Veggie Pasta Alfredo

A couple of years ago, my boss (dear friend), Sara, and I began "sharing lunches".  We were both in the bad habit of letting busy mornings get the best of us and showing up without a lunch. This meant many "junk food" lunches or trips out for fast food.  We decided that whenever we had leftovers, we would bring what we had and share with each other. 

On days she forgets, I remember and when I forget, she remembers. Some days we both show up with something.  Her food always looks better to me and mine to her, so we swap and eat each others food.  Some days we both show up empty handed, so the occasional trip out to Wendy's remains part of the equation, but we are MUCH better than we use to be.  Which leads me to this recipe:

It's not common for me to make a main dish that doesn't include some type of meat, but this pasta is hearty enough to stand on it's own with just veggies.  It is so delicious! My kids request it at least once a month and it's one of mine and Sara's favorite leftover lunches.  

1 pkg. linguine noodles
1 head fresh broccoli, washed and cut in florets
2 medium size carrots, peeled and cut in slices
1 red bell pepper, diced
1 container button mushrooms, washed and sliced
1 small zucchini, cut in small slices
1 small yellow squash, cut in small slices
1 small onion, diced
2-3 cloves garlic, minced
1 cup chicken broth
1/2 c. heavy cream
1 cup grated Parmesan cheese *high quality Parmesan will turn out better
4 T. butter & olive oil (for sauteing the veggies)

Prepare and chop all the veggies.  Try to keep things uniform in size so everything cooks evenly.  Boil a big pot of water, add a handful of salt, and cook the linguine according to pkg. directions until it is al dente.  Drain and set aside.
In a large frying pan, place 1-2 T. butter and a bit of olive oil and saute the harder veggies - carrots, broccoli, red pepper, and onion.  Saute for 5-6 minutes, then pour on to a plate to rest.  Add another 2 T. butter to the pan, drizzle in a little more olive oil and saute the softer veggies - zucchini, squash, mushrooms - until they are lightly browned and tender. Pour them out on to the plate with the other veggies to rest.  
The bottom of the pan will be a little browned but that is GOOD!
Add some more butter/olive oil to the pan and saute the onion and garlic until softened.  Pour in the chicken broth and simmer and stir until the broth reduces by about half and the browned bits from the pan are incorporated in the sauce. After broth reduces and thickens, add in the half & half and continue cooking until it thickens a bit. Add the grated Parmesan and stir until bubbly. Salt and pepper to taste. Pour all veggies and the pasta in to the pot and stir until everything is coated.  Remove from heat.  Sprinkle more Parmesan on top to serve.

Chicken Club Pizza

When I first saw this recipe in a magazine it reminded me of something I once ordered at California Pizza Kitchen. It was so incredibly delicious and I loved the lightness of it. You can eat a couple of big pieces and not feel guilty. As usual, I used chopped rotisserie chicken. You will need:
1 can refrigerated pizza crust
1/4 cup reduced fat Mayo (I used the Mayo with Olive Oil)
1/2 c. ranch dressing, divided
1 1/2 c. shredded cheddar cheese
1 1/2 c. cooked, chopped chicken
8 slices bacon, cooked and crumbled
1 1/2 c. shredded lettuce
1 tomato, finely chopped

Begin by rolling out the pizza dough onto a cookie sheet or bar stone. Tap your fingers all over the top to give it ta little texture. I also brushed my crust with olive oil, Italian seasoning and a clove of pressed garlic. Bake in a 400 degree oven for 10 minutes. This is what it looked like after it was baked. Mix the mayo and half the ranch dressing and spread it over the top of the baked crust. Top with half the cheese, then the chicken, then the rest of the cheese, then the bacon. Bake an additional 5-8 minutes or until cheese is melted and crust is lightly browned. Before serving, top with shredded cheese, chopped tomatoes and drizzle with the remaining ranch dressing.

