Thursday, September 27, 2007

Chili Party Dip

This one is low fat and low calorie, but completely delicious! I'm following Weight Watchers and this recipe is from their web site. I made it for care group the other night and people really seemed to like it and no one even knew it was low fat!

15 oz canned turkey chili without beans
8 oz fat-free cream cheese
4 oz canned jalapeno peppers
1 small onion(s), finely chopped
1/2 tsp hot pepper sauce

Combine all ingredients in a saucepan.
Cook over medium heat, stirring frequently, until cheese melts, about 10 minutes. Yields about 1/4 cup per serving.

Tuesday, September 25, 2007

Lazy Chicken

From Rachael Ray
This has chicken and veggies all in one dish!

balsamic vinegar
1 1/2 pounds chicken breast cutlets, thinly sliced
2 medium potatoes, thinly sliced(I used red)
1 medium onion, thinly sliced
Montreal Steak Seasoning by McCormick , or salt and pepper to taste
1/2 cup white wine or chicken broth
1 -28 0z. can crushed tomatoes
1 small zucchini, thinly sliced
10 leaves fresh basil, torn or coarsely chopped
2 sprigs oregano
1/2 to 2/3 cup shredded cheese of your choice(provolone, mozzarella, asiago)

Rub a little splash of vinegar to each chicken breast. Heat 1 T. olive oil in a deep skillet on medium heat. Brown chicken for 2 minutes on each side. Remove chicken.
Add 1 T. olive oil. Add a layer of potatoes and onion. Sprinkle potatoes and onion with Montreal seasoning. Let cook, turning occasionally, but maintaining layer, until they brown all over. Add broth or wine to the pan. Spread zucchini across the pan on top of potatoes and onion. Sprinkle with more seasoning.. Top with layer of chicken breast. Dump crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until potatoes are tender, about 10-12 minutes.
Sprinkle the pan with cheeses and place under broiler until cheese melts and begins to brown. Serve from pan with crusty bread.

**I omitted tomatoes and it was still a really good dish. And I cut up the chicken instead of leaving them whole breasts. I also just put the cheese on top and let it melt on the stove. Derek loved this and it was so easy!!

Monday, September 24, 2007


I use Arborio rice, and the recipe for cooking is on the container.

1 cup Arborio rice
olive oil
1 onion, chopped
1 clove garlic, chopped (I usually use a couple of tsp. from the jar)
3 cups chicken or vegetable broth (I use the HEB/Central Market Organics from the box)
1/2 to 1 cup grated Parmesan cheese

In a saucepan, saute onion and garlic in a little olive oil. Add 1 cup rice and stir about 1 minute until all rice is coated. Add 1 cup broth and let simmer/low boil until liquid is absorbed. Repeat with each cup of broth. After 3 cups of broth are added, risotto should be cooked (not mushy but not hard either). If it is not cooked enough, just add a little water or broth until it is cooked through. Stir in Parmesan cheese.

While risotto is cooking, sauté chopped onion, chopped orange bell pepper, sliced mushrooms, and asparagus tips in olive oil and butter. Keep covered and don’t over-cook. Serve risotto into individual bowls and top with sautéed vegetable mixture. Sprinkle with crumbled goat cheese if desired.

Substitute any vegetables you like. I also serve with grilled chicken or shrimp on top (but the vegetable is my favorite).

Easy Beef Stroganoff

1lb ground beef or sirloin steak
1/2 cup chopped onion
1 cup sliced mushrooms
salt and pepper
8 oz. cream cheese
3/4 cup milk

Brown ground beef or steak (cut into small strips) in large skillet with 3 Tbs. butter. Add chopped onion, sliced mushrooms, salt & pepper and cook until tender. Add cream cheese and milk. Stir until melted and mixed together. Serve over egg noodles.

BBQ Brisket

1 brisket (usually 3-5 lbs, I think)
1 cup brown sugar
3 Tbs. Worchestershire
3 Tbs. Liquid Smoke

Place brisket in 9x13 dish with fat side up (the fat flavors the meat and you can trim off once it is ccoked or you can trim excess fat off first).

Mix together brown sugar, worchestershire and liquid smoke and then pour over brisket. Cover with foil and bake 6 hours on 250.

