Chicken, Red Potato and Green Bean Salad

Chicken, Red Potato, and Green Bean Salad
Ingredients
· Dressing:
· 1/3 cup coarsely chopped fresh parsley
· 3 tablespoons red wine vinegar
· 1 tablespoon fresh lemon juice
· 1 tablespoon whole-grain Dijon mustard
· 1 tablespoon extra virgin olive oil
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 garlic clove, minced
· Salad:
· 1 pound small red potatoes
· 1 teaspoon salt
· 1/2 pound diagonally cut green beans
· 2 cups cubed cooked chicken (about 8 ounces)
· 2 tablespoons chopped red onion
· 1 (10-ounce) package gourmet salad greens (about 6 cups)
Preparation
To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.

Lentil & Brown Rice Soup

From the Kitchen of Michelle

Ingredients:

• 2 quarts water
• 3/4 cup dried lentils, rinsed
• 1/2 cup uncooked brown rice
• 1 envelope onion soup mix
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium carrot, diced
• 1/2 cup diced celery
• 1 tablespoon minced fresh parsley
• 4 chicken bouillon cubes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon cider vinegar, optional

Directions:

1. In a pot, combine all ingredients except vinegar; bring to a boil.
2. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally.
3. Stir in vinegar if desired.

Potato & Cabbage Soup

From the Kitchen of Michelle

Ingredients:

• 1 large onion, chopped
• 2 tablespoons butter
• 10 cups water
• 6 cups chopped cabbage
• 4 cups diced peeled potatoes
• 3 tablespoons chicken bouillon granules
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon dried minced garlic
• 4 cups cubed fully cooked ham

Directions:

1. In a large saucepan saute onion in butter until tender.
2. Add the water, cabbage, potatoes, bouillon, pepper and garlic.
3. Cover and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in ham; heat through.

Creamy Chicken and Wild Rice Soup

From the Kitchen of Jennie

INGREDIENTS:

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

DIRECTIONS:

1. In a large pot over medium heat, combine broth, water and chicken. Bringjust to boiling, then stir in rice, reserving seasoning packet. Cover andremove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepanover medium heat, melt butter. Stir in contents of seasoning packet untilmixture is bubbly. Reduce heat to low, then stir in flour mixture bytablespoons, to form a roux. Whisk in cream, a little at a time, until fullyincorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat untilheated through, 10 to 15 minutes.

Apple Walnut Salad

Ingredients:

• 5 ounces cooked chicken breast, cut into chunks
• 1/2 c celery, chopped
• 3/4 c apples, chopped
• 2 ounces walnut, chopped
• 1 T raisins
• 1/3 c Italian Dressing
• Bibb Lettuce

Directions:

1. In a medium bowl, gently stir together the chicken, celery, apple, walnuts and raisins.
2. Pour the dressing over the mixture and toss gently to coat.
3. Serve on a bed of Bibb lettuce.

Garden Pasta Salad

Ingredients:

• 1/2 pkg. Rotini Pasta, cooked, drained & cooled.
• Italian Dressing
• 1 can of olives minus a few for kids eating while I'm dicing.
• 1 green pepper, chopped
• carrots, diced
• tomatoes, diced
• cucumbers, diced
• Parmesan Cheese

Directions:

1. Cook pasta according to package. Once cooked, drain and rinse.
2. While pasta is cooking, chop up your vegetables. Any kind of veggies will work. The ones listed above are the ones my family likes. As for the amount of each vegetable I usually eye it.
3. Mix pasta and veggies together in a large bowl. Once mixed, add Italian Dressing. Again no specific amount I do it by taste. Last add in Parmesan cheese.
4. Chill and Serve.

Ricotta Gnocchi

From the Kitchen of Abby
INGREDIENTS:

Gnocchi:

• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed

Sauce:

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• Salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

DIRECTIONS:

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce over top.