This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing amp; half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.
Pasta salad gets a Tex-Mex twist and shows that the best of both worlds can be deliciously better. Quick prep and a better-for-you mix of ingredients make this a winner.
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
This is no ordinary roasted bird. Filling the chicken with a layer of cream cheese, rosemary and pepper just under the skin is the key to making it extraordinary.
