Bacon Walnut Chicken Salad

Bacon Walnut Chicken Salad

Whisk together in large bowl:

1/2 c low-fat sour cream
4 Tbsp Worcestershire sauce
1 tsp celery seed
1 tsp onion powder
1 tsp seasoned salt
1 tsp black pepper

Add:

4 chicken breasts, cooked and shredded
1 large carrot, shredded on large box grater
4 slices bacon, cooked and crumbled
1 small can sliced water chestnuts
1/2 c chopped walnuts

Stir until well combined. Chill under ready to serve. Toss before serving.


Nutritional Information

Servings: 8

Calories per serving: 274

Total Fat: 16.0g

Cholesterol: 67mg

Sodium: 572mg

Total Carbohydrates: 9.3g

Dietary Fiber: 0.9g

Sugars: 2.1g

Protein: 22.8g

Rainbow Rice

Do you have a bag of questionable white rice?

I did.

Pinterest to the rescue!

Found the idea on this page.

Squish together 1 cup of rice with 1 T. rubbing alcohol & 2-3 drops of food coloring.

Each color in its own plastic baggie.

Spread the rice out on foil-lined baking sheets to dry for several hours or overnight.

Dump the rice into a large container and bury little creatures or treasures for your child to find.

My daughter had a blast digging!

Spinach & Cheddar Whole Wheat Oatmeal Bread

I found this recipe for Whole Wheat Oatmeal Quick Bread on Healthy Food for Living and decided I had to make it. The basic recipe could go many directions and be made either sweet or savory. I wanted something savory to go with soup or pasta, so I omitted the sugar and added some spinach and sharp cheddar cheese. It turned out wonderful and hearty. Cut thicker slices to avoid crumbling! Here is my version:

• 1 cup + 1 Tbsp whole wheat flour, divided
• 1 1/3 cup unbleached all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 cup + 1 Tbsp old-fashioned rolled oats, divided
• 1/4 tsp. grated nutmeg
• 8 ounces plain, low-fat yogurt
• 1 large egg, lightly beaten
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk, or soured milk
• 1 c. steamed, chopped & squeezed dry spinach (I used fresh, but thawed, frozen would work)
• 1/2 c. shredded, extra sharp cheddar cheese

Preheat the oven to 375 degrees. Lightly grease a 9x5-inch loaf pan with cooking spray. Sprinkle loaf pan with 1 T. of the whole wheat flour, tapping out excess.

In a large bowl, combine flours, baking powder, baking soda, salt, 1 cup oats and nutmeg. In a separate bowl, whisk together yogurt, egg, oil and buttermilk. Pour the wet ingredients in with the dry and stir well to combine. Fold in the spinach and cheese.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

* We sliced into our bread while still warm, and it was just fine and divine.

* Store leftovers in the refrigerator!! Slices reheat well in the toaster!

* I froze half of the loaf and it thawed/baked (directly from the freezer, wrapped in foil) in the oven at 350 for about 1 hour.

Italian-Style Vegetable Stew with Parmesan Cornbread Topping

Spring is almost here and with it the desire to eat healthier and melt away some of those winter pounds.

But we don't really want to feel like we're being deprived, right?

Here is a beautiful, hearty and easy oven-baked (low & slow) all-veggie stew that won rave reviews.

Even from my meat & potatoes man.

Random veggies, a jar of tomato sauce and jiffy corn mix in the house?

