celery

Name: Southern Broccoli Salad
Total time: 15 min
Yield: 6
Ingredients: 1/8 tsp black pepper; 1/2 tsp salt; 2 tbsp honey; 1/4 cup fat-free, plain yogurt; 1/4 cup mayonnaise; 1/3 cup reduced-fat cheddar cheese (shredded); 3/4 cup celery (chopped); 1/4 cup onion (chopped); 3 cups broccoli florets

Southern Broccoli Salad

Prep Time

15 minutes

Servings

Ingredients

1/8 tsp black pepper
1/2 tsp salt
2 tbsp honey
1/4 cup fat-free, plain yogurt
1/4 cup mayonnaise
1/3 cup reduced-fat cheddar cheese shredded
3/4 cup celery chopped
1/4 cup onion chopped
3 cups broccoli florets

Prep Time

15 minutes

Servings

Ingredients

1/8 tsp black pepper
1/2 tsp salt
2 tbsp honey
1/4 cup fat-free, plain yogurt
1/4 cup mayonnaise
1/3 cup reduced-fat cheddar cheese shredded
3/4 cup celery chopped
1/4 cup onion chopped
3 cups broccoli florets

Instructions

In a medium bowl, combine broccoli, onion, celery, and cheese; set aside.
In a small bowl, combine remaining ingredients. Add mayonnaise mixture to vegetable mixture and toss.
Cover and refrigerate at least 2 hours to marinate the flavors.

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Posted in Recipes

Homestyle Chicken Noodle Soup

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 teaspoons olive oil
3 medium carrots thinly sliced
2 medium ribs celery leaves discarded, thinly sliced
1 small onion diced
4 cups fat-free, low sodium broth
1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
3 cups water
3 tablespoons parsley minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces dried, no yolk noodles

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 teaspoons olive oil
3 medium carrots thinly sliced
2 medium ribs celery leaves discarded, thinly sliced
1 small onion diced
4 cups fat-free, low sodium broth
1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
3 cups water
3 tablespoons parsley minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces dried, no yolk noodles

Instructions

Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.

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Posted in Dinner, Lunch, Recipes

Creamy Chicken Apple Salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups cooked, boneless, skinless chicken breast
2 medium ribs celery leaves discarded
2 green onions chopped
1 medium apple finely diced
3 tablespoons walnuts chopped
1/4 cup light mayonnaise
1/4 cup fat-free plain yogurt
1/2 lemon juiced
1/8 teaspoon black pepper

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups cooked, boneless, skinless chicken breast
2 medium ribs celery leaves discarded
2 green onions chopped
1 medium apple finely diced
3 tablespoons walnuts chopped
1/4 cup light mayonnaise
1/4 cup fat-free plain yogurt
1/2 lemon juiced
1/8 teaspoon black pepper

Instructions

In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts
In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.
Serve salad over your choice of lettuce leaves, bread or crackers.

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Posted in Recipes

Tuna Salad

Stephanie Kinturi

Tuna Salad

Cuisine

Seafood

Servings

people

Ingredients

2 6-oz cans tuna (packed in water)
2 ribs celery diced
2 Tbsp dill relish
2 large eggs hardboiled and smashed
1/3-1/2 cup miracle whip (or mayonnaise spread)
1 tsp lemon juice
1 - 2 pinches salt and pepper to taste

Cuisine

Seafood

Servings

people

Ingredients

2 6-oz cans tuna (packed in water)
2 ribs celery diced
2 Tbsp dill relish
2 large eggs hardboiled and smashed
1/3-1/2 cup miracle whip (or mayonnaise spread)
1 tsp lemon juice
1 - 2 pinches salt and pepper to taste

Instructions

Place hardboiled eggs into a medium size bowl and mash with a potato masher until texture is crumbly.
Add diced celery and dill relish.
Drain water out of tuna making sure to squeeze out as much as possible. Empty into bowl with other ingredients. Break up the tuna into small pieces with a fork.
Add remaining ingredients and stir well.

Recipe Notes

Serving suggestion: Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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Posted in Lunch, Recipes

Hearty Chicken and Rice Soup

This hearty but lean meal will be sure to satisfy everyone in your family!

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

10 cups chicken broth
1 whole onion chopped
1 cup celery sliced
1 cup carrots sliced
1/4 cup parsley snipped
1/2 teaspoon cracked black pepper
1/2 teaspoon thyme leaves dried
1 whole bay leaf
3/4 pound chicken breast cut into cubes
2 cups rice of choice cooked
2 tablespoons lime juice
1 whole lime for garnish sliced

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

10 cups chicken broth
1 whole onion chopped
1 cup celery sliced
1 cup carrots sliced
1/4 cup parsley snipped
1/2 teaspoon cracked black pepper
1/2 teaspoon thyme leaves dried
1 whole bay leaf
3/4 pound chicken breast cut into cubes
2 cups rice of choice cooked
2 tablespoons lime juice
1 whole lime for garnish sliced

Instructions

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.
Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes.
Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Recipe Notes

Tip: aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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