Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Cucumber Sandwich Spread

8 oz cream cheese, softened
1/4 cup grated onion
1/2 tsp salt
1/2 cup grated cucumber
1-2 Tbsp mayonnaise *
1/4 tsp pepper

Mix all ingredients together. Serve on cucumber slices or on sandwiches.

* This recipe can be made gluten free or paleo if using gluten free mayo or homemade mayo

Cucumber Sandwiches

1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.

Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

35 servings

BBQ Pulled Pork Sandwiches

3-4 lb. boneless pork roast
2 T. cajun seasoning
2 medium onions, chopped
6 cloves of garlic, minced
3 C beef broth
1 bottle BBQ sauce
honey to taste


Trim as much fat off pork as possible. Sprinkle cajun seasoning on all sides of pork and rub in. Put pork, onions, garlic, and broth in slow cooker and cook on high for 5-6 hours.

Turn temperature down to warm. Leaving pork in the slow cooker, strain out onions and drain out liquid. Break pork apart with a spoon. Add BBQ sauce and honey and stir together. Warm for another hour or so and serve on buns.

8-12 servings