Favorite Christmas Treats List

this is our current plan for treats on Christmas day.

Sausage and Cheese tray
with a variety of crackers

vegetables and dip

peanut butter cookies with chocolate stars

chocolate covered pretzels

fudge

Buns to make sandwiches

Mixed nuts

pop and juice

Roasted Ham with carrots and potatoes (for supper)

I need a new idea or two so please, share your favorites or your christmas 'treats list'
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Easy Bacon Quiche

1 lb. bacon cooked and crumbled
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper

Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions into baking dish.
The remaining ingredients blend up (or mix thoroughly) and pour over top bacon mixture.
Bake 30 minutes at 400 degrees or until knife inserted comes clean.

Pumpkin Apple Muffins with Streusel Topping

I have made 2 batches in 2 days because these muffins were so AWESOME!!! Probably great to make us loafs and give away (or eat em yourself)! I found them on a great website called www.allrecipes.com. You can go there and adjust the recipe to however many you want to make as well. Very cool! I made these in my Demarle mini muffin tray and they came out PERFECT...can't say enough about how much I love my Demarle stuff!!

The recipe is submitted by Carolyn Riley
Here it is:
Pumpkin-Apple Muffins with Streusel Topping

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine

DIRECTIONS
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Taco style mac and cheese

2 lbs ground beef
1 medium onion chopped
3 cups macaroni uncooked
1 cup salsa
4 oz velveeta cheese
2 or so cups frozen corn
water

in a big pan brown ground beef with onion.
add salsa, macaroni, and water. cook until macaroni is tender
add corn
when corn is heated through add velveeta and stir to keep cheese from burning.

Mini Chicken Pot Pies

Everyone loves these chicken pot pies and they are so cute.
I make these in my Demarle muffin tray (since it is super non stick and you don't use pam, flour, oil, etc.) They just pop right out! Super easy and looks like it took hours!
1 roll of ready made pie crust dough or puff pastry dough
2 Tbsp. butter
2 chicken breasts
1 carrot
3-4 red potatoes
1/2 of an onion
salt and pepper to taste
3-4 Tbsp. flour
1/2 cup chicken broth
1/2 - 3/4 cup milk (or half and half)
1/2 cup shredded cheese

Roll- out ready made pie crust dough or puff pastry dough (I prefer the puff pastry)
Cut the dough and line the muffin trays with the dough.
Place 2 tsp. olive oil in skillet and cook 2 chicken breasts that have been chopped into bite size pieces. Remove chicken from skillet and set aside.
Now saute 3-4 red potatoes (that have been chopped into bite size pieces) in approx 2Tbsp. of butter in the skillet.
After about 4-5 minutes add 1 chopped carrot and 1/2 of a chopped onion (celery too if you want). Cook until all veggies are tender. Add chicken back into skillet. Sprinkle 3-4 heaping Tbsp. of flour over food in skillet. Stir and let cook for 1 minute. Add 1/2 cup chicken broth and 1/2 to 3/4 cup milk (depending on how thick you want your filling to be). Add salt and pepper to taste.
Place 1 spoonful of filling into each dough filled muffin space. Close the dough around the top and press together to seal close. Sprinkle a little bit of shredded cheese on top of each pot pie. Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
Serve hot. I like to serve with rolld or biscuits.

Sweet and Sour Pork

1 lb. pork

1 small onion, chopped

1 green pepper, chopped

1 20 oz. can chunk pineapple

juice, drained from canned pineapple

¼ cup brown sugar

¼ cup vinegar

2 T. cornstarch

Cut pork into small pieces and brown in pan. Add onion and green pepper and stir fry a little longer. For sauce, drain juice from pineapple. Set the pineapple aside. Pour all the juice into a jar, add cornstarch (flour can be substituted), and shake vigorously to mix. Pour juice/cornstarch mixture into pan with other ingredients. Add brown sugar and vinegar. Stir ingredients constantly on low to medium heat until the sauce thickens. Cook until green pepper is desired tenderness. Add pineapple last. Serve with rice.



this is really yummy.

I made a couple of 'substitutions' for this recipe. I used about half white vinegar and half apple cider vinegar. then, instead of the pineapple chunks, I used the tidbits because the chunks were a bit too big. Also I only used about half the pineapple because for my taste there was a bit too much pineapple. then we just snack on the left over pineapple or serve it along side in case anyone wants more.
a new substitution I have made in the last couple of years... I only use one can of Pineapple tidbits and one small can of pineapple juice so I'm not opening up two cans of pineapple and having it be wasted.

Glazed Chicken with Apple Salad

This recipe was submitted by Cindy Jones.

