Today’s Tasty Thursday Recipe is…

Strawberry Avocado Salad

Strawberry Avocado Salad

Ingredients:

2 tablespoons white sugar

2 tablespoons olive oil

4 teaspoons honey

1 tablespoon cider vinegar

1 teaspoon lemon juice

2 cups torn salad greens

1 avocado – peeled, pitted and sliced

10 strawberries, sliced

1/2 cup chopped pecans

Directions:

1)  In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

2)  Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

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Today’s Tasty Thursday Recipe is…

Lime Chicken Soft Taco

Lime Chicken Soft Taco

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat – cubed

1/8 cup red wine vinegar

1/2 lime, juiced

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

10 (6 inch) flour tortillas

1 tomato, diced

1/4 cup shredded lettuce

1/4 cup shredded Monterey Jack cheese

1/4 cup salsa

Directions:

1)  Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2)  Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Taste Thursday Recipe is…

 Yummy Mummy Spinach Dip

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what you need:

1 pkg.  (16 oz.) frozen pizza dough, thawed

1 egg, beaten

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

2 black olive slices

1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup KRAFT Lite Ranch Dressing

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well-drained

1 green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

WHEAT THINS Original Snacks

How to make it:

PAT dough into 12×6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy’s head. Let rise in warm place 20 min. or until doubled in volume.

HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy’s wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy’s eyes; cool completely.

MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

USE sharp knife to remove bread from top of mummy’s body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.

Today’s Taste Thursday Recipe is…

Taco Pie

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A pre-baked crust of refrigerated crescent-roll dough is filled with a mixture of browned ground beef and taco seasoning layered with sour cream, shredded cheese, and crushed nacho chips. It is returned to the oven for about 10 minutes.

Ingredients:

1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream

8 ounces shredded Mexican-style

cheese blend

1 (14 ounce) bag tortilla chips, crushed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.

3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Today’s Taste Thursday Recipe is…

Smokey Black Bean Dip

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What You Need:

1 pkg. (6 oz.) FRESH TAKE Smokey Mesquite BBQ Cheese Breadcrumb Mix, mixed together

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup milk

1 can (15 oz.) black beans, rinsed

1 can (15.25 oz.) corn, drained

1/2 cup chopped red peppers

Make It:

Heat oven to 375ºF. Reserve 3/4 cup FRESH TAKE. Combine remaining FRESH TAKE with remaining ingredients.

Spread onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved FRESH TAKE.

Bake 25 min. or until heated through.

Tips:

Serve with tortilla chips or pita chips.

Today’s Tasty Thursday Recipe is…

Ray’s Chicken

Great for the three-day weekend!  Enjoy!

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A marinade guaranteed to make your chicken breasts tender and juicy, this one has a little bit of everything…in just the right proportions.

ingredients:

1/4 cup distilled white vinegar

1/3 cup vegetable oil

1/3 cup soy sauce

1 lime, juiced

1/2 lemon, juiced

1/4 cup sherry

2 tablespoons ground mustard

2 teaspoons honey

4 cloves garlic, crushed

1/3 cup brown sugar

2 tablespoons lemon pepper

1 teaspoon dried oregano

1 teaspoon rosemary

1 teaspoon salt

6 skinless, boneless chicken breast halves

Directions:

In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for high heat.

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Zeti Pasta

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  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Today’s Tasty Thursday Recipe is…

Cucumber Lemonade

Cucumber Lemonade

Ingredients:

1 cucumber, thinly sliced

1 (12 ounce) can frozen lemonade concentrate

1 (2 liter) bottle lemon-lime flavored carbonated beverage

Directions:

Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the lemon-lime soda and pour into glasses to serve.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below.