Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Directions
Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.

Buttermilk Garlic Chicken

Excuse the horrible picture, my good camera wasn't working (and even then, I'm not that great of a photographer anyway)...but trust me, this marinated chicken is full of flavor, and the leftovers are perfect for any chicken dish.

8 chicken breasts, thawed (or use 2.5 lbs. chicken pieces)
2 c. buttermilk
6 cloves garlic, minced
1 TBS. cumin
1 TBS. chili powder
1 tsp. ground coriander
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
Mix buttermilk, garlic, and spices in a blender, blend until smooth.  Pour over chicken, and marinate 12-24 hours. Grill on medium-high heat about 5-6 minutes on each side, or until chicken is no longer pink in middle

Harvest Vegetable & Ricotta Frittata

Want a way to use up the last of your late summer harvest?  Or, do you just love breakfast for dinner and want a way to add some healthy veggies to your meal?  Try this.  It's a really great way to sneak in some extra vegetables - and you can tell the kids you're having breakfast for dinner!

4 TBS. butter, divided in 2 TBS. each
1 large shallot, minced
1 large garlic clove, minced
1/2 small zucchini, finely chopped
1/2 small summer squash, finely chopped
12 medium eggs
1 c. ricotta cheese
1 tsp. salt
1/2 tsp. pepper
1 TBS. fresh sage, julienned
1 small orange pepper, chopped
1/2 cup fresh green beans, trimmed and cut into bite size pieces
hot sauce
parmesan cheese (optional)

In oven-safe skillet (Love my STAUB pan I got last Christmas), boil 2 cups of water.  Add fresh green beans and cook for 3 minutes.  Pour beans into colander and drain.  Return skillet to a medium-high heat, add 2 TBS. butter.  Saute shallot, garlic, pepper, zucchini and squash until softened.  Season with salt & pepper.  Stir in green beans and sage.  Preheat oven to 400.

In a bowl, mix eggs, ricotta, hot sauce (to taste), salt and pepper.  Pour over sauteed vegetables.  Add remaining 2 TBS. butter (finely chopped).  Cook on stovetop until set (about 10 minutes).  Transfer skillet to oven.  Bake at 400 for 8 minutes.  Sprinkle with parmesan, if desired.

Burnt Butter Frosted Banana Cookies

I've posted this before, but now I have a (not very appealing) picture - and these are a summer time favorite.  Serve fresh off the pan, or refrigerate or freeze for a cooler treat.  Yum!  If you like banana bread, you will love these.  The burnt butter frosting adds a really rich and creamy touch!

1 stick softened butter (1/2 c.)
1/2 C shortening (butter flavor)
1 Cup sugar
2 eggs
3 ripe bananas, mashed
1/2 cup buttermilk
1 tsp vanilla
Cream together butter, shortening and sugar until fluffy.  Add eggs, bananas, buttermilk and vanilla.
ADD:
3 cups of flour
1/2 tsp salt
1 1/2 tsp baking soda

CHILL FOR ONE HOUR, use melon ball scooper to place on cookie sheet.

BAKE 350 FOR 10 MINUTES. Cool.

BURNT BUTTER FROSTING
1 stick (1/2 c.)  butter (melted on stove until golden brown-watch and stir).  Take off heat and add:
2 cups powdered sugar
1/2 tsp vanilla
2-4 Tbsp hot water (1 Tbsp at a time until desired consistency) add powdered sugar if necessary. REFRIGERATE OR FREEZE

Mini Cheesecakes w/ Fresh Raspberries

I made this for Father's Day (courtesy of a little inspiration from Mel) - they were delicious, and so cute.  Next time I have to bring something sweet to a party or shower, this is it!  So easy to throw together, just requires a little chilling before serving.

Yields 24 mini cheesecakes (requires 2 standard muffin tins and 24 paper liners)
1 package shortbread cookies, 2"diameter (I used Keebler Sandies) - 24 cookies total
2 8-ounce package cream cheese, softened
1 tsp. vanilla
1 can sweetened condensed milk (14 oz.)
4 large eggs
fresh raspberries, optional
Preheat the oven to 300 degrees. Line 2 standard 12-cup muffin tin with cupcake liners. Press one shortbread cookie in the bottom of each of the liners.
With hand mixer, beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk and vanilla, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
Divide the batter evenly among the cupcake liners. Bake until set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
Remove the cheesecakes from the muffin tin. . Garnish the top of each cheesecake with a fresh raspberry or two, if desired. Serve.
(modified from Cook’s Country April/May 2010 and My Kitchen Cafe)

Zucchini Dessert Bars with Cream Cheese Frosting

Need a way to use up all that garden zucchini?  Don't have a garden, but love the lower prices of zucchini during the summer?  This was delicious, and quick to whip together, and makes a TON.

