Wednesday, May 20, 2009

Crunchy Poppyseed Chicken Salad

This is such a yummy summer salad! I found it on Kraft Food and made it for dinner tonight! It would be great as a side but I made it as our meal! It's so crunchy and yummy and surprisingly filling!

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.

Chicken Salad on Foodista

Saturday, May 16, 2009


1 egg
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)

Heat oven to 400 degrees. Line muffin tin and muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full and bake about 15-20 minutes or until golden brown. Makes 12 muffins. (I cooked mine 20 minutes and they were a little too dark)

Sunday, May 10, 2009

Mother's Day French Toast Souffle


  • 8 oz cream cheese softened
  • 1 cube butter
  • 1 cup maple syrup

Microwave above for 30 seconds and beat until smooth

  • 1 1oaf of Kneaders Chunky Cinnamon(I used Great Harvest Cinnamon Chip)

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

  • 12 eggs
  • 2 cups half/half
  • 1 tsp vanilla (more if you like)

Beat until frothy, pour over Chunky Cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.

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

Cornflake Crusted Halibut

pic from allrecipes dot com

I made this last night and I should have made more because it was soooo good!

Cornflake Crusted Halibut

from Cooking Light

Tartar Sauce:
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.

4 servings

Thursday, May 7, 2009

Broccoli Salad (like the one at Kneaders)

(image courtesy of

Broccoli Salad

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
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