Oriental Pasta Salad

8 oz. vermicelli
4 (half) grilled chicken breasts
2 carrots, julienned
2 scallions,sliced
peapods
1/2 pepper (red,yellow,orange or green)

dressing:
1 tsp. ginger
1/2 c. soy sauce
1 Tbs. red wine vinegar
1/3 c. sesame oil
1/4 tsp. red pepper flakes
2 Tbs. toasted sesame seeds
1 Tbs. sugar

Grill chicken. Cool and shred.
Prepare and drain noodles.
Toast seeds and add remaining dressing ingredients. Stir or whisk.
Combine chicken and noodles,carrots,scallions, pepper and pea pods. Add dressing and refrigerate overnight.

Bristo Chicken Salad

Hello! I have been negligent in updating my blog recently. Guess I needed a few days off or I just really had nothing to say. haha
I am feeling great, my hair is growing (and back to my old color thanks to my fabulous hairdresser Kim) and slowly my arm is getting its range of motion back. I have to be diligent in the physical therapy exercises due to the removal of the muscle from my back. My back still gets "tired" by the end of the day. I have been going wigless since my hair was dyed. I do wear baseball caps but I have not put the wig on for several weeks now. The whole wig scene was getting old. I may even be brave enough to post a pic of myself on the blog this week with my new look.

With the long Memorial Day weekend I had some time to cook, which I like to do when I have the time. I made 2 salads that I absolutely love. I hate lunch! I just hate finding something to eat for lunch, but salads always interest me and the recipe below is one of my favorites. I will post the other salad recipe tomorrow.


2 cups cooked penne pasta
1 package (4 oz) crumbled feta cheese
1/2 c. fat free Italian dressing
1.3 c. lightly packed fresh basil cut into strips
1/4 c. chopped red onion
1/4 c. chopped sun dried tomatoes
grape tomatoes halved
2 boneless skinless chicken breasts grilled or broiled cut into thin slices

Toss all ingredients together except cheese. Top salad with cheese but do not mix in until serving.
Serve warm or chilled
Makes 4 sevings
290 calories
9 g fat
4 g fiber
6 WW points per serving

Goals and motivation

I have a few goals this year and one of them is to get back into the exercise routine. I faithfully did Jazzericise for many years until I went back to work full time and then my exercise regimen was shot to hell. I hate the treadmill, absolutely hate it. I would rather be forced to eat liver and wild duck than get on the treadmill. I have been walking outdoors up until September when I went through surgery and then chemo and well, the exercise just hasn't been a priority. Now that I am feeling great I started walking again and have walked for the past week and half every day,rain or shine. My motivation? Summer (Shorts,tank tops and swim suits) and the proven fact that exercise just makes for a healthier person overall. (not to mention 2 vacations this summer that require lounging by the pool in a swim suit)I can procrastinate and I have found the best thing for me to do is exercise first thing in the morning. I put my walking gear on first thing in the morning before I do anything. Then I have no excuse not to go! It works for me. Only in Wisconsin can you fully appreciate March weather when you walk outdoors. In the past week and a half, I have worn a light sweatshirt, no sweatshirt, long sleeves, short sleeves, thermal running coat, winter coat, mittens, no mittens, scarf,no scarf and long pants with tights and without. Sun, no sun, wind,no wind, rain (or was that snowflakes today) or no rain, I prefer to walk outdoors despite the weather!

Dinner tonight was a new recipe that was absolutely delicious. Chicken Stroganoff with a huge salad. We loved it.
Check it out http://fullbellies.blogspot.com/2006/06/chicken-stroganoff.html

Cooking slump

I have been in a cooking slump lately. I am not sure why, but I needed some inspiration for some new recipes so I did some blog searching and found some great new food blogs that I have posted on the right under the link column. Check them out. They have great photos with all the recipes which make them even more appealing to try.

I made this recipe this week when we were pressed for time. The original recipe was a WW recipe that I tweaked a bit and added more veggies. The sauce in this recipe is great. Be sure to double it in proportion. I used broccoli, carrots and water chestnuts tonight.

