Raise your hand if you can make an entire meal off of a bag a chips and a bowl of guacamole!! I am always looking for a good recipe for the yummy green goodness and I found this one in the Walmart circular last week. I can't wait to try it!!
Last night I made the Buffalo Chicken Spaghetti and it was superb! Definately worth the try.
Guacamole That Rocks!!
3 ripe avocados, pitted, peeled & mashed
1 can Ro-Tel original diced tomatoes & green chilis, drained
3/4 cup chopped onion ( I will probably omit this)
1 tsp lemon or lime juice
1/2 tsp salt
ground black pepper
Directions:
mix all ingredients in a bowl and season with pepper to taste
Wednesday, August 29, 2012
Sunday, August 19, 2012
Buffalo Chicken Spaghetti
I am always on the lookout for new recipes because I really hate getting in an eating rut. Tonight I was cruising around and found this recipe which I can not wait to try out. We love buffalo chicken dip and this sounds awesome!! I found this lovely over at Plain Chicken and if you would like to check out what other yummies there are you can go here. We won't be trying it this week because we had spaghetti (with lots of leftovers), pizza and Olive Garden in the past five days and the hubby has said no to any more italian food for a while!! As soon as he is ready I can guarantee that we will try it.
Buffalo Chicken Spaghetti
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
Buffalo Chicken Spaghetti
- 16 oz spaghetti
- 3 cups cooked, chopped chicken (I use a rotisserie)
- 2 cups chicken broth
- 8 oz cream cheese (can use light)
- 1/3 - 1/2 cup Frank's hot sauce (more or less to taste)
- 1/2 cup cheddar cheese
- 1 cup Ranch dressing
- green onions
- cheddar cheese
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
Thursday, August 9, 2012
Tortellini Salad
I love to read cookbooks and back in the spring I bought a cookbook from the church my sister and her family attend. I love different kinds of pasta salads and this one sounded really good. I finally got the chance to make it and the hubster enjoyed it. I added shrimp to ours and it was really good. I sauteed the shrimp in some butter, garlic and old bay seasoning. Cool completely.
9 oz tortellini (cheese filled) I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing
Cook tortellini according to directions. Coat with dressing and let cool (be generous). Add remaining ingredients and toss. You can add more dressing at this time if you desire. Chill for several hours before serving.
9 oz tortellini (cheese filled) I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing
Cook tortellini according to directions. Coat with dressing and let cool (be generous). Add remaining ingredients and toss. You can add more dressing at this time if you desire. Chill for several hours before serving.
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