Dressing and Apple Salad

2 Tbsp. Cider vinegar

2 Tbsp apple jelly

1/3 cup reduced-fat mayo

1 granny smith apple

1 red apple such as Jonathan, McIntosh or Gala

½ cup lightly packed watercress plus additional for serving – I can’t ever find watercress so I make this salad with romaine.

For dressing, mix together vinegar, jelly and mayo, set aside. For salad, slice apples in to julienne strips. Chop watercress/romaine. Combine apples and lettuce, Set aside.

Chicken and Glaze

4 boneless, skinless chicken breasts

1 Tbsp. olive oil

½ tsp salt

¼ tsp coarsely ground pepper

2 Tbsp. apple jelly

1 tsp prepared stone-ground mustard

1 Tbsp brown sugar

For Chicken, heat grill. Meanwhile, flatten chicken to an even thickness. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over, cook 406 minutes or until center of chicken is no longer pink.

While chicken is cooking, prepare glaze. Combine jelly, mustard, and brown sugar. Brush chicken with glaze during last minute of cooking.

To serve, arrange romaine/watercress on serving plate, if desired. Pour dressing over salad just before serving, toss gently to coat. Top salad with chicken.

Yield: 4 servings

BLT Mac & Cheese

This recipe was submitted by Cindy Jones.

5 cups water (very important to measure the water)

8 slices bacon

4 oz. sharp white cheddar cheese

1 oz parmesan cheese

4 oz. cream cheese

1 lb uncooked cellentani/cavatappi pasta (I actually use elbow)

1 tsp. salt

¼ coarsely ground black pepper

1 large leek (white & green portions only)

3 large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot.

2. Meanwhile, slice bacone crosswise into thin strips. Place into skillet, cook over med-high heat 8-10 minutes or until crisp. Remove bacon to paper-towel lined plate.

3. As bacon cooks, grate cheeses, if necessary. Add pasta, cream cheese, grated cheese, salt and pepper to boiling water. Cover and simmer 5 minutes, stirring occasionally.

4. As pasta cooks, slice leek in half lengthwise, then crosswise into ½ in slices. Place into bowl and swish with cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes; reserve ¼ cup for garnish. Remove pot from heat; stir in remaining tomatoes and half of bacon. Spoon pasta into serving bowl and garnish with remaining tomatoes and bacon. Serve immediately.

Yield: 6 servings

Popeye Pancakes

POPEYE PANCAKES

Mix together until smooth:
1 c. whole wheat flour
1 c. milk
6 eggs

Melt 6 Tbs. butter, pour into 8 x 8 cake pan

Pour flour mixture over melted butter. Do NOT mix.

Bake at 400 degrees for 25 minutes.

Serve warm with syrup.

**I usually make sausage or eggs as a side with this. However, I do think these pancakes are extremely filling.

**Also, I made 1 1/2 times the recipe for my family of 7. If no one else really wants it for breakfast and I do, then I make half a recipe and put it in a small cake or pie pan.

Hummus

The original recipe can be found here.

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Prep Time: 10 minutes

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. This also makes a great veggie dip.

Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Pumpkin Spice cookies (SUPER easy!)

Combine 1 box spice cake mix and 1 can pumpkin puree (NOT pumpkin pie filling).

Mix together with a hand mixer.

Add 1 cup chocolate chips (I like a combination of white and milk chocolate).
Place cookies on a greased cookie sheet and bake at 350 for 12 minutes.

Artichoke Spinach Dip

Rosanne's posting reminded me of one of my favorite recipes. It is similar, but different.

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened (low fat or fat free is OK)
¾ cup grated Parmesan cheese
¼ cup mayonnaise
1 teaspoon fresh lemon juice
¼ teaspoon ground red pepper
2-3 cloves minced garlic
1 can (14 ounces) artichoke hearts, drained and chopped

In a large bowl, combine all the ingredients; mix well. Spoon into a
microwave-safe 9-inch pie plate and heat in microwave oven at power level 8
(80%) for 3 minutes. Serve immediately. Great with an assortment of
crackers or breads. Bon Appetite!

Light and Easy Artichoke Dip

So I love this dip and I have used it to make appetizers in my tartlet tray using pillsbury pie crust dough as the base or just bake and then dip in with chips or bread.
1 can of quartered artichokes cut into smaller pieces
3/4 cup of light mayo
1/4 tsp. Worstcheshire sauce (not sure how it is spelled)
1 clove garlic minced
1 cup of grated parmesean cheese

Mix all ingredients. Put in baking dish and bake at 350 degrees for 30 minutes or until bubbly.

