Recipes:

Brenda's Brisket

Brenda's Cheeseburger Soup

Brenda's Cornbread Dressing

Brenda's Sugar & Spice Nuts

Brenda's Turtles

Breakfast muffins

Broccoli Salad w/ Dried Cherries

Chicken Quesadillas (Bill Phillips)

Chicken Salad (oxygen magazine)

Tasty Beans & Rice

Thin Crust Chicken Pizza

Tuna Bean Salad

Chicken Salad (Oxygen Magazine)

Ingredients

2 tsp Dijon mustard
1 tsp balsamic vinegar
1 garlic clove, minced
1 tbsp extra virgin olive oil
2 cooked, boneless, skinless, chicken breast, chopped
1 stalk of celery, chopped
1/3 cup roasted red bell peppers
¼ cup each cashews and raisins
2 small whole wheat pitas

Directions

1. To make the dressing, whisk together mustard, vinegar, and garlic in a small bowl. Whisk constantly, slowly adding olive oil.
2. In a larger bowl combine chicken, celery, red peppers, cashews and raisins. Mix in the dressing.
3. Cut whole wheat pitas in half and fill with chicken salad. Serve.

*this makes 2 servings

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