BBQ Chicken Quinoa Salad

• 1 cup cooked quinoa
• 1/2 cup corn
• 1/2 cup black beans, rinsed and drained
• 1 cup shredded BBQ chicken
• 1 avocado, chopped
• 2 tbsp White Cheddar cheese, shredded
• 2-4 tbsp BBQ sauce
• 2 scallions, chopped
• cilantro for garnish

1. In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper
2. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
3. Serve warm or at room temperature

Chicken, potatoes and veggies

4-6 raw chicken breasts
potatoes 
green beans (fresh or canned-really any green veggie would work. Broccoli is good, too)
1 packet Italian dressing mix
1/2 - 1 stick butter

Arrange in 9x13 dish. Salt potatoes and veggies.   Sprinkle with a packet of Italian dressing mix and then top with a melted butter.  Cover with foil and bake at 350 degrees for 1 hour.  

Triple decker club

Miracle whip
6 slices bread, toasted
6 slices ham or turkey
6 slices bacon, cooked
Sliced tomato
Lettuce

Spread miracle whip on bread, top with deli meat and bacon. Top with second slice of bread. Place tomato and lettuce on top. Spread miracle whip on remaining slice of bread.

Makes 2 sandwiches
From Kraft

BBQ Chicken Salad

• 4 chicken breasts
• 1/4 cup water
• 1 1/2 cup BBQ sauce
• Black Bean and corn Salsa or 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/
• 5 cups lettuce/ spinach
• 11/2 cup ranch dressing
• 1/2 cup cilantro
• 1 juiced lime
• 1 small tomatillo
• tortilla strips

Instructions

1. Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
2. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
3. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Beef Stew

1-2 lbs stew meat
1 tsp Worcestershire sauce
1/4-1/2 cup flour
1 1/2 tsp. salt
1/2 tsp pepper
1 tsp paprika
1 1/2 cups beef broth
1 bay leaf
4 carrots, sliced
2 onions, chopped
1 rib celery, chopped
3 potatoes diced.

Place meat in slow cooker. Combine flour, salt, pepper, and paprika. Stir into meat until coated thouroughly. Add remaining ingredients. Mix well. Cover and cook on low 10-12 hours or high 4-6 hours.

I put all mine in a pot and boiled it on the stove. I did add more water, maybe twice as much and brought to a boil and then simmered it for an hour until everthing in was cooked through.

Crispy Honey mustard Chicken

2/3 cup honey mustard
1/8 tsp salt
1/8 tsp pepper
1 cup smashed cornflakes
1-2 pounds chicken- breasts- or tenderloins

Preheat oven to 425. Coat a pan with cooking spray. In a small bowl combine honey mustard, salt and pepper.

Place cornflake crumbs in a bowl. Dip chicken into dressing and then to cornflakes, place in pan.

Bake until chicken is golden and no longer pink in the center. 15 minutes for strips 20-30 minutes for whole chicken breasts.

skillet lasagna

1 pound ground beef 1/4 cup onion 1/2 cup green pepper 1 1/2 cups mini bowtie noodles 1 1/4 cups water 1/4 tsp Italian seasoning 1 jar pasta sauce 1/3 cup mozzarella cheese 1. Cook beef, onion and pepers until browned. drain. 2. Stir remaining ingrediantes except cheese. Heat to a boil. reduce heat and simmer 20-30 minutes covered. Top with cheese.