Chicken Waldorf Salad Sandwich

A great winter or summer sandwich. This sandwich is a good change from a winter long soup and sandwich meals. This Chicken Waldorf Salad is so perfect alone or served on top of a nice buttery croissant. 

 

2 cups of baked and diced chicken. Approximately two breasts

1 large red apple diced in small bite size pieces

1/2 cup of diced carrots

1/2 cup of chopped walnuts

1 tablespoon of brown sugar Splenda

1/2 cup of Hellman mayonaise

Salt and pepper to taste

Add all the above ingredients into al large bowl and mix well.

lettice

1 tomato sliced

2 large croissants

Cut the Croissant in half and pile the Chicken Waldorf Salad on top. Garnish with lettice and tomato.

Chicken Waldrof Salad

A great winter or summer sandwich. This sandwich is a good change from a winter long soup and sandwich meals. This Chicken Waldorf Salad is so perfect alone or served on top of a nice buttery croissant. 

 

2 cups of baked and diced chicken. Approximately two breasts

1 large red apple diced in small bite size pieces

1/2 cup of diced carrots

1/2 cup of chopped walnuts

1 tablespoon of brown sugar Splenda

1/2 cup of Hellman mayonaise

Salt and pepper to taste

Add all the above ingredients into al large bowl and mix well.

lettice

1 tomato sliced

2 large croissants

Cut the Croissant in half and pile the Chicken Waldorf Salad on top. Garnish with lettice and tomato.

If you would like to see for temp your tummy recipes. Go to, Temp my Tummy Tuesday

Ditalini pasta and eggs

Dinner on a budget! As a child, this is one of those family meals we had all the time. This is also one of the Chief's favorites. A large pot that feeds a family of four can be made for under $4.00. It is so simple to make.

Ingredients:
Boil 2 quarts of water in a large pot
4 cloves of garlic chopped
1/4 cup of parsley chopped fine
Kosher salt and pepper to taste
3 tablespoons of extra virgin olive oil
7 eggs scrambled
One scallion diced (optional)
Parmesan cheese (optional)

Bring water to a boil and add pasta, garlic, parsley, salt and pepper. Cook pasta to desired tenderness then add scrambled egg and olive oil. Stir egg gently so it can stay in large chunks.

Serve hot and sprinkle scallions with parmesan cheese on top. If the pasta absorbs the liquid just add more water to make a soup consistency.

This meal can't get any easier, inexpensive and delicious.

Sugar Free Spiced Nuts

Can't belieive it's Sugar Free.

 This is a new year and I'm going sugar free. Since diabetes runs in my family I decided to make a change in some of my deserts. I was speaking to my Aunt Rosemarie over the holidays and she told me how she makes her sugar coated nuts. I also have a recipe for sugar coated Spiced Nuts. Her nuts are coated with egg whites mixed with Splenda and mine are coated with butter mixed with brown sugar. Now, I do not see a down side to my Aunt’s nut recipe. It is loaded with protein and no sugar. There is a small difference. Mine has a crispy candy coating and hers has a nice nutty sweet flavor. This recipe is perfect for someone who wants to watch their sugar intake. My husband loves my spiced nuts. When the Chief came home he spotted the jar of nuts and dug right in. I asked him if he noticed anything different. He shook his head no, and said not really. I then told him they were sugar free. He was shocked and grabbed another hand full. Based on my husband’s response I could say they are a hit.  This was so good next week I'm going to substitute the nuts with a Granola mix.  

Ingredients:

1 bag 16 oz. pecan halves
8 oz of roasted salted cashews
6 oz of Macadamia nuts
3/4 cup of Brown Sugar Splenda
1/4 cup of Splenda
1/4 teaspoon of cayenne pepper (optional)
2 teaspoons of cinnamon
1 tablespoon of pure vanilla
4 egg whites

Directions:
Separate egg whites from egg yolks. Add the Splenda brown sugar, Splenda, cayenne pepper, cinnamon and vanilla to the egg whites. Beat with a fork until it is mixed well. Put all the nuts in a bowl and pour the egg white mixture in with the nuts and mix well. Cover a baking sheet with quick release aluminum foil. Spread nuts evenly on baking sheet. Bake at 350 degrees for ten minutes. Toss nuts and bake again for an additional ten minutes. Let cool and they become slightly crispy.

Christmas Eve and Christmas Dinner

Christmas Eve was very cold here in Florida. I decided that we needed to have some good comfort food. I thought a hardy beef stew with mashed potatoes would really worm us up. I cooked the meat in the Crock Pot all day. The meat was so tender and the gravy was full of flavor.

1 three pound beef roast, cut into chunks
4 cups of beef broth
1 onion cut into chunks
1 green bell pepper cut into chunks
4 large carrots cut into chunks
8 mushrooms sliced
2 tablespoons of corn starch
¼ cup of parsley chopped.
Salt and pepper to taste
I added the meat and the beef broth to the Crock Pot and let it cook for four hours. After the four hours the meat is very tender. At that point add the Vegetables starting with the ones that cook the longest. Example: 1st carrots, green peppers, onions then mushrooms. Cook for two hours. Mix the cornstarch with ¼ cup of water and stir into the stew. Add salt and pepper to taste.





It is a tradition every year that my Father in-law and Mother in-law give us a Honey Baked Ham. That has become our family Christmas dinner. This year I served it with stuffing, corn and spinach.