Serves 6 Ingredients 18 oz. cooked chicken breast 1½ tsp. poppy seeds 1 ½ c. fresh blueberries 1 ½ oz. red onions, julienne sliced 6 oz. carrots, julienne sliced ¾ c. sliced toasted almonds 9 ...

Make the dressing: Coarsely chop the light green and white parts of the scallions and set aside the dark green parts. In the pitcher of a blender, combine the oil, lemon juice, honey, scallions ...

Elizabeth Heiskell of the Debutante Farmer shares her go-to budget-friendly dinner. Her creamy poppy seed chicken casserole, bright, citrusy rice and sweet sausage rigatoni cost less that $20 to make!

A Burst of Summer Freshness! Hey there, Jason Griffith here! As the warmer months roll in, my cravings shift towards lighter, brighter, and more vibrant meals. And nothing says summer quite like a ...

Packaged salads seem like a convenient way to eat healthy, but not all are created equal. Many store-bought options are surprisingly high in sodium, saturated fats, preservatives, and hidden ...

In restaurant and childhood nostalgia news, Annie Zak reports that the classic ’80s parent date spot, Romano’s, has closed. But there’s a new chicken restaurant! Read all about it. I also ...

4 chicken breasts 1 onion, chopped 1 stalk celery, with top, chopped 1 chicken boullion cube 1 (8-ounce) carton sour cream 1 can cream of chicken soup 1/2 cup almonds or water chestnuts Topping: 1 ...

Now you can have your cake — and pasta — and eat it, too, with these nutrient-dense recipes.

Make the salad: If using uncooked chicken, place it between two pieces of plastic wrap and pound it to an even 3/4-inch thickness. Transfer to a deep skillet and add enough water to cover the ...