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HOW TO MAKE APPLE SALAD

This recipe is so quick and easy that it is doable anytime you have about ten minutes to spare. Simply cube the apples and toss with the lemon juice. Next slice the celery, halve the grapes, and chop the pecans. Then in a large bowl whisk together the mayonnaise and brown sugar. Now add the apples, celery, grapes, pecans, and cranberries. Then stir to coat. Cover and chill for at least 30 minutes prior to serving.

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WHAT APPLES ARE BEST FOR THIS SALAD

I like to use Honeycrisp Apples but any crisp crunchy apple will work well. Pink Lady Apples also known as Cripps Pink, Jazz Apples, Fuji Apples, Braeburn Apples, and even Granny Smith Apples are just some of our favorites. They come out with new delicious apples all the time so feel free to experiment with your favorites.

RECIPE NOTES AND HELPFUL TIPS

Enjoy this salad with your favorite crisp apples. Experiment with new varieties added to your classic good old standbys.
Feel free to substitute your favorite seedless grapes for the seedless red grapes. Just slice them in half. Read here to learn how to quickly cut grapes in half.
Prepare this salad up to 24 hours in advance and store in an airtight container in the refrigerator until serving time.
Substitute chopped walnuts, pistachios, macadamia nuts, pine nuts, or sunflower seeds for the pecans.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad does not freeze well.

Ingredients:

• 4 large Honeycrisp Apples cubed see notes
• 1 lemon juiced
• ⅓ cup mayonnaise
• 1 ½ tablespoons brown sugar
• 2 ribs celery thinly sliced
• 1 cup seedless red grapes halved
• ½ cup chopped pecans
• ½ cup dried cranberries

Instructions:

Toss the cubed apples with the lemon juice.
In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes, pecans, and cranberries. Stir to coat.
Cover and chill for at least 30 minutes prior to serving.
Notes
Enjoy this salad with your favorite crisp apples. Experiment with new varieties added to your classic good old standbys.
Feel free to substitute your favorite seedless grapes for the seedless red grapes. Just slice them in half. Read here to learn how to quickly cut grapes in half.
Prepare this salad up to 24 hours in advance and store in an airtight container in the refrigerator until serving time.
Substitute chopped walnuts, pistachios, macadamia nuts, pine nuts, or sunflower seeds for the pecans.
Store leftovers in an airtight container in the refrigerator for up 3 days.
This salad does not freeze well.

Nutrition:

Calories: 216kcal | Carbohydrates: 20g | Protein: 1g| Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 159mg | Fiber: 2g | Sugar: 16g | Vitamin A: 94IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups whole milk 1 (5 oz.) box instant French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!

Ingredients:

• 2 boxes (14.1 oz each) refrigerated pie crust
• 1 can (21 oz) peach pie filling
• 1 tsp cinnamon
• 2 ½ cups powdered sugar
• ¼ cup milk
• 1 egg white, beaten

Instructions:

1. Preparing the Filling:

• Preheat and Prep: Preheat oven to 425°F. Allow pie crusts to come to room temperature while preparing filling.
• Prepare the Filling: In a shallow bowl, dice peach pie filling into small pieces using a fork and knife. Add cinnamon, mix well, and set aside.

2. Assembling the Pies:

• Cutting and Shaping: Unroll pie crusts and cut 6 circles from each using a 4-inch biscuit cutter. Re-roll scraps if needed for additional circles.
• Filling and Sealing: Place 1 tablespoon of peach filling in the center of each circle. Fold in half and pinch edges completely. Seal by pressing with the tines of a fork and poke once with a fork to vent.

3. Baking and Glazing:

• Egg Wash: Beat egg white until frothy and brush over the tops of each pie.
• Baking: Bake on a parchment-lined baking sheet for about 15 minutes until browned.

4. Glazing and Serving:

• Making the Glaze: While pies bake, whisk powdered sugar and milk until smooth.
• Coating the Pies: Remove baked pies from sheet, dip each warm pie into glaze, and coat completely. Use two forks for flipping and removing carefully.
• Setting and Enjoying: Place pies back on parchment paper and allow the glaze to set for about 5 minutes. Then, indulge in these delightful FRIED APPLE or PEACH PIES!

