I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Almond Chicken Salad

1 ½ cups diced cooked chicken breast
1 cup halved seedless grapes (red or green)
½ cup diced celery
1/4 cup reduced-fat mayonnaise
1 Tbsp. toasted slivered almonds
1 Tbsp. fresh or 2 tsp. dried dill weed
Salt and pepper to taste

Mix all and chill. Makes 6 half cup servings, 1 W.W. point per serving. Great on a sandwich.

This is very similar to the chicken salad made by my friend Carolyn DiSalvo when she was Kitchen Head for the first Kairos Outside weekend in our area. Kairos Outside is a ministry to support women who have a loved one in prison. Carolyn sprinkles the chicken breasts with garlic powder, salt, and pepper and bakes them at 350 degrees until done.
at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)