Chicken Pasta Salad

Chicken Pasta Salad
  • 13 oz. spiral pasta, cooked
  • 1 C thinly sliced carrots
  • 1 C diced bell peppers – your choice of color
  • 1 C broccoli florets, cut into bite-sized pieces
  • 3 green onions, chopped
  • 16 oz. boneless chicken breast
  • 1 T olive oil
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 4 oz. ranch salad dressing
  • 8 oz. Italian salad dressing
  • 1/2 t salt

Cut chicken breast into small, bite-sized pieces.  Saute in olive oil until fully cooked.  Drain excess liquid and season with garlic powder and pepper.  In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken.  Add ranch and Italian salad dressings and stir to coat.  Add salt to taste.  Chill until ready to serve.

This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.


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Chicken and Peppers with Creamy Pesto

  • 2 T lemon rind
  • 2 T lemon juice
  • 2 T minced garlic
  • 2 T olive oil
  • 1 1/2 t salt
  • 3/4 t pepper
  • 3 pounds chicken tenders

Combine all sauce ingredients and marinate chicken.

  • 3 bell peppers, your choice of color, cut into 1″ pieces
  • 2 sweet onions, cut into wedges

Place the  vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.

  • 1/2 C organic Greek yogurt
  • 1/2 C sour cream
  • 1/4 C pesto

Combine the above.  Serve sauce with the chicken and vegetables over brown rice.


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Chinese Almond Cookies

  • 3 C flour
  • 1 C sugar or honey granules
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C butter
  • 1 slightly beaten egg
  • 1 t almond extract

Sift flour, sugar, soda, and salt together in bowl.  Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.  Shape dough into 1 inch balls and place 2 inches apart on ungreased baking stone. Bake at 325 degrees 15 to 18 minutes.  Cool on rack.  Makes 4 1/2 dozen cookies.

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Apple Oatmeal Cookies

  • 1 C apple, peeled and finely diced
  • 1/4 C golden raisins
  • 1/4 C chopped pecans
  • 1/3 C sugar or honey granules
  • 1 C butter
  • 3/4 C brown sugar or sucanat
  • 2 eggs
  • 2 C flour
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 C milk
  • 2 C quick cooking rolled oats

In saucepan combine fruits, nuts, light sugar, and 2 T water.  Cook and stir till thick and apple is tender, about 10 minutes.  Cream butter and brown sugar till fluffy.  Beat in eggs.  Mix together dry ingredients; add alternately with milk to creamed mixture.  Stir in oats.  Reserve 3/4 C dough. Drop remainder from teaspoon onto baking stone; make depression in centers; top with apple filling and dab of reserved dough.  Bake at 370 degrees for 12 minutes.  Makes 36

Better Homes and Gardens New Cook Book

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Mashed Turnips and Potatoes with Horseradish

  • 2 1/2 pounds gold potatoes, peeled and cut into 1/2 inch slices
  • 3 pounds turnips, peeled and cut into 1 inch slices
  • 8 T butter
  • 2 T horseradish, or more to taste
  • 4 t sugar or honey granules
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 C chopped fresh chives

Bring salted water in a large pot to boil and add potatoes making sure they are covered by 2 inches of water.  Cook uncovered at a slow boil until very tender and easily penetrated with a knife, about 20 or 30 minutes.  Drain and place in a bowl.  Boil turnips in a separate pot, again covering with 2 inches of salted water until very tender, 10 to 20 minutes.  Drain turnips in colander and immediately add to warm potatoes.  Mash the potatoes and turnips together with the butter and horseradish.  Season with sugar, salt, and pepper and stir in chopped chives.

