Lighter Chicken Salad

I absolutely love this recipe, I have tried a few chicken salads and this is by far my favorite...I used rotisserie chicken instead of boiled chicken. Enjoy!

4 boneless skinless chicken breast halves

1/4 cup light mayo

1/4 cup low-fat buttermilk

1 TB Dijon mustard

1 TB fresh lemon juice

1/2 to 1 tsp hot sauce

2 celery stalks, finely chopped

1/2 small red onion, finely chopped

1/4 cup chopped fresh parsley

1. Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.

2. In a medium bowl, stir together mayo, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serves 6

Raspberry Cheesecake

It's been a while since I've shared... but this one was too quick and easy and YUMMY not to.

Cheesecake:
2 8oz cream cheese, room temperature
1 can sweetened condensed milk
1/4 c. lemon juice
2 Tbsp. vanilla.

Whip together with a blender until smooth. Pour into your favorite graham cracker crust pie shell. Let chill in fridge until set.

Raspberry Topping:
12oz package frozen unsweetened raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice

Blend thawed raspberries in a blender until smooth. In a small saucepan over medium heat, mix raspberries, sugar, and lemon juice. Stir until the sugar is disolved. Put into a storage container and let chill in fridge until serving time.