Penne with Chicken and Pesto

Go here to change serving sizes: http://allrecipes.com/Recipe/Penne-with-Chicken-and-Pesto/Detail.aspx

Servings: 8

Ingredients:

1 (16 ounce) package penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips

2 cloves garlic, minced salt and pepper to taste 1 1/4 cups heavy cream 1/4 cup pesto 3 tablespoons grated Parmesan cheese

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Heather's Cold Sesame Noodles

6 ounces spaghetti -- or chow mein noodles
1/3 cup reduced-fat peanut butter
1/2 cup water
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 scallions -- chopped

Cook the noodles or spaghetti according to package directions; drain, rinse with cold water, and set aside.

Combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, sugar, vinegar, and sesame oil in a small saucpan. Bring to a boil over medium-high heat, stirring constantly, until well mixed. Remove from the heat and cool about 10 minutes. Toss the noodles with the sauce, sprinkle with the scallions, and serve. Best to be served right away at room temperature.

Chrissy's Asian Salmon or Chicken Wrap

2 green onions, chopped

1/3 cup thinly julienne radishes

1/3 cup chopped cucumber

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

¼ teaspoon wasabi paste

1/8 teaspoon ground ginger

2 flour tortillas

1 cup cooked white rice

2/3 cup canned salmon drained or flaked salmon filet

2 teaspoons sesame seeds

Directions

Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.

Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve. (Recipe Yields 2 Wraps)

Fruit Salad

1 can mandarin oranges (save juice from can)

1 can pineapple chunks (save juice from can)

1 jar maraschino cherries, optional (discard juice)

Assortment of "soft" fruit: bananas, kiwi, berries (chopped to same size as other pieces)

1/2 c. mandarin orange juice

1/2 c. pineapple juice

1 box of cook to serve vanilla pudding (do NOT use instant, it will not work!)

Put all fruit in large bowl making sure to drain all canned fruits well. Mix pudding mix and juices from oranges and pineapple. Bring to boil and stir often. The mixture will turn a bit thick and a clear, yellow color. Cool this mix completely & pour over fruit. You can vary the amount of pudding you want to include. Mix gently. Refrigerate and serve when chilled!

Summer Beer

INGREDIENTS :
1 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
12 fluid ounces water
12 fluid ounces vodka
1 (12 fluid ounce) can or bottle beer

DIRECTIONS:
Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.

Chrissy's Sour Cream Chicken Enchiladas

1 16 oz container sour cream

2 10 ¾ oz cans of cream of chicken soup

1 4 oz can diced green chilies

2 cups shredded cheddar cheese

¼ cup chopped green onions

¼ cup sliced pitted ripe olives

10 tortillas

4 chicken breasts, boiled and shredded

Heat oven to 350 degrees. Grease a 13x9 inch-baking dish. In a bowl combine sour cream, soup and chilies; mix well. Spoon a large spoonful of the mixture down the center of each tortilla. Reserve ½ cup of cheese for the top; sprinkle each tortilla with cheese. Chicken, onions, and olives. Roll up and place in greased dish. Spoon any remaining mixture over tortillas. Spoon any remaining sour cream mixture over tortillas. Cover with foil.

Bake for 30 minutes and remove foil. Sprinkle with the ½ cup of reserved cheese. Return to oven; bake uncovered for an additional 5 minutes or until the cheese is melted.

Garnish with red peppers, tomatoes, salsa, or lettuce & enjoy!

Roasted Red Pepper Dip for May's Cooking Club

15 oz roasted red peppers, packed in water, drained (about 2 cups)
1 cup plain fat free yogurt 1/2 cup fresh basil 1/2 tsp garlic powder 1/2 tsp black pepper 2 tsp fresh cilantro, finely chopped   Directions: In a blender, combine roasted peppers, yogurt, basil, and garlic powder.  Puree until smooth.  Season to taste with salt and pepper.  Garnish with cilantro.  Serve with favorite crackers or veggies.

---

Hotmail® has ever-growing storage! Don't worry about storage limits. Check it out.