Fettuccine with Spinach Pesto

the goods:

12 oz. fettuccine noodles

Course salt and ground pepper

1 (10 oz) pkg. frozen chopped spinach, thawed

1/3 c. grated Parmesan cheese, plus more for serving

2 T. pine nuts, plus more for serving

1 garlic clove

1 tsp. grated zest, plus 2 T. juice from 1 lemon

1/4 c. EVOO

1. Cook pasta in pot of boiling salted water until al dente, according to package directions. Reserve 1/2 c. pasta water; immediately drain pasta and then return to the pot.
2. While pasta is cooking, place spinach, Parmesan, nuts, garlic and lemon zest and juice in a food processor. Process until a paste forms. While the processor is running, add oil and 1/4 c. cold water; process until smooth and creamy. Season with salt and pepper. Add to pasta; toss. Adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water).
3. Serve. Sprinkle with additional Parmesan and pine nuts, if desired.
   

   photo, compliments of martha stewart

Vegetarian Burrito Bar

the goods:

1 c. brown rice

1 3/4 c. chicken broth or vegetable broth

1 (15 oz) can refried beans

flour tortillas

sour cream

shredded cheddar cheese

romaine lettuce, shredded

salsa

guacamole

In a small pot, bring rice and broth to a boil. Cover, reduce heat to low and cook for 30 minutes (if white rice reduce cooking time to 15 minutes). Remove pan from heat and let it stand, covered, for 5 minutes.

Meanwhile, in another saucepan, warm beans and 1/4 c. water over low heat, stirring occasionally.

Wrap tortillas in foil and place in the oven at 350 degrees to warm them, about 8-10 minutes.

Let everyone build their own burrito and chow down!

Chicken and Asparagus Stir-Fry

This is one of our favorite meals. Chad and I Chinese food. So I'm always looking for new things to make to help our cravings so we're not eating out all the time. This recipe is not only yummy, but extremely easy!

the goods:

2 T. cornstarch

1/4 c. cooking wine (optional)

1/4 c. vinegar

1 T. oil

1 clove garlic, minced

1 tsp. dried ginger

2 chicken breasts, sliced

1/4 c. green onions

6 1/2 oz. fresh asparagus (i usually put the amount that we like as a family in)

2 T. soy sauce

1/4 c. water

1/3 c. slivered almonds

brown rice

1. Heat pan or wok over high heat, add oil and swirl to coat.


2. "Velvet" chicken. Add cornstarch, cooking wine, and 1/4 c. vinegar in a bowl. Mix. Add sliced chicken and coat with mixture.


3. Meanwhile, add garlic, ginger, and chicken. Stir-fry for 1-2 minutes, or until the chicken changes color.

4. Add green onions and asparagus and stir fry for a further 2 minutes or until onion is soft.
5. Stir in soy sauce and 1/4 c. water. Cover and simmer until chicken is tender and veggies are tender crisp. Sprinkle with almonds.

Serve over brown rice or noodles.

Chicken and Spinach Pasta

picture compliments of rachael ray

the goods:

1 lb. whole wheat penne rigate

3/4 lb. boneless skinless chicken breasts

1 bay leaf

1 T. EVOO

2 T. butter

1 onion, finely chopped

3-4 large cloves garlic, finely chopped

black pepper

2 slightly rounded Tablespoons flour

1/2 c. dry white wine (or chicken stock)

1 c. chicken stock

1 c. cream or whole milk

a few grates of nutmeg

1 c. grated asiago cheese or provolone

1 (10 ounce) box chopped frozen spinach, defrosted, wrung dry and separated

1 (14 ounce) can artichoke hearts in water, drained well and chopped

freshly grated parmigiano-reggiano

1. Bring a large pot of water to a boil for your pasta. Salt you water and cook pasta al dente.
2. Meanwhile, poach chicken. Place chicken in a small pan, and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with 2 forks.
3. While chicken cooks heat EVOO in a large, deep saute' pan over medium heat. Melt butter into oil and add onion and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir one minute then whisk in white wine (or chicken stock). Add 1 c. stock and cook 1 minute and then add cream and season with nutmeg. Let sauce thicken for a couple of minutes over low heat then stir in spinach and artichokes and heat through. Melt asiago or provolone cheese into sauce and turn off heat.
4. Drain pasta and toss with sauce and chicken to combine, adjusting salt and pepper to your taste. Garnish with freshly grated parmigiano reggiano cheese.

