ORIENTAL CHICKEN SALAD--Sugar Free, Low Carb and Delicious

SUGAR FREE, LOW CARB ORIENTAL CHICKEN SALAD                                    
                                                                          from Linda Olson
1 package cole slaw cabbage
1/2 cooked, diced chicken breast
1 3 oz. package chicken flavor ramen noodles

In large bowl combine shredded cabbage, chicken and 1/2 of the ramen noodles-crushed.
In separate bowl combine and stir well:
                Chicken flavor seasoning from the ramen  noodles
                1/4 cup apple cider vinegar
                1/4 cup granulated artificial sweetener (such as Splenda)
                 1/4 cup cooking oil (like canola)

Add to cabbage mixture along with slivered almonds and sunflower seeds.  Mix well.
Optional add ins:  chopped green onions, diced green pepper.

For a regular version of this salad use all the ramen noodles and regular sugar instead of the sweetener.

               

Mustard Chicken Salad-we sampled this delicious and pretty salad at our activity.

I first saw this recipe demonstrated on the "Barefoot Contessa" on the Food Network. It sounded good, so I looked it up on line and gave it a try. Her recipe calls for a tablespoon of salt but I reduced it to 2 teaspoons. 

MUSTARD CHICKEN SALAD                  from Chris Fitzgerald

2 whole (4 split) chicken breasts, bone-in, skin-on

olive oil

kosher salt and freshly ground pepper

2 cups broccoli florets

1 1/2 cups mayonnaise

1/4 cup dijon mustard

3 tablespoons whole grain mustard

2 tablespoons minced fresh tarragon leaves

1 cup cherry or grape tomatoes

1. preheat oven to 350 degrees F

2. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skins and bones and tear the chicken into large bite sized pieces.

3. Add the broccoli florets to a large pot of salted boiling water. Cook for 30 seconds, until crisp-tender. Drain and immediately plunge into a bowl of ice water until cool. This will stop the cooking process and set the bright green color.

4. For the dressing: whisk together the mayonnaise, mustards, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli and tomatoes, and gently mix. Refrigerate for a few hours to allow flavors to blend.* Serve at room temerature.

*This step really does enhance the flavor of the salad but it tastes very good served just after assembly too.

Creamy Homemade Vanilla Pudding

HOMEMADE VANILLA PUDDING

                                           From Alicia Guglielmo

1/2 c. sugar

1/3 c. flour

1/4 t. salt

2 eggs, well beaten

2 c. milk (scalded)

1/2 t. vanilla (or other extract)

2Tbs butter

Combine the sugar, salt, flour and eggs.  Add scalded milk slowly, stirring constantly.  Cook for 30 second intervals in the microwave stirring every 30 seconds. Cook until thick and smooth.  Then add vanilla and butter. This can also be served with chocolate chips melted or any other mix-ins you want. 

LENTIL AND BROWN RICE SOUP

Lentil and Brown Rice Soup                     serves: 8

                                                                                                                   by Chris Fitzgerald

1 cup lentils washed*

1/2 cup brown rice

4 cups water

1/2 onion, diced

2 carrots, diced

1 large celery stalk, diced

2 teaspoons kosher salt

freshly ground pepper to taste

1 large sprig fresh thyme

1 sprig fresh rosemary

2 tablespoons fresh parsley, chopped

2 tablespoons cider vinegar

Place all ingredients into a stock pot or dutch oven. (Tie the thyme and rosemary sprigs together with kitchen twine for easy retrieval after cooking). Bring to a boil then lower heat and simmer all ingredients uncovered for two hours, leave a little soupy. If all the water cooks out, only add hot water to the soup.

Add the cider vinegar just before serving.

*There are many varieties of lentils. I use a combination of regular, yellow, and French lentils. 

VARIATIONS:

Sausage such as Polska Keilbasa

Top with grated sharp cheddar cheese

Serve with any whole grain bread for a perfect protein meal, breakfast, lunch, or dinner

I found the basic recipe in a vegetarian cookbook called "Laurel's Kitchen" about 25 years ago. It's been evolving ever since.

Recipe Swap Spot

Julianna Mortensen runs a blog sharing her favorite family recipes.  Find a link to her site here.

If anyone in the ward has a blog or website they would like to share, please let Maureen Clegg know.

Taco Soup-build your own bowl!

Taco Soup

                                                                         From: Amy Payne

Ingredients:
1 pound hamburger
1/4 c chopped onion
1 can kidney or black beans (we like black beans)
1 8 oz. can tomato sauce
1/4 t garlic salt
1/2 t salt
1 t sugar
1 can diced tomatoes, undrained
1 can corn, undrained
1/4 t oregano
1/2 t cumin
1/2 t chili powder

Directions: 
Brown hamburger and onions then drain fat.  Add remaining ingredients and simmer 15 minutes, or until hot. Serve with sour cream, shredded cheese and tortilla chips.

Applesauce Banana Bread-low in fat but high in fiber and flavor!

Tip: If you are not ready to use bananas when they are ripe and turning brown, put them in the freezer still in the peels.  When ready to use, heat in microwave for 1-2 minutes.  They are a different consistency but are perfect for baking.

Applesauce Banana Bread

                                                       from Maureen Clegg

1/3 c oil                                              2 c whole wheat flour
3/4 c sugar or 1/2 c honey                 1/2 t soda
2 eggs                                                 1/2 t salt
1/2 c applesauce                                 1 t baking powder
2 medium ripe bananas, mashed        
1/4 c buttermilk                                   

Cream oil, honey or sugar, and eggs.  Add applesauce and bananas to mixture and blend well.  Add milk, dry ingredients,  and mix just until moistened.  Pour into lightly greased loaf pans.  Bake at 350 degrees for 40-50 min. 
Yield: 1- 4" x 8 1/2" loaf or 2-  3" x 5 3/4" loaves

Optional: add 1/2 c chopped nuts, 1/2 c raisins to batter