Garden Pasta Salad with Chicken

Here is a dense and hardy pasta salad that's great as a meal in itself!

Ingredients:

1 lb pasta ( I use the rainbow colored pasta from TJ's, cork screw would work well too)

2  large chicken breasts, browned (or 3 small)

1 red bell pepper, chopped

1 med. cucumber, chopped

1 cup shredded carrots

3 stalks celery, chopped *

1/2 cup red onion, finely chopped

2 roma tomatoes, chopped *

1/4 cup basil, finely chopped

1 cup parmesan cheese

* is for optional items, depending on your taste buds and what's left in your fridge!

Dressing:

4 TBSP balsamic vinegar

2 TBSP olive oil

1/4 tsp salt

1/4 tsp sugar

1/8 tsp garlic powder or 1 fresh clove, minced

1/8 tsp pepper

*** Note, I use this dressing on green salads all the time, so when I make this for the pasta salad, I double the dressing recipe and keep it on hand if the pasta salad needs more (especially the next day because it tends to dry out as the pasta absorbs it) or I if not, I have it on hand for a green salad whenever I need it!

Directions:

Simple. Cook your pasta per bags directions. Cook and chop your chicken (or use left over chicken), chop all your veggies, combine in a big bowl. Refrigerate (if you want to serve cold) and add the dressing and parmesan cheese at the last minute. Toss and enjoy!

* In the picture, I double the entire recipe (2 lbs pasta) and I used one bag of wheat cork screw pasta and one bag of colorful vegetable pasta from Trader Joe's.

Meal Plan July 19th- 25th

Here's another Meal Plan for July 19th - 25th

Sunday: Taco Salad

Monday: left overs with Taco Meat (you choose your families favorite Tacos, Burritos, or Enchiladas)

Tuesday: Ginger Glazed Mahi Mahi, Snappin' Snap Peas, Brown Rice

Wednesday: Garden Pasta Salad with Chicken

Thursday: Onion Chicken in Balsamic Sauce over Pasta & Green Salad, 

Friday: left overs

Saturday: dinner out!

To make your dinners easier this week, you can double your taco meet on Sunday so that you have some for Sunday nights meal as well as Monday nights. You can also cook enough pasta on Wednesday night to have some for your Thursday night as well! If you want left overs for lunch or the weekend, double the Garden Pasta Salad recipe and it will last you a while! 

Shopping List

• Romaine
• Black Beans
• Kidney Beans
• 2 lbs. ground turkey or beef
• Cheddar Cheese, shredded
• handful of tortilla chips (optional for Taco Salad)
• tomatoes, I like roma (for taco salad & pasta salad)
• avocado
• 3 bell peppers (for taco salad, green salad, & pasta salad)
• balsamic vinegar
• olive oil
• s & p
• garlic powder
• mahi mahi steaks
• honey 
• soy sauce
• ginger (in a jar or fresh)
• 3 clove garlic
• brown rice
• snap peas
• lemon
• mint (left over from last week??)
• 2 red onions
• chicken breast (for 2 dishes, Balsamic Chicken & Pasta Salad)
• sun dried tomatoes (in a jar in oil)
• chicken broth
• 2 bags pasta (cork screw or bow-tie)
• can of olives (sliced or halved)
• celery or cucumber (depending on your taste buds preference)
• shredded carrots (left over from last week?)
• parmesan cheese (shredded)
• basil (optional)

You can use your left over veggies from the week (from taco salad & the pasta salad) to make your "green salad" on Thursday! Also, don't forget to include any other ingredients you might need for Tuesday's meal- tortillas or enchilad sauce????? for "your choice" left over taco meat night!

Snappin' Snap Peas

Okay, so my friend Krissa asked what to do with the left over mint she had (after making her Thai Chicken Wraps) so here's another recipe that calls for mint. It's a veggie dish, with some different flavors mingled in, give it a go for something new.....

