Craisin Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8 oz) pkg shredded mozzarella
1 (8 oz) pkg shredded parmesan cheese
1 lb bacon cooked and crumbled
1 (8 oz) pkg craisins
1 cup sliced almonds

Toss all ingredients together just before serving.

Craisin Salad Dressing

1/2 cup red wine vinegar
1 cup sugar
1/2 onion chopped
1 1/2 tsp salt
2 tsp mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Crispy Crusted Baked Chicken Breasts

4 boneless, skinless chicken breast halves
2 T mayo
1/2 c. dry seasoned bread crumbs
1 T grated Parmesan cheese
N0n-stick cooking spray

Preheat oven to 400.
Mix crumbs and cheese and place in small shallow dish.
Spread mayo over both sides of the chicken breasts.
One at a time, lay chicken into the crumbs and turn to coat both sides.
Place chicken in sprayed 9x13 pan.
Bake for 35-40 minutes until crumbs are lightly browned and juices run clear when you cut the thickest part of the chicken.

Chicken Fried Rice

2 c. rice, cooked
2 chicken breasts, cooked and diced
2 eggs, lightly beaten
1/4 c. carrots, chopped
1 stalk celery, diced
1/2 c. frozen green peas
1/2 c. frozen corn kernels
2 T. Soy Sauce
Water as needed

Over medium high heat, scramble egg using non-stick skillet and cooking spray.
Remove egg from pan, add carrots and celery to skillet. Stir fry over high heat adding water as needed until tender and crisp.
Add eggs, peas, chicken and corn to pan. Stir and mix well.
Add rice and soy sauce, mix to combine.

*When cooking the chicken, I added some garlic and onion salt to give the dish a little more flavor.