Friday, July 11, 2014

Honey-Herb Chicken Salad

1/3 Cup Miracle Whip or Mayonnaise
2 Tbsp Honey
1 Tbsp Lemon juice
1 tsp Dried tarragon leaves, crushed
2 Chicken breasts, split, boned, skinned
1 Cup Thin leek slices
1 Cup Mushroom slices
1 Garlic clove, minced
1 Tbsp Margarine
10-oz Torn spinach
1/8 tsp White pepper

  • Mix together salad dressing, honey, juice and tarragon; pour over chicken, Cover; marinate in refrigerator several hours or overnight. Drain, reserving marinade.
  • Preheat oven to broil
  • Place chicken on greased rack of broiler pan. Broil 10 minutes on each side or until tender, brushing occasionally with marinade.
  • Cut chicken into 1-inch pieces; keep warm
  • Saute leeks, mushrooms, garlic and margarine in large skillet until tender. Add spinach and pepper; cover, stirring occasionally, over medium heat just until spinach is wilted, about 3 to 5 minutes
  • Spoon spinach mixture onto individual serving plates; top with chicken. Serve immediately. Makes 3 to 4 servings
Prep Time: 15 minutes plus marinating
Cooking Time: 25 minutes

Thursday, July 10, 2014

Savory Cheese Tortellini

1/2 lb Velveeta Pasteurized Process Cheese Spread, cubed
1/2 Cup Milk
1/4 tsp Ground nutmeg
1 7-oz pkg. cheese-filled tortellini, cooked, drained

  • Mix together process cheese spread, milk and nutmeg in saucepan; stir over low heat until process cheese spread is melted
  • Add torellini; mix lightly. Makes 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes