Friday, July 17, 2009

Poppy Seed Dressing

Poppy Seed Dressing
from the kitchen of Hannah Reed

1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)

Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.

***I had this dressing today! It's to die for amazing!***

Thursday, July 2, 2009

Patriotic Frozen Delight

Patriotic Frozen Delight
by: Taste of Home

TIME: Prep: 10 min. + freezing

1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries

In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts
One serving:(prepared with fat-free sweetened condensed milk and nonfat yogurt)
Calories: 185
Fat:4 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:71 mg
Carbohydrate:34 g
Fiber:0 g
Protein:6 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Wednesday, July 1, 2009

Amy's Barbecue Chicken Salad

Amy's Barbecue Chicken Salad


2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.