1 can chicken, drained
1/4 cup mayo
1/2 cup bbq sauce
1 stalk celery chopped
3 pieces cooked bacon
salt and pepper to taste
Mix together and serve on croissants, wraps, rolls, or crackers. Top with avocado and fresh tomato.
September 29, 2010
September 28, 2010
Spicy Tomato Bisque by Alicia
1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)
In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)
In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
Southwestern Turkey Panini by Alicia
1 can chopped olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 cup mayo
1/3 cup sour cream
1/3 cup chopped green onion
1 pound sliced smoked turkey
2 tomatoes chopped
2 chopped avocados
1 1/2 cups shredded cheddar cheese
1 loaf of French bread
Mix first top 7 ingredients. Cut bread lengthwise and spread 2/3 of the sauce across both sides. Then layer as follows: Turkey slices, chopped tomato, chopped avocado, remaining sauce and then cheese.
Bake in a 350 degree oven for 20-30 minutes until cheese is ooey, gooey and bubbly.
This can also be made into panini which we really like and best when served with chips and salsa.
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 cup mayo
1/3 cup sour cream
1/3 cup chopped green onion
1 pound sliced smoked turkey
2 tomatoes chopped
2 chopped avocados
1 1/2 cups shredded cheddar cheese
1 loaf of French bread
Mix first top 7 ingredients. Cut bread lengthwise and spread 2/3 of the sauce across both sides. Then layer as follows: Turkey slices, chopped tomato, chopped avocado, remaining sauce and then cheese.
Bake in a 350 degree oven for 20-30 minutes until cheese is ooey, gooey and bubbly.
This can also be made into panini which we really like and best when served with chips and salsa.
Zucchini and Tomato Pasta Bake by Angie
8 oz. whole wheat penne pasta
1/2 cup Parmesan cheese
1/2 cup crushed saltines
1Tbs. olive oil
2-3 cups chopped zucchini or summer squash
1 lg. tomato chopped
garlic salt
onion powder
dried oregano
dried basil
1 1/2 cups shredded mozzarella
1 can tomato sauce
Crush saltines and mix with Parmesan cheese, set aside. Cook pasta 10-12 minutes, crain and set aside in a large bowl. In large skillet over medium heat toss olive oil, zucchini, and tomatoes together. Season with garlic salt, onion powder, oregano and basil to taste. When zucchini is tender, add veggie mixture to pasta. Toss in shredded mozzarella and add a can of tomato sauce. Pout into greased casserole dish. Top with saltine and Parmesan mixture. Cook at 350 for about 20 minutes. Let sit 5 minutes before serving.
1/2 cup Parmesan cheese
1/2 cup crushed saltines
1Tbs. olive oil
2-3 cups chopped zucchini or summer squash
1 lg. tomato chopped
garlic salt
onion powder
dried oregano
dried basil
1 1/2 cups shredded mozzarella
1 can tomato sauce
Crush saltines and mix with Parmesan cheese, set aside. Cook pasta 10-12 minutes, crain and set aside in a large bowl. In large skillet over medium heat toss olive oil, zucchini, and tomatoes together. Season with garlic salt, onion powder, oregano and basil to taste. When zucchini is tender, add veggie mixture to pasta. Toss in shredded mozzarella and add a can of tomato sauce. Pout into greased casserole dish. Top with saltine and Parmesan mixture. Cook at 350 for about 20 minutes. Let sit 5 minutes before serving.
Parmesan Chicken by Tanille
1 cup Ritz crackers crumbs
1 1/2 Tbs. Parmesan cheese
1 cup sour cream
10-12 chicken tenders
1 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 cup melted butter
Combine cracker crumbs, cheese garlic and seasoning salt. Set aside. Place thawed chicken in 9x13 inch pan and spread sour cream over chicken. Sprinkle cracker mixture over top of sour cream. Drizzle butter over cracker mixture. Bake at 350 for 30-45 minutes.
1 1/2 Tbs. Parmesan cheese
1 cup sour cream
10-12 chicken tenders
1 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 cup melted butter
Combine cracker crumbs, cheese garlic and seasoning salt. Set aside. Place thawed chicken in 9x13 inch pan and spread sour cream over chicken. Sprinkle cracker mixture over top of sour cream. Drizzle butter over cracker mixture. Bake at 350 for 30-45 minutes.
Easy Chicken Tortilla Soup by Giselle (& Nicole)
1 can black beans, rinsed and drained
1 can creamed corn
1 can Rotel tomatoes w/ chilis
1 can chicken
2 cans Chicken with Wild Rice Soup
1 can water
Mix all together and heat until ready to serve. Top with cheese, sour cream, and tortilla chips
1 can creamed corn
1 can Rotel tomatoes w/ chilis
1 can chicken
2 cans Chicken with Wild Rice Soup
1 can water
Mix all together and heat until ready to serve. Top with cheese, sour cream, and tortilla chips
Chicken Tacos by BreAnn
6 frozen chicken breasts
1- 16 oz. bottle of salsa
1 pkg. fajita seasoning mix
Put all in a crockpot and cook on low for 6 hours. Serve whatever you like on your tacos.
1- 16 oz. bottle of salsa
1 pkg. fajita seasoning mix
Put all in a crockpot and cook on low for 6 hours. Serve whatever you like on your tacos.
Chicken Stroganoff by Keri
4 bacon strips crumbled
1 lb diced chicken
1 med onion
2 cans mushrooms (or 1 carton fresh)
1 1/2 cups chicken broth
2 garlic cloves
1/2 tsp. salt
1/8 tsp. paprika
pepper to taste
Mix the above ingredients and saute over medium heat until mushrooms are semi-soft and chicken is done.
Mix 2 Tbs. flour with 1 cup of sour cream and add to the chicken mixture saute all and serve over noodles.
1 lb diced chicken
1 med onion
2 cans mushrooms (or 1 carton fresh)
1 1/2 cups chicken broth
2 garlic cloves
1/2 tsp. salt
1/8 tsp. paprika
pepper to taste
Mix the above ingredients and saute over medium heat until mushrooms are semi-soft and chicken is done.
Mix 2 Tbs. flour with 1 cup of sour cream and add to the chicken mixture saute all and serve over noodles.
Tuna Melt Patties by Keri
2 cans tuna, drained (or 1 can salmon)
1/3 cup celery chopped finely
1/4 cup green onions sliced
1/4 cup dried bread crumbs or crushed saltines
2-3 Tbs. mayonnaise
2-3 Tbs. dill or sweet relish
1 egg (or only egg white for healthier option)
1 tsp. mustard
Mix the above ingredients well and form into patties. Grill/fry on med/high heat until golden on each side. Serve on English muffin or buns with lettuce, tomato and condiments.
1/3 cup celery chopped finely
1/4 cup green onions sliced
1/4 cup dried bread crumbs or crushed saltines
2-3 Tbs. mayonnaise
2-3 Tbs. dill or sweet relish
1 egg (or only egg white for healthier option)
1 tsp. mustard
Mix the above ingredients well and form into patties. Grill/fry on med/high heat until golden on each side. Serve on English muffin or buns with lettuce, tomato and condiments.
Chicken Salad by Nicole
1 1/2 cups chicken; cooked and chopped (you can also use canned or rotisserie)
1 1/2 cups celery, finely chopped
1/2 tsp. salt & pepper
2 tsp. finely chopped onion
2 Tbs. fresh lemon juice
3/4 cup mayo
1 1/2 cups celery, finely chopped
1/2 tsp. salt & pepper
2 tsp. finely chopped onion
2 Tbs. fresh lemon juice
3/4 cup mayo
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