Easy Chicken Salad

Matthew was the inspiration for this one! He made a delicious chicken salad for Sunday dinner one day and I was in love. It was such a hit he wouldn't even let me take any left overs home. Meany!

Easy Chicken Salad

1 Rotisserie Chicken, cooled, skinned, de-boned and cubed
½ medium onion diced
½-1 Granny Smith apple diced
3-4 celery stocks diced
¼ cup slivered almonds
¾ - 1 cup Mayo
½ cup light sour cream
1-2 tablespoons dried dill (to taste)
Salt and Pepper to taste

Mix all ingredients on a bowl. Chill. Enjoy!

Notes: We have also used grapes instead of apples. I also like to add diced tomatoes once and a while. Chopped olives and dill pickles also make a nice addition.

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Brussel Sprouts with Bacon

Misty and I are part of a food co-op. This week we got a big bunch of brussel sprouts (yuck!) I found this recipe on Allrecipes.com. It was actually pretty good! I exchanged the bacon for turkey bacon and cooked it in a little canola oil before continuing on with the rest of the ingredients. My brussel sprouts may have been a bit larger then usual. It took 25 minutes to cook them until they were soft enough to eat. Brussels Sprouts with Bacon Ingredients 1/2 pound bacon, diced 1 tablespoon extra-virgin olive oil 2 teaspoons butter 1/4 onion, diced 2 cloves garlic, minced salt and black pepper to taste 1/2 cup balsamic vinegar 1 1/2 pounds Brussels sprouts, trimmed and cut in half 2 cups chicken stock Directions 1. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the baco

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Low Carbies

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