Servings 6-8

INGREDIENTS:

15 ounces uncooked Asian soba noodles

2 teaspoons dark sesame oil

1/4 cup vegetable oil, more if needed

1/4 cup rice vinegar ( do not use rice wine vinegar)

1/2 cup reduced sodium soy sauce ( more if needed)

2 teaspoons lime juice

2 tablespoons brown sugar

2 garlic cloves, minced (can use a little more)

1/2 teaspoon hot Asian Chili sauce (or can use cayenne pepper)

1 small carrot, peeled and finely grated (squeeze out the extra moisture with hands)

4 to 6 green onions, chopped

1/4 cup sesame seeds

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water then drain well again.

Cut the noodles into about 3 to 4-inches then place into a large bowl.

Mix in grated carrots and green onions; set aside.

In a bowl whisk the sesame oil with vegetable oil, rice vinegar, soy sauce, lime juice, brown sugar, garlic, and chili sauce or cayenne pepper (make certain that the brown sugar is completely dissolved) pour over the noodles and vegetables, add in sesame seeds then toss well to coat.

Season with black pepper.

Cover and refrigerate for a minimum of 2 or more hours.

*Note* if you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and/or some canola or vegetable oil.

This may be fully prepared ahead and refrigerated until ready to bake

Servings 4-6

INGREDIENTS:

6 slices bacon, diced

1/2 small green bell pepper, seeded and chopped (about 1/3 cup)

1 small onion, chopped

4 garlic cloves, finely chopped

2 (15 ounce) cans pork and beans

1/3 cup barbecue sauce (preferable hickory flavored)

1/3 cup packed brown sugar

2 tablespoons prepared yellow mustard

1 teaspoon garlic powder (yes more garlic!)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon liquid smoke seasoning

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease a 1-quart baking dish (I have also used an 11 x 7-inch baking dish).

In a skillet cook bacon until crisp; drain and reserve drippings in the pan.

In the same skillet saute green pepper and onion in drippings until crisp-tender (do not saute until very soft) .

Add in garlic; cook 1 to 2 minutes.

Drain one can of baked beans.

In a bowl combine both cans beans, barbecue sauce, brown sugar, mustard, garlic powder, salt, pepper, liquid smoke and the sauteed green pepper/ onion mixture.

Transfer to baking dish.

Bake uncovered for 45-50 minutes or until thickened.

Sprinkle with cooked diced bacon.

Taken from my “Favorites” folder!

The amounts listed are only a guideline since I don’t even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly, you could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture and Greek yogurt is best to use since it is thicker and holds up better, remember  if you are making this in advance then add in the diced apple just before serving, if you are a curry lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture it really does boost the flavor

For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad

Servings 6-8

INGREDIENTS:

4 -5 cups cooked chicken ( shredded or finely chopped, preferably chicken breast)

1 stalk celery, finely diced

1/4 cup finely chopped red onions

2/3 cup dark raisins

1/2 cup red seedless grapes ( sliced into quarters or halves)

1 small apple ( cored and finely chopped)

1/3 cup toasted chopped almonds ( coarsley chopped)

1/2 cup mayonnaise(do not use salad dressing)

1/2 cup plain yogurt ( or use sour cream, Greek yogurt is the best to use)

2 -3 teaspoons honey ( or to taste)

fresh ground black pepper, to taste

1/2-1 teaspoon curry powder (optional)

INSTRUCTIONS:——————————————-

In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.

In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

** Note** if making in advance add in apple just before serving.

Use only grilled chicken for this

Servings 4

INGREDIENTS:

oil, as needed

2 poblano chile peppers, chopped

1 large red bell pepper, seeded and chopped

1 large red onion, chopped

6 large garlic cloves, minced

2 tablespoons tomato paste

2 (14-1/2 ounce) cans Del Monte Zesty Chili Style diced tomatoes

1 (16 ounce) can navy beans

1  (15 ounce) can black beans, rinsed and drained

1  (12 ounce) can beer

1  (1.25 ounce) envelope white chicken chili seasoning mix (such as McCormick White Chicken Chili Seasoning mix

seasoned salt and fresh ground black pepper, to taste

4 cups chopped grilled chicken, cubed (can use more)

Servings 6

INGREDIENTS:

5 cups chopped cooked chicken

1 celery rib, diced

1 cup sweetened dried cranberries

3/4 cup chopped pecans, toasted

1-1/2 cups mayonnaise (do not use salad dressing)

1 tablespoons fresh orange juice

1 tablespoon grated orange zest

1/3 cup honey (or omit the orange juice and use orange-blossom honey)

salt and fresh ground pepper, to taste

baby romaine leaves or fresh baby spinach

INSTRUCTIONS:—————————————–

Place the lettuce or spinach leaves onto a large plate.

Yes 1 cup of butter, if your watching your fat intake then pass this by!

Servings 8-10

INGREDIENTS:

4 large eggs

1 (15-1/4 ounce) can whole kernel corn, drained

1 (14-3/4 ounce) can cream-style corn

1 teaspoon garlic powder

1-1/2 cups yellow cornmeal

1-1/4 cups buttermilk

1 cup butter, melted

2 (4 ounce) cans chopped green chilies

1 small onion, chopped

1 teaspoon baking soda

3 cups shredded cheddar cheese, divided

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Beat eggs in a large bowl.

Add the next 9 ingredients and mix well.

Stir in 2 cups cheese.

Pour into baking dish.

Bake uncovered for50 minutes to 1 hour.

Top with remaining cheese and allow the cheese to melt.

Let stand for 15 minutes before serving.

For a main meal add in 2 cups chopped cooked chicken or turkey

Servings 6

INGREDIENTS:

1 medium broccoli head, cut into florets, lightly steamed  then coarsely chopped (or two 10 ounce packages frozen broccoli, thawed

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

3/4 cup mayonnaise ( can use 1/2 cup each mayonnaise and sour cream, do not use salad dressing)

1/4 cup sour cream

1 large egg, beaten

1 teaspoon garlic powder

1 teaspoon seasoning salt

1 teaspoon ground black pepper ( or to taste)

1 small onion, chopped

2 cups shredded cheddar cheese

3/4  cup  freshly grated Parmesan cheese

INSTRUCTIONS:——————————————

Pat dry all the broccoli using paper towels to remove as much extra moisture as possible.

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9 x 9 or an 11 x 7-inch baking dish.

In a medium bowl combine undiluted soup with mayonnaise, sour cream, egg, garlic powder, seasoned salt and black pepper; whisk until well combined.

Mix in the onion,  grated cheese and broccoli.

Spread into baking dish.

Sprinkle the parmesan cheese on top.

Bake uncovered for about 45 minutes or until hot and bubbly.

You will also find this recipe on www.recipezazz.com