Lettuce Wraps

Okay friends here it is, the lettuce wrap recipe that's "the one" for me. 

 I've searched and finally found.

For some time, I've been looking for a really good lettuce wrap recipe.  

I've tried a few and they always weren't quite right.  

I finally found a recipe that's delicious, easy and one I will use over and over!

I found the original recipe on damndelicious.net where they claim this is the same

 recipe that PF Chang's uses.  I did change the recipe a bit, below is my take on it.

What you need:

1 tablespoon olive oil

1 pound finely chopped cooked chicken

2 cloves garlic, minced (I use minced garlic from a jar)
for me 1 teaspoon = 1 clove minced garlic
1 onion diced (I do mine in my mini food processor)
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
1 teaspoon sriracha
1 8 ounce can sliced water chestnuts (drained & diced)
3 to 4 green onions (thinly diced)
salt and pepper to taste
1 head butter leaf lettuce

What to do:
1. Heat olive oil in skillet and add onion, garlic, ginger and sauces, saute for about
1 to 2 minutes or until onions appear to be translucent.
2. Add chicken and stir until heated completely, about  an additional 1 to 2 minutes.
3. Stir in water chestnuts and green onions and cook until tender, about a minute.

4. Salt and pepper to taste and it's ready to put on the lettuce leafs and devour!
5. To serve, spoon onto open lettuce leaf
and eat taco style with the lettuce leaf replacing the tortilla.

YUM! Just writing this post makes me want to go make a batch of these to munch on!
These make a perfect summer meal with a little melon on the side.
You can serve these as the main dish or as an appetizer.  If you have any of the
chicken mixture left over, it's great as left overs the next day!

I like to use my Grilled Chicken Marinade Recipe or the Perfect Chicken Recipe
and make a big batch of the chicken that I can use in multiple recipes throughout the week.
These lettuce wraps are just one of the ways!

Angel Food Cake & Berries Delight

 This recipe is really easy and delicious.  Two of my favorite things.  The other night we went

to an end of season party for my daughters volleyball team.  One of the other moms brought this and its was so good I had to find out how it was done.  Here is my spin on Robin's great dessert that was enjoyed by many.  This is a great summer dessert. It's fresh, light and yummy. I'm going to give you my version, which involves a store bought angel food cake (I got mine at Sam's Club). 

 I like their cake because it's huge and fresh.  If you feel really

ambitious you can make your angel food cake from scratch or a box recipe.  I prefer to buy mine.

What you need:

1 Angel food cake

1 8 ounce container of cool whip

1 small box white chocolate pudding mix (3.56 oz)

2 cups milk

1 1/3 cup fresh blueberries

1 1/3 cup fresh sliced strawberries

1/2 cup fresh raspberries

What to do:

1. Measure 2 cups cold milk into medium sized bowl & add pudding mix.

2. Mix with wire whisk until blended well and put in fridge.

3. Wash berries and set aside to dry.

4. Cut angel food cake into cubes and put in Ziploc bag until ready to use.

I used about 2/3 of the Sam's club angel food cake because its so huge.  If its a
smaller one you'll need to use the whole cake.  I cut into slices and
then cut the slices into cubes.  Bite size pieces.

5. Stir cool whip into chilled pudding mix and fold gently until well blended.

6. Now gently add 1 cup blueberries and 1 cup strawberries
folding in with large spoon til well blended.

I held out 1/3 cup blueberries and sliced strawberries to garnish the top.
I also used 1/2 cup raspberries on top.  I chose not to fold them into the
dessert because they're so delicate I thought they'd fall apart.

7. Now put into the fridge and chill before eating.

You can do any kind of berries in this you like.  Have fun with it
 and adjust to your taste.  I wouldn't make this too far ahead of time
because you don't want the angel food cake to get soggy.

It's really easy to just throw together at the last minute if you have the berries, cake pieces
 and pudding-cool whip mixture ready to go.  Just mix together, garnish with berries and enjoy!!
  The only problem with this is you'll want seconds and thirds.

Lemon Rice Krispie Treats

If you like lemon you'll love these!  This is a quick, easy and 

delicious twist on Rice Krispie Treats.