List of ingredients:

1 can of coconut milk (400 ml)

1 cup of whole milk or any type of milk you prefer.

1/3 cup of sugar

1/4 cup of cornstarch

1 teaspoon of vanilla flavoring

A little bit of salt

Coconut flakes that have been toasted.

Directions:

Combine the following ingredients in a medium saucepan: coconut milk, whole milk, sugar, cornstarch, and a pinch of salt. Whisk until the cornstarch is fully dissolved.

Cook: Put the pot on medium heat and cook while stirring until the mixture thickens and starts boiling. This will require approximately 5 to 8 minutes. Once it begins to boil, keep stirring and cook for 1-2 more minutes.

Add vanilla: Take the saucepan off the heat and mix in the vanilla extract.

Great: Put the pudding into small bowls or a big bowl. Let it cool down, then cover with plastic wrap (make sure the wrap touches the pudding’s surface to avoid a skin from forming) and put it in the fridge for at least 2 hours, or until it’s completely cold.

Serve: Once the pudding is cold, you can serve it with toasted coconut flakes on top if you like.

Introduction: Step into the realm of culinary sophistication with our exquisite Low-Carb Chicken Salad, a harmonious blend of tender chicken, crisp apples, and tart cranberries. Elevate your dining experience with this nutritionally conscious and flavor-packed creation that transcends the ordinary salad. In this culinary journey, we will meticulously explore the intricacies of crafting this masterpiece, providing you with comprehensive instructions, insightful tips, and precise measurements for a delightful and health-conscious salad adventure.

Ingredients:

For the Chicken Salad:

1. 2 cups cooked and shredded skinless, boneless chicken breasts
2. 1 cup diced celery
3. 1 cup diced Granny Smith apples
4. 1/2 cup dried cranberries
5. 1/4 cup chopped walnuts
6. 1/4 cup thinly sliced red onions
7. Salt and pepper to taste

For the Dressing:

8. 1/2 cup Greek yogurt
9. 2 tablespoons mayonnaise
10. 1 tablespoon Dijon mustard
11. 1 tablespoon apple cider vinegar
12. 1 teaspoon honey (optional)
13. 1/2 teaspoon garlic powder
14. 1/2 teaspoon dried thyme

Instructions:

