Thursday, May 26, 2016

Mom's Grand Shepard's Pie

Review: One of my favorite childhood dishes. It's such hard work, and so much food, but so worth it in the end! It's also delicious as lunch the next day.

1lb - Ground Beef
2 cans - Yellow Corn
2 cans - Campbell's Tomato Soup
1 bag - Potatoes

1. Peel, boil & mash potatoes.
2. Cook the ground beef.
3. Mix the beef & corn together.
4. Layer in baking dish: potatoes, soup, beef/corn
5. Cook in the oven at 350°F for 15-20 minutes or until bubbling on top.
5. Enjoy!

My wonderful mother!

Wednesday, May 25, 2016

Fiesta Chicken Salad

Review: Oh my goodness. My boyfriend is a very picky eater, but when I made this for him for lunch he texted me with how amazing I was. "Pfft, this guy is just sucking up, there's no way he likes it that much..." -The obvious thought any sane woman would have. Then I tried it. And oh my goodness! It was an orgasm in my mouth. You can eat it on a sandwich, alone, with chips or on a lettuce wrap. It's also paleo & dairy free!!

1 - Package Perdue Short Cuts Southwest Chicken, diced or shredded
1 - Avocado, mashed
1/2 - Red Bell Pepper, diced
1/4c - Fresh Cilantro
2 - Scallions, sliced thinly (or 2tbs finely diced red onion)
1/4tsp - Cumin
1/4tsp - Paprika
Pinch - Cayenne Pepper

1. Mix all ingredients together, refrigerate and enjoy whichever way you'd like!

Fiesta Chicken Salad (No Mayo/Dairy Free)

Margarita Chicken

Review: I love it. It's so delicious. It's definately at its finest when it's cooked on the grill, however I don't have a grill so I typically bake it. It's the perfect main course for a cook-out!!

2c - Non-Alcoholic Margarita Mix
3tbs - Lime Juice
1 - Clove Garlic, Crushed
3-4 - Chicken Breast
1tsp - Coarse Salt

1. Mix margarita mix, lime juice and garlic in a resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

2. Heat grill. Place chicken skin side up. Brush with marinade; sprinkle with ½ teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining ½ teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally until juice of chicken is no longer pink when centers of thickest pieces are cut.

Betty Crocker
Grilled Margarita Chicken