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.

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

Directions:
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!

Credits:
My wonderful mother!

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!!

Ingredients:
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

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

Credits:
www.BowlOfDelicious.com
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!!

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

Directions:

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.

Credits:
Betty Crocker
Grilled Margarita Chicken