Italian Chicken

I think this is the easiest dinner ever. It is super yummy and full of flavor. Even our picky boys like it. =)
Simply marinate chicken breasts in Italian dressing (any kind will do- even low fat is great) for 1-2 nights (or in the freezer for a fast future meal) and bake at 350* for 30-45 minutes, or until chicken in completely cooked through.
I find it is easiest to marinate in a freezer zip-lock bag.
We eat with rice or mashed potatoes, and cooked vegetables or salad.

Chinese Chicken

For the Chinese chicken, I combine 1/4 cup low sodium soy sauce and 1/4 cup Kraft Asian Sesame Seed Dressing for every 4 chicken breasts.
I found it is easiest to put it all in a freezer zip-lock bag and toss it in the fridge overnight. If the chicken is frozen, you might want to do 2 nights.
You can also store it in the freezer for a fast meal at a later date.
When you're ready, just sprinkle with garlic and ginger and bake in the oven at 350* for 30-45 minutes, or until the chicken is cooked through.

This great served hot over rice with vegetables, or chopped up cold in a salad with mandarin oranges, chow mein noodles, and drizzled with sesame seed dressing.

Smothered Burritos

This recipe is really flexible. It is super easy to tailor it to your family's taste. Pick one filling and then follow the same instructions for everything else.

MEAT FILLING
1 lb. cooked hamburger or cooked chicken cut into bite-size pieces
1 can refried beans
1 cup frozen corn (I suppose you could used canned instead)
1 cup cooked rice (optional)
1 cup shredded cheese (we like sharp cheddar)

VEGETARIAN FILLING
2 cans refried beans -OR- 2 cans black beans -OR- 1 can of each
1 cup cooked rice
1 cup frozen corn
1 cup shredded cheese

EVERYTHING ELSE
10 tortillas (flour or wheat, not corn)
1 can enchilada sauce
1 can cream of chicken -OR- cream of mushroom soup
1/2 jar of salsa
1/2 cup shredded cheese
sour cream for topping (optional)

Preheat oven to 350*.

1. Mix all ingredients for the filling of your choice and set aside.
2. Pour about 1/3 of the enchilada sauce in the bottom of a 9x13 inch casserole dish and spread evenly.
3. Combine the remaining enchilada sauce, cream soup, and salsa and mix well. Set aside.
4. Spread about 1/2 cup of the filling down the center of each tortilla, roll into a tight burrito, and set side-by-side in the casserole dish. If you end up using all 10 tortillas, it will be a tight fit.
5. When all the burritos are in the dish, pour the sauce over the top and spread evenly. Sprinkle remaining cheese on top. Cover with foil and bake 45 minutes, or until the sauce is bubbly and cheese is melted.
6. Top with sour cream, if desired, and serve.
   

Clam Chowder

2 6 ½ ounce cans minced clams

2 cups potatoes, finely diced (frozen may be used)

1 cup celery, finely diced

1 cup onions, finely diced

water

¾ cup butter, melted

¾ cup flour

1 quart light cream

1 ½ t. salt

½ t. sugar

pepper to taste

½ to 1 T. Old Bay seasoning (optional)

Pour juice from clams over vegetables in large saucepan. Add water to barely cover. Cover and simmer 20 minutes, or until potatoes are tender. Meanwhile, melt butter. Stir in flour until smooth. Blend in cream, stirring constantly. Cook until smooth and thick. Add undrained vegetables and the clams. Heat without boiling. Season with sugar, salt and pepper and Old Bay if desired.

Lowfat variation:

Reduce butter to 2-3 T.

Use lowfat milk in place of light cream

I made this the other night fully expecting to hear all my kids groan and complain but to my shock and surprise they all loved it and throughout the last couple of days they have been telling me to make it again, so I will. :)

Homemade White/Wheat Bread

I have had requests many times over the years for this bread recipe. Just made it the other day and so I thought I would add it to the menu. My family could eat one loaf easy in one sitting.

Click here for the recipe and some photos.

Tropical Ice Cream

I made this recipe for our Enrichment "end of summer social" tonight.

Joseph Fielding Smith's Favorite Sherbet

2 1/2 cups water

1/2 teaspoon salt

1 1/2 tablespoons cornstarch

1 quarts water

1 pint whipping cream

1 quarts milk

Juice of 3 oranges

Juice of 1 lemon

1 8-ounce can crushed pineapple and juice

1 1/2 or 2 bananas, mashed

In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool.

Add whipping cream and milk.

Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6-quart ice cream freezer and freeze.

Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)

Not all my kids like this, but it really is yummy and not too terribly fruity. It will make 5 qt. worth of ice cream, so half the recipe if you aren't sure your family will enjoy it. It is, however, very refreshing.

