Wonderful {Mango} Chicken curry Salad

Recipe adapted from allrecipes

5 cooked skinless boneless chicken breast halves, shredded
1 c. mayonnaise (I've made it with Greek yogurt as well and liked it)
3/4 c. chutney (I prefer mango but have only been able to find it in a spread. You could use jelly or jam....whatever you can find)
1 tsp. curry powder
1/4 tsp. pepper
2/3 c. chopped toasted pecans
1 c. seedless grapes halved
1/2 cup chopped onion

In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, , grapes and onions and chill. Add the pecans just before serving and toss.

The BEST Chicken Salad

This recipe was given to me for a Relief Society activity. I had volunteered to make this salad and was SO glad I did, it's one of my FAVORITES!

1 1/2 c. cooked rice (I've used both white and brown and love both)
1/4 c. chopped green onion
3/4 tsp. curry powder
2 Tbsp. canola oil
1 Tbsp. vinegar

Mix above ingredients together and chill for several hours.

Just before serving add:
2 c. diced cooked chicken
1 c. chopped celery
3/4 c. mayonnaise
salt & pepper to taste


For a large crowd use above directions with measurements below:

10 1/2 c. cooked rice
1 3/4 c. chopped green onion
5 1/4 tsp. curry powder ( or 3 Tbsp + 2 1/4 tsp. curry powder)
14 Tbsp canola oil (or 3/4 c. + 2 Tbsp. canola oil)
7 Tbsp. vinegar (or 1/4 c. + 3 Tbsp. vinegar)

14 c. diced cooked chicken
7 c. chopped celery
5 1/4 c. mayonnaise
salt & pepper to taste

Tortellini Salad

This recipe is WONDERFUL for baby & bridal showers, in fact the recipe was dubbed by a friend 'baby shower salad' when I received it. This salad reminds me of spring & summer, hope you enjoy it as much as we do at our house!

18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted

Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!

Balsamic-Roasted New Potatoes

Recipe adapted from Southern Living

2 tsp. olive oil
2 garlic cloves, minced
1/4 tsp dried time (1 tsp. fresh)
1/2 tsp. kosher salt
1/4 tsp. pepper
2 lbs. small new potatoes, quartered
5 Tbsp. balsamic vinegar, divided
Olive oil/vegetable cooking spray

Stir first 5 ingredients together in a large zip-top bag. Add the potatoes and 3 tablespoons balsamic vinegar; stir or shake well until potatoes are well coated. Arrange potatoes in an aluminum foil-lined jelly-roll pan coated with olive oil/vegetable cooking spray.

Bake, uncovered at 450 for 45 minutes or until potatoes are tender, stirring once. Drizzle with remaining 2 tablespoons vinegar, and toss well. Serve immediately. Makes about 6 servings.

Corn, Rice and Black Bean Salad

This is a great salad to have around for a quick lunch. If I don't have fresh corn on hand I substitute frozen, the hot rice thaws the corn and the salad cools quickly.

Recipe adapted from Cooking Light

1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro

Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.

Combine juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Refried Beans

Once you make homemade refried beans you will never buy another can again!!!

1/2 c. vegetable oil
1/2 c. onion, cut into chunks
5 c. (1 full recipe) Pot Beans with their liquid
grated cheese

In a large frying pan over medium heat, warm oil. Add the onion and saute until soft, about 2 minutes. Discard the onion. Add half of the beans with their liquid and, using a potato masher, mash them until they form a coarse puree. Gradually add the remaining beans and liquid and continue mashing until all the beans are coarsely pureed.

Turn the heat up to medium-high heat and cook, stirring until the puree begins to dry out.

Transfer to a warmed platter and sprinkle with the shredded cheese, if desired. Serve immediately.

Broccoli Salad

Great summer salad for picnics.

10 slices bacon, cooked and crumbled
2 heads fresh broccoli, in bite size pieces
1/4 c. chopped red onion
1/2 c. raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 c. mayonnaise
1/4 c. sunflower seeds

In a medium bowl combine broccoli, onion and raisins. Set aside.

In a small bowl add vinegar, sugar and mayonnaise and whisk together. Pour over the broccoli mixture and refrigerate for at least two hour. Before serving toss with bacon and sunflower seeds.

