Chicken Salad with Herbs and Radicchio

* 1 2- to 2 1/2-pound rotisserie chicken
* 4 medium carrots, coarsely grated
* 6 scallions, thinly sliced on the diagonal
* 1 tablespoon fresh tarragon, roughly chopped
* Kosher salt and black pepper
* 1/2 cup extra-virgin olive oil
* 3 tablespoons white wine vinegar
* 2 teaspoons Dijon mustard
* 2 heads radicchio, leaves separated (you can also use Boston or Bibb lettuce)

Directions

1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. In a small bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
3. Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Here's "my" taco salad......really...really GOOD!

1 Bag tortilla chips, crushed
1 head iceberg lettuce, chopped into bite size pieces
1 can chili beans with sauce
1 8oz bottle green goddess dressing(or make your own)
3 roma tomatos, diced
1 4oz can green chilies
1 cup grated cheddar cheese

Mix and serve.

These are so good you won't even miss the meat. Grilling time may differ depending on the size of your mushrooms. We have these several times in the summer. Makes for a nice light meal.

GRILLED STUFFED PORTOBELLO MUSHROOMS

2/3 c. chopped plum tomatoes
1/4 c. (1 oz.) shredded part-skim mozzarella cheese
1 tsp. olive oil, divided
1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary
1/8 tsp. ground black pepper
1 clove garlic, crushed
4 (5" each) portobello mushroom caps
1 Tbsp. fresh lemon juice
2 tsp. low-sodium soy suce
Cooking spray
2 tsp. minced fresh parsley (optional)

Combine tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove brown gills from the underside of the mushroom caps using a spoon. Remove stems. Combine 1/2 tsp. oil, juice and soy sauce in a small bowl. Brush over both sides of the mushrooms. Place the mushrooms, stem side down on the grill rack coated with cooking spray and grill 5 minutes on each side or until soft. Spoon 1/4 c. tomato mixture into each cap. Cover and grill 3 more minutes or until cheese melts. Sprinkle with parsley. Serves 4. (83 cals, 3.5g fat, 4 mg. chol., 123g sodium)

Here's a dessert recipe I made when Harry was going to WW. I don't think my marshmallows rose exactly the way they were supposed to but it sure was a treat anyway!

CHERRY SURPRISE CAKE

Servings: 20
WW Points: 3

4 c. mini marshmallows
1 package yellow cake mix (18-1/4 oz.)
1 can light cherry pie filling (21 oz.)
10 oz. diet Sprite
2 egg whites

Heat oven to 350. Coat a 9x13 pan with cooking spray. Spread marshmallows evenly over the bottom. Prepare cake using diet Sprite and egg whites (nothing else). Pour batter over marshmallows. Spoon cherries over batter. Bake 45-50 minutes.

Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will be brown and bubbly.
NOTE: Would be good with lemon cake mix and bluebery pie filling, too. Or spice cake mix with apple pie filling. Make sure the filling is light, not regular.

Per serving: 138 calories, 3g fat, 2g protein, 26g carb, trace dietary fiber, 1mg cholesterol, 179mg sodium.

this is close to yours Patti

Strawberry Magic Cake
1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water

Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto
center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting.

Check under help for potato salad. There's two recipes there. One with mayo, one without.

From Meathead's site, we love his sweet and sour slaw:

Yield. 8 small servings
Prep time. 30 minutes
Let it sit. At least 1 hour in the fridge if possible

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color

Ingredients for the dressing
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
1/4 cup distilled white vinegar (not cider vinegar)

Nicole, I love Taco Salads! Have you tried it with hamburger and French Dressing, and eat it hot?

In one bowl put all your greens and cheese in it.

In a pan brown and drain hamburger, add the beans and keep hot.

Mix the meat mixture with the greens on your plate and then add French Dressing.

Now I'm hungry!

We had taco salad for dinner last night. MaryannTX got me hungry for it a few days ago. Here's how we do it (fast and easy).

Brown hamburger and add a packet of taco seasoning. On a plate, crunch up tortilla chips, top with lettuce, then the meat, chopped onion, grated cheese, black olives and avocado slices. Top that with salsa and sour cream. Warning: a little of this goes a long way! Don't salt the meat or anything. It's plenty salty as it is.

Thanks for the Cherry Surprise Cake....I am going to WW now and love knowing the points value for things.
Sounds really good!