Angel Food (lowfat)

I wound up not cooking one single meal last week. I was too busy organizing a black tie event, preparing for trustee meetings, and working on 3 different grant proposals to do meal planning, much less preparation. I’m lucky to live near my parents right now, so I took advantage of my parents’ kindness and ate with them a couple nights. For the rest of the week, I relied on catering from work and takeout Chinese food. By Saturday, I didn’t even feel hungry.

After a stressful week at work, this weekend has felt downright luxurious. I’ve been catching up on cooking magazines and planning some yummy meals. Today, I finally made the Chinese Chicken Salad  from Weight Watchers that I mentioned in my last post. The recipe is a fine way to use up leftover rotisserie chicken. Using lowfat instead of nonfat mayo was a good choice, despite the extra couple points it added per serving. The salad was nicely creamy from the mayo and crunchy from the vegetables, all in one bite. However, the recipe isn’t quite a homerun - it can be fresher tasting. If I make this again, I might use half yogurt and half mayo, add some squirts of lime juice, and throw in some chopped mint to brighten the flavor. However, I don’t want to dissuade anyone from trying the recipe as  it is written. I’m not usually a big fan of Weight Watcher’s recipes, but this chicken salad made for a satisfying spring lunch.

Later tonight, I’m going to make salmon with orange and fennel. Sundays in the kitchen just perk up my soul!