Thursday, July 30, 2009

Mediterranean Chicken-Pasta Salad

Prep Time: 25 min
Total Time: 1 hour 25 min
Makes: 6 servings (1 1/2 cup each)

1box Betty Crocker® Suddenly Salad® basil pesto pasta salad mix
1/3cup water
3tablespoons olive oil
2cups cut-up cooked chicken
1cup cherry or grape tomatoes, halved
1cup cucumber, coarsely chopped
4oz crumbled feta cheese (1 cup)
1can (2 1/4 oz) sliced ripe olives, drained

1. Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.


Tuesday, July 7, 2009

Creamy Au Gratin Potatoes

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1/2 large onion, chopped
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese (I use about 2 c... We love cheese!)

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter a 1 quart casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish.
  • Top with onion, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk.
  • Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

from (with some alterations)

Monday, July 6, 2009

BBQ Chicken

Prep time: 30 minutes (not including overnight marinating)
Cook time: 45 minutes- 1 hour
Makes: 8-15 servings (depending on how big you want the servings to be :) )

  • 8 boneless, skinless chicken breasts (thawed and cut into big chunks and strips)
  • 1 bottle Catalina (or Italian) dressing (any brand, Kraft is cheap and good)
  • Put chicken chunks into a large (1 gal.) storage bag.
  • Pour bottle of dressing into bag, seal, and mix up until chicken is covered.
  • Chill in fridge overnight.
  • Heat up the grill.
  • Place chicken on heated grill and cook until chicken is no longer pink in the middle and the juices run clear.
  • Enjoy.
Big thanks to Bro. McAllister for the deliciousness...

You can really alter the recipe for more chicken. You can use more than one storage bag and more dressing... For best results, make sure that there's enough dressing to totally cover the chicken no matter how much chicken you decide to make.
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