Dinner Idea 2 - Salsa Style Chicken and Spanish Rice

Food Needed:
Olive Oil
Balsamic Vinegar
Chicken tenders 8-10 (depending on how many you are serving)
1-2 cans Diced Tomatoes with jalapenos
Tomato sauce
2-3 Garlic cloves
Rice
1/4 Green Bell Pepper
1/4 Onion

For the Chicken:

Put a small amount of oil and balsamic in a skillet, warm. Place chicken in the balsamic and cook a little. Pour contents of one can of diced tomatoes and pressed garlic on top of the chicken and cook on med/low, slowly.

For the Rice:

I used my rice cooker. Cut up bell pepper and onion and place in cooker, if using stove top saute with a little oil. Place rice in cooker or pan, add half can of diced tomatoes and a little bit of tomato sauce for color.

I also did a mixed greens salad with this meal.

Dinner Ideas 1 - Mediterranean Pasta & Chicken

Okay girls I know Amy was saying that Katie is looking for new dinner ideas so here are a couple to come.

First Mediterranean Pasta with Garlic Chicken

Garlic Chicken Breasts

Saute in small amount of oil 2-4 cloves of garlic depending on size
Season chicken breasts with garlic powder and parsley flakes and place with sauteed garlic to cook

Mediterranean Pasta

I used Penne pasta, but you can use what ever your favorite is, will work any.
In a small skillet place 1/2 cup of italian salad dressing (I used a parmesan garlic as that is what I had), 1/2 cup of chopped/slice olives, fresh garlic minced, 1 tomato cut into pieces ( I used grape tomatoes and golden grape tomatoes sliced in half), saute all together until warm/hot.

Note: I added a little balsamic vinegar to the mixture.

Once all items have been cooked and plated sprinkle a little Feta over the top and wa-la dinner is done.

I also did a nice mixed greens salad with this.

7-up Biscuits

2 cups Bisquik (plus a little extra)
1/2 cup sour cream
1/2 cup 7 Up
1/4 cup melted butter

Preheat oven to 450*

Cut the sour cream into the bisquick, then add 7up (it will make a soft dough)
Sprinkle the counter top with a little bisquik  put the dough on the bisquik and pat out.
Pour the melted butter into a 9" pan
Cut your biscuit up and place them in the pan on top of the butter.
bake for 12-15 min

 I got this off pintrest on Monster Mamas Blog...Don't know where she got it from

Salsa Verde Tri-tip

Really easy recipe here. Get your Slow Cooker out.

Tri-tip
season it with Salt and Pepper
1 Cup Salsa Verde
1 1/2 cup of water to the slow cooker

Put it all in the Slow cooker and set on low for 6-8 hours. Just before your ready shred it and put it back in the slow cooker. Then either eat it bu itself or use it for tacos/burritos or anything else you can think of.

It might not look appetizing but it is!!!

Enchilada Soup-From Tasty Kitchen

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

Preparation Instructions:
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve.
The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Johndreau Sugar Cookies

1 Cup Butter
1 Cup Sugar
   Cream together
1 Egg
4 tsp Sour Cream
1 tsp Vanilla
   Mix together thoroughly
1 tsp Baking Soda
2 1/2 Cup Flour
dash Salt
   Mix together slowly

Refrigerate then roll out and cut out.  Bake at 350* for 10-12 min

Cherry Chocolate Pie

Ingredients
11 large marshmallows
1/3 cup milk
1 piece (3 ounces) milk chocolate candy bar, chopped
1 container (8 ounces) frozen whipped topping, thawed and divided
1 graham cracker crust (10 inches)
1 can (21 ounces) cherry pie filling
Directions
In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.