Spinach, Chicken, and Roasted Bell Pepper Salad

 Prep Time:  1 hour

2 - 10 oz. bags of spinach
1 red bell pepper, roasted and chopped
1/2 cup finely diced red onions
6 oz. can of medium olives
14 1/2 oz. can artichoke hearts, chopped
4 oz. feta cheese, crumbled
2 grilled chicken breasts, chopped
15 oz. can drained garbanzo beans

1.  Roast the bell pepper over medium heat on a grill for about 15 minutes, turning every 5 minutes.  Place in a covered container to let cool for a few minutes.  Remove lid and start peeling the charred skin from the bell pepper, discard the skin and seeds of the bell pepper, and then chop the bell pepper.

2.  Grill the chicken over medium heat, 8 minutes per side.  Let cool 5 minutes, then chop.

3.  Add the bell pepper and chicken to the remaining ingredients and toss.

Makes 8 - 10 main dish servings.

I am in love with this salad!  I found this salad on The Best Bites blog and can't get enough of it.

Pasta and Grilled Chicken Salad with Poppy Seed Dressing

Prep Time:  1 hour


Salad:
2 - 12 oz. packages of Wacky Mac or tri-colored noodles
2 tomatoes, chopped
1 cucumber, chopped
4 medium carrots, sliced
6 oz. can medium olives
2 bunches of broccoli cut into bite-sized florets
16 oz. package of frozen petite peas
2 chicken breasts, grilled and cubed

Sauce:
1 tsp onion powder
1 tsp dry mustard
3 tsp poppy seeds
1/2 cup canola or vegetable oil
1/3 cup balsamic vinegar
1 tsp salt
1/4 cup water
1/4 cup sugar

1.  Boil the pasta until al dente (usually 1 - 2 minutes less than the package indicates.)  Add the broccoli, carrots,  and peas to the boiling pasta during the last 3 minutes.  Drain.  Rinse with cool water and place pasta and lightly cooked vegetables along with the raw vegetables and grilled chicken in a large serving bowl.

2.  Mix the sauce ingredients in a container with a lid and mix until fully blended.  Pour the sauce over the pasta and vegetables and serve.  (Can make the salad in advance and refrigerate until ready to eat.)

Servings:  8 - 10 main dish servings

I received this recipe from my neighbor, Melissa Adams, and our family loves this!

Cashew Chicken

Prep Time:  1 hour

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp. cornstarch
1/2 tsp salt
1/8 tsp pepper
2 Tbsp vegetable oil
6 garlic cloves, minced
1-2 lbs. snow peas, carrots, asparagus, or green onion
2 Tbsp. rice vinegar
3 Tbsp. hoisin sauce (I love the Lee Kum Kee brand)
3/4 cup raw cashew, toasted
Steamed Jasmine rice

1.  Cook the cashews in a single layer on a baking sheet at 350 degrees until golden and fragrant, about 10 minutes.  (Do not toast them too long, if they get too dark they don't taste very good.)

2.  In a medium bowl, toss chicken with cornstarch until chicken is coated; season with the salt and pepper.

3.  In a large nonstick skillet, heat the 1 Tbsp of oil over medium-high heat.  Cook the chicken until browned, transfer to a plate.

4.  Add the remaining oil and vegetables to the skillet.  Cook for 2 - 4 minutes or until the vegetables are crisp tender.  Return the chicken to the pan.  Add vinegar; cook until evaporated, about 30 seconds.

5.  Add hoisin sauce and 1/4 cup water; cook for about 1 minute, remove from the heat, add the cashews, mix, and serve over hot steamed rice.

Serves 4-6

The bones of this recipe comes from a cashew chicken recipe from Everyday Foods.  I've tweaked it a bit, and my family really likes it.

Chicken Noodle Soup

This is my favorite recipe to make when someone in the family is sick.  It goes together quickly and is so yummy and soothing.


Prep Time:  1 hour

10 cups of chicken broth (I like to use Better than Bouillon chicken base)
2 cups chicken, cooked and chopped (you can also use a 12.5 oz. can of chicken)
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 medium onions, chopped

1/2 Tbsp. dried parsley
1 - 2 cups noodles (I like the Country Pasta homemade style egg pasta)
2 cups frozen petite peas

Bring the broth to a boil and add the chicken, carrots, celery, onion, and noodles.  (If using other egg noodles that are not thick like the Country Pasta brand, don't add the noodles until you are about 10 minutes away from serving the soup or they will be mushy.)  Simmer for about 15 - 20 minutes or until vegetables are soft and the noodles are still slightly chewy.  Add the peas, parsley, and salt and pepper to taste; simmer for 5 - 10 more minutes.

Makes about 12 cups.