Cali Style Turkey Sandwich

Sandwiches are perfect for hot summer nights when cooking is out of the question!  This one is great!

6 slices turkey breast lunch meat
2 slices sourdough bread, toasted
1 ounce herb mayonnaise
1/2 avocado, peeled, thinly sliced
2 slices Monterey Jack cheese

Spread mayonnaise on one slice of bread.  Top with turkey breast, avocado slices, Monterey Jack cheese and second slice of bread.  Take it a step further and toast it in a skillet.  Yum!

Chicken Apple Gouda Smoked Sausage With Rice

1 package Hillshire Farm Chicken Apple With Gouda Cheese sausage links
1 medium red bell pepper, chopped
1/2 cup chicken broth
1/4 teaspoon ground cinnamon
2 cups prepared wild or brown rice
1/2 cup dried cranberries
1/4 cup sliced green onion
2 tablespoons candied pecans or walnuts (optional)

Cut sausage into 1/2-inch pieces. Add sausage and bell pepper to a large nonstick skillet; cook, stirring frequently, 3-4 minutes or until lightly browned.

Add chicken broth and cinnamon to skillet; bring to a boil. Stir in prepared wild rice, cranberries and green onion. Cook until heated through. Sprinkle with nuts, if desired, just before serving.

Chicken Monterey

1 1/2 c. flour

1 packet taco seasoning

4 boneless skinless chicken breasts

1 stick melted butter or margarine

3 cup crushed tortilla chips (I like Doritos, but you can use plain)

Heat oven to 375 degrees.  Pour flour and taco seasoning in a large bowl with lid and shake to mix. Coat chicken in flour mix, dip in melted butter and then roll in crushed chips; place in a greased baking pan and  bake for 20-30 minutes until chicken is no longer pink in the center.  Serve hot with fiesta corn and rice.

Quick Breakfast Pizza

Love this for Saturday mornings, and it's also good reheated for rushed Sunday mornings.

1 premade pizza crust (I used Boboli thin crust, do not bake first)
2 c. shredded colby jack cheese
6 slices of bacon, cooked and crumbled
sausage, cooked and crumbled (I used about a 1/3 a package)
4-5 eggs, scrambled
onions, chopped
green peppers, chopped

Preheat oven to 375 degrees.  Spread about half the cheese onto the crust.  Top with remaining ingredients, finishing with other half of cheese.  Bake for about 20 minutes, until cheese is melted through.  Serve hot.

Hoppin' John

I'm obviously on a Cajun kick!  This would make a great dish for Thursday nights when we watch Swamp People.  I got this recipe from a lady I work with, she makes it for our "food days" in the office.  I'm excited to be able to make it for myself anytime I want now.

1 lb Black Eyed Peas (dry)

2 packages Smoked Ham Shanks (they’re meatier than ham hocks but you can use hocks if you want)
1 cup uncooked rice (I don’t use instant rice)
salt, pepper and hot sauce to taste

Wash peas.  Put in stockpot with ham shanks and cover with several inches or more of water. 

Cook til peas are tender (several hours) adding hot water as necessary.  Remove ham shanks and add the salt, pepper and hot sauce to taste.

Make sure there is about three cups of juice in the pot and add 1 cup of uncooked rice. Cover and simmer gently til rice is tender (about 20 min).  You probably could use instant rice but I’ve never made it with it so I don’t know how much juice would need to be in the pan when you add the rice.

Meanwhile, remove the ham from the bones and shred into small pieces.  When the rice is done, return the ham to the pot.  Serve.

Cajun Chicken Breasts

1/2 c. mayo
1-1/2 tbs Cajun spice
1/2 c. shredded Mexican blend cheese, divided
2 tbs finely chopped parsley
4 boneless, skinless chicken breast halves (about 4 oz. ea.)
1/4 c. fresh bread crumbs (I cheat and use the kind from the cannister)

Preheat oven to 425.  Combine mayo, cajun spice, 1/4 cup of the cheese and parsley. Spread on chicken, then sprinkle with crumbs. Bake 20 minutes or until thoroughly cooked. Sprinkle with remaining cheese; heat 1-2 minutes until cheese is melted.

Crispy Chicken Wraps

I buy the Tyson frozen breaded chicken strips to save time and for easy clean up.  This recipe is so versatile, you can really add whatever you like, or use grilled chicken.  The possibilities are endless :)

4-6 chicken strips
4-6 flour tortillas
romaine lettuce (or baby spinach leaves.  I'm not a fan of iceberg lettuce)
1 tomato (diced)
shredded cheddar cheese (or your favorite)
ranch dressing (also good with southwest ranch)

Bake your chicken strips according to package.  Spread dressing onto tortilla.  Add one chicken strip, lettuce, tomato, and cheese, then roll it up!  Serve.  That easy!