Pulled Pork Burrito's

From:  Andrea (cafe rio)...
3 lbs. pork roast
1 t. ginger
1 cup dark brown sugar
1 cup Worcestershire sauce (I only ever do 1/2 cup)
1 t. dried oregano
1 t. salt
1 t. chili powder
1 t. garlic powder
2 T dried minced onions
Cook on low setting in your crock pot for 8 hours, 1 hour before serving pull out meat and shred, drain liquid, return meat to crock pot and add 1 large can of enchilada sauce and 1 cup of dark brown sugar.  Cook remaining hour.

Serve with lime rice, black beans and tomatio sauce!

Chicken Ranch Tacos

From: Pinterest...
3 chicken breasts cut up
1 pkg. of taco seasonings
1/2 cup ranch salad dressing
taco shells (soft are the best)
lettuce
cheese
salsa
olives cut up
sour creme
avocado's
Cook chicken in vegetable oil with the taco seasoning  Once it is cooked through add the ranch dressing, toss to coat and warm.  Serve with toppings.  The is so fast and so so good!

Satay Chicken

From: Pinterest/Real Simple...

• 1  cup  rice
• 2  tablespoons  peanut butter
• 2  tablespoons  soy sauce
• juice of 2 limes
• 1/3  cup  chicken broth
• 3  tablespoons  light brown sugar
• 1/2  cup  coconut milk
• 4  boneless, skinless chicken breasts (6 ounces each)
• 2  tablespoons  vegetable oil
• 1  long red chili, thinly sliced
• 1  1-inch piece fresh ginger
• 1  clove garlic, crushed
• 2  cups  snow peas
• 2  cups  broccoli florets
• 1/2  cup  fresh cilantro leaves

Directions

1. Cook the rice according to the package directions.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside.
3. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken, chili, ginger, and garlic to the skillet. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
5. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
6. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Serve over rice, sprinkled with cilantro.

This is so delish, I LOVE it!!!!

Zucchini Sausage Pasta

From: Taste of Homes...

• 1 pound Italian turkey sausage links, casings removed
• 2 medium zucchini, sliced
• 1 can (15 ounces) tomato sauce
• 1 cup picante sauce
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 2 cups cooked small shell pasta
• 1/4 cup grated Parmesan cheese
• 3/4 cup shredded part-skim mozzarella cheese
• • In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes.
  • Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 7 servings.

Party Sandwiches

From: Jill...
1 pkg. cream cheese
1 cup sharp cheddar cheese
3/4 cup green onions sliced
1/4 cup mayonnaise
1 T Worcestershire sauce
1/2-3/4 cup of ham and roast beef
pre-sliced long dill pickles
1 loaf of Italian or french bread


Mix the first 5 ingredients together, cut the french bread lengthwise and then remove the inners of the french bread to create a canoe.  Spread 1/2 of the cheese mixture on the top and 1/2 on the bottom, then place the pickles down on the bottom, add meat and place the top of the french bread to create your sandwich.  Wrap tightly with saran wrap.  Store in the fridge for at least 1-2 hours before serving.  I like to slice mine to make finger sandwiches and then stick party toothpicks in them.

Garden Pitta Pizza

From: ?...
3 whole wheat pita bread
1 T olive oil or vegetable oil
1 1/2 cups fresh broccoli florets
3 medium carrots thinly sliced (about 1 cup)
1 large green pepper chopped
1 medium green onion chopped
1 cup pizza sauce
1 cup mozzarella cheese grated
-Split pita bread into two flat round making a total of 6 rounds.  Place on baking sheets, bake at 400 degrees for 5 minutes or until lightly toaster.
-In a large skillet over medium high heat add oil, broccoli, carrots, green peppers and onion. Stir and cook until tender crisp.  Set aside.
-Spread pizza sauce on each pita bread, spread over each one equally the cheese and the vegetables. Bake 5 minutes at 400 degrees, just till cheese is melted.

Grilled lime Chicken

From: Lisa....

