WHISK together flour, baking powder, soda and salt.
WHISK together buttermilk, honey, butter and egg in another bowl until well blended, pour wet into dry mixture, stir just until moistened, fold in nuts.
SPREAD in sprayed 9- by 5-inch loaf pan.
BAKE at 350° for 50 minutes or until light golden on top and baked through, remove from pan and cool.
Nutrition information: Per slice: 160 calories, 60 calories from fat, 6 grams fat, 1 gram saturated fat, 20 milligrams cholesterol, 420 milligrams sodium, 23 grams carbohydrates, 3 grams fiber, 5 grams protein.
Dill Chicken Salad
Makes about 2 cups.
1/4 cup light mayonnaise
3 tablespoons light sour cream
1/4 cup chopped celery
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
1/4 teaspoon salt
2 cups chopped cooked chicken
MIX together mayonnaise, sour cream, celery, dill, onion powder and salt, fold in chicken, tossing to coat.
COVER and refrigerate until serving time.
Nutrition information: Per 1/2 cup serving: 180 calories, 80 calories from fat, 8 grams fat, 2.5 grams saturated fat, 65 milligrams cholesterol, 460 milligrams sodium, 2 grams carbohydrates, 0 grams fiber, 22 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.