Once it is baked, trim off fat if you didn't already and cover with BBQ sauce. Cut and serve.

When I have leftover brisket, I either make BBQ sandwiches or I chop it up and serve on tortillas with sour cream and cheddar cheese.

Best Black Beans

from Sandra Lee
1 (15-ounce) can, no-salt added black beans
1 (10-ounce) can diced tomatoes with chiles in sauce (recommended: Ro'tel)
1 tablespoon lime juice
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1/2 cup frozen chopped onion (recommended: Ore-Ida) (I used fresh)
1/4 cup finely chopped fresh cilantro leaves
Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
Place in a serving dish and serve hot.

Taco Pockets

Recipe courtesy Rachael Ray

1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded 2
small plum tomatoes, seeded and chopped 2 cups shredded monterey jack
Accompaniments: Cut fresh seasonal vegetable pieces and strips Assorted organic tortillas like blue corn, red corn or black bean Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping

Florentine Chicken Ring

1 can (10 oz.) chunk white chicken, drained 1 t. lemon zest
½ red bell pepper, chopped 1/3 c. mayonnaise
4 oz. shredded cheddar cheese 1/8 t. nutmeg
1 10 oz. pkg. frozen, chopped spinach, thawed & drained
2 packages refrigerated crescent rolls
Preheat oven to 375 . Mix chicken, spinach, cheese, mayo, lemon zest, bell pepper, salt and nutmeg. Unroll crescent roll dough; separate into 16 triangles. Arrange triangles in a circle on 13” round Pampered Chef stone. Have the wide ends of the triangles overlap in the center and point to the outside. Scoop chicken mixture evenly into the widest part of each triangle. Bring outside points of triangles over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered). Bake 20-25 minutes or until golden brown.

Green Salsa Enchiladas

8 chicken breasts(2 c. cooked chicken)
16-20 tortillas
2 28 oz. jars salsa verde (I used 1 medium/1 hot)
2c. Monterrey Jack cheese
2c. Cheddar Cheese
2c. whipping cream

Dip boths sides of tortilla in salsa. Put 3 T. chicken, some cheese and roll up. Fill pan with tortillas. Por whipping cream over tortillas. Cover with remaining cheese and salsa. Cook uncovered at 350 for 20 min. You can put green onions on the top.

Sunday, September 23, 2007

Chicken Divine

1 package frozen broccoli
1 large 10 oz. can cooked chicken breast (all white)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup mayonnaise
1/2 teaspoon curry
2 cups grated cheedar cheese
3 slices of bread - toasted

Mix both soups, mayonnaise and curry in bowl.
Add chicken mixture to bowl.
Put broccoli in bottom of 9X13 dish. (You could put brocolli on half side of dish only if some don't like broccoli.)
Spread chicken mixture on top of broccoli.
Add grated cheddar cheese.
Toast bread and crumble on top.
Cook for 20-30 min. on 400.
Feeds 6-8.

Chicken Spaghetti

1-2 cups grated velveeta cheese
1 chicken - boiled, cubed
1 cup chopped onion
1 med. red bell pepper chopped
2 buttons garlic - minced
1 small can stewed tomatoes
1 can cream of mushroom soup
1/2 t. cumin
salt and pepper

Saute onions, peppers, and garlic in butter. Brown lightly.
Add broth from chicken. 3-4 cups. Boil. Add 2 cups uncooked spaghetti (broken into pieces)
Add tomatoes, salt and pepper, cumin.
Put lid on and cook until tneder (20-30 min.) Stir often.
Add chicken and soup.
Put in sprayed casserole dish.
Top with grated cheese. (Velveeta is Best)
Sprinkle with paprika.
Bake uncovered at 350 until hot throughout - (20-30 min)
Freezes well!

Pumpkin Chocolate Chip Cake

This is the recipe Tanya made for Kristen's shower last week. So good!!!

