Spinach Chicken Salad

 Taste of Home Spinach Chicken Salad

Ingredients:

7 oz. spiral or elbow pasta, cooked

5 c. cubed cooked chicken (3 breasts)

2 c. green grape halves

1 c. snow peas

2 1/2 c. sliced celery

1 can artichoke hearts, drained

1 can mandarin oranges

2 c. packed torn spinach

1/2 large cucumber, sliced

3 green onions, sliced

Dressing:

1/2 c. canola oil

1/4. c sugar

2 Tbls. white wine vinegar

1 tsp. salt

1/2. tsp dried minced onion

1 tsp. lemon juice

2 Tbls. fresh parsley

Directions:

 

In a large bowl, combine the salad ingredients. . In a small bowl, whisk the dressing ingredients. Cover and refrigerate.

The oranges added in are Heid's addition.  I don't use this dressing.  I use Skinny Girl's Poppy seed dressing.  I also love to layer this salad to take to work. Start with 1/8 cup of dressing then layer in order of ingredients listed

Shrimp Etouffee

Ingredients:

4 tablespoons flour
4 tablespoons butter

1 pound shrimp

2 cups chicken broth

1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, chopped

1 teaspoon thyme, chopped

1 cup tomato, diced

1 tablespoon creole seasoning

1 Tbls. Worcestershire sauce

hot sauce to taste

salt and pepper to taste

2 tablespoons butter

2 Tbls. lemon juice

1/4 cup green onions, sliced

Directions:

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about 10-20 minutes.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the lemon juice and green onion and enjoy over cooked rice.

***We had this over a biscuit and a poached egg in New Orleans!

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Japanese Rice Casserole

Ingredients:
2 c. crushed potato chips
2 T. onions, chopped
1 c. mayonnaise
4 T. milk
3 c. rice, cooked
2 cans cream of chicken soup
1 chicken broiled and deboned
2 c. diced celery
1/2 c. chopped almonds, toasted

Directions:
Spray with Pam and pat 1/2 chips in bottom. Mix together the rest of the ingredients and spread in pan. Pat last of chips on top. Bake at 350 degrees for 35 minutes.

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!

Cheddar Chowder

Ingredients:

2 c. water
2 c. potatoes, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. cubed ham
1 can corn
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated

Directions:

Combine first seven ingredients in a large kettle and boil 10-12 minutes.  Meanwhile in a small saucepan, make a white sauce by melting butter, then add flour.  Stir until smooth and slowly add milk; cook until thickened.  Add grated cheese and stir until melted.  Add white sauce, corn and cubed ham to cooked vegetables.  Heat through.

Chicken Soup

Ingredients:

3 lg. carrots, cut small
3 sticks of celery, cut small
1/2 onion, chopped
8 c. chicken broth
2 large chicken breasts
1 c. frozen corn
wide egg noodles
salt & garlic pepper
bay leaf
8 oz. sliced mushrooms, optional

Directions:

Boil chopped veggies in broth while frying chicken pieces.  Add chicken pieces, corn, noodles,, salt, pepper and bay leaf.  Boil till noodles are almost done and add mushrooms.  Top with chopped green onions and serve with fresh baked rolls.