Welcome to My Kitchen

This is the place that I love to be. I like to be creative and cooking is what is doing it for me these days. It's kind of a necessity and it makes me feel accomplished. I like knowing what we are eating and where it comes from. I go out of my way to make sure this happens.
I like that I don't buy several household staples from a grocery store. I enjoy making applesauce, jams and jellies, apple butter, spaghetti sauce, spicy mustard, pickles and anything else I can.
I like getting dirty, getting my hands into things, feeling and experiencing my food from the beginning to the end. I like making things, growing things and bringing those two together to create a healthy meal. I like nourishing others and knowing that I did my best to give them the best.











Monday, April 4, 2011

Recipe from my friend Kelly, Asian Chicken Tossed Salad

I am copying and pasting this from an email from my friend and blog follower Kelly.

Asian Chicken Tossed Salad
Makes 6 servings as a side, or 4 as a meal

1 medium head Napa Cabbage, chopped
1 bag romaine lettuce salad (just the leaves, no salad mix)
3 green onions sliced, including green stems
2 6-8 oz cans mandarin oranges, drained
1 small can sliced water chestnuts
1/3 cup sliced almonds
2 chicken breasts, cooked and chopped

Toss all ingredients in large bowl.
Drizzle with light or fat free Asian Salad Dressing. (I used Wishbone Light Asian Toasted Sesame.)

My kids LOVED it, and they are picky eaters.

I am adding the following info.Nutritionals:
cabbage, lettuce, green onions=0
mandarin oranges-6 WW points, water chestnuts-1 WW point, sliced almonds-5.5 WW points, chicken breast-10 WW points, dressing (per 2 TBSP)-1.5 WW points.
Total- (without dressing)-22.5 WW points
If divided by six and served as a side- 5.25 WW points (with 2 TBSP dressing)
If divided by four and served as a meal- 7 WW points (with 2 TBSP dressing)
I am using Ken's Light Asian Sesame with Ginger and Soy Dressing.
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