Make this.

for stew:

2 medium onions, cut in 1-inch dice

2 sweet bell peppers, cut in 1-inch dice

3 large carrots, cut in 1-inch dice

2 bulbs of fennel, cored, sliced, fronds reserved

3 celery ribs, cut in 1-inch dice

24 oz. jar Roast Red Pepper & Garlic Tomato Sauce ( use whatever flavor you prefer)

3 cloves garlic, sliced thin

2 tsp. dried oregano

1 tsp. dried thyme

1 c. water

1/2 c. white wine (or red if that's what you have)

Chop your vegetables and toss into a large oven-safe casserole or dutch-oven that has been lightly greased. Add remaining ingredients and stir to combine. Cover tightly with lid or with aluminum foil, then place in a 300 degree oven for 4 hours. Stir every hour or so. Remove stew from the oven and let sit while you make the cornbread topping.

for topping:

1 box Jiffy Corn Muffin Mix

2 eggs

1/2 c. shredded Parmesan cheese

1/3 c. milk

1/4 tsp. garlic powder

1/8 tsp. black pepper

reserved fennel fronds, chopped

Increase oven temperature to 375. Stir together all topping ingredients until well combined. Let stand 10 minutes for batter to thicken. Dollop over top of the stew and carefully spread over the top. Return to oven, uncovered, for 25 minutes or until topping is lightly browned and set in the middle.

Serve hot and steamy on a cold late winter/early spring day and smile.

6 servings w/ topping --w/o topping

calories: 390 --175

total fat 12.1g--3.5g

(4.9g saturated)--(0.9g saturated)

total carbs 57.6 -- 29.3

fiber 7.6g --7.1g

protein 11.4g --3.9g

Approx. using caloriecount

Skirt Purse

This is one of those times I could kick myself for getting excited about a project and NOT taking a before picture.

This used to be an A-line skirt.

Bacon, Leek & Fresh Tomato "BLT" Macaroni

This looks good doesn't it?

Here's my take on Rachel Ray's BLT Pasta.

12 oz. thick-cut bacon, chopped

3 leeks, well-cleaned & sliced in half-moons

3 cloves garlic, minced

8 fresh roma tomatoes, chopped (do not seed)

1/2 c. chopped fresh parsley

13.5 ounces *Dreamfields Elbow Macaroni (or pasta of your choice)

salt & lots of fresh black pepper

to serve: Parmesan cheese

Cook pasta according to package directions and drain. At this point I scooped some aside for my picky toddler to have with only cheese.

Put the pot back on the stove and cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon onto a paper towel to drain off excess fat. Set aside some bacon for your toddler :). Pour out all but 1 tablespoon of fat from the pot. Return to heat and add leeks and garlic, cooking and stirring until softened. Season with salt and pepper. Add the tomatoes and cook, stirring often, just until tomatoes start to break down - about 5 minutes. At this point dump in the pasta and bacon. Stir to combine and heat through. Add parsley, stir and serve. Pass Parmesan cheese and the black pepper grinder at the table.

My daughter ignored the pasta but devoured the bacon. At least she had protein, right?

*Since becoming diabetic, Dreamfields pasta has been a gift from God. It only has 5 grams of digestible carbohydrates per serving and is a good source of fiber. My family can't tell it's any different than "normal" pasta. It's usually around $2.50-$3 a box, but totally worth the extra money if you are watching your sugar intake!*

We had the leftovers 2 days later and there were no complaints!

Chocolate Whoopie Pies

Chocolate Whoopie Pies

Cookies:

1 box devil food cake mix
1 stick butter, melted
1 egg

Filling:

1/4 c shortening
1/4 c butter
3 cups powdered sugar
1-3 Tbs milk
1 tsp vanilla


Mix all cookie ingredients together.  Roll dough into small balls. Bake on lightly greased cookie sheets in 350 degree oven for 9 minutes. Let cool on pan 5 minutes before removing.

For filling, beat together butter and shortening. Add powdered sugar and drizzle with vanilla. Beat, adding milk until desired thickness. (We like our icing thick and hearty here.)

Spread on cooled cookie half and top with a second. (If you have extra icing, refrigerate and scoop it with pretzels as a midnight snack!)


Nutritional Information

Servings: 20 cookies
Calories per serving: 247

Total Fat: 12.0g

Cholesterol: 29mg

Sodium: 252mg

Total Carbohydrates: 35.4g

Dietary Fiber: 1.0g

Sugars: 27.7g

Protein: 1.4g