wraps in skillet, seam side down; cook for 2 minutes or until crisp. Turn over; cook another 2 minutes. Repeat with remaining wraps