Thursday, February 21, 2013

Cashew Chicken Salad

Cashew Chicken Salad

1 can chicken or 1 cup chopped, cooked chicken
1/2 cup celery, chopped
1/2 cup cashews, chopped
1/2 cup red apple, chopped
1/2 cup red, seedless grapes, halved
1/2 cup mayo
1 Tbsp. dry Ranch dressing mix
*Mix all ingredients well and serve on croissants.

*Note:  I got this recipe from another blog, but was unable to pin it to pinterest to keep the recipe
somewhere where I'll be able to find it again.

Tuesday, February 12, 2013

(Healthy) Heart-Shaped Pizza for Valentine's


Whole Wheat Pizza Dough

Feel free to experiment by adding different flavors into the dough along
with the flour (like dried basil or oregano, or even a little parmesan

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp. sugar
1 TBSP. active dry yeast
1 TBSP. olive oil
1 tsp. salt
1 tsp. garlic powder
2 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
1 TBSP honey

In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over
the top, and let stand for about 10 minutes, until foamy. Add in the olive
oil, salt, and garlic powder, and stir to mix. Add the whole wheat flour
plus one cup of the all-purpose flour, and stir until the dough begins to
come together. Tip the dough out onto a surface floured with the remaining
all-purpose flour, and knead until all of the flour has been absorbed, and
the ball of dough becomes smooth, about 5 minutes. Add a bit more flour if
the dough is too sticky. Place the dough in an oiled bowl, and turn to
coat the surface. Cover loosely with a towel, and let stand in a warm
place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured
surface, and divide into 2 pieces for 2 thin crust, or leave whole to make
one thick crust. Form into a tight ball. Cover with a towel and let rise
for about 45 minutes, until doubled.

Stretch the dough out into the desired shape. Place each crust on a baking
sheet that has been sprayed with a little bit of oil. Top with your
desired sauce and toppings - not too much cheese : ) Bake at 425°F for
16-20 minutes, or until golden brown and bubbling.


  • 2 (6 ounce) cans tomato paste ( low sodium if you can)  
  • 2 cloves garlic  
  • 3 tablespoons dried parsley flakes - or finely chopped fresh parsley  
  • 4 teaspoons dried onion flakes  - epicure !
  • 1 teaspoon dried oregeno
  • 1 teaspoon dried basil ( or fresh )  
  • 2 cups water 

1  Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and
water in 2 quart saucepan. 
( if you are using fresh parsley and or basil - blend in your blender or
food processor before you put it in a saucepan )

2  Cook over medium high heat until mixture boils. 
3 Reduce heat to low and simmer 10 minutes. 
4 Cool a little and spread on your pizza crust and proceed with remainder
of your toppings.


Tuesday, February 5, 2013

Cheesy Chicken Egg Rolls

Cheesy Chicken Egg Rolls

1/2 T light whipped butter or light buttery spread
1 sweet onion
¼ t salt
2 cups spinach leaves
½ T chopped garlic
4 oz cooked and chopped skinless lean chicken breast
2 wedges The laughing cow light creamy swiss cheese
6 large square egg roll wrappers DIRECTIONS:
Preheat oven to 375 degrees
Prepare a large baking sheet by spraying it lightly with nonstick spray and set aside
Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté onion until softened and slightly browned, about 6 minutes.
Reduce heat to medium low. Stirring occasionally, continue too cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside.
Return skillet to medium high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1-2 minutes. Transfer mixture to the large bowl.
Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside.
Place egg roll wrappers on a clean dry surface. Evenly distribute 1/6th of mixture (about 1/3rd cup) in the wrapper and wrap. Seal the outside edges with water and transfer to baking sheet. Spray the tops of the egg rolls with nonstick spray.
Bake in oven until golden brown, about 25 minutes