Fried Rice

This is SO easy and a great way to get rid of leftover rice, chicken or pork, and vegetables. I don't measure anything, since I'm usually dealing with what I have in my fridge, so all measurements are approximate. Sorry. It is best to use a large frying pan or a wok, if you happen to have one. The more space to move things around, the better!

2 T. olive oil
2 cups cold cooked rice (I usually use brown but any kind is fine)
1-1/2 cups cooked chicken, chopped
1-1/2 cups cooked vegetables (I mostly use mixed veggies or peas and corn)
2 eggs, beaten
soy sauce (I use low sodium)

Heat the oil in the pan and add rice, stirring constantly. Add some soy sauce- maybe 1/4 cup??? Mix in chicken and vegetables and stir until everything is hot. Make a space in the center of the pan and dump the eggs in it. Scramble them up the best you can before mixing them with everything else. Stir everything together, cover, reduce the heat to medium and let sit for just a couple minutes to make sure the eggs are cooked thoroughly. ***Don't let it burn! Burned fried rice smells REALLY bad!*** If it gets too dry towards the end, add a few tablespoons of water.

Split Pea Soup

This is one way I can guarantee my family gets their daily dose of vegetables. We like to eat it with rolls or home-made bread bowls. It's also good with a thick slice of Italian bread. We love our carbs here! =)

5 cups water
2 cups dried split peas, rinsed
1-2 cups potatoes (I've used leftover but-up baked potatoes, frozen hash browns, and food storage dried potato dices, of which you would use 1/2 the suggested amount since they get bigger when they rehydrate. They all work well.)
1 cup carrots (I usually use frozen slices or 1/2 c. dehydrated)
salt or seasoning salt
pepper

Optional toppings:
grated cheese
cooked bacon, crumbled
cooked ham, chopped

Combine water and peas in a pot and bring to a boil. Reduce the heat and add potatoes and carrots. Cover and simmer, stirring occasionally, for 20 minutes or until all vegetables are cooked and tender. Salt and pepper to taste.

There are 2 options for the next step:
#1- Remove 1/2 of the soup, blend it in your blender, and then mix back in the pot with other 1/2.
#2- Use a hand blender to blend about 1/2 of the soup in the pot. You just want to do it enough to make it creamy, but still have some nice chunks.

Top as desired.

Gnocchi recipe

I found this recipe in the Family Fun magazine. They always have yummy ideas! You can search for recipes on their website and sign up for a weekly e-mail with fun food ideas for the family.

This classic Italian dish is a simple-to-make crowd-pleaser. A cross between pasta and dumplings, potato gnocchi are a scrumptious switch from your everyday spaghetti. You can bake these tender, fluffy pillows in our rich, cheesy sauce, or try one of our serving suggestions. Though making gnocchi from scratch may seem daunting, the most difficult thing about gnocchi is saying the word (it's pronounced NYOH-kee). Kids get to help by playing with -- er, shaping -- the dough.

RECIPE INGREDIENTS:
	For the gnocchi:
	1 pound (about 3 medium) gold-fleshed potatoes, such as Yukon Gold
	1 teaspoon salt
	1/4 teaspoon ground black pepper
	1 tablespoon finely grated Parmesan
	1 large egg, lightly beaten
	1/2 cup plus 1 to 2 tablespoons (or more) flour
	For the sauce:
	1/3 cup finely grated Parmesan
	1/2 cup heavy cream

1. Scrub the potatoes and place them in a large pot. Cover the potatoes with a couple of inches of water, add ½ teaspoon salt, then boil the potatoes gently until they're cooked through, about 30 to 35 minutes. (Check to see if they're done by poking them with a fork or a skewer.) Transfer the potatoes to a plate and let them cool, about 20 minutes.

2. Meanwhile, lightly butter a medium-size casserole and set it aside. Put a large, fresh pot of water on high heat, and heat the oven to 400 degrees.

3. Peel the potatoes and, working over a large bowl, put them through a potato ricer. If you don't have a ricer, force the potato flesh through a sieve with the back of a large spoon. (A regular masher won't give you the texture you need for light, fluffy gnocchi.)



4. Add the remaining ½ teaspoon salt, the pepper, the Parmesan, and the egg to the riced potatoes. Toss gently to mix. Add the 1/2 cup flour and stir well to make a moist dough. Stir in another tablespoon or two of flour, as necessary, to make the dough just firm enough to knead. Turn the dough out onto a floured counter and knead very gently for 1 minute with floured hands. Add a little extra flour to the counter, if necessary, so that the dough doesn't stick.