I love any kind of cookie you can pull together in a matter of minutes and these don't disappoint.

I like how quick and easy these are and the fresh lemon flavor.  I found this recipe on Pinterest, it comes from a blog called sweetasacookie.com  I really didn't switch up this recipe,

 just followed her instructions and they turned out great!  

These are really good and great for a crowd or gathering.

What you need:

4 1/2 table spoons butter

zest of 1 lemon

juice of 1 lemon

1 and 1/2 10 oz. bags marshmallows

2/3 cup Duncan Hines Lemon Supreme cake mix

6 generous cups Rice Krispies

What to do:

1. Grease 9 x 13 or 8 x 8  baking dish.

2.  In large pan melt butter and add lemon zest and juice.

3. Add marshmallows and stir until completely melted.

4.  Slowly stir in the dry cake mix.

5.  Remove from heat and stir in Rice Krispies.

6.  Using greased spatula press mixture into greased pan.

7.  Cool for about 30 minutes, cut and enjoy!

Italian Pullapart

This is a super easy side dish to make and goes well with any Italian main dish.  It's the same basic recipe as the bacon cheddar pull apart, but with an Italian twist.  A fun way to have some bread to go with your dinner.

What you need:

1 Egg

2 tablespoons milk

1 can Pillsbury Grand biscuits or 2 small cans biscuits

1/2 cup shredded parmesan

1 cup shredded Mozzarella cheese

  1 teaspoon Italian seasonings

What to do:

1. Heat oven to 350 degrees. 

2. Spray 11 x 7 or 12 x 8 glass baking dish with cooking spray.

3. In medium bowl, mix egg and milk with wire whisk until smooth. 

4. Separate dough into 8 biscuits; cut each into quarters

   (if using Grands) or cut in half (if using small pkg biscuits). 

5. Gently dip biscuit pieces into egg mixture to coat evenly.

    Then place in large bowl.

6. Fold in cheeses and Italian seasoning (reserve enough to sprinkle on top, about 1/4 cup). 

Spoon mixture into sprayed baking dish; arrange biscuit pieces in single layer.

Sprinkle reserves shredded cheeses on top

7. Bake at 350° for 23 to 28 minutes or until golden brown.     

8. Gather round, pull apart and enjoy!  This is best when warm

    right after removing from the oven. 

Enjoy this simple and delicious way to use Pillsbury Grands. This goes great with the Lasagna soup.
Throw in an Olive Garden style green salad and you have a great meal.  Enjoy!

Hot Chicken Fiesta Dip

This recipe is so easy that it makes it taste doubly good!  You just put five easy ingredients in the crock pot and away you go.  I love these kinds of dishes because its so good to have something delicious put together and be free to do what you like with your time.  This is full of flavor and can be eaten as a hot dip or can be used in a salad, as taco meat or whatever you like.

What you need:

1 jar 24 oz Pace Picante sauce (what ever you like mild, medium or hot-I use medium)

1 can seasoned black beans (drained)

1 can S & W Cuban black beans(drained)

1 package shredded Mexican Cheese (aprox 2 cups)

3 to 4 boneless skinless chicken breasts.

What to do:

1. Place the chicken breasts in crock pot.

2.  Pour in Pace Picante sauce.

3. Add drained black beans (both cans).

4. Top with cheese.

Let cook for 6 to 8 hours, remove chicken and shred with a couple of forks.  Then place back in

the crock pot with the other ingredients.  Stir well until all ingredients are mixed together.
 Its that simple, you're ready to serve this and enjoy!
 It makes quite a bit so you'll need a group to finish it off or you'll have some leftover
 and this is as good the second, third or fourth time as it was the first time.

Salted Nut Roll Bars

What you need:

1 10 oz. bag miniature marshmallows

1 bag Reese's peanut butter chips

1 - 15 oz jar dry roasted peanuts

1 can condensed milk

4 tablespoons butter

cooking spray

parchment paper

What to do:

1. Spray 9 x 13 baking pan with cooking spray and place parchment paper inside pan.

Be sure to spray parchment paper with cooking spray as well.

