Chicken, Asparagus and Sun dried tomato Pizza

This is by far my husbands favorite pizza though we don't often have asparagus on hand.

Prep Time 10 Min
Cook Time 15 Min
Oven 350

You can make Pizza dough but really for how long it takes it really isn't worth it so I buy some of the day old pizza crusts and freeze them for days when I want pizza for a quick meal.

Fettuccine Sauce
Pre-Cooked Chicken chunked (or you can if you have time cook 2 chicken breast and chunk them)
Sun dried tomatoes chopped
Fresh Asparagus cooked and chopped (or you can buy frozen steamable packets)
Mozzarella Cheese

Spread the Fettuccine sauce on the pizza crust, place all of the toppings on smother in mozzarella cheese and bake for 15 min at 350 cook, cool for 5 min and enjoy.

Quick Taco Salad Bowls

Ever wanted a taco salad but just didn't want to buy the shells or if your like me only want flour shells and not the corn no problem,

Prep time: 5 Min
Cook Time: 8 min
Oven 425

8" flour tortillas
Aluminum Foil
Chili powder
Cooking Spray

Crumple large sheets of foil to make 3in balls (if you don't have foil or don't want to waste it you can use small oven save bowls). Place on baking sheet. Place one tortilla on top of each ball. Spray with cooking spray. Sprinkle evenly with chili powered. Bake 6-8 min or until tortillas are golden brown.

Fill with your favorite taco fillings.

Kraft Recipes

I'm loving the latest Kraft Recipes. If you do not subscribe to the news letter you should they have a ton of ideas for the on the go chef and always simple recipes. Their site is really easy to navigate and have options for even the pickiest of eaters

http://www.kraftrecipes.com

I may from time to time put one on here but for their full recipes it is really a great source.

Chicken Salad

This is a quick pasta salad but leave out the pasta and it is a great chicken salad sandwich recipe

Prep time: 10 min
Cook Time: 10 min if you use chicken that needs to be cooked we used canned chicken or precooked

All of these ingredients are to be combined to fit your taste so there is no specific measurement giving. Have fun and play with it until you get a taste you like. Just remember to add a little at a time so you don't over do it cause it's easy to add hard to take out.

Mayonnaise or Miracle Whip
Salad Supreme (this is a seasoning you can find at most grocery stores I usually find it by the make you own salad dressing)
Pasta
Onions chopped
celery chopped
pepper
Chicken chopped (we have also used crab and shrimp)

Easy Roasted Pork

Another Kraft favorite. This one takes longer on the cook time but prep is a breeze.


Prep Time: 20 min
Cook Time: 1 1/2 hours at 350°F
Serves: 12


1 boneless pork roast (3 lb.)

3/4 cup  KRAFT CATALINA Dressing, divided

2 lb. Baking potatoes (about 4), cut into 2-inch chunks

4 Beets (1 lb.), cut into 2-inch chunks

4 Onions (1 lb.), cut into 2-inch chunks

4 Carrots (1 lb.), cut into 2-inch chunks

Place meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.

Toss onions and carrots with heat oven to 350°F in remaining dressing. Add to ingredients in roasting pan.

BAKE 1-1/2 hours or until meat is done (160°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

Sausage with Peppers and Pasta

I got this one from Kraft Recipes

Prep Time: 10 min

Cook Time: 20 Min

Servings: 6 1 1/2 cups

3 cups rigatoni pasta, uncooked

1 lb.  Italian sausage, sliced

1 each: red, green and yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

Cook pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

Drain pasta. Add to sausage mixture with shredded cheese; mix well.

Top with Parmesan.

Tommally Pie

A yummy twist on the Mexican favorite

Prep time: 15 min

Cook Time: 20 min

1 med yellow onion chopped

1 med red onion chopped

2 tbs olive oil

1 can kidney beans

2 cloves garlic

1 can stewed tomatoes - dices and drained

1 lb ground beef

2-3 tbs of taco seasoning

1/2 cup chopped olives

1 pkg corn bread mix (we use the Jiffy mix)

1 cup Colby jack cheese shredded

Sour cream

Heat olive oil in a large oven proof skillet on med heat. Add onions and seasoning let cook until onions are soft. Add garlic cook for 30. Add and mix beans and tomatoes. Add meat cook until lightly browned. Mix in cheese and olives. Put on low heat and continue cooking on simmer.