Quickest Chicken Salad

What’s the first thing that comes in to your mind when I say “chicken salad”? Is it WEDDING? When I was a little girl I loved to go to weddings and they would always serve a cream puff (I now call them profiteroles) stuffed with chicken salad, some type of slushy punch and a little mint. I loved it so much that it became the menu at my own wedding. Chicken salad has grown up since then and this recipe is a definite upgrade. I love adding sweet mix-ins such as grapes or Craisins. 2 cups breast meat from a rotisserie chicken, chopped*
2 stalks celery, chopped fine
3 green onions, chopped fine
1/2-1 cup mayonnaise
1 tsp. coarse grain mustard (I use Grey Poupon)
½ tsp. salt
1/8 tsp. pepper
Mix ins: Dried cranberries (Craisins), Chopped nuts (pecans or walnuts), zest from a lemon, red grapes, halved

Place chopped chicken in a bowl along with celery and green onions. Add the mayo, mustard, salt, and pepper. Stir until well combined – I always start out with ½ cup mayo, then add more if it seems a little dry. Just before serving, stir in any mix-ins that you like. Serve on rolls or croissants with a leaf of fresh green lettuce. Store covered in refrigerator up to 3 days.

*Instead of using rotisserie chicken meat, you could also cook 2-3 boneless, skinless chicken breasts and chop them up. For convenience, I buy the rotisserie chicken, remove and chop the breast meat for this recipe, then remove all of the dark meat from the legs and thighs and use it to make soup later in the week.

Hearty Meatball Stew

Our President's Day weekend has thus far been cold and snowy, putting us in the mood for something warm. Not wanting to run to the grocery store, I dug through the freezer and found a package of frozen meatballs. After hunting through the darkest regions of my cookbook collection I found a one pot recipe that looked pretty decent. It turned out hearty and delicious. My kids said, "Mom, this is some serious comfort food!" Spoken like true Food Network fans.

15-20 frozen meatballs (I used Italian style)

2 carrots

2 stalks celery

1 small onion

2 Tbs. tomato paste

4 cloves garlic, pressed

1 T. Italian Seasoning

1 (28 oz.) can crushed tomatoes

2 cups beef broth

1 1/2 c. water

salt & pepper to taste

crusty French or sourdough bread for dipping

Cook the meatballs according to the package directions. While meatballs are cooking, peel and dice the carrots, celery and onion in small pieces. In large skillet, saute the veggies in a little bit of olive oil and cook until they are soft and start to caramelize.

Add the tomato paste, cooking and stirring for a minute or two to add some depth of flavor to the sauce (don't worry if the bottom of the pan browns a bit - it will lift off once you add the beef broth and make the sauce even more yummy).

Stir in the garlic and the Italian seasoning and then add the tomatoes, beef broth and water. Salt and pepper to taste. Simmer the mixture on medium low for about 30 minutes. Finally, cut the meatballs in half and add them to the sauce. Simmer until everything is hot and bubbly.

***TIP: Serve with crusty bread for dipping (toasted garlic bread would be delicious!)

Crispy Chicken

Who needs to buy chicken strips at the grocery store deli when it's this easy to make your own. These go well with baked or mashed potatoes and a side salad.




10-12 boneless chicken tenders
2 cups crushed cornflakes
1 cup parmesan cheese (the powdered kind in the green can)
1 tsp. dried parsley, crushed
1/2 tsp. garlic salt
2 cups flour
2-3 eggs, whisked

Create a "dredging station" by getting out 3 bowls. In the first bowl place the flour. In the second bowl crack the eggs and whisk them up. In the third bowl add the cornflakes, parmesan, parsley and garlic salt (mix well). Take each piece of chicken and coat it in flour, then in the egg, then in the cornflake mixture. Place in bottom of a greased pan. Once all of the chicken has been coated, bake at 350 degrees for about 35-45 minutes.

Hawaiian Haystacks

I've been waiting to upload this recipe for quite some time, but didn't have a picture. This is my friend Kristie's recipe and the chicken gravy is DIVINE (much better than any other I've tried).
Please Note: Usually haystacks are topped with tons of assorted nuts, veggies, pineapple, and coconut, but my picky family likes them simple (with cheese and chow mein noodles).


For the gravy:
3-4 boneless skinless chicken breasts
2-3 tsp. chicken bullion crystals (or 1-2 bullion cubes, smashed)
1/2 onion, sliced
1 cube butter, sliced in 8 pieces
4-5 baby carrots (or 2 regular carrots, sliced)
1 stalk celery, sliced
salt & pepper
2 cans cream of chicken soup
1 cup sour cream
2 cups chicken broth (may not need to use it all)

In crockpot, place the chicken breasts, onion, carrots & celery. Sprinkle bullion over the top. Place slices of butter all over the top. Salt & pepper the top. Place lid on crockpot and cook for 3-4 hours on high.

