Guacamole Chicken Salad

http://tastykitchen.com/blog/2013/02/guacamole-chicken-salad/

easy shortcut would be to just combine:
shredded chicken
prepared guacamole
plain greek yogurt
cilantro
a sprinkle of cumin, salt, and pepper.
Here's the original recipe~

• 2 cups Leftover Cooked Chicken, Cubed Or Shredded
• ⅓ cups Whole Plain Greek Yogurt
• 3 Tablespoons Salsa Verde (or A 4-ounce Can Of Diced Green Chiles)
• 1 whole Green Onion, Chopped
• ¼ cups Fresh Chopped Cilantro
• ¼ cups Crumbed Cotija Or Feta Cheese
• ½ whole Avocado, Pitted, Peeled, And Diced
• ½ whole Lime, Juiced
• 1 pinch Salt To Taste
• 1 pinch Cumin (a Generous Pinch)

In a medium bowl combine the chicken, yogurt, salsa verde, onion, cilantro, and Cotija cheese. Mix thoroughly. Gently fold in the avocado. Add the lime juice, salt, and cumin and stir again gently. Taste and adjust seasonings if necessary.

Serve wrapped in a tortilla, in a pita, with chips, or over salad greens. Or by itself.

Easy Party Subs

http://www.rachaelraymag.com/recipe/super-stuffed-deli-sandwich/

Ingredients

• 1 1/2 pounds loaf rye bread, about 12-inches long

• 3 cups thinly sliced green cabbage

• 1/2 cup russian dressing

• 4 ounces deli-sliced swiss

• 4 ounces deli-sliced rare roast beef

• 4 ounces deli-sliced roasted turkey breast

• 4 ounces deli-sliced lean pastrami

• 2 large dill pickles, sliced

Directions

• Using serrated bread knife, cut about 1-inch- thick slice off top of loaf, making lid. Cut around loaf, about 1/2 inch in from sides, being careful not to cut through bottom. Carefully pull out most of bread, leaving 1/2-inch bread shell all around. In medium bowl, toss together cabbage and 1/4 cup russian dressing. Spread remaining dressing inside loaf and on bottom of bread lid. Layer cheese along bottom and up sides of loaf. Continue layering bottom of loaf with meats and pickles. Top with bread lid. Wrap tightly in foil and refrigerate overnight. Cut sandwich crosswise into 8 slices.

Ranch Chicken Sandwiches

• http://www.foodnetwork.com/recipes/ree-drummond/ranch-chicken-sandwiches-recipe/index.

• 4 whole boneless, skinless chicken breasts
• 1/2 cup honey
• 1/2 cup Dijon mustard (or country/grainy mustard)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper
• Juice of 1 lemon
• Crushed red pepper, for sprinkling, optional
• 1 pound thick-cut bacon, sliced in half
• 2 cups grated sharp Cheddar
• 8 soft whole grain buns
• hot sauce

Directions

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.

Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

While the chicken marinates, fry up the bacon until chewy.

When you are ready to cook the chicken, remove it from the marinade and cook it on the grill over medium-high heat, 3 to 4 minutes each side. 

When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

Halve the rolls, sprinkle with a little hot sauce and immediately load with the bacon-and-cheese covered chicken. Wrap in foil for a few minutes to let the buns steam and absorb some juices.

Cajun Chicken Salad

http://simplyrecipes.com/recipes/cajun_chicken_salad/


***a crumble of blue cheese might be really good in this too

• 1 pound skinless, boneless chicken breasts
• Salt
• 1/2 cup plain yogurt
• 2 Tbsp mustard
• 1 Tbsp cider vinegar
• 2 teaspoons paprika
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon prepared horseradish
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped green onion
• Tabasco or other hot sauce to taste

METHOD

1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

2 In a large bowl, mix the yogurt, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the celery, green pepper, green onion.

3 Using a slotted spoon, remove the chicken from the poaching water and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.

Serve over butter lettuce or between two pieces of bread for a sandwich.

Slow Cooker French Dip

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-french-dip/

3-½ pounds Beef Chuck Roast
10-½ ounces, weight Campbell's Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bullion
1-¼ ounce, weight Package Of Onion Soup Mix
Preparation Instructions
Season the chuck roast. I used salt, pepper, garlic powder and onion powder.
Place the chuck roast in a crock pot.
Mix onion soup mix in the beef consomme and pour over the chuck roast.
Pour a bottle of beer over the meat. I find that the darker and richer the beer is, the better the au jus turns out.
Place the bouillon cubes on opposite sides of the meat.
Cover the crock pot and cook on low for 7 to 8 hours.
Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.
I suggest using toasted French bread or po-boy loaves. We love this with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, PLEASE dip into the au jus. It is to die for.

