A bit of my favorite recipes, nothing fancy, just yummy food for the foodie in you…

Chicken Salad Sandwich with Cranberries, Apples, and Walnuts
Serves 4
Prep time: 15 minutes

Ingredients
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon dijon mustard
• 3 tablespoons dried cranberries
• 3 tablespoons chopped walnuts
• 1/4 cup diced Granny Smith apple
• 2 cups of shredded chicken or broken up into pieces
• salt and pepper
• baby spinach or romaine leaves
• 4 croissants or hawaiian rolls

Directions
In a medium bowl, mix together the mayo, yogurt, mustard. Gently fold in the cranberries, walnut, apple, and chicken. Season with salt and pepper.

Cut croissants in half. Place spinach on bottom half, followed by the chicken mixture. Top with other croissant half and enjoy!

*************************

Ingredients

1 15 oz can black beans, rinsed and drained
1 15 oz can of corn (I use Green giant brand, cause I find it crisper the the other brands)
1 medium size red bell peppers, diced
1 cloves garlic, minced
2 green onion diced
1 teaspoons salt (taste, you might need more)
A dash of cayenne pepper
1 tablespoons sugar
3 table spoons of extra virgin olive oil
1 fresh lime juice
1/4 cup chopped fresh cilantro,
2 Hass avocados, (my favorite) chopped

Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Serve cool or at room temperature. (I prefer it a bit cooler) Enjoy with Wonton chips (my favorite, just fry the small wonton wraps) or tortilla chips.

Perfect, for summer days, Enjoy…
*********************************************************************************

3 cloves garlic, minced 1 coleslaw mix from the produce department with carrots or add 2 carrots, shredded 1 tsp grated fresh ginger 10 fresh shiitake mushrooms, stems discarded 1 Tbsp cooking oil 1 Tbsp Chinese Rice Wine 1 Tbsp Soy Sauce 1/4 tsp sugar 1/2 tsp salt 1 tsp sesame oil Freshly ground black pepper And water to seal the egg rolls

Heat a wok or large saute pan over high heat. Add some cooking oil.
Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.
Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.
Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.
Heat up about 2 inches of oil in a sauce pan. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, a minute or two max.
Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool slightly

They are delicious, Enjoy!

*********************************************************************************

One of my favorite is the strawberry pretzel salad… Omg! Super delicious dessert and for those sweet and salty cravings…

Strawberry Pretzel Salad – a crushed pretzel crust, sweetened cream cheese filling and a strawberry Jello topping with fresh strawberries.

Ingredients:

For the Crust:

2 cups finely crushed pretzels
3 tablespoons sugar
¾ cup salted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup sugar
8 ounces Cool Whip

For the Strawberry Topping:
2 cups boiling water
1 (6-ounce package) Strawberry Jell-O
1½ cups cold water
3 cups sliced strawberries

Directions:

1. Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly coated. Press into the bottom of a 9×13-inch baking pan. Bake for 10 min, then cool completely.

2. Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.

3. Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened. Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

In my house the leftover only last about 1/2 a day.

Enjoy Life!