Tex Mex Chicken Sandwiches

Tex-Mex Chicken Salad Sandwiches From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 2 c. cooked and shredded chicken (rotisserie works great) 1/4 c. mayonnaise (I use light) salt and pepper, to taste taco seasoning, to taste 1 roma tomato, diced 2 green onions, minced 1 roasted poblano pepper, peeled, seeded and chopped     or you can use 1 can of diced green chiles 3 Tbl. chopped cilantro, opt. 1/2 c. Monterey Jack cheese, shredded 3 ciabatta buns, toasted Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.

Marshmallow fluff

How to make marshmallow? Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue. A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.

Prep Time 10 min

Cook Time 20 min

Total Time 30 min

Ingredients

• 3 large egg whites
• 2/3 cup plus 2 tablespoons sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

Notes

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 Full recipe Please visit: cinnamonspiceandeverythingnice.com

http://www.bestyummyrecipes.com/marshmallow-recipe/

Easy strawberry cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12

Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It's full of fresh strawberries in the cake and the icing. This cake is 'easy' because it starts with a cake mix, but don't worry unless you tell noone will ever know!

Ingredients

• 1 pkg white cake mix
• 1 (3 oz) pkg strawberry jello
• 1 cup fresh strawberries, mashed or finely chopped
• 1 cup vegetable oil (I always use canola)
• 1/2 cup whole milk
• 4 large eggs
• Strawberry Cream Cheese Frosting
• 1 (8 oz) pkg cream cheese
• 1/2 cup butter, room temp
• 3 1/2 cup confectioners' sugar
• 3/4 cup fresh strawberries, mashed or chopped fine
• 
  

Instructions

• Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan. For 9x13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely.
• For Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer. 

http://www.callmepmc.com/2012/09/easy-strawberry-cake/

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Skinnytaste.com
Servings: 6 • Size: 1 generous cup • Old Points: 3 • Weight Watcher Points+: 5 pt 
Calories: 145.5 • Fat: 8 g • Carb: 15.5  g • Fiber: 2.5 g • Protein: 4.3 g • Sugar: 0 g
Sodium: 137 mg (without the salt) • Cholest: 7.4 mg  

Ingredients: 

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup red onion, diced
• 1/2 - 3/4 lemon, squeezed
• 1/4 cup (about 10) kalamata olives, pitted and sliced
• 2 tbsp extra virgin olive oil
• 2 cups cucumber, peeled and diced (from 1 English)
• 1 cup cherry tomatoes, quartered
• 1/3 cup crumbled feta
• salt and fresh pepper, to taste

Directions:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 1/4 cups. 

http://www.skinnytaste.com/2013/04/mediterranean-quinoa-salad.html

Quinoa

How To Cook Quinoa

What You Need

Ingredients

1 cup quinoa (any variety — white or golden, red, or black) 
Olive oil (optional) 
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)

Tools

Fine mesh strainer
2-quart saucepan with lid
Spoon

Instructions

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa's natural coating, calledsaponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

Additional Notes: 
• One cup of dried quinoa yields about 3 cups cooked. 
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

http://www.thekitchn.com/how-to-cook-quinoa-63344

Buttermilk pie

3 eggs beaten- beat till frothy
Add
1 1/2 cups sugar
1/2 cup butter melted
3 T all purpose flour
MIX till smooth
Add
1 cup of buttermilk or 2 T vinegar added to 1 cup milk and let set 1/2 hour
1 t vanilla
1 T lemon juice
1/8 T nutmeg
9 inch deep dish pie shell

Bake 325 for 40-60 minutes

Pie should not jiggle in the middle
Freezes well


http://allrecipes.com/recipe/buttermilk-pie/

Corn Chip Chicken Casserole

SERVES

4

COOK TIME

35 Min

READY IN

35 Min

Corn chips aren't just for snacking! Proof positive of that is how they add tasty crunch as the topper for our homestyle Corn Chip Chicken Casserole. This one goes together quick and tastes like you fussed all day!

What You'll Need:

• 2 cups diced cooked chicken
• 1 cup cooked white rice
• 1 (14-1/2-ounce) can diced tomatoes, drained
• 1 (10-3/4-ounce) can condensed cream of chicken soup
• 1 cup frozen corn
• 1 (4.5-ounce) can chopped green chilies, undrained
• 2 teaspoons taco seasoning mix
• 1 1/2 cup shredded Cheddar cheese, divided
• 1 cup corn chips, coarsely broken

What To Do:

1. Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
2. In a large bowl, combine all ingredients except corn chips and 1/2 cup cheese; mix well. Spoon into prepared baking dish. Sprinkle corn chips over top.
3. Bake 30 to 35 minutes. Sprinkle with remaining 1/2 cup cheese and bake 5 additional minutes, or until bubbly and cheese is melted.

Read more at http://www.mrfood.com/Casseroles/Corn-Chip-Chicken-Casserole#oqeQLGF1f5yAVfMW.99

Fresh fruit salad w dressing

6 fresh kiwis, peeled and chopped
4 fresh peaches, peeled, pitted, and chopped
2 ripe fresh mangoes, peeled, pitted, and sliced
1 fresh pineapple, peeled, cored, and chopped
1 quart fresh strawberries, hulled and quartered
Lime-Ginger Honey Dressing
Garnish: fresh mint

Lime-Ginger Honey Dressing:
Makes 3/4 cup
1/4 cup pineapple juice
1/4 cup fresh lime juice
1/4 cup honey
1 1/2 teaspoons ground ginger

Directions

1. In a large bowl, combine kiwis, peaches, mangoes, pineapple, and strawberries. Pour Lime-Ginger Honey Dressing over fruit, tossing gently to combine. Spoon into serving dishes, and garnish with mint, if desired. Serve immediately.

Note: Mango, pineapple, and kiwi can be cut the night before serving. Store, covered, in the refrigerator. Do not cut peaches and strawberries until right before serving. Leftover fruit is wonderful served on top of sliced of pound cake.

Lime-Ginger Honey Dressing:
1. In a medium bowl, whisk together pineapple juice, honey, lime juice, and ginger. Cover and refrigerate for at least 1 hour before serving.

http://www.pauladeen.com/recipes/recipe_view/fresh_fruit_salad_with_lime-ginger_honey_dressing

Jamie's turkey muffins

• 2 lbs ground turkey (or chicken)
• 3 egg whites
• 1 cup quick cooking oats
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 2 tsp dry yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice
• 1 tsp salt
• 2 tbsp garlic powder (2 cloves minced)
• 1 small onion (finely chopped)
• 2 celery stalks (finely chopped)

Directions

1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.

Makes 12 muffins.

http://www.bodybuilding.com/fun/video-jamie-eason-turkey-meatloaf-muffins.htm

Jamie's Turkey Meatloaf Muffins Recipe PDF (48k)

NUTRITION FACTS
Serving Size 1 muffin

Amount per serving

Calories 182

Total Fat8g

Total Carb4.6g

Protein22.2g