After chicken is cooked and veggies are tender, remove all of the ingredients from the crockpot. Be sure to reserve the drippings as well (if vegetables still seem a little crunchy, remove the chicken and leave the vegetables to cook a little longer in the drippings). Shred the chicken and set aside. In a blender, place the cooked carrots, celery and onion. Pour some of the drippings in and then blend the mixture. If it's really thick, add more drippings (or chicken broth).

In the crockpot, add the cream of chicken soup & sour cream and begin to heat the mixture, stirring well. Add the shredded chicken and some of the blended veggie mixture. Use the drippings and the extra chicken broth to thin the sauce to the desired consistency. You can add as much or as little of the blended veggies as you'd like. This just gives it a delicious, homemade taste that's a notch above other chicken gravy recipes I've tried.

To Serve:
Serve gravy over a bed of rice and top with the following Haystack Toppings:
Chopped Tomatoes
Chopped Olives
Chow Mein Noodles
Chopped green onion
Chopped green pepper
Chopped cucumber
Chopped celery
Pineapple tidbits
Coconut
Chopped nuts (almonds, pecans, or macadamia)

Butternut Squash Soup

I usually don't make things like this for my picky family. But on this day, I made the soup because it sounded good to ME. I savored every bite and told my family, "If you don't like what we're having, make a peanut butter sandwich.

*

3-4 lb. butternut squash, peeled, seeded and cubed

2 yellow onions, sliced in big chunks

2 McIntosh apples, peeled, cored and sliced

3 T. olive oil

Salt & Pepper

4 cups chicken stock

1/2 tsp. curry powder

*

Preheat oven to 425 degrees. Place the squash, onions and apples on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until very tender.

Meanwhile, heat the chicken stock to a simmer. Using a food processor, puree the roasted veggies and apples until smooth (may have to do it in 2-3 batches depending on how big your food processor or blender is). Pour the pureed mixture in a sauce pan and begin adding the heated chicken stock to create the desired consistency for your soup (if you like it thick, add less, thinner, add more). Add the curry powder along with 1 tsp. salt and 1/2 tsp. pepper. Heat and serve.

*

Topping: can top with bacon, chopped green onion, toasted cashews and toasted coconut.

Shepherds Pie

My new years resolution is to do a better job of remembering birthdays. I also decided to give my friends and family the gift of delicious home baked food this year. For my dad's birthday in January I offered to make his favorite meal and he didn't hesitate to say, "I want Mom's Shepherds Pie". Not only did we enjoy this hearty casserole, we enjoyed each other's company that night. Happy Birthday Dad!

*

2 lb. ground beef

1 small onion, chopped

salt & pepper

mashed potatoes (4-5 cups)

2 cans green beans, drained

2 cans cream of mushroom soup

cheddar cheese

*

Coat bottom of frying pan with olive oil, heat and add onion. Simmer until onion is soft then add ground beef and brown well. Salt and pepper meat to taste. Drain the meat and add the mushroom soup, stir well. Remove from heat. In a casserole dish layer the drained green beans, the mashed potatoes (I use real mashed potatoes, but you can use instant), then the meat mixture on top. Cover with foil and bake at 350 degrees for about 40 minutes. Remove from oven, sprinkle cheddar cheese over the top and return to oven for about 5-10 more minutes. Allow to sit for about 10 minutes. Scoop and serve.

*

**If you have leftover roast and mashed potatoes from Sunday dinner this casserole is a cinch! Just add the mushroom soup to chopped cooked roast, then layer the ingredients as listed above and bake as directed.

Cheesy Chicken

This recipe came from a cookbook that we published one year at Park School when I was teaching 4th grade there. I love the recipes from that book as much as I love my friends who worked there. This one is my kids favorite - thanks Kari!
4-5 boneless skinless chicken breasts (or I use 10-15 chicken tenders when I make it)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese

Mix the soups, sour cream and cheese. Layer the chicken and sauce in a crockpot and mix it all up. Cook on high for 2-3 hour or low for 4-6 hours. This can also be done in a 13x9 pan, covered with foil and baked at 300 degrees for 2 hours. Serve chicken and sauce over rice, pasta or mashed potatoes.

