Barbecue Chicken Salad

It's no secret, I LOVE a good salad. This happens to be one that ranks among the top. It's super easy to make and great for lunch or dinner. It's not exactly low fat, but hey, it's STILL a salad! :)

• Ingredients:
• shredded lettuce
• 1 can red kidney beans
• 1 can black beans
• 1 can corn
• red onion, chopped
• tomatoes, chopped
• Olives, sliced
• Cilantro
• Corn Tortillas, cut into strips and fried
• Cooked chicken, diced (I cheat and just use the popcorn chicken or the tyson chicken strips you can buy at Costco)
• Your favorite Barbecue Sauce
• Ranch Dressing

Directions: Layer everything on and toss with barbecue sauce and ranch dressing. Top with crunchy tortilla strips.

Whole Wheat Pizza Crust and Pizza Bread

I came across this pizza crust recipe that I really like. Our family has enjoyed eating pizza bread ever since we lived in Connecticut 10 years ago. Here's the recipe for the crust and instructions on how to make the pizza bread if you decide you want to give it a try! For years it was a friday night tradition!

Whole Wheat Pizza Dough:

2 cups bread flour

2 cups whole wheat flour

2 1/4 tsp. rapid rise yeast

1 1/2 tsp. salt

3 TBSP. olive oil

1 1/2 cups warm water

Add bread flour, wheat flour, yeast and salt in your mixer. Add the warm water and oil and knead dough for about 10 minutes on low in your mixer with a kneading hook. Cover and let rise until double.

Pizza Bread: Split dough into two sections and roll out two thin rectangles. Complete cover the dough in pepperoni, not leaving any space where you can see the dough. Sprinkle with mozzarella and cheddar cheese and roll up cinnamon roll style. Brush with olive oil and sprinkle heavily with Oregano. Bake at 425 for 15-20 minutes until done. Let sit for five minutes before slicing into it.

2 TBSP. olive oil
2 lb. pork tenderloin, cut into 3/4" thick slices
4 cloves garlic
Green onions, sliced
2 cans Campbells condensed Golden Mushroom Soup
2 cans (15oz.) sliced peaches in juice, drained, reserving the juice
6 TBSP soy sauce
4 TBSP. honey
1/2 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Heat oil in skillet. Add pork and cook until well browned on both sides. Add garlic and onions to skillet and cook and stil until tender. Stir in soup, peach juice, soy sauce and honey and bring to a low boil. Cook 5 minutes until soup mixture is slightly reduced. Turn heat to low and simmer until pork is tender. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional green onion if desired.

Pork and White Bean Chili

2 TB olive oil, divided
1 lb boneless pork loin,cut in 1" cubes
2 c chopped onions
2 TB chili powder
1-1/2 tsp Ancho chili pepper
1 tsp ground cumin
1 tsp garlic powder
1 tsp Mexican oregano leaves
2 cans (15-1/2 oz ea)cannellini beans, drained and rinsed
1 can (14-1/2 oz) chicken broth
1 avocado, peeled, pitted and coarsely chopped
2 TB fresh chopped cilantro
2 TB fresh lime juice


Heat olive oil in large skillet on med-high heat. Add the pork,brown on all sides. Stir onions into skillet and cook untill tender. Add seasonings,cook and stir 1 min or till fragrant. Add pork,beans and broth,mix well.Bring to boil.
Reduce heat to low. Simmer ,uncovered,15-20 mins or till pork is tender,stirring occasionally
Mix avocado,cilantro and lime juice in small bowl. Serve chili topped with avocado mixture.

Berry Cheesecake bowl

I made this awhile ago, but never posted the recipe. It's so light and yummy though, I wanted to share! Sliced fresh strawberries and bananas
Fresh raspberries
2 pkg. (8oz.) Nufchatel Cream Cheese, softened
1 1/2 cups cold milk
1 pkg (3.4oz.) vanilla instant pudding
2 cups coolwhip
2 cups frozen pound cake cubes
Milk Chocolate

Combine berries and sugar; refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in the milk. Add the dry pudding and mix well.

Blend in 1 1/2 cups cool whip. Spoon 1/3 into your truffle bown. Top with layers of frozen cake, berries and then repeat. Refrigerate four hours. Melt the chocolate and drizzle over the top. Top with remaining cool whip. Add a few chocolate covered strawberries to garnish.