Archive for December, 2014

BLT Chicken Salad

 

Ingredients:
3 cups Chopped cooked chicken
5 slices of bacon
2 stalks of celery chopped
1 cup chopped fresh tomato
3/4 cup mayo (I’d use Greek Yogurt)
1 TBS chopped fresh parsley
2 TBS chopped green onion
1 tsp lemon juice
1 dash Worcestershire sauce
salt & pepper to taste

Instructions:
Cook bacon until nice and crisp, Drain, crumble and set aside
Prepare the dressing by mixing together the mayo, parsley, green onions, lemon juice, Worcestershire sauce, celery, and salt & pepper

In medium bowl stir together the chicken, tomatoes and bacon, mix in dressing until well coated. Cover and refrigerate until chilled. Serve in lettuce wrap, Low Carb wrap, or eat it as is!

Easy Pot Roast!

easypotroast

Breakfast Cheese Danish

cheesedanish

Party Fruit Salad Plate

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Ingredients:
16 oz sour cream, lite or regular
16 oz cream cheese, lite or regular
1 cup sugar or equal
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
About 4 cups pecans or walnuts
1 small bag of mini Marshmallos
1 quart strawberries
1 red or green apple cubed

Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and nuts for garnishing.

Peanut Butter Potato Candy

potatopeanutbuttercandypinwheels

1/4 cup unseasoned mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 (16 ounce) package confectioners’ sugar
1 tablespoon confectioners’ sugar for dusting
1/3 cup peanut butter, or as needed

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners’ sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners’ sugar on a cutting board or waxed paper.

Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

As good as Wendy’s Chili

 

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.