deluxe chef salad

Deluxe Chef Salad

1 small head iceberg lettuce, torn into pieces
2 cups cut-up cooked chicken
1/2 lb. cooked ham, cut into thin strips
1 cup cubed cheddar or Swiss cheese (about 4 oz.)
2 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
3/4 cup Wish-Bone ® Deluxe French dressing

In salad bowl, arrange all ingredients except Wish-Bone® Deluxe
French Dressing. Just before serving, toss with Dressing.
Serves: 6


Recipe. Healthy tuna wraps

Healthy Tuna Wraps

4large spinach flavoured tortilla wraps
2cans chunk light tuna, drained
5 ml lemon pepper1 tsp
60 ml light mayonnaise5 tbsp
1 ml dill weed1/4 tsp
1/2red onion, sliced thinly1/2
1green or red pepper, sliced1
4slices swiss cheese
12pickle slices
375 ml lettuce, finely sliced1 1/2 cup
2tomatoes, sliced

In a bowl; mix together tuna, lemon pepper, mayonnaise and dillweed. Divide tuna between four wraps and pile on remaining ingredients; roll up. Cut each wrap into 2 or 3 pieces; securing with a toothpick.
Serves 4

Low fat recipe. Banana rosanna

Bananas Rosanna

1 pint fresh strawberries

1 (6 ounce) can frozen orange juice concentrate, thawed

3 large ripe bananas, sliced

1 (8 ounce) carton fat-free Cool Whip

Wash, hull and cut up strawberries. Combine them in blender with orange juice concentrate; blend until smooth. Alternate banana slices with strawberry orange sauce. Top with Cool Whip. Serve chilled.

Makes 8 servings.

Per Serving:

Calories: 140.1

Total Fat: 0.40g

Saturated Fat: 0.09g

Sodium: 17.35mg

Protein: 1.30g

Carbohydrates: 32.24g

Cholesterol: 0mg

Fiber: 2.10g

Recipe of the day. Chicken broccoli casserole

Chicken Broccoli Casserole
3 cups broccoli florets (about 1 1/4 pounds)
2 cups cubed cooked chicken or turkey
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/2 teaspoon curry powder
1 cup soft bread cubes
2 tablespoons butter or margarine, melted
Place broccoli in a saucepan; cover with 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 5 to 8 minutes, or until crisp-tender; drain. Place in a greased 11 by 7 by 2 inch baking dish; set aside. Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through.
For added convenience, substitute 2 (10 ounce) packages of frozen chopped broccoli for the fresh. Simply defrost, drain and place in the baking pan. You don’t need to cook the broccoli before assembling this casserole.
Makes 6 servings.

Healthy Recipe-Crunchy pork and rice salad

Crunchy Pork And Rice Salad
1 head Chinese or green cabbage, shredded (about 6 cups)
2 cups cubed cooked pork roast
1 1/2 cups cold cooked rice
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours.
Makes 8 to 10 servings.

Recipe of the day. Sweet and sour chicken

Sweet And Sour Chicken
2 to 3 pounds boneless, skinless chicken thighs, approximately 12 pieces
1 (14 ounce) can pineapple chunks in juice
1 medium-sized yellow onion, chopped
1 1/4 cups bottled sweet-and-sour sauce
Garlic salt
Pepper to taste
1/4 cup water, optional
Spray 3 quart slow cooker with nonstick cooking spray. Layer chicken in slow cooker. Pour pineapple chunks and juice over chicken. Spread onion over pineapple. Pour sweet-and-sour sauce over all. Sprinkle with garlic salt and pepper. If you’d like plenty of sauce, add water. Cover; cook on low for 8 to 10 hours, or until chicken is tender, but not dry.
Makes 6 servings.


Recipe of the day. Lemon pepper chicken and veggies

Lemon Pepper Chicken And Veggies
4 carrots, sliced 1/2 inch thick

4 potatoes, cut into 1 inch chunks
2 cloves garlic, peeled and minced, optional
4 whole chicken leg quarterss, skin removed
2 teaspoons lemon pepper seasoning
1/4 to 1/2 teaspoon poultry seasoning, optional
1 (14 1/2 ounce) can chicken broth
Layer vegetables and chicken into 4 quart slow cooker. Sprinkle with lemon pepper and poultry seasoning, if desired. Pour broth over all. Cover; cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
Use 1 (10 3/4 ounce) can cream of mushroom soup instead of chicken broth.
Add 2 cups frozen green beans to the vegetable layer in slow cooker.
Makes 4 servings.