2. Put 1/3 of the jar of dry roasted peanuts in pan on sprayed parchment paper, spreading around.

3. Melt peanut butter chips and butter over low heat, stirring constantly.  It will be a pasty consistency.

4. Remove from heat and add can of condensed milk, stirring til mixed completely.

5. Now add marshmallows and 1/3 jar peanuts and stir until completely coated.

6. Pour this mixture into 9 x 13 pan on top of peanuts already placed in pan.

7. Spread as best you can and add remaining 1/3 jar of peanuts to top.

8.  Let cool (I put it in the fridge for a while, it made cutting them easier) cut into bars and enjoy!

These cookies remind me of a peanut log or a payday bar --- only they're better!!

I found this recipe on Pinterest  and it led me to littlediaryontheprairie.com where I

found great pictures and step by step instructions.  I'll definitely be back to this site to check out

what looked like LOTS of great recipes.  

This cookie is a no bake cookie (which I love).  It's super easy and quick.  These disappeared the

day I put them out for all to enjoy.  I'll be making more soon.  Try these they're delicious.

Frito Fiesta Salad

This salad is really easy to make.  It's got a great flavor and is just plain yummy!!!  I've taken it to

gatherings the last few times I've had something going on.  It disappears first thing and then the

requests for the recipe start coming.  I first had this at one of my daughters wedding showers.  Thanks Laurie for introducing this great salad to me.  I've tweaked the original recipe a bit.
 Hope you enjoy!

WHAT YOU NEED:

1 package frozen sweet corn (thawed)

1 green bell pepper

1 red bell pepper

2 cups shredded cheddar cheese

1 can black beans (drained & rinsed - this is optional)

1/2 generous cup sour cream

1/2 generous cup mayonnaise

1 bag chili cheese Frito's

WHAT TO DO:

1. Put frozen sweet corn in salad bowl and let thaw.

2. Dice green and red bell peppers and add to thawed corn, mix well.

3. Add two cups shredded cheddar cheese and mix gently and well.

4. If desired add a can of black beans drained and rinsed.

5. Mix sour cream and mayonnaise well, then add to ingredients listed above, mixing carefully.

6. You can chill all of the above ingredients until ready to serve.

This can be done the day ahead and it will work well.

7. Just before serving, crumble up the Fritos into small bite size pieces.

I just leave them in the sealed bag and squeeze until the Fritos are broken into small pieces,

then add to the other chilled salad ingredients toss in until it is evenly mixed in.

8.  I hold out enough Frito pieces and shredded cheese to sprinkle over top of salad.

Now your ready to share with others and enjoy!  If your like me you'll be going back for seconds.

This salad is best right when you serve it.
It definitely is at its peak when the Fritos are still crunchy.

The crowning ingredient is the Fritos, it adds great flavor to this fresh crunchy salad.  Enjoy!

Parmesan Hash Brown Cups

What you need:

1 20 to 24 ounce bag frozen hash browns

4 to 5 green onions

1 cup shredded parmesan cheese

1 teaspoon coarse salt

1 teaspoon pepper

2 tablespoons olive oil

 

What to do:

1. Pour hash browns into large mixing bowl, let thaw half way or defrost partially in microwave.

2. Preheat oven to 350 and spray 12 to 24 muffins tin.

 

 

3.In a large bowl combine; hashbrowns, chopped green onions

(I used the whole green onion right down to the root), shredded parmesan cheese, salt and pepper.

Now toss lightly with a fork, then drizzle with olive oil and toss lightly with fork again.

4. Spoon mixture evenly into muffin tins coated with cooking spray,

 then press down with back of spoon and gently apply pressure to pack potato mixture into each tin.

5. Bake muffin tins at 350 for 60 to 75 minutes in lower third of oven until crispy brown.

6. Remove muffin tins from oven and let stand for 5 minutes(this is important it helps the potatoes to hold together when removing from tin). Before removing from muffin tin run a small knife or spatula around the inside edge of each muffin tin.  Gently remove and set on cooling rack. 

They're ready to serve!

