Archive for the category ‘Recipes’

Chicken Salad Warm Chicken Salad Chicken Apple Salad using Leftover Chicken


Chicken salad is very popular, and a lot of people probably have their own favorite ways of making it. The first recipe I am going to share is a little different, as it’s a warm variety. The second recipe is easy, and works great with leftover chicken.


2 chicken breasts
1 small onion
1 can cream of chicken soup
2 slices cut up bacon
4 tablespoons butter
celery to taste
1 pkg. french cut green beans, thawed
2 cups bread crumbs

Boil chicken until tender in water with onion and celery. Cut chicken into pieces and put in a buttered casserole dish. Add beans, soup and bacon. Saute bread crumbs in skillet with butter. Place over bacon. Cook dish at 350 degrees F for 30 minutes. Cover lightly with foil and bake 30 minutes more at 300 degrees F. Makes four servings.


2 cups cooked chicken, diced
2 cups apples, unpared and diced
1/2 cup celery, diced
1/4 cup raisins
1 tablespoons lemon juice
1/2 cup mayonnaise
lettuce leaves

Mix all ingredients, except for lettuce. Chill and serve on lettuce leaves. Makes six servings.

Chicken meatball Parmesan


Chicken Parmesan is the reason God invented Italian food! Is there anything more delectable? Not in my book! When I cut the fat in my diet I knew that would mean no more fried foods. This meant no more traditional chicken Parmesan. Then I thought of this alternative, and it’s so delicious I have never looked back. Now, this is a complete departure from the traditional chicken Parmesan, but it’s low in fat, creative, and great for entertaining. There are a lot of ingredients, and if you are looking for fast this isn’t your recipe. But, if you are looking for fantastic, it is. This one is worth trying!


2 lbs ground chicken
1/2 cup low fat parmesan cheese
2 Tbsp fresh chopped flat leaf parsley
2 eggs
1 cup divided Italian flavored bread crumbs (or your own bread crumbs with 1 tsp Italian seasoning)
2 Tbsp olive oil
1 clove garlic, crushed but not chopped

1 pound whole wheat spaghetti
2 Tbsp Smart Balance Buttery Spread
1/3 c. low fat parmesan cheese

1 large jar of your favorite sauce
1 c. white zinfandel (recommend Beringer’s)
1/2 c. ricotta cheese


In a large pot put on water to boil spaghetti.

Start by combining chicken, Parmesan cheese, parsley, eggs and half of the bread crumbs. Lightly combine. Do not overwork the meat or it will get tough.

When combined roll into 1 inch meatballs. Heat large, deep skillet (chicken fryer sized would be ideal) over medium high heat. Add olive oil and garlic clove. Once garlic browns remove it from the pan. It will have flavored your oil. Roll each meatball in remaining bread crumbs and brown in oil. Do not try to cook through, they will burn. Transfer browned meatballs to a large, flat baking pan and bake at 375 degrees for about 20 minutes. Test and remove when internal temperature reaches 180 degrees.

While the meatballs are baking, take your wine and use it to deglaze your skillet. Use a whisk to get up all the little bits from the bottom of the pan. Reduce by half. Turn heat down to medium low and add sauce. Once heated, add ricotta and stir to combine.

By the time your sauce is simmering, your water should be boiling. Liberally salt the water, add a splash of olive oil, and add pasta to the water. Check meatballs. When they are done, remove from oven. When pasta reaches al dente (or firm but cooked through) drain. Put back into hot pot, but do not put back on the burner. The hot pot will cook off any excess liquid from your pasta. Add Smart Balance spread and stir. After it’s melted, add the Parmesan and toss.

Serving suggestion

Now, to serve (and this is the best part). Take a long, two pronged cooking fork and twirl the spaghetti into nest shaped portions. This should divide into 6 large portions, or 8 medium portions. Top with sauce and place about 5-7 meatballs on top of each nest. Sprinkle with a little chopped flat leafed parsley and you will have a dinner you can not even believe could taste so good.