Ingredients:

Snap Peas (I buy a package of them at Trader Joe's)

Olive oil

Red Pepper Flakes

Salt

lemon juice

lemon zest

mint, chopped

Directions:

Preheat your oven to 450 degrees. You are going to rinse your snap peas and "clean" them if desired (I pull the little strings off both ends to make them easier to chew!) Put the rinsed snap peas in a bowl, lightly drizzle some olive oil, shake some salt and a few shakes of red pepper flakes (if you have them, you can omitted if you don't). You are going to roast them for 10 minutes, then when you pull them out, give a squeeze of fresh lemon juice (and a few zests of the lemon rhine) over top and lightly sprinkle your chopped mint. Enjoy as a unique side of fresh veggies at lunch or dinner!

Red Potato Mashers

I L-O-V-E this recipe for many reasons! 1. it's so tasty 2. it has minimal (& healthy) ingredients (the worst of which is 1 TBSP butter so it's "low fat"), and 3. it's quick and takes little effort! I usually plan 2-3 potatoes per person I am serving (depending on how big they are, the potatoes, not the people!).

Ingredients:

4 large red potatoes

1 TBSP butter

1 clove garlic (or garlic powder)

s & p

Directions:

For this recipe, I use a vegetable steaming basket and so it only takes 5-10 minutes to prep the potatoes. So, put about 1-2 inches of water in your pot and heat until it boils. Wash your potatoes and cut them into chuncks, the bigger the chunks, the longer they will take to cook. (I usually cut mine smaller and get about 12 chunks per potato). I leave the skin on, that's how we like it, kinda like Tahoe Joe's! OK, put the potato chunks into the steaming basket and lower that into your pot with boiling water. If you have a fresh clove of garlic, peel that and add that to the basket as well. Let that cook for about 5-10 minutes. (again, it depends on the size of your potato chunks, so lift the lid and test them after 5, 7 and 10 minutes until they are soft and a fork easily pierces them). Remove them from the heat and get out a big bowl to do your mashing. I am not really a gadget person, but my mom bought me this potato rice masher from Williams & Sonoma and I LOVE it! It makes the fluffiest, lightest mashers ever! Use what ever you have to mash- a potato masher, a pastry masher, or worst case scenario a fork! Slice a TBSP of butter and put it on top while the potatoes are still hot and it will melt throughout. Then mince your garlic, sprinkle your s & p (and garlic powder if you didn't use a fresh clove) and fluff that altogether with a fork! These are so good, they don't need extra butter or gravy- they are fluffy and fresh and a great side dish! Enjoy!

Cooking Night #2

This cooking night will be postponed until August, I will post another night again soon once summer schedules slow down! See you soon!

If anyone is feeling like another girls night out cooking demo- let me know! My mother-in-law offered her kitchen again, so if you are available next Tuesday Night (July 21st) at 6 p.m. let me know and we'll plan out an evening! If you want to join in, leave me a comment to let me know and also tell me what dish you want to try! 

Thanks, ~Andrea

East-West Marinated Asparagus

Here's another great recipe for asparagus- you have to plan ahead because it needs to be marinated, but the great thing is- you can do it before hand and have it ready with no work for dinnertime! I found this recipe in my Vegetarian Times magazine.

Ingredients:

1 lb asparagus spears (approximately 20 medium sized spears)

2 TBSP soy sauce

2 TBSP rice vinegar

1 TBSP olive oil

1 clove garlic, minced

1/2 tsp. ginger

1/2 tsp agave or honey

1 tsp toasted sesame seeds

Directions:

Cook asparagus in pot of boiling salted water for 5 minutes. Then drain them and plunge them into a bowl filled with ice water. Whisk together your soy sauce, rice vinegar, oil, garlic, ginger, agave/honey, and cayenne pepper. Remove your asparagus from the ice water, place them in a baking dish and pour this mixture over top, adding water if necessary in order to submerge them. Cover and chill for 4 hours or overnight. Before serving, drain off the marinate and sprinkle the sesame seeds on top. Enjoy!

