Curried Chicken Appetizer Bites

How To Make Curried Chicken Appetizer Bites

1 Cup finely chopped cooked chicken
½ Cup finely chopped red apples
¼ Cup raisins
1 Stalk celery, finely chopped
1 Green onion, thinly sliced
⅓ cup MIRACLE WHIP® Dressing
1 -½ Tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Combine first 7 ingredients.
Spoon onto endive leaves.
Top with sour cream.
Curried Chicken Pita Bites:
Prepare as directed, substituting 16 mini pitas, cut in half, for the endive leaves and filling each pita with 1 Tbsp. chicken mixture. Top with sour cream.
Make Ahead:
Prepare recipe as directed, but do not top with sour cream. Arrange in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.
Serve with your favorite NABISCO Crackers instead of the endive leaves.

Egg Salad Sandwich Recipe for Your Flat-Belly Diet

Make your egg salad sandwiches flat-belly friendly by replacing the mayonnaise with Greek yogurt. In this egg salad recipe for a flat-belly diet, gets the classic seasonings of dill, celery, and green onion — but a little lemon juice adds a some unexpected tang. Try serving egg salad over a bowl of lettuce greens. This sandwich pairs well with fresh berries as a side.

6 eggs
1/3 cup Greek yogurt
1/2 teaspoon lemon juice
Pinch of pepper
1/4 cup green onion, thinly sliced
1 celery stalk, thinly sliced
1 tablespoon fresh dill, chopped
8 large lettuce leaves
8 slices whole-wheat bread

In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.
Continue boiling for 5 minutes.
Turn off the heat and cover, allowing the eggs to rest for 5 minutes.
Pour off the water, and cover the eggs with ice for 5 minutes.
Peel the eggs and place them in a medium bowl.
Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.
Mix in the lemon juice and pepper to taste.
Stir in the onion, celery, and dill until incorporated.
Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.

Per serving: Calories 262 (From Fat 85); Fat 9g (Saturated 3g); Cholesterol 317mg; Sodium 388mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 19g.

Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette

Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette

Black Bean Quinoa Bowl
2 teaspoons non-gmo canola oil
¼ cup diced red onion
1 cup quinoa
¼ teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
¼ red onion, cut into thin slices
½ red bell pepper, cut into thin slices
½ yellow bell pepper, cut into thin slices
Cilantro, for garnish
Cilantro Lime Vinaigrette, recipe follows
Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips
Cilantro Lime Vinaigrette
½ cup cilantro
2 tablespoons plus 1 teaspoon honey (or agave, for vegan option)
1 teaspoon apple cider vinegar
1 lime, juiced (about 1½ tbsp) and zested
2 tablespoons non-gmo canola oil
¼ teaspoon salt (or more to taste)

Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.
Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.
To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.
Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.

The Best Stromboli Recipe

The Best Stromboli Recipe


1 tsp active dry yeast
1 Tbsp sugar
¾ cup warm water
1 tsp salt
½ Tbsp olive oil
3 cups all-purpose flour

⅓ lb. salami
6 slices provolone cheese
½ cup banana pepper slices
2 Tbsp olive oil
1 tsp Italian seasoning blend

  • Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.
  • Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.
  • Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.
  • Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.
  • Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each.