1 pkg plain yellow cake mix
1 15oz can pumpkin
1/4 cup water
2 lg. eggs
2 tsp. pumpkin pie spice
2tsp. baking soda
1 cup semisweet chocolate chips
1 cup finely chopped pecans (optional, I never use these)
1 tbsp confectioners' sugar for garnish

1. preheat oven to 350. Lightly mist a bunt pan with vegetable oil spray.
2. Place cake mix, pumpkin, water, eggs, pumpkin pie spice, and baking soda in a lg. mixing bowl. Blend with a mixer on low for 1 min. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the speed to med. and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips & pecans, making sure they are well distributed throughout the batter. Spoon the batter into the prepared pan, smoothing it out with the spatula. Place pan in the oven
3. Bake until lightly browned and springs back when lightly pressed with your finger, 42-46 minutes.. Remove the pan from the oven and place on a wire rack for 20 minutes. Run a long sharp knife around the edge of the cake & invert it onto a rack to cool completely, 20 minutes more.

*if you plan to ice the cake you may want to eliminate the Chocolate chips. I use cream cheese frosting and color it orange with food coloring. You can stick an ice cream cone in the center and ice it brown. *

This cake can be stored for up to 1 week in a cake savor

Monday, September 17, 2007

Chile Picado Stuffed Peppers

I tasted this a while back at HEB. It was pretty good and easy to make.
4-5 large green bell peppers
1 tub shredded chicken for enchiladas
1 can Rotel
1 cup instant rice
1/2 cup, plus 1/4 cup mexican blend cheese, shredded

1. Wash and dry peppers. Slice top and remove seeds to make bowl.
2. Mix chicken, Rotel, rice and 1/2 c. cheese in a bowl.
3. Spoon mixture into pepper, but do not pack tightly.
4. In microwave safe dish set peppers upright and add 1/4 cup of water to bottom of dish.
5. Cover with plastic wrap and insert vent hole for steam. Microwave for 10 minutes or until rice is cooked.
6. Sprinkle peppers with remaining cheese.

London Broil

2flank steaks
1 cup white vinegar
1/2 cup olive oil
3 T. dry mustard (can add more or less depending on how "mustardy" you like it); the more you add the more spicy it will be
3 T. Worcestershire sauce
1 pkg. of dry (powder) chicken bullion--I get Goya brand on Mexican isle, white and yellow box
1 pkg. of saffron seasoning--also Goya brand and should be a white and orange box
splash of: soy sauce, Tabasco
Garlic powder, pepper and salt to taste
1 tsp. Kitchen Bouquet browning sauce(on BBQ sauce aisle)
Couple shakes of Italian seasoning and Onion powder
Whisk all of the ingredients together then pour over steaks and marinate in a pan for several hours. I usually do it the night before I'm going to cook it or early that morning. Don't marinate more than 24 hours but as close to 24 hours as possible is good.
Cook in skillet about 6 minutes on each side, or until med. rare. Let stand for 5 minutes before serving.
Kellee/ Egla Grana

Pollo Relleno

6 skinless, boneless chicken breast halves 1/3 c. cornmeal
2 T. pkg. Taco seasoning mix 1 egg
1 (4 0z.) can whole green chilies, seeded and cut in ½ ¼ t. black pepper
2 oz. Monterey Jack cheese, cut in 6 sticks ¼ t. crushed red pepper
2 T. fresh parsley or cilantro

Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap and pound lightly into a rectangle. Remove plastic wrap. In a small bowl combine cornmeal and taco seasoning mix. Place egg in another small bowl, beat lightly. For each one, place a chili pepper half on a chicken piece. Place cheese stick atop chili pepper. Sprinkle with cilantro or parsley, and both peppers. Fold in sides; roll up jelly-roll style, starting from edge with cheese. Dip rolls in egg mixture and coat with cornmeal mixture. Place rolls seams sides down in shallow baking pan. Bake at 375 for 25 minutes. If desired, sprinkle with shredded cheese.

Saturday, September 15, 2007

Steamed New Potatoes with Lemon and Dill

1 pound potato(es), new (I could only find small red potatoes at the grocery store so we used those and they were really good)
1 tsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp dill

Wash and rinse potatoes; slice in half.
Fill a saucepan with water so that it covers about one inch of entire pan, and bring water to a boil. Place potatoes in a steamer basket; set steamer basket in saucepan, making sure it sits above water. Cover saucepan and steam potatoes until completely cooked and tender, about 15 minutes. (We didn't have a steamer, so I just boiled the potatoes in water for about 15 minutes or until they were tender.)

