Raspberry Chicken Salad
2 six-ounce cans chicken breast in water, drained
1/2 cup raspberry vinaigrette salad dressing
2 cups shredded lettuce
1/2 cup chopped celery
1/2 cup sliced cucumber
1/4 cup sunflower seeds
1/4 cup raspberries
Mix together the chicken and the salad dressing in a large mixing bowl. Add the lettuce, celery, and cucumber to the bowl and toss everything together to mix. Garnish with sunflower seeds and fresh raspberries. Serve and enjoy.
Makes 4 servings
Chef Salad 1 cup shredded iceberg lettuce 1 cup shredded Romaine lettuce 1/2 cup chopped cucumber 1/2 cup chopped red bell pepper 1/2 cup cubed lunch meat 1/2 cup shredded cheese 1/2 cup chopped celery 1/2 cup chopped green onion
Toss salad ingredients together in a large mixing bowl. Serve and enjoy.
Makes 6 servings
French Onion Chicken and Broccoli Casserole2 large, boneless, skinless chicken breasts (Cubed, 12-16 oz)
2 cups broccoli florets (frozen or thawed)
1 can condensed French onion soup (10oz)
1/2 cup low-fat sour cream
1/2 tsp parsley
1/4 tsp ground black pepper
Preheat oven to 350 degrees.
Stir ingredients together in a large mixing bowl. Pour mixture into a nonstick, 8x8 inch baking dish. Place in oven and bake for 30-35 minutes, or until chicken is thoroughly cooked. Remove dish from oven and let cool for a few minutes. Serve and enjoy.
Makes 4 servings.Tuna and Cauliflower Casserole
2 cans tuna in water (6 oz. each, drained)
1 can condensed cream of celery soup (10oz)
2 cups cauliflower florets
1 cup broccoli florets
2/3 cup water
1/3 cup grated Parmesan cheese
2 cups cooked eggn oodles
1 tsp Italian seasoning
Pour ingredients into a large mixing bowl. Mix well and pour into a nonstick, 9x9 inch baking dish. Place dish in oven and bake for 20 minutes. Remove dish from oven and let cool for two minutes. Serve and enjoy.
Makes 6 servings.
Crockpot Orange Teriyaki Chicken and Rice
1 cup uncooked white rice
3 large, boneless, skinless chicken breasts (cubed)
1 can mandarin orange segments (6oz, undrained)
1 can sliced water chestnuts (6oz, drained)
1/4 cup teriyaki sauce
2 Tbsp rice vinegar
1 cup seasoned chicken broth
2 Tbsp sesame seeds
Place ingredients into a slow cooked at least 2 quarts big. Mix lightly and cover slow cooked with lid. Turn heat to low and let cook for 8 hours. Remove lid from cooker and serve.
Makes 6 servings
Crockpot Mushroom Chicken and Rice1 cup uncooked white rice
2 large, boneless, skinless chicken breasts (Cubed)
1 can condensed cream of mushroom soup (10oz)
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups seasoned chicken broth
1/2 cup shredded mozzarella cheese
Place ingredients into a slow cooked at least 2 quarts big. Mix lightly and cover slow cooked with lid. Turn heat to low and let cook for 8 hours. Remove lid from cooker and serve.
Makes 6 servings