1 lb cooked cubed chicken breast
1 cut up avacado
1 cup diced Cucumber
1 cup Chick peas (I used the whole can, drained and rinsed)
1 cup Feta cheese
1/2 cup diced Red onion
1/2 cup Pistachios
Cilantro, salt, & pepper to taste
Dressing:
4 tbsp Olive oil
Juice of a whole lemon
Salt
Pepper
Mix the dressing ingredients and pour over the other ingredients.
Ingredients
1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick
2 lbs yellow or gold potatoes
2 15 oz cans green beans
1/8 cup vegetable oil
1/4 cup butter
1 cup onions, chopped
3 cloves garlic, minced
1 tsp Slap Ya Mama® seasoning
1 tsp garlic powder
1 tsp pepper
1/2 tsp red pepper flakes
Instructions
Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.
In a large frying pan, add sausage and cook over medium high heat until sausages have browned.
Remove sausage from pan and add to a large bowl.
Melt butter in frying pan and add onions and garlic, cook until onions are translucent and add them to bowl.
Wash and dice potatoes, add them into the large bowl
Add drained green beans to bowl
Add oil, seasonings, pepper and red pepper flakes to the large bowl and mix well. Empty contents of bowl into prepared baking dish.
Cover with foil and place in the oven. Bake for 1 hour or until potatoes are tender.
2 cans of black beans
2 cans of kidney beans
2 cans of whole kernal corn
2 cans of diced tomatoes
2 cans of tomato sauce
1 pk taco seasoning
chili powder to taste
2 large chicken breasts
Crockpot for 4 – 6 hours on low & high if chicken breasts are frozen. Shred the chicken & let sit on warm for hal hour. Top with cheese & sour cream.
1 cucumber
1 small red onion
1/2 cup Greek yogurt
1 tsp minced garlic
Juice of 1/2 lemon
Salt
Pepper
2 tbsp olive oil
1lb Cooked cubed chicken breast
Feta cheese as desired
Mix all together
2 lbs fresh broccoli
8 oz cream cheese (softened)
1/2 cup cooked bacon pieces
1 cup shredded cheese
2 packets ranch mix powder
1 lb raw cubed chicken breast
Trim broccoli and place into a 9×13 foil pan
Mix cream cheese, bacon, shredded cheese, and ranch powder.
Spread as evenly as possible over the broccoli
Spread raw chicken evenly o er the top.
Cover with foil
Bake at 350 for one hour, removing foil for last 10 minutes for chicken to brown
1 lb hamburger
1 cup shredded cheese
1 cup rice (I use brown)
1 can Rotel (I use spicy)
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
4 green peppers
Brown and drain hamburger. Cook rice. Cut tops off peppers and pick out the insides. Mix all the ingredients together and stuff into the peppers. Bake for 1 hour at 350.
Or if time is short, dice the peppers and saute until soft, then mix all the other ingredients in that pan and serve casserole style.
Ingredients:
– 2-3 medium sweet potato
– 1 red onion
– 2 large chicken breasts
– 1 tbsp olive oil
– 1/2 tbsp paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1 jalapeño
– 2 oz feta cheese
– 2 tbsp honey
– Avocado for serving (optional but SO good!)
How to:
– Preheat oven to 350F.
– Slice sweet potatoes, red onion and chicken breast into cubes.
– Add to a foil pan and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and salt.
– Bake for 45 minutes, tossing once halfway through.
– Remove pan from the oven and top with thinly sliced jalapeños (remove seeds to make it less spicy), crumbled feta cheese and a drizzle of honey.
– Return to the oven and broil for 3-4 minutes until everything gets a light char.
– Serve with sliced avocado and enjoy!
1 pound large uncooked shrimp peeled and deveined
2 packs spicy kielbalsa sausage
4 medium sized zucchini sliced
4 medium sized yellow squash sliced
1 bunch asparagus sliced into thirds
4 red bell pepper chopped into chunks
Salt and Pepper
3 Tablespoons olive oil
3 Tablespoons Cajun Seasoning
Cut up all the vegatables. Brown the sausage. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
Place in aluminum foil pan. Bake at 450 for approximately 45 minutes.
Ingredients:
1 pound Italian sausage
1 medium onion, chopped
1 tablespoon minced garlic
1 can Rotel (I use the hot)
1 28 ounce can undrained diced tomatoes
2 cups chicken broth
1 teaspoon each Italian seasoning, garlic powder, and onion powder
1 bag fresh spinach
1 8 oz block cream cheese
Directions:
In a large pot brown the Italian sausage, drain off the grease. Add the onion and garlic and sauté until fragrant.
Add the undrained tomatoes, chicken broth, spices, and cream cheese. Stir well and bring the mixture to a low simmer. Allow the soup to simmer 10 minutes then remove from heat.
Stir in the spinach a handful at a time, until it wilts. Add salt and pepper to taste.
INGREDIENTS
Leftover Rotisserie chicken
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/4 teaspoon black pepper
16 ounces chicken bouillon
2 10 ounce cans Rotel, undrained (I use hot)
8 ounces cream cheese
Mix all together in soup pan til cream cheese melted.
2 cups chicken broth
3-4 cups cooked chicken (I use leftover rotisserie chicken shredded into bite-sized pieces)
4 medium potatoes
1 large onion
32 oz mixed vegetables
8 oz block cream cheese
Salt & pepper to taste
Boil 2 cups chicken broth
Dice Onions and potato, add to broth
Add 32 oz frozen mixed vegetables to broth
Boil for 20-30 minutes until Potatoes soft.
Add cream cheese and cooked chicken, stir over medium heat until cream cheese melted.