In the mean time: make cornbread mix

In the skillet create a level surface of the filling and dollop the cornbread mix on the top. Spread evenly about 1/4" thick. Place in the oven for 10-15 min or until the corn bread is  cooked. 

Serve with sour cream.

Rise and Shine Breakfast Bagels

This is a quick fix for a morning on the go.

Plain Bagels (we use the thin bagels from Costco. You can use other kinds of bagels though I would recommend not using bagels with fruit in them)
Shredded Cheese
2 eggs
Ham Deli meat
Butter
Toaster
Microwave

We put the bagels in the toaster you want them toasted or else they can get soggy.

In a small microwave bowl spray or butter the bowl so the eggs won't stick to the dish put the two eggs in and scramble them. Cook on high for 30 second increments. You will want to stir the eggs in between the cook times to release some heat or it can get messy in the oven. 2 eggs will take about 45 second to cook so if you are making multiples add about 15 seconds for each additional 2eggs. If you hear the eggs pop stop the microwave immediately it is done any more will over cook them and cause a huge mess.

When the bagels are toasted butter and place a couple slices of ham on them. Spread the shredded cheese evenly over the ham and place the cooked egg on the top of the cheese. Put both sides of the bagel together.

If you have time eat immediately if not put it in a plastic bag and eat it on the way to school or work.

Peached-Glazed Chicken Wings

A sweet twist on Chicken. Take very little time but wings do need to marinate for at least 4 hours.

Prep Time: 5 min
Cook Time: 20 min
Serves 10

20 fresh chicken wings, wing tips removed
1 12oz can peach nectar
2 tsp grated lemon peel
1 tbsp fresh lemon juice
1/2 16oz peach preserves

Place wings in a large resealable plastic bag. Add nectar, lemon peel, juice and preserves. Seal and shake to coat. chill 4-6 hours. Remove wings; discard marinade.

Grill wings over medium heat 5 minutes on each side or until grill marks appear. Grill over indirect heat 8-10 minutes, brushing evenly with preserves, or until tender and no longer pink.

Bacon and Tomato Pesto Pasta

Quick and easy pasta salad

Prep time: 5 min
Cook time: 15 min
about 8 servings

8 slices of Bacon chopped
1/2 cup Cherry tomatoes
1 small tub chive and onion cream cheese spread or dip
1 cup Milk
1/2 cup Parmesan Cheese
6 cups cooked penne pasta

Cook the bacon in a skillet for 5 min or until crisp, drain off fat. stir in cherry tomatoes and tub of chive and onion dip, milk and parmesan. mix well and cook until bubbly stirring frequently. Stir in penne pasta.

Broccoli and Cheddar Cheese Soup

A classic but a goody

Prep Time: 5 min
Cook Time: 20 min

1 onion chopped
2 tbs italian dressing
1 can cream of chicken soup
 2 soup cans of water
4 cups chopped broccoli
1 cup milk
1/2 cup rice uncooked
1 cup cheddar cheese

In a large sauce pan cook onions until tender.

Add broth water and broccoli. Bring to a boil. cook 8-10 min or until broccoli is tender.

Stir in milk and rice. Reduce heat to medium cook 5 min

Pour into blender and blend till smooth.

Top with cheese.

Layered Chicken Cordon Bleu

A great twist on a typically laborous meal


Prep time: 15 min
Cook time: 1 hour
350 degree oven


1 can Cream of Chicken soup
1 soup can milk ( any kind)
1 lb thin sliced Swiss cheese
1/2 lb deli ham sliced really thin
Chicken cutlets (thinly sliced, at least 2 per person)
1 box of bread crumbs

Mix the can of cream of chicken soup and the milk, you can do this in a blender to ensure that is is equally blended.


In a deep casserole dish layer the chicken, sliced ham and swiss cheese . After each three part layer pour some of the chicken soup mix over the top.


When all layers are in the dish pour any remaining soup mixture over the dish and top with bread crumbs. 


Cook for an hour in a 350 degree oven.

Shepard's Pie

Growing up one of my favorite dishes was Shepard's Pie. This is a great dish for using up left over mash potatoes or left over meatloaf; but can also be done fresh with a little work. This recipe will focus on the quick fresh method.

Prep time 15min

Cook time 25-35 min

Serves about 4-5

What you need.

