Honey Chicken Salad (Grill)

4-6 Chicken Breasts or thighs
2 tsp olive oil

RUB
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp chipotle chili powder

GLAZE
1/2 c. Honey
1 Tbs. Cider Vinegar

SALAD FIXIN'S:
2 heads romaine lettuce
1 avocado
1 bunch green onions
sliced almonds

Make the Meal:
Combine RUB ingredients in a bowl.
Rinse chicken, pat dry, and rub olive oil over.
Rub on spice RUB.
Grill on BBQ or Broiler for 5 minutes. Turn over and grill an additiona 3 minutes.
Apply glaze to chicken and grill an additional 5 minutes, or until cooked throughly.
Dice Chicken
Prepare salad by slicing lettuce, avacados and onion. Combine ingredients with chicken and top with almonds and dressing

Enjoy!

Chineese Chicken Salad

• 4 Boneless Skinless chicken breasts (or 3 C. precooked chicken breasts)
• 1 head of lettuce
• 6 green onions (sliced thin)
• 2 Tbs Sesame Seeds
• 2 Tbs sliced Almonds
• 2 Pkgs Ramen (uncooked) and bullion pack

DRESSING
1/4 C. Sugar
1/2 tsp. peper
1/3 C. Vinegar
1/3 C. Olive Oil
1/2 tsp. Salt

Make the Salad:
Cook Chicken and shred with a fork.
Combine chicken, chopped lettuce, onions, sesame seeds, and almonds in salad bowl.
Break up uncooked ramen and add to salad. Sprinkle 1/2 of bullion package over salad.


Dressing:
Combine dressing ingredients in a plastic bag or shaker container. Pour dressingover salad.



Enjoy!

Texas BBQ /Pulled Pork Sandwiches (Slow Cooker)

1 Beef Briskit OR Pork Shoulder Butt

1-2 Bottles BBQ Sauce (depending on how much beef/pork you are cooking)
6-8 Hamburger Buns

Make the Meal:
Place meat on slow cooker and cook on low for 8-10 hours. ( you may cook overnight, if needed)
Shred with a fork, removing any remaining fat. Drain all grease.
Stir in BBQ sauce.
Serve atop hamburger buns.


Enjoy!

Taco Salad

BEEF MIXTURE
1 Lb. Ground Beef
1 Can Refried Beans
1/2 C. Salsa
1 1/2 tsp onion powder
1/1/2 tsp season salt


TOPPINGS (all diced)
Lettuce
Cheese
Tomatos
Cilantro
Sour Cream
Avacado
Olives

Tortilla Chips

Make the Meal:
This is a layered version of salad.
Prepare the meat by:
Brown ground beef. Drain and add seasonings, refried beans and salsa. Stir until heated throughly.

Layer:
Tortilla Chips
Beef Mixture
Cheese (so it melts on the warm beef)
Lettuce
Tomatos.....etc.
Top with some of your favorite salsa and some sour cream.


This beef mixture also works well for Tacos!


Enjoy!

Spinach Salad

1 Head Red Leaf Lettuce
1 Head Green Leaf Lettuce
1 bag baby Spinach
1/2 lb. grated Swiss or Mozzarella cheese
1/2 c. pre-cooked Bacon (diced)
1/2 c. sliced fresh mushrooms


Poppy Seed Dressing:
1/3 C. Sugar
1/3 C. rice vinegar
3/4 C. Oil
3/4 tsp. salt
3/4 tsp. poppy seeds
1/2 tsp dry mustard
1/4 med red onion chopped up

Make the Dressing:
Put all dressing ingredients into blender and blend until smooth. (If you need to, you can microwave the dressing to dissolve the sugar.) Pour into dressing container and chill.


Make it:
Break up lettuce and toss all salad ingredients together. Top wit Poppy Seed Dressing.



Enjoy!

Ranch Turkey Wraps

4 (12 inch) Flour Tortillas
10 oz. sliced Turkey Breast
10 oz. Monterey Jack Cheese Slices
2 Medium Tomatos, Sliced
2 Avocados, Sliced
2 C. Shredded Lettuce
1 C. Ranch Dressing
8 oz. Cream Cheese , softened

Make the Meal:
Blend ranch dressing and cream cheese together. Evenly layer half of all ingredients among tortillas. Repeat. Fold opposite sides of the tortilla into the center. Roll firmly from the bottom until completely wrapped. Place seam side down and cut in half diagonally.

 Enjoy!

