Heather's Recipes

I saw this on http://internecipes.blogspot.com/ and decided to make it up tonight. I used the chicken, corn and black beans from yesterdays leftovers. BBQ'd Chicken (chopped chicken, added the sauce, and heated in oven), rinsed the corn and black beans and added it to the rest of the ingredients. Easy & Delicious! Ingredients: 2 boneless, skinless chicken breasts 1 cup barbecue sauce Marinate chicken in BBQ sauce then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate. 1/2 head iceberg lettuce, chopped 1/2 head romaine lettuce, chopped 3 to 4 roma tomatoes, chopped 1/2 cup cilantro, chopped 1 (15-ounce) can black beans, rinsed and drained 1 cup frozen sweet corn, thawed 1/2 pound Monterey Jack cheese, grated 1 avocado Combine chicken in a large salad bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips. Instead of chips, I used yellow corn tortillas that I cut up and fried to make strips.

I decided to make this for dinner tonight. We will see how it turns out... 1/4 cup bottled Italian Salad Dressing Approximately 6 chicken breasts (I prefer Boneless and Skinless) 1 egg 2 T water 1/2 cup grated parmesan cheese 1/3 cup finely snipped parsley 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 1/3 cup fine bread crumbs Pour salad dressing into 13" x 9"x 2" baking dish; add chicken, turning to coat on all sides. Cover and refrigerate 4 hours, ocasionally tilting dish and spooning dressing over chicken. Drain, reserving dressing. Combine egg and water. In plastic bag, combine cheese, breadcrumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture, then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish; spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or till chicken is tender. **This was delicious, I would totally do it again. Everybody loved it and had second...

Ingredients: 1 pound bow tie pasta 3/4 cup Pesto (see below) 1/2 pint cherry tomatoes 1 cup crumbled feta cheese kosher salt and freshly ground black pepper Olive oil as needed Pesto 5 big handfuls basil leaves (about 2 hefty bunches) 1/2 cup pine nuts or 3/4 cup walnuts 1/2 cup fresh grated Parmesan or pecorino cheese Juice of 1 lemon 2 cloves garlic, peeled kosher salt About 20 grinds freshly ground black pepper 1/4 cup extra-virgin olive oil Yield:About 1 1/2 cups Directions: 1. Bring a large pot of salted water to boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. 2. Dump the pasta into a large serving bowl. Stir in the Pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Season with salt and black pepper to taste. You can make the salad up to about 1 hour before you serve it....