8 boneless skinless chicken breasts

1/2 cup lime juice

1/3 cup olive oil

4 green onions chopped

4 garlic cloves minced/pressed

3 T chopped dill (or 1T dry dill)

1/4 t. pepper

Pound chicken breasts to flatten.  Combine ingredients mix into a gallon sized bag, add chicken and allow to marinate for at least 2-3 hours.  Grill and enjoy!

French Dip Sandwiches

From: Me...
1 lb. roast beef (sliced from the deli)
hogi buns
4oz. cream cheese softened
2 green peppers sliced
1/2 onion sliced
mozzarella cheese grated or sliced
1 T butter
Saute together your green pepper with your onion and butter.  Add the meat and heat till warm.  Cut the hogi buns in half and spread over each one 1oz. of cream cheese and sprinkle this with mozzarella cheese.  Toast hogi buns and top with meat mixture.  Serve with Campbell's beef consomme soup.

Chilli Bread

From: My family...
1 loaf of french bread, sliced lengthwise
1 lb. of deli ham (I like black forest)
1 can of green chili's
mayonnaise
garlic powder to taste
2 cups mozzarella cheese
1 cup shredded cheddar cheese


Preheat oven to 350 degrees, line a cookie sheet with foil.  Put your cut french bread facing up on the cookie sheet.  Mix cheese, garlic, chili's and enough mayonnaise just to moisten (I don't like a lot).  Spread cheese mixture over the french bread, top with sliced ham (you may not need the entire pound of ham, use however much you like).  Bake for 30 minutes, serve with a green salad or watermelon..YUM!

Chinese Chicken Salad

From: Shelly...
1/2 head of cabbage chopped
4 green onion stalks
1/2 green pepper
1/2 cup almonds or cashews
1/2 cup sunflower seeds
1 pkg.crushed ramen noodles
1 small can mandarin oranges drained
2 cooked chicken breasts shredded (It taste best if the chicken is Philippine style, look up Philippine Chicken to see how to make that)
Dressing:
3 T sugar
1 t. salt (I like to use oriental ramen noodles so I can use the packet of seasoning in place of the salt & accent salt)
1 t. accent salt
1/2 cup vegetable oil
3 T vinegar (apple or white)


Mix ingredients in a bowl. Mix dressing using a blender, pour dressing over the salad just before serving.

Chicken Chimmi Chunga

From: Angi...
2/3 cup salsa
1 t. cumin
1/2 t. oregano leaves crushed
1 1/2 to 2 cups shredded chicken 
1 cup cheddar cheese shredded
2 green onions chopped
6 flour tortillas (I like the tortillas that are uncooked)
melted butter
any toppings that you would like


Mix ingredients in a bowl except butter.  Place 1/3 cup on each tortilla.  Roll up on the the bottom and top so it's all folded under.  Place seam side down, brush melted butter over the chimmi's.  Bake at 400 degrees for 25 minutes.


This seems so simple, but I really really like these (so does Kevin).  This is a good summer meal, quick and easy.

Summer Chicken Salad Sandwich

From Lisa...

2 cans of chicken (12.5 oz.)

1 cup mayo (I usually use less than this)

1 cup coleslaw dressing

2 cups cooked and cooled shell noodles

1/4 cup green onions chopped

1 cup pineapple drained and cut

2 cups red grapes cut in half

2 cups diced red apples (leave on the peel)

2 cups sliced celery

1 1/2 cups cashew nuts

Mix everything together except the apples and cashews (add these right before serving). Let chill for 2 hours, I like this inside croissant rolls. So refreshing on a summer day!

Hawaiian Hay Stacks

From: Me..
Sauce:
1 can of chicken
1 can of cream of chicken soup
1/2 cup sour cream
Juice of 1 can of pineapples (reserve the pineapple for a topping)
Salt & pepper to taste


Toppings:
Celery
Olives
Onions
Pineapples 
Shredded cheese
Tomatoes 
Chow mien noodles 


Serve over hot rice