Grandma Maggie Salad

Grandma Maggie Salad

Salad
1 lb. deboned chicken
8 oz. pasta shells
Bacon to fit griddle
3 cups lettuce
1 big tomato chunked

Dressing
1/2 c Miracle whip (aka salad dressing - non brand name)
2 Tbsp water
1 Tbsp BBQ sauce
1.5 tsp vinegar
1.5 tsp chives
1/4 tsp garlic powder
1/4 tsp black pepper

Cook, cut, mix enjoy. :)
Note, I always feel like this amount of dressing is not enough. It feels a little dry to me. I like to double the dressing.

Chicken Tortilla Soup

I'm feeling a little lazy today. Don't feel like typing all this out. Even though its really not much. So, I really hope you can see the picture well. Kira, I think you'd like this.
I got this recipe in something in the mail once years ago. I think before I got married. However last night was the first time I've made it. I quite liked it. The spice of the soup kind of depends on the spice of your salsa. I didn't have onion so I used green onion. Yup. That's all for today. :)


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Chicken Cacciatore

Here is another recipe I got from my sister in law, Kim, 5 years ago.

Chicken Cacciatore

4 frozen chicken thighs
1/2 onion chopped
1/2 tsp dried basil
1/8 tsp oregano
1/8 tsp salt
1/4 tsp garlic powder
2 Tbsp water
1 chicken bouillon cube
1 1/2 tsp sugar
1/4 green pepper sliced
1 (8 oz.) can tomato sauce
Cooked spaghetti

Combine all ingredients except pasta in a slow cooker. Cover and cook on low for 4-5 hours. Serve over pasta.

I like to use the full green pepper. It turns out kinda watery, you could probably skip the water but whatever, it's not much water.

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Japanese or Oriental Salad

As per Kristi's request:
Japanese or Oriental Salad
2 chicken breasts, cooked and diced (or as much canned chicken as you want)
2 Tbsp sesame seeds, toasted (I don't think I've ever added these)
1 small pkg of slivered almonds
1 small head of cabbage
1 pkg chicken top ramen (break up noodles, but do not cook)
2 green onions
Mix the above together and prepare dressing.
1 pkg seasoning mix in top ramen
1 Tbsp sugar
1/2 oil
1 tsp accent
1 tsp pepper
3 Tbsp vinegar
Mix together and pour over chicken mixture. Refrigerate 5-6 hours.
My recipe actually says to blend the dressing together. I've always just mixed it by hand, I've never tried to blend it in a blender, never really caught that before actually. I don't think you need to blend it though. Also, tonight I made this and decided to add a can of mandarin oranges. I would definitely do that again. So, that's all. :)
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Baked Chicken Taquitos

Rather than typing out the whole thing I decided to just take a picture of this recipe. Let me know if its legible enough. If it works for all of you just the same I might do this again and again.
First is the recipe as given to me.




This is the recipe with my notes.




I added more cream cheese cause I felt like there just wasn't much "sauce". So then I added a little more of the salsa verde and a squeeze more of the lime. These ended up a bit spicy for me. Good, but a bit on the spicy side. Jeremy agreed and he has a higher tolerance for spicy than I do. I assumed that the reason they seemed so was the cumin so I wrote the change from 1/2 to 1/4 tsp. Then, just now, I decided to check my salsa verde bottle, I used a "medium" salsa verde (as opposed to mild) so it may have just been that. Or a combination. I really don't know if cumin is "spicy" or not. If you know, leave a comment and share your knowledge with us all. We made it through them with plenty of sour cream.
I ended up with 12 taquitos filling most of them with 2 Tbsp of filling. I would definitely make this again. They were good, I'll just use a mild salsa verde.




I forgot to take a picture when I made them Monday night so this is my leftovers reheated for lunch today. :)

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White Bean Chicken Chili (soup)

My sister-in-law, Kim, gave me a binder full of recipes for Christmas. I needed a recipe in which to use my canned beans that we've gotten being on WIC. Jeremy is not a fan of beans, so I shared this with mom, dad and Kristi when I made it and it was a hit.

White Bean Chicken Chili:
1-2 tsp olive oil
1/2 sweet yellow onion (I'm not a big onion fan, so I bought one white onion for this and about 3 other recipes)
1 7 oz. can diced green chiles
1 tsp cumin
1/2 tsp oregano
4 c chicken broth
2 tsp minced garlic
1 15 oz. can white beans, rinsed and drained (I skipped the kidney & used 2 cans of these, cause that's what I had)
1 15 oz. can white kidney beans, rinsed and drained
2 cups cooked chicken chopped (I used 1 can and 1 shredded, cooked chicken breast. I'd take the time to cook chicken next time, it was just better.)
1/2 c fresh cilantro, chopped (just yum)

Heat the olive oil in large pot over medium heat. Add onions and cook, stirring frequently for 3-4 minutes. Add garlic, chiles, cumin, and oregano. Cook for 1-2 minutes and then add broth. Add beans, chicken and cilantro. Simmer on low for 30 minutes.

Suggested Toppings:
2-3 corn tortillas cut into strips
2 green onions, diced
Shredded cheese (I used mozzarella and it was yummy!)

While the soup is simmering heat oven to 400 degrees. Coat a baking sheet with cooking spray and place tortilla strips on it and spray them with cooking spray and season with salt. Bake 5-7 minutes or until golden brown.

Ok now I want to make this soup again. I might even convince Jer to try it this time. :) If you try it let me know what you think.