How to Spruce up your Chicken or Tuna Salad

If you're in a whole "New Year New You" weight loss craze right now and are in a frenzy looking for light and tasty meals (or even if you're not; I'm not), this is one of them.  For some reason, I always see dieting people eating chicken or tuna salad, and not really enjoying it.

First of all, if you're trying to lose weight, watch how much mayo you use.  Everything else is on point for a healthy lifestyle.

Second, I use this same recipe for both my chicken and tuna salad with the exception of the boiled eggs.  Those generally only go in my tuna, but don't taste bad in the chicken.  Also, I do not have a problem with celery per se, but I do have a problem with it in things.  It is one of those weird texture things, and I can only eat it alone or with a nut butter.  Off topic.

Anyhow, this particular day I made chicken salad.  I took inspiration for this recipe from my friend after the first time I had chicken salad at her house, and I am never going back to the old ways.

What you'll need:

• 2 large (12.5oz for chicken; 9oz for tuna) cans of chicken or tuna (packed in water), drained
• 1 medium apple, diced
• 1/4 cup lemon juice
• 1/3 cup natural sliced almonds
• 2 T mayo or Miracle Whip
• 1 tsp onion powder
• 1 stalk celery, diced (optional)
• 2 boiled eggs, diced (optional)
• salt and pepper to taste

You can also sprinkle in some parsley and basil if you're feeling froggy, but I did not do that this time.

What to do:

In a medium size bowl, toss diced apple in lemon juice to completely coat and set aside to soak.  This will hinder the oxidation process and prevent your apples from turning an ugly brown color.  Also, you get a fresh lemon flavor in your salad.

In a separate bowl, finely shred your meat with two forks (seriously, why did I never think to do this??).  Add mayo and spices and stir until all of the meat coated with mayo.

Remove apple from lemon juice (or keep the juice if you want some added citrus flavor in your salad) and add to chicken/tuna along with the almonds, celery, and eggs.  Stir until you have a nice even mixture.

Serve with crackers, on a sandwich, or just eat it out of the bowl with a fork.

Enjoy!

Makes about 4 servings.

6 Tips on How to Make New Year's Resolutions and Stick to Them

Yes, today is technically the fourth day of the year, but it is the first day of the year for me.  The holiday is officially over, my husband has gone back to work, and it is time to get back to the grind.  But this year's grind is so much stronger than last's.  Is 2016 going to be your year?

I have seen so many jokes and memes on social media over the past week or so poking fun at New Year's Resolutions.  These mainly exist because people generally have a good idea to better themselves, but cannot seem to follow through with anything past January.

But what if I told you that you CAN accomplish everything you set out to do on January 1st and are more than able to follow through all the way to December?  If you are absolutely serious about wanting to achieve your resolutions this year, then read on.  I have compiled a list of tips to not only make, but also stick to your "New You."

1. Don't make "New Year's Resolutions."  

They only apply to the new year (and the year isn't new for very long).  Instead, make a list of "2016 Goals" or "Things to do in 2016."  This way, you give yourself a realistic time line to accomplish what you set out to do.

2. WRITE THEM DOWN.  

It is proven that people who write down their goals have a higher success rate than those who simply think them.  Writing them down gives you accountability.  Give yourself deadlines throughout the year for each goal.  Put them somewhere you can see them on a regular basis: your fridge, above your desk, on your bedroom mirror.  If one of your goals includes a daily change, write it in dry erase marker on your dirty bathroom mirror.  Include affirmations (Conquer today, Stay positive, Look for a reason to smile, Compliment someone today, etc.)

You don't realize how difficult it is to take a picture of writing on a mirror until you actually do it. Sorry for the poor quality.  These are mine personal reminders. I will add or change throughout the year.

3. Commit.  

Don't write down anything you are not serious about doing and are not willing to put in work for.  Changing and growing is serious business.

4. It is okay to modify your list as your priorities change.  

For example, I have three major business ventures on my list, all in varying degrees of work and desired growth.  Once I began approaching the beginning of the year and started working at things on my list, I realized that the item I had given the least priority to is now the one I want to prioritize the most.  Does that make sense?  So now I will be modifying my list and my schedule (I will talk about this momentarily) to reflect that.

5.  Do NOT lower your expectations based on your situation.  

I said you can modify your goals.  That is not the same as making excuses for why you cannot achieve something on your list.  "Oh, I can't do this because of this reason."  You can do anything you want.  You are the only one stopping you.  If a goal is not reachable this year, make it a long term goal.  When is your deadline for achieving this particular goal?  Remember: "Someday" is not a day.  Make yourself a list titled "Long term goals."

6. It is not enough to just set goals.  

You need an action plan.  What are you doing to achieve them?  Myself, I have created a schedule for each day of the week so I can manage my time.  Each day has a different purpose, but the schedule still includes times for daily chores (a load of dishes, cook dinner, homework with kids, etc.).

