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

Southwestern Chicken Salad

2 scallions, chopped
½ sweet red pepper, chopped
½ green pepper, chopped
1 (15 oz.) can black beans, rinsed and drained
2 ears fresh corn kernels, cut from cob (can be steamed briefly, first)
2 Tbsp. fresh lime juice
1 Tbsp. canola or olive oil
8 oz. chicken breast, cooked, skinless, chopped (I used Tyson's Southwestern cooked chick breast strips. Good and easy)
2 Tbsp. reduced-sodium taco seasoning, about half a 1.25 oz. packet
5 Tbsp. fresh cilantro, chopped
4 Tbsp. fat free sour cream

Combine scallions, peppers, beans and corn in a large bowl, toss until well mixed. Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning, and cilantro; toss. Top with sour cream or serve on the side. Makes 4 1 ½ cup servings, 5 W.W. points per serving.

This easy salad goes really well at covered dish meals or family get-togethers.
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