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Curry
Chicken Salad
Ingredients:
1
whole roasted chicken, picked and diced
½
red onion, diced
4
stalks of celery, diced
1
cup of crushed cashews
1
cup of dried cranberries
¾
cup low fat mayo
1½
table spoons curry powder
1
table spoon mustard
Salt
and pepper to taste
Combine
all the ingredients in a bowl. Stir
thoroughly until all the ingredients are combined and coated.
Add more mayo if necessary. Add
salt and pepper to taste.
Make
this chicken salad the night before and refrigerate it over night so it
has time to chill and allows the flavors to marry.
This is a great chicken salad to serve on sandwiches, in a pita, in
wraps or to eat by itself.
Serves
4-6
Vegetarian
Portobello/Brie Burgers
Ingredients:
3
Portobello Mushrooms
Olive
Oil
Balsamic
Vinegar
2
slices of brie (or your favorite cheese)
1
tea spoon of dried rosemary or Italian seasoning or your favorite
seasoning
Salt
and Pepper to taste
This
dish works best when cooked on a grill with medium heat. Brush the mushrooms with Olive Oil and Balsamic Vinegar and
give that time to soak in. Place
the shrooms on the grill and cook them just like you would a burger.
Mushrooms are like sponges and hold a lot of moisture, as they cook
they’ll loose moisture and start to ‘deflate’ when they get thin
make a triple decker stack with the shrooms and cheese slices.
Take this time to sprinkle the layer with your favorite dried herbs
or seasoning and salt and pepper. Stack
the up, let them grill until the cheese melts then put them on a bun and
prepare like any other burger. Enjoy.
This
recipe serves one…but just scale it up to serve more.
Roasted
Potato Salad with A Whole Grain Mustard Vinaigrette
Salad
Ingredients:
12
medium sized, Yukon Gold potatoes (or whatever variety you like for
roasting),
diced
and roasted
½
cup of julienne red onions
3
cups of julienne bell peppers (1 red, 1 orange, 1 yellow)
½
cup of chopped Italian parsley
Salt
and Pepper to taste
Vinaigrette
Ingredients:
¾
cups of safflower oil
¼
cup of balsamic vinegar
1-2
table spoons of whole grain mustard
½
table spoon of maple syrup or honey
Salt
and Pepper to taste
To
make the vinaigrette simply combine all the items in your blender and run
on high until they’re combined. Taste
it often and alter the ingredients to suit your individual taste.
Pour into a separate container for transport.
Combine
the salad ingredients ahead of time and toss to evenly distribute the
ingredients throughout the salad. When
you get to the picnic site dress the salad with the vinaigrette and season
it to taste. This will
prevent the salad from getting soggy while you travel.
Serves
4-6
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