Antipasto Picnic Salad

This was yummo. I will add a bit less of the reserved liquid next time.
Antipasto Picnic Salad

From: Taste of Home Simple & Delicious Cookbook

1 pkg. (16 oz.) medium pasta shells
2 jars (16 oz. each) giardiniera
1 lb. fresh broccoli florets
1/2 lb. mozzarella cheese, cubed
1/2 lb. hard salami, cubed
1/2 lb. deli ham, cubed
2 pkgs. (3 1/2 oz. each) sliced pepperoni, halved
1 lg. green pepper, cut into chunks
1 can (6 oz.) black olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. lemon juice
1 tsp. Italian seasoning
1 tsp. coarsely ground pepper
1/2 tsp. salt

Cook the pasta according to package directions.  Meanwhile drain giardiniera, reserving 3/4 cup liquid (I thought this was too much and will be cutting it in half next time.).  In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

Drain pasta and rinse in cold water; stir into meat mixture.  For dressing, in a small bowl, whisk oil, vinegar, lemon juice, Italian seasoning, pepper and salt and reserved giardiniera liquid.  Pour over salad and toss to coat.  Chill until serving. 

Chicken Coleslaw Wraps

This was a super yummy, five star, quick fix meal. I made my own coleslaw, using the Memphis Style coleslaw recipe that I posted just the other day. Best.Coleslaw.Ever.
Chicken Coleslaw Wraps

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken breasts, cut into 1" strips
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
1 1/2 cups deli coleslaw
1/2 cup pineapple tidbits
4 sun-dried tomato tortillas (10"), warmed
1 medium tomato, sliced
1 cup, cheddar cheese, shredded

Sprinkle chicken with salt and pepper.  In a skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Combine coleslaw and pineapple; spread evenly over each tortilla.  layer with tomato, cheese and chicken; roll up tightly.

Memphis Style Coleslaw

This coleslaw is the best by far than any I've ever made, sorry mom. I make it whenever a recipe calls for coleslaw and then we eat it as a side with the meal the next day and so on.
Memphis Style Coleslaw

From: Our Best Bites

1 cup mayonnaise
2 Tbs. dijon or whole-grain mustard
2 Tbs. apple cider vinegar
2 Tbs. sugar
1/2 heaping tsp. kosher salt
1 Tbs. onion, grated
2 - 2 1/2 tsp. celery seed
1 (16 oz.) bag shredded cabbage with carrots (not fine shreds)
1/2 green bell pepper, minced
1 carrot, peeled and grated

Combine the mayo, mustard, vinegar, sugar, salt, onion and celery seed.  In a large bowl, combine shredded cabbage, carrots and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Buttery Brussels Sprouts

This was my husband's first experience with Brussels Sprouts. I was worried, because they tend to be a love it or hate it type of food. I loved it. He liked them, but didn't love them. My kids... well, not so much. But if you like Brussels Sprouts, these are yummy. I halved the recipe when I made this, so the recipe below is also halved.
Buttery Brussels Sprouts

From: Taste of Home Simple and Delicious Cookbook

1/2 cup chicken broth
3 Tbs. white wine
2 1/4 tsp. butter
1/8 tsp. white pepper, divided
1 pkg. (10 oz.) frozen brussels sprouts
1/4 tsp. salt

In large saucepan, combine broth, wine, butter and half of the white pepper; bring to a boil.  Add brussels sprouts.  Reduce heat; cover and simmer for 6-9 minutes or until tender.  Drain and transfer to a bowl.  Sprinkle with salt and remaining pepper.

