It’s been a long time since I’ve seen such compelling and convincing entries in the Cookbook Giveaway contest.
Apparently, “Eat, Shrink and be Merry” by Janet & Greta Podleski has struck a chord with everyone from nursing mothers wanting to lose weight and stay healthy to military wives who are trying to stay in shape and maybe slim down for when hubby returns.
I’m guessing the big attraction is probably that the Podleski sisters manage to pass along healthful cooking practices with a big sense of humor. Who needs another dry, discouraging diet book?
Let’s keep the entries coming until Wednesday. Since the book sounds so popular, I’m going to share another recipe, this time for a chicken salad with pecans and cranberries in a creamy orange dressing.
Keep those entries coming!!
The Chicken Coup
1/4 cup light mayonnaise
1/4 cup light sour cream
1 Tbsp. honey mustard
1 Tbsp. white vinegar
1 Tbsp. frozen orange juice concentrate
1/4 tsp. each salt and pepper
4 cups chopped cooked chicken or turkey breast
1 cup diced celery
1 large apple (your favorite kind), unpeeled, cored and chopped
1/3 cup dried cranberries
1/3 cup chopped green onions (with white parts)
1/3 cup toasted, chopped pecans
1/4 cup chopped fresh parsley
1. Combine all dressing ingredients in a small bowl. Cover and refrigerate until ready to use.
2. Toss together all salad ingredients in a large bowl. Add dressing and mix well. Cover and refrigerate for 2 hours before serving.