SullivansMadHouse

I got this recipe from my friend Tisha and tried it last night it was soooooo yummy! She got it from Pampered Chef, but I changed a couple things.

Ingredients:

1 inch piece fresh ginger root, grated

3/4 cup creamy poppy seed salad dressing (I used a mango poppy seed dressing and added a bit more at the end)

2 garlic cloves, pressed ( I just minced it)

1 medium cucumber, scored, seeded and sliced ( I used an English cucumber)

1 small red bell pepper, sliced into thin strips ( there were no organic red bell peppers at the store so I used yellow)

1 package (12 oz.) broccoli slaw mix **located in the
refrigerated produce section ( again there was no organic version of this so I used bean sprouts)

1 package (6 oz.) fresh baby spinach leaves ( Iused arugula)

1 pound boneless skinless chicken breasts

1/4 cup snipped fresh basil leaves

1/2 cup peanuts, chopped

1 box cooked bow tie pasta ( I used orzo pasta)

All of the ingredents except chicken and pasta.

Directions:

For dressing, in  (2 qt.) Mixing Bowl, combine salad dressing
and garlic. Grate ginger root using micro-plane. Whisk until well
blended and set aside.

For salad, place spinach, slaw mix, pasta,
cucumber and bell pepper in Large Bowl: refrigerate
until ready to serve.

Salad mixture

For chicken mixture, heat  Skillet over
medium-high heat. Lightly spray skillet with nonstick cooking spray. ( I just coated with a little olive oil)
Add chicken to skillet in a single layer. Cook without stirring 2
minutes or until chicken begins to brown. Stir-fry 2-3 minutes or
until chicken is no longer pink; remove from heat. ( when cooking the chicken I added some soy sauce for flavor)

 Add basil, peanuts
and ¼ cup of the dressing; toss to coat. To serve toss salad with
remaining dressing; top with chicken mixture and serve immediately.

Yield: 8 serving.

Ta Da! I have issues with my camera and blurry pics hopefully I can get a REAL camera soon

Enjoy!

I came up with this one day when I was craving Chinese food but couldn't go get any. 
Its very good and can be changed up a bunch of ways.
What you'll need:
1 pound of thinly sliced, or cubed beef ( you could also use chicken)
1/2 package of spaghetti
1/2 bag of frozen stir fry veggies(you can use fresh too, 
I have been using frozen since it is winter and there is not much affordable 
fresh stuff around right now).
Soy, teriaki, peanut, or sweet and sour sauce
Cook pasta to aldente, while that is cooking brown your beef with a little sauce
(which ever kind you choose) to season. 
When the beef it done add veggies making sure you don't cook them too long, 
you still want them to be firm. Add more of your sauce at you go. 
Drain pasta and combine it with meat and veggies, 
you may want to add more sauce again at this point if things seem a bit dry. Its really easy, try it!
This is what mine looks like:

This really can be made in lots of different ways, just by changing up the veggies, sauce, or meat.

This recipe is a combination of my Moms potato and peas soup with a couple different ingredients that I like to add.

This is what you’ll need:

6 medium red skin potatoes

2 red bell peppers

about 2 cups of frozen peas

6 slices of bacon

2 tbs flour

2 tbs butter

4 cups milk

1 cup plain yogurt

Dice up potatoes into bite sized chunks.

 Boil until fork tender but not too mushy.

Dice bell peppers and bacon. Cook bacon until crispy then drain on a paper towel. Pour most of the grease from the bacon out of the pan and add bell peppers, cook until color brightens but not so long that they get mushy.

Make a rue out of a couple tbs of butter and flour, let it heat for a couple minutes to “cook” the flour, it gets rid of the raw taste.

Add milk slowly, whisking to get rid of lumps. SLOWLY bring to a light boil to thicken and add yogurt.

Once thickened add potatoes (cooked and drained), bell pepper, peas, and bacon reserving some for garnish. Heat just long enough for peas to cook.

Serve in pretty bowls and top with reserved bacon.

Such a pretty soup!

It has come to my mind that some of you bloggy readers out there might enjoy some of my tasty recipes. I am always on the search for new inexpensive and healthy meal ideas. This may be something that I’ll try to do weekly. Recently I have gotten a lot of interest in my version of  Tortilla Soup. This can be done in a crock pot or on the stove top.

Any left over chicken or meat of your choice ( I usually use whatever is left over from a whole chicken that I roasted the day prior). This can also be made without the meat.

1 15oz  can of green enchilada sauce

2 15oz cans of pinto beans (or you can use 1 can pinto and 1 can black beans)  un-drained

If you are using a crock pot add half a can (from enchilada sauce) of water. If your using the stove top there is no need for the extra water unless you want the soup to be thinned out more.

Crock pot: cook for 4 to 8 hours on low

Stove top: bring to a boil and serve when when thickened and heated to desired temp.

Serve in bowls and top with crumpled up tortilla chips, cheese and sour cream, you could also top with a spoonful of salsa.

*In the future I will try to post these recipes with pictures*