Potato Bar

Baking Potatoes
1/8 C. Butter
1/3 C. Rock Salt

TOPPINGS
1 can Olives, sliced
1 Green Pepper, diced
5 slices pre-cooked bacon
1 bunch Chives
1/2 C. grated Cheese
Sour Cream

Make the Meal:
Pierce washed potato with fork. Rub potato with butter and rock salt. Bake at 375* for 1 hour. Remove from oven. When cool enough to handle, cut open and top with toppings.

SLOW COOKER Baking Option:
Bake on low 6 hours or high 4 hours.

Enjoy!

Pasta Salad

8 oz. Rotini Pasta, dried
1 C Broccoli florets
1 C. Caluiflour florets
1 can olives
1/2 C. sliced fresh Mushrooms
1 Red Bell Pepper, diced

DRESSING
1 pkg "Good Seasons" Italian Dressing mix
Olive Oil
Vinegar
OR
1 bottle of Italian Dressing or Cesar Salad Dressing

Make the Meal:
Boil water and cook pasta according to package directions.
Strain....chill pasta until cold
Add florets, olives, mushrooms, and Bell Pepper.
Prepare Dressing mix according to package directions. Pour dressing over salad and chill.



Enjoy!

Mexican Cheese Bread

1 Loaf fresh French Bread
1 1/2 tsp. Garlic Salt
1/4 c. Butter
2 C. Cheddar Cheese, grated
1 Can diced green chilies

Make the Meal:
Slice french bread horizontally. Separate the loaf and place foil around previously baked sides of loaf. Place on cookie sheet.
Melt butter and add garlic salt. With pastry brush, brush butter over french bread.
In separate bowl, combine cheese with chilies.
Sprinkle cheese mixture over french bread.
Broil in oven for 5-7 minutes, until cheese is melted.


Enjoy!

Fajitas

1 lb Flank Steak or Carne Asada
1 large Yellow Onion, cut into strips
3 Bell Peppers (red, yellow, green)cut into strips
1 Tbs Olive Oil
Season Salt

MARINADE
Juice of 1 Lime
2 Tbs. diced Minced Garlic
1/2 tsp Cumin
1/2 tsp Chipotle Chili Powder
1/2 fresh Jalapeno Pepper, seeded and finely chopped (Don't touch eyes when handling, Use Gloves!)
1/4 C. Cilantro, fresh chopped

TOPPINGS
Tortillas
1/2 C Shredded Cheese
Salsa
Lettuce, shredded
Sour Cream
Guacamole

Make the Meal:
Combine all Marinade ingredients into plastic bag. Add Steak and let marinade at least 1 hour (better if overnight). When ready to cook, wipe off marinade and sprinkle with season salt.
In skillet heat olive oil and add steak when hot. Cook each side 3-4 minutes. Cook to desired tenderness.Remove from pan and cover with foil. While steak is resting, in skillet add another tablespoon of oil, add onions and peppers. Let seer for 1 minute without stiring. Then stir and cook to desired consistency. (no more than 5 minutes)
Slice the meat at an angle (against the grain)into thin strips. Serve with tortillas and toppings.



Enjoy!

Cobb Salad

2 Heads Romaine Lettuce, Chopped
1/2 lb pre-cooked grilled Chicken
6 slices pre-cooked Bacon, crumbled
2 Tomatos
1 Avocado, Diced
2 Hard Boiled Eggs, Diced
1/4 C. Green Onions, thinly sliced
1/3 C Cheddar Cheese, Grated
1/4 C Blue Cheese
Your favorite Salad Dressing or Blue Cheese Salad Dressing

Divide lettuce on plates. Top with all toppings and dressing.
For a southern flare- drench chicken in bbq sauce.


Enjoy!

Club Panini

1/4 C. Mayonaise
1 ripe Avocado
8 Slices Sourdough or Tuscan Bread
12 slices Turkey Breast (smoked)
8 slices Provolone or Swiss Cheese
8 slices precooked Bacon
1 Tomato, sliced
2 C. Fresh spinach leaves
2 Tbs Olive Oil or Butter (softened)

Make the Meal:
Mash avocado and mayonaise together.
Brush olive oil on one side of bread and toast in skillet or Panini sandwich press.

Make sandwiches by evenly distributing the
Turkey, Cheese, Bacon, Tomato, and Spinach leaves on toasted side of 4 pieces of bread. On 4 remaining pieces of bread, spread avocado mixture.
Place avocado bread atop sandwich, avocado side down.
Brush olive oil on outsides of sandwich and brown in skillet or panini press.



Enjoy!