Bacon, tomato pasta stir fry

2 cups cooked, drained pasta, fusilli, penne, elbow, etc.... try to keep warm..

6-8 slices bacon, cut into pcs....I use the Hormel fully cooked bacon, less fat to drain
2 boneless skinless chicken breasts, cut into pcs.
1 cup baby carrots
1/4 cup water
2 cups sugar snap peas, fresh or frozen
1 1/2 cups halved grape or cherry tomatoes

dash or 2 garlic pepper blend, salt

lots and lots fresh shredded or grated parmesan cheese.

cook bacon until crispy, remove, set aside and cook chicken in same large family size skillet, cook until browned, add carrots and water, cover. Cook a few minutes, until carrots are starting to soften. Add sugar snap peas, tomatoes, seasonings, mix well, cover and cook a few more minutes, until veggies are tender and chicken is done. stir in cooked pasta, bacon and toss, to heat...add cheese and serve!

Pesto Pasta with Chicken

This is an old favorite, from waaaaayyyyyy back when....and the original recipe calls for refrigerated ravioli, but I can't use that anymore, so we make do with Tinkyada...

drizzle olive oil
15ish oz chicken tenders
3/4 cup water and 1 tsp Better Than Boullion Chicken flavor
9 oz noodles, penne, elbow, corkscrew, etc, cooked and drained.

3 small zucchini, sliced
1 large red bell pepper, sliced
1/4 cup pesto

lots and lots of fresh grated parmesan cheese

cook chicken in oil until brown, add zucchini, and pepper, cook until veggies are tender crisp, add broth, noodles, cook just till heated, and chicken is done. Toss with pesto and cheese.....gobble up.

can easily substitute broccoli or whatever veggie your hoodlums like....

fruit smoothie

1/2 cup o.j.
1 1/2 cups flavored or plain yogurt (close enough)
1 cup fresh or frozen fruit
1 banana
2 t. honey (if desired, I usually don't)
4-6 ice cubes (less if using frozen fruit)

blend all in blender until smooth.....slurp up!! The boys LOVE this, with any number of combinations.....

more sangria.....

as you may notice, I am cleaning today and finding all those bits of paper that I have scribbled recipes on and putting them on here real quick so I can toss the paper.......

4 oz. red wine
2 oz ginger ale
2 oz 7up
pour over ice, garnish with lemon and lime twist


cabernet sauvignon
Shakka apple liquer
pineapple juice
cranberry juice
grenadine
over ice, garnish with cherry, orange, lime, fresh apple

peanut butter balls

1 1/4 cups Healthy Valley, Rice Bran crackers crushed

2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup peanut butter
1/3 cup corn syrup
1 cup powdered sugar.

mix crumbs, sugar, cinnamon and nutmeg.

Add peanut butter and corn syrup, stir well.

roll heaping teaspoons of mixture into balls.

place on large plate covered in wax paper, put in fridge for one hour.

roll each ball in powdered sugar until it is covered.

****this is a recipe David brought hom from summer school (well slightly adapted to make GF), the other thing you can do is reduce the amount of crumbs, and replace it with powdered milk, then dip in melted chocolate..........this is my favorite way of making it!!!!******

White Wine Sangria II

1 small orange
1 red apple
1 cup sliced fresh strawberries
1 750 ml bottle dry white wine, chilled
2 cups chilled lemon lime soda

cut in half and thinly slice orange

core, cut in half and thinly slice the apple

combine fruit in large pitcher, fill half full of ice, add wine and soda, serve immediatelywith more fresh apple slices and strawberries....yum!

Pineapple Cranberry Salad

1 8oz can crushed pineapple
2 (4 serv.) pkgs OR 1 (8serv) Raspberry Jello
1 can whole cranberry sauce
1 medium apple, cored and chopped
1/2 cup chopped pecans (or walnuts)

Drain pineapple, saving juice. Add enough cold water to juice to make 2 cups.

Heat to a boil and add dry Jello mix, stir until dissolved. Add cranberry sauce, stir till blended. Refridgerate 1.5 to 2 hours until just starting to thicken.

stir in pineapple, apple and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refridgerate 4 hours or until firm, inmold onto serving plate. Store in fridge till serving time.

Obviously, you can also just toss this all in a pretty bowl if you dont have a mold, or just don't want to fool with it.

Actually this recipe came from my mother in law!!!! A couple years ago...it's purty tasty, I think I shall be making it for Christmas Bunco!!!