Baked Manicotti

This manicotti recipe is awesome! It's done a little differently than your typical manicotti recipes. The thing I enjoy the most about this recipe is that you get alot more noodle to filling ratio. Yum! Enjoy!

the goods:

tomato sauce:
1 (28 oz) can diced tomatoes (in juice)
1 (28 oz) can crushed tomatoes
2 T. EVOO
3 garlic cloves, finely minced
1/2 tsp. red pepper, optional
1/2 tsp. salt
2 tsp. dried basil

Cheese Filling and Pasta:
3 c. part skim ricotta cheese
4 oz. grated parmesan cheese (about 2 cups)
8 oz. shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 tsp. table salt
1/2 tsp. ground black pepper
2 T. chopped fresh parsley leaves
2 tsp. chopped fresh basil
16 no-boil lasagna noodles (i use barilla, but i also want to try healthy harvest)

1. Adjust oven rack to middle position and preheat oven to 375 degrees.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 tsp. salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl combine ricotta, 1 c. parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs; set aside.
4. To assemble, pour 1-inch boiling water into 9x13 baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, seperating noodles with a tip of a sharp knife to prevent sticking. Remove noodles from water and place in a single layer on clean kitchen towels; discard water in baking dish and dry the baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cheese mixture evenly onto the bottom 3/4 of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. Top evenly with remaining sauce, making certain that pasta is covered completely.
6. Cover dish with aluminum foil. Bake until bubbling, about 30-40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 c. parmesan cheese. Bake until cheese is browned and bubbly about 6-7 minutes. Remove from oven and let it sit for about 15 minutes before serving. ***The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in refridgerator for 1-2 days. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.***

Pesto Presto Italian Flag Chicken

the goods:


3 T. pine nuts
8-10 leaves of basil, about half a cup
1/4 c. flat leaf parsley leaves
1 (5.4 oz) round of Boursin garlic and herb soft cheese
1/2 c. grated Parmigiano-Reggiano cheese
4 T. EVOO
salt and pepper
4 boneless skinless chicken breast
12 slices, 1/2 inch thick of vine ripe tomatoes

1. Preheat oven to 450 degrees. In a small pan over medium heat lightly toast the nuts then.
2. In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, 1/4 c. Parmigiano-Reggiano, and some salt and pepper. Process into a smooth paste. Reserve.
3. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water, using a skillet or meat mallet. Season both sides of the chicken and divide the herb cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.
4. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with EVOO, and sprinkle with remaining Parmigiano-Reggiano cheese.
5. Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with garlic and cheese orzo alongside.

Chicken, Lemon and Dill with Orzo

This meal is so extremely easy, it's ridiculous! It is one of our favorites to eat at dinner and has alot of flavor!

the goods:

4 c. chicken broth
1 T. unsalted butter
1 1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken tenderloins, cut in to 1-inch pieces
1 lb. orzo
4-6 oz. havarti cheese, broken into medium pieces
1/4 c. coarsley chopped fresh dill
2 tsp. finely grated lemon zest, plus 1 T. fresh lemon juice
1 c. grated Parmesan cheese

1. Preheat oven to 400 degrees. In saucepan, bring broth, 3/4 c. water, butter, salt and pepper to a boil.
2. In a 3-quart baking dish, combine chicken, orzo, havarti, dill, lemon zest and juice.
3. Pour broth mixture over orzo and stir to incorporate.
4. Bake until orzo is tender and cooking liquid is creamy, 30-40 minutes. Sprinkle parmesan on top and let stand 5 minutes before serving.

