Charlotte Chicken Salad

Seriously delicious, and super healthy. This recipe reminds me of something that would be served at a day spa. AND, it gets better the longer it sits.

Salad:
4-6 cooked chicken breasts, shredded
1 cup cooked wild rice
3 scallions, thinly sliced
1/2 red bell pepper, diced
1 cup sugar snap peas, halved
1 can quartered artichoke hearts
1 can sliced water chestnuts
1/2 cup slivered toasted almonds

Dressing:
2 T lemon juice
2 cloves garlic, pressed or crushed
1/3 cup olive oil
1/3 cup white wine vinegar
1 T dijon mustard
1/2 tsp each of salt & pepper
1/4 cup sugar

-Mix all of salad ingredients in a bowl.
-Wisk dressing in a separate bowl
-Pour dressing over salad, refrigerate overnight

***I cook the chicken breasts in the crock pot. Drizzle with a little olive oil, sprinkle with s&p, and cook on low for 3-4 hours, and they're EASY to shred.

Chicken Celery Casserole Crock Pot

2 cups cooked chopped chicken
1 1/2 cups chopped celery
1/2 cup slivered almonds
1 cup croutons
1 1/2 tsp parmesan
1/4 to 1/2 cup mayo
1/4 to 1/2 cup chicken broth
1 Tbsp lemon juice
1/4 tsp curry

Cook in crock pot for 1 to 1.5 hours. Stir in 1/2 cup of shredded cheddar cheese.

Indian "Style" Chicken

I found this recipe just after West was born, when Jeff and I each had 20 lbs to lose... :)
So, it's super easy and very healthy... dip it in a little lowfat plain yogurt and have a side of curried sweet potato & zuke rounds... and you've got a meal!
First off, you need to marinade overnight... (I always forget this part, and when I'm ready to get cooking at 5pm, and left without dinner for that night)

4-6 boneless skinless chicken breasts (or other cuts..)
1/4 cup fat free italian dressing
1 T fresh grated ginger
3/4 tsp red pepper flakes
1/2 t curry (or more, if your curry mix is mild)
1/4 t turmeric

Mix it all up, marinade the chicken over night....
Broil for about 7 mins on each side...
Enjoy!

Indispensable Baked Tofu

I must use this recipe 2-3 times a week, to add protein to any dish. It takes away that random tofu-texture, and offers a flavorful "fried" taste....

First: Choose your Marinade

a) Teriyaki (for this, I use Trader Joe's "Soyaki")

b) Spicy Soy (use Soyaki with 2 tsps Sriracha)

c) Barbecue
1 T veg oil, 1 T soy sauce, 1/2 cup bbq sauce

d) Lowcountry
1 T veg oil, 1 T old bay

e) Chipotle
2 T veg oil, 2 T soy sauce, 2 T chopped chipotles in adobo sauce, 1/4 cup chopped fresh cilantro

Second: Bake that tofu!
-Preheat oven to 400
-Drain 1 cake of extra firm tofu (16 oz), and cut into 1/2 in (or so) cubes
-Lightly oil a baking dish (I use a 9x9 pyrex)
-Pour 1/3 of your chosen marinade in dish, arrange tofu in single layer atop
-Cover with remainder of marinade
-Bake 20 mins, toss, bake another 20 mins

Wasabi Dip

1 cup mayonaise (light)
4 tsp low sodium soy sauce
1 1/2 tsp sugar (or 1 packet Splenda)
2 tsp fresh lemon juice
2 tsp wasabi paste (more if you like)

Whisk together ingredients until sugar is dissolved. Let cool in the refrigerator for at least 1 hour.

Suggestion: serve with blanched asparagus or snow peas

Sweet Zucchini-Spice Bread Recipe from The Enchanted Broccoli Forest by Mollie Katzen

Ingredients:

- 2 cups packed coarsely grated zucchini
- ½ cup light honey
- 6 tbsp melted butter
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup unbleached flour
- 1 cup whole wheat flour
- ½ tsp salt
- 2 ½ tsp baking powder
- ¼ tsp nutmeg
- ½ tsp allspice
- ½ tsp cinnamon
- ¼ tsp ground ginger
Optional: ½ cup chopped nuts and/or ½ cup currants

Preheat oven to 350° and butter a medium loaf pan.

1. Place the grated zucchini in a colander over a bowl or the sink. Let stand for 10 to 20 minutes, and then squeeze out the excess moisture.

2. With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Beat in the butter, eggs and vanilla. Beat several minutes more.

3. Sift together the dry ingredients.

4. Add the sifted, dry ingredients, alternately with the zucchini, to the honey mixture, beginning and ending with the dry (flour/zuke/flour/zuke/flour). Mix just enough to blend after each addition.

5. Stir in optional ingredients (or not).

6. Spread into the loaf pan and bake for 35 to 45 minutes.