1. Chicken Culinary Symphony:
   • Begin by orchestrating a culinary symphony with cooked and shredded skinless, boneless chicken breasts. Ensure tenderness and succulence, setting the stage for a protein-packed foundation.
2. Apple Elegance:
   • Embrace the elegance of crisp Granny Smith apples, meticulously diced to impart a refreshing crunch and a hint of tartness. The choice of apple variety adds depth to the salad’s flavor profile.
3. Cranberry Flourish:
   • Infuse a burst of color and tartness with dried cranberries, their chewy texture contributing a delightful flourish to the ensemble. This dynamic ingredient introduces a perfect balance of sweetness and acidity.
4. Walnut Crunch:
   • Elevate the texture with chopped walnuts, introducing a delightful crunch and imparting a subtle nuttiness. This addition not only enhances the salad’s texture but also contributes heart-healthy omega-3 fatty acids.
5. Onion Subtlety:
   • Introduce a layer of subtlety with thinly sliced red onions, their mild sharpness adding sophistication to the overall flavor profile. The thin slices ensure an even distribution, ensuring a balanced experience.
6. Seasoning Artistry:
   • Exercise your seasoning artistry by adding salt and pepper to taste, allowing for a personalized touch that caters to individual preferences. This step ensures a perfectly balanced fusion of savory, sweet, and tart notes.
7. Dressing Harmony:
   • Craft a dressing that harmonizes the diverse flavors by whisking together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), garlic powder, and dried thyme. This dressing adds a creamy, herb-infused coating to the salad.
8. Sweetness Customization:
   • Tailor the sweetness to your liking by incorporating honey into the dressing. This optional addition allows for a nuanced sweetness that complements the natural sweetness of the fruits.
9. Precise Measuring Ritual:
   • Embrace a precise measuring ritual, employing accurate utensils for the dressing components. This meticulous approach ensures a well-balanced dressing that envelopes each ingredient uniformly.
10. Dressing Integration Mastery:
    • Gently integrate the dressing into the chicken and fruit mixture, allowing each element to be coated evenly. This careful integration guarantees that every forkful carries the creamy goodness of the dressing.
11. Chill and Marinate Brilliance:
    • Allow the salad to chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to marinate and intensify. This strategic chilling period results in a salad that is not only refreshing but also bursting with layered taste.
12. Nutritional Awareness:
    • Elevate nutritional awareness by calculating the SmartPoints or nutritional information per serving. This transparency empowers you and your audience to make informed dietary choices, aligning with wellness goals.
13. Ingredient Selection Wisdom:
    • Emphasize the wisdom of selecting fresh, high-quality ingredients. Opting for premium produce enhances the overall taste and nutritional value of the salad, contributing to a culinary masterpiece.
14. Dietary Versatility Embrace:
    • Highlight the dietary versatility of this salad, catering to low-carb lifestyles, protein-centric diets, or those seeking a flavorful and health-conscious meal option.
15. Creative Serving Showcase:
    • Inspire creativity in serving by suggesting variations. Explore serving the salad on a bed of fresh greens, encased in lettuce wraps, or paired with whole-grain crackers for a multi-textural experience.
16. Efficient Meal Prep Showcase:
    • Showcase the efficiency of this recipe for meal prepping, illustrating its convenience for busy schedules or planned weekly meals. The salad’s adaptability and longevity make it an ideal candidate for culinary efficiency.
17. Interactive Culinary Connection:
    • Foster an interactive culinary connection by inviting your audience to share their adaptations, personal preferences, or inventive ways to enjoy this low-carb chicken salad. Cultivate a sense of community, bonding over shared culinary experiences.
18. Visual Presentation Brilliance:
    • Elevate the visual presentation of your Low-Carb Chicken Salad with captivating images that showcase its vibrant colors, contrasting textures, and overall aesthetic appeal. Visual allure enhances the desire to recreate this visually stunning dish.
19. Mindful Eating Invitation:
    • Extend an invitation to savor every bite mindfully. Conclude the narrative by emphasizing the joy of mindful eating, appreciating the layers of flavors, and celebrating the culinary excellence of this Low-Carb Chicken Salad.
20. Culinary Appreciation Culmination:
    • Culminate the exploration by expressing your appreciation for the artistry involved in crafting and relishing this Low-Carb Chicken Salad. Encourage your audience to enjoy this gastronomic delight as a testament to the intersection of health-conscious choices and culinary sophistication.

Recipe Variation: Mediterranean Chicken Wraps with Homemade Hummus

Ingredients:

For the Chicken:

• 2 pounds chicken tenderloins
• 1 ½ tablespoons olive oil
• Juice from 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste

For the Hummus:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons tahini
• Juice from 1 lemon
• 2 cloves garlic, minced
• ¼ cup olive oil
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Water (as needed for consistency)

For Assembling:

• 6 large whole wheat wraps or tortillas
• 2 cups shredded romaine lettuce
• 2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• ¼ cup red onion, thinly sliced
• ¼ cup crumbled feta cheese (optional)
• Kalamata olives, sliced (optional)

Directions:

