Summer Chicken Salad


I LOVE SUMMER! I love everything about it! One of my favorite things to do in the summer is to take a picnic lunch to the lake and spend the afternoon there. Usually when I go it’s on a whim and I like to pack fast and get there, so this recipe is one of my favorites to take to the lake. Its super easy to make, it’s healthy, delicious, and it makes your simple picnic seem a bit more special compared to throwing in a couple of peanut butter sandwiches in your basket. Oh DON’T forget the wine you cannotย  forget the wine! They wont let you in the park without it ๐Ÿ˜‰ ย  I kid.

Pink is singing Please Don’t Leave Me as I sip on my Hibiki and slowly puff on a Vato. It’s about 8:30 in the evening and I am sitting on my back patio smiling to myself as I enjoy some of the little pleasures in life. Now so you can enjoy some of the little pleasures in your life, I will tell you….


What You Will Need:

1 Roasted Chicken, skin removed chop the meat

5 Stalks Celery, chopped

1 Small Yellow Onion, chopped

1 Small Zucchini, chopped (I love adding zucchini to this dish. It doesn’t take away from the flavor and it adds some nutritional bulk to your meal.)

2 Cups Cherries, pits removed, chopped

1/2 Cup Raw Cashews, smashed

1/4 Cup Light Mayo (Please don’t use a lot, it’s not necessary and it takes away from the beautiful flavors of the ingredients. I use just enough to create a bind.)

1 Tbsp Dried Thyme

Salt and Pepper to taste

Now that you have what you will need, turn up your music, pour yourself a yummy drink, shake it a bit and

Prep your Mis en Place ๐Ÿ™‚ Love it!


In a mixing bowl, combine the chopped onion, zucchini, and celery.


Place your cashews in a ziplock bag and smash them up with a mallet. (Buy your cashews in bulk they are fresher and cheaper!!)


Like this..


Add the cashews to the zucchini dish.


Sprinkle with thyme, salt, and pepper. Remember to add the salt in slowly and taste along the way. You can always add you cannot subtract.


Mix in the roasted chicken, and fresh cherries. (Look at that beautiful yummy healthy color!!!)


Cover your bowl with a lid and shake it (like you do your hips when a great jam comes on.)


Fold in your Mayo and enjoy the heck out of your salad!

Makes 8 Servings:

149 cals, 6 G fat, 13 G carb, 3 G fiber, 14 G pro, 7 G sugar

Extra: When I don’t roast my own chicken, I usually buy 3 at a time and peel them all at once and freeze the meat in single serving bags. It’s a great rainy day chore to do that will make your cooking life so much easier. If I roast my own chickens I do more than one at a time as well.

Cheers to Another Waistline Friendly Meal!




Sweet Potato with Cumin Spiced Chili



Where I live in the land of OZ, it has been cold and rainy. All I want to do is fill my belly up with warm comfort food while still celebrating the seasonal ingredients. Cherries are in season and I was trying to find a way to incorporate those lovely creatures into a tummy warming dish and I think I have. I am so Pleased! ๐Ÿ™‚ I think you will be too!

I love this song….”Was it the simple things that made me so crazy about you?… Was it your joy or your passion? It’s not all up to me… I love you and I need you so I’m….. Sending you forget me nots…” Patrice Rushen singing Forget Me Nots is hot!! 2 Min and 55 seconds into the song is when I really drop down! I love listening to music while I cook. I think it’s the only time that I ever feel like everything is right. I’m not good at expressing emotion so I only hope that how I feel comes out to you through my food. Oh add in a glass of this…..


and I’m really good ๐Ÿ˜‰ So dance with me a little and I will tell you..

What You Will Need:

4 Sweet Potatoes, scrubbed and baked

2 Pks of 99% lean Ground White Turkey Breast

1 28 Ounce can of Crushed Tomatoes

1 Yellow Onion, diced

3 Cloves of Garlic, minced

2 Cups Cherries, pitted and cut in half

1 1/2 Cups Green Olives, sliced

1/4 Cup Capers

1/2 Cup Fresh Cilantro, chopped

1/4 Cup Sherry

1 Tbsp Olive Oil

2 Tbsp Ground Cumin

1 Tbsp Ground Cinnamon

Salt to taste (not to much, the olives and capers will act as your salt.)

Turn up your music, take a deep breath, and let everything goNow Prep your Mis en Place.


First thing, pre heat your oven to 400. Scrub your potatoes, punch a few holes in them with a fork and bake them for 1 hour.

In a pot on the stove set to medium high heat, add in the olive oil, garlic, onion, cumin, and cinnamon.


Stir well and allow the onions to start to sweat. The smell is fantastic! I love the smell of toasted cumin I want to put some behind my ear lol.


Once the onions begin to soften (about 5 minutes) add in the ground turkey and begin to crumble and cook through.


Next add in your crushed tomatoes and stir.


Set the temp to medium and allow it to simmer for 5 minutes.


Add in those beautiful cherries, green olives, and sherry. Get up and close to your pot and inhale!! Ahhh yes…


Cook for 5 more minutes then add in your fresh cilantro and set to simmer for 10 minutes.


Add in a few more cherries at this point if you like and your capers.

Mix well.

Your potatoes should be done so remove those babies from the oven, cut in half and top with your chili.


Makes 4 servings with extra chili for freezing:

354.2 cals, 2.5 G fat, 50.2 G carb, 8.3 G fiber, 32.7 G pro, 20.1 G sugar

Extra: Look at that fiber and protein content! I know the sugar is higher than normal, but it comes from wonderful nutritious food! This dish is so colorful and each ingredient and color does something wonderful to your body!

Cheers to another Waistline Friendly Meal!!