Meanwhile, mix together oil, lemon juice and dill.

Place cooked potatoes in a serving bowl and pour lemon juice mixture over potatoes. Toss gently to coat evenly. Yields about 1 cup per serving.

Green Beans with Carmelized Shallots

1 pound green snap beans, trimmed
2 Tbsp light butter
4 medium shallot(s), thinly sliced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tsp lemon zest

Steam green beans until tender, about 5 minutes. Run under cold water for 30 seconds; set aside. Melt butter in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, about 5 minutes (add a bit of water if necessary to prevent burning). Add green beans and toss until hot; season with salt and pepper, sprinkle with lemon zest and serve. Yields about 1 cup per serving.

Monday, September 10, 2007

Sausage Breakfast Casserole

This is really easy to make ahead - it's best to prepare the night before and serve the next morning.

10 slices white bread
9 eggs
1 c. grated cheddar cheese (or more to taste)
Salt and Pepper
1 lb. sausage (I use the medium or spicy)

Cube bread with crust on and place in greased 9x13 pan. Layer browned sausage on the bread. Beat eggs and pour on top of sausage. Put cheese on top. Pour milk over top to cover the casserole (don't worry - this sounds gross but the bread soaks it up over night).

Bake 40 minutes at 375. I usually bake a little longer.

Mom's Baked Beans

In a medium pan, melt 1 Tbs. butter and saute 1 small chopped onion. Cut 4 pieces of bacon in smallish pieces and saute with onions (optional). Add 2 regular size cans of Van Kamp's Pork & Beans (drained) and 1 can Rotel (not drained). Add 3/4 cup brown sugar. Stir together and cook on medium heat until desired thickness. This serves about 4 people. *If you like it spicier, add hot Rotel and not as much brown sugar. The Tucker family likes it sweet, so we use the regular Rotel and add a little more brown sugar.

If I am making this for more than 4 adults, I use 2 large cans of the beans and 2 cans of Rotel.

Hot Artichoke Dip

This is a favorite and really easy to make! I serve it with crackers or bread.

Mix together in a microwavable bowl:
  • 1 can or jar artichoke hearts (drain and mash with fork)
  • 8 oz. mayo
  • 1 cup Parmesan cheese
Heat until cheese is melted and serve.

Blueberry Pound Cake

1butter cake mix
1 (8-oz.) pkg. cream cheese
3 eggs1 stick butter, melted
3 T. sugar
2 C. fresh blueberries
1 can of cream cheese or vanilla icing
Preheat oven to 350°F. With mixer, beat the cream cheese, then add eggs and beat well. Add melted margarine and sugar. Add dry cake mix and mix until well blended. With large spoon or spatula, gently fold in blueberries. Grease and flour tube or Bundt pan. Bake in 350°F. oven for 38-45 minutes or until toothpick inserted in center comes out clean. Drizzle warm icing over the cake to serve.


Easy, Easy!
Get packages of HEB marinated fajita beef and chicken. Cook according to directions. In the meantime, saute peppers and onions. Make fajitas with meats, veggies and condiments of your choice. Serve with spanish rice, beans, and chips and queso.

Shrimp and Pepper Kabobs

1 pound peeled large shrimp
1 cup lemon juice
3/4/ cup oil
1/2/ cup soy sauce
1/4 cup parsley
1/3 cup finely chopped onion
2/3 onion, cut into pieces
1 t. salt
1 t. pepper
2 cloves garlic, chopped
1 red and 1 green pepper, seeded and cut into pieces

Combine lemon juice, oil, soy sauce, parsley, 1/3 c. onion, salt, pepper , and garlic in bowl. Stir well. Pour 1/2 of the mixture over shrimp in a shallow dish. Cover and marinade for 4 hours. Drain shrimp, discarding marinade. Thread shrimp , peppers and onions onto skewers in whatever arrangement you'd like. Grill for 3 to 4 minutes on each side, until shrimp turn pink, basting with remaining marinade. Serve over dirty rice. (I used Zattarain's brand that comes in a box and did not add meat to it.

