May 2008 - Our First Dinner

May 2008

Our First Dinner!

At the home of: Shana Hart

Ginger Chicken

From the kitchen of: Shana Hart

1 bottle Safeway Ginger & Sesame Teriyaki dressing

3 chicken tenders per person

1 red, yellow, orange bell pepper

1 large sweet onion

Basmati rice

Put chicken in 13x9 pan. Puncture with fork. Use 1-2 Tbsps of marinade per chicken tender and pour over. Let marinate for 1 hour. Flip over and poke again. Julienne peppers and chop onion. Heat stir-fry pan with 1 Tbsp oil. Saute veggies and set aside. Cut chicken into bite-sized chunks and put back in marinade. Put 1 Tbsp olive oil in pan and add chicken with marinade. Once chicken is cooked through add veggies back into pan. Serve with rice.

Pasta Carbonera

From the kitchen of: Kelsy MacKubbin

1 package bow-tie noodles

1 jar Classico Brand Sun-Dried Tomato Alfredo

1/2 jar sun dried tomatoes in olive oil

1 lb bacon, chopped

1 package Knor dried pesto (make 1/2 recipe w/ olive oil)

2 packages of pre-cooked grilled chicken

Cut bacon and fry. Add chicken and tomatoes and saute. Boil noodles as directed on package. Add to mixture. Make pesto as directed. Pour alfredo into pesto and heat. Pour and stir. Serves 6-8.

Spinach Salad

From the kitchen of: Angela Rivers

2 lbs fresh spinach

1/2 lb fresh bean sprouts

1 can sliced water chestnuts

1/2 lb bacon, crisped & crumbled

4 hard boiled eggs, diced

1/4 lbs fresh mushrooms, diced

Dressing:

1 cup olive oil

3/4 cup red wine vinegar

1/3 cup ketchup

1/2 onion, diced

Layer ingredients of salad. Toss before adding dressing. Whisk dressing and pour over salad when ready to serve. Serves 8.

Cucumber Salad

From the kitchen of: Becky McKenna

2 cucumbers, chopped into bite-sized pieces

2 tomatoes, chopped

1/2 red onion, chopped

Dried package of Italian Dressing

Oregano & Basil to taste

Make dressing as directed on package (use half of what is made). Mix and serve!

Crunchy Fudge Sandwiches

From the kitchen of: Becky McKenna

6 oz butterscotch morsels

1/2 cup peanut butter, crunchy

4 cups Rice Krispies

6 oz semi-sweet chocolate chips

2 Tbsp butter

1/2 cup powdered sugar

1 Tbsp water

Melt butterscotch and peanut butter in microwave in a big bowl. Add krispies. Take 1/2 and put into 8x8 pan and chill for 20-25 minutes. Melt chocolate chips with butter, then mix in sugar and water. Spread chocolate mixture over chilled krispies. Then add remaining krispies and chill.