Santa Fe Chicken

Easy Santa Fe Chicken

by Kim Arnold

INGREDIENTS
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
DIRECTIONS
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.

Chinese Chicken Salad

Chinese Chicken Salad

Rachael Randall

Salad:

3 whole chicken breasts, cubed or shredded

2 Tablespoons roasted sesame seeds (optional)

1/2 cup roasted slivered almonds

1 head cabbage, shredded

4 green onions, sliced

1 package Ramen Noodles (chicken flavored), broken in pieces

Dressing:

2 Tablespoons sugar

1 /2 cup canola oil

1 teaspoon pepper

3 Tablespoons Vinegar

1 teaspoon Lawry’s seasoning salt

1/3 cup soy sauce

Dash Sesame Oil

1/2 package Ramen flavoring

Blend dressing in blender and add to remaining ingredients.

Green Salad with Feta Cheese

Green Salad with Feta/Rice vinegar dressing

by: Cheryl Cardall

2 heads romaine hearts (super yummy if you chill in ice water first)

2-3 carrots (I chop all veggies with my food chopper..except the avocado)

3-4 green onions

1-2 tomatoes

1 avocado

1 red or orange pepper (if I have it)

Crumbled Feta cheese (to taste)

Dressing

1-2 TB olive oil

Rice Vinegar (to taste….I usually do 5-6 shakes of it)

Garlic Salt to taste

Toss well after putting dressing and garlic salt on.

Pineapple Jello Salad

PINEAPPLE BUTTERMILK SALAD

by Whitney Warr

1 can (20 oz) crushed pineapple with juice

2 Tbsp sugar

1 (6 oz) package of orange jello

2 C of buttermilk (I use powdered)

1 container (8 oz) cool whip

1 C chopped pecans

Combine pineapple & juice with 2 Tbsp sugar in saucepan & bring to a boil, stirring occasionally.

Remove from heat & stir in jello until well dissolved.

Cool.

Add buttermilk & mix well.

Fold in cool whip & pecans.

Put in mold or 12x8 dish & chill until firm.

Fruit Salad

Fruit Salad
by April Leeper

1 container Cool Whip

3.4oz package of vanilla pudding

6oz can chunked pineapple with juice

1 cup marshmallows

8oz can mandarin oranges, drained

2 green apples, peeled and cubed

1 red apple, peeled and cubed

Mix all together and serve cool.

Chicken Salad (Sandwiches)

Chicken Salad Sandwiches
by Rachael Randall
(stolen from Amy Hughes :)

Dressing:
1 cup mayo (I use lite)
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds

Salad:
2 lbs cooked chicken, chopped
3/4 cup pecan pieces
1 cup red grapes, halved
1 cup green grapes, halved
3 stalks celery diced

Crazy Good Salsa

Crazy Good Salsa!
by Denia Wong

Dice:
1/2 red onion
1/2 yellow pepper
2 nectarines
3 black plums
(OR mango in place of nectarines and plums)
2 bunches cilantro finely chopped
2 ears fresh corn - cut corn off cob
5 key limes (zest and juice)
grated ginger root to taste
2 large cans Mexican diced tomatoes with green chilis, drain off liquid
1 can of tiny shrimp cocktail, diced
fish sauce to taste
sugar to taste
Thai sweet chili sauce to taste

Mix and serve with deep fried wonton wraps cut into triangles.