Importing from old journal, originally made on 9/7/2006.
I made this salad from cooking light. It was really good!
Chipotle Chicken Taco Salad
The creamy dressing mellows the heat from the chiles. Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. Total time: 34 minutes.
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Yield: 4 servings (serving size: 2 1/2 cups)
CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g
Cooking Light, AUGUST 2006
I also made a batch of scones from a recipe I found on a blog I read.
Saturday Morning Scones
Adapted from Baking with Julia, written by Dorie Greenspan
Makes 6-8 large triangular scones
3 cups AP flour
1/3 cup sugar
2½ tsps. baking powder
½ tsp baking soda
¾ tsp salt
6 ozs. cold butter, cut into small pieces
½ cup Nestle Coco Evap milk + ½ cup whole milk mixed with 1 T vinegar or
1 cup buttermilk
Preheat oven to 425°F. Line a baking sheet with parchment paper.
They were very good but way too plain. I don’t think I will make plain scones again.
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