Greek Rotisserie Chicken Pasta Salad

INGREDIENTS

1 pkg whole wheat penne pasta, drained and cooled
1 pkg grape tomatoes
1 can kalmata olives, drained (or black olives if you prefer)
1/2 red onion chopped into 1" pieces
1 can drained quartered artichoke hearts
1 rotisserie chicken meat, shredded
1 pkg reduced fat feta cheese
1 bottle Greek Salad dressing (I use Kroger brand)

DIRECTIONS

Mix all ingredients and enjoy!

Olive Garden Zuppa Toscana

Recipe from Food.com.

INGREDIENTS


1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale



DIRECTIONS


Saute sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through and serve.

Taco Soup

INGREDIENTS

1 lb ground beef

1 can cream of potato soup

1 pkg taco seasoning

1 can beef broth

1 can large kidney beans, undrained

16 oz can diced tomatoes

1 can tomato sauce

1 can corn, drained

DIRECTIONS

Cook in large crock pot for 2 hours or until ready to eat.

Lettuce & Pea Salad

Recipe from Sheri B.

INGREDIENTS

1 head iceberg lettuce
2 bacon strips
1/2 of a 10 oz pkg of frozen peas
1/4 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup swiss cheese, grated
2/3 cup green onions, chopped
1/4 cup mayo
1/4 cup miracle whip

DIRECTIONS

Wash and drain lettuce thoroughly. Dice bacon, cook and drain. Run hot water over the frozen peas and drain. Tear lettuce into bite size pieces in a salad pan. Sprinkle lettuce with sugar, salt and pepper. Layer lettuce with peas, cheese, onion, mayo and miracle whip. Garnish with bacon.

Chicken Salad

INGREDIENTS

2-3 chicken breasts
2-3 stalks of celery
1/2 bunch of green onions
Grapes or Craisins
Cashews (optional)

1/2 cup mayo
1/2 cup yogurt or sour cream
1 Tbsp lemon juice
1 Tbsp brown sugar
Salt and pepper to taste


DIRECTIONS

Cook and shred chicken. Chop up vegetables and grapes. Mix ingredients together in a bowl and serve on croissant rolls.

Kale and Mushroom Salad

INGREDIENTS

4 Tbsp of olive oil
4 Tbsp of balsamic vinegar
3 Tbsp of soy sauce
1 medium sized garlic glove crushed
Dash of salt
1 box of sliced mushrooms
1 bunch of kale

DIRECTIONS

In a saucepan, mix olive oil, vinegar, soy sauce, garlic and salt. Add mushrooms to sauce make sure all mushrooms are covered in sauce. Roast in the pan for 10-15 mins. The longer you cook them the better they taste. Pour mushrooms and sauce over cleaned kale and serve.

Zesty Summer Salad

Recipe from Melody T.

INGREDIENTS

4-6 chicken breasts
1 cup honey
1 cup soy sauce
Dash of garlic

3 cups black beans, drained
3 cups shoe peg white corn, drained
2 cucumbers sliced
2 avacados chopped
3 tomatoes chopped
1 of each red, green and yellow pepper, chopped
1 red onion (optional)
4-5 fresh limes squeezed
3 Tbsp rice vinegar

Lettuce
Cool Ranch Doritos
Ranch dressing

DIRECTIONS

Marinade chicken overnight in honey, soy sauce and garlic. Right before making the salad, bake the chicken at 350 degrees for 25 minutes and cut into cubes. Mix beans, corn, cucumbers, avacados, tomatoes, peppers, onion, lime juice and vinegar in a large bowl. Add chicken.

How to serve: Chips on bottom, follow with lettuce, veggie/chicken mixture and top with Ranch dressing.

*This recipe makes a TON, so I usually only make 1/2 or 1/3 of it.)

Pasta Salad

Recipe from Sarah H.

INGREDIENTS

Spiral pasta noodles
Carrots
Zucchini
Squash
Green olives
Kidney beans
Black olives
Bell peppers (different colors)
Corn
Garbanzo beans
Italian dressing
Parmesan cheese
Lemon juice

DIRECTIONS

Cook & chill pasta noodles. Cut up the veggies into bite-sized pieces and mix with pasta. Top with Italian dressing and sprinkle with parmesan cheese and lemon juice.

Chicken Tortilla Soup

INGREDIENTS

1 can chicken or cooked chicken (about 2 breasts)
1 can chicken stock or 2 chicken bouillon cubes with 2 cups of water
1 can corn, drained
1 can red kidney beans, drained
1 can diced tomatoes (Mexican style or Regular)
1 4 oz. can tomato sauce
1 Tbsp chili powder
1 tsp cumin
Salt to taste (about ½ tsp)

DIRECTIONS

Combine all ingredients and heat. Top with grated cheese, sour cream, avocado, cilantro and chips.

*I often just throw everything in the crock pot and let it cook on low until we’re ready to eat it.

Pasta Salad

INGREDIENTS

Sprial pasta noodles
Carrots
Cucumber
Pepperoni
Colby jack or cheddar cheese
Ham
Red bell pepper
Tomato
Black olives
Zesty Italian dressing

DIRECTIONS

Cook & chill pasta noodles. Cut the meat, cheese and vegetables into bite-sized pieces and mix with pasta. Top with dressing.