1 1/4 lbs of ground beef

1 can Tomato sauce mixed with your choice of seasonings (Italian or garlic herb seem to be best)

or 1 bottle of your favorite tomato based spaghetti sauce

1-24oz cans of green beans

4 servings of potato pearls or other instant mashed potatoes

lots of cheese

9 inch casserole dish

a 9" skillet

1 Tbs of olive oil

preheat oven to 350 degrees

Brown the meat in a frying pan with the oil

add the browned meat, drained green beans and tomato sauce mix to the casserole dish, mix throughly, and level.

mix up the potatoes as directed and spread over the top of the mixture.

cover the potatoes with the cheese

Bake at 350 degrees for 25-35 minutes until the mixture is hot and the cheese is slightly toasted.

Easy Scone Tacos

This is an alternate to shells and tortillas if your in for something different.

Prep Time: 15 min
Cook Time: 15 min

Scones:
2 cups Flour
3/4 tsp salt
3 tsp baking soda
1 cup water

combine all ingredients, separate in 3" circles and fry in oil on med heat.

Suggested toppings:
Refried Beans
Chicken or Ground Beef cooked with taco seasoning
Dices tomatoes
Olives
Lettuce

Homemade Chicken Noodle Soup

You might think how could making Chicken Noodle Soup from scratch be faster than opening a can and heating it.... Well it's not, But it's so much better for you since you know all of the ingredients and something about homemade always makes it taste better.

Prep Time 10 min
Cook time 15 min

1 can canned Chicken
1 cup copped carrots
1/2 cup chopped celery
1 med onion chopped
1-2 cans chicken broth
2 cups noodles uncooked

or for homemade noodles
1 egg
4-8 tbs flour

In a large pot combine 1 can of chicken broth, all vegetables and cook until the vegetables are tender crisp. Add the canned chicken, break it up if it needs to be. Add another can of chicken broth if it need the flavor or the liquid you can also add in water as needed. Add the noodles and salt and pepper to taste.

For Homemade noodles (your hands will get messy with this one since it is hard to really mix it with a utensil)

In a small bowl combine the egg and 4 tbs of flour. mix in the rest of the flour a little at a time until the dough has a light stickiness feel to it.  spread some flour out on the counter and roll out the dough cut in to 1" X 1/2" strips and add to the hot soup. when they rise to the top of the liquid they are cooked.


We also substitute potatoes for the celery since we rarely have celery in the house.

Chicken or Steak Fajitas

Is your mouth watering yet...

Prep time: 10 min
Cook time: 10 min

1 lbs Boneless skinless chicken breasts or Steak
1 red onion
2 red bell peppers
2 green bell peppers
1 tsp cumin
1 tsp chili powder
3 drop Tabasco sauce
2 pkgs taco seasoning

Flour Tortillas

Cut the chicken or steak into strips and cook throughly, set aside.

Saute peppers and onions in a large skillet. Add the remaining ingredients but use a little less water than the taco seasoning requires. Cook over medium heat until the water has evaporated.

Serve with warm flour tortillas.

We sometimes add rice with the filling in the tortilla.

Saucy Chicken Skillet

This one takes a little longer to make but is worth it.

Prep time: 15 min
Cook time: 30 min
Makes about 4 servings

8 oz Fettuccine, uncooked
1 tbs oil
4 small chicken breast halves (about a pound)
4 oz cream cheese cubed
3/4 cup chicken broth
1/4 cup vinaigrette dressing (we use balsamic but you can try another flavor if you wish)
2 green onions chopped
2 tbs Fresh basil or parsley
1/2 cup snow peas
1/2 cherry tomatoes halved

Cook pasta

Heat oil in  large skillet on med heat. Add chicken; cook 5 min on each side or until browned on both sides.

Stir in cream cheese, broth, dressing, green onions, basil. cook and stir until sauce begins to thicken and chicken is cooked through (170 degrees). Add snow peas and tomatoes; cook 2-4 min or until snow peas are crisp tender, stirring occasionally.

Serve over pasta

Chicken Pasta Salad

So simple that you may try to make it difficult.

Prep Time: 10 min
Cook Time: 5 min

2 cups pasta uncooked
1 lb chicken breasts or you can buy precooked strips
1/2 cup green peas
1/2 cup chopped onion
1/2 cup red pepper
1/4 cup Italian dressing
1/2 cup miracle whip or mayonnaise

Prepare the pasta drain and cool.

