Long time no post! Summer school has me very busy. I'm thankful that it is only three more weeks! I also haven't been cooking much food because I've been pretty sick. I have been cooking a baby, though! We are thrilled to be expecting baby #4, and our babies like to make their mama sick for the first 20-22 weeks. I'm only in week six, so I have a long road ahead of me. I'll post as often as I can. Thankfully I have some things that I have made but not posted about yet. I'll use those for as long as I can.
This chicken salad recipe was given to me by my friend Kathy Draper. It makes a ton! I actually ate this for lunch every day for a week, and it seems to get better as it ages. Kathy says that it is less fattening because you use Cool Whip, so that's a plus, huh? Ingredients: 2 large cans cooked chicken grapes (cut in half) almond slivers celery (cut in small pieces) 1 container cool whip (dethawed) salt and pepper to taste I also used garlic powder, but that was for my own tastes.
Directions: Drain the chicken and use a fork to shred it well. Add the cool whip, almonds, celery, and grapes and mix well. I served mine on croissants topped with baby greens. Keep refrigerated.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.