Chicken Chop Salad

Romaine lettuce, rinsed and cut in to bit sized pieces
1 lb boneless, skinless chicken, seasoned and grilled {i marinate my chicken in fat free Italian dressing for 2 hours prior to grilling}
1 bunch of cilantro, washed and chopped
3-4 green onion stalks, washed and diced
1 green pepper, washed, de-seeded and diced
1 can black beans, drained and rinsed
3-4 roma tomatoes, washed and diced
1 cup frozen corn {rinse in hot water to defrost}
Shredded cheese
Ranch
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You can either let everyone put what they like on their own salad, or mix it all together in a large bowl!

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}

Chicken Casserole Soup

1 lb boneless skinless chicken
6 cups water
1/2 tsp. salt
1/4 tsp. pepper
Chicken bullion to taste
- boil chicken in water and bullion.
Add:
1 onion, diced
4 potatoes, peeled and diced
4 stalks of celery, cleaned and diced
2 garlic cloves, minced
1 tsp. basil
- simmer 15-20 minutes or until potatoes are almost done, but not quite.
Remove chicken and shred with a fork.
Add back to pot.
Add:
8 oz bag of frozen peas and carrots
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup sour cream
Enough water for desired thickness
- simmer until peas and carrots are tender.
Serve in bowls with shredded cheese and rolls.

Knock-off Wendy's Chili

2 lbs extra lean hamburger
3 tbsp olive oil
1 onion, diced
1 green pepper, diced {green pepper is a must!}
2 cans kidney beans, drained
2 cans petite diced tomatoes
1 small can tomato sauce
1/2 tsp basil
1/8 tsp garlic salt
1/8 tsp onion salt
2-3 dashes of cumin {optional}
1 tsp cinnamon
4 tbsp brown sugar
.
In a large pot, cook onion and green pepper in oil for 2-3 minutes.
Add hamburger and cook till almost done.
Add beans, tomatoes, tomato sauce and all spices except cinnamon and brown sugar.
Simmer for 10 minutes with lid on.
Add cinnamon and brown sugar.
Mix well.
Continue to simmer with lid on for another 10 minutes.
Serve with cheese and sour cream.
{great on baked potatoes!}

Mexican Grilled Cheese Sandwiches

4 slices Texas Toast {or any other kind of bread you might have on hand}

Butter

2 Tbsp cilantro, chopped finely

Pinch of salt

2 slices Pepper Jack Cheese

1 avocado, sliced thinly

Salsa for dipping

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Stir the cilantro, salt and butter together until smooth.

Spread the butter mixture on one side of each slice of bread.

Place the buttered side of two pieces of toast down on a frying pan.

Top with a slice of cheese and a few slices of avocado. 

Top with remaining bread.  

Fry until lightly browned on both sides.

Serves 2.

Mini Lasagnas w/ Sweet Corn & Mascarpone

I have ramekins and hate to admit, I have never used them before... Now I have a great recipe to try!  I found this recipe on Giada at Home, and it looked so good!  Mascarpone is similar to cream cheese but it has a more mild flavor.  It is also similar to ricotta cheese but is smoother.  Can't wait to try it!

Butter, for ramekins

12 lasagna sheets

3 cups frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

3 cloves garlic, minced

1 cup {8 ounces} mascarpone cheese, at room temperature

1 cup {4 ounces} finely grated Romano, plus 1/2 cup {2 ounces}

1 large lemon, zested

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup packed chopped fresh basil leaves

1 1/2 cups {6 ounces} shredded sharp Provolone

Extra-virgin olive oil, for drizzling

*Special equipment: 6 {10-ounce} ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

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Arrange an oven rack in the center of the oven.

Preheat the oven to 375 degrees F.

Butter 6 {10-ounce} ramekins.

Set aside.

