Thursday, April 3, 2008

Pineapple Chicken Salad

I found this recipe the other day and decided to try it. I changed it up a bit and came up with this version, which surely is better than than the original. At least I think so, anyway.

1 package of chicken breast tenderloins, boiled for 5 minutes (or until cooked), cooled, then shredded
1/4 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup plus 2 TB Mayonnaise
2 tsp Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, mostly drained, a little juice makes the chicken salad extra yummy.
Romaine lettuce leaves

Mix all the ingredients (except the romaine lettuce.) Chicken salad tastes better if made at least 4 hours ahead and best if made the night before. Serve in romaine lettuce leaf wraps.

Tasty and healthy. What more could you want!

Tuesday, April 1, 2008

Red Beans and Rice

Every single recipe I have for red beans and rice serves like 750 people. It also takes 3 days to cook, which I plain just don't have time for. I experimented and pulled from these recipes to make a recipe that is more manageable (and serves about 4-6) and is slightly healthier.

1 package of turkey smoked sausage cut into 1 inch chunks (Eckridge is what I've used, but whatever will do splendidly. Also if you're not cutting calories, go for the beef smoked sausage.)
2 cans of red kidney beans (light or dark, I don't know if it makes a difference.)
1 green pepper, diced
2 celery stalks, diced
1/2 yellow or white onion, diced
1 clove of garlic, smashed, so that it can easily be retrieved when it's done cooking
1 bay leaf
2 TB of creole seasoning (I use Tony Chachere's)
1 tsp of Worcestershire
2 dashes Tabasco (optional)
brown rice (it's healthier than white rice...or so they say)

In a large skillet, over medium high heat, bring all the ingredients to a boil, reduce heat and simmer for 1 hour. Stir occasionally to make sure it's not sticking to the bottom. You can simmer even longer if needed. Remove the bay leaf and garlic clove before eating.

Serve over brown rice.