Thursday, August 27, 2009

Sonoma Chicken Salad Courtesy of Author Kathy Balland

Kathy Balland is the author of the award-winning book: Lose the Diet – Transform your body by connection with your soul. For a FREE half hour guided meditation audio to help you relax and reconnect, sign up at: The book trailer is at: Follow Kathy on Twitter at:

This is one of my favorite summer recipes. Besides the dressing, there are only four ingredients! It’s simple, cool and delicious. The nutty flavor from the toasted pecans, the texture of the crunchy celery and the sweet flavor from the grapes make a great combination. The simple dressing mixed in with the chicken tops it all off. You can even buy already cooked chicken, including cooked sliced chicken, which makes it even easier.

As I say in my book Lose the Diet the only other thing you need to add is intention. Simply add a dash of love to your food. After all: If you love your food, your food will love you!
Sonoma Chicken Salad (from Whole Foods)


1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

2 pounds boneless, skinless chicken breasts (or cooked chicken)
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Toast the pecans by putting them in a pan on medium heat, and stirring for a few minutes until they become toasted, but not burned. Place the pecans in the refrigerator to cool.
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing. Enjoy!

Wednesday, August 19, 2009

Breakfast Sausage Pizza


12 ozs. pork sausage links
10 ozs. can refrigerated pizza crust dough
2 cups frozen hash brown potatoes with onions and peppers, partially thawed
1/4 cup chopped green bell pepper
4 eggs
1/4 cup milk
1 tsp. Italian seasoning
1/2 tsp. each salt and pepper
1 cup shredded cheddar cheese


Heat oven to 425 degrees. Cook sausage according to package directions; drain. Press crust into lightly greased 14-inch pizza pan, forming a 1/2 inch rim. Bake 5 minutes. Arrange potatoes, sausage, and green pepper over crust. Whisk together eggs, milk, Italian seasoning, salt and pepper. Pour over pizza.

Sprinkle top with cheese. Bake at 425 degrees for 11 to 13 minutes or until golden brown and eggs are set.

Makes 6 servings

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Noodles Romanoff


8 ozs. extra wide egg noodles, uncooked
1 1/2 cups creamed cottage cheese
1 1/2 cups sour cream
1/4 cup minced onion
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 cup grated cheddar cheese
dash Tabasco sauce


Cook pasta according to package directions; drain. Combine cottage cheese, sour cream, onion, garlic, Worcestershire sauce, salt, and tabasco sauce. Gently combine noodles with the cottage cheese mixture. Pour into 2 1/2 quart casserole. Top with grated cheese. Bake, uncovered in a 350 degree oven for 20 minutes, uncover and bake an additional 15 minutes.

4-6 servings

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