2 tbsp olive oil
4 boneles, skinless chicken breast halves, 8 thighs, OR 12 chicken breast tenders (1-1 1/2 lbs), cut into 1/2-inch thick strips
1/2 cup prepared pesto
Heat the oil in large nonstick skillet over medium-high heat. Add the chicken; cook and stir for 2-3 minutes.
Add the pesto; cook and stir for 3-4 minutes longer or until the chicken is cooked through.
Sienna and I took a trip to Las Vegas on May 28-June 25. It was such a long trip. My Dad has colon cancer and a bunch of other health problems right now. I thought it was a great time to visit. It was Sienna's first time on an airplane. The weather was so hot, once it was 110 degrees with 30 mph winds, crazy! Anyway, here are some pics. I will post some more tomorrow.
This is a picture of my Stepmom, Sienna, 2 of my Aunts, my Dad, and their dog, Katie.
This is Sienna with my niece, Giselle. She fell in LOVE with her cousin. Giselle was sad to see us go home.
Me and my bff, Kelly. I love this girl. It had been over 4 years since we had seen eachother.
6-8 med. red potatoes (about 2 1/2 lbs)
1/2 c sour cream
1/2 c ranch dressing (prepared)
1/4 c bacon bits or cooked, crumbled bacon
2 tbsp minced fresh parsley
1 c shredded cheddar cheese
topping--1/2 cup shredded cheddar cheese
2 c slightly crushed cornflakes
1/4 c margarine, melted
Cook the potatoes until tender; quarter (leave the skins on, if desired) and set aside. Combine the sour cream, dressing, bacon, parsley and 1 cup of the cheese. Place potatoes in a greased 9 x 13 baking pan. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine the cornflakes and margarine. Sprinkle over the casserole. Bake at 350 for 40-45 minutes. Yield: 8 servings.
Pie Pan Taco Bake From: Montana Homestyle Cooking (Amish)
1 c flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp cream of tartar
1 tsp sugar
1/2 stick butter
1/3 c milk
1/2 lb ground beef, browned (I use ground turkey)
1 c salsa (we use Pace picante sauce)
1/2 c sour cream
2 c shredded mozzarella cheese (we use cheddar)
Crust: Combine the ingredients and press into the bottom of a deep 10" pie plate. Filling: Add filling ingredients in layers in the order given. Bake at 350 for 30 minutes. Season the browned beef with taco seasoning and salt, optional. Yield: 4 servings.
Easy Lemon Curd Bars From: May 2011 Country Woman magazine
1 cup butter, softened
1 cup sugar or other sweetener
2 cups flour
1/2 tsp baking soda
1 jar (10 oz) lemon curd
2/3 cup coconut
1/2 cup chopped almonds, toasted
In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well.
Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9 in baking dish. Bake at 350 for 12-15 minutes or until edges are lightly browned. Cool for 10 minutes.
Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
Bake for 18-22 minutes or until golden-brown. Cool completely on a wire rack. Cut into bars. Yield:2 dozen.