Category: Sides and Salads

This salad tastes fresh, has a TON of flavor and crunch, and is very healthy.   I like to make it at lunchtime so I can eat it for lunch, then refrigerate the rest as a side salad for my family.  It’s also a yummy main dish on those hot summer nights when you want something super light and healthy.

Crunchy Poppyseed Chicken Salad 4 cups broccoli slaw (1 package; these can be found in your produce section near the shredded carrots, etc.)
1-2 red bell peppers, chopped 2-4 medium carrots, grated 1 can pineapple tidbits, drained (I usually use the regular size, but you can use the little 8 oz cans if you like) 1-2 cups chopped cooked chicken 1/2 cup creamy poppyseed dressing (I use the Kraft special collections) 1/2 cup cashews Combine broccoli slaw, red peppers, carrots, pineapple and chicken in a medium-large bowl.  Add dressing, toss to coat.  Sprinkle with cashews.  Serve.

Note:  this salad, unlike many, is also delicious as a leftover the next day.


Hope you like it!

Hopeful Homemaker

This rice has been a favorite for many years.  It’s simple, pretty, and has a nice texture due to the almonds.
Begin by chopping one onion and mincing a clove of garlic.


Put onion, garlic, and 2 cups long grain white rice in a pan with 2 Tb. butter.


Saute, mixing often, until rice is beginning to brown.


Pour 2 cups water and 2 cups chicken broth into pan.  Bring to a boil, then reduce heat, cover and cook 20 minutes or until rice is tender.  While the rice is cooking, toast 1/2 cup sliced almonds in the oven until just beginning to brown.  Chop 2/3 cup of fresh parsley.  When rice is tender, stir in almonds and parsley.


Serve immediately.


YUM!  This rice is the perfect complement to my Tomato Topped Chicken .


Almond Rice Pilaf 1 medium onion, chopped 1 clove garlic, chopped 2 cups long-grain white rice 2 Tb. butter 2 cups chicken broth 2 cups water 1/2 cup toasted sliced almonds 2/3 cup chopped fresh parsley Chop onion and garlic.  Place onion, garlic, rice and butter in large saucepan and saute 4-5 minutes or until rice is beginning to brown.  Add water and chicken broth.  Bring to a boil, then reduce heat and cover.  Cook for 20 minutes or until rice is tender.  While rice is cooking, toast almonds and slice parsley.  Stir into cooked rice and serve immediately.