BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe 

Ingredients 
For the Salad:
3 cups chicken, cooked and shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 1/2 cups frozen corn, thawed
1 can black beans, rinsed and drained
8 ounces mexican cheese blend
 
For the Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin

Notes / Directions
Cook chicken in a small crockpot with barbeque sauce on high for 2-3 hours until chicken is cooked through.  Shred and place in fridge to cool.

Place all dressing ingredients in a blender and blend till smooth.  Rerefrigerate to help thicken.

To serve, toss salad with 1/4-1/2 of the dressing and cilantro.  Gently toss in onion, beans, corn, and cheese, and barbeque chicken.  Or put everything on the table and let people build their own salad.

Nutella Syrup

Adapted from Picky Palate

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 heaping tablespoons Nutella

Notes / Directions 
Heat butter, sugar, and buttermilk on medium heat until butter is melted and it starts to boil.  Reduce heat and add baking soda and vanilla.  It will start to bubble and rise from the baking soda.  Stir.  Remove from heat and add Nutella.

I made IHOP Buttermilk Pancakes and added pureed strawberries in the batter.  It would also be really yummy on Whole Wheat Pancakes with strawberries or bananas on top.

Whole Wheat Pancakes

Ingredients
1 cup whole wheat flour
1 tablespoon brown sugar
1 egg
1 cup milk
2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon olive oil

Notes / Directions
Mix dry. Mix wet. Mix together.

Su’s variations:
Mix flour and milk with 1 tsp vinegar, yogurt or whey the night before to neutralize phytic acid, etc.
Next morning mix in other ingredients. I use coconut sugar in place of brown . Cook on melted
coconut oil.

Baked Oatmeal

Adapted from Taste of Home

Ingredients
3 cups quick cooking oats
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk

Notes / Directions
In a large bowl, combine dry ingredients and set aside.  In separate bowl, whisk liquid ingredients.  Combine dry and liquid ingredients until well blended.  Spoon into a greased 9-in. square baking pan.  Bake at 350 for 40-45 or until set.  Serve warm with milk.

To reheat leftovers, cook in oven at 350 for 10 minutes.

Banana Mousse

Ingredients
3 frozen ripe bananas
2-3 room temperature bananas

Notes / Directions
Place bananas in a food processor or blender and blend until smooth.  If it's too thick to blend, try adding another banana at room temperature.  You can also add cocoa, peanut butter, strawberries, or anything else you like to eat with bananas!

Makes 4 servings.