Chicken Salad 1 8 oz can Pineapple Tidbits4 Cups Cooked Chicken1/4 Cup Celery, chopped1/3 Cup Almonds, slivered and toasted2/3 Cup Mayonnaise1 Tbsp Dijon Mustardsalt to taste Drain Pineapple, reserving 2 Tbsp. juiceCombine pineapple, chicken, next 4 ingredients.Combine reserved pineapple juice, mayo, mustard and salt.Add chicken and mix well.
Farmer's Market Frittata 1 16-oz. Heavy Cream6 Eggs1 tsp Salt and Pepper6 pats Butter, unsalted3 Cups Assorted Vegetables Heat oven to 350 degreesSpray pyrex pie pan with non-stick sprayAdd whatever vegetables you like - zucchini, squash, tomatoes, broccoli, onionPlace veggies into pie panHand whip or put into blender Pour Egg mixture over veggiesYou can also add cheese on top like
Lemon Pasta 1 lb fresh fettuccine noodles3 lemons2 cloves minced garlicsalt and pepper to taste1/4 tsp Sugar1/4 cup parmesan cheese, freshly grated1/4 cup Parsley, fresh minced Zest lemon in stripes, put asidePeel lemon, then segment the lemon into sectionsBring 2 quarts of water to a boilPut lemon peels in the water and continue boiling until poachedRemove lemon peels, put off
Spring Chicken Soup 2 Tbsp Olive Oil1 lb. Chicken Cutlets2 Medium Leeks, thinly sliced2 Stalks Celery, chopped1 Onion, chopped2 Cloves Garlic, minced8 Cups Chicken Broth1 Cup Brown Rice1 Bunch Asparagus, cut into 1" pieces1 Bunch Baby Spinach, stems removed1 Cup Parsley, chopped1 Cup Parmesan Cheese, grated Heat oil, add chicken and brown on both sides. Remove from pan.Add leeks, onion,
1 1/2 Cups Arborio Rice2 Cups Chicken Broth2 Cups Vegetable Broth2 Cloves Garlic, Minced1 Tsp. Onion PowderSalt & Pepper to Taste1 Large Stalk Broccoli, cleaned and chopped finely1/3 Cup Parmesan Cheese, grated In a saucepan, coat the bottom of the pan with olive oil over medium heat.Put rice into the pan. Coat with olive oil. Add garlic, onion powder, salt,
6 Hard-Boiled Eggs1/4 Cup Mayonnaise1 Tbsp Grey Poupon Dijon Mustard3 Stalks Celery, ChoppedSalt & Pepper To make hard-boiled eggs put eggs into the saucepan with cold water. Bring to a rapid boil. Turn heat off, but leave the pan on the burner for 12 minutes. Top with lid. After 12 minutes, remove pan from heat and place eggs into