Hash Brown Ham & Broccoli Quiche

I've been finding some recipes off Tasty Kitchen, and this one is SO good! Click HERE for the recipe.

Cajun Chicken Pasta

We tried another Pioneer Woman recipe and it is definitely a new favorite! I used Chef Paul Prudhomme's Poultry Magic and Tony Chachere's Creole Seasoning as my Cajun Spices.

You can find her recipe by clicking HERE- Trust me, you'll love it!

Fusilli Verde

INGREDIENTS:
1 box spiral pasta
1 can of italian diced tomatoes
1 can of tomato sauce (use your favorite spaghetti sauce or marinara!)
1 yellow squash
1 zucchini
1 bunch of asparagus
1/2 white onion, chopped

2 tsp garlic, minced

Olive Oil

Salt/Pepper- Italian Seasonings, to Taste

DIRECTIONS:

Cook pasta according to the directions on the box. Heat the olive oil in a skillet and add onion and garlic, until soft and fragrant. Add in the tomatoes and sauce. You can either steam the vegetables, or cook them in a separate skillet with olive oil- but add the cooked vegetables in last. Simmer for about 10 minutes. Toss with pasta. (If you want to add a meat- use italian sausage!)

Served with warm bread and salad, delicious!

Jamaican Shrimp and Creamed Spinach

Shrimp:

INGREDIENTS:
6 tablespoons of butter
2 large garlic cloves, chopped
2 teaspoons finely ground black pepter
2 teaspoons dried thyme
1 1/2 teaspoons of cayenne pepper
30 uncooked large shrimp
2 cups of jamaican lager or other lager beer
6 cups of low sodium chicken broth
1/2 cup worcestershire sauce
1 tablespoon of honey

DIRECTIONS:
Melt butter, add garlic, pepper, thyme, cayenne pepper and stir one minute. Add shrimp and saute 1 minute. Stir in beer.
Using slotted spoon, transfer shrip to large bowl. Add chicken broth, worcestershire sauce and honey. Bring to boil.
Let simmer for about 45 minutes until sauce is reduced to about 1 1/4 cups. Return shrimp and cook for about three minutes.
Serve over rice.

Spinach: I used PW's recipe that you can find HERE. Yum!

Chicken Tortilla Soup

Submitted by Natalie Vertin

1 rotisserie chicken (de-boned) OR 2-3 boneless, skinless chicken breasts cooked in 2 cans chicken broth for about 30 minutes. Remove chicken and cut up into bite-sized pieces. Return to broth.

Combine:
Chicken meat
2 cans chicken broth
2 cans Southwest Chicken-Vegetable Soup
1 can chili beans (drained)
1 can Rotel
1 can diced tomatoes w/ onion and garlic

**Can season with fresh/dried cilantro to taste. Heat thoroughly…5 minutes before serviing, crush a couple handfuls of tortilla chips into soup.

To serve, top with crushed tortilla chips, tortilla strips or Fritos, Monterey-Jack cheese, sour cream, guacamole, etc.

Spinach Salad with Basil Dressing

Submitted by Natalie Vertin

INGREDIENTS:
1 bunch spinach, torn into pieces
1 small avocado, cubed
½ small red onion, thinly sliced
4 oz feta cheese (1/2 cup), crumbled
½ cup walnuts or pecans, chopped

Dressing:
2 large garlic cloves, minced
¼ cup fresh basil leaves OR 2 tbsp dried basil
¼ cup red wine vinegar
2 tsp granulated sugar
½ c olive oil
½ tsp freshly ground black pepper

DIRECTIONS:
Mix salad together. Mix ingredients for dressing together and pour over the spinach salad.

Carrot Bars

Submitted by Natalie Vertin

INGREDIENTS/DIRECTIONS:

Beat 4 eggs until thick.

Add:
2 cups sugar
1 ½ cups vegetable oil
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon

Mix. Add 3 jars carrot baby food. Pour into greased cookie sheet or jelly roll pan (or 9 x 13 pan plus a square pan). Bake 30-40 min at 350 degrees.

Frosting: Beat and spread over cooled bars.
¾ of 8 oz package cream cheese
3 tbsp butter
½ tsp vanilla
3 cups powdered sugar

Chocolate Chip or M&M Pudding Cookies

*Top Secret Recipe!*

INGREDIENTS:
2 sticks butter (softened)
1 small box vanilla instant pudding (use JELL-O)
1/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
2 c. chocolate chips or mini M&Ms or regular M&Ms

DIRECTIONS:
Mix ingredients together. Bake 375 F 8-10 minutes. Do not roll the cookies place them the cookie with a tablespoon. If making for a large group, double recipe.

Cowboy Caviar

Submitted by Natalie Vertin

INGREDIENTS:

4 oz – Zesty Italian Dressing
1 firm ripe avocado
1 can (15 oz) Blackeyed Peas
1 can (11 oz) corn kernels
1 can (15 oz) Black Beans
2/3 cup thinly sliced green onions (optional)
2/3 cup chopped cilantro
½ lbs Roma tomatoes, coarsely chopped
Salt to taste
1 Bag tortilla chips

DIRECTIONS:
1. In large bowl, cut avocado into small cubes and mix gently with Italian Dressing to coat.
2. Drain and rinse peas, corn and beans. Add peas, corn, beans, cilantro and tomatoes to avocado mix. Mix gently to coat, add salt to taste.