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Sunday, June 12, 2011

A Truly YUMMY Yummy For Y'all

HUGE Mavs game tonight! Hubby is beyond excited. I think a smidge nervous, too. They're SO close. Fingers crossed for a victory.

I headed south yesterday morning for what I knew would be a lovely weekend at home with ELC and Dad. We spent the afternoon shoppin' around my hometown (found a fantastic little top at the JCP store!) and eatin' refreshing sno-cones. I had strawberry cheesecake with cream. Mom had red velvet with cream. Both were equally delightful! We wanted to make sure we crammed as much sugar into our Saturday as we could, because we started a new diet today. Eek! We're twelve hours in. So far... So good. We'll give y'all a little update/rundown in a few weeks. We're gonna ROCK this. And get super skinny/healthier. Yippee!

In honor of our diet, I thought I would share a perfect summer brunch/lunch recipe. This is from another one of ELC’s fabulous and dear friends. Yes. I know you remember I'm on a recipe kick lately. Although ELC and I won't be able to enjoy this Blue-Ribbon winner for awhile (apparently:  rice=carbs=bad), I couldn't resist sharing this with y'all. It's tres perfect for baby/wedding showers, a ladies lunch, or even to just devour it all by yourself. Trust me. It's SO yummy you won't want to share. AND it's almost as good the second day as it is the first. (Dad is THRILLED when ELC makes this up for him. My Hubby likes it, too. It's one of those dishes that transcends gender and lots o' age groups!)

LuLu’s Chicken and Rice Salad 

1 (6 oz.) box of Uncle Ben’s Original Wild Rice

1 cup chopped fresh spinach (I just use a whole package)

8 oz. sliced, fresh mushrooms (I use one box—even if I double the chicken, rice and spinach for larger crowds)

4 to 5 green onions, chopped (including some of the stems and – actually – I use about 5 when I double this recipe)

3 to 4 cups of white meat chicken (you can use all white meat in the cans – using 3 cans – but you can use your deli chickens, too – or even grilled – it’s completely flexible)

10 halved cherry tomatoes

Cook rice according to the directions on the box. Refrigerate until fully cooled (about an hour). Cook and/or cut up the chicken. Make sure it’s cool before you put this together. Add all ingredients to the rice. Refrigerate (with marinade below) for several hours (at least two) before serving.


1/3 c. oil (I’d use a light vegetable oil or EVOO, as Rachael Ray says)
1/4 c. vinegar (apple cidar, for sure)
1 Tbsp. sugar
Salt and pepper to taste


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