Cheddar, Apple and Walnut Salad

Serves 4
Prep Time: Cooking Time:

olive oil cooking spray
4 slices uncooked turkey bacon
2 slices mixed-grain bread, cut into 1/2-inch cubes
1/3 cup walnuts, coarsely chopped, toasted
9 oz spinach, baby leaves
1 fennel bulb, trimmed and thinly sliced
4 oz low-fat cheddar or colby cheese, cut into thin wedges
1 large apple, cut into thin wedges
6 Tbsp fat-free Raspberry vinaigrette

1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.

2. Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. (This method did not work for me. I ended up toasted these in the toaster over with much better results.)

3. Transfer walnuts to bowl with bacon. Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat. Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.

Results: These tastes go perfect together! This was a delicious and filling salad. The jury is still out for me on turkey bacon. I'm not a big fan, but it was actually perfect in this dish, since it was more of a background flavor.

Pilaf with Chicken, Spinach & Walnuts

Serves 4

1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 cup uncooked basmati rice
1 cup diced plum tomato
1/2 teaspoon salt
2 cups fat-free, less-sodium chicken broth
1 cinnamon stick
1 (6-ounce) package fresh baby spinach
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon finely chopped fresh dill

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Results: The boys sat down at the table and Henry promptly declared "YUCKY DINNER!" Steven agreed to try a bite if I sang the Popeye the Sailor Man song. (Then quickly ran to the bathroom to spit it out.)

Despite what my ungrateful children thought of this dish, Chris and I really enjoyed it. In fact, Chris said it was "perfect". The rice had a very nice flavor with the cinnamon simmered with it. I would definitely make this again, but it's not "nice looking enough" to serve to company.