Aunt Eileen’s Chicken Divan

Aunt Eileen's Chicken Divan

During a recent family get-together, my aunt Eileen shared her great recipe for chicken divan. This is a perfect casserole for using up leftovers – it can be prepared with either chicken or turkey, the latter being a great dish for the day after Thanksgiving! This is a family recipe, so the preparation is very much “To taste” and amounts adaptable to what you have on hand.

Aunt Eileen’s Chicken Divan


Broccoli – fresh or 1 bag frozen
Leftover chicken or turkey
Cheese (To taste)
Toasted breadcrumbs – about 1/4 cup of crushed crackers, browned with 1 tablespoon butter


Mayonnaise – about 1/2 cup
1 can Cream of Chicken soup
1/2 tsp lemon juice


Layer broccoli in a microwave-safe casserole dish for about 4 minutes to soften. Take dish out of microwave, and layer leftover chicken on top of broccoli.

In a separate bowl, mix mayonnaise, soup, and lemon juice. Spread mixture on top of chicken and broccoli. Cover with a generous amount of cheese (As desired).

On a cutting board, crush up crackers with a rolling pin, then brown in pan with butter. Sprinkle on top of casserole, and bake at 350 until done – about 20-30 minutes.

Serve with rice.

Homemade Upgrade: Fried Chicken Recipe


Homemade Upgrade: Fried Chicken. Photo by Brian Kennedy for Women’s Health

Photo by Brian Kennedy for Women’s Health Magazine.

Looking for a leaner version of a classic comfort food? Try this tasty “Homemade upgrade” for fried chicken from the July/August issue of Women’s Health Magazine:

Homemade Upgrade: Fried Chicken Recipe
Serves: 4
  • 3 cups whole raw cashews, soaked overnight and drained
  • 4 cloves garlic, minced
  • ⅓ cup lemon juice
  • 1 Tbsp dill weed
  • ½ tsp onion powder
  • 2 Tbsp hot sauce
  • 2 cups almond milk, divided
  • 4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat
  • 2 cups cooked quinoa
  • 4 tsp olive oil
  • 2 Tbsp tomato paste
  1. In a blender, combine cashews, garlic, lemon juice, dill, onion powder, hot sauce, and 1 cup almond milk. Put aside ½ cup of this mixture, then add remaining cup of almond milk to blender and combine.
  2. Pour into a zip-top bag, add chicken, and marinate for 30 minutes.
  3. Preheat oven to 400°F.
  4. Coat chicken in quinoa, and pan-sear over high heat with 3 teaspoons oil for 3 minutes per side.
  5. Place on an oil-coated rack (use remaining oil) on top of a baking pan; bake for 25 minutes.
  6. Flip halfway through.
  7. Combine reserved cashew mixture and tomato paste for sauce.
  8. Garnish with lemon.
Nutrition Information
Calories: 295 Fat: 15 g Trans fat: 2.5 g Carbohydrates: 28 g Sodium: 294 mg Fiber: 3 g Protein: 13.5 g


Cheese and Hormel Chili Dip Recipe

Cheese and Hormel Chili Dip Recipe

MomStart is a Hormel Family brand ambassador.

It has been a busy, but really awesome summer! Recently, I got to enjoy some family time when our relatives made an annual visit from out-of-town for our family reunion. This was immediately preceding a series of business trips for me, so I had a ton going on. I wanted to bring a dish over to Grandma’s house for us all to share, but it had to be something easy – and I do mean easy, because I was pressed for time! I loaded up and used their “Advanced Search” function to pull up simple dip recipes. To filter the results, I clicked “Total time: 15 minutes” and selected beginner-level recipes. It brought up a few selections, but the one that caught my eye was the Cheese and Hormel Chili Dip. Two ingredients, one bowl, and a microwave. That’s all you need! Even I had time for that!

Cheese and Hormel dip

4.0 from 2 reviews

Cheese and Hormel Chili Dip
Serves: 12
  • 1 (16-ounce) box pasteurized prepared cheese product, cut into cubes
  • 1 (15-ounce) can HORMEL® Chili No Beans
  1. In microwave-safe bowl, combine cheese product and chili.
  2. Microwave dip on HIGH (100%) 5 minutes, stirring after 3 minutes. Serve hot with tortilla chips!