Confetti Slaw

This is a light and mayo-free coleslaw that makes a really great alternative to your average salad. Great as a side dish to any meal.

Ingredients:

4 cups finely chopped red cabbage (I did 2 cups red, 2 cups green)

1/2 large red bell pepper, cut into matchsticks

1/2 large yellow bell pepper, cut into matchsticks

1/4 cup finely chopped green onions

1/2 seeded, minced jalapeno chile, *** optional, I omitted 

Dressing:

3 TBSP olive oil

3 TBSP lemon juice

1 TBSP cider (or white) vinegar

1 1/2 TBSP finely chopped mint

1 TBSP finely chopped fresh cilantro

2 tsp sugar

1 clove garlic, minced

Directions:

In a large bowl toss together your chopped cabbage, peppers, green onion, and jalapeno (if using). Make your dressing in a small bowl and toss them together until all the veggies are evenly coated. Season with a little S & P if desired. Serve chilled or at room temperature as a side dish to any meal!

Meal Plan Sample

Here would be a sample Meal Plan for your week...

Meal Plan

• Sunday- Turkey Chili and Artichokes (*optional: cornbread or baked potatoes)
• Monday- Chinese Chicken Salad with Firestone Fries
• Tuesday- Thai Chicken Wraps with Spicy Peanut Sauce
• Wednesday- Chicken Tortilla Soup (Crock Pot) 
• Thursday- Turkey Breasts, Green Salad, Red Potato Mashers
• Friday- left overs!!!
• Saturday- out!!

Fruit Salad with Zest!

My sister in law makes this, it is so yummy and just a fun twist on an old favorite. It's from the Food Network, and she makes it for big group gatherings. Give it a whirl the next time you make a fruit salad!

Ingredients:

1/4 freshly squeezed lime Juice

1/4 c sugar (max, you can use less if your fruit is really ripe)

1/2 pineapple, cut and peeled

2 kiwis, peeled and sliced

1/2 pound grapes, pick off stems

1/2 small melon, peeled, seeded, and cut (I use watermelon and cantelop)

1 pint any seasonal berry (I use black berries, blueberries, and strawberries)

1 mango, pitted, peeled, and cut ( I don't always add this guy)

1 orange, peeled and cut (not in the original recipe, but I like it in there)

Directions:

Cut up all your fruit, shortly before using it. If you need to prep this significantly sooner (like the day before if it's for a shower or party) cut all the fruit and put them in their own individual large ziplocks and then combine them at the last minute to ensure the best flavor with the least mushiness.  Juice your lime juice and add about 1/8 cup sugar, mix, taste, add more sugar if needed (depending on how ripe your fruit is already). Add up to 1/4 cup sugar (so another 1/8 of a cup)  to the mixture, then pour over top and toss the fruit. You can also add a dollup of vanilla yogurt to the salad and mix it in for another fun variation. This will definitely be gobbled up so make sure you make enough! You can also zest a little of the lime peel on top of a pretty and tasty presentation!

NOTE: I rarely ever cook with exacts, so use approximations, especially with the fruits and amounts, use what you have, what you like, and what's in season!  

Beer Can Burritos

Well, when I posted my Salsa Chicken recipe I remembered this recipe I used to make with a jar of green salsa (thanks to Jocelyn's comment!) and so I thought I would post this recipe as well! 

Ingredients:

3 chicken breasts

1 jar green salsa ( I use Trader Joe's Authentic Verde Salsa)

1 bottle of beer (light is better- I use Corona or "Trader Jose"!)

1 can black beans, drained and rinsed

tortillas

cheese, shredded (jack or cheddar)

avocado

other toppings???