Baked Ravioli

This is one of our favorite meals. SO GOOD!
(and yes, you're right.....this is not a picture i took. my camera is not functioning correctly right now, so i have to go online and find pictures that look similar to what i make. is that cheating?). I know, cheap.

the goods:



2 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
coarse salt and ground pepper
1 1/2 tsp. dried thyme, or oregano
1 (28 oz) can whole tomatoes
1 (28 oz) can crushed tomatoes
2 pounds store-bought ravioli
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion, garlic and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with a spoon, until sauce is thickened and reduced, 20-25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, just until they float to the top (pasta will continue to cook in the oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta in to a 9x13 baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.

Crawfish Fettucine

Okay, so this really isn't a great picture, and doesn't do this meal justice. Being from the south, this is a Bluth family favorite. It smells so good while you're cooking it, that you can hardly wait to sit down and eat it. And yes, I really am not a fan of seafood, BUT I chop the crawfish pretty small, and there is so much flavor, that you can't even tell that it's there. YUMM-O!

the goods:

1/4 c. margarine
half an onion, chopped
half a red pepper, chopped
half a green pepper, chopped
4 green onions, chopped
4 cloves garlic, minced
1/4 c. flour
1 1/2 c. skim milk
10 oz. Velveeta, diced
1 pkg. cooked and peeled Crawfish Tails (you can buy in the frozen seafood section at most grocery stores)
1 T. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 lb. Fettuccine noodles, cooked

1. Start cooking pasta. Then in a skillet, melt margarine and add onions, red pepper, green pepper, green onions and garlic. Saute' for 5 minutes.
2. Stir in flour. Gradually add milk; stir with whisk. Add diced Velveeta cheese and stir until well blended and melted.
3. Stir in chopped crawfish, Worcestershire, pepper, and cayenne pepper. Cook until heated.
4. Add cooked pasta to sauce and toss well. Serve.

Slow Cooker Peppered Steak

This is a meal that we really enjoy having on fast Sunday's! This is, again, a recipe from Melessa. Our kids love it and it one of our favorites!

the goods:

2 lbs. beef stew meat, cubed
garlic powder to taste
1 beef bouillon cube
1/4 c. hot water
1 T. cornstarch
1/2 c. chopped onion
2 large green bell peppers, cut into strips
1 (14.5 oz) can stewed tomatoes with liquid
3 T. soy sauce
1 tsp. white sugar
1 tsp. salt
Brown Rice

1. Sprinkle meat with garlic powder to taste and place in slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar and salt.
3. Cover and cook on high for 3 hours. Mix in green pepper slices and continue to cook on high for 1 hour more.
4. Serve over rice.

Yummy Steak Fajitas

the goods:

1 1/2 lb. flank steak
red pepper
green pepper
onion
tortillas
avocado
queso fresco cheese
Goya Yellow Rice

Marinade:
1/4 c. olive oil
1 tsp. grated lime rind
2 1/2 T. fresh lime juice
2 T. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
2 garlic cloves, minced
1 (14.5 oz) can low-salt beef broth

1. Score steak and combine with 1 1/2 c. marinade in a large plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, red and green peppers, and onions in a plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
2. Then when you are ready to eat, start your grill to cook your meat to your liking. Then in a skillet, cook your veggies to your liking.
3. While veggies are cooking, start your rice. Cook everything until all is cooked. Serve.

These are the tortillas we use when we make fajitas! Yumm-O! These definitely make your fajita experience!

This is the Goya rice we use. We don't have it often, but when I can find it and buy it, the girls LOVE IT!

Chicken with Artichokes & Sun-Dried Tomato Pesto

the goods:

4 chicken breasts
salt and pepper to taste
2 Tbls. olive oil
1 1/2-2 cans petite diced tomatoes
1 can rotel tomatoes
1/2-3/4 c. sun-dried tomato pesto (you can buy it at Target)
1 can artichokes, drained and chopped
Brown Rice

1. Take thawed chicken and dice it it up. In a skillet, over medium-high heat, warm olive oil. Add diced chicken and season with salt and pepper. Cook until chicken is browned and cooked through.
2. Remove from skillet and set aside.
3. Now add tomatoes to skillet. Warm for 1 minute, stirring constantly. Add pesto and artichokes and cook for 5 minutes. Return chicken to pan and cook all together for 5-10 minutes. Serve over brown rice.

