Three recipes
Here are some yummy things we've eaten recently
1. This one is adapted from the Kraft Foods magazine. I'm not very good at measuring so these will just be "add a little of this and a little of that."
Hearty Italian Chicken Chowder
1/4 cup zesty Italian dressing
2 chicken breasts
1 can stewed tomatoes, undrained (I like petite cut instead, not a huge fan of the huge stewed tomatoes)
1 can chicken broth
1 medium zucchini chopped
1 garlic clove
1/2 cup elbow macaroni, uncooked (we use the twirly noodles sometimes--very high-tech name, twirly noodles)
1 tsp. dried basil leaves
1/2 cup Mozz. cheese
1. Heat dressing in large sauce pan on med-high heat. Add chicken, cook 3 minutes, stirring once.
2. Add tomatoes, broth, zucchini, noodles, and basil. Bring to boil on high heat.
3. Reduce heat to med. and simmer 8 min. or until noodles are tender. Sprinkle with cheese.
*We sometimes add onion, a little oregano, and some salt. You can also put in tomato sauce and if you like it with more juice, (because the noodles will soak up the juice) put in more broth.
2. It's been cold here and we thought we'd eat some fun sandwhiches because sandwhiches seem to make it seem more like spring or summer. Here are two sandwhiches we've eaten lately. The first one is from the BYU 93rd ward cookbook so for those of you that were in that ward, you might have already eaten this. We really enjoyed it.
Avocado Ranch Turkey Sandwhich (Sharese Mohlman)
1 Avocado, pitted, peeled, and mashed
1/4 cup Ranch dressing
1 tsp. Lemon Juice
Butter or Margarine
sliced deli turkey
bacon, cooked
sliced tomato
sliced Colby-Monterey Jack cheese
2 slices Sourdough bread per sandwhich
Combine avocados and ranch dressing in a bowl and a tsp. of lemon juice. Spread butter on one side of each slice of bread. With butter side down top bread with grilled trukey, bacon, tomato, cheese, and dressing. Then top with a slice of bread, butter side up. Place sandwhich on a frying pan or grill. Turn once until cheese melts and bread is crisp.
Hot chicken sandwhiches
2 chicken breasts
3 sub buns
cheese (we like pepper jack or monterey jack)
dressing: ranch, parmesan, and mayo (I don't really measure this so do it to taste)
other toppings (onions, tomato, lettuce, pickle, etc.)
1. cut chicken in strips and then grill. When almost done, add Grill Mate's chicken rub
3. Top buns with chicken and cheese.
3. Bake until cheese melts @ 375 degrees
4. Put on dressing and any other toppings
1. This one is adapted from the Kraft Foods magazine. I'm not very good at measuring so these will just be "add a little of this and a little of that."
Hearty Italian Chicken Chowder
1/4 cup zesty Italian dressing
2 chicken breasts
1 can stewed tomatoes, undrained (I like petite cut instead, not a huge fan of the huge stewed tomatoes)
1 can chicken broth
1 medium zucchini chopped
1 garlic clove
1/2 cup elbow macaroni, uncooked (we use the twirly noodles sometimes--very high-tech name, twirly noodles)
1 tsp. dried basil leaves
1/2 cup Mozz. cheese
1. Heat dressing in large sauce pan on med-high heat. Add chicken, cook 3 minutes, stirring once.
2. Add tomatoes, broth, zucchini, noodles, and basil. Bring to boil on high heat.
3. Reduce heat to med. and simmer 8 min. or until noodles are tender. Sprinkle with cheese.
*We sometimes add onion, a little oregano, and some salt. You can also put in tomato sauce and if you like it with more juice, (because the noodles will soak up the juice) put in more broth.
2. It's been cold here and we thought we'd eat some fun sandwhiches because sandwhiches seem to make it seem more like spring or summer. Here are two sandwhiches we've eaten lately. The first one is from the BYU 93rd ward cookbook so for those of you that were in that ward, you might have already eaten this. We really enjoyed it.
Avocado Ranch Turkey Sandwhich (Sharese Mohlman)
1 Avocado, pitted, peeled, and mashed
1/4 cup Ranch dressing
1 tsp. Lemon Juice
Butter or Margarine
sliced deli turkey
bacon, cooked
sliced tomato
sliced Colby-Monterey Jack cheese
2 slices Sourdough bread per sandwhich
Combine avocados and ranch dressing in a bowl and a tsp. of lemon juice. Spread butter on one side of each slice of bread. With butter side down top bread with grilled trukey, bacon, tomato, cheese, and dressing. Then top with a slice of bread, butter side up. Place sandwhich on a frying pan or grill. Turn once until cheese melts and bread is crisp.
Hot chicken sandwhiches
2 chicken breasts
3 sub buns
cheese (we like pepper jack or monterey jack)
dressing: ranch, parmesan, and mayo (I don't really measure this so do it to taste)
other toppings (onions, tomato, lettuce, pickle, etc.)
1. cut chicken in strips and then grill. When almost done, add Grill Mate's chicken rub
3. Top buns with chicken and cheese.
3. Bake until cheese melts @ 375 degrees
4. Put on dressing and any other toppings
Comments
we have been eating avocados like nobody's business. they must be in season somewhere, 'cause they're really cheap right now. (well, cheap for produce, in utah, in winter).
Dad Clark