 

I have yet to meet a potato I didn't like.  This recipe is no exception.  I originally found this recipe on Pinterest and had saved it to my "Good to Eat" board.  It originated on recipesquickneasy.com

 

I increased the amount of shredded cheese, green onion and pepper.  These were pretty quick and easy to make.  A fun and different twist on the potato.  Worth a try!  They all disappeared at our house in one sitting.  You will want to keep these in the oven until they are definitely crispy brown on the edges.  Some of my muffin tins seemed to work better than others.  The newer ones worked better. . . guess its time to toss out the old ones.  Happy cooking!

 

 

 

 

 

Parmesan Pinch Rolls

What you need:

2 packages(10 each) buttermilk Pillsbury refrigerated biscuits

1/2 cube butter

1/2 cup parmesan cheese

What to do:

1. Melt butter and place in shallow bowl.

2. Measure parmesan cheese and place in another shallow bowl.

3. Open buttermilk biscuits and dip and coat both sides in the melted butter.

4. Roll in parmesan cheese and coat entire biscuit, fold in half and pinch, then place on a cookie sheet coated with cooking spray and bake at 350 degrees for 15 to 20 minutes, until golden brown.

They are just yummy!  So easy to make and a fun twist on a basic biscuit.  They go well with many different main dishes, pasta, soup, whatever you like.  These are something my mom used to make when I was a kid and I would help her in the process.  So easy to do even a child can make these. Enjoy!



Chicken Salad Croissants

What you need:

2 cans premium chicken chunks - 12.5 ounce 

1 cup red grapes cut in half

1 1/2 cups chopped celery

6 to 8 chopped green onions

about 1/2 cup mayonnaise (a little more or less depending on how you like it)

about 1/2 to 1 tsp garlic salt

1 package small croissant rolls (20 count)

What to do:
1. Cut grapes, chop green onion and celery and set aside.
2. Open cans of chicken chunks, drain and shred chunks with forks into salad bowl
3. Add grapes, green onion and celery.
4. Gently fold in mayonnaise and sprinkle with garlic salt, stirring in gently.
5. Optional, can add almond slices or cashews, about 3/4 cup.
6. Now it's ready to add to croissants and enjoy.

This is an easy and delicious recipe.  It's another one of my family favorites.
 It seems like we have a bunch of those!  This is easy to throw together and feels like a special treat.
I like to buy my croissants at Costco or Sam's Club.  Their croissants are delicious and you get a
good quantity for the price.  I add the chicken salad to the croissants just before serving so they don't get soggy or I let people make their own so they can add their desired amount of chicken salad.
These are great for a group or gathering.  I think you'll enjoy!!!

Golden Graham's Smore Bars

What you need:

3/4 cup light corn syrup

4 tablespoons butter

1 package or 2 cups milk chocolate chips

1 teaspoon vanilla

One 12 oz. box Golden Grahams cereal (8 to 9 cups)

10 oz bag or approx. 4 cups mini marshmallows

What to do:

1. Measure out and pour cereal into a large bowl.

2. Grease 9 x 13 pan (I use cooking spray).

3. Heat corn syrup, butter, chocolate chips and half of the mallows to low boil,

 being sure to stir constantly. As soon as it begins to boil, remove from heat and add vanilla.

4. Pour melted mixture over the cereal, gently toss until cereal is coated.

5. Fold in remaining two cups of marshmallows.

6. I sometimes tuck a few extra marshmallows here and there on tip just for looks.

7. Pour cereal mixture into 9 x 13 greased pan and press down.

8.  Let stand for about an hour and they're ready to cut.

If your house is like mine these will be cut into way before they're cooled, set and ready for cutting.

This is another family favorite that we've been making for years.  I like this recipe because it's easy, fast, and you don't have to turn on your oven or baking timer. 

When it comes to the step where you press down the mixture in the pan, I like to make sure my hands are washed and thoroughly clean then I spray one hand with the cooking spray and use it to press down the gooey mixture.  It makes it so easy to get in the corners and wherever you need to.

You can also put the pan in the fridge for about a half hour and it speeds up the cooling process.

This makes it easier for it to be firmed up make a clean cut for serving.

  I hope you enjoy these simple and delicious treats as much as we have!