Chicken Wellington

I'd never had this before but have always wanted to try it, so I gave it a shot by making it. So, I have nothing to compare this to, but I really enjoyed it as did the hubs. And though I enjoy the ease of using a pre-made pie crust, I think I'll make my own next time. They are just better.
Chicken Wellington

From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1 Tbs. olive oil
4 Tbs. butter, softened, divided
1 tsp. dried crushed rosemary
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
2 pkgs. (15 oz. each) refrigerated pie crusts
1 egg, lightly beaten
1 1/4 tsp. chicken bouillon granules
1 1/4 cups hot water
3 Tbs. flour
2 Tbs. white wine

Flatten chicken to 1/4".  In a skillet, cook chicken in oil and 1 Tbs. butter for 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt pepper and 1 Tbs. butter.  Unroll pastry sheets; cut each into a 9" square. (I baked the scraps with some cinnamon sugar for a sweet treat!)  Place a chicken breast half on each square; spread chicken with butter mixture.  Fold pastry over chicken.  Trim off excess pastry; pinch seams to seal.  Place on a greased baking sheet; brush with egg.  Bake at 450 degrees for 18-20 minutes or until golden brown.  Let stand 10 minutes before serving.


Meanwhile, dissolve bouillon in hot water.  In a saucepan, melt remaining butter; stir in flour until smooth.  Gradually stir in bouillon and wine.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken. (I always at least double the sauce because as I've mentioned before we really like sauce.)
 

Fabulous Feta Salad

This was simple and yummy, my kind of side dish. I made it without the chicken since we were already having chicken.
Fabulous Feta Salad

From: Taste of Home Simple and Delicious Cookbook

2 1/2 cups bow tie pasta
4 cups romaine lettuce, torn
1 cup cooked chicken, cubed
1/2 cup feta cheese, crumbled
1/2 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, romaine, chicken and feta cheese.  Drizzle with the dressing and toss to coat.

Chicken Pizza

This was amazing. I had never used a pre-baked pizza crust before and I was pleasantly surprised.
Chicken Pizza

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken bread, cut into 1" strips  ( I cut mine into chunks) 
1 Tbs. olive oil
1 (14 oz.) prebaked Italian bread shell crust 
1/4 cup prepared pesto
1 lg. tomato, chopped
1/2 cup canned black beans, drained and rinsed
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded


In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Place the crust on a lightly greased pizza pan.  Spread with pesto; top with the chicken, tomato, beans and cheeses.  Bake at 400 degrees for 10-12 minutes or until cheese is melted.

Lemon Pepper Vegetables

Lemon Pepper Vegetables

From: Taste of Home Simple and Delicious Cookbook

1 lb. fresh green beans, trimmed and cut into 2" pieces
2 Tbs. water
1 small yellow squash, cut into 1/2" slices
1 cup cherry tomatoes, halved
2 Tbs. butter
3/4 tsp. lemon pepper seasoning
1/4 tsp. Italian seasoning

In a large microwave-safe bowl, combine the green beans and water.  Cover and microwave on high for 5-6 minutes or until crisp tender.  Stir in squash.  Cover and microwave on high for 2 minutes.  Add tomatoes.  Cover and cook for 30 seconds longer or until heated through; drain.  Gently stir in the butter, lemon pepper and Italian seasoning.

Balsamic Asparagus

Balsamic Asparagus

From: Taste of Home Simple and Delicious Cookbook

1 cup water
1 lb. fresh asparagus, trimmed
2 Tbs. balsamic vinegar
1 Tbs. butter, melted
1 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, bring water to a boil.  Add asparagus; cover and cook for 2-4 minutes or until crisp tender.  In a small bowl, combine the vinegar, butter, garlic, salt and pepper.  Drain asparagus; drizzle with balsamic mixture.
 

Dolloped Sweet Potatoes

These were so sweet and mega yum.
Dolloped Sweet Potatoes

From: Taste of Home Simple and Delicious Cookbook

4 small sweet potatoes
1 pkg. (3 oz.) cream cheese, softened
1 Tbs. butter, softened
2 Tbs. brown sugar
1/4 tsp. pumpkin pie spice

Scrub and pierce sweet potatoes; place on a microwave safe plate.  Microwave, uncovered on high for 10-13 minutes or until tender, turning twice.

Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.  Make a slice in the top of each potato; fluff the pulp with a fork.  Dollop with cream cheese mixture.