Tuesday, March 11, 2014

March 27th Cooking NIght

Our next cooking night will be March 27th at 6:30
Our host will be Ryleigh!
Please rsvp below

Saturday, March 1, 2014

Chicken Pasta Salad

Ingredients

▪ 1 box shaped pasta

▪ 1 head of broccoli, chopped

1 cup frozen peas, thawed



▪ ½ pkg mini pepperonis (regular size is ok, too)

3 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can



use any kind of cheese, but we always have these around, and it is

easy to just slice them up!)

3 medium carrots, chopped



Ranch dressing (We use the packet to make our own…much better



tasting)

Instructions

1.Cook pasta according to directions on the box. Drain it.

2.Place colander with drained pasta into a bowl with ice and water in it to

cool it off.

3.Put all the rest of the ingredients, except the ranch dressing into a bowl.

Pour the cooled pasta onto a clean towel and really dry it off.

Pour pasta into the bowl

there’s no exact science to it.

. Stir in the ranch as you like it. A little, a lot—

Chicken Enchilada Dip

2 cups chicken cut up

1 8 oz cram cheese softened

1 c mayo

1 8 oz pack Mexican blend cheese

1 4 oz can green chili peppers

mix together using all but a cup of cheese- spread in a baking dish,

top with remaining cheese, cook at 350 for 30 min, serve with chips


Avocado Chicken Salad Recipe

Prep Time: 10-15 minutes

Ingredients:

▪ 2 cups cooked chicken, shredded or chopped

▪ 1 ripe avocado, peeled and pitted

▪ 1/4 cup sliced almonds

▪ juice from half a lime

▪ 1/2 tablespoon olive oil (optional)

▪ 1/4 cup scallions, diced

▪ salt and pepper, to taste

Shred or chop the cooked chicken until bite sized pieces and set aside.

• I also added about a ¼ a cup of mayo.

In the bowl of a small food processor, combine the avocado, almonds,

lime juice, and olive oil (if using). Pulse together a few times until

the avocado is smooth and creamy. Add in the shredded chicken and

pulse 2-3 times until combined. (Do not pulse more than 3 times or

else the chicken will be too finely chopped.)

If you are not using a food processor, in a medium size bowl, mash

the avocado, almonds, lime juice, and olive oil (if using) using a fork

until the avocado is smooth and creamy. Add in the shredded chicken

and mix to combine.

Season with salt and pepper to taste. Spread on toasted whole-wheat

bread and enjoy!