CHICKEN SALAD

5-MINUTE CHICKEN SALAD

I didn't feel like hanging out in the kitchen much today, so I opted to whip up a quick batch of 5-minute chicken salad. I went to Costco this week and picked up a rotisserie chicken for a whopping $4.99 {and some croissants too!} so literally the entire dinner was ready in less than 10 minutes! Add a few multi-grain tortilla chips and a handful of cherries and dinner is served! My kind of meal after a hectic day.

This "recipe" is so versatile. Don't have an apple on hand? Try pineapple tidbits instead. Don't like raisins? Dried cherries are lovely in it too. Also, feel free to add sliced almonds, grapes, water chestnuts or chopped pecans. Serve it inside a lettuce wrap for a gluten-free version or just plain for an afternoon snack! Also, you'll notice I use plain yogurt instead of mayo. I personally like the taste and health benefits better, but if you miss the sweetness, you can add 1-2 tsp of honey or sugar to the salad as well. Taste it first though! If you add a lot of sweet fruit, chances are you won't even miss the added sugar.

5-Minute Chicken Salad

·    2 cups diced cooked chicken {canned version works well too!}

·    about 1/4- 1/3 cup plain yogurt, depending on how much moisture you prefer

·    1 apple, diced but not peeled

·   3 stems of celery, sliced

·   about 1/4 cup raisins, craisins or any other small dried fruit

·  dash of salt, pepper, dried parsley and onion powder

·  dash of lemon juice

Chop, dice, and/or slice everything and toss in a bowl. Add the dash of lemon juice and stir a bit, coating the apples. Add in yogurt and stir, coating everything well. Mix in seasonings, tasting along the way.

APPLE CHEDDAR FONDUE

APPLE CHEDDAR FONDUE

Rachel Ray Magazine, Oct 2013

1 C cider
8 oz yellow cheddar, shredded
8 oz Monterey jack, shredded
2T cornstarch
Freshly grated or ground nutmeg
Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  in a medium bowl, toss teh cheese with the cornstarch.  Gradually stir the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to afondue pot.  Serve with sliced apples.

MARBLE RYE AND APPLE STUFFING

• MARBLE RYE AND APPLE STUFFING
• 1 1 pound loaf  marble rye bread cut into 3/4-inch cubes (about 10 cups)
• 1 stick (4 oz.) butter
• 2 large leeks, white and pale-green parts only, chopped
• 2 large ribs celery, chopped
• 5 bay leaves
• 1 teaspoon chopped fresh rosemary
• 2 large apples (1 lb.), cored and chopped
• 3 cups low-sodium chicken broth
• 2 eggs
• Salt and pepper

1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
2. In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
3. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine.
4. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes