Chicken Pasta Salad with Grapes and Poppy Seed Dressing To Othervoice: I don't see where anyone alese addressed your question about the amount of sodium in this recipe. Without seeing the Pasta Salas mix box I'd guesss some of it is coming from there, but I'd say a good portion is coming from the bottled poppy seed dressing. You may want to try and make your own dressing to lower the sodium count. I found a recipe on another site ( by someone named Paula) which looks pretty easy & only has a tsp. of salt in it. Poppy Seed Dressing Recipe Yield 1.75 cups (14 servings) Ingredients 1/3 cup white sugar, 1/2 cup white vinegar, 1 teaspoon salt, 1 teaspoon ground dry mustard, 1 teaspoon grated onion, 1 cup vegetable oil, 1 tablespoon poppy seeds. Directions In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. Nutritional Information per serving: Calories: 161 | Total Fat: 15.9g | Cholesterol: 0mg Otherwise if you use grilled chicken that you make yourself, this sounds like a good recipe that I'd like to try & would be fairly healthy for you. I hope this helps.

Impossibly Easy Chocolate-Coconut Pie I haven't made this pie yet, but it sounds very much like one I've made for years called Amazing Coconut Pie and has all the same ingeredients except the chocolate. The quatity of the egggs is differety & the way you prepare it varies alittle. It may help in the end results. (I would suggest melting the chocolate with the milk and letting it cool before putting it in the blender with the rest of the ingredients) I think the 4th egg will make the difference in the binding of all the ingredience. You can use low fat milk & I can't believe it's not butter or something like that to keep the fat & calories down & sub splenda instead of sugar. Use your best judgement for your needs. AMAZING COCONUT PIE 2 CUPS MILK ¼ CUP BUTTER ¾ CUP SUGAR 1-1/2 TSP VANILLA ½ CUP BISCUIT MIX 1 CUP COCONUT 4 EGGS Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand for 5 minutes; then sprinkle with coconut. Bake at 350º for 40 - 45 minutes. Serve warm or cool.