Cheese Ball

I made this for classic movie night with hart and jory - it was gone within 10 minutes! Super easy too.

1 brick of cream cheese
6 sliced of cooked crumbled bacon
2 green onions minced fine
dash of salt
chopped pecans

in kitchen aid whip together cheese, onion, bacon, and salt until well combined.
use your hands to form a ball, and roll it in the chopped pecans.

If not serving immediately wrap in plastic wrap and refrigerate until serving.

PW's Chicken Spaghetti

My family liked this recipe so Im posting it here! Gabe and the kids wont usually touch peppers, so I grated them finely with a cheese grater and it turned out great! Step by step photo tutorial HERE

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

**** easily can be gluten free by using GF noodles and GF cream of chicken or mushroom soup!

Chicken divan

This is sooo good, gluten free, freezes well, kids love it, and it's a one dish wonder!

3c cooked chicken
1 16oz package frozen broccoli
2 c cooked rice (1 c raw)
2 cans cream of chix soup
1 c mayo
1/8 tsp curry
1 tbsp lemon juice

Mix it all together and throw it in a 9x13 dish at 325 degrees for 45 minutes or until broccoli is done.

Morroccan Dip

Here is the Mango Curry dip from the MGCC site. I changed it up a bit, but the idea is generally the same. I used full fat cream cheese, light sour cream, regular raisins, and spiced apricot jam in place of the chutney which I could not find in walmart (maybe fred meyer has it though?) Either way this recipe is a keeper for us. Even Gabe who claims to despise Indian food quite liked this and we at half a plate together watching Casablanca. Try it...you'll like it!

Ingredients:

• 8 oz. cream cheese 
• 2 Tablespoons sour cream I used 4T because it was still really thick after just 2T
• 1 tablespoon curry powder Looks like they use yellow curry, but I used red curry powder, and closer to 2T
• 2/3 cups mango chutney 
• 1/3 cup chopped green onions
• 1/3 cup golden raisins 
• 1/3 cup pecans, chopped

Method:

1. Mix cream cheese, sour cream and curry powder together until well blended.  
2. Spread over bottom of serving dish.
3. Spread mango chutney over cream cheese mixture.
4. Combine green onions, raisins and chopped pecans and sprinkle over chutney.
5. Serve with crackers.

Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

Chicken teriyaki Rice bowls

On my list to make for lunch this week! - im going to just use left over Turkey (dont judge!)

3 tbsp low sodium soy sauce 

1 tbsp honey  

1 tbsp brown sugar 

2 tsp corn starch (Plus extra corn starch to coat chicken) 

2 chicken breast halves, cut into bite size pieces and lightly coated with corn starch 

2 cups assorted vegetables (We used carrots, broccoli and onions, 2/3 cup each) 

1 tbsp freshly minced ginger 

2 garlic cloves minced 

3 cups cooked brown rice 

Peanut or canola oil 

1. In a small bowl combine soy sauce, honey, brown sugar, and corn starch.  Whisk 

together and set aside. 

2. Heat a large wok on the stove and just enough peanut oil to lightly coat the wok. 

(about 2 tsp. – 1 tbsp) 

3. Sauté chicken in the wok until completely cooked.  Remove and place on a paper 

towel to absorb any excess grease. 

4. Transfer the freshly minced ginger, garlic, and vegetables to the wok and sauté 

for about 1 minute. 

5. Transfer chicken back to the wok and sauté until hot.  Add the soy sauce mixture 

and cook to thicken. 

6. Serve over brown rice and Enjoy!!!! Serves 5