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Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender, stirring occasionally, about 8 minutes.
Drain.
Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
In a food processor, blend the corn, cream and garlic until chunky.
Add the mascarpone, 1 cup of the Romano cheese, the lemon zest, salt, and pepper.
Blend until smooth.
Add the basil and pulse until just combined.
Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone.
Fold 2 overhanging pieces of pasta over the filling, {trim the ends of the pasta with scissors, if necessary}.
Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone.
Fold over the 2 remaining overhanging pieces of pasta.
Spoon any remaining filling on top of the pasta.
Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil.
Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes.
Cool for 10 minutes.
*To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

Cheese & Vegetable Chowder

2 Tbsp. butter
1 Lrg. onion, finely chopped
1 Lrg. leek, split lengthwise and thinly sliced
2 garlic cloves, crushed
6 Tbsp. flour
5 cups chicken or vegetable stock
3 carrots, diced
2 stalks celery, diced
1 turnip, diced
1 Lrg. potato diced
1/8 tsp. dried thyme
1 bay leaf
1 1/2 cups cream
2-3 cups sharp cheddar cheese, grated
salt and pepper to taste
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Melt butter in a large pot.
Add onion, leek and garlic. 
Cook on medium-low heat until vegetables start to soften.
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Stir in flour and cook for 2 minutes. 
Add a little of the stock and stir well, scraping the bottom of the pan to mix in the flour.
Bring to a boil and slowly stir in the rest of the stock.
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Add the carrots, celery, turnip, potato, thyme, and bay leaf.
Reduce heat, cover and simmer for 35 minutes or until carrots are tender.
Remove the bay leaf.
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Stir in the cream and simmer over low heat for 5 minutes. 
Add the cheese and stir until completely melted. 
Add salt and pepper as needed.

{this recipe could also be done in the crock pot.  Just add all prepared ingredients in the crockpot excluding the flour, cream and cheese. Cook on high for 4-5 hours, then check the vegetables to make sure that they are tender.  If they are, add the flour and mix well.  Then add the cream and cheese.  Continue cooking until cheese is all melted.}

3 Cheese Veggie Pizza

I threw a Pampered Chef party last night and this is what we made!  It was SOOOO good and SOOOO easy!  Love recipes like that!

1 {10 oz} package refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 Roma tomatoes, sliced
1 cup mushrooms, sliced {normally I hate mushrooms but they were so good on this!}
2 garlic cloves, pressed
3 Tbsp. Olive Oil
1 cup {4 oz} shredded mozzarella cheese
1 cup {4 oz} shredded cheddar cheese
1/4 cup {1 oz)} grated fresh Parmesan cheese
1 teaspoon Italian seasoning
.
Heat oven to 400.
Spread pizza dough onto pizza pan.
Bake for 7 minutes.
Remove from oven.
Slice onion, zucchini, tomatoes and mushrooms.
Press garlic into olive oil and mix.
Pour over crust and spread evenly.
Sprinkle mozzarella and cheddar cheeses over crust then top with onion, zucchini, tomatoes and mushrooms.
Sprinkle with Parmesan and then seasoning.
Bake 15-18 minutes or until crust is golden.

Twice Baked Potatoes

Who doesn't love a good twice baked potato?!!

POTATOES
3 Baked Potatoes
Extra virgin Olive oil
salt
.
FILLING
3 Tbsp butter
1/4 cup milk
1/4 cup sour cream
salt and pepper to taste
3/4 cup sharp cheddar cheese
green onions or chives for garnish
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Preheat the oven to 425.
.
Scrub and dry the potatoes.
Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
Sprinkle each potato with kosher salt on all sides.
Bake the potatoes for 1 hour. {When you take them out, leave the oven on.}
.
Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
Using a sharp knife, split the potatoes in half lengthwise.
Use a spoon to scoop out the flesh into a medium bowl, leaving 1/4- inch of flesh in the potato skins to keep them intact.
Place the potato shells back on the baking sheet.
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Add butter, milk, sour cream and 1/2 cup cheese to the scooped potato flesh.
Mash with a potato masher or fork, or blend with a hand mixer. {If the mixture seems dry, add a little more milk.}
Season the potato mixture with salt and pepper.
Taste and adjust.
Spoon the potato mixture evenly into each potato.
Top the potatoes with the remaining 1/4 cup cheese.
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Bake for 15 to 20 minutes, until the tops are golden and gooey.
Top with chopped green onions or whatever you like.
Dig in!