Chicken Cordon Bleu Casserole

I didn't get a pic of this dish because Korry had the camera with him on a trip. But trust me, it was delicious and very easy to throw together. I had some good leftover ham, which made the dish even better.

4-6 chicken breasts
4-6 slices of good deli ham (I used black forest)
4-6 slices Swiss cheese
1 can cream of chicken soup
1/2-1 cup water
3 cups bread crumbs
1 square melted butter

Place chicken breasts in a baking pan. Salt and pepper. Place a slice of ham over the top of each chicken breast. Place a slice of cheese on top of that. Mix the soup with the water and pour over the top of the enter dish. Mix bread crumbs with butter, then spread that mixture all over the top. Bake, uncovered at 350 degrees for an hour and a half.

Crockpot Pork for Salads/Tacos + Sonia's Rice

We made big pots of this sweet pork up at girls camp and it was a hit! Some people call this the "Cafe Rio" recipe, but I don't because NOTHING beats Cafe Rio. If you want that, get in your car and drive there and order a salad. So worth it! But to feed your family on a busy work night, this recipe is GREAT because the pork simmers all day in the crockpot. I use this pork to make salads and also for pork tacos, which my kids love.



1 large pork roast or pork loin (I look for good quality, well marbled, etc.)
1 can coca cola
1/2 cup sugar
1 small can chipotle chili's in ADOBO sauce (only use the sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic

Remove the chili's from the can of adobo sauce. Pour adobo sauce into a blender along with the
coca-cola, garlic and spices. (rinse can of adobo sauce with coca-cola to get all the sauce out). Blend until well mixed. Place the pork roast in the crock pot and pour the sauce over it. Cook on low for 7-9 hours or until it pulls apart with a fork.

**The chipotle chili's are VERY hot. That is why you remove them and add only the adobo sauce in this recipe. If you like things spicy, you can add some of the chili's. I added one small chili last time I made this recipe and it turned out pretty spicy! I loved it, but the kids didn't.

Sonia's Spanish Rice

In a skillet, heat 2-3 T. vegetable oil. Add 2 cups long grain rice and cook until it starts to brown a little - keep stirring and shaking the pan to avoid burning. Once rice gets a little translucent and puffy, add 1 can diced tomatoes that have been pureed in the blender and one small onion, chopped fine. Stir and cook until onion gets translucent. Pour chicken broth over the rice mixture (about 2-3 cups) and stir well. Cover and cook until rice starts to absorb all of the liquid. This will take about 25-30 minutes. I check it and stir it periodically. If it needs more liquid, I add more chicken broth. Keep covered and continue cooking until liquid has been absorbed and rice is soft.

Tomatillo Ranch Dressing

1 envelope buttermilk ranch dressing
1 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro
2 tomatillos (casings removed and chopped into large pieces)
1-2 serano peppers with seeds removed

Blend all ingredients in a blender until smooth. Refrigerate and allow to thicken.

Easy Beef Noodle Bake

This dish reminded me of the casseroles my mom use to make for dinner. It was even better warmed up the next day for lunch.


1 lb. ground beef
1 small onion
1 can diced tomatoes with green chili's
1 can cream of mushroom soup
1 small package of your favorite pasta (cooked according to package directions)
Cheddar Cheese

Brown ground beef with onion in a skillet. Salt and pepper to taste. Drain grease. Add tomatoes and mushroom soup, stir well. Stir in cooked pasta. Pour into casserole dish and top with cheddar cheese. Bake at 350 for about 20-30 minutes or until cheese is melted and bubbly.

*GREAT IDEA: While you're at it, double the ground beef, onion and tomatoes. Use half the mixture to make the casserole that night. Put the rest in a ziplock freezer bag and save for another night. All you would need to do is cook the pasta and then add the mushroom soup to the meat mixture, stir it, top with cheese and bake. Easy!

