Potato Sticks Chicken Salad

Today's recipe is...

Potato Sticks Chicken Salad

4 c. cooked chicken or turkey
2 c. shredded carrots
2 c. cut-up celery
1/2 c. sweet pickles, finely cut
3 tbsp. minced onion flakes (optional)
1 1/2 c. Kraft mayonnaise
1 can potato sticks
Sweet pickle juice

Shred the carrots, cut up celery. Cut chicken in medium small pieces, mix with the 2 above ingredients. Add sweet pickles and onion. Use a little pickle juice to thin the mayonnaise. Then add to the other items. Chill in refrigerator. Just before serving, add potato sticks. Can be served on a lettuce leaf.


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Creamy Ranch Salad Dressing

Today's recipe is...

Creamy Ranch Salad Dressing

1 Cup Low-fat cottage cheese
2/3 Cup Low-fat plain yogurt
2 Green onions, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon Garlic powder
1/2 Teaspoon Dried basil
1/4 Teaspoon Dried oregano

In food processor or blender, process cottage cheese andyogurt until
smooth. Pour into bowl and stir in onions and seasonings.Cover and refrigerate for at least 30 min so flavours develop. Store
for up to one week. Stir before serving.Chill 30 min or longer

Makes 1 2/3 cups.

1 serving 3 tbsp, 1/2 Milk Choice (2%) 3 g carb, 5 g protein, 1 g
fat, 37 cal
Weight Watcher Points - 1 Point

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Chicken Salad With Stuffed Green Olives

Today's recipe is...

Chicken Salad With Stuffed Green Olives

3 c. chicken, cut in large chunks
1 c. celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 c. stuffed green olives, sliced
1/4 to 1/3 c. mayonnaise
1/4 to 1/3 c. sour cream
1 generous tbsp. ketchup
Salt and pepper to taste

Mix chicken, celery and olives together in a bowl. Combine mayonnaise, sour cream and ketchup and add to chicken mixture. Add salt and pepper to taste. Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs. Serves 4-6. (Olives add color and zest to this old favorite.)

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Baked Pizza Sandwich

Today's recipe makes a hearty lunch or a great dinner.

Baked Pizza Sandwich

1 Pound Lean Ground Beef
15 Ounces Tomato Sauce; 1 Cn, OR
15 Ounces Pizza Sauce; 1 Cn
1 Teaspoon Oregano Leaves
2 Cups Biscuit Baking Mix
1 Egg; Lg
2/3 Cup Milk
8 Ounces Cheese; *
2 Ounces Mushrooms;Sliced,Drained,1Cn
1/4 Cup Parmesan Cheese; Grated

* Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.


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Tomato Cajun Chicken Salad

Today's recipe uses leftover chicken to make a tasty chicken salad that can be served for lunch on pita bread or a bed of lettuce. Mmm, tasty!

Tomato Cajun Chicken Salad

1-1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.


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