In a skillet cook the chicken throughly then set aside to cool once cooled chop or slice into strips.

Prepare all of the other vegetables and combine in a bowl with the miracle whip, add the pasta and chicken mix well and refrigerate until chilled about an hour.

You can eat this one warm if you would like, just heat up all the vegetable a little so everything is warm.

Speedy Chicken Stir-fry

Quick and yummy could you ask for better!

Prep Time 10 min
Cook Time 15 min

8 oz angel hair pasta, uncooked
2 cups broccoli florets
1 lb boneless skinless chicken breast cut into thin strips
1/2 cup sesame dressing
2 tbs soy sauce
1/4 tsp ginger
1/4 tsp garlic powder
1/4 tsp crushed red pepper
1/3 cup peanuts (optional)

Cook pasta, add broccoli the last 3 min

In a large skillet or wok cook chicken on medium heat for 6-8 min, stir in dressing, soy sauce, ginger, garlic powder and crushed red pepper. Cook 1 min more.

Combine with noodles and broccoli.

Italian Chicken and Rice with Vegetables

This is so yummy with very little thought to it.

Prep time 10 min
Cook Time 15-20 min
makes about 4 servings.

To make this recipe even speedier you can use precooked chicken strips instead of cutting and cooking your own.

1 Tbs oil
1 lb boneless skinless chicken breast cut into strips
3 cup cut up vegetables (we use broccoli, carrots and red peppers but you can use whatever your family will eat)
1 can (14 oz) chicken broth
2 cups minute rice uncooked
1/4 cup Italian dressing

Heat oil in a large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally.

Add vegetables, cook and stir about 3 - 5 min or until crisp and tender. Stir in Broth and bring to a boil.

Stir in rice and Italian dressing. Cover. Reduce heat to low. Cook 5 min or until liquid is absorbed and chicken is cooked through

Slumgullion

Don't be too put off by the name Slumgullion (or Slamgolian) really is more like a goulash if you have ever had that.

Prep time 15min
Cook time 10 min

2 cups macaroni or shell noodles
1/2  cup diced onion
1 lb ground meat
2 cans (15 oz)  stewed tomatoes
1 tbs Italian seasoning
1 tbs ketchup

Start you noodles cooking.
In a skillet caramelize the onions and add the Italian seasoning and ground beef and brown meat.
Drain and rinse the noodles with hot water. combine with the meat. Boil down the stewed tomato juice 15-20% and combine with the meat. heat through and serve.

This is one of my Husbands favorite recipes and so I can not vouch for the total accuracy of the information here.

Crepes

I know when you think of Crepes you think... Eeks you can't be serious but yes quick and easy crepes.


Prep time 5 min
Cook time 10 Min for whole batch
Non stick Skillet on Medium Heat
makes about 10-12 crepes (Dependant upon the thickness of the crepes)

Combine in a blender
2 Eggs
2 Cups Milk
2 Cups Flour
2 Tbs Sugar
Pinch of salt

Add milk or flour until the mix is the consistency of heavy cream

The next step is all in the wrist. Place about a 1/4 cup of mixture in the skillet while holding it on an angle above the stove. Swirl the pan quickly until you have a even layer in a circle like pattern (mine are certainly not symmetrical). Cook on one side until it is slightly brown, at this point the Crepe should release easily and you can flip it (if you are so daring) or turn it to the other side so it can brown. Place on a plate with a towel over them to keep them warm. Don't get discouraged it takes a little time to get the right feel and movements.

Suggestions for fillings.
Desserts: We use a lot of marmalades or Jams (your choice of flavors) with whip cream or cinnamon. you can use fresh fruits and yogurt as well.
Breakfast: We use scrambled eggs for the main portion and add our favorites breakfasts meats to it.

Italian Bake French Fries

These are incredibly yummy and take no time at all.

Prep time 5 min
Cook time 30 min
Oven 350 Degrees


Italian Dressing premade
your favorite cheese shredded (we use mozzarella and Parmesan)
Potatoes (enough to fill you, remember they are addicting)

Put large amount of Italian Dressing in a bowl. Cut potatoes in 1/4 strips and put in dressing mix them until they are all coated. Place on a foil covered baking sheet. and bake in the oven for 15 minutes. Turn the potatoes over to cook the other side at this time place shredded cheese on each of the potato strips. Continue baking for 15 more minutes. Let cool for 5 min after they are baked.

