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

Tossed Salad with Mandarin Oranges and Almonds

This salad sounds a little strange, but trust me (and my mom) it's really good! Not only is the dressing good, but the mandarin oranges and almonds truly make the salad! 
2 tbs minced parsley
2 tbs balsamic vinegar
1 tbs extra virgin olive oil
1 small garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbs water
8 cups torn romaine lettuve
3 celery stalks, sliced
8 scallions, sliced
1 (11 oz) can mandarin oranges, drained
2 tbs sliced almonds, toasted ( to toast: place almonds in small nonstick skillet over med. heat, cook stirring constatntly until lightly browned, 2-3 minutes)
In a small bowl combine the first 8 ingredients; mix well. In a large bowl combine the lettuce, celery and scallions. Add the dressing; toss to coat. Serve topped with the oranges and almonds.

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

Home-Style Coleslaw

1 medium head of cabbage, shredded
3 medium/small carrots, shredded
2/3 cup reduced fat mayonnaise
1/3 cup fat free sour cream
1 TBS sugar
2 tsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
In bowl combine the cabbage and carrots. In small bowl combine the remaining ingredients. Pour the dressing over the cabbage mixture; toss to coat. Cover and refrigerate for 6-8 hours or overnight.
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

Dijon Green Beans

 1-1/2 pounds fresh green beans, trimmed and boiled till crisp/tender (I've used home-canned green beans)
2 TBS red wine vinegar
2 TBS olive oil
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 cup grape tomatoes, halved (I have used...normal tomatoes diced up)
1 small red onion, sliced
2 TBS Parmesan cheese (optional)
Whisk together the vinegar, oil, mustard, salt and pepper. Drain the beans and place them in a large bowl. Add the tomatoes and onions. Drizzle with the dressing and toss to coat. Sprinkle with cheese.
If using canned green beans just warm the green beans up on the stove top or in the microwave.

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