Paula Deen’s Chicken Salad on Croissants

2 tbsps fresh lemon juice 1/2 cup mayonnaise 1 tsp salt 1 tsp pepper 31/2 cups chicken (finely diced cooked)

1 cup celery (finely diced) 1/3 cup slivered almonds 12 slider rolls or croissants

1.     In a small bowl, combine the lemon juice, mayonnaise and salt.

2.    Toss with the chicken, celery, and almonds in a medium bowl.

3.    Serve on mini slider rolls.

Seven Layer Salad

Ingredients:

• 1 large head iceberg lettuce ~ rinsed, dried, chopped
• 1 red onion, chopped
• 1 (10 oz.) pkg. frozen peas, thawed
• 10 oz. shredded cheddar cheese
• 1 cup chopped cauliflower
• 1 1/2 bags Oscar Mayer bacon pieces (or bits)
• 1 1/4 cups mayonnaise
• 2 tablespoons granulated sugar
• 2/3 cup grated parmesan cheese

Directions:

1. Layer the first six ingredients in a large flat bowl. (I usually put it in a clear trifle bowl for a pretty display.) Layer in this order ~ lettuce, onion, peas, cheddar cheese, cauliflower & bacon.
2. Whisk together mayonnaise, sugar and parmesan cheese and drizzle over salad.
3. Refrigerate until chilled.

Beth's Baby Shower Menu

Chicken Salad on Croissants

Teriyaki Chicken Salad on Croissants

Tuna Salad on Rolls

Egg Salad on Rolls

BLT Pasta Salad

Spinach/Strawberry/Almond Salad

Broccoli Salad

Seven Layer Salad

Strawberry Jello Salad

Blueberry Jello Salad

Bowl of Fresh Fruits

Milk & Cookie Bar

Strawberry Cheesecake Shooters

Pink Lemonade

Strawberry Crush

Bottle Waters

Coffee

Teriyaki Chicken Salad Sandwich

I had a baby shower for my daughter last Saturday. We enjoyed a variety of salads and salad sandwiches...one of which is this Teriyaki Chicken Salad Sandwich. It was a big hit with many of the women, so I thought I would share it with my readers. This recipe can be made a day ahead, refrigerate, and the next day add the fruit and nuts just before serving. Enjoy!

Ingredients:

• 2 boneless chicken breasts or 5-6 chicken breast tenderloins
• Kikkoman Teriyaki Baste and Glaze
• 2 stalks celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1/4 cup sliced almonds, toasted (I use "Almond Accents ~ Original Oven Roasted" found in produce department.)
• 1 small can pineapple tidbits
• 1 small can mandarin oranges
• 1/3 - 1/2 cup light mayonnaise
• salt & pepper to taste
• croissants

Directions:

1. Marinate chicken for at least 4 hours.
2. Grill chicken. (Sometimes I cheat and sear the chicken in a frying pan on top of the stove. ☺)
3. Combine celery and green onions in mixing bowl while chicken is cooking.
4. When chicken is done, allow it to cool 10 minutes before cutting it into bitesize pieces.
5. Toss chicken with celery & onions.
6. Add mayonnaise to chicken, celery & onions. Start with 1/3 cup and continue adding to your likeness. Mix thoroughly.
7. Add 2-3 tablespoons teriyaki baste and glaze to taste.
8. Refrigerate for several hours.
9. Right before serving on croissants, add almonds, drained pineapple tidbits and drained oranges, as well as salt and pepper to taste.

Strawberry Jello Salad

Ingredients for jello:

• 1 large box strawberry jello
• 3 large bananas, diced
• 1 pint frozen strawberries (with juice)
• 1 cup hot water
• 1 cup cold water
• 1 small can crushed pineapple with juice

Directions for jello: Mix jello and hot water until dissolved, and then add everything else.

Ingredients for middle layer:

• 12 oz. tub of Cool Whip
• 1/2 cup powdered sugar
• 8 oz. cream cheese

Directions for middle layer: Beat Cool Whip, sugar and cream cheese until well blended.

LAYERS:

1. Strawberry Jello
2. Cool Whip mixture
3. Strawberry Jello

Breakfast Sandwiches

Papa Dukes and I have been trying to eat healthier these days. I make multiple breakfast sandwiches at once on Sunday. This is awesome because each workday morning we get one from the fridge, microwave it and eat it before leaving for work. (Well, I do. Papa Dukes microwaves and eats his sandwich at work.) This healthy sandwich also boosts our metabolism and gets our day started off just right. ☺

To make 12 sandwiches...

Ingredients:

• 12 whole wheat English muffins or sandwich thins
• 15 large eggs (or 24 if you plan on using only the egg whites...want to stay away from that cholesterol!)
• Birdseye Pepper Stir-Fry (in frozen vegetables aisle)
• low fat/low salt cheese of your choice (We usually use American.)

Directions:

1. Preheat oven to 350 degrees.
2. Spray muffin top pans.
3. Thaw a half bag of pepper stir-fry. (I usually thaw mine in the microwave.)
4. Use mixer to whisk this many eggs.
5. Add pepper stir-fry to eggs.
6. Pour egg & stir-fry mixture into muffin top pans.
7. Bake for 10-15 minutes. (until eggs are done)
8. It's easy to toast the English muffins or sandwich thins while the eggs are baking. Just put them in the oven with the eggs. (10 minutes for muffins/7-8 minutes for sandwich thins)
9. After eggs and bread have cooled, put together the sandwiches.
1. bottom of sandwich
2. egg
3. cheese
4. top of sandwich
5. wrap and refridgerate
6. microwave when ready to eat

Fresh Broccoli Salad

In my opinion, this is a 5-star salad! The recipe is requested every time I bring it to a get-together. This recipe is for 8  servings, and it can easily be doubled or tripled. I hope you enjoy it as much as I.

Ingredients:

• 2 heads fresh broccoli
• 1 red onion (sometimes I reduce it to 2/3 red onion)
• 2.8 oz. bag Oscar Mayer Real Bacon Recipe Pieces
• 3/4 c. raisins
• 3/4 c. sliced almonds
• 1 c. mayonnaise
• 1/2 c. white sugar
• 2 TBSP white wine vinegar

Directions:

1. Cut broccoli into bite-size pieces.
2. Cut onion into thin bite-size pieces and add to broccoli pieces.
3. Combine bacon, raisins, almonds and mix well.
4. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.
5. Mix everything together and chill. (It can actually be made the day before it is to be served. This allows the ingredients times to season together.)