This is a Pampered Chef recipe tweaked by a friend. Enjoy!
Ingredients:
1 Large Pineapple
1 Medium Red Onion
1 Cucumber peeled and seeded
1 Bunch cilantro
2 jalapeno peppers
2 Tbs lime juice
1. Chop everything up into small bite size pieces so you get a good mix of the salsa when you eat it.
2. Pour over the lime juice and mix it all up.
Serving options:
Would be great with Teriyaki chicken and rice! You could also try cooking your chicken in this for some great flavor!
We had left over shredded chicken so I created some delicious enchiladas tonight!
Chicken
1. Cook your chicken up in your favorite salsa. Turns out best if it is cooked covered so the moisture stays in.
2. Shred or cut your chicken how you like it in your enchiladas.
Enchiladas
Ingredients:
Chicken
Campbell’s Fiesta Nacho Cheese Soup
1 can of Olives (sliced and divided)
2 Roma tomatoes (diced and divided)
6 tortillas
Sour Cream
Cheese
1. Cut your olives and tomatoes. Make sure to leave enough olive slices to go on top as well as one of the tomatoes.
2. Mix your chicken, soup, olives and tomato
3. Scoop into your tortillas and roll.
4. Spread a thin layer of sour cream over the top. Cover with cheese and garnish with remaining olives and tomato
5. Bake at 400 degrees for 40-50 minutes (or however long it takes it to warm through). I left mine uncovered because I like it a little crisper. It would be fine to cook it with foil on it if you don’t like the crunch.
This was super easy and turned out delicious!
1. Cook your chicken in your favorite salsa. You can either cook it in your crockpot or fry it up in your pan. I’m not sure on the cooking time. You’ll have to play with it depending on the method. I ended up doing half and half…. Anyway, cook your chicken in a covered method so it will stay moist.
2. Since we aren’t sure on the cooking time make sure that you measure the temperature and that it reaches the appropriate heat inside.
3. Shred your chicken!
4. Put it all together and enjoy.
We had chips and tortillas available so we ate it a little differently. I turned mine into a Taco Salad with chips on the bottom, greens, peppers, tomatoes, the shredded chicken, cheese, and ranch dressing. Phil ate his taco style (pretty much the same toppings except the chips and inside a tortilla). They were both excellent.
A small sample of a recipe from the Worldwide Ward Cookbook! So Good!
I don’t know what it is about Banana Bread, but I NEVER feel like making it. Maybe it could be attributed to my ‘meh’ view on cake. I always feel bad because my hubby will get so excited when the bananas start to really ripen. He’ll give me ‘the look’ and proclaim “It look like we can make Banana Bread.” Sadly… I never make it. This past week we’ve had some exceptionally ripe bananas. We went through the ritual. Each day I look at the bananas and think ‘Um, no.’ Today I looked at them and had an epiphany. I wondered if I could find a recipe for Banana cookies (preferably with chocolate chips because that’s how I roll). I searched through a few of my favorite cookbooks and I found one. YAY!!!! I’m thinking I won’t have issues using old bananas anymore.
Ingredients:
2/3 C shortening
1 C sugar
2 eggs
3 ripe bananas, mashed
2 1/2 C Flour
1/4 tsp. baking soda
2 tsp. baking powder
1 C chocolate chips
1/2 tsp. salt
1/2 tsp. vanilla
1. Combine all of the wet ingredients, then add the dry ingredients. Mix well (I used my mixer).
2. Spoon cookie dough onto cookie sheet. It will seem really wet, but it will be amazing!
3. Bake at 350 degrees for 10-12 minutes. (I baked mine for 15 because mine seemed not quite there. Make sure to check yours between 10-12, but don’t seem surprised if you need to let it bake a little longer.)
(Added March 2012: When I made them this time I went with the 12 minutes. They looked really pale, but were still cooked all of the way through. They are delicious!)
Glenda, bless you forever for sharing this recipe with me! It is DELICIOUS!!!!
Sorry for the lack of a photo. Pasta salad isn’t really photogenic. So I didn’t even try. Just know that is one of the best pasta salads I have EVER had! Try it out. You won’t be sorry!
Ingredients:
1 box/bag of Rozini Pasta (the curly noodles)
1 Green Bell Pepper
2 Roma Tomatoes
1 can Black Beans
1 can Kidney Beans
1 can Corn (I used a bag of frozen corn)
1 can Olives
1/2 Red onion (give or take depending on how much you like onion)
Dressing:
2 cups Mayo (Do NOT use Miracle Whip)
2 cups Butter Milk
1 dry packet Hidden Valley Ranch – Fiesta flavor
1. Get your noodles cooking.
2. Meanwhile start washing and cutting your vegetables. Rinse the canned goods. Once your noodles are done put everything together in one pot.
3. In a small mixing bowl measure out your Mayo, then pour in your Buttermilk. Add your Fiesta packet and whip together. Pour over the top of your salad and mix.
You should be able to find the Dressing packet in the same area as your other salad dressings. I was not able to find it at either of the Kent’s Marketplaces here. It was at the Ridley’s though. Next time
I’m in Walmart and Smith’s I will check there. It seriously is the best dressing though. The flavor reminds me of Bajio. I ended up adding some celery to mine because my bell pepper tasted bad and I needed some crunch in it. Feel free to add or subtract any ingredients that you feel would make it better. Just think of what you usually have with your Mexican dishes and you won’t be able to go wrong. I think next time I make it I might try adding some grilled chicken.
Anyway, try it out. It is awesome! Don’t bring it to any events that I’ll be at though. I will already be making it!
Ingredients:
Bread
Eggs
Milk
Cinnamon/Sugar
Toppings
1. Estimate 2 eggs per person. This will give you enough extra to feed the extra hungry and probably have a couple slices for leftovers. Mix your eggs and 1/4 cup of milk for each person together. Add the amount of cinnamon/sugar you’d like. Remember you’ll probably have more sugar in your toppings, so not too much.
2. Oil your pan and let it heat up. Cook each side of your toast until done. I usually cook on a med heat so about 3-4 min. each side. Every stove is different though.
Try some different toppings if you’re stuck in a rut. Strawberries and whipped cream was delicious. Peanut Butter and Jam, or Honey is always good. I think I’m going to try a non-sugary one next time and do ham and cheese with some peppers or something. More like an omelet sandwich I guess. There is always just syrup too.
