Grilled Lime Chicken with Avodcado Salsa

Prep time: 20 min
Cook time: 10 min

1 1/2-2 lbs boneless, skinless chicken breasts
2 Tbs+1 tsp lime juice, divided
1 Tbs olive oil
1/2 tsp kosher salt (optional)
2 avocados, diced or mashed
1 tomato, diced
1/4 red or yellow onion, finely diced (about 1/2 c)
1/4 tsp salt or to taste (optional)
1 Tbs chopped fresh cilantro (optional)

1. Place chicken breasts in a flat dish with sides just large enough to hold them in a single layer. Add 2 Tbs lime juice, oil, & kosher salt & flip chicken several times to coat well.

2. In a medium serving bowl, combine avocados, tomato, onion & salt & mix thoroughly. Add cilantro, if using, & remaining teaspoon of lime juice.

3. Heat indoor grill pan or a heavy skillet to medium-high. Cook chicken for 4-5 min per side, until it starts to brown on the outside & is no longer pink inside the thickest part, about 165* on a meat thermometer. Remove from heat, slice into strips, top with avocado salsa, & serve.

This is soooo good. The salt is optional, we didn't use any. The lime chicken is good w/out the avocado salsa as well.
Loretta

Watermelon Ice Pops

3 lbs seedless watermelon
¼ c orange juice
2 tblsp lemon juice

Cut the fruit into chunks. Puree the fruit with the orange and lemon juices. Add small amount of powdered sugar if needed. Pour the mixture into 10- 3 oz paper cups and insert popsicle sticks or a plastic spoon into each cup. Cover with foil (cutting a small hole for the stick). Freeze until firm.

Baby Greens With Avocados & Pears

2 oranges
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
12 ounces mixed baby greens (24 cups)
3 firm, ripe pears, cored and cut into 1/2-inch dice
2 ripe medium avocados, peeled and cut into 1/2-inch dice
From oranges, grate 2 teaspoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk or fork, mix orange peel, orange juice, olive oil, salt, and pepper. Add baby greens, pears, and avocados; toss to coat.

Grandma Hulsey’s Cole Slaw Dressing

1 tblsp sugar
1 tblsp vinegar
1 tblsp water
Add mayo, whisking, to desired consistency

Broccoli Delight Salad

5 c. chopped fresh broccoli
½ c. raisins
¼ c. chopped red onion
2 tblsp sugar
3 tblsp vinegar
1 c. light mayo
10 bacon slices (cooked & crumbled)
1 c. sunflower seeds

Combine sugar, vinegar and mayo. Toss with other ingredients.

Veggie Pizza

1 can refrigerated crescent rolls
½ package ranch dressing dry mix
½ c. miracle whip
8 oz. cream cheese
½ c. grated cheese
raw diced veggies – any kind

Press crescent rolls onto bottom of 9x13 pan. Seal edges together and bake at 375* for 10 minutes. Mix miracle whip, ranch dressing and cream cheese together. Spread on cooled crust. Add diced veggies and top with cheese.

Curry Chicken Salad

½ c. mayo
½ c. plain yogurt
¾ tsp curry powder
¼ tsp salt
3 c. diced cooked chicken
1 ½ c. sliced red seedless grapes
1/3 c. sliced green onion
2 Granny Smith apples, chopped

Mix sauce together; mix into other ingredients. Chill at least one hour before serving.

Stuffed Pitas

Chicken, cooked and diced (we use rotisserie chicken, esp. in the summer)
Cheese
Onions
Cucumbers
Ranch dressing (light coating)
Tomatoes
Pineapple
Pod peas
-mix-

Stuff mixture into pitas.

Cool Ranch Chicken

1 lb. Velveeta cheese, diced
1 c. milk
1 lg. bag Cool Ranch Doritos
flour tortillas
6 cooked chicken breasts
1 can diced tomatoes
1 can cream of mushroom soup

Shred the chicken. Over medium-low heat, warm tomatoes and add velveeta. Stir until cheese melts. Heat soup and milk together. Crush Doritos into crumbs. Spray baking dish and layer crumbs, soup, chicken and cheese/ tomato mixture. Place crumbs on top. Bake for 15 minutes at 350*. Spoon into flour tortillas.

Pasta Chicken Salad

12-16 oz. cooked Rotelle pasta, garden style
Add 1 T. oil and stir into pasta
1 can mandarin oranges
1 bunch purple grapes
2 cups cooked chicken (canned chicken works well too)
12 oz. Poppy Seed Dressing

Mix ingredients together and refrigerate 1 hour.

Apricot Chicken

6 boneless skinless chicken breat halves
2 12 oz jars apricot preserves
1 pkg dry onion soup mix

1. Place chicken in slow cooker
2. Combine preserves and onion soup mix in separate bowl. Spoon over chicken
3. Cover. Cook on low 4-5 hours

Serve over rice.

Galic Lime Chicken

5 chicken breast halves
1/2 cup soy sauce
1/4-1/3 cup lime juice, to taste
1 TBSP Worcestershire sauce
2 garlic cloves, minced (or 1 tsp garlic powder)
1/2 tsp dry mustard
1/2 tsp ground pepper

1. Place chicken in slow cooker
2. Combine remaining ingredients and pour over chicken
3. Cover. Cook on high 4-6 hours or on low 6-8 hrs.

Machaca Beef

1 1/2 lb. beef roast
1 large onion, sliced
4-oz can chopped gren chilies
2 beef bouillon cbes
1 1/2 tsp dry mustard
1/2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp pepper
1 cup salsa

1Combine all ingredients except salsa in slow cooker. Add just enough water to cover
2 Put lid on and cook on low 10-12 hours or until beef is tender. Drain and reserve liquid
3.Shred beef using 2 forks to pull it apart
4 Combine beef, salsa, and enough of te reserved liqud to make of desired consistency
5. Use for burritos, chalupas, quesadillas or tacos

Sweet and Sour Meatballs

1 lb ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1 tsp salt
1 egg, beaten
2 TBSP finely chopped onions
1/2 tsp Worcestershire sauce

Sauce:
1/2 cup packed brown sugar
2 TBSP cornstarch
13 1/4 oz can pineapple chunks, undrained
1 TBSP soy sauce
1 green pepper, chopped

1. Combine meatball ingredients. Shape into 1 1/2"balls. Brown in skillet. Drain. Place in slow cooker.
2. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
3. Cover. Cook on low 3-4 hours.