Southwestern Chicken Salad

2 boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and sliced into bite size pieces
1 (large) head lettuce, chopped into salad form
1 can whole corn, drained
2 cans black beans, drained and rinsed
1 red onion, chopped
1/4 cup shredded colby jack cheese
1/4 cup shredded  cheddar cheese
Ranch Dressing
BBQ sauce
Corn Chips

Mix together first 7 ingredients. Top individual salads with ranch, bbq sauce and Fritos.  Enjoy!!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Stuffed Flank Steak

2-lbs flank steak
1 pkg chopped spinach, thawed & drained
1/2 cup crumbled feta cheese
1 jar (7 oz) roasted red peppers, drained & chopped
2 TBS dry bread crumbs
1 egg yolk
3/4 tsp garlic salt
3/4 tsp black pepper
1 TBS olive oil

Heat oven to 425. Cut steak thickness in half (long ways-you want two thin pieces-you want a top and bottom).
Mix together spinach, cheese, peppers, bread crumbs, yolk, and 1/4 tsp each of the garlic salt and pepper.
Season each steak piece with 1/4 tsp each of garlic salt and pepper.
On greased baking sheet, place on steak. Cover with spinach mixture. Top with other steak, rub with oil and season with remaining garlic salt and pepper.
Bake for 30 minutes, or until desired done-ness is reached. Let sit for 15 minutes before cutting.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31