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!!!!!