Sausage, Fennel, and Provolone Calzones

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600679

Yield

6 servings (serving size: 1 calzone)

Ingredients

• 4 Italian sausage links, casings removed
  
• 2 cups thinly sliced fennel bulb (about 1 medium bulb) & fronds
  
• Garlic powder, italian seasing, red pepper flakes, salt and pepper to taste
  
• 1 cup vertically sliced onion
• 2 tubes refrigerated pizza dough
  
• 4 big slices provolone or mozzarella cheese
  
• handful grated parmesan cheese
• spaghetti/pizza sauce for dunking
  

Preparation

Preheat the oven to 425 degrees.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Season as desired. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.

Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Place 1 slice of mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. Sprinkle top of each calzone with parmesan cheese.

For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.

If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.

Spinach & Artichoke Calzones

http://www.foodnetwork.com/recipes/rachael-ray/spinach-artichoke-calzones-recipe/index.html

• 2 cups part skim ricotta
• 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
• A few grinds black pepper
• 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 2 cloves garlic, finely chopped
• 2 (10-ounce) tubes refrigerated pizza dough
• 2 cups shredded mozzarella
• Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
• 2 cups tomato sauce, marinara or pizza sauce, for dipping
  

Directions

Preheat oven to 425 degrees F.

Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.

Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.

If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.

Open Faced Cucumber Dill Sandwiches

From Colleen Taylor & Katie Boyd

• 1 loaf cocktail rye bread
• 1 block cream cheese
• 1 package italian salad dressing (dry)
• 1 cucumber
• fresh dill

Mix cream cheese with 1/2 - 3/4 packet dressing mix. Spread onto bread slices. Top with a slice of cuke and dill sprigs.

Mini Fish Burgers

parenting.com

1 pound white fish (tilapia)
1/2 tsp salt
1/2 tsp lemon pepper
1 cup white beans (canned, rinsed, & drained)
1/2 cup chopped fresh parsley
1/4 cup bread crumbs
1 egg, beaten
8 small whole wheat rolls
lettuce, tomato, tartar sauce, pickles, etc

Preheat oven to 375 degrees. Spray baking pan with nonstick spray. Season fish with salt and lemon pepper and bake 7-10 minutes until flaky.

In food processor, puree white beans, parsley, and bread crumbs for 1 minute. Place bean mixture in bowl and add egg. Crumble in fish and mix with hands. Form into 8 small patties.

Coat an ovenproof skillet with cooking spray. Add patties and brown over medium heat on stove top (about 5 minutes) Flip cakes and bake in oven for addition 5 minutes.

Serve on rolls with desired toppings.

Asian Chicken Salad

http://www.kraftfoods.com/kf/recipes/easy-asian-style-chicken-appetizers-107844.aspx


3 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing

1 Tbsp. KRAFT Real Mayo Mayonnaise

1-1/2 cups chopped or shredded cooked chicken

8 snow peas, chopped

2 green onions, thinly sliced

Dash freshly ground black pepper

1/4 cup chopped PLANTERS Dry Roasted Peanuts

Make It

MIX dressing and mayo in medium bowl until well blended.

ADD all remaining ingredients except peanuts and crackers; mix well. Sprinkle with peanuts.

Antipasto Chicken Sandwich

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087082&top5=yes

Yield

4 servings (serving size: 1 wedge)

Ingredients

• 1 (10-ounce) loaf round focaccia, cut in half horizontally
• 2 tablespoons olive paste
• slather of cream cheese
  
• 2 cups shredded roasted skinless, boneless chicken breast
• 1/2 cup coarsely chopped drained marinated artichoke hearts
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup coarsely chopped bottled roasted red bell peppers
• 2 ounces thinly sliced prosciutto
• 1/2 cup (2 ounces) shredded fontina cheese

Preparation

Spread bottom half of focaccia with olive paste. Spread top with cream cheese. Arrange artichokes, tomatoes, peppers, and prosciutto over paste. Arrange chicken on top of veggies. Sprinkle with cheese. Top with top half of focaccia; press gently.

Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Also works great on Foreman grill. Cut into 4 wedges.

Lamb Burgers with Fennel Salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=267536

Yield

8 servings

Ingredients

• Salad:
• 2 cups thinly sliced fennel bulb (about 1 [8-ounce] bulb)
• 1/2 cup fat-free sour cream
• 1/2 cup plain fat-free yogurt
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated lemon rind
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 
  Burgers:
• 1/2 cup (2 ounces) crumbled feta cheese with basil and garlic
• 1/4 cup kalamata olives
• 2 tablespoons Greek seasoning (such as McCormick)
• 1/4 teaspoon salt
• 1 pound lean ground lamb
• 1 pound ground turkey breast
• Cooking spray
• 8 hamburger buns
  

Preparation

Prepare grill or broiler.

To prepare salad, combine first 10 ingredients (fennel through garlic).

To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

Cut patties in half. Place 2 patty halves and 1/4 cup salad in each toasted bun