Chicken Stir Fry
3/4 c. canned chicken broth,reduced sodium (I use Roundys organic chicken broth)
2 Tbs cornstarch
2 Tbs sugar
2 Tbs low sodium soy sauce
1 Tbs white wine vinegar
1/2 tsp ground ginger
1/2 tsp red pepper flakes
2 tsp peanut oil (I use canola with a splash of sesame oil. I don't keep peanut oil on hand)
2 medium scallions (optional)
2 medium garlic cloves,minced
1 pound boneless,skinless chicken breasts cut into 2 inch pieces (I use more chicken that what the recipe calls for)
Broccoli, carrots, mushrooms, bean sprouts, water chestnuts. (Add any or all)
rice
Whisk together broth,cornstarch,sugar,soy sauce,vinegar and ginger (I double this portion).Set aside. Heat oil in work or large skillet. Add scallions,garlic and pepper and cook for 2 minutes. Add chicken and cook until brown. Add vegetables and cook until semi soft. Add reserved sauce and simmer until sauce thickens and chicken is cooked through.
Serve chicken over rice.

Today I did some baking and made this recipe for Poppyseed Bread that I have had for years. This makes 2 loaves. Great to keep one and give one away.


Poppyseed Bread
1-18 oz package of yellow cake mix
1 small package of instant coconut cream pudding
4 beaten eggs
1 c. hot water
1 tsp grated orange rind
1/2 c. cooking oil
1/4 c. poppy seeds
Mix all ingredients together and beat for 4 minutes on medium speed
Bake at 350 degrees for 40-50 minutes.
Makes 2 loaves.

Baked Chicken Reuben

I love sauerkraut! As a kid I remember my grandparents, Fern and Otto, actually making it in their basement (they were German)and the whole house reeked of cabbage. My grandmother would put it up in glass mason jars and store it downstairs in their cellar. Homemade kraut was delicious right out of the container! This recipe is really really old. I have had it forever and haven't made it in a long time. Even if you don't like sauerkraut, try it, it is really delicious. This is super simple to make although requires some ingredients you may not have on hand all the time such as the kraut.

Baked Chicken Reuben
4 chicken breasts (I use both boneless and bone in for this recipe)
salt and pepper to taste
1-16 oz can of sauerkraut, drained and squeezed out (I like Franks Bavarian Sweet kraut with caraway)
4 slices of swiss cheese (I used reduced fat slices)
1/4-1/2 c. of Thousand Island dressing (I use more than this)
Place chicken in greased baking dish. Sprinkle with salt and pepper. Top with kraut and then a slice of cheese. Pour dressing over all. Cover with foil and bake at 350 degrees until chicken is done. Boneless shouldn't take more than 30 minutes, bone in approximately 45 minutes. If I use the bone-in chicken I place the sauerkraut under the chicken then top with cheese and dressing, boneless I place the sauerkraut on top of the chicken,then cheese and dressing.

Honey Dijon Ranch Chicken

I am a pretty good cook, I will admit it. Over the past several months we have gotten so many delicious meals I haven't had to cook too much. I am getting back into the swing of things now that no one is knocking at my door anymore. hahaha
I am adding a new section on my blog that will include my favorite recipes.
Tonight I am grilling honey dijon ranch chicken breasts. This is my absolute favorite way to make chicken on the grill and is the most requested recipe from Natalie for chicken. I love this recipe because it contains items I always have on had and it is fast and easy. There are 2 ways to enjoy this chicken. Grill it and use on a sandwich, which we do most often, or slice it and put it over angel hair pasta. It is also great in a salad the day after. Enjoy!!!



Honey Dijon Ranch Chicken
4 boneless chicken breasts
1/3 c. orange juice
1/3 c. vegetable oil
2 Tablespoons dijon mustard
2 Tablespoons of honey
1 envelope of ranch dressing (I only use 1/2 envelope)
Mix ingredients together and marinate chicken for several hours. Grill.
*I have already marinated the chicken for only 30 minutes and the flavor is still great!