Day 1 Recipes


  Picnic Potato Salad

Serves: 4

Serving size: 1/2 cup

3 medium potatoes, chopped
1/2 Tbsp. onion, chopped
1/4 cup celery, chopped

1 egg, hard-boiled, chopped
2 Tbsp. lowfat mayonnaise
1/8 tsp. pepper
  1. Wash, peel and cube potatoes. Place potatoes in sauce pan; add just enough water to cover. Cover and boil for about 10 minutes or until potatoes are tender but not mushy.
  2. Put egg in a pan with water to just cover. Bring to a boil, cover and turn off the heat. Let sit on the burner for 15-17 minutes. Remove from water and let cool. Peel and chop.
  3. While potatoes and egg are cooking, combine mayonnaise, pepper, onion, and celery in a 3-quart salad bowl.
  4. Add cooled potatoes. Stir just to blend. Serve.
  5. Refrigerate leftovers.



  Chicken Stir Fry

Serves: 4

Serving size: 2 cups

4 tsp. canola oil
3/4 pound chicken, cut in 1-inch cubes
1 1/2 cups sliced carrots
1 1/2 cups broccoli
1 1/2 cups thinly sliced celery
1 medium onion, thinly sliced
3/4 cup sliced mushrooms (optional)

3 Tbsp. cornstarch
1 14.5 oz. can low-sodium chicken broth
1/2 cup water
1 1/2 Tbsp. low-sodium soy sauce
3/4 tsp. ground ginger
  1. In a skillet, over medium heat, sauté chicken in 2 teaspoons of oil, until well cooked.
  2. While the chicken cooks, chop the vegetables. Remove the chicken from the skillet.
  3. Put carrots, broccoli, celery, onions and the rest of the oil in the skillet and sauté until tender crisp. Add the cooked chicken back into the skillet.
  4. In bowl, blend cornstarch, chicken broth, water, soy sauce and ginger until smooth.
  5. Gradually stir into vegetable/chicken mix. Cook over medium heat until mixture thickens, stirring often.


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