CHICKEN MACARONI BAKE (Once a Month Mom)

This is yummy comfort food, a crowd (and kid) pleaser, and a great one dish meal.  It also freezes very well.  Just make and assemble casserole and freeze.  To eat, just thaw and bake 30 min or bake from frozen for 1 hour.

1 small onion, chopped
2 T butter
1/4 c. milk
10.5 oz cream of chicken soup
1 1/2  c. chicken (or Turkey), cooked & cubed
4 oz cheddar cheese, shredded
8 oz pasta, any variety, cooked (I use Barilla whole grain rotini)
1/8 c. bread crumbs or crackers

Preheat oven to 350*  Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 c. cheese; heat until cheese melts. Add cooked noodles to sauce and stir.  Pour into greased baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake 30 minutes or until hot.

ITALIAN CHICKEN RING (Pampered Chef)

2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.

BRIANNA'S BLUSH WINE SALADS

This is one of my favorite salad dressings- Brianna's blush wine vinaigrette! It's easy to find because of the big strawberry picture and it's great on just about anything.  Here are two of my favorite salad recipes that work as a side or a meal.  I also love recipes that use the same ingredients.  We buy a lot of groceries in bulk at Costco (ie. grape tomatoes, spring greens, feta cheese, peppers, strawberries, dijon mustard- so I love different recipes that use the same ingredients.  You'll find lots on this blog!)

STRAWBERRY FETA SALAD

spring mix, or any greens
strawberries, sliced (egg slicer works great)
grape tomatoes, sliced
chopped pecans, or any nuts
feta cheese
Briana's blush wine vinaigrette

Assemble and enjoy!


GRILLED CHICKEN SALAD (Tammy)
chicken
greens, any kind
red onion, diced
colored pepper, diced
tomatoes, diced
colby & monterrey jack cheese, shredded
Briana's blush wine vinaigrette

Salt and pepper chicken.  Cook chicken in a pan with a little olive oil (4 min each side) and cut into strips.  Assemble salad and add chicken, cheese, and dressing.  Serve immediately.

GREEK SALAD (Barefoot Contessa)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese
1/2 cup calamata olives, pitted

nocoupons2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

ORANGE CHICKEN (Parade)

whole chicken, cut in pieces
3 oranges, juice and zest
1/4 c. honey
3T soy sauce
2T olive oil
2t garlic
1/4 t red pepper flakes
salt and pepper
2T cilantro

Place chicken in a large bowl.  Combine remaining ingredients and coat chicken.  Cover and refrigerate for 2-4 hours.  Preheat oven to 375*  Arrange chicken in shallow roasting pan.  Pour 2/3 of marinade into pan.  Bake chicken for 1 hr basting periodically.  Transfer to platter .  Strain pan juices in saucepan and boil about 10 min to thicken.  Drizzle over chicken.

SOUTHWESTERN SHEPHERD'S PIE (Parade)

2T olive oil
1 onion, diced
1 green pepper, diced
1T garlic
1 lb ground beef or turkey
1T tomato paste
1t chili powder
1T cumin
(Optional: 1pkg reduced-sodium taco seasoning)

salt and pepper
2c. tomatoes, chopped
1/2 c. corn, cooked
1/2c. black beans
1/4c. cilantro, chopped
1 1/2 lbs. sweet potatoes, peeled and chunks
2T butter
1/2 c. milk

Preheat oven to 400*  Place sweet potatoes in saucepan with water to cover.  Boil , reduce heat, and simmer for 30min. Heat oil in large pot and saute onion, green pepper, and garlic for 10 min.  Raise heat to med-high and brown meat.  Add tomato paste and seasonings.  Cook for 2min.  Add tomatoes and simmer 15 min to reduce.  Add corn, beans, and cilantro.  Spoon into a 9x9 baking dish.   Drain.  Mash with butter and milk.  Spread over meat mixture.  Bake for 30min.

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil

2 red onions, chopped

2 carrots, chopped

1 T garlic

5 lg tomatoes, chopped

2 t sugar

1 T tomato paste

1/4 c fresh basil leaves, diced

3c. chicken stock/broth

1T salt

2t pepper

3/4 c. heavy cream (milk works, too)

croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.