BBQ Chicken Salad

One day last week I was rummaging through the fridge looking for

something to eat.  (A mom can only eat so many chicken nuggets!)

There were lots of dinner leftovers that needed to be eaten before

they went bad.  I finally decided I would make myself a salad!

Crockpot BBQ Chicken

Lettuce

Tomatoes

Cheddar Cheese

Ranch Dressing

Texas Toast Tortilla Strips, Chipotle

Make a salad with the lettuce, tomatoes, & cheese.

Drizzle ranch dressing over the salad.

Top with shredded BBQ Chicken & Tortilla Strips.

It ended up being a yummy lunch salad!

Enchilada Bake

Kraft Foods Enchilada Bake

what you need!

1 lb. lean ground beef

1 large  onion, chopped

2 cups Salsa

1 can  (15 oz.) black beans, drained, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

make it!

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain

Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; 

cover with layers of half each meat mixture, sour cream and cheese. 

Repeat layers. Cover with foil.

BAKE 40 min. or until casserole is heated through and cheese is melted, 

removing foil after 30 min. Let stand 5 min. before cutting to serve.

Tackle It Tuesday - Creative Cooking

Today I decided to cook something new for dinner.  I wasn't sure

what I was going to cook, but I knew I had chicken in the freezer.

I looked through the cabinet and found some ingredients, then

looked on the internet and found some recipes that looked good.

1 lb boneless/skinless chicken breast cooked

3 cups shredded cheddar cheese

1 can tomato sauce

1 can enchilada sauce

1 can cream of chicken soup

1 can tomatoes & chilies

8 flour or corn tortillas

1.  Combine chicken & 2 cups cheese in a large bowl

2.  In a sauce pan warm up tomato sauce, enchilada sauce,

cream of chicken soup, and tomatoes & chilies

3.  Cover the bottom of a 9 x 13 casserole dish w/sauce mixture

4.  Put about 2 Tbsp of chicken & cheese mixture in tortilla & roll up

5.  Place the rolled tortillas in the dish side by side

6.  Pour remaining sauce mixture over tortillas & top w/cheese

7.  Cook on 350 degrees til bubbly

My hubby must have really liked it because here is the end result...

Throwdown Thursday

My throwdown challenge for you this week is to think about your favorite

dish at a restaurant & then try to find the recipe so you can cook it at home!

RED LOBSTER CHEDDAR BAY BISCUITS

• 2 1/2 cups bisquick baking mix
• 1 cup cheddar cheese finely grated
• 3/4 cup whole milk
• 2 tablespoons Butter melted
• 1/8 teaspoon garlic powder
• 1/4 cup Butter melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• dash salt
• 
  
• 1. Preheat your oven to 400 degrees.
• 
  
• 2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons
• of butter that has been melted in the microwave, and 1/8
• teaspoon garlic powder in a medium bowl. Mix until well-combined.
• 
  
• 3. Drop approximately 1/4-cup portions of the dough onto an
• ungreased cookie sheet.
• 
  
• 4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, 
• parsley flakes and salt. Brush this mixture over the tops of 
• each unbaked biscuit.
• 
  
• 5. Bake for 14 to 16 minutes or until the tops of the biscuits 
• begin to turn light brown. Serve warm.