Egg Salad

This is a "to taste" recipe. The ingredients vary depending on how spicy and how wet you like your egg salad. Check out the Hints at the bottom for low fat suggestions.

Ingredients
6 hard boiled eggs
Mayonnaise
Old Bay

Directions
- Peel and rinse the eggs.
- Separate the egg whites from the yolks.
- In one bowl use a pastry cutter to chop the egg whites. Set aside.
- In another bowl mash the egg yolks and blend with mayonnaise until smooth. Use approximately 3/4 cup of mayo with six egg yolks. More or less depending on how wet you like your egg salad.
- Add 1-2 tablespoons of Old Bay. More or less depending on how spicy you like your egg salad.
- Stir the egg yolk mixture into the chopped egg whites.
- Enjoy!

Hints
- For lower fat egg salad try using only three egg yolks with six egg whites.
- Low fat mayo can also be used.

Christopher's Corn Dog Muffins

Ingredients
2 Boxes Jiffy Muffin Mix
2 eggs
2/3 cup milk
1/3 cup melted margarine
6 hot dogs - cut in thirds

Directions
- Make the muffin mix according to the package directions
- Add 1/4 cup melted margarine to the mix
- Spray muffin tins with non-stick cooking spray
- Spoon muffin mix into the bottom of each muffin cup
- Press one hot dog piece into the muffin mix
- Spoon remaining muffin mix over hot dog making sure each hot dog piece is covered in mix
- Cook at 400 degrees for 15 minutes or until golden brown
- Remove from oven and immediately brush tops of muffins with remaining melted margerine
- Serve to happy children

Yield: 18 muffins

Submitted by Amy

Chicken Veggie Subs

Ingredients
2 chicken breasts, cooked and cut into strips
1 bell pepper (any color)
6 white mushrooms
1 small onion
1 Tbs vegetable oil
1 tomato
4 sub rolls
4 slices provolone cheese

Directions
- Chop pepper, mushroom and onion and sauté in vegetable oil. When veggies are soft but not mushy add cooked chicken and heat until warmed through.
- Open all four sub rolls and top each one with a slice of provolone cheese. Toast until cheese melts and sub roll is hot.
- Slice tomato.
- Load chicken, vegetables and tomato onto hot sub rolls.

Serves 4

Submitted by Amy

Greek Pita Pizzas

Ingredients
4 Tbs extra-virgin olive oil
4 (8-inch) pita breads
2 Tbs red wine vinegar
Salt and Pepper
1 small red onion, sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus (see note)
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula

Directions
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Brush 2 tablespoons of oil over top and bottom of pita breads.
- Transfer to baking sheet and bake until golden, about 5 minutes.
- Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl.
- Toss onion, olives and 2 tablespoons vinaigrette together in separate bowl.
- Spread 2 tablespoons of hummus on each toasted pita round.
- Sprinkle cheese evenly over hummus, then top with onion mixture.
- Bake until onions soften and cheese is melted, 6-8 minutes.
- Just before serving, toss arugula with remaining vinaigrette.
- Arrange arugula on top of pita pizza.

Submitted by Kelly

Chicken Grape Salad

Ingredients
5 chicken breasts halves - cooked and shredded
4 stalks of celery
2 cups of almonds (toasted)
1/2 medium onion
1/2 bag of green or red grapes (Red ones are more colorful!)
Romaine lettuce

Dressing Ingredients
- 1 1/2 cups mayonnaise
- 4 Tbs vinegar
- 1/4 cup sugar (or Splenda)

Directions
- Chop the celery and onions
- Cut up the grapes into halves (or thirds if they're large grapes)
- Chop up the almonds with a chef's knife
- Add each ingredient in with the chicken
- Mix the dressing ingredients together to taste. It should be sweet, but have a "bite" from the vinegar.
- Add the dressing slowly to the ingredients until well coated.
- Refrigerate
- Serve on romaine lettuce

Hints
- Toast almonds in the toaster, in a skillet or spread them out on a PAPER plate and microwave them for 1-2 minutes or until they are "toasted"
- Splenda dissolves better in the dressing

Submitted by Kelly

Apple Curry Chicken Salad

Ingredients
1 cup mayonnaise
¼ tsp ginger
1 tsp curry powder
1 clove garlic (mashed)
1 tsp honey
1 Tbs lime juice
2 lbs boneless skinless chicken breast
2 small (or one large) granny smith apples

Directions
- Cream mayo, ginger, curry, garlic, honey and lime
- Cook and shred chicken
- Cut apples into very small cubes
- Combine mayo mixture, chicken and apple
- Serve cold on whole wheat bread or fresh kaiser rolls

Submitted by Amy