Enjoy with your favorite dipping sauce or you can eat them plain.

Chicken Curry

This is a wonderful recipe and the apples give it just the right amount of sweetness.

Prep Time 10 min
Cooking Time 20 min
5-6 servings

2 lbs Chicken Breast
1 Tbs Butter
1 cup chopped apple
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic minced
2 tbs cornstarch
2-3 Tsp Curry Powder
3/4 cup Chicken Broth
2 cups Milk
1 3 oz can mushrooms (1/2 cup)
Rice
Optional: raisins and nuts

Cook Chicken and set aside to cool.

Melt butter. Add apples, celery, onions, garlic and sauté. cooking until onions are tender and start to look transparent.

Combine cornstarch, curry powder, 3/4 tsp salt and broth. Pour over apple mixture. cook until thick and bubbly.

Chop chicken into bite sized pieces.

Stir in chicken and mushrooms into sauce and heat through.

Serve over rice

*My mom usually put raisins and nuts in with the rice and topped it off with Chinese noodles but that is all preferences

Fresh Salsa

Most salsas use the same ingredients with few variation, here is a recipe that lists ingredients that I have found in most salsa. mix and match the amount for the right flavors  for you.


Remember pepper seeds pack the heat so if you want a hot salsa leave the seeds in, milder salsas take the seeds out, and never touch your face when handling the hotter peppers dangerous things can happen. They suggest wearing gloves since some people have sensitivity to peppers.


5 tomatoes, peeled, seeded, finely chopped
1 can green chilies, chopped
1 jalapeno chile, minced
1 lg. garlic clove, crushed
Salt to taste
1/4 c. cilantro, chopped (fresh)
1 red onion, diced

Prepare ingredients and mix together in a large bowl. Can be served immediately. Use whenever salsa is called for in a recipe. Serve with tortilla chips, use in a layered dip, or serve on top of baked chicken or fish.

For and mild salsa you can change the green chilies peppers to green bell peppers and keep a few more seeds in from the Jalapeño. 

Mild Enchiladas

These are really easy and and for not loving spice it has a great flavor.

Prep time 20 min
Cook time 30 min
Oven 350

1/2 lb Hamburger or Chicken
1 6oz can of tomato sauce
1 can cream of chicken soup
1/2 pkg enchilada mix
6 Tortilla shells
Grated Cheese

Brown Hamburger. mix with tomato sauce, cream of chicken soup and enchilada mix.

Soften 6 tortilla shells. place a spoonful of meat mixture in the middle with some grated cheese. roll it up and place in a casserole dish. pour remaining mixture on top. Add grated cheese cook for 30  min at 350 degrees.

Corn Cowder

This is one of my favorite soup recipes But alas I do not always keep celery on hand for those moments that I want to make it.

Prep time 10 min
Cook time  30 min

2 cups boiling water
2 cups bites sized potatoes
1/2 cup sliced carrots
1/2 cup celery chunks
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 can cream style corn

in a large pot combine water, potatoes, carrots, celery and onion, salt and pepper. cover and simmer 20 minutes. if there is more than a 1/2 cup of water left drain off the excess. Add corn and white sauce. Heat through.

White Sauce:
In a sauce pan melt margarine. Combine flour and milk in a bottle or jar with a lid and blend them together, then add to margarine. Stirring consistently until it thickens.

Chicken Tortilla Soup

This is by far the best recipe we have found it beats Cafe Rio any day

Prep time 10 min
Cook time 20 min
400 degrees

6 Flour Tortillas
1 1/2 tsp vegetable oil
1/2 lb (1-2) boneless skinless chicken breast cut into bite sized chunks
2 14oz cans Chicken broth
1 cup Fresh Salsa (we have not had success with bottled Salsas)
1 cup frozen corn
1 cup Shredded Cheddar cheese

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp of oil. spread into a single layer on baking sheet. Bake 10-12 min or until crisp. stirring occasionally.

Meanwhile, finely chop remaining 4 tortillas. Heat remaining oil in large pot on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. bring to a boil; reduce heat to medium low and simmer 15min.

Top with shredded cheese and tortillas strips.

