Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture & chicken mixture.
  4. Serve alone or over a bed of greens.
  • I usually use yogurt in place of sour cream.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

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Southwestern Chicken Pasta

I wrote this recipe out from a magazine, but unfortunately, I did not make note of the magazine name. I love this creamy, spicy sauce with pasta.

Servings: 4

1 cup salsa
1/2 cup sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 lb pasta, cooked & drained

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture, chicken mixture & pasta.
  • I usually use yogurt in place of sour cream.
  • I like to use farfalle (bow-tie) pasta for this recipe, but you can use any short pasta.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Spicy Swiss Chard Chips

adapted from Family Spice

I halved the salt and doubled the garlic & chili powder.

Swiss chard leaves
extra-virgin olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder (not ground chile)

  1. Preheat oven to 275ºF.
  2. Remove chard stems and cut leaves into 2″ x 2″ pieces.
  3. Place a cooling rack into a baking sheet.  Place cut leaves in one layer on the rack.
  4. Spray with oil.
  5. Combine salt, garlic & chile powder. Sprinkle over chard.
  6. Bake for 15 minutes, then turn leaves over and bake until crisp, up to an additional 20 minutes, depending on the size & thickness of the chard pieces.
  7. Let chard chips cool and serve.
  • Using the cooling rack will let the heat go all around the chips, cooking them faster and more evenly.
  • You can substitute kale for the chard.
  • Do not store in sealed container (if you have any left) – they will get soft. If this happens you can crisp them in the oven for about 5 minutes.

Strawberry Kale Lemonade

adapted from MantraW

1 frozen banana (optional)
2 cups kale (or any greens of choice)
8 fresh or frozen strawberries
juice of 1 lemon
1 lemon, peeled
1/2 cup water
5 ice cubes
Sweetener to taste

  1. Combine all ingredients except sweetener and blend until smooth.
  2. Sweeten to taste.
  • I prefer honey or sugar to sweeten, but you can use any sweetener.

Portuguese Fish Supper

adapted from Rachael Ray

1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped

  1. Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
  2. Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 to 2 minutes.
  4. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  5. Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
  6. Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
  7. Season the fish with Old Bay seasoning and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.
  8. Ladle into shallow bowls garnished with parsley.
  9. Serve with crusty bread for mopping.
  • Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard or spinach for the kale. 
  • You can substitute any other seafood for the fish – shrimp, scallops, or ???

Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

  1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
  2. Toss broccoli slaw, onions, basil, and mint.
  3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
  4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.

White Bean and Kale Soup

adapted from The Curvy Carrot

1-2 teaspoons extra virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups chicken broth
5-6 red potatoes, chopped (leave the skins on)
2 15-oz cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/2 lb spicy Italian sausage, browned (optional)
Salt and pepper, to taste

  1. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  2. In a sauté pan over medium heat, heat the olive oil.
  3. Add the celery, carrots, onion and kale stems, and cook, until the onions are softened, about 4-5 minutes or so.
  4. Add the garlic and cook, stirring constantly, for another minute or so.  Remove from heat and set aside.
  5. Meanwhile, in a large saucepan over medium-high heat, bring the water and the broth to a boil.
  6. Add the cooked vegetables and the potatoes to the boiling mixture.  Reduce the heat to medium-low and let simmer for about 20-30 minutes, or until the potatoes are cooked through.
  7. Add the beans, kale leaves, (and sausage if desired) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.
  8. Season with salt and pepper to taste.
  • I left out the cream listed in the original recipe.
  • I used chicken broth instead of the vegetable broth in the original recipe, because that was what I had on hand – if you want it to be vegetarian, go with the vegetable broth.
  • The first time I made this, I added 1/2 lb spicy Italian sausage & left out the potatoes (I didn’t have any). The second time I left out the sausage and I thought it was still excellent, but my husband prefers it with the meat.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard or spinach for the kale.
  • You can substitute white / great northern beans for the cannellini beans.

Multi-Grain Biscuits

1 1/2 cups Multi-Grain Baking Mix
6 Tbsp water

Directions

  1. Preheat the oven to 450ºF.
  2. Place baking mix into a bowl. Quickly stir in just enough water to moisten; don’t overstir.
  3. Drop dough on ungreased baking pan, flattening slightly or pat out 1/2-3/4″ thick on a floured board and cut it into rounds or wedges.
  4. Bake for 10 minutes or until golden brown.

(Makes six 3″ biscuits)


Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Split Pea Soup

from my daughter, Marissa Davis Hefner

2 cups dried split green peas, rinsed
2 cups chopped carrots (not necessary to peel them)
2 cups chopped celery (don’t forget the leaves)
1 head cauliflower, chopped

  1. Add all ingredients in a large pot, pour over enough water or broth to cover by 1″. Bring to a boil, then cover and reduce to a simmer.
  2. Cook until peas are tender, about an hour. As long as you cook on low with a lid, it is difficult to overcook this.
  3. When peas are tender, the soup will be a bit chunky – you can blend with an immersion blender or regular blender to a consistency of your liking.
  4. Season to taste with salt, pepper and garlic powder – or any other seasoning you like.
  5. Serve with shredded cheese, sliced green onions, chopped ham or bacon… it’s very versatile.
  • You can substitute 16 oz frozen cauliflower.
  • You can also pour everything in a slow cooker and cook on low for 6-8 hours.
  • I like to add a bay leaf, dried thyme (1+ tsp), and a pinch of cayenne while cooking – these are the seasonings used at Pea Soup Andersen’s.
  • I don’t usually salt & pepper while cooking – some folks don’t want salt & my daughter Alycia does not like pepper.  I like smoked salt & fresh-ground pepper on mine.
  • If the soup is too thick, add water or broth.