Chicken Salad

		main meals |  We lightened up this sandwich favorite with reduced-calorie mayonnaise and sour cream. walnuts.*

Ingredients

• 3/4 pound(s) Chicken breast without skin, roasted, cut into bite-sized pieces
• 1/2 cup(s) celery, finely diced
• 1/3 cup(s) dill pickle(s), or sweet gherkins, finely diced
• 1/4 cup(s) reduced-calorie mayonnaise
• 2 Tbsp reduced-fat sour cream
• 2 Tbsp parsley, fresh, chopped
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground

Instructions

• Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

Maple-Mustard-Glazed Potatoes and String Beans Isa Chandra Moskokowitz Recipe

Maple-Mustard-Glazed Potatoes and String Beans---YuM!!

This is truly a heavenly dish!! Goodness dripping from every bite! Most important, it is fast and easy.  Plus there's not too many ingredients. It's cooks for an hour and 15 minutes, kind of a bummer. But it's worth the wait!

What you'll need...

2 pounds small Yukon gold potatoes, halved(about 1-inch pieces)
1/2 pound string beans, halved, ends cut off and discarded(I used canned)
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tablespoons tamari or soy sauce
1/4 cup pure maple syrup
3 tablespoons Dijon mustard
2 tablespoons olive oli

Preheat oven to 400.

Place the veggies in a 9x3-in casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the veggies and mix will until everything is coated. Cover with foil and place in oven. Bake for 25 Min. Remove from oven and toss everything: use a spoon to drip the sauce over the veggies. Turn oven down to 350, and cook for 25 minutes uncovered. Remove from oven. toss again, cook for 25 more minutes uncovered.