5. Divide the dough into four pieces. Working with one piece at a time, roll the dough into a rope about ¾ inch thick and 18 inches long. Using a knife or a dough scraper, cut the rope into 3/4-inch-long pieces.




6. Press the tines of a fork into one side of each piece, just deep enough to leave a mark. Transfer the pieces to a floured plate. Each rope makes about 20 gnocchi.





7. After you've cut and shaped the gnocchi, gently drop about half of them into the lightly boiling water. After 1 to 2 minutes the gnocchi should rise to the surface. Once they do, cook them at a low boil for another 1 1/2 minutes. Be careful: a vigorous boil may cause the gnocchi to fall apart. Remove the gnocchi with a small strainer, let them drip dry for several seconds, then place them into the buttered baking dish. Cook the remaining gnocchi and add them to the dish as well.


8. You can use cooked gnocchi in any number of ways (see "Serving Suggestions," below, for a few ideas). For a simple, creamy sauce, sprinkle the gnocchi with 1/3 cup Parmesan and drizzle the heavy cream over the top. Bake the dish on the center oven rack until the sauce is bubbly, about 10 to 12 minutes. Serve at once. Makes about 5 servings.


Nutritional Information Per serving (15 pieces), with cheese sauce: Calories 211, Protein 6 g (13% DV), Carbohydrate 24 g (8% DV), Total Fat 10 g (15% DV), Cholesterol 67 mg (22% DV), Saturated Fat 6 g (29% DV), Sodium 300 mg (12% DV), Fiber 2 g (6% DV), Sugars 1 g, Vitamin C (24% DV), Iodine (22% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

9. Serving Suggestions

Cook the gnocchi in chicken broth to make a simple dumpling soup. Garnish each serving with a pinch or two of minced scallions.

Saute cabbage or other greens. Just before the greens are done, add cooked gnocchi and a handful of diced, cooked kielbasa or other sausage to the pan. Saute them together until everything is hot and the greens are fully cooked.

Stir cooked gnocchi into leftover ratatouille or another saucy stew.

Gently mix cooked gnocchi with Alfredo sauce, marinara sauce, or pesto. Spoon the mixture into a pan, sprinkle with Parmesan, and bake it as directed in the main recipe.

Zucchini Casserole

Just in time for all the extra zucchini that seems to abound. This is one of our family favorites.

I've already posted it on a recipe blogsite that one of my cousins has going. Click here for the lowdown.

Mexican Skillet Casserole

This recipe comes from "Living Well a North Memorial Publication"
3 c rotini pasta
1 lb ground beef
1/2 c onion
1 can corn
1 can drained black beans
1 can diced green chilies
2 cans diced tomatoes
1 pkg taco seasoning
1 c mild salsa

Make the pasta. Brown beef with onion add rest of ingredients; simmer 10-15 minutes. We ate it with tortilla chips and cheese. It's good and makes a TON-be warned! We'll be having this for the next few dinners...=)

Dinner Menu List

This is the list I work from for my family- tried and true recipes for our set of picky eaters. All of these items are fast and easy; I don't like to spend a lot of time cooking with little monkeys crawling all over me. =)
Feel free to contact me if you need the recipe for any of these.


Spaghetti & bread sticks or French bread
Taco salad
Hamburger hot dish w/ tater tots
Chicken and pasta alfredo
Baked chicken & mashed potatoes
Chicken pot pie
Smothered burritos
Chinese chicken
Chinese chicken salad
Fried rice
Italian chicken & rice or potatoes
Baked sandwich
Pigs in a blanket
Curry
Pesto chicken
Chow mein
Turkey burgers
Tuna noodles w/ peas
Baked potatoes
Chili & cornbread
Almond chicken (I actually haven't tried this one but i have the recipe and it looks GOOD)
Gnocchi (I just found a recipe to make from scratch but haven't tried it yet)
Scalloped potatoes w/ mixed veggies
Baked BBQ chicken
Popcorn shrimp
Chicken nuggets (the all-natural ones from Costco are the BEST!) & carrot sticks
Sloppy joes
Split pea soup & rolls
Fajitas
Home-made pizza (our Friday night favorite)
French bread pizza

Chilcken Salad Sandwiches YUM

These were soosososo good and low in sodium...!

1 c cooked and cubed chicken
1/3 c celery, cucumbers, and apples (add whatever else sounds good!)
1-2 T chopped onion
3T Mayo ( I ended up using about 5 after adding lettuce, tomatoes and grapes to the mixture)
*You can use plain yogurt instead*
Dash of salt and pepper (I used Costco's organic no salt seasoning)

Mix it all up and put in the refrigerator. Put in rolls or over lettuce. It's a yummy and easy dinner!

Enjoy!

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