1. Marinate the Chicken:
   • In a bowl or Ziploc bag, combine chicken tenderloins, olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Mix well to coat the chicken evenly. Marinate in the refrigerator for at least 2 hours, turning occasionally.
2. Prepare the Hummus:
   • In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and pepper. Blend until smooth. If needed, add water gradually to achieve desired consistency. Adjust seasoning to taste. Transfer hummus to a bowl and set aside.
3. Cook the Chicken:
   • Preheat grill or grill pan over medium-high heat. Grill the marinated chicken tenderloins for about 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F). Remove from heat and let rest for a few minutes before slicing into strips.
4. Assemble the Wraps:
   • Warm the wraps or tortillas briefly in a dry skillet or microwave.
   • Spread a generous layer of hummus over each wrap.
   • Layer with shredded romaine lettuce, cherry tomatoes, cucumber slices, red onion slices, and sliced grilled chicken strips.
   • If desired, sprinkle with crumbled feta cheese and add sliced Kalamata olives.
5. Roll and Serve:
   • Roll up each wrap tightly, folding in the sides as you go to secure the filling.
   • Slice each wrap in half diagonally.
   • Serve immediately, with additional hummus on the side for dipping if desired.

Prep Time: 20 minutes (plus marinating time)
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 450 kcal per wrap
Servings: 6 wraps

Ingredients:

• 2 (8 ounce) boxes cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions, chopped
• 1 lb fresh white crabmeat, flaked or diced
• 10 egg roll wrappers
• Vegetable oil for frying

Instructions:

1. Prepare the Filling:
   • In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until well mixed.
   • Stir in the flaked or diced crabmeat until evenly distributed.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
   • Place about three tablespoons of the crab and cream cheese mixture in the center of the wrapper in a short horizontal line.
3. Roll the Egg Rolls:
   • Fold the corner closest to you over the filling, tucking it snugly.
   • Fold in the sides of the wrapper towards the center.
   • Continue rolling the wrapper away from you, making sure it is tightly wrapped.
   • Use a small amount of water to moisten the tip of the wrapper and seal the egg roll.
4. Fry the Egg Rolls:
   • Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit (185 degrees Celsius).
   • Carefully place 2-3 egg rolls into the hot oil, depending on the size of your pan. Fry them for 1-2 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
   • Allow the oil temperature to return to 365 degrees Fahrenheit before frying the next batch.
5. Serve:
   • Serve the Crab Rangoon Egg Rolls warm.
   • Optionally, serve with sweet and sour sauce, plum sauce, or soy sauce for dipping.

Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!

Ingredients:

• 2 large onions
• 1 lb ground beef
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp Worcestershire sauce
• 4 slices cheddar cheese, each slice cut into quarters
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably seasoned)
• Oil for frying

Directions:

1. Prepare the Onions:
   • Peel the onions and slice them into thick rings. Separate the rings carefully and set aside.
2. Prepare the Cheeseburger Filling:
   • In a mixing bowl, combine the ground beef, salt, black pepper, and Worcestershire sauce. Mix well until evenly combined.
3. Assemble the Cheeseburger Onion Rings:
   • Take an onion ring and press a small amount of the ground beef mixture into the bottom of the ring, covering the surface.
   • Place a piece of cheddar cheese on top of the beef mixture.
   • Cover the cheese with more beef mixture, pressing gently to seal the edges. Repeat for all onion rings.
4. Set Up Dredging Station:
   • Prepare three separate bowls for dredging: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Coat the Onion Rings:
   • Dip each stuffed onion ring into the flour, shaking off excess.
   • Then, dip it into the beaten eggs, ensuring it is coated.
   • Finally, coat the ring thoroughly with breadcrumbs, pressing gently to adhere.
6. Fry the Cheeseburger Onion Rings:
   • Heat oil in a deep frying pan or pot over medium-high heat (about 350°F or 175°C).
   • Carefully place the coated onion rings into the hot oil in batches, depending on the size of your pan. Avoid overcrowding.
   • Fry each batch for about 4-5 minutes, turning once halfway through, until they are golden brown and the beef is cooked through.
7. Serve:
   • Remove the fried onion rings using a slotted spoon or tongs and drain them on paper towels briefly to remove excess oil.
   • Serve the Cheeseburger Onion Rings hot as a delicious appetizer or snack.

Nutritional Information (per serving):

• Calories: 620 kcal
• Protein: 35g
• Carbohydrates: 48g
• Fat: 31g
• Fiber: 3g
• Sugar: 5g