Dr. Pepper Roast

2 c. Dr. Pepper

1 pkg. Dry oinion soup mix

1 can cream of mushroom soup

3-5 lb roast

Place roast in crock pot and generously season it with Tony's Seasoning.  Mix Dr. pepper, onion soup mix and cream of mushorrom soup and then pour over top of roast.  Cook in crock pot on LOW for 6 hours.

Crock Pot Italian Chicken

4 boneless, skinless chicken breasts cut into strips

1 (8 oz) pkg. cream cheese

1 pkg. dry Italian salad dressing mix

1 can cream of chicken soup

rice or noodles (I do egg noodles)

Put all into greased crock pot.  Cook 4-6 hours on low or unti chicken is tender.  Serve over rice or noodles.

Ranch Chicken

4-5 boneless, skinless chicken breasts (you can slice in thirds if you wish)

3/4 c. parmesan cheese

3/4 c. crushed corn flakes (I use special k)

1 envelope dry ranch dressing

1 cube butter (I don't use this)

Combine cheese, corn flakes and ranch mix.  In seperate bown, melt butter.  Dip chicken in butter, then coat in ranch mixture.  Bake at 350* for 45 min. - 1 hour until chicken is cooked through.

Black Bean Salad

Salad

2 (15 oz) cans black beans, drained and rinsed

2 bunches green onions, diced

1 yellow bell pepper, diced

1 1/2 c. frozen corn (microwave for 3 minutes)

1/2 c. cilantro, chopped

1 c. cherry tomatoes, diced

1 (4 oz) can diced green chilies

Combine all; mix dressing.

Dressing

2 tsp. rice wine vinegar

1/2 tsp. salt

2 tsp. sugar

2 tsp. ground cumin

3 cloves garlic, minced

1 tsp. ground coriander

2 tsp cornstarch

juice of 1 lime

1/2 tsp fresh ground black pepper

zest of 1 lime

1 tsp red Tabasco

3 Tbsp. mild green Tabasco (if desired)

Combine all.  

I like to add avacado and I think next time I will dice up a mango and put in it as well.

Pepperoni Pasta Salad

7 oz. corkscrew pasta

6 oz. cheese cubes or crumbles

6 oz. pepperoni, cut in half

1/2 c. green peppers, chopped

4 green onions, chopped

1 c. broccoli, chopped

1/4 c. parmesan cheese

1 c. cherry tomatoes, cut in half

2/3 c. Italian salad dressing

1/4 tsp. each, basil and garlic powder

6 oz. jar marinated artichoke hearts

olives, capers, mushrooms, etc.-optional

Combine all except broccoli, tomatoes and cheese.  Refrigerate 3-4 hours.  Add broccoli, tomatoes and cheese just before serving.

Triple Berry Spinach Salad

Dressing

1/2 c. oil

2 Tbsp. sugar

6 Tbsp. frozen raspberry lemonade concentrate

4 tbsp. vinegar

1/2 tsp. dijon mustard

Salas

2 (6 ounce) bags of spinach

1/2 c. sliced fresh strawberries

1/2 c. blueberries

1/2 c. raspberries

In a small bowl, combine all dressing ingredients; mix well.  In a large serving bowl, combine all salad ingredients.  Pour dressing over salad right before serving; toss gently to coat.  This recipe is doubled so it will serve 8.

Five Can Soup

When you feel like having soup and you don't have a lot of time...this is a good recipe.  It can be a little spicy, but make it to your preference.  I would add a little meat though.

1 can minestrone soup

1 can Ro-tel tomatoes

1 can mexicorn

1 can Veg-all

1 can beans of your choice (black beans are the best)

Open cans, mix, heat and eat.

Breakfast Spinach Shake

This is so good.  If you have a picky vege eater you may be able to get them to drink this.  Also, Dana...I think you may like this.

8-10 frozen strawberries

1 handful frozen blueberries

1 banana

6 small, peeled baby carrots

8 almonds

1/2 c. orange juice

2 heaping handfuls raw baby spinach

Place almonds in blender and blend until just powdery.  Then add starwberries, blueberries, banana, carrots, and orange juice and blend.  Add spinach, one handful at a time and blend until smooth - may take a while to blend until smooth.  If it looks brown you've done it right!  Not the prettiest color, but so healthy and tasty!

Annette's Chicken Salad

I always loose this recipe and I always have to call Annette and Neal for it.  So I thought since Annette left a copy of it at my house over night that I would post it on here so I never have to ask them for it again.  This is the best recipe I have ever tasted for chicken salad sandwiches.

4 Chicken breasts, diced, then placed in a fry pan with enough water to cook them

1 1/2 cups Mayo

1/2 teaspoon curry powder

1/2 teaspoon white pepper

3/4 cup nuts of your choice (almonds are my choice)

2 stalks of celery, chopped

2-3 stalks of green onion

1/2 bag of red grapes, cut in half

Mix well and refrigerate.  Place on small dollar rolls or small croissants to serve.

ENJOY!!!!!