Directions

Wash your chicken and place it in your crock pot. Pour the salsa over the top, then add the bottle of beer and turn on low for 8 hours. Anywhere from 1 hour before to 15 minutes before serving, shred your chicken with 2 forks and add your drained black beans to heat them up. (If you add them too early they will overcook and break down into mush! ) This chicken is super moist and juicy- thanks to the beer- so serve it with a slotted spoon before scooping it onto a tortilla. Add your toppings and enjoy!

Meal Plan July 5th- 11th

Here is this weeks Meal Plan- change the days around to suit your family. I plan around our schedule and make adjustments for evening plans, meals out, and late work nights for my husband. I will give you 5 meals for 7 days, I figure between leftovers and a night out, it should cover you, improvise where you need to! Also, see the "Shopping List" on the side column to print off an easy to use Grocery List for items you will need to make the following meals.

• Sunday: Strawberry Salad (garlic bread/bread rolls optional)
• Monday: Gremolata Mahi Mahi, Asparagus, & Sweet Potato Fries
• Tuesday: BBQ Chicken Legs w/BBQ Sauce, Corn on the Cob, Artichokes
• Wednesday: Tostada Pizza & Fruit Salad
• Thursday: Salsa Chicken Burritos (Crock pot) & Green Salad
• Friday: left overs 
• Saturday: dinner out

I am working on getting my shopping list to post in  Word Doc for easy printing, but for now, you will have to cut and paste this into your own Word Doc for printing purposes. (If you know how to do this and can help me out, email me- thanks!)

This Weeks Shopping List

 ( I will list the items, you decide the quanity depending on how many people you are feeding. An * indicates an optional item, see recipes for clarification)

• Romaine
• Strawberries
• Candies Pecans
• Feta Cheese *
• Bundle of Parsley 
• Red Wine Vinegar
• Bread Sticks/Rolls
• Mahi Mahi Steaks
• Fresh Lemon
• Butter
• Bread Crumbs
• Sweet Potatoes
• Asparagus
• Parmesan Cheese *
• 4-5 Chicken Breast (3 for Salsa Chicken, 1-2 for Strawberry Salad)
• Large Jar of Salsa
• Tortillas
• Cheese
• Lettuce
• Tomato
• Tortilla Chips
• Sour Cream
• 2 Green Onions
• Black Beans *
• Avocado *
• Pizza Dough (or Boboli)
• Chicken Legs
• BBQ Sauce
• Corn on the Cob
• Artichokes
• Fruit Salad Items *
• S & P
• Garlic Powder
• Olive oil
• foil 
• parchment paper

Taste This- Archieve

LARABARS... how has this scrumptious little bar not made the TASTE THIS COLUMN?? I love these little guys and carry them with me almost anywhere I go! My friend Monica turned me on to them about 4 years ago, but I have fallen even more in love with them since having a kid because they are the prefect snack for little ones too! They are just fruits, nuts, and spices- nothing else- no junk, no preservatives, no nada! And they stick with you and fill you up, give them a go! Trader Joe's sells them for $1.29 a piece (Costco used to carry them, but no longer does, at least in Bakersfield) and other nutritional stores do as well for a little bit more $ but also more selection in the flavors.... by the way, Cherry Pie is my all-time favorite!

For those of you in a bind this Thanksgiving with too many things to make and not enough time, try this quick fix! This stuffing from Trader Joe's is really fluffy and light with great seasoning and flavor! ! Add to it (sliced celery or cranraisins) or leave it as it is.... and pick some up to serve with Turkey Left overs!

This is a perfect and QUICK fall treat, great for a snack, breakfast, or a trip to the pumpkin patch! Super easy and a basic bread/ muffin that can be doctored up if you want! Trader Joe's carries this bread/muffin mix around the holidays, so get your fill! I have added raisins or chocolate chips or left them plan, but if you really want to get fancy, turn them into a cupcake and add a cream cheese frosting!

This Week: Mediterranean Hummus from Trader Joe's. This packs a ton of protein, can be served as a snack, lunch, or appetizer with a veggie platter, flat bread, pita bread or pita crackers. It is goooooood!

