Chicken Salad

2 head Romaine lettuce
1 can black beans, rinsed
1 can corn or frozen
1 avocado
4 roma tomatoes
3 chicken breasts, cooked, diced
4 green onions
¼ bunch cilatro, remove stems and minced
1 cup cheddar cheese (optional)

Dressing

¾ cup white vinegar
½ cup oil
1 cup sugar
1 tsp salt
1 tsp pepper

Dissolve sugar and salt in vinegar; add oil and pepper

*Use ½ the dressing if only 1 head of lettuce

Orange Jello Salad

1 pkg small orange jello
1 pkg small vanilla pudding- cook and serve
1 pkg small tapioca- jell0, cook and serve
3 cups water
8 oz cook whip, thawed
1-2 can mandarin oranges, drained

Boil water. Add to jellos and pudding. Boil for 1 minutes then remove from heat. Cool completely. Pour into a small bowl. Cover with plastic wrap so the plastic is down touching the jello. Place in fridge (I like to do over night, then I don't have to worry about it for dinner the next day) until completely set. Fold in cool whip and mandarin oranges.

**one of the BEST things about this recipe is that it can be changed to different fruits. ie. strawberries/strawberry jello, peaches/peach jello (personal favorite)**

Spinach Salad

2 bags spinach
½ lb mushroom, marinated in dressing
¾ lb swiss cheese
5 strips bacon
small purple onion

Dressing
½ tsp dry mustard
½ cup sugar
½ cup cider vinegar
1 cup oil
1 TBS poppy seeds
1 TBS mined onion
1 tsp salt

Cooked Caramel Popcorn

2 cups brown sugar
½ cu light corn syrup
2 cubes butter
1 tsp salt

Mix and boil for 2 minutes. Take off heat. Add ½ tsp soda. Pour over 6 quarts of popped corn so its covered. Put on greased cookie sheets. Bake at 200 for 1 hour. Stir every 15 minutes. Cool and eat.

Apple Crisp

8-9 cups sliced apples
3 TBSP sugar
1 TBSP lemon juice

Topping
1 cup flour
1/3 cup sugar
½ tsp cinnamon
½ cup old fashioned oats
1/3 cup brown sugar
½ cup butter

Heat oven to 375. Generously grease 9x13 casserole dish. Mix sliced apples, sugar and lemon juice. Combine topping; add butter, mix until crumbly. Spread topping over apples evenly. Press topping down gently with palm of hand. Bake 45-50 minutes.
Serve with vanilla custard sauce or vanilla ice cream.

Cheese Enchiladas

1/2 cup cottage cheese
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top

Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.

Scotcheroos

1 cup white karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.

Tilapia

This is a great fish to eat. I normally don't eat fish. It's just too "fishy." But tilapia; wow, it's another story. It doesn't taste like fish, but it doesn't taste like chicken. It's just good.


1 tilapia from costco (they come individually wrapped, I love it)
2 parts Stove Top Stuffing, crushed
1 part grated Parmesan cheese
olive oil

Use a rolling pin to crush the bag of stuffing. You want the pieces to be fine. What you want to do next is bread the fish. Pour some olive oil in a small pan. Pour 2 parts crushed stuffing and 1 part Parmesan cheese in a small pan.* First coat fish with olive oil by brushing it on. Then place fish in breading pan. Coat both sides of the fish with stuffing mix. Place in a casserole dish with space on either side of the fish. They wil expand slightly while baking. Bake fish at 350 for 40 minutes. Serve with rice and a veggie.

*What it means 2 part to 1 part: You want twice as much of one as you do the other. In this case If you have 2 cups of crushed stuffing you want to add 1 cup parmesan cheese.

Chicken Goo or Hawaiian Haystacks

This is a favorite in our house. It's super easy and not much work!

3-4 chicken breasts
1 package Good Seasons Italian salad dressing mix OR 1 package Ranch mix
1 8oz cream cheese (softened)
1 can cream of chicken soup
1/2 can of milk (use chicken soup can)

In a crock pot place frozen chicken. Pour dressing mix over chicken. Cook until done. Drain and then shred chicken. Place chicken in a serving dish. In a separate bowl, mix cream cheese, soup and milk. Stir into chicken. Serve over rice.
Serves 4

Chicken Cordon Blu

Chicken breasts or tenders
sliced ham (I like black forest or honey)
sliced cheese (I like provolone but swiss is good too)
1 can Cream of chicken soup
1 box Stove Top Stuffing

Use however many servings you wish in the chicken. Thaw. Once chicken is thawed place in baking dish. Top with a slice of ham followed by a slice of cheese. Pour cream of chicken soup over the chicken/ham/cheese. Top with 1 bag of Stove Top Stuffing. Bake at 350 for 20-30 minutes depending on if you used tenders or breasts. Serve with a veggie and rice and you're all set!