chicken salad

I made chicken salad today, and it turned out great if I do say so myself. Here's the recipe:
3 chicken breasts, cooked and chopped (see earlier post about chopping zee chicken. Come over, bring your chicken, we will talk and chop)
2 boiled eggs, chopped
1/2 cup of sweet salad cubes (I start with half a cup, but I always add more plus some extra juice to taste)
1 apple (chopped, again you need me or stock in Kitchen Aid to make this.)
1/2 chopped pecans
couple dashes of salt and pepper
mayo to taste, I like less mayo, you might like more. I would have added grapes too, but they weren't at my "buy" price this week.
stir it up and chill
Yum.

Sharing the magic...

Okay, so I've told you about how much I love my food processor. It chops, purees and blends in the blink of an eye, literally. I feel so strongly about the powers of my food processor, that I've pondered hosting demos, just to show my friends how cool it is.

But, doing it this way, I don't have to put makeup on.

Now I can use this chicken in a casserole, chicken salad, or freeze it for later. How easy is that?

loaded mashed potato casserole

I am going to take this to my next family get together, and my mom had better duck. This one is "slap yo' momma good."



* 1 Bag Ore Ida Steam n' Mash Cut Red Potatoes (I got the garlic ones)
* COOKING SPRAY
* 2/3 Cup(s) EVAPORATED MILK canned
* 2 Tablespoon(s) BUTTER
* 4 Ounce(s) CREAM CHEESE softened
* 1/2 Cup(s) SOUR CREAM
* 2 Teaspoon(s) CHIVES dried
* 3/4 Teaspoon(s) SALT
* 1/2 Teaspoon(s) PEPPER
* 1 Cup(s) CHEDDAR CHEESE shredded
* 1/4 Cup(s) BACON real crumbles

Instructions

Preheat oven to 350 degrees F. Lightly spray 9- x 9-inch baking pan with canola spray.

Microwave Steam n' Mash Cut Red Potatoes according to package directions. In medium bowl, mash cooked potatoes, milk, and butter. Stir in remaining ingredients, except shredded cheese and bacon, until well combined. Spread mixture in bottom baking pan; top with cheddar cheese and bacon crumbles.

Bake in preheated oven for 25 to 30 minutes or until heated through. Serve hot.

Taco Melts

I found this recipe through a newsletter I get from Pillsbury. It sounds great.

A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.
Prep Time: 40 Min
Total Time: 40 Min
Makes: 8 sandwiches
INGREDIENTS:
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
Grands!® Taco Melts
User Rating: full starfull starfull starfull starhalf star
DIRECTIONS:
1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
NUTRITION INFORMATION:
1 Sandwich: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 3 1/2g); Cholesterol 50mg; Sodium 1470mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 6g); Protein 17g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Doughboy Tip:
If you're watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.

what's for dinner?

I found this website years ago, and I love it. www.kraftfoods.com. It's a great site for quick dinners, snacks and party ideas.