Sunday, May 30, 2010
1 head lettuce (romaine, leaf lettuce, iceberg, or combination)
4 green onions sliced (opt...i've never used)
½ c. sliced and toasted almonds (325 degrees until toasted...or you can cook them in the fry pan after the chicken on medium)2 Tbs. toasted sesame seeds (same toasting as above)
1 c. Chinese noodles (1/2 pkg. Ramen broken)
1 can mandarin oranges, drained
1 can sliced water chestnuts, drained
1 cup chicken pieces (best when marinated...I like to marinate them in a little soy sauce and zesty Italian dressing)
2 Tbs. sugar
¼ c. salad oil
1 tsp. salt
3 Tbs. Japanese wine vinegar (rice vinegar)
I LOVE LOVE LOVE LOVE this!!! The dressing is SOOO good! I could almost drink it. This is one of my most favorite meals ever! (This is one of mom's recipes)
Saturday, May 29, 2010
1 firm, ripe avocado, chopped
1 c sweet corn, drained (cooked or canned)
1 c cherry tomatoes, halved (or any)
1 Tbs lime juice
12 oz (1 1/2) c cooked turkey breast, sliced in thin strips (we've also done ground turkey and they're still great)
1 pkg taco seasoning
3/4 c water
1 pkg tortillas (flour or corn)
Cheddar cheese grated (recipe doesn't call for it, but we like it)
Mix avocado, corn, tomatoes, and lime juice in medium bowl. Set salsa aside. In medium skillet, combine turkey, seasoning, and water. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally. Heat shells. Spoon turkey mixture into shells. Top with salsa. Makes 6 servings.
This is from Prevention Magazine
Thursday, May 6, 2010
3/4 c. creamy peanut butter
3 oz. softened cream cheese
1/2 tsp vanilla
1 c. powdered sugar
1/2. c. milk
8 oz Cool Whip
1 oreo crumb crust
Reece's PB cups, chopped (optional)
Beat PB, cream cheese, and vanilla until smooth.
Gradually, alternating, add the powdered sugar and milk to mixture until smooth.
Fold the Cool Whip (and PB chunks) into mixture. Pout into crust. Freeze 6 hours or until firm.
Wednesday, May 5, 2010
The picture isn't so great, but we really like it
1 can (10 oz) chunk white chicken in water, drained (I use one cup cooked, shredded chicken)
1 can (14 ½ oz) Mexican-style stewed tomatoes, drained (I usually just do regular diced tomatoes or the lime and cilantro kind gives it extra spice)
1 green onion, minced *red onion is also good (or regular)
2 tsp cumin, divided
½ tsp garlic powder
1 cup refried beans
¼ cup chopped fresh cilantro, divided
2 large or 4 small flour tortillas
1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)
1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 tsp cumin and garlic powder. Mix well; set aside.
2. Mix refried beans, remaining 1 tsp cumin and 2 Tbs cilantro in small bowl. Set aside. ( I usually put a little salsa (1/4 c.ish) in with this mixture to make it more spreadable and yummy)
3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 375. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 8 minutes.
4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream if desired.
It's fun to try different onions, etc. on this. Cilantro is key though! I have been making it into 3 regular size tortillas and really like it- more hearty. We had them with taco meat the other day. that was great!