Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Split Pea Slow Cooker Soup

This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

  • 1 lb dried green sloppy peas
  • 2 carrots, minced
  • 1 onion, minced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp better than bouillon
  • 1 bay leaf

Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

Serves 8.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

  • 1/3 c water
  • 1/4 c lemon juice
  • 1/3 c raw pine soaked for 30 minutes & drained
  • 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
  • 2 tbsp Dijon
  • 1 tsp Apple cider vinegar
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

  • 3 c Broccoli
  • 1 c cabbage
  • 1 c celery
  • 1/4 c red onion
  • 1/4 c raw sunflower seeds
  • 1/4 c raw pumpkin seeds
  • 1/4 c sesame seeds
  • Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Chicken Salad

 Patricia Wells does it again with this tasty chicken salad!

Ingrediets:
1 c greek yogurt
1 tsp curry powder
1 TBSP lemon juice
Salt and pepper
1 1/2 c celery, diced
1 lb cooked chicken, cubed
1 granny smith apple,diced

Combine all ingredient in a large bowl. Serve on bread or lettuce.

Serves 4.

Beef and Farro Stew

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This one was inspired by F&W, I made a few minor changes. This is a stick to your ribs kind of meal, perfect for a chilly winter night.

Ingredients:
1 TBSP canola oil
1 1/2 lb stew meat, cut into 1-inch pieces
Salt and pepper
9 c chicken stock
1 head of garlic, peeled
6 thyme sprigs
3 bay leaves
1 c farro
2 tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
2 white miso
2 tsp smoked paprika
Parmigiano-Reggiano cheese, grated

In a large pot heat the oil. Season the meat with salt and pepper, add half to the pot and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.

Add 1 c of the stock and stir, scraping up any browned bits. Add the remaining stock along with the meat, garlic, thyme and bay leaves and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.

Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes.

Stir in the tomatoes, leek, celery, carrots, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the thyme sprigs.

Serves 6 – 8.

Tuna Salad

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This is from Martha Stewart and it is quite an amazing tuna salad!

Ingredients:
2 TBSP mayonnaise
1 TBSP fat-free Greek yogurt
1 tsp grated lemon zest
1 TBSP juice
Salt and pepper
1 can (5 oz) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Combine ingredients in a large bowl. Spoon onto bread and top with onions and cucumber.