3 eggs

1 cup vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 1/3 cups all-purpose flour

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups grated zucchini, liquid pressed out and drained

FROSTING                    

1/2 cup margarine, softened
(8 ounce) package cream cheese, softened
2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease a jelly roll or 11x14 glass pan.               

In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.         

Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.   Refrigerate, or serve immediately.

Garden Fresh Veggie Enchiladas

We had the MOST amazing meal the other night.  One that our ENTIRE family could enjoy (one kid just didn't get the beans, and we added his own special cheese).  It was delicious.  I compiled it from a bunch of vegetarian enchilada recipes I had been eyeing, and it was To. Die. For.  Seriously one of the best meals I have had in a long time.  So healthy, so filling, and remarkably flavorful.   The only downside to this recipe is that it is a little time consuming.  It's much faster if you make the enchilada sauce a day ahead of time (I double the recipe and freeze some for later use).  It's also handy to have a food processor or chopper available since these babies are stocked with all the garden veggies you could dream of!

For the sauce:

1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
1 (8 oz.) can tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 small sweet red pepper, seeded and finely chopped

1 yellow bell pepper, seeded and chopped fine
1/2 zucchini, halved lengthwise, seeded and chopped

1/2 summer squash, halved lengthwise, seeded and chopped

1 c. fresh spinach, chopped

4 small carrots, finely chopped
3 cloves garlic, minced
Enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
4 oz. can chopped green chiles
Salt and pepper

To Assemble:

12 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Lime wedges, for serving
sour cream, totally optional

Enchilada Sauce: 

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (I like to double the recipe and freeze it for future enchiladas.)

Enchiladas

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion, carrots and peppers and cook until slightly softened, 5-7 minutes. Add the zucchini and squash and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans, along with the chopped spinach and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds (I cover with a moistened paper towel). Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce and dot with a little extra crumbled queso fresco.  Bake uncovered about 15 minutes, or until cheese is bubbly. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Garden Fresh Pasta Salad

Here's something that's sure to be a hit at your summer BBQ.  It's really easy to make - and the homemade dressing is worth it!  Try it, you will like it, I promise!

Dressing
6 TBS. olive oil
3 TBS. red wine vinegar
2 TBS. fresh lemon juice
1 small shallot, finely, minced
1 clove garlic, crushed
1 tsp. Dijon mustard
1 tsp. Italian seasoning, dry blend
1/4 c. green onions chopped (white & green parts both)
1/4 c. mayonnaise
1 tsp. sea salt
1/2 tsp. ground black pepper

1 lb. pasta of your choice, cooked al dente (better to under cook by a minute or two)
1/2 english cucumber, cut in fourths and chopped
3 roma tomatoes, chopped
1, 4 oz. can black olives (optional)
1 c. fresh pea pods
1 c. roughly chopped baby spinach leaves

In a blender or food processor, combine vinegar, lemon juice, garlic, onion, italian seasoning and green onion. Blend until herbs have been minced. Add Dijon mustard, salt, pepper, and mayonnaise. Blend briefly. With the blender or food processor on, gradually pour in olive oil. You will have a thick, creamy dressing. Set aside.

Cook pasta and allow to cool completely.  About 1 hour before serving add all of the dressing (reserving 1/2 c. to pour over right before serving).  Add vegetables, toss together and place in fridge to marinate for 1 hour.  Pour remaining 1/2 c. dressing right before serving.  Stays great in fridge for up to 3 days.

BBQ Chicken Salad w/ Grilled Corn and Creamy Cilantro Lime Ranch Dressing

This is my all-time favorite salad, and can be done so many ways.  It's all over the internet and on thousands of blogs, I'm sure, but this is the way I do it, and LOVE it - there is something magical about grilled sweet corn, cut right off the cob.  In the winter, I'll used canned sweet white corn, but it is just not the same.  This is a great salad to prepare ahead of time, and assembly is very quick!  The ingredients are approximate, so do what you like!  There is not a better summer salad!

Grilled BBQ Chicken, marinated and grilled to perfection, diced

Romaine Lettuce mixed with Spinach

Black Beans, rinsed and drained

Sweet Corn on Cob, grilled in tin foil on BBQ for 12-15 minutes (on raised rack), and cut off cob

Fresh Tomatoes, diced

Green Onions, diced

Avocadoes, diced

Mexican Cheese, shredded

Tortillas Chips, crushed

Sweet Baby Ray's Original BBQ Sauce (there is no substitute!)

