Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

INGREDIENTS
3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

DIRECTIONS
Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

Lemon Basil Scones

INGREDIENTS
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter, cold and diced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsp lemon zest
1 cup heavy whipping cream
olive oil
garlic salt

DIRECTIONS
1. Combine flour, baking powder, salt, and pepper. Cut in butter using stand mixer or pastry blender) until mixture is crumbly. Stir in Parmesan, basil, and zest. Add cream, stirring by hand just until ingredients are moistened.
2. On lightly floured surface, form dough in ball, cut in half. Form each half into 3/4-inch-thick round. Cut into 8 pie wedges. Brush tops of scones with olive oil and sprinkle evenly with garlic salt.
3. Bake for 12-14 minutes in 400 degree oven.

Note: To freeze scones, place on wax paper-lined baking sheet and cover loosely with wax paper. Freeze for several hours before packaging in fresh wax paper and sealing in freezer bag. Bake frozen scones the same as fresh scones. Frozen scones are best used within one month.

Pear Gorgonzola Salad with Chicken

*Thanks, zpizza, for the idea for this salad. This is an informal recipe to remind me of an easy & delicious meal.

INGREDIENTS
spring mix
spinach
gorgonzola cheese, crumbled
candied walnuts
sliced pears
grilled chicken
Ken's Steak House Balsamic with Honey Dressing

DIRECTIONS
1. Marinate chicken in 1/4-1/2 cup balsamic dressing a few hours to overnight, then cook on grill or skillet.
2. Combine ingredients, including grilled chicken, and serve with dressing.

Even my kids loved this salad and gobbled it up!

Asian Salad with Chicken

This is a very informal recipe & mainly a reminder for me personally of an easy, healthy, and delicious meal.

INGREDIENTS
chicken breasts
mixed salad greens (ideas: romaine, spinach, baby leaf lettuce, iceberg, etc)
shredded cabbage (coleslaw mix without the dressing)
matchstick carrots
mandarin orange segments
snap peas
roasted almond slices
wonton strips

DIRECTIONS
1. Marinate chicken breasts in Cardini's Roasted Asian Sesame Dressing the night before cooking or up to 24 hours in advance. Grill or cook in skillet.
2. Combine the rest of the ingredients along with chicken and serve with the Asian Sesame dressing.

Broccoli Cheese Soup

*Adapted from this allrecipes.com recipe.

Serves: 6
Prep: 40 minutes

INGREDIENTS
1/4 cup butter
1/2 onion, chopped
1 carrot, diced
16 oz pkg frozen broccoli, thawed and chopped
2 (14 oz) cans chicken broth
1/2 Velveeta cheese loaf, cubed
1 cup milk
1 tsp garlic powder
1/4 cup cornstarch

DIRECTIONS
1. In a stockpot, saute onion and carrot in butter until softened, about 5 minutes.
2. Add broccoli and 1 1/2 cans of chicken broth. Simmer until broccoli is tender, about 10 minutes.
3. Reduce heat to low, stir in cheese cubes until melted. Mix in milk and garlic powder.
4. Add cornstarch to 1/2 can of broth, stir until combined and then add mixture to soup. Raise heat to medium and cook, stirring frequently until soup thickens. (Reduce heat immediately if cheese begins to stick to the bottom of the pot.)

Notes: You can use an immersion blender before adding the cheese if you prefer your soup to be smoother. I like broccoli cheese soup to have larger pieces of veggies, so I finely chopped half of the broccoli and coarsely chopped the other half for variety. You could also use vegetable stock if you want this to be vegetarian.

Jan's Chicken Enchilada Soup

Prep: 1 hour
Serves: 6

INGREDIENTS
2 Tbsp butter
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
15 oz can black beans, rinsed
15 oz can Mexican-style diced tomatoes
10 oz pkg frozen whole corn
10 oz can enchilada sauce (red, not green)
10 oz can cream of chicken soup
15 oz can chicken broth
1 pkg dry Ranch dressing mix
1 1/2 cups milk
2 chicken breasts, cooked and shredded*

DIRECTIONS
1. Saute onions and bell pepper in butter.
2. Add all ingredients except chicken to large pot. Bring to boil, then reduce heat to low and simmer, covered, for 30 minutes.
3. Add chicken and continue simmering for 15 minutes.
4. Serve with crushed tortilla chips, sour cream, shredded cheese, and avocado.

*substitutions/additions:
-sub for cooked chicken breasts: rotisserie chicken, shredded, or 3 cans chicken
-sub for frozen corn: canned corn, drained
-sub for Mexican-style diced tomatoes: regular can diced tomatoes plus 2 Tbsp Rotel or canned diced green chilies
-pinto beans would be a good addition to this soup

Clementine Mango Green Smoothie

*From New Nostalgia here.

Serves: 2
Prep: 5 minutes

INGREDIENTS
2 large handfuls of spinach (about 2 cups)
2 clementines, peeled
1 cup frozen mango (if fresh, use a frozen banana)
1 ripe banana (can be frozen)
1 1/2 - 2 cups water

DIRECTIONS
If using a high speed blender, add all ingredients together and blend until smooth.

If not, start with spinach and one cup of water. Blend well until spinach is in teeny tiny bits. Add the rest of the fruit and blend away. Add more water until a vortex forms in the middle and consistency is smooth.