Chicken Salad

Start to Finish: 45 minutes

Ingredients:
2 large eggs
1 lb. boneless, skinless chicken
1 teaspoon salt
1/4 teaspoon chili powder, or to taste
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1 teaspoon olive oil
3/4 cup reduced-fat mayonnaise
2 stalks celery, finely chopped (about 3/4 cup)
1/2 cup cauliflower puree
1/2 cup nonfat plain yogurt
1/2 cup green grapes, coarsely chopped

Directions:
1) Place the eggs in a small saucepan and add cold water to cover. Cover, set the saucepan over high heat, and bring to a boil, then remove from the heat and let stand, still covered, for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Separate the yolks from the whites. Chop the whites and discard the yolks (or refrigerate for another use).
2) Sprinkle the chicken with salt, chili powder, paprika, and garlic powder. Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the skillet is hot, add the oil and then the chicken. For cutlets, cook 4 to 5 minutes per side until lightly browned and no longer pink in the center. For chicken breast, cook 5 minutes per side, reduce the heat to low, cover, and cook for 9 to 10 minutes longer. Let the chicken cool completely before cutting it into bite sized pieces.
3) In a large bowl, stir together the chicken, mayonnaise, celery, cauliflower puree, yogurt, grapes, and chopped egg whites. Serve warm or chilled.

Servings: 4

Notes: This is delicious! Creamy and had a great flavor. The yogurt added a lot of flavor. Also, it made a lot more than the 4 servings the book said it would make. Great leftovers as well.

Variations: We added lettuce to the sandwich and that was great. Also, we used Hoagie rolls, but the nutrition facts are based on whole wheat bread.

Estimated Price: $7.00

Cookbook: Deceptively Delicious
Nutrition Facts per serving: 339 cal., 15 g total fat (3 g sat. fat), 26 mg chol., 1311 mg sodium, 39 g carbo., 7 g fiber, 21 g pro. Daily Values: 6% vit. A, 2% vit. C, 17% calcium, 7% iron

Classic Macaroni Salad

Start to Finish: 4 hours 30 minutes

Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions:
1) Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2) In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Servings: 10

Notes: I was looking for a recipe for a macaroni salad and came across this one online. I had all of the ingredients handy (except macaroni noddles) so I made it with pinwheel pasta. It was delicious. It is a sweeter pasta and I love that. Katie gobbled it up and Damien really liked it as well. Then, for a barbecue I decided to make this again. I didn't have all of the ingredients, but it still turned out great and I got a lot of compliments (although with just the sauce it was not as good as with the veggies in it).

Variations: You can really add or delete any of the veggies- green pepper, celery, and onion; but it may not taste quite as good. Also, if you find it too sweet then add 1/3 to 1/2 cups of sugar instead.

Estimated Price: $5.00

Source: allrecipes.com
Nutrition Facts per serving: 390 cal., 18.7 g total fat, 8 mg chol., 529 mg sodium, 49.3 g carbo., 2.8 g fiber, 6.8 g pro. Daily Values: 15% vit. A, 22% vit. C, 3% calcium, 16% iron