Chicken Cordon Bleu Pasta

What you need:

1 box/bag Penne pasta

3/4 cup Hormel bacon bits

2 cups cooked chicken sliced to bite size pieces 

4 diced green onions

2 jars creamy Alfredo sauce

1 1/2 cups shredded Mozzarella cheese

3/4 cup fresh shredded Parmesan

What to do:

1. Cook Penne pasta according to directions on package, rinse and drain.

2. Put pasta into baking dish and add 1 1/2 jars of the Alfredo sauce.

(I keep about half a jar to add to the pasta when it is reheated as leftovers, 

as the pasta sits it soaks up the sauce and this just freshens and moistens the pasta dish).

3. Fold in 3 of the diced green onions, chicken, and 1/2 cup of bacon bits

 (keep 1/4 cup bacon bits for sprinkling on top just before baking).

4. Now add 1 cup of the shredded mozzarella and 1/2 cup shredded Parmesan and mix well.

5. Top with remaining shredded mozzarella, Parmesan, bacon bits and diced green onion.

6. Cover with foil and bake at 350 for 30 minutes.  Now its ready to serve and eat . . .

This is a great meal that my family really likes.  Its our copycat version of a chicken cordon bleu pasta that is served at a local restaurant called Firehouse Pizza.  The main difference between our and theirs is that they put sliced mushrooms in theirs and we don't.  If you like mushrooms you can add about 1/2 cup sliced.

To make this I use the Chicken Marinade recipe and grill the chicken or use the Perfect Chicken recipe.
If your short on time you can use a rotisserie cooked chicken and cut it up into bite size pieces

I make it ahead of time and make extra so that it can be used for other meals such as this pasta.

I hope your family enjoys this recipe as much as mine does.

Cafe Rio Like Shredded Chicken

What you need:

4 to 6 boneless skinless chicken breasts

1 can Fresca

8 ounces Zesty Italian salad dressing

1 tablespoon cumin

1 tablespoon chili powder
crock pot

Salad Ingredients and Toppings:

Cilantro Rice (see recipe listed below)
Shredded Romaine lettuce

Diced tomatoes

Black beans (drained)

Shredded cheese

Chopped green onion

Avocado

Salsa

Sour Cream

Flour tortillas (I like to get the kind that haven't been cooked yet

and heat them up on the pancake griddle right before serving.  Then they're

fresh and delicious. You can get white or wheat flour).

What to do:

1. Place chicken breasts in crock pot.

2. Pour Fresca over chicken.

3. Mix Zesty Italian dressing, cumin and chili powder.

4. Pour dressing mixture over chicken and put the lid on.
This is completely optional; I also sprinkled the chicken with Tone's Citrus Grill seasonings.

5. Let cook for 6 to 8 hours.

6. While chicken is cooking; prepare a recipe of Cilantro Salsa Verde Rice(instructions are listed at the bottom of this post) to use on salad or burrito.

7. Shred chicken right in the crock pot and it is ready to make an imitation 
Cafe Rio burrito or salad.

8. Cook flour tortillas on pancake griddle or fry pan and melt cheese on top of cooked tortilla.

9.  Start piling with what you like.  I do it in this order; tortilla(with melted shredded cheese on it), rice, beans, shredded chicken, a little more shredded cheese, lettuce, tomatoes, green onion, salsa and avocado.

10. We topped with Sweet Vidalia Onion vinaigrette.

My family really liked this meal.  The chicken had a great flavor and was moist and delicious.
What's not to like about an imitation Cafe Rio salad.  In fact, I crave these almost weekly.
It was really best fresh out of the cooker.  When we reheated as leftovers it had dried out a bit and wasn't as good as it is fresh out of the slow cooker.  The leftover meat would be great in quesadillas or tacos.  This meal is a great crowd pleaser and good for a large group.  If you like Cafe Rio food you'll like this.  I found these recipes on sixsistersstuff.com and gave it my own twist by adding the Fresca and citrus grill seasonings.

Cafe Rio Cilantro Rice Recipe:
What you need:

 2 cups uncooked brown rice
 2 cups chopped cilantro
 1 cup salsa verde (green salsa)
1 bunch green onions
 4 cups of water
 A Pinch of Salt

Wash and chop the cilantro. Mix the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde, and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low; steam for 30 minutes. Makes about 10 servings.