My dear friend Melissa served this to us when we first moved to Kansas. It was really good. I sort of made some changes to it, but it is really good. We have this alot! If you don't like spicy food, then I wouldn't add the Rotel tomatoes. =) You can also serve this meal with couscous and have the chicken as a side, if you don't dice up the chicken.

Sloppy Dudes and Fresh Fruit

I know you're looking at this picture and thinking......GREEN FOOD...IS SHE SERIOUS?!.... and YES I am! This meal is totally healthy and delicious. I wasn't sure what tomatillos were and was hesitant to try them, but I'm glad I did. They're really good. This is a great twist on a sloppy joe. DON'T KNOCK IT 'TIL YOU TRY IT! =)

the goods:

4 tablespoons extra-virgin olive oil (EVOO), divided
1 pound ground turkey breast
10 tomatillos, paper skins removed and rinsed thoroughly (There is a picture of them below so you know what you're looking for when you arrive in the produce section)
1 onion, chopped
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 tablespoon cumin
Zest and juice of 1 lime, divided
Salt and black pepper
1 cup chicken stock
2 avocados, chopped
1/4 red onion, thinly sliced
2 tomatoes, thickly sliced
4 crusty rolls, such as Kaiser rolls (I used Orowheat's whole wheat buns)
Healthy tortilla chips

1. Preheat the broiler to high. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey and cook, breaking it up into small pieces with a wooden spoon. Cook until lightly browned, about 5 minutes.

2. While the turkey is browning up, place the tomatillos in a food processor and pulse to grind down into small bits -- you can also chop them by hand.

3. Add some EVOO, about 2 tablespoons. Add the tomatillos to the skillet with the turkey, along with the onion, garlic, jalapeño, cumin, lime zest and some salt and pepper. Continue to cook for 2-3 minutes then add the chicken stock, bring up to a simmer and cook for 5 minutes.

4. While everything is simmering away and getting sloppy, prepare the toppings: In a small bowl, mash together the avocado and the lime juice. Slice the red onion and tomatoes and reserve. Toast the bread until slightly charred under the broiler. Assemble the Sloppy Dudes like this: Bun bottom, sloppy turkey mixture, avocado, onion and tomato and put a lid on it!

5. Serve with some funky, healthy tortilla chips alongside.

Penne Rustica and Salad

We really enjoy this pasta dish! Very flavorful and just plain delicious!!! I know it might look like alot of ingredients, but it's really not. It's actually pretty easy to put together and even more worth it when you take a bite! This is a great meal.

the goods:

3 T. butter

2 T. minced garlic

1 T. Marsala wine (I used chicken broth)

1/2 tsp. minced thyme

1/2 tsp. salt

1/4 tsp. ground cayenne pepper

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

2 tsp. minced rosemary

1/2 c. chicken broth

1 T. cornstarch

1 T. dijon mustard

1 lb. whole wheat penne pasta

1/2 c. (2 oz) thick sliced smoked prosciutto (I used turkey bacon this time)

2 boneless, skinless chicken breasts

12 medium shrimp, peeled and deveined (I don't like shrimp, so I don't ever add it)

Topping:

3 T. grated parmesan cheese

1 1/2 tsp. paprika

Garnish:

1/2-1 roasted red bell pepper

4 sprigs rosemary (optional)

1- Preheat barbecue grill to high. Start cooking noodles, then drain and set aside. Also start to cook bacon.

2. Prepare sauce by melting 3 T. butter over medium low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsalad wine (or chicken broth) and cook for another 5 minutes. Add the remaining ingredients for the sauce---except chicken, bacon, and noodles--- and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.

3. Cover sauce and remove it from the heat.

4. Pound the thick end of your chicken breasts a bit to make them uniform thickness. Rub with olive oil, sprinkle with salt and pepper. Spear the shrimp on skewers, then rub them with oil and sprinkle with salt and pepper.

5. Grill chicken for 5-6 minutes per side. Grill shrimp for 2 minutes per side. When cicken is done, slice into strips.

6. Preheat oven to 500 degrees. In a 3 qt. casserole dish layer the cooked noodles, then chicken, shrimp, prosciutto (or bacon), and then drizzle the sauce over top. Toss to coat!!

