May Swap

Leah-Garden Pasta Salad with Chicken Whole Wheat Pasta Rotisserie Chicken Veggies Dressing for pasta Parmesan cheese Fruit for Fruit Salad Yogurt Honey Sauce for fruit Cook the pasta according to the package. Remove meat from the rotisserie chicken and tear or cut into bite sized pieces Toss pasta, chicken, veggies and dressing together (veggies will be lightly steamed and dressing made for you) Sprinkle with cheese and enjoy! Cut up fruit and mix lightly with yogurt. Enjoy as well =)

Melody- Orange Marmalade Chicken and rice and greenbeans

Chicken breasts-(I will marinate for you)

The marinade is:

one bottle itallian dressing

one jar kings orange marmalade pour the whole jar over all the chicken

Pour chicken and marinade in 9x13 pan pour marmalade over chicken and marinade and bake at 350 for 45 min

serve chicken and sauce over rice and serve with green beans

Amanda-Cheesy Chicken Meatballs, Caesar Salad & Bread

Ingredients

• 1 pound spaghetti
• 1 1/2 cloves garlic, grated or finely chopped
• 1 28-ounce can crushed tomato
• 1 28-ounce can diced tomato
  
• Basil- seasoned to taste
  
• Salt and freshly ground black pepper- seasoned taste
  
• EVOO - extra virgin olive oil
• Meatballs will already be prepared and ready to put in sauce - will need to slightly thaw or increase cooking time
  

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Preparation

Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions.

Place a medium-size sauce pan over medium-high heat, add EVOO. Add the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and basil and bring to a simmer, cook for 8-10 minutes and season with salt and pepper.(Sometimes I also use some garlic salt)

Place the meatballs in the tomato sauce and simmer for about 10 minutes, or until cooked through.

Pour meatballs and sauce over the cooked pasta add grated cheese

Lu-Speedy Shrimp Scampi

( Sam’s did not have the raw shrimp that I usually get so I am sending pre-cooked shrimp. You will just need to thaw this under cold water and reduce cooking time. I have made this dish with these shrimp before and it turned out fine.)

Ingredients

1 pound shrimp 1 (12-oz.) package angel hair pasta

1/2 cup butter

1/4 cup finely chopped green onion

3 garlic cloves, finely chopped

1 teaspoon salt-free Italian-herb seasoning

1 teaspoon Worcestershire sauce (this is optional, I have never put this in mine)

1 tsp lemon zest (I usually do more.)

Juice of 1 lemon (I usually do juice of 2 lemons)

1/4 cup freshly grated Romano or Parmesan cheese

1 tablespoon chopped fresh parsley or dried parsley

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Preparation

1. Prepare angel hair pasta according to package directions and thaw shrimp under cold water.

3. Meanwhile, melt butter in a large skillet over medium-high heat; add garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning, dried parsley and Worcestershire sauce.

4. Reduce heat to medium. Add lemon zest, shrimp, and cook, stirring occasionally, 3-5 minutes. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.