Italian Chicken

Sprinkle chicken tenders with garlic salt and broil in oven.  I do about 6 minutes each side and then test them to see if they are cooked clear through.  Slice the chicken and put in crockpot.  Cover with marinara sauce.  I just throw in a bottle of tomatoes, a can of tomato sauce and a package of Western Family spaghetti seasoning.  Serve over your favorite pasta. 

We like bread sticks and a green salad with our pasta dishes.

Walking Tacos

Walking Tacos

Seasoned taco meat
Single serving size bags of doritos or fritos
cheese
tomatoes
lettuce
sour cream
salsa
ranch dressing

This is like a taco salad in a bag.  My kids love this and it is so easy for summer.  Just reheat the meat and then let everyone make their own right in the bag.  It is easier to eat it out of the bag if you cut the bag open on the side rather than the top.  We crunch the chips a bit before adding everything else.  All you need is a fork. 

I like to serve this with watermelon or a fruit salad.  Great for picnics and camping!

June Meeting Place & Kellie's plan

I am going to repeat chicken rolls this month.  Hope that's ok.  Everyone's plan looks yummy!

I didn't see where we were suppose to meet.  Since I ended up flaking out last month, I'm happy to have you come  to my place.  I will send out an email if I don't hear of another plan.

June - Turkey Marinade 

1/2 cup oil
1/2 cup Soy Sauce
1 cup Sprite
1 tsp.  prepared horseradish
1 clove garlic minced

Put the above ingredients in blender and pour over Turkey Tenders (or chicken) pounded thin. Grill until cooked. Great in salads, tortilla wraps, we like to make shish-ka-bob with the turkey, red potatoes (boiled to just tender), zucchini, peppers and onions.

JUNE- TERESA

If it's ok with everyone, I am going to do my Baked Creamy Chicken Taquitos again this month.  We have been craving it!  I hope that's ok.  Let me know if you have any special concerns or  needs with the meal.  Jen, can your family use regular tortillas?  :)
Teresa

Almond / Grape Chicken Salad Sandwiches

Sounds like Jen and I had the same idea.  OK, I really had a hard time deciding what to do this month. I have been craving SUMMER food.  I found this recipe (Grand Prize Winner) in Taste of Home Magazine a few years ago, but I have modified it A LOT over the years and combined it with another recipe I have.  Here is the all new original version of Almond / Grape Chicken Salad Sandwiches:

Ingredients

• 4 cups cubed cooked chicken
• 2 to 3 cups seedless red grapes, halved
• 1 cup chopped celery
• 1/2 cup sliced green onions 
• 1/2 cup Neufatel cream cheese and a scoop of plain yogurt
• 1/8 teaspoon paprika
• 1 cup slivered almonds, toasted
• Optional Chow Mein Noodles
• Add salt and pepper to taste
  

Directions

• In a large bowl, combine chicken, grapes, celery, onions. In another bowl, combine the next five ingredients; stir until smooth.
• Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.  Yield: 6-8 servings.
   
• FOR FREEZER MEAL GROUP:   I have frozen the chicken mixture for you. Set out to thaw.  I have also included the celery, grapes, almonds and chow mein noodles.  YOU WILL NEED CROISSANTS OR ROLLS OR PITA Sandwiches. In a bowl mix Chicken Mixture with the other ingredients. Stir well.  Put mixture on rolls or croissants and serve immediately.  We also like to put on the bread spinach or lettuce before adding the chicken mixture.  
• NOTE:  If after you thaw your chicken and it too dry you can add a spoon of plain yogurt.  (Sour cream, or miracle whip would work as well)
• AS A SIDE DISH:  A fun summer salad (fruit, pasta, or even potato salad is fun to serve with these sandwiches.) or a big slice of watermelon!

June 2012 Oriental Chicken Salad

So, Tisha's spinach salad was so good and with summer coming, I thought I'd do one of our favorite dinner salads for June.  We usually serve fresh rolls with the salad. 

Oriental Chicken Salad—Yield 8 servings

½ c. soy sauce

2 Tbsp rice vinegar

1 Tbsp sesame oil

4-5 green onions, chopped

1 Tbsp fresh ginger, chopped

2 cloves garlic

1 ½ -2  lb chicken breasts, cut in tender size pieces

Large bowl of mixed salad greens (½ spinach/½ dark leaf lettuce is good)

½ c. red onion, diced

1 tsp rice vinegar

22 oz mandarin oranges, drained

½ c. sunflower seeds

½ c. chow mien noodles

Sesame-Ginger Vinaigrette (recipe follows)

Combine first 6 and marinate chicken for 2-8 hours.  Boil for 15 minutes and then grill or broil.  Cut into strips.  Combine remaining ingredients on a platter.  Top with sliced chicken.  Serve with dressing.  

For the freezer meal, I will have the chicken par-boiled and then frozen.  You will either need to grill it or broil it until it is completely cooked and then thinly slice it for the salad.  We put it on the salad warm, but you can do it early and chill it if you prefer.  I will supply everything but the greens.  If anyone wants fresh spinach for their salad, call me, we are eating it as fast as we can from the garden and it is getting away from us already!   

Sesame-Ginger Vinaigrette—Yield 2 c.

3 Tbsp chopped fresh ginger

¾ c. rice vinegar

3 Tbsp soy sauce

¾ c. oil

3 Tbsp sesame oil

2 tsp orange zest

Combine and refrigerate until serving.