Quick and easy Chicken Roll ups

I grew up with with a wonderful mom who has learn how to make the most delicious rolls... A recipe from her Mother. and when she would make chicken roll ups of course she would make the rolls as well... for those of us who have less time and talent for bread here is an easier solution.

Prep time 10 min cook time 10-15 min at 375

1-2 pkg of ready to bake "JUMBO" crescent rolls or you can use Rhodes rolls which ever you prefer (1 pkg of Crescent rolls will serve 4 2 will serve 8)

Chicken Mixture
1-2 cans of canned Chicken
Mayonnaise
Garlic herb spice mix or your favorite spice mix.

Gravy
Cream of Chicken soup
Sour Cream
Milk

In a bowl shred the canned chicken. Add enough mayonnaise to coat all the chicken adding extra is better than having it go dry. gradually mix in the spice mixture to taste.

Open the crescent rolls and place about a tablespoon of the chicken mixture at the large end, roll them up as you would a crescent roll. Place on a greased baking sheet and bake in the oven for10-15 min until golden brown

While the Rolls are cooking prepare the gravy
In a sauce pan put the cream of chicken soup and add sour cream and milk to taste and desired thickness. *If it gets too soupy you can add a LITTLE bit of corn starch to help thicken it.


**If you use the Rhodes rolls  flatten the rolls, place the filling in the middle and pinch the edges to seal the roll, bake according to the package directions.

Taco Soup

Prep Time 10 min Cook time 30 min -1 hour
May use a large crock pot for this recipe

1lb Hamburger
1 Onion
1-2 28oz cans of crushed tomatoes
1 15 oz can corn (you can use frozen if you wish)
1 pkg Taco Seasoning
1 can chopped/sliced olives
2 6 oz cans tomato paste
5 cups of water

Brown meat with taco seasoning to taste. Add remaining ingredients, including any left over taco seasoning. Simmer for one hour in large crock pot, 30 min in large pot on med heat.

Garnish with sour cream, shredded cheese and tortilla chips. We usually forgo spoons and eat it with the the Frito scoop chips.

Avocado Salsa

Prep Time 10 min

3 tomatoes chunked
2 avocados chunked
Green onions sliced
Cilantro chopped
1 14 oz can whole Kernel Corn
1 14 oz can black beans
1/4 cup Italian Dressing

Prepare all ingredients but the Avocado and Dressing. Just before serving add the Avocados and the Italian Dressing.

You can prepare this ahead of time minus the avocados and let the vegetable marinate in the Dressing.

Salsa Chicken Tacos

You will need a crock pot for this recipe.

Cook time 5 hours prep time 10 min

4 boneless skinless chicken breast

Your favorite Salsa

Sour Cream

Directions:

1. Place the chicken breast in a crock pot smother the chicken in salsa and cook on high for 1 hour.

2. Reduce the heat to low and continue to cook for 3-4 hours adding salsa as needed for moisture.

3. When chicken is done remove from crock pot and shred placing the chicken back in the crock pot still on low.

4. Add salsa and sour cream to the chicken until it is all covered, let chicken simmer for 1/2 hour.

5. Place in a taco shell or tortilla and add your favorite taco toppings.

If there are any left you can freeze it for a pre-made filling for enchiladas or more tacos on another night.

French Bread Pizza

350 degree oven 15 min cooking time

1. Get a loaf of French Bread or Garlic Bread if you prefer.
2. Slice it in half, or if you have children cut slices out for them to make their own pizza.
3. Place it on a baking sheet.
4. Spread your favorite pizza sauce on it.
5. Load it up with your favorite toppings.
6. bake it in a 350 degree oven for 15 take it out and let it cool for 5 min

Wallah French Bread Pizza

Lettuce Wraps

We have A LOT of lettuce in our garden right now and to be perfectly honest Walt and I are not that good about eating salads for the sake of salad so in my quandary of what to do with all of the lettuce I found a really great recipe for lettuce wraps which claim to be P.F. Chang's and whether they really are or not doesn't matter since they turn out great.

P. F. Chang's Chicken Lettuce Wraps Recipe #15865

This recipe is from Todd Wilbur and Top Secret Recipes
by Lali
25 min | 10 min prep
ES 2 -3

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Sauté chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
Top with "Special Sauce".

We didn't use the hot mustard or the chile paste, since I didn't want to buy something that we would only use for one meal and I forgot to put in the garlic oops still tasted great and I didn't even notice!