Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery, Finely Diced
2 ears Fresh Corn
1/4 whole Medium Red Onion, Finely Diced
1- 1/2cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Light Mayonnaise
4 Tablespoons Light Sour Cream
3/4 cup Reduced Fat Crumbled Feta
1/4 cup Fat Free Half-and-half
1 whole Lemon
1 teaspoon Sugar (To Taste)
Salt And Pepper (additional) To Taste
Extra Feta & Blueberries for each plate

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch thickness. Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan. Allow to cool. Can grill chicken a day before serving.

Shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt! Can made a day ahead.

Slice chicken on the bias in strips, then cut strips in half. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

PW Green Bean Casserole *my version*

She tops her with Panko Bread Crumbs, but my family insists on French's Fried Onions as the only acceptable topping. I also add add a few corn flakes for extra crunch. This recipe can also be made a day ahead - just put the topping on right before baking.

2 Bags Frozen Long Green Beans
4 slices Bacon, Cut Into 1/4 Inch Pieces
2 cloves Garlic, Minced
1/2 cup onion, finely chopped
4 Tablespoons Light Butter
4 Tablespoons All-purpose Flour
2-½ cups Skim Milk
½ cups FF Half & Half
1-½ teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ teaspoons Cayenne Pepper
1 cup Grated Reduced Fat Sharp White Cheddar Cheese
Extra Milk For Thinning If Necessary
1 Can French's Fried Onions
1/2 Cup Corn Flakes, crumbled or Panko

Cook Green Beans in the Microwave until no longer frozen, we like our beans to have a little crunch. Cook until desired consistency.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add bacon/onion mixture to the sauce, stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with fried onions and corn flakes.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and fried onions and corn flakes are brown.

Side note- On Thanksgiving I made this with Panko on half and Fried Onions on the other half. I loved the Panko and Jeremy liked the fried onion side.

PW White Chicken Enchiladas

I am making this for our Life Group on Sunday. I can not wait to try this - it looks so good! Here is the original recipe.

2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups half and half
2 Tablespoons Light Butter
2 Tablespoons Flour
1 cup Light Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper (to Taste)
Cilantro, Chopped
Picante Sauce (optional)


Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like (Pioneer Woman does not add more cheese), then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.