Hawaiian BBQ Chicken

Dump in slow cooker:

2-4 Boneless Skinless Chicken Breasts
2 c barbecue sauce
1 can pineapple chunks

Cook 6-8 on low or 3-4 on high. Serve over rice.

Ground Turkey Enchiladas

one large or two small bell peppers
1/2 an onion (yellow or white)
1 tsp minced garlic

1 lb ground turkey
1 packet taco seasoning

8 flour tortillas (taco size)
1 small can meduim enchilada sauce
1 c shredded cheddar cheese

optional garnish: chopped scallions, cilantro or parsley


Filling (could make the night before): Saute peppers and onions in a little olive oil until tender. Add garlic, cook for one minute. Pour contents into a bowl. Use the same pan to brown the turkey. Cook turkey until no longer pink. Drain. Add taco seasoning contents and some water in the pan, stir and simmer for a few minutes. Add turkey to the bowl with the peppers and onions.

Assembly: Heat tortillas in the microwave (one minute on 50% power) so they are pliable. Preheat oven to 400 degrees and spray a 9x13 pan with non-stick spray. Lay out one tortilla at a time and fill with 1/3 cup of filling mixture. Roll tortilla and place seam side down. Pour enchilada sauce over the tortillas. Top with shredded cheese and garnish. Cook for 20 minutes or until the cheese is melted and the tortillas start to brown.

Fruit Salad Variation #1

Mix together in a bowl:
1 container of cool whip
1.5 c vanilla yogurt
1 small package cheesecake flavor instant pudding

Then add:
1 c Frozen Strawberries, sliced
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 medium fuji apple, diced
1 banana, sliced (add lemon juice to prevent browning)
2 c mini marshmallows

Stir and enjoy! About 8-10 servings.

Mushroom & Spinach Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c chopped mushrooms (about half an 8 oz pkg)
1 c fresh spinach (just tear the stems off and throw in )
1 can cream of mushroom soup
1/2 c sour cream
1 3/4 c water
1/2 c shredded colby jack cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done

Cheesy Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c frozen mixed vegetables
1 can cream of chicken soup
1/2 c sour cream
1 3/4 c water
1 c shredded cheddar cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done.

Peanut Butter Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 (or more to taste) cups confectioners’ sugar

1. Beat the cream cheese and the butter together.
2. Add the peanut butter and vanilla and continue to mix well.
3. Slowly add the sugar and beat until incorporated.
4. Try not to eat the entire bowl before frosting the cake.

Especially great on top of chocolate cake and brownies.

Chicken Salad

A basic chicken salad recipe - one of the only ways I can get my husband to eat fruit.

1 small or 1/2 large apple
2 stalks of celery
handful of grapes

1 can chunk chicken breast (or 1-2 chicken breasts)
1/2 c mayo
1/2 c sour cream
salt, pepper, and onion powder to taste (start with just a little)

optional: crispy chow mein noodles

chop the apple, grapes and celery into slightly smaller than bite size pieces. stir in chicken, mayo, sour cream, and seasoning.

best served on croissants with the chow mein noodles mixed in, but also great alone or with pita bread or hamburger buns.