Collection of recipes from family & friends

Archive for the ‘Lunch’ Category

Pasta Salad (Greek ‘N Twirls)

Ingredients:

12 Oz. Rainbow Twirls Pasta ½ Cup Olive Oil
1 Cup Feta Cheese, Crumbled 2 Tbsp. Lemon Juice
½ Cup Black Olives, Chopped 1 Clove Garlic, Minced
¾ Cup Radishes, Sliced 1 Tsp. Oregano
¼ Cup Green Onions, Sliced
1 Cucumber, Peeled & Sliced

Directions:

  1. Cook twirls according to package directions.
  2. Toss twirls, cheese, olives, radishes, green onions, and cucumber together.
  3. Mix all other ingredients together and then toss with twirls mixture.
  4. Add salt and pepper to taste.

Creamy Chicken Marsala w/ Angel’s Hair Pasta

This recipe comes from Mom.

Ingredients:

Boneless, Skinless Chicken Breasts 

1

 

Garlic Clove, minced 

2 Tbsp. 

Olive Oil 

1 Pkg. 

Alfredo Sauce 

2 Cups 

Mushrooms, sliced 

¼ Cup 

Marsala or White Wine 

Red Bell Pepper, cut in strips

9 oz. 

Angel’s Hair Pasta 

       

Directions:

  1. Brown chicken on all sides in oil in a large skillet. Remove from skillet.
  2. Cook & stir vegetables and garlic in same skillet over medium heat for 4-5 minutes or until tender.
  3. Stir in alfredo sauce and wine.
  4. Add chicken. Cover, reduce heat to low and simmer for 20 minutes.
  5. Season with salt and pepper.
  6. Prepare pasta as directed on package.
  7. Serve chicken breasts and sauce over pasta.

Garnish with chopped fresh parsley.

Chicken Tortilla Soup

This recipe comes from Randy, Jr.

Ingredients:

1 Tbsp. Vegetable Oil ½ tsp. Sugar
1 Small Onion ¼ tsp. Black Pepper
3-4 Cloves Garlic 1 ½ tsp. Ground Cumin
4 oz. Chopped Green Chilies 1 ½ tsp. Chili Powder
1 Cup Chopped Fresh Tomatoes 1 Tbsp. Worcestershire Sauce
1 Finely Chopped Jalapeno 2 Chicken Breasts
12 oz. V-8 Juice (Spicy is best) Vegetables
1 Beef Bouillon Cube Fried Tortillas, in strips
4 ½ Cups Water Avocados
1 Chicken Bouillon Cube Shredded Cheese
¼ tsp. Salt Cilantro

Directions:

  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, sauté first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (cooked and shredded), and including the bouillon water and the remaining water.
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
  7. Simmer until the vegetables are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (Two small corn tortillas per person is a good rule of thumb.)

Dish up the soup (thickened, if necessary) and top with Avocados, Cheese and Cilantro for garnish. May also put a scoop of sour cream on top.

Chili Bean Tostadas

Ingredients:

1 Lb. Ground Beef Some Tostito Chips
2 Cans Diced Tomatoes Some Grated Cheddar Cheese
2 Cans Chili Beans Spoonful Sour Cream
1 tsp Garlic Salt Some Lettuce, Shredded
1 tsp Chili Powder Diced onions optional

Directions:

  1. Brown ground beef, (onion optional), shake of salt and pepper. Drain.
  2. Add Chili Beans, Canned Tomatoes, Garlic Salt, and Chili Powder.
  3. Simmer until all ingredients are warm.
  4. Crush Tostito Chips onto a plate.
  5. Layer with Chili Mixture, Cheese, Sour Cream, and Lettuce.

Mexicali Spaghetti Pie

Ingredients:

8 Oz. Cooked Spaghetti 2 Tbsp. Minced Onion
2 Eggs, beaten 2 Tsp. Chili Powder
1 Lb. Ground Beef 1 Tsp. Garlic Salt
3 Oz. Cream Cheese, Cubed 1 Tsp. Oregano Leaves
1/3 Cup Ketchup ¼ Tsp. Black Pepper

Directions:

  1. Combine spaghetti and beaten eggs.
  2. Pour into buttered 9″ pie plate.
  3. Brown and drain ground beef.
  4. Mix in cream cheese and ketchup until blended.
  5. Add remaining ingredients and mix well.
  6. Spoon into spaghetti shell.

Bake at 350º for 15 – 20 minutes.