Creamy Cilantro Lime Ranch (recipe below)

Layer on plate (or an open quesadilla, my favorite!): Lettuce/Spinach mix, tomatoes, avocadoes, black beans, sweet corn, black beans, chicken, cheese, chips.  Drizzle with creamy cilantro lime ranch and BBQ sauce.  Toss and enjoy!

Creamy Cilantro Lime Ranch

1.5 TBS. Hidden Valley Ranch dressing powder

1/2 c. mayo

1/2 c. milk

2 TBS. fresh lime juice

1/4 c. cilantro, finely chopped

1 jalapeno, finely chopped (optional - for heat)

Mix ingredients in blender and blend until smooth.  Refrigerate for 2 hours, or overnight, to thicken.

One of My Favorites: Spinach & Strawberry Salad

There is not much better when it comes to a good meal, than one that comes from your own garden.  Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad.  It's healthy, light, sweet and tangy, with lots of different textures for your palate.  I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't.  It's fabulous either way.

1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES)  Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy.  Serve with cheese toast or crusty bread.

Candied Almonds:
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar

Melt butter in large saute pan.  Add almonds and stir to coat.  Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes.  Watch closely - the sugar will melt and the granules will disappear.  As soon as this happens, remove from heat, and let cool.  Toss into salads or eat plain!

Marinated Turkey Tenderloin with Sweet Horsey Sauce

Ready for a new marinade that will make your meat drool with flavor?  Look no further.  My cousin, Kim, made this for me this summer at a BBQ, and I've been dreaming up some ideas ever since.  Did you know that turkey tenderloin is one of the most delicious cuts of meat on the planet?  It's so tender and juicy and has wonderful flavor.  Marinate it in this, and then dip it in that (see below), and you can't go wrong. I've also made this with chicken breasts and it is fabulous.

1.5 lbs. cut up turkey breasts or chicken tenderloins
1 can lemon lime soda
1 1/2 cup soy sauce
1 1/2 cup oil
2 t. horseradish
2 t. garlic

Mix above ingredients and marinate cut up turkey (or chicken) breasts overnight.

Grill until juices run clear and no pink remains.

Serve with
Dipping sauce:
1 cup mayo
2 T. sweet & spicy mustard
1 T. horseradish
1/2 cup sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)
1 TBS. honey

Ham & Cheese Rollers and a surprise recipe at the end!

*Yesterday's Winner: Molly!  E-mail me your choice of tortilla and your mailing address at heidisrecipes {at} hotmail {dot} com. Congrats!*

This is one of my favorites.  It's so very easy, and so very delicious.  Perfect with the Tortillaland Tortilla, but you could easily use a different tortilla or wrap of your choice.  We took this to the beach at Yorktown for Labor Day weekend, and they were gone within minutes.  I've served them warm and I've served them cold, and I like them equally.  This would also be a great cut into little bites placed on a toothpick and serve as an appetizer for a party. 

Ingredients:

Tortillas (Please, try out the Tortillaland uncooked flour tortillas, they are unbeatable)

Sharp Cheddar Cheese

Thin deli-sliced ham

Directions:

Cook one side of the tortilla, flip and add cheddar and two slices of thin ham (or more if you like).  Cook tortilla until cheese is melted and ham is warm.  Remove and place on cutting board.  Roll up.  Slice in half.  Repeat.  Serve warm, or chill and serve cold.

This little midgie ate about 4 roll-ups all on her own - perfect for kids, just as perfect for adults.  Delicious.

And just to thank you for your patronage during my Tortillaland recipe week, here's a picture of the most simple and common thing we eat at my house.  QUESADILLAS!  If you don't know how to make those, well, I think you need a little more help than I can give you.  We have them several times a week and they are delicious on multi-grain or flour, served with guacamole and Burnt Mexican Salsa!

Have a great weekend!

Tropical Strawberry Stuffed French Toast

Looking for something to make for breakfast or brunch this weekend?  Or maybe even dinner???

As the summer season draws to a close, it's only fitting that you make this tropical french toast as a reminder that warm weather will come again.  It's luscious. It's filled with fruit-sweetened cream cheese that gushes a warm creamy filling with each bite.  It's topped with a Tropical Syrup that will leave you salivating.

1 long, thin baguette, day old
3 oz. cream cheese, softened
1/4 c. mashed strawberries (fresh or frozen)
1 TBS. strawberry jam
3 eggs
2 TBS coconut milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
fresh blueberries, strawberries and flaked coconut for garnish

Mash strawberries, jam and cream cheese.  Mix until well blended and smooth.

Whip eggs, coconut milk, cinnamon, nutmeg and salt to form batter.

