Tossed Salad with Poppyseed Dressing

I'm coming off of a down-right obscene week, kids. Everything was going semi-well throughout the week (50 research paper presentations, mind you), and -- boom -- Friday hit. I really don't know what came over me, but I decided to have... not one, but TWO dishes of ice cream after the kids went to bed. I resolved to two, really, because I couldn't decide which topping I wanted more. So to be fair, I had both -- each with it's own dish of ice cream. Sick, isn't it?

I tried to busy myself the remainder of the weekend with my own very Monica-ish organizing project. I established to go through all of the design magazines I'd accumulated over the last year and cut out the pages and examples I wanted to emulate in our new home (this summer... I think). I went to my favorite Mart, picked up a "delux" three-ring binder and some page protectors and went to work. A sketch of each room's dimensions went into the page protector and any ideas I clipped from a magazine was placed strategically behind it. What's that? Research papers to be graded, you say?? I don't have any idea what you're talking about.

The problem is that while I was rummaging through a back issue of Ty Pennington Magazine on Sunday, I came across a RECIPE. (I was perplexed, too, but apparently Ty enjoys good eats at his beautifully decorated rustic Thanksgiving gatherings.) A quick scan of the ingredients list left my mouth watering, ALL of which I had on hand -- no need to even brave the blustery winter storm to get my fix. So I made... deep breath, please... chocolate chunk pecan pie. ((Cringe!!)) I know, I know... 1/8 of a pecan pie is 12 points! But I simply could not contain myself, justifying that 1) I had hand-shelled Alabama pecans in my freezer and 2) it had been since we were in Georgia this August since I'd had pecan pie. Damage done.

All that being said, today is a new day, and in the words of my very good friend, it's time to make some good choices. Today's offering is another gem discovered by my mother-in-law. It is simple, elegant, delicious, and versatile. The essence of the salad is in the dressing, which is a lighter version of the creamy poppyseed dressing we're all used to. I hope you enjoy it.

Tossed Salad with Poppyseed Dressing

Salad:

torn lettuce (Ice Berg, Romaine, etc.)

torn spinach (Baby or regular, stems removed)

shredded swiss cheese

cashews

thinly sliced apple or pear

Dressing:

1/2 c. Splenda for Baking (or a bit less, to taste)

1 t. chopped green onion

1/3 c. cider vinegar

1 t. salt

1 t. dry mustard

1/2 c. canola oil

1/2 c. water

1 1/2 t. poppy seeds

To prepare dressing: In a medium sauce pan over medium heat, combine Splenda, onion, vinegar, salt, and mustard. Do NOT boil; heat only until sugar dissolves. Whisk in oil, water, and poppy seeds. Chill. Drizzle over salad as desired

Yield: 32 (1 T.) servings (1)

Note: From a WW perspective, be cautious of the cheese (1/4 c. = 3) and cashews (14 items = 4). The lettuce, spinach, and fruit together are barely anything. Feel free to substitute a light swiss and/or simply leave the cashews off. I prefer to cube my fruit; it was just easier to eat.

Pineapple Chicken Lo Mein

I stumbled across this one in the Evangelical Covenant Church centennial cookbook I put together almost four years ago while I was looking for recipes for my non-cooking friend to try. She decided there were too many ingredients for her level and interest in cooking, so I thought I'd try my hand at American-Chinese from scratch (instead of a box). Let's just say I'm adding this one to my stash of "definitely make again." I'm only sad that my in-laws didn't get to try it... yet.

1 (20 oz.) can pineapple chunks, drained (reserve juice)

1 lb. chicken breast, cubed (1/2" pieces)

2 cloves minced garlic

1/2 t. ground ginger

3 t. olive oil

2 medium carrots, julienned

1 medium green pepper, julienned

4 oz. (thin) spaghetti, cooked

3 green onions, chopped

1 T. corn starch

1/3 c. low-sodium soy sauce

Reserve 1/3 c. of the pineapple juice; set aside. In a large skillet over medium-high heat, cook the chicken, garlic, and ginger in 2 t. olive oil until chicken is cooked through (about 6 minutes). Add carrots, green pepper, and pineapple; cook 5 minutes more. Stir in spaghetti and green onion. To the pineapple juice add remaining 1 t. olive oil, corn starch, and soy sauce; whisk until smooth. Stir the sauce into the chicken mixture. Cook for 2 minutes more or until the sauce has thickened. I served this with egg rolls, pot stickers, and cheese wontons. It was amazing!