Pesto Pasta

16 oz bowtie pasta(you can use any kind)
1 red pepper, chopped
8 oz cubed turkey(in meat section in a package)
pesto sauce(Knorr brand)

Cook pasta in boiling water. Meanwhile, saute red pepper and turkey. Cook the sauce according to the package directions. Drain pasta when finished. Put back into pot. Add pepper and turkey and toss with sauce.

Meal Stromboli from Rachael Ray

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Preheat oven to 400 degrees F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. Can make this into one long piece too.

Chicken with grapes, couscous and asparagus

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous
Heat oven to 400 degrees F.
Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus

Friday, September 7, 2007

Garlic Roasted New Potatoes

Place 1 1/2 lbs. small red potatoes in a 9x13 and pierce each with a fork. Drizzle with enough olive oil to coat. Sprinkle with 3 cloves minced garlic, 1 Tbs. dried crushed Rosemary, salt and pepper to taste. Bake at 400 for 40 minutes or until tender.

Fettucine Alfredo

Melt 1 stick butter in saucepan. Saute 1/2 small chopped onion and 2 chopped garlic cloves. Add 1 pint heavy whipping cream and stir on low to medium heat until thickened. Add 1 cup shredded parmesan cheese and stir until melted. Serve with fettucine pasta. Alternative: serve with grilled chicken or shrimp.

Tuesday, September 4, 2007

Preschool Food

I'm wondering if you guys have any great ideas for preschool lunches. I had a hard time thinking of anything to make for the baby this morning since I usually just give him bites of whatever I'm eating which is usually leftovers. Last year I made lots of wraps for Jackson's lunch with turkey and cheese, peanut butter and carrots, or our new favorite turkey with hummus and feta. He nevers complains, but I do feel bad making him the same thing over and over. Any suggestions?

Monday, September 3, 2007

Chicken Potato Bake

1 (3 pound) broiler-fryer chicken, cut up
1 pound red potatoes, cut into chunks
1/2 cup prepared Italian dressing
1 tablespoon Italian seasoning
1/2 cup grated Parmesan cheese

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 of the italian seasoning, 1/2 of the italian dressing and 1/2 of the parmesan cheese. Arrange potatoes around/over chicken. Sprinkle with remaining Italian seasoning, italian dressing and Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

I used 4-5 boneless, skinless chicken breasts instead as I don't care for dark meat much. I also used peeled and cubed russet potatoes because that is what I had on hand. We really enjoyed this and it was super easy! My sister plans to try it in the crock pot...

Pasta Bake

1 (16 ounce) package rotini pasta
1/2 pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese
In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish.
In a preheated 425 degree F oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

Chicken Salad with Grapes and Pecans

Prep: 20 min., Chill: 1 hr

1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve on bread of your choice.

Amy's Chicken and Dumplings

Chicken and Dumplings – 1 1/2 cups milk
1 bag frozen green peas
1 package chicken tenders (cooked and cut up)
1-2 cans condensed cream of mushroom soup
1 cup Original Bisquick
1/3 cup milkSoCook the chicken, save the broth, cut up the chicken
depending on how much broth you have (and how soupy or thick you want it to be), you may want to use all the broth or get rid of some of it
Add the 1 1/2 cups milk and the soup to the broth and boil; mash up the soup until it is smooth
Put the chicken back in the liquid
Make the dumplings using Bisquick and 1/3 cup milk. We like a lot so I usually double this.
Add the dumplings by spoonfuls into the liquid on top of the chicken (I just drop them on top and they kind of sit there while they cook)
Cook uncovered over low about 10 minutes
Cover and cook 10 more minutes. I cook the peas separately, and either serve them on the side or mix them in when I serve them

Bobby Flay's Red Chile-Citrus Marinated Chicken Breasts

Marinade: 1 cup fresh orange juice 1 cup fresh lime juice 1/2 cup fresh lemon juice 1/4 cup ancho chile powder 2 tablespoons paprika 4 cloves garlic, coarsely chopped 1 cup
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. olive oil. Serve with roasted potatoes and chips and salsa.
Roasted potatoes- Cut up red potatoes into 4ths. Put in ziploc bag and marinade with olive oil, and seasonings of your choice. I used a chipoltle grill seasoning. Place in roasting pan and cook for 45 minutes our until golden brown.