Meatloaf Pillows

I LOVE meatloaf, but hate that it takes almost an hour to cook. When I ran across this recipe, I had to try it since the baking time is much shorter. Since the bread is baked around the meat, you only need a side salad and you've got a complete meal. Delish!



12 oz. tube refrigerated biscuits
1 1/2 lb. ground beef
1 c. catsup
1 c. catsup, divided
1/2 c. onion, chopped
1 egg, beaten
1/4 c. quick-cooking oats, uncooked
1 c. shredded cheddar cheese

Divide and press biscuit dough across the bottom and up the sides of 10 greased muffin cups, set aside. Combine ground beef, 1/2 c. catsup, onion, eggs and oats. Mix well and form into 10 meatballs; place one meatball in each biscuit lined muffin cup. Spread remaining catsup on the top of each meatball. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Hawaiian Chicken Tacos - Since I'm A Slacker

My friend Marci uploaded this recipe to her blog and I wanted to share it. These sound DELISH! I can't wait to try them and will post a pic. when I do...

MARCI'S POST......

I got this recipe from "Studio 5" back in December. They are really called Mele Kalikimaka Chicken Wraps... try saying it- it's fun! But, usually I feel like an idiot calling them that, especially in the summer. So I renamed them Hawaiian Chicken Tacos. You can call them whatever you want!

First you make a marinade and marinate the chicken overnight. For the marinade you need

1 3/4 c water

1 T cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c canned pineapple tidbits

1/4 c juice from can of pineapple tidbits

1/2 t garlic powder

1/4 t onion powder

2 t minced fresh ginger (I always feel SUPER cool buying fresh ginger... like I could be on Food Network or something!)

* Whisk cornstarch into the water in saucepan. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer 7 to 10 minutes or until sauce thickens. Cool before you use it for marinating.

* When sauce is cool, set aside 1 cup of sauce for later (don't forget this step!) Pour remaining sauce over chicken breasts. Cover chicken and marinate for at least 6 hours, or overnight if possible.

* When chicken has marinated, heat the grill and grill chicken on med-high heat until it is no longer pink. Remove. Slice chicken and set in serving dish. Microwave the leftover cup of sauce for 30 to 60 seconds- or until hot. Pour over chicken in dish.

For the wraps you need:

chicken

12 tortillas (PLEASE PLEASE PLEASE get the uncooked flour tortillas that you warm up in a skillet before eating them. They. are. so. good. Really- they "make" the chicken tacos! Look for them by the cheese in the grocery store.)

2 c shredded cheese (I don't like cheese on mine... but you might!)

4 c shredded lettuce

1 c pineapple tidbits (don't forget these... they are the best part!)

1 1/2 c diced tomatoes

1/2 c chopped green onion (I have never tried onions on them...)

* Heat the tortilla on both sides, put some chicken on it, then whatever toppings you want. Wrap it up and enjoy. Hope you like them... we LOVE them at our house! I just wish I had a picture of them... then you would want to try them for sure!

Chicken Fajita's

I've been trying to make fajitas as good as Chili's or Los Hermanos. The secret is to caramelize the peppers and onion first, then add the meat and brown. Next time I think I will grill the chicken and then add it to the caramelized veggies after it has been grilled.

1 red pepper (chopped in strips)
1 green pepper (chopped in strips)
1 small onion (chopped in strips)
fresh cilantro
olive oil + butter
salt, pepper, cumin, cayenne (if desired)
boneless, skinless chicken breast (desired amount)

In a small frying pan, melt equal parts butter and olive oil over medium heat. Add the peppers and onions. Cook this mixture until everything starts to brown and soften - you will need to toss it often. Salt and pepper to taste. Add the chicken (I cut it into strips) and cook until browned and firm. Sprinkle on desired amount of cumin and a little bit of cayenne and cook a little longer. Just before serving, sprinkle with fresh cilantro leaves. Serve on flour tortillas with sour cream, guacamole and salsa.

BBQ Pork Spare Ribs & Homemade Baked Beans

These pork spareribs are so tender they melt in your mouth. This is one of Korry's favorite meat recipes. The sauce is easy to prepare and the dish can simmer for several hours in the crockpot or cook a couple of hours in the oven. Boneless pork spareribs are often on sale at the grocery store so this makes an affordable meal.