This Week: This is some seriously tasty popcorn, great afternoon snack for young or old- light, crunchy.... and best part: 3 ingredients: popcorn, olive oil, sea salt- that's it!

Costco had the BEST peaches this week that were LOCALLY grown!!! We have been eating them all week, for breakfast, with our smoothies, a snack, or for dessert! I also bought an extra box to cut and freeze for smoothies later on. Try dehydrating them as well- they are so tasty! You will find the best quality and prices when you buy fruit in season- and these guys are definitely in SEASON!

Shredded Parmesan Cheese from Trade Joe's...This is my all-time favorite parmesan cheese, it is fresh and flavorful and lasts me a long time... I always use it all before it goes bad! I love that it's shredded in thick pieces because it adds a ton of flavor to any dish- whether it's a salad, pasta, or veggie- this is a staple in my fridge!

Coconut Oil.... I am trying to make the switch to cooking with coconut oil (when cooking things above 200 degrees) for the nutritional benefits. I usually use Olive Oil, but I have been reading a lot about how the properties of the oil changes when it's heated to high temps, and how it is better to use an alternate oil like Coconut or Grapeseed. So, we have switched to coconut with our eggs in the morning- and we got 2 thumbs up from the husband AND the baby- she didn't bat an eye! And as a side note, my sister uses coconut oil on her skin (which is beautiful)- she swears by it!

Chocolate Fix Anyone??? Now, let me start by saying I have a couple fabulous recipes for homemade brownies, but I have to say, these are honestly just as yummy and SO much easier, and TOTALLY chocolatey!!! If you need a fix, or a quick dessert for friends, keep a box of these in the pantry, they are sure to not disappoint! Truffle Chocolate Brownies from... Trader Joe's!

Another alternative cooking oil that I have been using is Grape Seed oil. I picked mine up at Trader Joe's and have used it in just about everything! Some benefits: it raises good cholesterol levels and lowers the bad, helps lower blood pressure, it also has the lowest levels of saturated fats of any oil, and grape seed oil is lighter than olive oil but can withstand higher temperatures while retaining flavor and therefore is perfect for sautéing and frying. What more do you need to hear???

Fresh Fruit Juice Popsicles...

Happy 4th of July! Here's what we are serving for dessert today to the little ones- and to the adults that can't resist! I just juice some fruit- today's fruit is watermelon- I put it in my Vitamix for 10 seconds or so, and then pour into these nifty popsicle holders I found at Target for $3.49. Pop them in the freezer in the morning and they will be ready in a few hours! You can use any variety of fruit to make these, and you can use a juicer or blender if you don't have a Vitamix. They are great for a refreshing treat any day of the summer!

SIDE NOTE: For those of you who live in Bakersfield- Vitamix is coming to Bakersfield Costco around August 17 & 18th for those of you who have asked where I purchased mine. 

Fiesta Fajitas from Scratch

You can make these yummy fajitas with chicken or beef- your choice- they are quick and easy and a real crowd pleaser! This recipe was borrowed from my sis- Danika Stokes! I love this recipe because you will most likely have all the spices in your cupboard already- so no seasoning packet is need!

Ingredients:

2 lbs. chicken or beef, cut into long, thin strips

1 red bell pepper, cut into long, thing strips

1 green bell pepper, cut into long, thin strips

1 red onion, thinly sliced

1/2 cup water

1/2 tsp. oregano

1/2 tsp. cumin

2 TBSP salsa

2 cloves garlic

salt & pepper to taste 

tortillas

**Optional toppings: grated cheese, sour cream, guacamole, cilantro...

Directions:

 Heat up your frying pan with a little olive oil, then add your meat (chicken or beef) until browned. Set the meat aside on an extra plate while you heat up a little more olive oil and cook your bell peppers and onions, adding your seasoning, garlic, and water and salsa. Mix it around, add your meat back to soak up the flavors. Let simmer for 5 minutes uncovered. Warm up your tortillas, dish some fajita yummies onto the tortilla, add your toppings and enjoy!