Slice bread into 2-3 inch pieces, cut slit in middle (do not cut all the way through) and stuff with cream cheese mixture.  Dip in batter.  Pan-fry about 2 minutes on each side, until reaching desired browning.  Top with Tropical Syrup.  Top with fresh blueberries, strawberries, and flaked coconut.

Tropical Syrup

Need a way to spice up regular old pancakes?  Or maybe try this on top of my favorites Fluffy Whole Wheat Pancakes.  Or maybe wait until tomorrow, when I post the best Tropical Stuffed French Toast you'll ever eat - and top THAT with THIS!

1 C. coconut milk
1/8 C. pineapple juice
3/4 C. brown sugar
1/3 C. flaked coconut









Bring all ingredients to a boil, reduce to simmer for 20 minutes, stirring occasionally.

Pulled Pork & Sauteed Onion Sandwich by Guest Chef Daisha

This is such a simple and easy recipe that is sure to tickle your taste buds and fill your tummy. It's a huge hit in our home!

The Pork:
(adapted from sistersstuff.blogspot.com)
2 1/2-3 1/2 lbs. pork loin roast
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:
Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:
Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun.

The Cheese:
Use a slice of Swiss or provolone per bun. Melt it on the bun in the micro or oven.

The Sandwich:
Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!

Butterscotch Banana Muffins by Guest Chef Daisha

My son and I were making my mom's banana bread recipe recently when we decided to add butterscotch chips to the batter. It was the best decision ever. Butterscotch and banana might just be my new favorite food combination. Take a bite of these muffins and you'll know why!

4 mashed bananas
1/2 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1 tsp nutmeg
1/2 tsp salt
2 tsp vanilla
4 cups flour
2 - 3 cups butterscotch chips
1 cup chocolate chips (optional)

Bake @ 350 - 16-18 minutes
Makes 36 muffins or 2 loaves

Directions:

1. Mash bananas.

2. Cream butter and sugar.

3. Beat in eggs.

4. Add baking soda, nutmeg, salt, and vanilla.

5. Add 1 cup flour. Mix.

6. Add 1/4 of mashed bananas. Mix.

7. Alternate mixing in flour and bananas until you've added it all.

8. Mix in butterscotch and chocolate chips.

9. Fill muffin tins 2/3 full.

10. Bake @ 350 for 16-18 minutes.

11. Enjoy the most amazing muffins around!

Momma's Summer Pasta Salad

This is one of those recipes that you can make with or without some of the ingredients.  Add what you have in your pantry, take out what you don't like, and mix it up.  I, personally, love the combination of the toasted almonds, fresh rotisserie chicken, and perfectly sweet red grapes.  Super easy, super yummy, and perfect for summer.  It makes A TON.  This recipe easily feeds 10 people, so you might want to half it, unless you want to eat it for every meal for 3 days (which I do, sometimes).

*this picture does not include mandarin oranges, craisins or spiral noodles, because I didn't have them on hand! still yummy!*

12 oz. farfalle pasta (bowtie), cooked and cooled
12 oz. spiral pasta (I like tri-colored), cooked and cooled
20 oz. can pineapple tidbits, drained
2 c. chopped celery
2 c. water chestnuts, chopped
4 green onions, chopped
6 oz. craisins or dried cherries
1 c. toasted almonds, chopped coarsely
1 c. grapes, cut in half
1 large can mandarin oranges, drained
6 breasts, chopped (I like to use 1 whole rotisserie chicken shredded)
1 large container coleslaw dressing (I don't use all of it, maybe 3/4 at the most)
1 c. mayonnaise (add more if it looks too dry)

Mix all ingredients together, chill.  Serve.

Chicken w/ Gingered Watermelon Salsa

Adapted from Cooking Light.
(I served this chicken over a bed of basmati rice with grilled pineapple and zucchini on the side.)

Makes 4 servings (serving size: 1 chicken breast half and about ½ cup salsa)

For the chicken (in my opinion, you could just as easily marinate in your favorite teriyaki sauce and skip this step):
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
Four 6-ounce skinless, boneless chicken breast halves

For the salsa:
2 cups diced seeded watermelon
¼ cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine vinegar)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced

Remaining ingredients:
¼ teaspoon salt
Cooking spray
Cilantro sprigs, optional
Lime wedges, optional

To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges, if desired.

Nutrition information per serving: 247 cal., 4.6 g fat (0.9 g saturated), 40.2 g pro., 8.7 g carbo., 0.7 g fiber, 99 mg chol., 722 mg sodium.

Grilled Marinated Pineapple

1 can Coke (or use Diet Coke, or generic cola substitute)
1/2 c. brown sugar
mix together in large bowl.

Fill bowl with fresh cut pineapple spears.  Marinate 10 minutes.

Grill until light grill marks appear.  Serve warm.