These two were some of the first guests in our new apartment, and hold a very special place in our hearts...and our kitchen table. Raychel made her mom's famous chicken tacos. Bryan took pictures, and watched TV with Stuart. We stuffed ourselves to the brim and topped it off with some Snickers ice cream bars.
Bacon, Lettuce, Tomato, Turkey, Avacado...yumm!
I have to be honest, I got this idea from one of my top 3 favorite restaurants, Red Robin. They serve theirs on a croissant, I serve mine on good ol' sandwich bread. This is one of the very few things I voluntarily put mayonnaise on. My mom used to make BLT's all the time and would always add mayo. It just doesn't taste the same with out it.
The recipe is pretty straight forward from the name itself. Just add some salt and pepper on top of the tomato and avocado and you're ready for lunch!
4 strips of bacon (we like turkey bacon)
Romain lettuce
1 ripe tomato
A few slices of turkey lunch meat
1 avocado
2 Tsp Mayo
4 pieces of bread
Cook the bacon and pile up the sandwich! It's easier to smash up the avocado (or use guac). Otherwise the sandwich is much too tall to take a bite and pieces of avocado slide out onto your plate. Serve with some kettle cooked BBQ chips and you're ready for one delicious lunch!
AKA Chicken & Dumplings
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 Tbsp. shortening
1 whole chicken
Place dry ingredients in a large bowl. Cut in shortening until flour is in pea size clumps. Cook a chicken in water that is well seasoned. Chop the chicken and de-bone. Take some of the broth and add to the flour mixture. Stirring a little at a time; mixing with a fork. Use just enough to pull dough together. Do NOT over mix!
3 cups water
1 cup Crisco
5 eggs
3 cups plain flour (sifted twice)
1/2 tsp salt
1 cup buttermilk
1/2 tsp baking soda
(optional: 2 tsp of flavoring)
Preheat oven to 350.
Cream together sugar and Crisco. Add eggs one at a time, beat well after each addition. Mix together flour, salt and soda. Add flour mixture alternately with buttermilk (and flavorings). Bake for one hour in a floured tube pan.
These are one of the meals that never fail to put a smile on my husband's face. I don't really have a specific recipe but I just add some ketchup, BBQ sauce, a little bit of chili pepper, salt, pepper, and finely chopped onion. Mix it all up and either stuff some cheese in the middle or lay it on top. Our apartment complex doesn't allow us to have a grill on our balcony so we have to settle with our George Foreman. My recipe book does have a recipe for a much fancier burger...I'll try that one next.
This is a simple recipe that is easy to make and a good people pleaser. Who doesn't love a great chicken parm? Here is one of the times we had some friends over and they LOVED it....at least they said so, but maybe they were just trying to get another invite to dinner...
This is a Weight Watchers recipe that is DELISH. Kaylee made it for me in college and I've loved it ever since! It's hearty, filling, and oh so tasty.
1 (9 ounce) package fresh tortellini or dried tortellini
1 (14 ounce) can whole tomatoes, coarsely chopped
10 ounces fresh spinach or frozen spinach, defrosted and chopped
1 tablespoon olive oil
4-6 cups chicken broth or vegetable broth
1 garlic clove, minced
1/2 cup minced onion (about 1/2 small onion)
1/4 cup freshly grated Parmesan cheese (optional)
salt, to taste
black pepper, to taste
1. In a soup pot, heat the olive oil over medium high heat.
2. Saute the garlic and onion, stirring often, for about 5-7 minutes (until the onions are translucent).
3. Add the tomatoes and broth, turn the heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When the tortellini are almost done, add the spinach and salt and pepper to taste.
6. Serve immediately, (optionally) garnishing each serving with a sprinkling of Parmesan cheese.
WW POINTS per serving: 6
We love eating dinner with our great friends, Andy & Jenica!
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