Quick and Easy Chicken Salad And Meal Plan

Tips:

• If you are out of food coloring, try adding a spoon of cherry or strawberry Jello (or whatever color you need) to your frosting to color it and make it extra tasty.
• For a cool summer treat or if you get a good deal on bananas and need to do something with them quickly, roll them in strawberry jam. Then roll or sprinkle with nuts and granola and put them in the freezer. This makes a great easy treat for both kids and adults.
• Here’s a delicious way to use leftover meatloaf – Place a slice of meatloaf and a slice of cheese between some bread. Then grill as you would grill a cheese sandwich.

Meal Plan:

Layered Chicken Salad*
Potato Nachos*
Freezer Pickles*
Dinner Rolls
Watermelon and Cantaloupe Slices

Recipes:

Everyone is always looking for quick and easy chicken recipes and it doesn’t get much easier than this. This recipe is especially good if you need something to make the day before and just serve when you need it. If you are having company or a party or you just need something to make on Saturday and pull out after church for Sunday dinner, this recipe is a good one to use.

Layered Chicken Salad

4-5 cups iceberg lettuce, shredded
1 medium cucumber, sliced
1 cup fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup green onions, sliced
1 lb. fresh pea pods, halved
4 cups chicken, cooked and cubed
Cherry tomatoes

Dressing

2 cups mayonnaise
1 Tbsp. sugar
2 tsp. curry powder
1/2 tsp. ginger

Mix dressing. Layer all other ingredients but the tomatoes in a large glass bowl. Spread the dressing over the top and garnish with tomatoes. Cover and chill several hours or overnight.

The next recipe can be used as a side dish or as an appetizer. It is a great way to use leftover boiled red potatoes. If you don’t like your food hot, just leave off the jalapenos. This recipe makes a huge amount but you can easily cut it down and just make the amount you want.

Potato Nachos

8 medium red potatoes, cooked in skin
1 envelope ranch salad dressing mix
1 jar (12 oz.) jalapeno pepper slices
2 cups (8 oz.) cheddar cheese, grated
2 cups (8 oz.) Monterrey Jack cheese, grated
2 cups (16 oz.) sour cream
6-8 green onions, chopped

Slice potatoes into 1/4 inch thick slices. Place in single layers on three -15x10x1 inch pans. Top each slice with a pinch of dressing mix, a pepper slice and the cheeses. Bake uncovered at 350° for 10 minutes or until cheese is melted. Top with sour cream and onions. Makes 12 servings.

Everyone’s gardens will be coming into full swing soon so here is a recipe to help you use all those cucumbers you have or will soon be getting. This recipe is especially good if you don’t want to have to can all of them or if you have lots of room in your freezer. You can also try this recipe with other veggies like peppers or okra or you can mix them with the cucumbers.

Try some of the onions from this recipe on your hot dogs.

Freezer Pickles

4 lbs. pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups apple cider vinegar (You can use white vinegar but the apple cider vinegar gives it a better flavor boost.)

Combine cucumbers, onions, salt and water in large bowls and let stand at room temperature for 2 hours. Add sugar and vinegar. Stir until sugar dissolves. Pack into 1 pint containers, cover and freeze. Keep for 6-8 weeks. Thaw at room temperature for 4 hours before serving. Makes 10 pints.

If you are busy, you can let them stand for a bit, stirring once in a while until the sugar dissolves.

 

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