Happy Monday! I hope you had a good Thanksgiving weekend. If you ate a few too many yummy treats like I did, it’s time to get back on track. So, the healthy living challenge for this week is to be more moderate – in everything really, not just eating. Sometimes we can get crazed at this time of year trying to make everything “perfect” – ourselves, our homes, our presents…etc. All we really need to do is get up every day determined to be happy and make it a good day, and live a little better than you did the day before. Just remember that happiness is a choice. Here is a great recipe for cranberry salad. I made this for Thanksgiving, and let me tell you it is good with turkey! You’ll need about 3 hours for this one to give it time to set up.
2 (3oz.) pkgs. Cherry jello gelatin
1 (16oz.) whole cranberry sauce
1 (20oz.) can crushed pineapple with juice
1 (8oz.) pkg. cream cheese (use low fat, no one can tell)
1 cup chopped walnuts or pecans
2 tsp. mayonnaise (again, low fat)
Drain crushed pineapple and save ¼ cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour ½ of the mixture into a serving bowl and set it in the freezer. Leave the other half out for about ½ hour until the mixture in the freezer is firm. Then, mix the cream cheese, mayo and nuts together in another bowl. Spread that over the set jello mixture, and then pour the remaining unset jello mixture on top. Put this in the fridge for about 2 hours, or until it’s nice and firm. Good stuff!