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Honey Oat Quick Bread

  • 1 C plus 2 T rolled oats, divided
  • 2 1/3 C  flour
  • 2 1/4 t baking powder
  • 1/4 t baking soda
  • 1 1/4 t salt
  • 8 oz. (scant 1 C) plain yogurt (we used vanilla)
  • 1 large egg
  • 1/4 C olive oil
  • 1/4 C honey
  • 3/4 C milk

Generously coat a loaf pan with oil.  Sprinkle 1 T oats in the pan.  Tip the pan back and forth to coat the bottom with oats.  Position rack in middle of oven; preheat to 375 degrees.  Mix flour, baking powder, baking soda, and salt in a bowl.  Using a fork, beat the remaining 1 C oats, yogurt, egg, oil, and honey in a large bowl until well blended.  Stir in milk.  Gently stir the flour mixture into the yogurt mixture just until thoroughly incorporated but not over mixed.  Immediately scrape the batter into the pan, spreading evenly to the edges.  Sprinkle the remaining 1 T oats over the top.  Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 55 minutes.  It is normal for the top to crack.  Let stand in the pan on a wire rack for 15 minutes.  Run a table knife around the loaf to loosen it and turn it out onto the rack.  Let cool until barely warm, about 45 minutes.


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Chicken Breasts with Cucumber Salsa for Four

  • 4 boneless, skinless chicken breast halves
  • 3/4 t salt, divided
  • 1/4 t chili powder
  • 1 1/4 C cucumber, peeled and chopped
  • 1 C grape tomatoes, halved
  • chopped onion (of your choice and amount)
  • 1/2 C avocado, peeled and chopped
  • 2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • 1/2 jalapeño pepper, seeded and finely chopped

Combine 1/4 t salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.  Heat a pan over medium-high heat.  Add olive oil to coat bottom.  Sprinkle 1/2 t salt and 1/4 t chili powder evenly over chicken; add chicken to pan.  Cook for 6 minutes on each side or until done, and remove from heat.  Serve with the salsa and brown rice.

slightly adapted from

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Southwest Chicken Salad

Dressing Ingredients:

  • 6 T olive oil
  • 6 T balsamic vinegar
  • 3 cloves garlic, crushed
  • 1/2 t salt
  • pinch of pepper

Salad and Toppings:

  • 10 C lettuce of your choice, freshly washed and torn
  • 1 bell pepper of your choice, chopped
  • 2 C cooked or grilled chicken, cubed
  • 2 (15 oz.) cans black beans, drained and rinsed
  • sliced green onions
  • 2 avocados, peeled and diced
  • a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from

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Citrus-Kissed Honey Buttons

  • 2 C flour
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 1/4 t salt
  • 1/2 C sugar or honey granules
  • 4 T butter, softened
  • 1 large egg
  • 1 T honey
  • 1 T grated lemon zest (need 1 lemon)
  • 1 T grated orange zest
  • 1 t lemon extract

Whisk flour, baking soda, cream of tartar, and salt in a small bowl.  Beat sugar and butter in a mixing bowl on medium-high speed until light and fluffy.  Add egg, honey, lemon zest, orange zest, and lemon extract, and beat until blended.   Gradually add the flour mixture, beating on low speed just until combined.  Cover and refrigerate the dough for 30 minutes or overnight.  Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.  Place 2 inches apart on a baking stone (or parchment covered baking sheet).  Bake at 375 degrees one batch at a time until puffed and beginning to crack (8 minutes).  Cool on the stone for 2 minutes, then transfer to a wire rack to cool completely.


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Ginger Crinkle Cookies

  • 2 sticks butter
  • 1 C sugar or honey granules
  • 1 large egg
  • 1/4 C molasses
  • 4 C  flour
  • 2 t baking soda
  • 1 1/4 t ground cinnamon
  • 1 1/4 t ground ginger
  • 1/4 t salt

Mix butter and sugar in a large bowl until combined.  Beat in egg until combined.  Stir in molasses.  Stir in flour, baking soda, cinnamon, ginger, and salt.  Roll the dough into 1 inch balls and place 2 inches apart on a baking stone.  Do not flatten.  Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes at 350 degrees.  Transfer to a wire rack to cool. Makes about 4 dozen cookies.


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