This recipe was super easy to make, and it ended up being a big hit! Everyone zeroed in on the dip as soon as I set it down and chowed down. The best way to tell if a recipe has been a success is by how quickly it disappears, and this one seemed to go fast so I’d say it was a great success! I’d never cooked with this type of cheese before, and now that I see how incredibly effortless it was to create, I’ll definitely remember it the next time I have a party!

2-Ingredient Chili-Cheese Dip

What do you whip up for company when you’re in a hurry?

Recipe: Shaved Beet Salad

Shaved Beet Salad - Photo by Zach Desart for Women’s Health

Photo by Zach Desart for Women’s Health

I’ve never been a big fan of beets, so I’m intrigued by this salad recipe from Women’s Health Magazine, since it covers the root veggies in a maple syrup vinaigrette – I’m guessing they’re a lot tastier that way!

Shaved Beet Salad

Recipe courtesy Women’s Health Magazine.



4 beets (2 golden, 2 red), sliced with a mandolin

4 radishes, sliced with a mandolin

4 carrots, sliced with a mandolin

2 Tbsp hazelnuts

1⁄4 cup parsley

4 oz goat cheese

Maple Syrup Vinaigrette:

3 Tbsp maple syrup

3 Tbsp apple cider vinegar

3 Tbsp extra-virgin olive oil


1.Whisk together dressing ingredients and season with salt and pepper to taste.

2. Combine sliced vegetables in a bowl. Top with hazelnuts, parsley, and goat cheese, and season with salt and pepper to taste. Drizzle with dressing.

Per serving: 330 cal, 21 g fat (8 g sat), 27 g carbs, 260 mg sodium, 5 g fiber, 9 g protein

Check out more yummy recipes in this month’s issue of Women’s Health!

Bourbon-Coffee Barbecue Sauce Recipe


Photo by  Stephen Lewis for Women’s Health.

Photo by Stephen Lewis for Women’s Health.

The current issue of Women’s Health Magazine, on newsstands now, has some awesome recipes for DIY condiments so you can “Get saucy at home”. Get a little preview of what’s inside with this mouthwatering BBQ sauce featuring coffee and bourbon:

5.0 from 1 reviews

Bourbon-Coffee Barbecue Sauce
Java’s bitterness contrasts nicely with the sweetness of the molasses and bourbon, making for a complex, smoky sauce that tastes like it took hours to make. TRY IT WITH: ribs, chicken wings, grilled tofu or pineapple
  • 1 can crushed
  • tomatoes (28 oz)
  • ⅓ cup apple cider
  • vinegar
  • ⅓ cup molasses
  • ¼ cup bourbon
  • ¼ cup brewed coffee
  • ¼ tsp salt
  1. Add all ingredients to a stockpot, cover, and bring to a boil. Uncover and reduce to a simmer for 30 minutes, or until sauce has thickened and reduced by about a third. Keep sauce covered in the refrigerator for up to one week. Makes 3 cups.
Nutrition Information
Serving size: 2 TBSP. Calories: 30 Fat: 0 Carbohydrates: 6 g Sodium: 70 mg Fiber: 1 g


The Best 20 Sandwich Recipes Around

It’s summertime and sandwiches are a go to meal for us and they don’t have to be boring. We surfed the web and found these 20 amazing sandwich recipes and wanted to share them with you.

