Lime & Pepper Chicken

2 1/2 lbs chicken breasts
1/2 tsp lime zest
1/4 C lime juice
1 Tbs oil
2 garlic cloves, minced
1 tsp thyme or basil
1 tsp pepper
1/4 tsp salt

*Marinate before and/or while cooking in oven or on grill.

We had this for our "Memorial Day" bbq and it was DELICIOUS chicken. One of my favorites, and then the next day we sliced up the extra breasts and fried them up with some onion and bell peppers for fajitas. It was so good. I love the taste of this marinade.

Fruit Pizza

Crust: Sugar Cookie Dough
3/4 Cup butter flavor Crisco
1 Cup sugar
2 Eggs
1/2 tsp. vanilla
2 1/2 Cups Flour
1 tsp. baking powder
1/4 tsp. salt
Press into pizza pan, Bake @ 400 until just barely golden. Cool completely
Beat together, 1 8oz. pkg soft cream cheese, 1/2 cup sugar, 1 tablespoon lemon juice
Spread this on top of cooled crust
Arrange fruit on top...all your favorites....
Strawberries, grapes, bananas, mandarin oranges & kiwi

Crockpot Chicken Alfredo

3-4 chicken breasts
2 cans cream of chicken soup
16 oz. sour cream
1-2 pakg. dry Italian dressing mix

Mix all ingredients in crockpot. Cook on low for 4-5 hours. Then shred or cut the chicken into bite-size pieces and serve over rice or pasta.

Chicken Enchiladas

1-2 cups cooked chicken 2 cans cream of chicken soup
1 med. onion chopped finely 1 cup half & half
1 lb. grated cheese 1 cup chicken broth
1 can chopped green chiles (small can)

Mix chicken, onion, cheese and chiles together and roll up into flour or corn tortillas. Place in a greased pan. In separate bowl mix cream of chicken soup, half and half, and chicken broth. Pour over tortillas. Cover with foil and back at 300 for 1 hour.

Brookes Easy Chicken Quesadillas

cooked chicken thousand island dressing
1 can green chiles ranch dressing
flour tortillas-taco size cheese

Cook chicken, place flour tortilla in frying pan, add chicken, green chiles, ranch dressing, thousand island dressing, cheese. Fry till light brown.

CHINESE DINNER

Orange Chicken

Chicken Tenders
1 C corn starch
1 tsp garlic salt
2 eggs, beaten
2 Tbs soy sauce
1 1/2 C sugar
1/2 C chicken broth
1/2 C ketchup
1 C apple cider vinegar

Combine cornstarch and salt. Dip chicken in cornstarch mixture then eggs; let dry. Brown both sides in pan with oil. Mix soy sauce, sugar, chicken broth, ketchup, and vinegar for sauce. Heat until sugar is dissolved and hot. Lay chicken in baking dish, pour sauce over chicken. Dump any remaining cornstarch mixture over chicken. Bake covered, at 350 for 45 minutes to an hour.

Ham Fried Rice

3 beaten eggs
1 1/2 C diced cooked Ham, cubed (I just get a thick slice from the deli...for cubing)
2 C bean sprouts
3 green onions, finely cut
1 Tbs cooking oil
3 C cooked rice (1 1/2 C uncooked)
Soy Sauce
Dash of Salt & Pepper

-Pour eggs into a well greased skillet, fry until set. Cool; chop into squares.
-Cook ham, bean sprouts, & green onions in hot oil in skillet. Cook for 5-10 minutes. Remove from heat, add remaining ingredients and mix well.

(I always add peas too:)

I love making this duo for dinner and serving it with the Potstickers from Costco! YUMO!!!! Please comment if you have any questions.

Vegetable Skewers

Milli asked me (Lauren Woffinden) to join in the fun here and then also requested this particular recipe. Super easy and soooo delicious. And marginally healthy!

1 Zucchini
1 Yellow Squash
1 Red Onion (or your fav onion)
6 mushrooms (they skewer best if the stem is removed)
1 Yellow, Red or Green Pepper (or all three)
Skewers (soaked in water if made of wood)
Your favorite Italian salad dressing
Grated Parmesan cheese (the kind you would put on pasta)

Cube, dice, and slice all veggies. Coat in Italian salad dressing. Coat in Parmesan. Skewer. BBQ for 15-20 minutes depending on desired doneness.

note: I put the dressing and the cheese in separate tupperwares and shake the veggies in batches to coat with the least mess.

Next time I post I will include pics. I just don't have one of this recipe.

Easy Crockpot Enchiladas

Ingredients:
2 Cans Cream of Chicken Soup
1 Carton Sour Cream
1 Package Shredded Cheese
1 Can Green Chillies
1 Can Sliced Black Olives
3-4 Cooked and Shredded Chicken Breasts
1 Package Flour Tortillas
1 Can Refried Beans

Spray crockpot with non-stick cooking spray. Mix soup, sour cream, and green chillies to create sauce. Put a small amount of sauce on the bottom of the crockpot. Spread some of the refried beans on a tortilla and place over the sauce in the bottom of the crockpot. Layer with some of each: olives, chicken, cheese and sauce. Repeat layering ending with a tortilla, and remaining sauce and cheese. Cook on low for 3 hours.

Strawberry Pie

1 1/4 c. sugar

3 oz jello

4 T cornstarch

2 baskets of cut up strawberrys (plastic containers)

9" baked pie shell

In a sauce pan, mix together sugar, jello and cornstarch & 2 c. boiling water. Boil for 5 minutes. Cool mixture completely. Pour the cut up strawberries into pie shell. Pour cooled mixture on top of the strawberries.

Cool in fridge for at least two hours.

This is my sister, Jaime's, recipe. It is the most unbelievable strawberry pie that I have ever had. I was skeptical because I don't care for strawberry pies. I was proven wrong! YUM!

Beefy Baked Beans

1 lb hamburger
1/2 c. onion, diced
2 cans pork & beans
1 can tomato soup
1 tsp mustard
1/4 c. brown sugar

Prehead oven to 350 degrees. Brown hamburger along with onions in a frying pan. Drain excess grease. Combine with remaining ingredients. Pour into lightly greased casserole or baking dish. Bake for 1 hour.

This won't last too long at a potluck! It is an easy recipe. Tastes awesome!

Prep time; 15 minutes Bake; 1 hr

Easy Guacamole

2 T. canned chopped green chiles (also able to substitute w/2 jalapeno chiles)

2 large ripe avocados, mashed

2 medium tomatoes, finely chopped (1 1/2 c.)

1 medium onion, finely chopped

1 clove garlic, finely chopped

2 T finely chopped cilantro (or you can use dried)

2 T lime or lemon juice

1/2 tsp salt

dash of pepper

Mix all ingredients, cover and refrigerate 1 hour to blend flavors.

Serve with tortilla chips or on top of mexician food!!

BIG PARTY PLEASER!

Prep time: 10 minutes; Chill: 1 hr

Makes about 2 3/4 cups dip