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Week 30 - Saturday
Chicken Bowtie Salad
2 cups bowtie pasta
1 lime
1 mango, diced*
2 cups cooked chicken, cubed
1 avocado, diced
½ cup coleslaw dressing
1 cup grapes
¼ cup mayonnaise
3 green onions
2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds
Cook bowtie pasta according to package directions.
Drain and place in large bowl. Add fruits and vegetables.
Grate rind of lime into salad. Squeeze in lime juice. Add
chicken and toss. Mix together coleslaw dressing, mayonnaise and
basil. Pour over salad and mix well.
Mangos have a thick, hard center core.
The easiest way to dice is to cut slices from top to bottom around
the core. You can then cut each section to the skin in squares
and trim away the skin.
Sweet Potato Chips
1 medium sweet potato
Cut sweet potato into 1/8-inch thick slices.
Layer on foil-lined baking sheet coated with cooking spray. Spray
tops of potato slices. Bake at 400 for 15 to 20 minutes until
tender and starting to turn brown.
Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup
Spray 9 x 13-inch baking pan with cooking spray.
Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well.
Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a
layer of nut mixture over phyllo. Repeat 2 more times. Top with
another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at
325 for 45 minutes. Heat honey, water and syrup. Pour over baked
phyllo. Let set for at least 2 hours. |
