Teriyaki Chicken Pasta Salad

Someone brought over this meal for us for post-baby help.  I thought it was really delicious and it also made great leftovers (since it doesn't even need to be reheated).. So I looked up the recipe online.  There are a few different versions I found, but this was the closest to what we had.

Dressing
1/2 cup oil
1/3 cup bottled teriyaki sauce
1/4 cup vinegar
3 T sugar
1/4 tsp salt
1/4 tsp pepper

Salad
8 oz bow tie pasta, cooked, drained, and cooled
2 cups cooked chicken, tossed with 2-3 T teriyaki sauce
1/2 bag fresh spinach (about 5 ounces)
3/4 cup craisins
1 (11 oz.) can mandarin oranges, drained
1/4 cup chopped fresh parsley
2 green onions, thinly sliced
2 T sesame seeds, toasted
3/4 cup. honey roasted peanuts
Fresh Parmesan (optional)

1. Combine dressing ingredients in a bowl and whisk until well blended.
2. Mix about 1/2 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour.
3. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Makes 4-6 large servings

Note:  if you want to save some for later, keep the spinach separate until ready to serve... otherwise the spinach will get soggy

source: http://fantasticfamilyfavorites.blogspot.com/search/label/Main%20Dish

White Chili

I love this recipe because it is so easy! And it tastes wonderful!


Add all ingredients to a large sauce pan (or crock-pot), and heat:

1 med. onion, chopped
1 tsp. garlic powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. cayenne pepper
1 9-oz. can diced green chiles
4 cans Great Northern beans (drained and rinsed)
2 cans white corn, undrained
3 c. chicken broth (or 3 bouillon cubes dissolved in 3 c. water)
1 chicken boullion
2 cans cooked/diced chicken

Add cheese and sour cream just prior to serving.

2 c. grated Monterey Jack cheese
1 16-oz. tub of sour cream

Serves 10-12.

**I like this version because it is mostly canned goods, which I can find on sale and store in the pantry. That way I have them on hand and can whip out a quick and delicious meal without having to run to the store!

Mom's Potato, Cheese, & Veggie Soup

This is Mom's traditional Halloween meal. Make with homemade breadsticks. Delicious!

4-5 c. potatoes, chopped
2 c. carrots, sliced
1-2 c. celery, chopped
1 c. onion, chopped
24 oz. broccoli, chopped
2 tsp. salt
2 1/2 c. water

Steam and simmer above ingredients (except broccoli) for 20 min. Add broccoli and simmer additional 7 min. Drain.

While vegetables are cooking, prepare white sauce in separate pot:

1/4 c. margarine
2 c. skim milk
1/2 c. flour
1/2 tsp. dry mustard

6 chicken bouillon cubes
2 c. water

1 1/2 c. grated cheddar cheese


Melt margarine and add milk, flour, and dry mustard. Cook until thickened and add chicken bouillon cubes dissolved in 2 cups water. Allow to thicken again and add grated cheese. Add drained, cooked vegetables and stir together. Serves 8-12.

**Time-saver tip:  I like to cut up the celery, carrots, onion, and broccoli in the morning and put them in ziplock bags in the fridge. (Make sure the broccoli is in a separate bag, since it doesn't cook as long as the other veggies). Then when you are ready to make the soup, you just have to cut the potatoes and throw everything else into the pot!