OR

 You can do this in your rice cooker like I did and follow the rice and water quantities as called for in the rice cooker instruction book,then just add the cilantro, salsa verde and green onions as listed above.  I did my rice this way and it turned out perfect (sorry, I think we were all so ready to eat I forgot to take a picture of the rice). 

 That's what happens when you work up an appetite doing yard work. I promise next time I won't be in such 

a big hurry to eat and will take the picture.  This is definitely a recipe I will use again and again.

Perfect Chicken Recipe

When it comes to choosing what's for dinner, often times I find myself picking recipes with chicken.  On its own chicken is pretty plain but this recipe was really flavorful. I found it on Pinterest and really liked the results.  I cooked about six chicken breasts the first time and it disappeared so fast that the next time I will do a whole large package of boneless skinless chicken breasts.  This is great for using the chicken in other recipes or salads.  It had good flavor and was moist.

What you need:

4 to 6 boneless skinless chicken breasts

1 teaspoon seasoned salt

1 teaspoon ground pepper

1 teaspoon paprika

1 onion powder

1 teaspoon garlic powder

2 to 3 tablespoons olive oil

What to do:

1. Measure and mix all your spices together.

2. Rub seasoning mixture on both sides of chicken breast.

3. Heat olive oil in large skillet.

4. Carefully add chicken to the heated oil, cook 3 to 4 minutes on each side or until it turns

a nice golden brown color on each side like shown in the picture.

5. Place foil on a cookie sheet with chicken breasts on top and bake at 350

 for 25 to 30 minutes.

6. Let cool for about 10 minutes and you are ready to eat this delicious food.

I think the coating and being cooked on either side seals the chicken breast so that it cooks and is still moist. This is super easy, flavorful, delicious.  I will be doing this again soon. YUM!!!  If you're doing a big batch of chicken just double the seasonings and away you go. This came from therecipecrayonbox.blogspot.com which I haven't taken the time to explore yet but am sure there are other great recipes on this site too.  Enjoy!

 You can use this chicken multiple ways, in salads, pastas, fajitas, whatever you like.

Root Beer Pulled Pork

It's only fitting that I fixed this now because it's my moms birthday today and this is something I know she would enjoy.  Wish you were here to share it with us mom! It was totally delicious!  It was moist, sweet, and best of all extremely quick and easy to make.   It literally takes less than 5 minutes to throw in your crock pot.  Once its done cooking all you have to do is pull the meat out, shred it with a couple of forks and then pour the liquid from crock pot over the shredded pork. I don't like my meat dripping in liquid, so I don't use all of it. You can mix it up however you desire.  Then put it on a bun and top with some coleslaw.  Quick, easy, and good to eat!

What you need:
Aprox. 2 lb. pork tenderloin
12 ounces root beer
1 18 ounce bottle of your favorite barbecue sauce ( I used K C Masterpiece)
1 small package coleslaw
1 package buns

What to do:
1. Place meat in crock pot, pour root beer and barbecue sauce over pork.  Put the lid on and let slow cook for about 8 hours.
2. Remove the pork tenderloin and shred, take sauce from slow cooker and pour over meat.  I don't like mine dripping in sauce so I didn't use all of it.  You can adjust it to light or heavy on the sauce, whatever you like.
3. Get your bun and pile it with your pulled pork, then top with coleslaw.  
    You're ready to dive in and enjoy!

I found this recipe in a mailing I received from allrecipes.  It was an advertisement for a new magazine they are publishing and this was inside(along with a bunch of other great recipes).  I did it a little differently then what the had, but the ingredients are all the same.

16 Minute Bow Tie Lasagna

What you need:
5 cups bowtie pasta or a 12 0z. bag/box bowtie pasta
1 to 2 tablespoons olive oil
1 jar marinara or spaghetti sauce (24 oz). I used Rago because that's what I had in the pantry
1 pound ground beef
1 teaspoon garlic powder (aprox.)
1 teaspoon Italian seasonings(aprox.)
1 cup grated mozzarella ( you can add more or less depending on how cheesy you like it)
1/2 to 3/4 cup sour cream

What to do:
1.  Bring water to boil and add bowtie pasta, cook til al dente (chewy).
2. While pasta is cooking; brown hamburger in a large skillet.
3. Drain any fat from the meat and keep in skillet, add cooked pasta.
4. Drizzle pasta with olive oil.
5. Add spaghetti sauce, garlic powder, Italian seasonings, mozzarella and sour cream.
6. Stir gently over low heat until all ingredients are combined and cheese is melted.
7.  You can add some grated or fresh Parmesan to give it a flavor boost(but it doesn't need it, it's great as is).
8. Enjoy the rest of your day because its such a quick fix!

