Alison’s Chicken Pasta Salad

If you’re looking a great pasta salad with chicken recipe, look no further. The first time I made this pasta salad, I knew I wanted my name on it. Alison’s Chicken Pasta Recipe makes a great lunch or light dinner that can be ready for hungry kids or spontaneous guests. You may want to double the recipe because it goes so fast.

This is a recipe I developed for a recipe collection I worked on with Canolainfo.org. I like to grill extra chicken and use the leftovers to make this recipe. Serve it on a bed of mixed greens or as a light main course served with a nice glass of Pinot Grigio. It is a terrific recipe to take on a picnic or make at the lake or the beach. This recipe is healthy, fresh, easy and fantastic. I can’t give it any more props than that. Try if for yourself and let me know what you think. Happy May everyone!

NUTRITIONAL ANALYSIS

Per Serving

Calories 270
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 40 mg
Carbohydrates 34 g
Fiber 4 g
Sugars 5 g
Protein 21 g
Sodium 190 mg
Potassium 377 mg

Panko-Crusted Fish Sticks with Edamame Salsa

On a busy school night or jam-packed weekend, these Panko-Crusted Fish Sticks are a snap to prepare and one of my kids’ favorites! They taste and look so fantastic – no one will ever know they are oven-fried.

With only 390 calories and 10 grams of fat, I feel good about serving this recipe to the kids and their friends. Whether you pair them with this Edamame Salsa or chop them up for a salad, they are perfect for football parties, picnics and casual dinners! On top of it all, what I really love is that the exact measurements can be used to make fish “cakes” as well.

I developed these crunchy fish sticks as part of the CanolaInfo “Home is Where the Heart is” Recipe Collection for World Heart Day 2011 (Sept. 29). This observance encourages families to take their health into their own hands starting at home with diet and exercise. To learn more about World Heart Day or to view the complete recipe collection, visit CanolaInfo.org.

Lightened Up Pumpkin Muffins

Who can’t resist pumpkins this time of year? Since the theme of “Fall Fest” this week is Pumpkin, I thought these Pumpkin Muffins would be a hit. “Fall Fest, as I mentioned in my post last week for Black-Eyed Pea Salad over Arugula, is a cross-blog recipe swap. I love this recipe for Pumpkin Muffins which is lighter than the average recipe made with a mixture of whole wheat and all purpose flour, canned pumpkin, nonfat buttermilk and Canola oil. Speaking of Canola, I was so excited to attend an event last night at the Viking Cooking School in Atlanta featuring the talented Chef and Cookbook Author, Virginia Willis and Nutrition Expert and Author, Carolyn O’Neil. Another busy week for me. Please leave a comment and let me know what type of pumpkin recipes you have been making lately. Happy Thursday!