Chicken Salad

4 cups cubed cooked chicken (can be ground or shredded)
1 cup chopped celery (optional)
1 cup halved seedless green grapes
1 pkg slivered almonds, toasted
1 tsp salt
3/4 cup mayonnaise
1/4 tsp pepper
1/4 cup sour cream

Combine cubed cooked chicken, celery, green grapes& almonds in a large mixing bowl. Sprinkle salt & pepper. Add mayonnaise & sour cream; mix well. Chill before serving.

Oatmeal: 1 Ingredient, 3 Meals

Apple Cinnamon Frittata

Ingredients
4 egg whites (from carton)
2 cups rolled oats
2-3 tbsp diced dried apples
1 tsp cinnamon
2 tbsp unsweetened, natural applesauce (for garnish)

Directions
Spray a shallow microwave-safe bowl with canola oil for 1 second. Pour egg whites into the bowl.
Stir in oats, dried apples and cinnamon. Cover with plastic wrap, venting one side, and microwave on high for 3 to 4 minutes until egg whites are warm. (Alternatively, this can be cooked on the stovetop in a skillet like a pancake.) Top with applesauce and serve.

Dilled Salmon Cakes

Ingredients
Sauce:
1/2 cup plain non-fat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed

Salmon cakes:
1 can pink salmon, drained, skin and bones removed
3/4 cup oats (quick or old fashioned, uncooked)
1/3 cup skim milk
1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
2 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
1/4 tsp salt (optional)

Directions
In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes. In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties. Lightly spray large nonstick skillet with cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

Spicy Oat-Crusted Chicken with Salsa

Ingredients
Citrus Salsa:
3/4 cup prepared salsa
3/4 cup coarsely-chopped orange sections

Chicken:
2 tbsp canola oil
1 tbsp margarine, melted
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt
1-1/2 cups quick oats, uncooked
1 egg, lightly beaten
1 tbsp water
4 boned and skinned chicken breast halves (about 5 to 6 oz. each)
Chopped cilantro (optional)

Directions
In a small bowl, combine salsa and orange sections. Refrigerate covered until serving time. Heat oven to 375°F. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder,cumin and salt. Add oats, stirring until evenly moistened. In second flat shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with salsa. Garnish with chopped cilantro, if desired.

Alzheimer's-Fighting Recipes

Hot Wild Salmon

Ingredients
2 servings: 384 calories per serving
2 wild salmon fillets with skin (about 4 oz. each) or salmon steaks (preferably line-caught)
2 tbsp finely chopped fresh ginger
1 tbsp wasabi paste
¼ tsp turmeric

Directions

Prepare grill or preheat broiler.
Brush skinless side of salmon with combined ginger, wasabi paste and turmeric.
Grill or broil 4 to 6 inches from heat source for 10 to 12 minutes without turning,
or until salmon is opaque in center.

Spinach-Walnut-Citrus Salad

Ingredients

Dressing:

1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
Dash of cayenne pepper
Salt and freshly ground black pepper (optional)

Salad:
1 large bunch spinach, washed and trimmed
¼ cup walnut halves, raw or pan-roasted
½ orange, cut into segments
½ grapefruit, cut into segments
2 green onions, chopped
Directions
Combine oil, vinegar, honey and cayenne pepper; mix well.
Season to taste with salt and pepper if desired. Toss spinach with dressing and walnuts.
Arrange orange and grapefruit sections on top and garnish with green onions.

Meal-Size Salad

Ingredients

Salad:
6 chopped walnuts
Chopped veggies (your choice)
Chopped mixed greens
4 oz. of salmon

Dressing:
2 parts balsamic vinegar
1 part olive oil

Mix. Toss. Serve.

Corned Beef and Cabbage

Corned Beef and Cabbage

Rated: Submitted By: Laria Tabul Prep Time: 10 Minutes Cook Time: 2 Hours 25 Minutes Ready In: 2 Hours 35 Minutes Servings: 5

"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."

Ingredients:

3 pounds corned beef brisket with spice packet 10 small red potatoes

5 carrots, peeled and julienned 1 large head cabbage, cut into small wedges

Directions:

1.	Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.	Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.	Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.