YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Moms chicken enchiladas

 2 chicken breast, cooked and shredded

1 can green chilies

1 tsp chili powder

1/4 of 2 cup bag of shredded cheddar cheese (1/2cup)

1 can cream of chicken soup

1/2 soup can of milk

8oz sour cream

Chili powder

Small flower tortillas

Olives, sliced

Green onion sliced

Cheddar cheese

Preheat oven to 350

In large mixing bowl, add chicken, green chilies, 1t chili powder and 1/4 bag cheddar cheese, combine (bowl 1)

In small mixing bowl, add soup, milk, sour cream, chili powder; stir well. (Bowl 2)

Put 3 big spoonfuls of bowl 2 into bowl 1 and combine until chicken mix sticks together. 

Spray casserole dish with Pam, place a little layer of bowl 2 on bottom of dish. Fill tortillas with desired amount of filling from bowl 1, roll and place in dish. Repeat until bowl 1 is gone. 

Spread rest of bowl 2 on top of stuffed tortillas. As cheese, olives, green onions on top. Cover with aluminum foil. Bake 45-60 minutes or until edges boil. 

EASY MACARONI DINNER SALAD

INGREDIENTS 

1 lb. elbow macaroni or spiral noodles (tri-color make for a pretty salad)

6 oz cubed cheddar cheese (more if you like cheese)

1/4 C minced red onion

4 celery stalks diced

1 red bell pepper diced (optional)

1 small can of sliced black olives (optional)

1 C frozen green peas

12 halved Cherry tomatoes

1 C bite size Broccoli florets

1/2 C mayo

1/4 C apple cider vinegar

1 T sugar

1/4 C fresh dill (optional)

2 T Dijon mustard

1 t Salt

1 t Pepper

DIRECTIONS

1. Cook pasta until al dente. You want them still firm. Immediately run pastas under cold water so it isn't sticky and prevents it from over cooking. Drain well.

2. In a large mixing bowl, toss together cooked, cooled pasta with cheese, onion, celery, red pepper, olives, peas, tomatoes and broccoli.

3, In a medium mixing bowl, mix together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper. (I generally make 1 and 1/2 to 2 times the dressing, and use half when making the salad and the other half just before serving.)

4. Pour the mixture over the pasta and toss until everything is well coated. Cover with plastic wrap and chill for at least 1 hour before serving.

SIMPLE MAYO/VINEGAR DRESSING

 INGREDIENTS

1 C Mayonnaise (or 1/2 C Mayo and 1/2 C plain Greek yogurt)

1 T sugar

2 T Apple Cider Vinegar

Mix together all ingredients until smooth and creamy. 

This recipe can be doubled and keeps for up to a week in the refrigerator.

SUNSHINE BROCCOLI SUPREME SALAD

 INGREDIENTS 

1/2 C Mayo

1/2 C Greek plain yogurt

2 T sugar 

3 T Apple Cider Vinegar

1 lb Fresh Broccoli, chopped into bite-sized pieces (6-8 Cups)

1/2 cup Raisins or Cranberries

1/2 C Salted Sunflower Kernels

1/2 lb cooked crumbled Bacon

1/8 C finely diced Red Onion (more if you like a lot of onion)

DIRECTIONS

1. In a large bowl, whisk together the mayo, yogurt, sugar and vinegar

2. Add in the rest of the ingredients and mix very well.

3. Cover and chill in the fridge for AT LEAST 30 minutes and enjoy!

NOTES:

This dish can be prepared up to 2 days in advance. I do not recommend freezing it as it will become very watery and mushy. I recommend doubling the recipe for parties because it goes fast!!!

 

Maple Sausage Apple Cheese balls

Ingredients 

1/4 cup chopped pecans 

1 pkg Maple Pork Sausage Roll 

2 cups shredded sharp cheddar cheese

3/4 cup all-purpose baking mix

1/3 peeled and coarsely grated, Granny Smith apple

1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 375.

2. Cook pecans in a small skillet over medium-high heat 2-3 minutes or until lightly toasted, stirring constantly. Place in a large bowl.

3. Add remaining ingredients, mix just until blended with wooden spoon or hands.

4. Shape into 36, 1-inch balls.; place in single layer on baking sheet.

5. Bake 12 - 14 minutes or until done (160*) and slightly browned. Serve with toothpicks

Cooking Tips: Cook, cool and crumble sausage for best results

Makes: 18 servings of 2 balls each

Prep Time: 25 minutes

Bake Time: 12 - 15 minutes 

Sue's Daffodil Dip

4 eggs

6 oz pkg cream cheese

1 cup of mayo or 1/2 mayo and 1/2 sour cream 

Blend in food processor ... add to taste onion powder, parsley, garlic powder, salt pepper or 1 T Onion and Herb or Original Mrs. Dash.

serve with veggies