For the Boneless BBQ Ribs:

1 pkg. country style boneless pork ribs (you can also use 4 boneless, skinless chicken breast)
1/2 c. catsup
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/2 c. water
6 T. butter
2 t. salt
1/2 c. brown sugar, packed
2 t. dry mustard
2 t. paprika
1 t. chili powder

Place ribs (or chicken, or both) in the bottom of a 13x9 baking pan; set aside. Mix remaining ingredients together; spread over meat. Bake at 300 degrees for 2-3 hours.

For the Baked Beans:

1 large can pork & beans
1 (15 oz.) can chili beans
1 (15 oz.) can kidney beans
1 lb. bacon
1 medium sized onion
1 large green pepper (optional)
2 tsp. Worcestershire sauce
1 c. ketchup
1 c. brown sugar

Cut bacon into pieces and fry in the bottom of a dutch oven or oven proof pan. Add the onions and peppers and saute slightly. Add all the other ingredients and stir well. Cover the dutch oven and place in a 300 degree oven. Bake for 2-3 hours, stirring occasionally. When I'm in a hurry, I just let this simmer on the stove top for about 30-45 minutes OR I put it in the crockpot on low all day.

Tomato Chicken Fettucine Alfredo

This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!

1/4 c. butter
1/4 c. olive oil
2-3 boneless, skinless chicken breasts, cut into small pieces
1/2 cup finely chopped onion
1/2 tsp. minced garlic
1 cup whipping cream
1 dry envelope packet alfredo sauce mix
15 oz. can Italian tomatoes (puree in blender)
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
2 T. dried basil
1 pound hot cooked pasta (I use fettuccine)
1/2 cup grated Parmesan cheese

Heat water to cook pasta when you start to make the sauce. In a large, heavy skillet, heat olive oil and butter. Add chicken, onion and garlic. Saute until chicken is lightly browned. Stir in Alfredo sauce mix, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer 3-5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Cook pasta according to package directions, drain. Toss the cooked pasta with the sauce in a large bowl.

Grilled Chicken Salad Wraps

These are fast, easy and full of flavor!

1/3 cup light mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 stalks celery, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray

Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.

Mini Burgers & Fries

Our kids love these mini burgers. For some reason, eating something tiny just seems more fun and yummy. I buy the rolls at Shirley's Bakery.

ground beef
salt & pepper
Lawry's Seasoning Salt
cheddar or jack cheese, sliced
condiments
dinner rolls
russet potatoes
canola oil (for frying)

Form hamburger into small patties. Season with salt, pepper and seasoning salt. Grill on the BBQ. Place a cheese slice on patties and allow to melt while still on the grill. Serve with your favorite condiments. We like to caramelize an onion by slicing it up and frying the slices in 2 T butter and 1 T olive oil until softened and golden brown.

For Fries:
Cut potatoes into strips and soak in cold ice water for about 15 minutes. Remove from the cold water and dry on paper towels. Heat grease to about 350 - 375 degrees in either a pot or a deep fryer. Fry potatoes until golden brown.

For Fry Sauce:
Pink Sauce: Mix equal parts ketchup and mayo
White Sauce: Mix equal parts buttermilk and mayo

Chicken Cashew Pasta Salad

I had some leftover rotisserie chicken, so I threw this salad together Sunday night. The kids have been enjoying it in their lunch along with some sliced oranges this week.

1/2 pkg. bowtie pasta (farfalle)
1/2 pkg. curly pasta (fusilli)
2 cups cooked, chopped chicken
1 cup chopped celery
1 cup red grapes
1 cup pineapple tidbits (optional)
1 small can mandarine oranges (optional)
1/4 c. chopped green onion
1 cup cashews (optional)
1 cup light mayonnaise (I like Best Foods light)
1 cup sweet salad dressing (I use either Coleslaw Dressing or Briannas Poppy Seed)
salt & pepper to taste

Cook pasta according to pkg. directions, then cool. In a large bowl, mix the cooled pasta, chicken, celery, grapes, pineapple, mandarin oranges and green onion. In a small bowl, mix the mayo, dressing, salt and pepper. Stir everything together until well coated. Refrigerate. Just before serving, stir in cashews.

If there are any ingredients you don't like, just leave them out.