Southwestern Chopped Chicken Salad

2 cups shredded chicken 
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
2. In a small bowl stir all dressing ingredients together. 
3. Pour dressing over salad, starting with about half of the dressing. 
4. Toss to combine, then gradually add more dressing until it is dressed to your liking. 
5. Top with tortilla chips. Enjoy!

Recipe originally found here.

PASTA AL FORNO

Saute in olive oil:
1/2 lg. onion
3 minced garlic cloves
1 lg. sliced carrot

Add and brown:
1 lb. spicy sausage (or mild if you are a wimp)

drain.

Add:
2 15 oz. cans diced tomatoes, juice included
2 15 oz. cans tomato sauce
1 1/2 tsp. salt
1 Tbl. dried basil
1 bay leaf
pepper to taste

Cover and simmer all of above for at least an hour.

Cook 3/4 pkg rigatoni pasta
cube 3/4 - 1 lb. mozzarella cheese
Mix all of the ingredients together (be sure to remove bay leaf at this point) and pour into extra large baking dish or divide into 2 smaller ones.  Cover with grated parmesan cheese and bake at 350 for 30 - 40 min. or until bubbly.  Serve with additional parmesan cheese.  - Tricia

Greek Quinoa Salad

3 T. lemon juice

3 T. red wine vinegar

1/4 t. dried oregano

2 green onions - sliced

1-2 cloves garlic - chopped and mashed to a paste

1/4 c. extra virgin olive oil

salt/pepper

2 c. cooked quinoa

2 c. diced or halved grape tomatoes

1 c. halved kalamata olives

1/3 sm. red onion - diced finely

1/2 english cucumber - diced

1/2 red pepper - diced

crumbled feta cheese

Cook quinoa as directed on package.  Fluff with a fork when done.  Transfer into a medium salad bowl and let sit for 5 minutes or so to cool slightly.  Whisk together the lemon juice, vinegar, oregano, garlic, and salt and pepper in a small bowl.  Slowly whisk in the oil.  Set aside for later. Add to quinoa: tomatoes, olives, green and red onion, cucumber and red pepper.  Add dressing to salad and gently toss to coat.  Cover and refrigerate for at least 1 hour (longer is better).  Just before serving, sprinkle feta on top.

- Tricia

Chicken Cordon Bleu

Ingredients:
4 whole skinless boneless chicken breasts, halved
8 thin slices cooked ham
4 slices swiss cheese, halved
pinch of salt and pepper
thyme or rosemary
¼ cup melted butter
½ cup corn flake crumbs

Directions:
Place each halved chicken breast in between sheets of plastic wrap and pound meat to about ¼ inch thickness. Then place 1 slice ham on top of flattened breast and half slice of cheese on top of ham, sprinkle salt, pepper, and thyme (or rosemary) on top of cheese. Fold or roll breast with ham, cheese and seasonings inside. Dip in melted butter and roll in cornflake crumbs. secure rolled chicken breast with toothpick. Place rolls in on baking dish. Bake uncovered at 400 degrees for about 40 minutes or until chicken is done. Serve with cordon blue sauce.

Cordon Bleu Sauce:

Ingredients:
1 can cream of chicken soup
¾ cup sourcream
1 ½ tsp. Lemon juice

Directions: Blend ingredients and heat, serve over chicken.

- Tricia

Mini Quiches

1/2 c. butter, softened                                     1 T. snipped fresh chives

3 oz. cream cheese, softened                          2 eggs

1 c. flour                                                          1 c. half & half

1/2 lb. Italian sausage   or bacon                    1/4 t. salt

1/2 c. grated Swiss cheese                              dash of cayenne pepper

Beat butter and cream cheese in medium bowl until creamy.  Blend in flour.  Refrigerate 1 hour.  Roll into 24 1-inch balls.  Press each into mini muffin cup.  To prepare filling, crumble sausage into skillet.  Cook over medium heat until browned, stirring occasionally. Drain.  Sprinkle evenly into pastry shells.  Sprinkle with Swiss cheese and chives.  Whisk eggs, half & half, salt and cayenne pepper until blended.  Pour over sausage in pastry shells. Bake at 375° for about 20 minutes until set.  Remove from pans.  Serve hot.  Makes 2 dozen.     - Tricia

BROCCOLI SALAD

2 lbs. fresh broccoli florets (cut into 1 inch, bite size pieces)

1 C. raisins (or red grapes or Craisins)

1 small red onion diced

1 lb. fried bacon crumbled (or Real Bacon Bits)

Sunflower Seeds (optional)

Dressing:

1 cup mayonnaise

2 T. cider vinegar

½ C. sugar (or less)

Keep bacon and dressing separate.  Stir everything together just before serving.     - Tricia

Pie Cherry Salad

l lg. cool whip

1 can Eagle Brand Milk

mix with beater

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Add:

1 can wilderness cherry pie filling

1 can mandarin oranges (drained)

1 can pineapple tidbits (drained)

1 1/2 c. mini marshmallows

1 c. chopped walnuts                    - Tricia