Caesar Chicken Pasta Salad

1 pound chicken

½ pound spiral pasta

1 romaine heart, chopped

½ pint cherry or grape tomatoes

1/3 cup Caesar dressing
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. Serve with a little sprinkle of Parmesan cheese.

Coloring Book: Color Your Happy Home Part 2

I completed a couple more pages in the adult coloring book that I bought last fall called "Color Your Happy Home." The bucket style lists on each pages are fun to read and would be fun to do a few of the items on the lists.

Coloring Book: Color Your Happy Home

Clutter Busting Challenge September 2018

I'm purging 24 magazines this month.


My Purge Pile:

Chicken Pasta Salad

1 (16 ounce) package corkscrew pasta

1 (8 ounce) bottle light Italian dressing

1 pound baked chicken breast, cubed

1 small onion, diced (optional)

1 cup diced green bell pepper

1 cup diced tomato

Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain. Combine the pasta and the Italian dressing in a large bowl. Add the diced chicken breast, onion, bell pepper, and tomato; stir until well combined. Cover, and chill 2 hours or overnight.

Mexican Pasta Salad

3/4 lb ground beef

1/2 - 1/3 cup chopped onion
1 pkg. taco seasoning mix
3/4 cup water
8 oz rotini pasta
2 tomatoes, chopped
8 oz shredded sharp cheddar cheese
1 cup sliced black olives
1 avocado, peeled and cubed
1- 1 1/2 cups taco sauce
2-3 cup shredded lettuce


In large skillet brown ground beef and onion; drain off excess fat; add seasoning mix and water. Bring to a boil, reduce heat and simmer uncovered 10 minutes, stirring occasionally. Cook rotini according to package directions. Add remaining ingredients, stir gently. Serve hot or cold. When serving cold, add shredded lettuce just prior to serving.

Screwy Noodle Pasta Salad

1 12-oz. pkg. spirals

1 can olives, sliced or halved (Save the olive juice!)

¼ cup olive juice

1 cup Parmesan cheese 

¼ cup oil

1 t. lemon juice

1 t sugar or 2 t. honey

1 T. vinegar

1 small carrot, grated

Fresh broccoli ~ a few florets chopped up

½ cup mayonnaise

[Optional: diced chicken]

   

Boil spirals, drain, cool with cold water. Mix all ingredients from olive juice to mayo. Add spirals, olives and chicken (if using.) Mix lightly so spirals aren’t crushed. Add salt, pepper, onion powder, garlic powder and Mrs. Dash to taste. 

Cauliflower Broccoli Raisin Salad

2 1/4 cups fresh cauliflower florets

2 1/4 cups fresh broccoli florets
1/2 cup chopped onion
1/2 cup raisins
2 tablespoons Bacon Bits
1/2 cup  mayonnaise
2 tablespoons white vinegar
2 tablespoons sugar

In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.