Fresh Stawberry Chicken Salad

STRAWBERRY CHICKEN SALAD

2 servings

• 2 boneless, skinless Chicken Breasts
• 2 teaspoons Olive Oil
• Salt and Pepper, to taste 
• 6-8 cups chopped Romaine Lettuce
• 1 cup Strawberries, sliced
• 1/4 cup sliced Almonds
• 1 cup Poppyseed dressing
• 1/2 cup light Raspberry Vinaigrette

Directions:   Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.

On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Asian Turkey Lettuce Wraps

1/2 cup water
1/2 cup instant brown rice
2 tsp oil
1 lb. lean ground turkey
1 T minced fresh ginger
1 large red bell pepper diced
1 8 oz. can water chestnuts, chopped
1/2 cup chicken broth
2 T hoisin sauce (find in oriental section of grocery store)
1 tsp. five-spice asian spice
1/2 tsp. salt
chopped cilantro, to taste (dried or fresh)
Large lettuce leaves

Cook the rice in water according to directions.  Meanwhile, heat oil in large pan.  Add turkey and ginger, cook crumbling with a wooden spoon, until turkey is cooked through.  Stir in rice and remaining ingredients (except lettuce) and cook 2 minutes more.  Spoon into lettuce leaves to serve. Can put shredded carrots and sprinkle more cilantro on top if desired.

Chocolate Zucchini Bread

2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil ( I used 1/4 cup oil and 1/4 cup applesauce)
1 oz.unsweeted chocolate square, melted
1 C. grated zucchini
1/2 tsp. vanilla
1 C. flour ( I used half wheat and half white)
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. baking powder
1/2 tsp. baking soda
1.  In a large mixing bowl, beat the eggs until they are lemon-colored and smooth.  Beat in the sugar, brown sugar, and oil.  Add the chocolate.  Stir in zucchini and vanilla. Sift all dry ingredients; stir into the zucchini mixture.
3.  Pour into well-greased loaf pan
4.  Bake in 325 degree oven until toothpick inserted in center comes out clean; about 45-55min.

Quick and Cheesy Chicken Pot Pie from KitchenSimplicity.com

2 cups chopped cooked chicken
2 cups steamed veggies (broccoli, cauliflour, corn, green beans, onions, garlic, carrots are good)
Cheese Sauce:
2 Tbls. butter
2 Tbls. flour
1 cup chicken broth
salt and pepper to taste ( I also added 1 tsp. Tone's Garlic and Herb seasoning)
1 cup shredded cheese
Biscuit Topping:
1 cup biscuit mix ( I used Hodgson Mill  "Insta-Bake" Whole Wheat Variety Baking Mix)
1/12 cup grated cheese (I added half the cheese called for in recipe.  Add total amount if you like it more cheesy.
1/3 cup milk
1.  Place meat and vegetables in a 9 inch round or 8x8 square pan
2.  Make the sauce:  Melt butter over medium heat, add flour and cook 1 minute.  Slowly add chicken broth, whisking constantly to avoid lumps.  Bring to a simmer, whisking occasionally.  Remove from heat, add salt and pepper to tast and stir in cheese until melted.  Pour over meat and vegetables.  Mix well.
3.  Biscuit topping:  Stir together all ingredients with a fork until evenly moistened.  Spread thinly over mixture in casserole dish.  (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400 degrees for 25 minutes or until topping is golden and filling is bubbly.
Makes:  4 servings  Very Good!

Waffle Corn Bread from Texas Cowboy Cooking Cookbook

2 1/2 cups buttermilk
2 eggs
1 tsp. baking soda
2 cups yellow cornmeal
2 Tbls. sugar
1 tsp. salt
2-4 Tbls. melted butter
Drop of vanilla

    Combine the buttermilk, eggs and baking soda and beat well.  In a separate bowl, sift together the
cornmeal, sugar, and salt. Add the buttermilk mixture, butter and vanilla and mix well. Pour into well-greased waffle iron. 

Verde Chicken Mexican Lasagna from LDS Living Magazine

1 pound chicken, cooked and shredded
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-size flour tortillas
1 8-ounce package shredded Mexican blend cheese

Preheat oven to 350 degrees
     Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl.  Cut tortillas in half with kitchen shears. 
     In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.  Spread evenly.  Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover.  Top with 1/3 of the amount of shredded cheese. repeat with chicken mixture, tortillas, and shredded cheese two more times.  There should be three layers total. 
     Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through.  Serve with sour cream and additional chopped cilantro.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
4 cup flour
1 tsp salt
1 tsp soda
2/3 cup cocoa

Cream butter and sugar. Add eggs and vanilla and beat again. Add the dry ingredients and beat until well mixed. Bake at 350 for 5 minutes. Pull out of oven and put 3-4 mini marshmallows on each cookie. Bake for 2-3 more minutes. When cooled, frost with chocolate frosting.

Frosting

3 cups powdered sugar
1/3 cup butter, softened
2 tsp vanilla
1/3 cup cocoa
3 to 4 Tbsp milk

These are so Good! I haven't tried it, but I also think they would be good with just a little mint flavoring in the chocolate frosting.