Cabbage Salad

This recipe is always a big hit when I make it! I like to make it for potlucks or when there is company because the leftovers can get a little soggy and aren't as good.

Cabbage Salad
1 head cabbage (or buy bag of shredded cabbage)
2 to 3 green onions
3 to 4 chicken breasts, cooked and cut up
3 to 4 pkg Top Ramen noodles (chicken flavor)
1/2 cup almonds
2 Tbsp sesame seeds
1 cup oil
3 packets chicken flavoring (from Top Ramen)
3 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar

Shred cabbage; put in large bowl and add green onions and chicken. Toast crushed Ramen noodles, almonds and sesame seeds on cookie sheet for about 10 minutes at 350 degrees. Watch very closely; can burn very easily. Add to cabbage mixture. Mix oil, flavor packets, sugar, soy sauce, and vinegar. Pour over salad just before serving. Toss and serve.

People are always asking for this recipe when I make it. I'm telling you, it is delicious! You can use it as a side dish, but I have been known to eat it as my main meal as well.

Yummy Chicken Salad

I got this recipe from a girl in my ward and have made it a couple times and it is always a hit.

Chicken Salad

2 cans boneless white chicken (break up the chicken with your fingers or fork)
1 cup chopped celery ( I use a food chopper so it is nice and chopped....;)
1 cup red seedless grapes (I cut them into halves)
I cup chopped cashews (again, I use a food chopper)
2 cups of mayo
salt and pepper and onion salt to taste

Mix all the above ingredients together in a large bowl and enjoy on bread or croissants.

Last time I made it I grated a carrot into it and it turned out great! I know what you are thinking....canned chicken doesn't sound that great, but it really is good, I promise!

Chicken Enchiladas Blancas

I thought these enchilidas were Soooooo yummy. They are my favorite enchilada recipe that I have tried so far! I did forget to add the beans, though. I was bummed, but Stephen was happy because he doesn't like beans! Weirdo! I am pretty sure I used more cheese than it called for too, but I didn't measure.

Chicken Enchiladas Blancas
3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly. Serve with lettuce, tomatoes, olives, and guacamole.

Honey Lime Enchiladas

I have made this recipe twice now and it has been a big hit. Stephen especially loves it and it is a new favorite. Even Kensley ate her plate. This can even be frozen for later and I look forward to using it as a freezer recipe someday when I have freezer space!

Honey Lime Enchiladas
from SistersCafe

1.5 lbs cooked, shredded pork or chicken

Sauce:
1/3 c. honey
1/4 c. lime juice
1 T. chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. (I added a can of black beans drained and rinsed to my chicken mixture).

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

Williams Sonoma Chicken Pot Pie

This recipe was a big hit and I made it twice in the same week because I had enough ingredients on hand to make it again. We didn't even have any leftovers.

W-S Chicken Pot Pie
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 T unsalted butter
2 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 1/2 cup chicken stock
1/2 cup half-n-half
1 T chopped fresh flat-leaf parsley
1 egg yolk, beaten
1 9-inch pie dough round

Preheat oven to 400. Boil carrots for 5 minutes, boil corn for one minute. Drain and set aside. In large frying pan with lid, melt butter over medium-high heat. Add chicken, and cook, uncovered, for about 6 minutes, stirring occasionally until browned on all sides. Sprinkle in flour and stir well. Stir in the stock, half and half, and parsley, and bring to a simmer. Cover, redue heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over the filling and press to rim of dish. Brush surfac lightly with remaining egg yolk. Cut a few slits in center of the top with the tip of a knife. Place pie dish on a baking sheet to catch spills. Bake until crust is golden brown, about 30 minutes. Serve hot.