Wednesday Night Dinner

This week's dinner was fruity chicken salad as an appetizer, spicy spaghetti, and then brownies and chocolate peanut butter rice krispy treats for dessert. It was delightfully easy, and it was certainly satisfying.

I made a double batch of spaghetti, with half hot sausage and half beef (and a healthy dose of red pepper), over whole wheat pasta. Yum! I didn't want to use 2 dishes for the spaghetti, and I didn't have a pan quite big enough for everything, so I made it in a wok; please don't judge me.
Brownies were the ultimate cheat, Ghirardelli Triple Chocolate boxed brownies. Thanks to Dorie, I finally have a good from scratch recipe, but that'll have to wait for weeks when the Bar isn't sneaking up on me quite so quickly.
Rice Krispy treats are one of those easy desserts that really aren't that bad for you (as far as fat/calories, anyway). However, I almost doubled the marshmallows (marshmallow cream, to be more precise), added half a bag of milk chocolate chunks, and added 5-7 tablespoons of honey peanut butter. They barely resemble the light snack that the recipe on the side of the box would make. They were more like gooey Reese's bars with a hint of crunch from the rice krispies.

Fruity Chicken Salad

I've been feeling particularly savory of late (this is indeed a rare occurance)! Today I made yet another exam staple, fruity chicken salad. This is the perfect chicken salad for plopping down for an afternoon with the giant bowl of chicken salad and a sleeve of Ritz. I recommend only pulling one sleeve out at a time for portion control. ;)

Fruity Chicken Salad

4 chicken breasts, boiled and shredded

1 (-2) cups sliced grapes (I cut a large grape into 6 pieces)

1 medium apple (the original recipe calls for peeling, but I've never thought it needed it), sliced (I dice it fairly finely)

1 cup chopped pecans (or walnuts)

1 Tbsp dijon mustard

1 tsp celery salt
1 cup (or more, to taste) of mayo (I use light miracle whip)

Mix everything together and add more mayo as needed, to moisten.