Tangy Spinach Salad

Tangy Spinach Salad

Bowl half full of spinach

3-4 pieces Tyson anytizers Honey barbeque boneless chicken wings, heated, quartered

handful blueberries

sprinkle of honey roasted almonds

2-3 olives from olive medley in vinegar brine & olive oil, diced

Sprinkle of parmesan cheese

1/8 bell pepper, diced

Olive oil

lemon pepper

lemon

basil leaves

oregano leaves

For the Salad portion, lay spinach in bowl, sprinkle with blueberries, honey roasted almonds, diced olives, diced bell pepper and parmesan cheese.

For dressing, mix 3 Tbl olive oil with the juice of one lemon (squeezed by hand), a sprinkle of basil & oregano and two sprinkles of lemon pepper.

Add dressing to top of salad, then add quartered chicken & mix.

*Note: Add a side slice of garlic bread and you have a fairly healthy, very filling lunch. It has a very tangy taste and all the flavors mix well.

Stuffed Pasta with Sausage

Stuffed Pasta with Sausage

12 jumbo macaroni shells

1 c. Ricotta cheese

8 oz. Italian blend cheese

10 oz. frozen chopped spinach, thawed

2 eggs

Pasta sauce

16 oz. Smoked sausage

Cook shells according to package directions.

Meanwhile, in a medium mixing bowl, combine eggs, 3/4 italian blend cheese, ricotta cheese & spinach until well blended.

Preheat oven to 375*.

Stuff each shell with 1/12 of the cheese mixture. Place shells on a baking sheet. Cover with pasta sauce. Bake for 30-40mins.

Cut the sausage into 1/2 in thick slices.

When the pasta is almost heated through, add the sausage to the pan, placing in the pasta sauce surrounding pasta. Finish heating & remove from oven.

Add the rest of the cheese blend to the top of the pasta and sausage and serve when cheese has melted.

*Note: A good choice for pasta sauce is roasted garlic and herb. Also, having some garlic bread with this makes a fantastic meal for 5. :)

Perfect Guacamole

Perfect Guacamole

• 3 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 1/2 tablespoons cilantro leaves, finely chopped
• 1 1/2 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon of freshly grated black pepper
• 2 Roma tomatos, seeds and pulp removed, diced

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

*Note: I found a recipe that was called Perfect Guacamole and I edited a little bit to create this, which is what I made the first time I ever made guacamole (which was tonight). It turned out fabulously. I recommend it highly. :)

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

3 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 c. packed dark brown sugar

1/2 c. granulated sugar

1/2 c. butter, softened

1 tsp. vanilla

2 egg whites

1/3 c. water

12 oz. pkg. semi-sweet chocolate morsels

1/3 c. chopped nuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, butter and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts.

Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes until centers are set.

Chicken Tetrazzini

Chicken Tetrazzini

1 pckg (7 oz) spaghetti, broken into thirds

1/4 c. butter

1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 c. chicken broth

1 c. whipping cream (heavy cream)

2 Tbl. water

2 c. cubed chicken

1 jar (4.5 oz) mushrooms

1/2 c. grated Parmesan

lemon pepper

garlic powder

Cook chicken in a non-stick frying pan with a tsp of each salt, pepper, lemon pepper, and garlic powder.

Heat oven to 350*. Cook and drain spaghetti as directed on package. Meanwhile, in 2-qt saucepan, melt butter over low heat. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2 quart casserole dish. Sprinkle with Parmesan. Bake uncovered about 30 mins. or until bubbly in center. Remove from oven and allow to cool slightly before serving.

Oatmeal Drop Cookies

Oatmeal Drop Cookies

2 c. sugar

1/2 c. milk

1/2 c. cocoa

3/4 c. oleo

3 c. oatmeal

1 tsp. vanilla

wax paper

Place sugar, milk, cocoa & oleo in medium to large saucepan; bring to boil (until stirring doesn't dissolve bubbles) & boil exactly 1 minute. Remove from heat & add oatmeal and vanilla. Mix well, drop on wax paper by the tablespoon. Allow to cool.

Raspberry Chicken

Raspberry Chicken

4 boneless, skinless chicken breast

pepper to taste and any other spices

10 oz pack frozen raspberries

1 Tbl. cornstarch

1/4 tsp cinammon

1 Tbsp. honey

1 tsp. lemon juice

Place chicken breasts on a cookie sheet lined with foil. Sprinkle with spices. Broil 6 in. from heat for 10 mins. Turn and broil for 10 mins. Transfer to a shallow ovenproof serving dish & keep warm.

Drain berries but reserve syrup. In a saucepan, blend together syrup, cornstarch, cinnamon & honey. Cook over medium heat until bubbly. Add lemon juice and stir (if desired to thin, add a little bit of water).

Gently stir the berries into the sauce and pour over the chicken. Place the dish in turned off oven and let sit for 10 mins. for the flavors to mellow.

*Note: This is a very raspberry flavored dish. Even for someone who likes raspberries, this might be a little overpowering flavor.