7. For the topping, combine the parmesan and paprika and spinkle evenly on over the noodles.

8. Bake @ 500 degrees for 10-12 minutes until top begins to brown. Arrange roasted bell pepper on top of each dish (and rosemary if you like). Serve with a side salad and french bread, and enjoy.

Hot Taco Rice

the goods:

1 lb. lean ground beef
1 medium onion, chopped
1 1/2 c. salsa
1 chicken boullion cube
1 (8 oz) can tomato sauce
Tortilla chips
Rice
Cheddar cheese
Tomatoes
Sliced black olives
Lite sour cream

Start preparing rice as directed on package.

In pan start cooking hamburger. Add onions when hamburger is just about done cooking. Cook until onions are translucent.

Add salsa, tomato sauce, and boullion. Bring to a full boil; cover, reduce heat and simmer for 5 minutes.

When beef mixture is finished, layer in individual bowls the following:
tortilla chips, rice, beef salsa mixture, tomatoes, black olives, and sour cream

Parmesan Dijon Chicken with Herb Roasted Potatoes and Green Beans

I called my friend Melessa today to ask her what she was fixing for dinner. That's when she gave me this recipe for the chicken. It's dee-lish! Thanks for the chicken recipe Melessa!

the goods:

Parmesan Dijon Chicken

4 chicken breasts (I used 2 because they were so thick and sliced them in half to make them thinner)

3/4 c. bread crumbs

1/4 c. grated parmesan cheese

Italian seasonings, just eye it to see how much you like

1/4 c. butter or margarine, melted

2 T. dijon mustard

Melt butter in a small bowl and then add dijon to it. In another small bowl, mix the bread crumbs, grated parmesan and Italian seasonings. Dip each chicken breasts in the butter mixture and then into the crumb mixture. Place on a lightly greased cookie sheet. Bake @ 350 degrees for 30-40 minutes.

Herb Roasted Potatoes

1/3 c. dijon mustard

1 clove garlic, minced

6 medium red potatoes, or 14-15 small red potatoes--that's what I used

2 T. olive oil

1/2 tsp. Italian seasoning

Clean potatoes and slice them so they make a wedge shape.

In a medium sized bowl, mix dijon, garlic, olive oil and italian seasonings together. Add potato wedges to the bowl and mix well.

Spread potatoes out onto a lightly greased cookie sheet.

Bake @ 425 degrees, or until potatoes are fork tender, stirring occasionally.

Taco Salad

I know that this one is self explanatory, but the whole idea of this blog was to give us more meal ideas to fix for our families, right? So here is another idea. I LOVE mexican food! LOVE, LOVE, LOVE IT!! I actually think I'm 1/2 mexican....seriously, I could live off of it. One of our favorite (and easy) things to eat is taco salad. I know everyone does something different but this is ours.

the goods:

1 lb. hamburger

1 can kidney beans, rinsed and drained

Tony Chachere's Creole Seasoning (you can buy in the spice section at most grocery stores)

Cook hamburger over the stove. Add kidney beans. Cook until beans are warmed through. Season with salt and pepper and Tony Chachere's.

Layer the following:

Handful of doritos, slightly crushed

Shredded lettuce

Cooked hamburger and bean mixture

Shredded cheddar cheese

Tomatoes, diced

Onions, chopped

Avocado, chopped

Ranch dressing

Salsa

Sour cream

Enjoy!

Tomato Soup with Grilled Cheese Sandwiches

While we were in Texas, Cherise also made this fabulous soup for us. It's divine. I don't know if I'll ever be able to have tomato soup from a can ever again now. =)

For the kids she added small spiral noodles called "tigger tails". You can get them at Costco, I guess. The kids really enjoyed eating their soup with "tigger tails" in it!

the goods:

2 ¼ sticks of butter

3 T olive oil

1 ½ large onion, sliced

¾ tsp thyme

¾ tsp basil

1 large 28 oz can Italian tomatoes

4 ½ T tomato paste

1/3 cup flour

5 ½ cups chicken broth

2 tsp sugar

1 ½ cups half and half

Salt and pepper to taste

Combine 2 sticks butter and olive oil in 6 quart pot. Add onion, thyme, basil, salt and pepper. Cook until tender. Add tomatoes and tomato paste.

