Gingered Chicken & Spinach Salad

My daughter has been BEGGING me for a week now to make Spinach Artichoke Dip. So when I was at SAM's Club the other day, I decided to buy some spinach.  I just bought one of their big tubs of fresh baby spinach. That is A LOT of Popeye food!  So, on my way home I was thinking of ways I could use the spinach so it wouldn't end up as chicken feed.  This salad immediately popped in my mind.  I once had a recipe for it but it has been misplace over the years.  But for some odd reason, I remember the ingredients.  I think I've only made it 3 or 4 times in the last 10 years or so, but every time I have made it, it is a hit!  The ginger gives it that little "Thai" kick and I just love poppy-seed dressing.  I have had a bunch of emails from people that are starting Weight Watchers and are looking for some healthier recipes.  This would be one!  It doesn't require much dressing because the flavors are distinct with just a little amount.  Measuring this out, it should be around 8 servings.  But with all the veggies, how can you go wrong?

Gingered Chicken & Spinach Salad

From Cupboard to Cupboard

printable recipe

Dressing:

3/4 cup creamy poppy seed dressing {I like Briannas Brand}

2 garlic cloves, pressed

1/2-1 tsp crushed ginger {I buy this in a small jar by the fresh produce}

Salad:

1 bag (6-10 oz) fresh baby spinach leaves

1 bag of broccoli slaw mix

1 cucumber, seeded and sliced (I didn't have one on hand)

Chicken Mixture:

1 lb boneless, skinless, chicken breasts cut into bitesize pieces

1 tsp dried basil leaves

1/4 cup salted peanuts, chopped

For dressing: combine ingredients, whisk together, and set aside. 

For salad:  place spinach, slaw mix, {cucumber} in large serving bowl and refrigerate until ready to serve.

For chicken: heat your skillet over medium-high heat.  Spray your skillet with non-stick spray.  Add chicken to hot skillet and stir fry until chicken is no longer pink.  Add basil.  Take off heat, stir in peanuts and toss with 1/4 cup of the dressing.

When ready to serve, toss the greens with the remaining dressing or serve dressing to the side.  Toss chicken with salad. 

Happy Cooking,

Teauna

Oatmeal Blueberry Applesauce Muffins

I love muffins..... I love blueberries (and all their health benefits too).... I love oatmeal.....but, I don't particularly care for all the calories associated with a good muffin. So, I have been searching and searching for a good low-fat recipe for muffins that I could play with to have the taste and texture I was looking for... Well, after blog-surfing and going through every single cookbook I own (that's a really lot :) ) I finally found THE recipe, and after baking these muffins, I decided that I don't even need to change anything about the recipe! They are just the right texture, and the applesauce makes them really moist. I used my silicone muffin liners because they are just so non-stick and nice. And they wash up so so nicely too!

1 1/4 cup whole wheat flour

1 1/4 cup quick oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk

1/2 cup brown sugar

2 Tbsp oil (I used vegetable oil)

1 egg, slightly beaten

3/4 cup fresh or frozen blueberries (I used frozen)

Preheat oven to 375 degrees and line 12 muffin tins.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.

Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.

Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....

Happy Cooking!

Teauna

**This recipe adapted from "Annie's Eats" @ http://www.annies-eats.com/**

Turkey Chili with Black Beans & Corn

I have to admit that my family is a bunch of "Not-Chili-Lovers"... I like chili every now and again, but rarely make it because it seems to go to waste after I have the one bowl that calms my chili craving. Because my hubby leaves on the weekends, I try to save the "me" meals for then to try... Chili was this weeks selection! I've been trying to eat more healthy so I decided I was going to try turkey chili! And I'm glad I did! I had a great big bowl and it was really good! I'm hoping my friends enjoyed it as well! They took the rest of the pot home! This recipe is really versatile, meaning you can alter it to your liking... spicey, not so spicey, more tomatoes, less tomatoes, you get the idea, right?? This is what I did and I liked it, but feel free to change it up and leave your comments with your suggestions!

1 lb ground turkey (I used 85/15 ground turkey and it was about 19 oz)
1 lg onion, chopped
2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp ground pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
2 cups chunky salsa ( I used medium, but would use mild next time... I'm a wimp!)
1 15 oz can black beans, rinsed and drained (could use 2 cans)
1 16 oz can corn, drained
1 can diced tomatoes

Place the first seven ingredients in a large 4-5 qt. pot. Cook until turkey is well-browned. {Beware, your house is about to smell so amazing! } Add remaining ingredients and heat to a boil... reduce to low heat and simmer for 30 minutes.

This is a quick-meal that I will certainly be making again!

Happy Cooking!

Teauna

**OATMEAL APPLESAUCE COOKIES**

The kids and I have been juicing apples and making applesauce this weekend. We had a great neighbor that brought us 2 huge boxes of apples. As we were putting the apples through the strainer, the kids had a BRILLIANT idea! "How about we make applesauce cookies with the fresh applesauce Mom!".So, we did! I have made this recipe since I was a little girl in my Mom's kitchen. It always feels good when I'm able to make them in my kitchen with my kids! These cookies stay moist and yummy for quite a while as long as you keep them in an airtight container. They also freeze well! FYI: because these cookies are so moist, you will want to put wax or parchment paper between layers of cookies in an airtight container so they do not stick together! :-)

Cream together:
2 cups sugar
1 cup shortening

Add to first mix:
2 eggs
2 cups applesauce
1 tsp soda

Add to above mix:
3 1/2 cups flour, sifted
2 tsp nutmeg
3 tsp cinnamon
1 tsp salt
2 cups oatmeal

Add to above:
1 cup chopped nuts
1 cup chocolate chips (I like using mini semi-sweet chocolate chips)
Can add 1 cup uncooked raisins if desired

Bake at 375 for 12 minutes on lightly greased cookie sheets...

Happy Cooking
*Teauna*

VEGETABLE PIZZA

This is an AWESOME appetizer and it is soooo easy to make! Enough said....

Here's the recipe!

Take 2 tubes of the refrigerated CRESCENT ROLL DOUGH.

Press into a cookie sheet. Bake as directed on packaging.

Cool Completely!

Mix together:

8 oz cream cheese

1 cup mayo ( not miracle whip)

1 pkg ranch dressing mix

Spread onto cooled & baked crescent roll dough.

Chop up:

1 small head broccoli

1/2 head cauliflower

1 bunch of sliced green onions (optional)

carrots (5 baby)

Top with chopped veggies and shredded cheese. I like to use colby jack. But use whatever you have on hand. You can also add diced tomatoes if desired.

Cool, cut into squares and enjoy!

I will admit this is a bit more expensive but everyone will thank you for it! It's mmmm mmmm good :-)

Happy Cooking!

**Teauna**