BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
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dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
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marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
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pepper
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1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
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1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
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1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

MEXICAN PASTA SKILLET

HEALTHIFIED MEXICAN PASTA SKILLET
Yum! Easy! Quick!

1# cooked ground beef
1 jar (16 oz) salsa
1 cup tomato sauce
1 1/2 cup water
2 cup uncooked macaroni
1 cup frozen corn
1/2 cup cheddar cheese

Cook beef then stir in salsa, tomato sauce and water.  Heat to boiling.  Stir in macaroni and corn.  Reduce heat; cover and simmer 12-15 min, stirring occasionally, until macaroni is tender.  Then sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.

QUICK CHICKEN NOODLE SOUP

QUICK CHICKEN NOODLE SOUP
This was so yummy and ready in about 15 minutes.  Kids had it with grilled cheese and I had a tuna sandwich.  Would also be good with a can of kidney or black beans.

2 quarts water - boil
add - 3 T Better than Boullin (low sodium)
(or just use chicken broth cube or from a can)

Add:
1/4-1/2 cup frozen peas
1/4-1/2 cup frozen corn
1 or 2 cans of chicken 

Add following veggies that have been washed/cut/cooked in microwave (don't drain the water - add to soup):
2-4 celery
3-4 carrots
head of broccoli

Add:
2 packages (NOT the seasoning packets) of Ramen noodles - any kind of pasta would be good too instead of Ramen noodles

cook until noodles are done

Enjoy!