Wednesday, May 20, 2009
1 bag Broccoli Slaw (about 4 cups) (you can find this at the grocery store by the salad mixes)
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups) (Some of the Broccoli Slaw Mixes already have carrots in them)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) Chicken Breast Cuts (I bought a case of precooked chicken slices but you could also cut up a grilled chicken breast)
1/2 cup Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews
COMBINE all ingredients except dressing and cashews in large bowl.
ADD dressing; toss to coat.
SPRINKLE with cashews just before serving.
Saturday, May 16, 2009
1/2 c. milk
1/4 c. canola oil
1 1/2 c. whole wheat flour
1/2 c. honey or agave nectar(this is what I use for everything!)
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I used dried blueberry's from costco)
Sunday, May 10, 2009
Microwave above for 30 seconds and beat until smooth
Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Beat until frothy, pour over Chunky Cinnamon bread in pan.
Bake at 350 for 60 minutes.
Can be made the night before and put into hot oven 1 hour before you serve.I made my own fesh cream using 2 cups heavy cream, 2 TBSP Agave nectar, and 1 tsp. vanilla. Beat until thick and smooth. Then I put berries on top! DELICIOUS!!!!!
Friday, May 8, 2009
I made this last night and I should have made more because it was soooo good!
Cornflake Crusted Halibut
from Cooking Light
2 tablespoons capers chopped
2 tablespoons dill pickle chopped
1 tsp fresh lemon juice
1 cup mayo -salt and pepper to taste
mix together and store in refridgerator
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
4 lemon wedges
Prepare tartar sauce.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce and lemon wedges.
Thursday, May 7, 2009
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon I added:
1 cup red grapes
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3.Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
Recipe from Cookin Mamas