Potato Bake

Okay so I got this recipe at a church function long before I was married, I don't even remember who gave it to me. I haven't made this in years...really it's been a long time, but from what I remember I really liked it. I need to give it a try again!

1 lb. bag frozen diced hash browns
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint of sour cream w/chives

Mix all ingredients together and bake at 350˚ for 45 minutes to 1 hour or until it starts to bubble.

Egg Rolls

This is the recipe found on the back of the egg roll wrapper package.

1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying

Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.

Serve with Pink Sauce or Chinese Plum Sauce

Baked Egg Rolls

I just love egg rolls but as we all know they can really do a number on your weight loss success. Here is a modified version that I really enjoy and I hope you do too!

Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white Cooking spray

Preheat oven to 425 degrees.

To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.

Combine celery mixture and cabbage and set aside.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.

Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.

Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.

Makes 14 servings (serving size:1 roll). WW Points: 2; CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg

Streuseled Sweet Potato Casserole

This is our family's Holiday dish. When we are asked to bring something this is the one that we choose. I found this recipe in a light cookbook, but I can tell you that it was never very "light" and after we got a hold of it it is now "not so good for you" but ooh so good!

Recipe adapted from Cooking Light

14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans

Preheat oven to 375˚.

Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).

made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber

Tomoko's Sushi Rice

My good friend Tomoko graciously gave me her recipe for Sushi Rice, it is so yummy! We haven't made sushi yet but we do make this rice to go along with our Asian creations. It has a sweet tang to it.

2 c. short grain rice
2 1/2 c. water
3 Tbsp. rice vinegar
2 T sugar
1 1/4 tsp. salt

Cook rice with water according to package directions. Mix the remaining ingredients in a small bowl until sugar is dissolved. When rice is done, set aside for 5 minutes, then add the vinegar mixture to the rice and gently mix together. Serve

Homemade Flour Tortillas

We love to serve this recipe with Pot Beans and rice.

4 c. flour
2 tsp. baking powder
2 tsp. salt
1 Tbsp. dry milk
6 Tbsp. vegetable shortening
1 1/2 c. hot water

Mix all dry ingredients together and cut in the shortening until it resembles coarse meal. Add the water and mix with hands until the dough forms a smooth ball. Cover and let rest for 20 minutes.

Divide dough into desired size, roll flat and grill on a hot grill until golden and then flip.

Alfredo Sauce

I did a search on google for Alfredo Sauce when I came across this recipe, it was labeled as "Olive Garden's Alfredo Sauce". I'm not sure if it was truly their recipe but it sure is good...note the cream cheese, it makes anything taste better. I have changed the recipe up a bit since I came across it.

1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese

In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.

Bev's Buns

Bev owned a business baking and selling these buns to local grocery stores. Bev is no longer selling the buns but she is sharing her fantastic creation and we are all grateful!

Step 1

2 Tbsp. yeast

1/2 c. warm water

1/4 tsp. sugar

Step 2

1 c. milk

1/2 c. butter flavor Crisco

1/2 c. sugar

1/2 Tbsp. salt

2 eggs

2-2 1/2 cups flour

Step 3

3-3 1/2 cups flour

Step 4

spray bottle with water

sesame seeds

Step 1

Mix yeast, water and sugar and set aside.

Step 2

In a mixer with the paddle attachment blend together the milk, Crisco, sugar and salt on low speed (mixture will be separated). Add the eggs and the 2 to 2 1/2 cups flour. When well blended add the dissolved yeast mixture (dough will be the consistency of pancake batter.

Step 3

Change to dough hook on the mixer and add remaining 3 to 3 1/2 cups flour slowly to get a soft but workable dough (dough will be a little tacky and very soft). Knead about 10 minutes. Turn onto a greased bowl turning to coat. Cover and let rise for about 45 minutes or until doubled in bulk.

Step 4

Tie into rosettes:

Roll a piece about the size of a tennis ball into a 12-inch long rope. Tie in a loose knot, leaving 2 long ends. Tuck top ind under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on a parchment lined or cooking sprayed baking sheet.

Spray with water and sprinkle with sesame seeds. Let rise 20 to 30 minutes. Bake at 400˚ 8-12 minutes or until golden brown