If you have any more monitory, I will galadly take them. Trading them with my computer guy for stuff other people need for their pc. Maybe lisa can get them to me. Thanks again
-----Original Message----- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 21, 2019 1:49 PM To: CND List <cookinginthedark@acbradio.org> Cc: Sugar Lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Roasted Lemon-Chicken Salad Roasted Lemon-Chicken Salad Diabetes ForecastR n...@diabetes.org <mailto:n...@diabetes.org> Recipe by Robyn Webb, MS, LN; Makes 6 servings Serving Size: 1 cup chicken salad, 1 cup greens Preparation Time: 20 minutes Calories 260 Fat 15 g Saturated Fat 2.8 g Trans Fat 0 g Carbohydrate 7 g Fiber 2 g Sugars 3 g Cholesterol 65 mg Sodium 210 mg Potassium 480 mg Protein 24 g Phosphorus 190 mg Choices: No starchy Vegetable 1, Lean Protein 3, Fat 2 Ingredients 1-pound cooked chicken* (3 2/3 cups), shredded or cubed *Sugar's Note-I usually get a whole roasted chicken works for me especially if I get it at Costco because they don't add any Phosphorus on it. You can also get it at any health store like Whole foods or Sprouts if you have one of these stores in the area. If not make sure you remove the skin. 2 celery stalks, diced (3/4 cup) 1 small red bell pepper, cored, seeded, and diced (1 cup) 1 small shallot, minced (1/4 cup) 1/4 cup finely minced fresh parsley 3 Tablespoon olive oil Sugar's note-I use Rosemary infused extra-Virgin Olive Oil 1 1/2 Tablespoon white balsamic vinegar Sugar's note-I substitute this ingredient for organic Apple Vinegar instead 1 teaspoon coarse Dijon mustard Sugar's Note-If I don't have this mustard, I like to use the spicy brown mustard for a little kick 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Tablespoon finely chopped walnuts Sugar's Note-I prefer crushed or slivered almonds. 6 cups salad greens Directions 1. In a large bowl, combine the cooked chicken with the celery, red pepper, shallot, and parsley. 2. In a separate bowl, whisk together the olive oil, vinegar, mustard, salt, and black pepper. 3. Add the dressing to the chicken and vegetables and toss well. 4. Fold in the walnuts. 5. Serve the chicken salad over the salad greens. Enjoy! "How lucky I am to have something that makes saying goodbye so hard." - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
