Chicken Salad Sandwiches

"I love this meal because it tastes even better the day after and is great for home-lunch!"

Ingredients:

3 chicken breasts, boiled and shredded

6 stalks celery, diced (you can use less, but I like a lot of crunch!!)

3 green onions, diced

10-20 almonds, diced (or cashews, I just always have almonds so I use those)

3 tablespoons mayo (I don't use very much, use more if desired)

1 packet ranch dressing seasoning

rustic bread

Directions:

Add together and serve on rustic bread. Enjoy :)

From the kitchen of Whitney M.

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Barbecue Chicken Salad

Great as a main course served with yummy breadsticks. ( From the blog "Snow Delicious")

Ingredients:

1 head Romaine Lettuce
1 head iceberg Lettuce
1 can Black Beans rinsed and drained
1-2 cups corn
Jicama (cousin to the sweet potato...)
3-4 T cilantro
1 cup Monterey Jack cheese
Ranch Dressing

Toss together; then add:
*Barbecue chicken (see below)
Diced tomatoes
Green onion
*Corn tortilla strips (see below)

*Barbecue Chicken Recipe
1 1/3 T Olive Oil
1 1/3 T minced garlic
2 tsp Soy Sauce
2 tsp Salt
1/4 c sweet and spicy BBQ sauce
5 boneless skinless chicken breast
Marinade for at least 1 hour longer is better. You can cook it on the BBQ or stove top. Make sure that you coat the chicken with the remaining sauce in the bowl while on the BBQ. If you make in a pan I recommend dicing it first.

*Fried Tortilla Strips (You can also pick up a big container full from cafe rio, bajio, etc. if you want to skip this step.):
Canola Oil
12 corn tortillas
Cut 1/4 inch wide place in med-med high heated oil. Cook until crisp and barely changing color. They change fast.

From the kitchen of Marianne K.

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Lime Chicken Fajitas

Had these for dinner last night - YUMMY!! Leftovers make a great pasta dish the next day.

Ingredients:

1 lb chicken pieces, sliced into strips

Marinade - see below

1 onion, sliced

1 red pepper (or any color), sliced into strips

Tortilla shells (see hint below)

Cheese, grated

Avocado/guacamole

Sour cream

Salsa

Marinade:

1/3 - 1/2 C. lime juice - fresh or bottled

1-2 tbsp. honey

1-2 clove fresh garlic, minced fine

2 tsp. cumin

Fresh cilantro to taste, chopped (I use a small handful)

Pinch red pepper flakes - optional, for heat

1/8 C. vegetable oil

Salt and pepper to taste

Directions:

Whisk marinade ingredients in a small bowl, and then pour over chicken in glass dish or Ziploc bag. While meat is marinating, chop up other ingredients and get skillet/pan ready. Heat pan on medium high until pan is hot. Add chicken, all the marinade, onion, and pepper. Stir/toss often to cook chicken through - this should only take 10-15 minutes with chicken that is sliced small. While cooking, the marinade should thicken to create a nice glaze/sauce for the meat and veggies. Once done, assemble fajitas as desired.

Chef preferences:

I also love to add black beans or prepared Spanish rice.

Fresh cilantro leaves

Squirt of fresh lime adds a nice flavor to the fajita.

Hint: To warm up flour shells, put 3-4 in a packet of tin foil and place in 300-350 degree oven while meat is cooking (10-15 minutes). If you need more shells, do as many as desired, but just try to keep 3-4 per packet. If your shells are dry to begin with, add a few drops of water to help moisten.

From the kitchen of Carey H.

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Rhodes Rolls Pizza

I layed out like 10 Rhodes rolls (I wanted left over pizza to warm up for lunch) in the morning and covered them. Let them rise and come dinner time spread out flour on the counter top. Roll a couple together, or all of them for one big pizza.. Preheat your oven to 350. We did three individual pizzas out of those 10 rolls so they would fit on just one baking sheet. (Spray with PAM) -- cheese and spinach (chopped up really small.), a plain cheese, and a BBQ chicken and spinach pizza. So really whatever yummy pizza you like or whatever you have on hand in the house can top your pizzas. They cooked 8-12 min depending on what we liked!!! SOO easy... It was so fast and easy and we had lunch for the next day too!!

From the kitchen of Jessica T.

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