Turkey and Apple Salad

Many salads can be the main course, if desired. Having turkey, instead of chicken can give you some variety with your meals. It’s a perfect choice for something different on your dining table. Its versatility allows a choice for lunch, dinner, or a tasty side dish. Leftover Turkey from Thanksgiving would be an excellent choice also.

Ingredients:
3 cups chopped turkey breast
6 cups chopped lettuce
5 medium size apples
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
1 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise (low fat mayonnaise optional)
Salt
Pepper
In a large frying pan cook turkey after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into turkey until liquid is gone. Turn off heat and allow turkey to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.

Rinse and drain grapes and cut each grape in half. (Cutting the grapes isn't a neccesity, but adds to that "perfect bite" of salad. You can also cut in thirds if you prefer.
In medium sized salad bowl, add turkey, apples, grapes, lettuce, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time, by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully for burning. Once cooled, add coconut to your salad mixture.

Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Salt and pepper to taste. This recipe serves 6-8 people.

Roasted Chicken With Vegetables

This recipe is one I love to do on Sundays. Today is a rainy day and this recipe is perfect for a day like today. The aroma of this dish going through the house just brings a warm, cozy feeling inside and out. After dinner, it will be a good time to just cover yourself with a blanket and read a good book until bedtime.

Ingredients:
Non-stick cooking spray
One whole chicken, degutted
One large onion, peeled, rinsed and chopped
6 medium potatoes, peeled, rinsed and quartered
4 carrots, peeled, rinsed and cut in 2 inch parts lengthwise
5 stacks celery, rinsed and cut in 2 inch parts lengthwise
1 tsp. Season Salt
1/4 teaspoon Thyme

Spray roasting pan with non-stick cooking spray. Place chicken inside roaster. Spray Chicken liberally with non-stick cooking spray. Mix seasonings together in cup and then rub onto chicken. Put 1/2 of chopped onion inside chicken. Place chicken in fridge, covered for 2 hours. Preheat oven right before taking chicken out of fridge to 350 degrees. Now take chicken out of fridge, add 2 cups water to bottom of roaster and cook at 350 degrees for 20 minutes. Uncover and place celery, rest of onions, and potatoes in roaster. Cover and put back in over. Cook for another 30 minutes or until chicken is a golden brown on top, and vegetables are tender. Remove from oven. Allow chicken to cool before slicing. Serves 4 people.

Add your favorite wine or beverage and your meal is complete.

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