Southwest Chicken Salad

This has become my favorite meal by far!

Place about 5-6 chicken breasts in:

3 T lime juice
3 T oil
1 T cumin
2 tsp oregano
2 tsp garlic powder
1 tsp salt
1/2 tsp red pepper

After letting the chicken sit for a few minutes, grill!

For the salad you will need:

lettuce
chicken, cut up
olives
cheddar cheese
tomato
avocado
fresh lime wedges
south west salad dressing
chips (I like Fritos)

Candied Walnut Salad

This is my new favorite salad! Just throw together some cut greens, craisins, and raspberry vinaigrette.  For the candied walnuts...

Bake at 350 for 5 min:

1, 1/2 cup walnuts

While the nuts are cooking slowly melt on the stove top:

1/2 cup sugar

The sugar will become an amber color. Remove the walnuts from oven and stir into the melted sugar. Separate with a fork while still warm.

Toss into salad!

Creamy Lemon Pasta with Spinach and Tomatoes

Say what you will about Happy Valley, they really take care of you when you need it! I had so many meals brought in that I actually lost count. And here's the thing...they were all SO yummy!! From Papa John's to homemade, everything was yummy. Women here really know how to cook.

Here is one that I really really enjoyed. I really liked the fresh taste of lemon mixed with the salty Parmesan. Usually these sides are served cold, but I love that this is a HOT meal. Thanks Jessica!

Cook 1 box penne pasta according to directions.

While the penne pasta cooks, heat over medium heat for 1 minute:

1, 1/2 T extra virgin olive oil
2 cloves garlic, minced

Now add and simmer for 10 minutes:


1 cup half and half
zest and juice of 3 lemons
1/2 tsp salt
1/4 tsp pepper

Drain the pasts and place back into pot. Add the cream mixture along with

1/2 pint cherry tomatoes
1/2 cup fresh grated Parmesan (I used shaved Parm from the deli)
2 large fist fulls of baby spinach (the spinach will wilt down)

Give this all a good mix and serve immediately along with grilled chicken breast.


I have never been a fan of cherry tomatoes because every dish they are in is a cold side. This hot side makes the tomatoes savory and salty. Yumm!!

Chicken Salad Sandwich

This is my all time favorite dinner in the hot summer months! Chicken Salad on croissants. I like to serve this with a berry smoothy and fresh strawberries on the side. I like that I can make this up the night before or the morning of. Leftovers are wonderful for lunches for the rest of the week.

In a bowl dump and mix:

4 cups cooked chicken (I use a whole rotisserie chicken from the Deli)
1 cup celery, chopped
1/3 cup yellow onion, chopped
1/2 tsp salt
1 cup mayo (I never use miracle whip)
pepper
3/4 cup sliced or slivered almonds

Rotini Salad

Simple Summer Supper

I used Berenstein's Restaurant Recipe Italian dressing and really liked it.

Boil & drain according to directions on box:

12 oz garden rotini

Add and toss:

1 large bunch fresh broccoli, cut small
16 oz bottle Italian salad dressing
14 oz jar artichoke hears, quartered and drained
2 small tomatoes, chopped
1 avocado, sliced
4 oz feta cheese, crumbled

Place in fridge for several hours.

Macaroni Ham Salad

Summer time is here and that means I am getting burned out in the kitchen. I like this easy supper. I can whip it up in the morning and there is no cooking involved. I used some left over chopped ham from Easter that I had in the freezer. I had just made this salad when I took the picture so the peas are still frozen. When you make it up and let it sit for about 10 minutes the peas will defrost.

Cook and then drain:

1 cup dry macaroni

Dump the macaroni in a mixing bowl and add:

3/4 cup cheddar, cubed
1/2 cup celery, chopped
1/2 cup frozen peas
2 T green onion
1/2 cup mayo
1/4 cup pickles, chopped fine
2 T milk
1/4 tsp salt
1 cup chopped ham


Easy Easy Easy!

Pomegranate Acini de Pepe Salad

This recipe is so versatile for any occasion. During the holidays I like to use just pomegranates. During the summer you can add coconut and marshmallows or canned pineapple, grapes, or even bananas

In a sauce pan over a cold stove mix:

1/2 cup sugar
1 TBL flour
1/4 tsp salt
Now add to the sugar mixture, using a whisk:

1 cup pineapple juice (drain from the can)
1 egg

Now turn on the heat to medium low. Stir constantly with your whisk. Heat slowly, otherwise your egg is going to scramble. After about 10 minutes your sauce should start bubbling. Allow it to bubble for a minute.

Now remove your sauce pan and add:

2 tsp lemon juice

Let the sauce cool while you prepare your other half of the salad.

In a pot of boiling salted water add:

1, 1/3 cup acini de pepe (good luck finding this. I buy 15 boxes every time I find it)

Cook the acini de pepe according to the box. About 10 minutes. Drain and rinse in cold water. Now add the drained acini de pepe to the cooled sauce.

Add to the acini de pepe/sauce:

8 oz crushed pineapple, drained (you use this in the above sauce)

Put salad in fridge in airtight container overnight. The next day add:

pomegranate seeds
1 container coolwhip

Spinach Lentil Saute

Ok, now I'm not promising that your children will eat this. But hubby and I enjoy it! Plus it is really good every now and then to eat a meal that is nutritionally rich and free from sugar. If I still haven't convinced you to try it, hubby says it tastes like the topping off a vegie pizza.

In a large pot bring to boil:

4 cups water

Add:

1/2 cup lentils, rinsed
1/2 cup rice, rinsed

simmer the lentils and rice for 20 minutes. Stir occasionally

In a pan saute for 3 minutes:

4 T butter
1 cup onion
1 garlic clove

Stir into onion saute and cook for 10-15 minutes:

1 lb. mushrooms, sliced
10 oz frozen spinach, defrosted and juices squeezed
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne (I used red pepper for more heat)

Stir drained lentils and rice in with vegies. Garnish with shredded Swiss cheese

Hot Potato Salad with Bacon

Potato salad is something nobody can agree on. Some like mustard. Some like goopy, some don't. I don't like the salads that are so goopy you can't see what it is your eating. I "made up" this recipe. In my experiment I found that the salad is best eaten hot. You can, however, serve this cold the next day!

Boil for 12 minutes:

10 red potatoes, cut up

cut up into small pieces and cook:

5 strips of bacon

after you have removed bacon onto paper towels cook the following in the bacon grease for 5 minutes:

3 celery sticks, cut up
1/2 cup red onion, cut up

for the dressing mix the following:

1/4 cup olive oil
2 TBL mayo (not miracle whip)
2 TBL red wine vinegar
1 tsp salt
1/2 tsp salt
1 tsp dry dill weed

Toss all very gently. Serve on a bed of lettuce.

Tip: If you serve this cold, don't add the bacon. The bacon seems to get soggy. I added bacon bits right before serving.