Monday, August 23, 2010

Poppy Seed Salad

Spinach or Romaine lettuce
Mandarin oranges
Apples – chopped
Poppy seed salad dressing

Sunday, August 22, 2010

Pico De Gallo- Proceed with Caution Blog

5 plum tomatoes, diced
1 12-oz can of pickled jalapenos, diced (seed them if you don't want it too spicy)
1 to 1.5 cups fresh cilantro, chopped
1/2 of a large red onion, diced fine
1 to 2 avocados
juice of 4 limes
Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes. Serve with tortilla chips.

Friday, August 20, 2010

Lemon Raspberry Bars


1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour
1/8 teaspoon salt

Cream together the butter and powdered sugar on medium speed. Turn the mixer to low and add in the flour and salt. Mix until combined and smooth. Press the crust dough into the 8x8 cake pan. Make sure the crust is evenly spread out. Bake for 10 minutes at 350 degrees and remove from oven.


2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Yield: 16 bars

Sesame Orange Cold Chicken Salad


3 chicken breasts, cooked and diced
1 c. onion, diced and sautéed
1 c. celery, diced and sautéed
¾ c. cucumber, diced
Zest of 2 oranges
½ c. toasted walnuts, coarsely chopped

1 tsp. sesame oil
1 tsp. soy sauce
1 tbsp. apple cider vinegar
Juice from 1 orange

¼ tsp. ground mustard
½ tsp. ground fennel seed
Pinch of cumin
Pinch of cayenne pepper
½ tsp. sugar
¼ tsp. ground clove
½ tsp. ground black pepper
½ tsp. kosher salt


Mix the chicken, onion, celery, cucumber, orange zest, and walnuts. Mix the sauce ingredients together. Add the seasoning to the sauce. Pour sauce over the chicken mixture and toss to coat. Excellent with wheat pita or in a wrap.