Friday, November 23, 2012

Cashew Chicken Salad

(picture from
I have made this chicken salad a few times and I love it. I just never remember to take my own picture.
The recipe calls for cooked, chopped chicken, but I have used canned chicken each time I made it. That will  work just great unless you are one of the people that has an aversion to the canned chicken (no judgement here!).
I like it for sandwiches and to eat with crackers. I have topped a green salad with it, too.
Here's the link to the recipe:

Sunday, November 18, 2012

Sauteed Kale & White Beans

Sorry I don't have more measurements for you. I just threw this together based on an idea from Cooking Light magazine (I think!). My only advice is to use more kale than you initially think you should use, it cooks down a lot!
diced ham or Canadian bacon ( I used ham)
diced onion
chopped kale
1 can Great Northen beans, drained and rinsed
chicken broth
Start by browning the ham and onion in a little oil. Add the kale, beans and chicken broth. Use just enough chicken broth that you think will cook away in about 10 minutes, maybe about 1/2 cup. Saute for about 10 minutes, stirring often. Salt and pepper as desired.