Wednesday, April 27, 2011

Chicken Spaghetti

1-1 1/2 cups cooked chicken, cubed
1 microwave steamer bag broccoli
1 package thin spaghetti
2 cans cream of mushroom soup
1 can Rotel tomatoes & green chilis
1/2 cup mexican blend shredded cheese
salt & pepper

Prepare spaghetti & broccoli per package directions.  While they cook,combine mushroom soup, Rotel & mexican cheese in a small sauce pan on low heat until heated through.

Combine all ingredients in a large bowl & add salt and pepper to taste.  Serve family style with french or garlic bread.

This recipe is a bit too spicy for the little ones!

Sunday, April 24, 2011

Spinach & Artichoke Dip (Hot or Cold)

*Photo note: I made this for Easter for just my husband & me, so I only filled the bowl with half of the dip created by this recipe.  The full recipe will fill the bread bowl appropriately.
Adapted from

  • 1 8oz package cream cheese
  • 1 cup sour cream
  • 1 (1 ounce) package ranch-style dip mix
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped
  • 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
  • 1 cup grated Parmesan cheese (optional)

  • Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

  • Before serving, Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.

To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with bread cubes.

Potato Salad

  • Adapted from

  • 8 potatoes
  • 8 eggs
  • 1 stalk celery, chopped
  • 1 cup sweet relish
  • 2 cloves garlic, minced
  • 1/4 cup prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes; drain and chop.

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

  • In a large bowl, gently mash the potatoes.  Then combine the eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve.

Tuesday, April 19, 2011

Taco Salad

1 lb. ground turkey or beef, browned & drained
1 packet taco seasoning mix
1/2 large head lettuce, cut into pieces
1 can light or dark red kidney beans, drained & rinsed
2 tomatoes, cut into pieces
1 can sliced black olives, drained
1 package shredded cheddar cheese
1/2 - 1 - (8oz) bottle Creamy French or Catalina Salad Dressing
1/2 of bag Fritos corn chips or tortilla chips

Brown turkey or beef until cooked through.  Add taco seasoning and finish cooking as directed.  Allow meat to cool.

In a large bowl combine lettuce, beans, tomatoes, olives, cheese & meat.  Add 1/2 bottle of dressing & toss.  Add more dressing until desired amount is achieved based on personal preference.  Top with chips & enjoy!

For a fun variation, serve in a tortilla shell.  Spray both sides of a large flour tortilla with non-stick spray and place in a bowl suitable for the oven.  Bake at 350 for 5-10 minutes.


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