Chicken and Cabbage Salad

This was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!{Chinese Chicken Salad}
recipe from Sandi
4oz. Slivered almonds
3T sesame seeds
2T vegetable oil

Sauté these together until lightly toasted.

2cups diced chicken
1med. Head of cabbage, shredded
6-8 scallions, sliced
1/2 lb. Sliced mushrooms

Combine all the above and toss with dressing.

Dressing:
3/4 cup veg.oil
6T rice vinegar
4T sugar
1/2t. pepper

Top with chow mein noodles.

I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.

You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!

Bountiful Baskets: This Week's Basket

We haven't had a basket for almost a month! I was so excited to get another basket , and this one was great. Here's what we got:
2 napa cabbages,
1 spaghetti squash (plus, one for volunteering),
6 grey squash (like a zucchini),
5 lbs of potatoes,
2 cucumbers
7 bananas,
6 grapefruit,
8 oranges,
5 pears,
7 fuji apples

I am going to make SukiYaki this week with my Napa Cabbage, "Spaghetti" with marinara and parmesan, and stuffed zucchini boats. We will be eating a lot of fruit with our meals this week, but it will be really yummy! Maybe, I will even switch my "waiting in the oven dinner to California Enchiladas this week.

Stuffed Acorn Squash

Remember back in November, when I promised you a Stuffed Acorn Squash recipe - well, today is the day!

I got this recipe from a friend at church. It came through a "light and healthy" recipe exchange. I love it! And, I know that my friend's family does, too. In fact, the day that we received acorn squash in our Bountiful Baskets, she was trying to trade other things for extra acorn squash.

{Stuffed Acorn Squash}
recipe by Melissa
2 medium acorn squash
1, 12 oz. package of bulk sausage (ground pork – country style is good if you can find it)
1 cup sliced fresh mushrooms
½ cup thinly sliced celery
¼ cup thinly sliced green onion
½ cup sour cream
¼ cup parmesan cheese
1 egg

Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash cut side down in a pan or dish. Bake for 45 minutes or until tender.
In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 degrees for 20-25 minutes or until heated thoroughly.

You could prepare this recipe through stuffing the squash ahead of time, then, just bake it off when it is time for dinner!