This is a system I started a little over a year and a half ago.  By November of 2015, I had crossed off all of my goals for the year and started writing down new ones for this year.  It absolutely works, but you need to believe that you can do everything on your list.

The schedule part is new for me, but I have a lot more to do this year than last, and I am horrible at managing my time.  I am confident that once I get myself in the right routine, I can get everything done that I need to.  I have even deleted all games off of my phone and limited my TV time to my nights off only after the kids have gone to bed.  For the most part, if it does not help me reach my goals, I do not have time for it.  I encourage you all to also find your time wasters and eliminate them.

Happy New Year!

One Pot Cajun Style Red Beans and Rice

I posted this recipe about two years ago and referenced today to make dinner.  I realized as I was making it that I could make some minor adjustments to make it better.  So... here is the new and improved version of my red beans and rice.  Now in an easy one pot recipe.

If you haven't noticed by now, I'm all about easy meals.  What choice do I have?  I have other obligations that keep me from being in the kitchen all day (darn!).  So here I have an easy way for you to make red beans and rice without compromising your cooking integrity by using a box (also, less sodium than the box).

I should also mention that my family does not do spicy very well, but I know that many of you out there love to have your mouth on fire.  For you, I will include some spicy alternatives.  You're welcome.

What you'll need:

• 1 can of red beans (undrained) [spicy alt: creole cream style red beans: New Orleans spicy]
• 1 can of petite diced tomatoes (undrained) [spicy alt: Rotel]
• roll of sausage (regular, green onion, or jalapeno)
• 1 cup rice (uncooked)
• 1 T Tony's creole seasoning
• 1 tsp basil
• 2 T parsley (because I put parsley in everything)
• 1/2 tsp thyme
• 1 tsp minced garlic
• 1/4 cup dried minced onions
• 1 cup water
• pepper to taste
• cayenne pepper (optional)

**Salt is not necessary for this recipe.**

What to do:

Slice up sausage and put in a medium to large pot.  Cook on medium heat for about 5-7 minutes, or until it starts to brown.  

Add garlic and let cook an additional 30 seconds.  Add everything else.  If you do use salt, be careful to only use a tiny amount since the sausage and Tony's are already salty.

Bring mixture to a boil.  Reduce heat and cover.  Let simmer for about 20-25 minutes, or until rice is tender, stirring occasionally.

Serve immediately with cornbread or crackers.

Enjoy!

Prep time: 5-10 minutes
Cook time: About 45 minutes

Serves: 5-6

New Year's Soup

I have my mother to thank for the inspiration for this dish.  She used to always make cabbage soup when I was growing up, and it was pretty damn tasty.

Once I became a responsible adult, I always dreaded the New Year meal.
A. Cabbage is not tasty.  Not only that, it smells awful.
B. While black eyed peas are not really bad, it is difficult to get creative with them.

After several New Years of failed meals, I finally remembered about my mom's cabbage soup. I made some adjustments for the occasion, added some secret ingredients, and made a meal worthy of Hell's Kitchen (according to me and my minions).

And the best part is that it doesn't leave your kitchen reeking of cabbage.

What you'll need:

• 1 lb chopped ham (I just bought a small pre-sliced honey ham and chopped it up)
• 1/2 head of cabbage, medium to large, chopped
• 1 cup dried black eyed peas, rinsed
• 4 cups low sodium chicken stock
• 1 cup water
• 1 can (15oz) tomato sauce
• 1 can (14.5oz) petite diced tomatoes, undrained
• 1 tsp minced garlic
• 1/2 cup dried minced onion
• 1/4 cup parsley
• 1 T basil
• 2 tsp pepper
• 1 tsp thyme
• 1 tsp dill weed
• 2-3 dashes of Swampy's Bar-B-Q Rub (secret ingredient #1)
• 2-3 dashes of Tony Chachere's Original Creole Seasoning (secret ingredient #2)

**This soup does NOT need salt**

What to do:

Warm the ham in the bottom of a large stock pot over medium heat.  I like to let it sizzle for about 4-5 minutes to bring out some of the flavor.  Stir in garlic and let cook for about 30 seconds or until fragrant.

Add the rest of the ingredients to the pot and stir it all together.  You may or may not need more water, depending on how big your cabbage is.  Make sure it is all covered up with liquid.  Raise heat to high and bring to a boil.

Reduce to medium-low heat (slightly more on the medium side), cover, and let simmer for about an hour, or until beans are nice and tender.

Serve with cornbread, and you have a highly inexpensive, highly delicious meal to get you ready for your prosperous year.

Enjoy!

Prep time: About 10 minutes

Cook time: About an hour

Serves: 6-7