I found this recipe on one of my favorite blogs thepioneerwoman.com This meal is great to make any day of the week, it's simple and something most people like.  It's good comfort food and if you have extra it's great reheated the next day.  Even if you don't love sour cream don't worry you can't even taste it with everything else, it just adds a creamy texture to this great dish. Add a little green salad and a hunk of bread and you have a meal everyone will enjoy!!!

Creamy Chicken Noodle Soup

What you need:

1. 2 quarts water

2. 8 chicken bouillon cubes or 3 heaping tablespoons of chicken base

3. 6 1/2 cups uncooked wide egg noodles

4. 2 10.75 ounce cans cream of chicken soup

5. 2 12.5 ounce cans chicken or you can use 2 cups shredded cooked chicken

6. 1/2 16 ounce container of sour cream

7. dried parsley or fresh parsley minced, about 1 1/2 to 2 tablespoons

What to do:

1. In soup pot bring water and bouillon to a boil.

2. Add noodles and cook uncovered until tender, about 8-10 minutes.

3. DO NOT DRAIN: add cream of chicken soup, canned chicken (drained), sour cream and parsley.

4. Simmer and stir until sour cream melts, then its ready to serve.

5. Optional: you can add frozen peas and carrots (I usually keep it plain).

This soup is super easy to make. It can be done in less than 30 minutes and tastes great.  I've also heard it call Chicken Comfort Soup. I usually buy the canned chicken and chicken base (in spice section) at Sam's Club or Costco because it's a better price.  You will definitely make this again.  Enjoy!

Grilled Chicken Marinade

This is so easy and really delicious.  We discovered it years ago and its 

been a family favorite ever since.

What you need:

10 to 20 boneless skinless chicken tenderloins

1 can fresca

1/2 cup soy sauce (or 3/4 cup if you like a stronger flavor)

1/4 cup oil

What to do:

Combine fresca, soy sauce, and oil.  Mix gently and add chicken. For best,

 results marinate overnight.  Now your set to grill.  

This can be done on your outside grill or on an indoor grill

 (like a George Foreman, etc.).

The first time we had this, it was used with turkey breast fillets.  

It was delicious and now we use it on a regular basis with chicken.

I like to make an extra big batch so that I have chicken leftover to use in another meal

 (tacos, fajitas, pasta or salads . . .)

Taco Ring with Salad Toppings

What you need:

1 lb hamburger

1 package taco seasoning

2 packages Pillsbury crescent rolls

Toppings:

Grated cheddar cheese

Lettuce(chopped)

Tomato diced

Green onion diced

Avocado slices

Other toppings that would be good are black beans and bell peppers

What to do:
1. Brown hamburger, add taco seasoning according to directions
    on the package.

2 .Get round pizza pan and place crescent roll dough in a circle.
    It will look like a big sun on your pizza pan.

3. Place heaping tablespoon of hamburger mixture on each piece

    of crescent roll.  

Then wrap dough across hamburger and pinch
    dough together on inside of ring.

4. Bake at 375 degrees for about 12 minutes or until golden brown.
 Now it's ready to add toppings and enjoy, it'll look something like what's shown at the top of this recipe page.  This is something I learned how to make a long time ago at a Pampered Chef party.  It's easy, quick, a little different and good to eat.  Here are some pictures showing the steps required to put the taco ring together.  
This is a fun and different twist on tacos that I'm sure you will enjoy . . .
This is easy and delicious!

*You can make this in smaller proportions by using only 1 Pillsbury crescent roll package, 
1/2 lb hamburger, and 1/2 package of taco seasoning. 
 Each crescent roll package makes 8 servings.