Serve with: I serve these fajitas solo sometimes, they are really filling and it makes a lot. You could serve them with some black beans, spanish rice, or a side salad if you're an over-achiever.

Trail Mix for Munchikins....

So, when I am on the go with Emery, I make sure to take a snack trap (love those little cups) full of something that will keep her busy when we are out. I decided to throw it all in a jar instead of making a small bowl of it everyday and I leave it on the counter for a quick go-to on my way out the door. There really are endless possibilities, so feel free to change it up- I try to keep it as nutritious as I can... Here we go:

Ingredient Options:

Raisins (Brown and Yellow ones)

Dried Cranberries

Dried Apricots (cut up into bit size pieces)

Dehydrated Bananas, Raspberries, Blueberries, and Mangos (see Trader Joe's/Lassen's/Whole Foods)

1 type of dried cereal (Cheerios, Puffins, or Shredded Wheat)

As your kids are older, you can add all sorts of raw nuts like:

Pepitas

Sunflower Seeds

Pumpkin Seeds

Cashews

Almonds (slivered or whole)

Pistachios

The list could go on and on! One bit of info that I want to pass on to you that my dentist told me, was to be careful when eating dried fruits. Because they are so sticky, they have a tendency to hang around and cause cavities because of the amount of sugar they have in them. For me, not a reason to avoid them, just something to take into consideration. Try to swish with water to get any remnants off and brush when you have the chance!

The "WORKS!!!" Hamburgers

So with the 4th of July coming up, I was thinking what can I serve to a group of people that's fun, festive, and easy enough for me to enjoy the day as well??? Now, because this is a special holiday, I can't claim that this is exactly "healthy", but it's not double fried!

The "WORKS" Burgers:

Ingredients:

Your choice of patties, beef, turkey, or veggie

Buns, whole wheat or white

Typical toppings (ketchup, mustard, lettuce, tomatoes, pickles)

Guacamole

Platter of Different Cheeses

Bacon (I love Trader Joe's Apple Smoked Bacon)

Sauted mushrooms

Grilled Onions

Directions:

Guacamole: 2-3 avocados, 1 large clove of garlic minced (or 1/8 tsp garlic powder), S & P to taste, 1/2 tsp lemon or lime juice. Throw in some chopped tomatoes or onions if you have them. Chopped Cilantro??? why not! Mash it all up and chill it in the fridge with a pit in the bowl to keep it from turning brown.

Bacon: cook it in your non-stick frying pan (you don't need any oil or butter, the bacon has enough fat!) remove and set on a plate lined with a paper towel to cool.

Sauted Mushrooms: Slice 4 cups mushrooms, heat 1-2 TBSP butter in a frying pan, add mushrooms, 1 TBSP white wine, 1/4 tsp salt, 1/4 tsp pepper, and 1 large clove of garlic, minced.

Grilled Onions: Use a sweet onion slice it thinly in rings, coat it lightly with olive oil so it doesn't stick to the grill, and put it on when you grill up the burgers. Grill it to your liking.

Serve this with: corn on the cob, watermelon or fruit salad (maybe a pasta or potato salad if it's a big crowd) and finish it up with a Rootbeer float for dessert! It's the 4th of July for Pete's sake!

Cucumber Salad

This is a refreshing addition to any meal, great for summertime- perfect for a BBQ or the 4th of July! 

Ingredients:

1 large cucumber, peeled, quartered, and sliced

2 Roma Tomatoes (or large handful of Grape?Cherry Tomatoes- use what you like/have)

1/4 red onion, sliced as thinly as you can get it

1/2 green bell pepper, chopped

2 TBSP basalmic vinegar

2 TBSP red wine vinegar

1/4 tsp sea salt

1/8 tsp pepper

1 clove garlic, minced OR 1/4 tsp garlic powder

* a shake of dill, or some fresh parsley, or chopped fresh basil if you feel up for it! 

