Cranberry-Walnut Chicken Salad

1 ½ lb. cooked chicken, shredded

½ c. chopped walnuts, toasted

1 celery rib, diced

2 Tbsp. minced green onion

½ c. dried cranberries

2/3 c. light mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. fresh squeezed lemon juice

2 Tbsp. tarragon vinegar (or white wine vinegar)

1 Tbsp. finely chopped fresh dill

½ tsp. salt

½ tsp. black pepper

Mix all ingredients together until well combined.

Makes 8 servings.

Serve with crackers or on sandwich buns.

This recipe is adapted from several online recipes.

Weight Watchers PointsPlus: 7 points

Sloppy Joes

1 ½ lbs. ground beef
1 large bell pepper, any color, diced
1 medium onion, diced
1 c. ketchup
½ tsp. minced garlic
2 tablespoons packed brown sugar
1 Tbsp. chili powder
1 Tbsp. prepared yellow mustard
1/2 teaspoon red pepper flakes, or more to taste
Hot sauce, such as Tabasco, to taste
1 Tbsp. Worcestershire sauce
Salt and freshly ground black pepper

½ c. water
Sandwich buns

Brown and drain or steam the ground beef. Set aside.

In a large skillet sprayed with cooking spray, sauté the green peppers and onions until softened. Add beef to vegetables in skillet. Stir, and then add ketchup, garlic, brown sugar, chili powder, mustard, red pepper flakes, hot sauce, Worcestershire, salt and pepper to taste. Stir to combine. Add ½ c. water. Restir. Then simmer over medium-low heat, about 15 minutes.

Serve on sandwich buns.

This is a modified recipe from Ree Drummond’s Blog, The Pioneer Woman Cooks.

Bell Pepper Chicken Salad

4-5 cups cooked, diced chicken

¼ c. dijon mustard

2/3 c. mayonnaise (or Miracle Whip)

1 green bell pepper, diced

1 c. finely chopped celery

1 Tbsp. freeze dried chives
2 heaping Tbsp. sweet pickle relish

salt and black pepper to taste

2 heaping Tbsp. orange marmalade

Put chicken in food processor and process until it’s a fine crumble, if desired. If you prefer a chunkier salad, skip this step. In an electric stand mixer fitted with the paddle attachment, mix the chicken, mustard, mayo, pepper, celery, chives, salt and pepper. Mixture will be sticky/clumpy. Taste. Add more of anything if desired. Add marmalade last and mix just until combined. The sugars will loosen up the texture and add a slight sweetness.

Serve on sandwiches, or with crackers, chips, or veggies.

Turkey and Ham Tea Sandwiches

Pepperidge Farm Very Thin White Sandwich Bread

Thin Sliced Deli Black Forest Ham

Thin Sliced Deli Smoked Turkey Breast

3 oz. Cream cheese, softened

1 Can Whole Cranberry Sauce

1 Tbsp. Tang powdered drink mix (in powdered form)

Stir the Tang into the cranberry sauce. For a sandwich, spread a thin layer of cream cheese on both slices of bread. Put one thin slice of ham on one side and one thin slice of turkey on the other. Spread a spoonful of the cranberry mixture on top of the turkey and close the sandwich. Cut diagonally to create triangles. Serve chilled.

My Aunt Nell used to make these for showers and parties.

White Cheese Spread

8 oz. grated Smoked Gouda
8 oz. grated Vermont White Cheddar
4 oz. cream cheese, softened
1 c. mayonnaise
½ - 1 jalapeño pepper, seeded and minced (amount to taste)
1 minced red bell pepper
½ of a small jar of diced pimentos

Mix (either by hand, in a stand mixer, or in a food processor) all ingredients together until combined to a spreadable consistency. Refrigerate. This is good on sandwiches or as a dip/spread for crackers, chips, or veggies.