Winter Fruit Salad

Ingredients:

• 2 (15 ounce) cans pineapple tidbits
• 1 (6 ounce) can orange juice concentrate
• 1 (3 1/2 ounce) instant lemon pudding
• 3 bananas, sliced
• 1 (2 1/2 lb) can pears, cut up
• 1 (2 1/2 lb) can apricots, cut up
• 1 (2 1/2 lb) can peaches, cut up
• 1 (15 ounce) can mandarin oranges, drained

Directions:

1. 1
   Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
2. 2
   Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

Healthy Cucumber-Tomato Salad

Ingredients:

• 1 large cucumber, cubed
• 1 -2 medium tomato, cubed
• 1/2 small onion, chopped
• fresh basil, chopped
• garlic salt
• pepper

Directions:

1. 1
   Add cucumber, tomato and onion to a bowl with a cover.
2. 2
   (preferably tupperware or something similar.) Add garlic salt, pepper and basil to taste.
3. 3
   Seal bowl and shake.
4. 4
   Refrigerate for at least 1 hour.
   enjoy your salad.

Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette

Ingredients:

For Salad

• 1 (10 ounce) bag mixed salad greens (8 cups)
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 1/2 medium bell pepper, cut in thin strips
• 1/2 cup red onion, slices separated into rings
• 1/2 cup sliced carrot
• 1/2 cup sliced cucumber
• 8 ounces cooked boneless chicken breasts, cut in thin strips
• black pepper, 5 to 8 twists peppercorn grinder

For Raspberry Chipotle Vinaigrette (use 1/4 cup)

• 1 tablespoon olive oil
• 1/2 cup small diced onion
• 2 teaspoons minced garlic
• 2 teaspoons chipotle chiles in adobo, chopped
• 2 pints fresh raspberries, rinsed
• 1/2 cup raspberry vinegar
• 3/4 cup granulated sugar
• 1/2 teaspoon salt

Directions:

1. 1
   Mix salad greens and vegetables in large bowl.
2. 2
   Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
3. 3
   Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
4. 4
   To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
5. 5
   Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
6. 6
   Add the garlic to the pan and saute for 1 minute.
7. 7
   Add the chipotles and cook, stirring continuously, for 1 minute.
8. 8
   Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
9. 9
   Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
10. 10
    Remove from the heat and cool before using as a salad dressing.
11. 11
    Tips for other uses:.
12. 12
    For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
13. 13
    Serving Suggestions:.
14. 14
    Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
    enjoy.
    
    

do like salad if you do you will like because it have salad.

Cilantro-Lime Chicken Salad

Ingredients:

• 1 lime, juiced
• 1 1/2 inches thin strip lime peel
• 2 tablespoons low sodium soy sauce
• 1 chicken breast, no skin, boned, cubed
• 1 -2 tablespoon olive oil
• 1 teaspoon honey
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 2 tablespoons fresh cilantro, chopped

Directions:

1. 1
   Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
2. 2
   Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
3. 3
   Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
4. 4
   In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.
   enjoy thank you.

looking at this will make you want to make this and that is what i want you to do my friends just try this you will like it i know that enjoy.

Chicken Lime Taquitos

Ingredients:

• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 cup oil
• 1/4 cup fresh lime juice
• 2 lbs chicken breasts
• 1/2 teaspoon salt
• 2 teaspoons minced garlic
• 1/4 cup roasted red pepper, julienned
• 1/3 cup pasilla chile, julienned
• 1/4 cup yellow onion, julienned
• 1/3 cup shredded monterey jack cheese
• 1/2 ounce fresh lime juice
• 18 corn tortillas
• oil (for frying)

Directions:

1. 1
   Combine first 5 ingredients for marinade.
2. 2
   Marinate chicken in mixture for at least 2 hours.
3. 3
   Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. 4
   Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. 5
   Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. 6
   To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. 7
   Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. 8
   Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. 9
   Drain well.
10. 10
    Serve with guacamole, sour cream, and or salsa.

the best chicken ever my
friends.

Sweet N Spicy Bacon Chicken

Ingredients:

• 1 lb chicken
• 1 (8 ounce) package bacon (turkey for healthy ones)
• 1/2 cup brown sugar
• 1 teaspoon cayenne pepper

Directions:

1. 1
   Preheat oven to 350 degrees Fahrenheit.
2. 2
   Slice chicken into bite-sized pieces.
3. 3
   Cut bacon into 1 to 1-1/2 inch pieces.
4. 4
   Wrap a piece of bacon around each chicken piece. Use toothpicks if necessary.
5. 5
   Combine the brown sugar and cayenne in a small bowl.
6. 6
   Roll each piece of chicken and bacon in the brown sugar/cayenne mixture.
7. 7
   Place on a cookie sheet keeping the pieces from touching.
8. 8
   Bake for 15 to 20 minutes or until chicken is cooked through.

Cooter's Tuna Casserole

Ingredients:

• 2 bell peppers, chopped fine
• 2 onions, chopped fine
• 4 stalks celery, chopped fine
• 2 (6 ounce) cans tuna, drained
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 2 eggs
• 1 cup breadcrumbs
• 1 tablespoon butter
• black pepper
• 1/4-1/2 cup grated cheddar cheese (optional)

Directions:

1. 1
   Saute peppers, onions and celery in butter until soft.
2. 2
   Mix all ingredients (including what you just sauteed) well except bread crumbs.
3. 3
   Pour into greased casserole dish and sprinkle bread crumbs and cheese (if using) over top.
4. 4
   Cook at 350 degrees F until it starts to bubble and the bread crumbs begin to brown (about 25-35 minutes).
5. 5
   Serve and enjoy!