It's Slaw Crazy!

This is an absolute favorite salad of mine, a switch from your run of the mill salad for lunch or dinner.  It has spicy, it has sweet, it has salty, it's a party in your mouth, satisfies all your cravings and it's delicious.  Now what other dish has that all in one bowl?!  You can try it with different dressings, maybe a sweet and sour dressing, a hummus dressing, or a sweet balsamic dressing.  In the summer I usually make my own homemade dressings with fresh berries and balsamic, I mash the berries into the balsamic then pour on the salad.  Recipe below.

To print recipe, click on it, highlight and print.

I always pull everything out when I am making something, so I don't have to keep running around the kitchen, makes life easier.

Start building - slaw, oranges and cucumber....

 Cranberries, pecans and right before serving, top with garlic ginger crispy won ton strips....

 Toss with a light Asian Sesame salad dressing.  Delicious, flavorful, crazy good Broccoli Slaw Salad.

Broccoli Slaw Salad

Ingredients

1/2  bag of broccoli slaw (see note)

2 snack size containers of Dole mandarin oranges

1/2 English cucumber

1/4 cup Craisin dried cranberries

1/4 cup Emerald glazed pecans

1/2 cup Fresh Gourmet crispy garlic ginger won ton strips

1/4 - 1/3 cup Ken's Asian Sesame Salad Dressing, Paul Newman also has a good Asian dressing

Directions

To a salad bowl, add the broccoli and fluff it up.  Drain the mandarin oranges in a strainer, add to the bowl. Peel the cucumber, or if you like leave the skin on, cut it in half and then slice so you have moon shapes. Sprinkle on the cranberries, separate them if they are stuck together.  Add the pecans, and top with won ton strips. Toss with dressing and serve.

NOTE:  I used 1/2 bag of broccoli slaw and it served three people.  A whole bag with all the other ingredients will probably serve at least six.  You can add all kinds of fruit to this, I've used blueberries, strawberries, fresh pineapple, almonds instead of the pecans, golden raisins instead of the cranberries.  Mix it up and be creative, just start with the slaw and go from there.

Divine Chicken And Broccoli

Winner winner chicken dinner!  Here we go, it's chicken for dinner again.  As I said before, we love it and it's cheap to buy.  I am always looking for new ways to make it, to keep it interesting.  It is the one meat for dinner that you can make a million different ways.   It goes with all vegetables, potatoes, noodles, pasta and salads.  You can not mess it up when you cook it, unless of course you burn it, which I have done in the past - oh yes I have! I put together this dish that I named "Divine Chicken and Broccoli"  because that is the way it tastes - divine, elegant enough for "company is coming for dinner" meal.  You can make a lot or you can make it for two, just adjust the measurements, the recipe is below.

Browning up the chicken

 Mix up the soup and start layering in the baking dish.

 

Top with the broccoli and soup. If you don't like broccoli try green beans or asparagus. 

 Bake, then top with cheese....

 And breadcrumbs and back into the oven to melt the cheese and brown the breadcrumbs.

 It's so good!

Divine Chicken and Broccoli 

Ingredients

Cooking Spray

2 - 10 3/4 oz. cans Campbells Cream of Chicken Soup with herbs

1 cup of Hellman's Mayonaise

1 tsp. of lemon juice
2 Tbsp. olive oil

4 or 5  boneless skinless chicken breasts (I used Perdue Perfect Portions)
1 - 16 oz. bag of frozen broccoli florets, thawed and drained

1/2 cup of shredded sharp cheese

1 cup of bread crumbs

1/3 cup melted butter (5 1/3 Tbsp.)

Directions

Pre-heat oven to 350 degrees.  Spray an 8 x 8 baking dish with cooking spray.  Mix the two cans of soup, the mayonnaise and the lemon juice together in a medium size bowl.

Meanwhile, brown up the chicken in the olive oil.  Spread a layer of the soup mixture in the bottom of the baking dish.  Add the chicken on top of the soup and then layer with the broccoli.  Pour the remaining soup mixture over the top and spread to the edges.

Bake in the oven for 30 minutes.  Remove from oven.  Top with the cheese.  Mix the melted butter with the bread crumbs and sprinkle over the cheese.  Bake for another 15 minutes until the breadcrumbs are golden brown.