Taco Salad

An oldy but a goody...This is ALWAYS gobbled up at my house!!!

1 lb. ground beef
1 can drained kidney beans
1 envelope taco seasoning mix
1 bag washed Romaine lettuce
3-4 sliced scallions or 1/2 cup diced red onion
3-4 diced fresh tomatoes
1 cup shredded Monetary Jack cheese
1 cup corn chips ( my kids like ranch or regular Doritos)
fat free Catalina salad dressing
tortilla bowls (optional)

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.

In a large salad bowl combine: lettuce, sliced scallions (or onions), diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately in tortilla bowls.

Chicken Waldorf Salad

Chicken Waldorf Salad
(I double this)
Ingredients:
• 3 cups chopped cooked chicken
• 2 red brae burn, cubed
• 2 cups Red Grapes washed and halved
• 4 celery ribs, sliced
• 4 green onions chopped
• 1/2 cup chopped walnuts
Dressing
• 1 1/2 cup mayonnaise
• 4 TBsp teaspoon Dijon mustard
• 3 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Garnish
• 1/2 fresh romaine lettuce or Spinach
Directions
1.
Mix together chicken, apples, celery, grapes, green onions & nuts in a bowl.
2.
Whisk together, dressing ingredients.
3.
Season to taste.
4.
Pour over chicken mixture in bowl; toss well.
5.
Refrigerate at least 2 hours.
6.
Arrange lettuce or Spinach on serving plates; top with chicken Waldorf salad. ….
ALSO….GREAT in Pita, Tortilla or Toasted Bread.

Spinach Salad w/ Bacon, Feta, Red Onion and Yellow Raisins

* Quick Salad to take to those Family Picnics/ Reunion….or work party’s everyone loves it!!!

Ingredients:
• 1/2 lb bacon
• 2 lb spinach, (or box of prewashed Spinach from Grocery Store, take a couple handfuls out)
• ½ Chopped Red Onion
• 1 cup Yellow raisins
• 1 cup Feta Cheese

DRESSING

• 1/2 cup mayonnaise
• 3 TBSP of Bacon drippings
• 1/2 small onion, finely grated
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons Dijon mustard

Directions
1.
Cook bacon until crisp.
2.
Drain on paper towels; reserve 3 tblsps drippings for dressing.
3.
Crumble bacon; add bacon, Onion, raisins, and Feta to Spinach.
4.
Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
5.
Toss with dressing or put lid on and shake Box of Salad…..

YUMMMO!

Garlic noodles and Veggies :0) for Chavonne

Garlic noodles and veggies


• 3 tablespoons Olive Oil
• TB spoon minced Garlic with juice
• Half yellow onion diced
• 2 medium tomatoes
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 red pepper or bell pepper sliced or chopped
• 2 red potato with peel on cubed
• 1 cup sliced mushrooms
• 1 1/3 cups shredded mozzarella cheese
• 1 box Rotatini Noodles cooked andante ( I like the whole wheat ones)
• ½ cup chicken broth
• ½ cup whipping cream (unsweetened)
• Sea sat to Taste
Directions
1.
In a large skillet, melt butter and lightly brown Garlic and Onions.
Add chicken broth.
2.
Bring to boil.
3.
Add veggies; simmer, covered 10 minutes or until and veggies are tender.
4.
Add Pasta and Whip Cream….
Add Salt to taste and Garlic Powder if you want MORE Garlic….
5.
Toss with cheese and serve.

Homemade Chicken Noodle Soup ~ for Chavonne :0)

Homemade Chicken Noodle Soup

1 whole Chicken (make sure you have taken the "innards" out)
Salt, pepper, onion powder, garlic powder, basil and bay leaf
6 chopped Red Potato with skins on
3 cups baby Carrots
1 white or yellow onion chopped
1 can whole kernel corn

Last add Homemade Egg Noodles (recipe below) Thanks Wendy!!!

Egg Noodles

2 eggs slightly beaten
1 cup warm water
2 tablespoons canola or olive oil
1 teaspoon salt
3 cups all-purpose flour

Mix all ingredients together with an electric mixer (I use my Boche) until a dough is formed. Roll out thin (1/8-inch or so) on a heavily floured surface. Cut into short, thin strips with a pizza cutter. Dredge heavily in flour before adding them to the pot of chicken soup. Once dropped into the soup, mix soup thoroughly. Add a handful of noodles at a time.



1.
In a large pot boil a whole chicken (make sure you have taken the "innards" out). (Place chicken in pot and add water until chicken is covered. Add salt, pepper, onion powder, garlic powder basil and bay leaf. Then bring to a boil. Simmer for about 3-4 hours.) Remove chicken from broth. Reserve broth.

2.
Take meat off of bones. Discard all fat, bones and cartilage. Add chicken meat back into pot of broth. Add more water and spices (salt, pepper, onion powder, garlic powder, basil and bay leaf). You want to leave about 5 (or so) inches between water level and top of pot. Bring to a boil.

3. Add Veggies: Boil until semi soft


4.
Add homemade egg noodles and stir. Let boil for 5-10 minutes, then serve hot.

Summer Chicken Stew

I made the recipe up when I was looking at all the wonderful things out of my garden…and it was a rainy cold day. It is now a family favorite; it has so many good veggies in it and is so pretty it is fun to serve for friends and family with some homemade wheat rolls.
(Ads always I double…because I LOVE leftovers!)
Ingredients:
• 2 cups diced cooked chicken (boiled)
• 2 ½ inch sliced small zucchini’s
• 2 ½ inch sliced small yellow squash
• 3-6 small green onions, finely diced
• 3 peeled Sweet Potatoes
• 1 cup baby carrots
• 4 cups warm water
• 1 cup dry Poultry Gravy mix
• 2-3 bay leaves
• 1 pinch basil
• 1/2 teaspoon fresh rosemary, snipped (optional)
• 3 tablespoons butter
• In a hurry I just use a basic Miss Dash seasoning
Directions
1.
Pam Crock-Pot or rub with Olive Oil.
2.
In Bowl mix Gravy mix and water with seasonings together…Pour in Crock-pot.
3.
Place all the rest of ingredients into crock pot.
4.
Cook on "low" setting for approximately 6 hours.

YUMMY!!!! GREAT Ham Leftovers Meal~ Ham and Scallop Potatoes in Crockpot

Crock Pot Ham and Scallop Potatoes
(I double this)
Ingredients:
• 6 cups red potatoes, cut into ½ inch slices
• 2 cups cooked ham, cubed
• 2 teaspoons instant minced onion
• 1 (10 3/4 ounce) can condensed cream of celery soup (or cream soup of your choice)
• 1/2 cup milk
• ¾ cup shredded cheese of your choice
• pepper to your taste ( there is enough salt between the soup and cheese)
Directions
1.
Spray down Crock pot with Pam..or rub down with Olive Oil.
Mix soup and milk, in a small bowl.
2.
Layer 1/3 the soup, 1/2 the ham, ½ potatoes ½ the cheese, ½ th3 onions sprinkled and then repeat for the second layer.
3.
Cover and cook on low heat for 7 to 9 hours or until potatoes are tender.