Yield: 5 servings (6)

Cappuccino Mousse

I've been eating this treat after my lunch this week, and my yearbook staff has asked that I post the recipe. My kids call it "Mocha Moose." They think it comes from Dunn Bros., too. =)

Cappuccino Mousse

1 small box sugar free pudding (white chocolate, chocolate, or chocolate fudge)

2 c. skim or 1% milk

3 t. instant coffee granules

2 c. Cool Whip Free

In a large bowl, combine pudding, milk, and coffee granules. Mix for 2 minutes. Fold in Cool Whip. Chill to set.

Yield: 8 (1/2 c.) servings (1.5)

Cinnamon Applesauce Salad

I just recently stumbled across this recipe in my WW notebook. I hadn't made it before, so I thought I'd give it a whirl. My kids LOVE it; it's just a bit different from a traditional layered Jell-o salad. I like that it's virtually calorie free!

Cinnamon Applesauce Salad

2 small boxes sugar free orange Jell-o, divided

1 3/4 c. boiling water, divided

3/4 c. ice water

1 c. unsweetened applesauce

1 c. fat free sour cream

1/4 t. cinnamon

In a medium bowl, dissolve 1 box Jell-o in 1 c. boiling water. Add ice water. Chill until just about set (about 1 hour or so). In another medium bowl, dissolve second box of Jell-o in 3/4 c. boiling water. Add applesauce, sour cream, and cinnamon; mix well. Gently pour over first layer and chill until set.

Yield: 6 servings (1)

Hawaiian Roni

I've been eating this for lunch the past couple of days. One of my students said it smelled good. If a teenager was interested, then it must be good... perhaps?

Hawaiian Roni

1 lb. boneless pork loin chops, fat trimmed and cut into 1" pieces

1/4 c. teriyaki sauce (or marinade)

1 (6 oz.) box Rice-a-Roni Fried Rice

1/2 c. chopped onion

2 t. butter (or olive oil)

1 (8 oz.) can pineapple tidbits, drained (reserve 1/4 to 1/2 c. juice)

2 c. sliced carrots

1/4 c. slivered almonds, toasted

In a small bowl, combine pork and teriyaki sauce, set aside. In large skillet over medium heat, saute rice mix and onion with butter (or oil) until golden. Add enough water to reserved pineapple juice to equal 1 1/4 c. Slowly add to pan, along with carrots, pork mixture, and special seasoning packet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 15-20 minutes or until rice is tender and pork is cooked through. Stir in pineapple chunks and toasted almonds. Let stand 5 minutes before serving.

Yield: 6 servings (6)

Company Casserole

It's Wednesday (not Monday), but I'm hungry. I don't want to eat, so I'm going to write about eating instead. This is one of my mother-in-law's recipes. It is one of our family's favorites. I made it Sunday when I saw that rotisserie chickens were on sale at Hugo's. I give the drumsticks to the kids for lunch and use the rest of the deboned chicken for cooking. I usually buy several rotisserie chickens when they're on sale, debone them all at once, and freeze the meat into recipe-size portions. Although rotisserie chicken has a bit more calories than regular boneless, skinless breasts, it lends a richer flavor and is a nice treat once in a while. I hope you enjoy this dish as much as our family does!

Company Casserole

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice Original Recipe

1 (10 oz.) package frozen broccoli florets*

1 1/4 lb. boneless, skinless chicken breast, cubed

1 (4 oz.) can sliced mushrooms, drained

1 c. 2% shredded Cheddar cheese

1 can Healthy Request cream of celery soup

1 c. light mayonnaise

1/8 c. skim or 1% milk

1/8 c. grated Parmesan cheese

Prepare rice as per package directions; set aside. Brown chicken in skillet until cooked through; set aside.** In a 9x13" baking dish, layer rice, broccoli, chicken, mushrooms, and Cheddar cheese. In a small mixing bowl, blend cream soup, mayo, and milk; spread evenly over all. Sprinkle Parmesan on top. Bake uncovered at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

Yield: 8 servings (8)

*You can substitute a bunch of fresh broccoli florets for the frozen ones; no need to precook.

**The chicken can be prepared however you prefer. I've grilled the breasts before cubing them. You could broil them, poach/steam them in a little water, or substitute with deboned rotisserie chicken, like I mentioned earlier.