April 2016


Warning! This recipe is for one. Warning! This chicken salad is sooooo good. Exactly what I like in a chicken salad – slightly sweet, slightly tangy, slightly crunchy. If you like a more savory salad, move along.


  • 1 heaping cup of shredded chicken (I use rotisserie)
  • 3 tablespoons light mayo
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1/2 tablespoon vinegar
  • Dash salt
  • Handful craisins
  • Handful slivered almonds
  • Handful diced grapes or celery (I used green grapes I had in the fridge)

Mix the mayo, sugar, milk, vinegar and salt together to create the dressing. Mix together with remaining ingredients, and voila! Chicken salad. Serve on some hearty wheat bread and you’ve got one delicious lunch or dinner.


My cravings for mac n’ cheese lately are out of hand.  I really wanted it last week for dinner, but felt like I should eat something a tad more nutritious than the Kraft version (though I loooove the Kraft version).  So,  I made a few substitutions and wound up with a very tasty mac n’ cheese that does offer some nutritional value. I kept it pretty cheesy because I needed it to be, but if you wanted to trim that down you could cut back on calories there. My husband loved this!


  • 3 cups dry whole wheat elbow macaroni
  • 1 3/4 cup skim milk
  • 2 tablespoons corn starch
  • 3/4 teaspoon salt
  • Dash dry mustard
  • Dash nutmeg
  • 2 cups shredded sharp or extra sharp cheddar
  • 2/3 cup low fat cottage cheese
  • 2 cups cooked broccoli

Cook pasta according to directions in generously salted water. Meanwhile, steam broccoli (you want 2 cups AFTER the broccoli is cooked).

In another pot, bring 1 1/2 cups of the milk to a simmer. Whisk the corn starch in the remaining milk, and stir into the simmering milk until thickened. Add salt and seasonings. Turn off heat, and add in the cheddar and cottage cheese.

Drain pasta and mix with sauce and broccoli.  Place in 350 degree oven for about 15 minutes.