Blend flour into ½ cup chicken broth and stir into tomato mixture. Add remaining 5 cups chicken broth and simmer 30 minutes.

Transfer soup to food processor and puree.** Heat sugar and half and half in small pot. Simmer 5 minutes. Add 1/4 stick of butter. Add to tomato mixture. Stir thoroughly.

Serves 9-12

**Mixture can be frozen, but freeze without sugar and cream. When ready to serve, defrost and continue recipe as follows.

Chicken Fajita Roll-up with knock off Cafe' Rio Rice

This might look like alot to do, but it is actually quite easy. You just have to prepare a few things ahead of time to allow the flavors to mix. Once it is time to put it all together, it's VERY easy.
When we went down to Dallas for spring break, Cherise made these for us! Chad loved the meal so much that not only is it one of his new favorites, but he wanted to have it again a week later! Yum. Me. Thanks Cherise!

the goods:

For the Fajitas:

Marinade for chicken:
2 c. water
1/3 c. soy sauce
3 T. sugar
1/2 tsp. salt
2 T. white distilled vinegar
1 T. ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 tsp. hickory smoke flavoring
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
4 chicken breast fillets

**The chicken needs to marinade for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinade for much longer than that, or the chicken could become tough. When it is finished marinading you will then grill the chicken and then shred it.

Mexi-ranch Dipping Sauce:
1/2 c. mayonnaise
2 T. onion, minced
2 T. tomato, diced small
1 T. buttermilk
1 T. white distilled vinegar
2 tsp. fresh cilantro, minced
1 tsp. canned green chilies (don't throw chilies away, you can use the remaining for the rice)
3/4 tsp. paprika
1/2 tsp. granulated sugar
1/4 tsp. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

**While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well, then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

Pico de Gallo:
2 medium tomatoes, diced
1/3 c. red onion, diced
1 jalapeno, seeded and diced
2 tsp. lime juice
2 tsp. fresh cilantro, minced
1/4 tsp. salt
1/4 tsp. ground black pepper

**The pico de gallo will also develop nicely in the fridge if you make it ahead of time. Combine all those ingredients, then cover and chill.

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done, and then shred.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1/4 c. shredded chicken across the center of the tortilla, followed by about 3 tablespoons of pico de gallo, and then drizzle mexi-ranch sauce over the pico. After you've done that, then add your shredded lettuce on top.

Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve.

You can also use the mexi-ranch sauce for dipping as well.

Mexi-Rice (or knock-off Cafe' Rio rice):

3 c. non-instant white rice

6 c. water

4 chicken boullion

1 T. butter

1 T. garlic

1/2 bunch cilantro

1 can green chilies (I just used the rest of the green chilies from the mexi-dipping sauce)

3/4 tsp. salt

1/2 onion

In your food processor combine garlic, cilantro, green chilies, salt and onion. Chop well.

In a pot add water and chicken boullions. Bring to a boil and then add rice, butter, and green mixture.

Cook as directed on back of rice bag (you may need to check it when it is finished, you might have to cook it a little bit longer).

Tortellini Soup

the goods:

1/2 onion, chopped

1 garlic, minced

1 T. olive oil

1 1/2 lbs. ground sausage

5 cans beef broth

1 1/2 tsp. oregano

1 1/2 tsp. basil

2 c. chopped carrots

2 cans Italian-seasoned chopped tomatoes

2-3 chopped zucchini (I love veggies, so I usually do 3, but you do what you like. Just eye it.)

2 T. parsley

1 pkg. frozen cheese tortellini, OR I get the cheese tortelini that's in the refrigerated section, and I buy the bigger pack and use the whole thing in the soup.

Saute' onion and garlic in olive oil. Add sausage and brown. Add beef broth, oregano, and basil. Add carrots and tomatoes. Simmer for 30 minutes. 5-10 minutes before serving serving, add zucchini, parsley and tortellini.

**This is SO good. I love the chunky vegetables with the noodles.