Root Beer Pulled Pork Sandwiches

I don't know why I have never tried this method for pulled pork before but I will definitely be doing it again. It is so yummy! And sooooooo easy.
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2-3 lbs. Pork roast
1 liter root beer {or any other flavor "dark" pop}
1 bottle of your favorite BBQ sauce
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Put pork roast in crockpot and cover with root beer.
Cook on low for 8 hours or high for 6.
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Remove pork from crockpot and place in a medium sized bowl.
Pour BBQ sauce over pork and shred and mix with a fork.
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Serve on buns.

Chicken Quesadilla's

12 Tortilla's any size
1/2 lb cooked chicken, shredded or cut up into bit size pieces {I like to use rotisserie chickens, they are so easy!}
1 small can green enchilada sauce
Hot sauce or salsa
Shredded cheese
Sour cream
.
Spray a large pan with cooking spray and heat on medium - medium high heat.
Place tortilla on hot pan and sprinkle with desired amount of cheese.
Place a single portion of chicken in a small bowl and add enough enchilada sauce to moisten, and a few dashes of hot sauce or a bit of salsa.
Mix together and spread over cheese.
Top with another tortilla and flip and cook until tortilla starts to brown.
.
Serve with sour cream for dipping.
{If you like spice, you can also add nacho jalapenos to the chicken mixture.}

The Man Salad {girls like it too}

2 cans refried beans
1 lb hamburger
1 pkg taco seasoning
1 can olives, sliced
1 jar salsa
2 cups cheddar cheese
3 med. tomatoes, diced
1 head of lettuce, chopped
sour cream

Tostada salad bowls
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Spread refried beans in a 9X13 baking dish.
Brown hamburger and taco seaoning together; layer over refried beans.
Slice olives and spread over hamburger.
Pour salsa over olives.
Top all with cheese.
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Bake in oven at 350.
20-25 minutes.
.

Serve a good sized portion into individual tostada bowls.

Top with desired amount of lettuce, tomatoes, guacamole and sour cream.

{You can add any toppings that you would like!}

{If you want a dressing, you can use reagular ranch or try this yummy tomatillo ranch. To try, click here: Tomatillo Ranch Dressing }

Ground Beef Taco Supreme

I love Taco's but don't really like the flavor of taco seasoning.I found this recipe in in the Family Circle mag and can't wait to try this one.
I LOVE that it uses individual spices instead of a spice packet full of MSG!
If you try it, let me know how it tastes!

1 1/2 pounds lean ground beef

2 Tbsp. onion flakes

1 Tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. black pepper
3 Tbsp. tomato paste
1/3 cup water
1 pkg. hard taco shells
Shredded lettuce, diced tomato, grated pepper jack cheese (or whatever kind of cheese you like) and sour cream.
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Heat a large skillet over medium-high heat.
Brown beef for 5 minutes.
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Add onion flakes, chili powder, garlic, salt, cumin and pepper.
Cook 3 minutes.
.
Whisk tomato paste and water together.
Add to skillet and cook for 2 minutes, until thickened.
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Heat taco shells in microwave for 45 seconds.
Spoon ground beef filling into taco shells and serve with whatever toppings you prefer.

Grilled Chicken Soft Tacos

I got this recipe from the Family Circle mag and it is so fresh and good!

Since I have been craving Mexican food like you wouldn't believe with this pregnancy, I thought I would share the yumminess.

1 1/2 pounds boneless, skinless chicken breast cutlets

1 tsp. adobo seasoning salt (such as Goya)

1 pkg. small flour tortillas (8 per pkg.)

Fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole, for serving.

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Sprinkle adobo seasoning onto both sides of chicken.

Heat grill or grill pan to medium-high heat.

Lightly coat grill rack with oil.

Grill chicken until cooked through, 5-6 minutes per side.

Transfer to cutting board.

Cut chicken cross ways into thin strips.

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To serve, spoon about 1/4 cup chicken strips onto a tortilla.

Add fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole.

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Fresh Salsa

In a medium bowl combine:

1 lb. tomatoes, cored and chopped

3-4 green onions, finely chopped (just the white end)

1/4 cup fresh cilantro, chopped

3 garlic cloves, finely chopped

1 jalapeno, seeded and finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

2 limes, juiced

1 Tbsp. olive oil

.

Guacamole

Peel, pit and mash 2 avocados in a small serving bowl.

Stir in 1/2 cup fresh salsa and 1/8 tsp. salt.