Directions:

Slice your cucumbers, chop your peppers, slice your onion, and wash your tomatoes. Toss them all in a bowl. Pour olive oil, vinegars, and seasoning on top. Toss it to make sure everything is evenly coated. Refrigerate and let marinate for an hour or two before serving. Taste, add more S & P if needed, toss and enjoy!

Artichokes...

Here's another idea- something to spur your brain on when it comes to "what veggie tonight?" Artichokes! They are a great veggie, very nutrient dense, and easy to make.

Ingredients:

# of artichokes (1 per person, if really large you can share)

boiling water

red wine vinegar

Directions:

Get out your biggest pot, bring it to a boil. Trim your artichokes with kitchen scissors and/or a knife (so that it looks like the one in the picture). You want a fresh cut on the stem, and you want to cut off all the prickles on the tips of the leaves. When the water is boiling, I put a few splashes of vinegar in the water and then- in go the artichokes. (Some people add salt, oil and garlic cloves, get creative if you feel up for it, I keep things simple with these guys). Let them boil for uncovered for 30-40 minutes. To tell if they are done, stick a fork in the stem, if it's soft, it's ready to eat, if not, let them go a little longer (time will very with size of artichoke). You can also pull off a leaf, it if pulls off easily, they are done! Ta-da, how easy was that?

Serve: I like mine plain, my husband eats his with lemon juice and butter... whatever floats your boat I guess!

Firestone Fries...

Firestone Fries

(small wedges with mini potatoes)

Fry Sticks with Large Potatoes

If you have been to San Luis Obispo, then you have most likely visited Firestones, and if you've visited Firestones, then you have had their DELICIOUS fries! Well, here's my tastey/healthier version of the little guys! They are so simple!!!

Ingredients:

4 large russet potatoes (brown ones)

olive oil

Lawry's Seasoning Salt

Directions:

Preheat your oven to 425. Scrub your potatoes well (you don't have to peel them) and begin chopping them into strips (or wedges if you prefer). The key here is to make them all the same size for equal baking time. Once they are all chopped, put them in a bowl, drizzle olive oil over them until they are equally coated, use roasting pans or put parchment paper on a cookies sheet (or 2 sheets if you need both) there should only be one layer of them- don't let them sit on top of one another. Cook those bad boys for about 35 minutes or until they are golden brown (stab them with a fork to make sure they are soft enough, the time will depend on how thick your slices are). When you take them out, give them another good shake of the Lawry's, mix them up, then taste to make sure they are seasoned enough for your liking! If so, serve hot!

Serve with: these go great with burgers of course, but compliment a salad wonderfully- like the steak cobb!

Chinese Chicken Salad...

This is so tastey and great for a summer day when Napa Cabbage is in season! Really simple and light- great for showers and brunches, or bulk it up with lots of chicken and serve it for dinner... here we go...

Ingredients:

1 Head Napa Cabbage, washed and chopped

1 package chicken tenderloins, browned

1/2 yellow bell pepper, sliced as thin as you can get it

1 can mandarin oranges, drained

4-5 green onions, chopped

1 cup sliced almonds

2 TBSP sesame seeds (buy in bulk at WinCo for better prices)

1 TBSP butter

Dressing:

1/4 cup sugar

1/4 cup red wine vinegar

1/2 cup oil

1 TBSP soy sauce

Directions:

First things first, wash your chicken, and brown it in a big pan on the stove- season it with a little salt, pepper, and garlic powder- set aside. Next it's time to toast your almond slices- add 1 TBSP butter to a hot pan, pour in almonds and sesame seeds, turn constantly so they don't burn. Remove from heat once they are toasted and set on a plate or foil to cool. Start chopping the Napa Cabbage into strips, next chop your green onion, bell pepper and put in large bowl. Put it in the fridge to chill while you make the dressing. Drain your mandarin oranges and put them on at the last minute. Pour on the dressing, mix it all together and serve!