20 sandwich recipes

1. Gut Buster Fish Sandwich Recipe

2. Eggplant Parmesan Panini

3. Rosemary & Roasted Garlic Chicken Wrap

4. Bacon, Egg, Cheese and Avocado Sandwich

5. French Dips

6. Applebees Clubhouse Grille Sandwich Recipe

7. Chicken Salad Recipe with Grapes

8. Loaded Pizza Grilled Cheese Sandwich

9. Italian Sausage and Pepper Sandwich

10. Grilled Vegetable Sandwiches with Herb Ricotta

11. Southwest Chicken Sandwich

12. Freezer Breakfast Sandwiches From Scratch

13. Mock Fish Sandwich

14. Chickpea Burgers with Mango Chutney Honey Mustard

15. Turkey, Bacon, Lettuce, Tomato and Mozzarella Panini Sandwich

16. Roasted Pepper & Meatball Sandwich

17. Turkey and Brie with Apricot

18. Roasted Garlic & Peppers Grilled Cheese Sandwich

19. Apple Cheddar And Pancetta Panini Recipe

20. YUMMY Cucumber Sandwiches

Recipe: Asian Edamame Salad

Asian Edamame Salad - Photo by Zach Desart for Women’s Health

Photo by Zach Desart for Women’s Health

I’ve always loved edamame, so I’m drooling over this recipe from the latest issue of Women’s Health Magazine:

Asian Edamame Salad

Recipe courtesy Women’s Health Magazine.



1 head purple cabbage, shredded
1 cup steamed, shelled edamame
4 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
¼ cup cilantro

Ginger-Miso Dressing:

1 piece ginger (2 inches), minced
1 clove garlic, minced
2 Tbsp white miso
2 Tbsp sesame oil
⅓ cup rice vinegar
1 Tbsp agave


1.Whisk together all dressing ingredients.
2. Combine all salad ingredients and toss with dressing to coat.

Per serving: 220 cal, 9 g fat (1 g sat), 29 g carbs, 410 mg sodium, 9 g fiber, 8 g protein

Plum Caprese Salad Recipe

Plum Caprese Salad - Photo by Zach Desart for Women’s Health.

Photo by Zach Desart for Women’s Health.

Here is a refreshing sweet-and-savory summer salad from this month’s issue of Women’s Health Magazine:

5.0 from 1 reviews

Plum Caprese Salad
Serves: 4
  • 2 cups balsamic vinegar
  • 4 Tbsp honey
  • 8 plums, pitted and sliced into 8 pieces each
  • ½ cup fresh basil
  • 8 oz fresh mozzarella, thinly sliced
  1. Combine balsamic vinegar and honey in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, until the vinegar thickens into a syrup.
  2. Layer plum slices, basil, and mozzarella in a circle on a plate.
  3. Drizzle with vinega honey glaze and serve.
Nutrition Information
Serving size: 340 Fat: 9 g Trans fat: 6 g Carbohydrates: 46 g Sodium: 390 mg Fiber: 2 g Protein: 16 g


Lemon Scallion Chicken & Vegetable Kabobs

Lemon Scallion Chicken & Vegetable Kabobs

If you’re looking for some lighter grilling fare this summer, then you might enjoy this recipe from Medifast for yummy chicken and veggie kabobs:

Lemon Scallion Chicken & Vegetable Kabobs

Recipe by Medifast.

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon Scallion Sauce:
3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper


1. If using wooden skewers, soak in water 30 minutes.

2. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)

3. Preheat grill to medium heat.

4. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.

5. Brush kabobs before and during cooking with sauce.

6. Grill kabobs 10 minutes, turning once, until cooked through.

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

Nutrition: Cal 380; Total Fat 11g; Sat Fat 2.5g; Chol 145mg; Sod 520mg; Total Carb 13g; Fiber 4g; Pro 56g

Peppercorn Steak Recipe

Peppercorn steak
Cooking for one can be a challenge, because most recipes make several servings of food. So I thought this recipe for peppercorn steak from Medifast was great, because it’s a fabulous meal for one person – and can easily be doubled if you have company!

5.0 from 1 reviews

Peppercorn Steak
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 7 oz flank steak
  • ¼ tsp whole peppercorns
  • ⅛ tsp kosher salt
  • ½ tsp dry mustard
  • ¼ tsp garlic powder
  • ¼ tsp dried thyme
  • ½ cup mushrooms, sliced thin
  • ½ cup green bell peppers, chopped
  1. Mix the peppercorn, salt, mustard, garlic powder, and thyme.
  2. Rub evenly over steak.
  3. Let stand for 10 minutes.
  4. Heat a non-stick grill pan over medium heat.
  5. Grill steak five to seven minutes on each side, until steak is desired doneness.
  6. Grill mushrooms and green peppers until tender; serve alongside steak.
Nutrition Information
Calories: 360 Fat: 17 Carbohydrates: 5 Protein: 44