Cucumber Salad

This looks so good to me. Can't wait to try it! Let me know what you think if you do!
3 Roma tomatoes, seeded and diced

2 cucumbers, seeded and diced

1 Tbsp. chopped fresh parsley

1/2 cup chopped olives

1/2 small red onion, chopped

2 Tbsp. cider vinegar

2 Tbsp. lemon juice 4 Tbsp olive oil

Salt and pepper to taste

8 oz. Greek feta cheese, diced or crumbled

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Toss together all ingredients except feta cheese in a large bowl.

Let sit at room temperature for 1 hour to allow flavors to develop.

Toss in the feta cheese right before serving.

Add more salt and pepper if needed.

Tosted Veggie Sandwich

I got this idea when I was a teenager.
One of my mother's friends came over eating one and it looked so good!
It is healthy but with the avocado, it fills you up.
I could eat on of these everyday for lunch!

Whole wheat bread, lightly toasted

Tomatoes, sliced

Avocado, peeled, pitted and sliced

Lettuce leaves

Light Mayo

Salt and Pepper

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Spread desired amount of light mayo on toasted wheat bread.

Layer lettuce, tomato, and avocado on prepared toast.

Salt and pepper avocado generously.

Top with remaining piece of toast.

{If you're not worried about it being low fat you could have chive and onion cream cheese on it instead of mayo. You can also add things like thinly sliced cucumbers!}

Southwest Chicken Sandwich

Boneless, chicken breast {1 for each person eating}

2 small cans green chili's

1 tsp. salt

Cream cheese

Pepper Jack Cheese, sliced

Buns, buttered and toasted

tomatoes, sliced

lettuce

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Mix salt and green chili's in a small dish.

Spoon into a gallon size Ziploc bag.

Place chicken inside and zip shut.

Massage green chili's into the chicken and marinade in fridge for at least 3 hours. {massage chicken in bag 3-4 different times.}

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Grill until almost done then place pepper jack cheese on top of chicken and cook the rest of the way, allowing cheese to melt.

Spread cream cheese on toasted bun.

Place chicken on bottom bun, then tomato and lettuce.

Cool Ranch Taco Salad

1 lb. hamburger

1 pkg. taco seasoning

1/4 cup water

1 bag cool ranch Doritos

1 head lettuce, chopped

2 cups cheddar cheese, grated

salsa

ranch dressing

.

{other ideas:}

beans

olives

tomatoes

green onions

sour cream

.

Brown hamburger and taco seasoning together with water.

On a plate layer:

Doritos, taco meat, cheese lettuce, salsa and then ranch.

Enjoy!

7 Layer Salad

1 head of lettuce, chopped to bite size
1 small bag of peas
3-4 green onions, diced
1 cup cheese
1 can water chestnuts, drained and chopped
2 cups mayo
2 tbsp white sugar
1/8 tsp. garlic salt
1/2 lb. cooked bacon, cooled and chopped

{Chop}
lettuce to bite size and layer in the bottom of a triffle dish.
{Layer}
in peas, green onions, water chestnuts, and cheese.
{Mix}
mayo, sugar, and garlic salt.
{Pour}
on top of layers and spread evenly.
{Top}
with bacon.

{If you don't consider the dressing a layer, you can hard boil eggs and add them before or after the dressing layer!}

South of the Border Wraps

1- 15 oz can black beans

1 avocado, chopped

1 medium tomato, chopped

2 green onions, diced

2 Tbsp pico or salsa

1/2 cup chopped cilantro

1 cup grilled chicken diced

1/2 cup corn {optional}

1 lime, juiced

1/4 tsp. salt

garlic salt to taste

1 cup grated cheese

2 Tbsp melted butter

4-6 tortillas

Preheat oven to 350.

Mash black beans in a medium bowl.

Add avocado, tomatoes, green onion, salsa, cilantro, chicken, lime juice, salt, and garlic salt.

Mix till combined.

Divide mixture between tortillas and sprinkle with cheese.

Roll tortillas up and place seam side down, in a greased 9X9 baking dish.

Brush tops of tortillas with butter.

Bake for 20 minutes.

Serve with sour cream, guacamole, and fresh pico if desired.