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!
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Thursday, June 23, 2011
Monday, June 28, 2010
Pizza Muffins
Yet another yummy recipe from my "Fabulous Freezer Meals" book. The freezer is slowly starting to fill up. :o)
Pizza Muffins
Yield: 20 muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni (I found a bag of Pepperoni Minis and didn't have to chop them)
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk
Preheat oven to 375 degrees F. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, bakind soda, salt, garlic powder, basil, oregano, and sugar. Mix in green onions, pepperoni and 1 cup cheese.
In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins.
Bake at 375 degrees F for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.
To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don't overcook and dry out. Insert a toothpick to check doneness.
Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunch time.
Pizza Muffins
Yield: 20 muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni (I found a bag of Pepperoni Minis and didn't have to chop them)
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk
Preheat oven to 375 degrees F. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, bakind soda, salt, garlic powder, basil, oregano, and sugar. Mix in green onions, pepperoni and 1 cup cheese.
In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins.
Bake at 375 degrees F for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.
To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don't overcook and dry out. Insert a toothpick to check doneness.
Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunch time.
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