Rumbi Island Aloha Mango Chicken Salad

White chicken breast meat cut into chunks (about a cup)
3 cups chopped Romaine Lettuce 
1/3 cup red pepper diced into pieces
1/4 cup red onion, sliced very finely and then diced tiny
feta cheese crumble a tablespoon over each salad when serving
1 mango diced into half inch squares
slivered almonds
tortilla strips over the top

Citrus Salad Dressing
1/4 cup frozen orange juice from concentrate (I just did 1/2 C of orange juice)
1 Tablespoon fresh lime
1/3 cup rice vinegar or apple cider vinegar (I did rice vinegar)
1/4 cup sugar 
1/3 cup salad oil
1/4 teaspoon ginger
1/4 teaspoon Lawry's or Johnny's Seasoning Salt
A few shakes of pepperI prefer to set all the ingredients out in their own bowl and everyone can dish up the quantities they like.  And it also keeps longer in the fridge when it's not combined.

Yummy Chicken Subs

The sandwich sort of looks like this! But brighter with peppers
picture source

Ingredients:

• hoagie roll or nice soft french bread
• chicken breasts
• Italian dressing
• katchup
• Worcestershire sauce
• cream cheese
• onions
• bell peppers
• mushrooms
• provolone cheese
• salt pepper

Directions

1. Put chicken breasts in a pot or crock pot and cook on low for an hour or until just cooked through, then poor Italian dressing, ketchup, all over the chicken until covered.  Add some drops of Worcestershire sauce, and salt and pepper to taste.  Cut up some cream cheese and add to the mixture too.  (about a tablespoon per .5 ounce of chicken)
2. Cook the chicken for two hours at least.  For best results cook on low for 4 hours.
3. Preheat oven to 350.  Cut your bread for individual sandwiches, and also cut open and spread cream cheese on both sides of the bread, then put a slice of provolone on both sides.  Place on cookie sheet in oven for 7ish minutes?? or until cheese is melted, with bread open and cheese facing up.
4. While cheese melting in oven saute chopped onions, peppers, and mushrooms in some olive oil.  Sprinkle with salt and pepper.  Cook until soft.
5. Shred chicken
6. Get bread out of oven and place onion/mushroom/pepper mixture and chicken in the sandwiches
7. Enjoy!

Notes

So we've been into sandwiches lately, and I've been making a lot that have been good, but this one was Jeff's favorite.  He asks for it all the time, so I thought I'd post it.  I made it up, and I'm bad with measurements plus our families are all different sizes, so you'll have to adjust for your needs.  But this is a good one, hope you like it :)

Asian Chicken Salad

 

Salad:

Romaine Lettuce mix

Purple and Green Cabbage

Carrots

(for the above items I have found it is easiest to buy the packaged salad mix called "field greens" it has all of those items already in it, or buy a bag of romaine and a small bag of broccoli slaw.)

Green onions

Slivered Almonds

Brown Rice Noodles

Put all these items in a bowl and mix well

Breaded Chicken (Costco) or Grilled Chicken

Dressing:

Put all items in a blender and mix until combined well.

1 Clove garlic

3/4 cup sugar

1/3 cup apple cider vinegar

1/4 cup purple onion

1 tsp dijon mustard

1/4 tsp salt

1/2 cup mayo

1/2 cup veg oil

1 Tbs Poppy seeds

I usually try to make it in the morning so it has all day for the flavors to combine.

Make as side salad, or serve in warm bake at home tortillas.

*We ate this at a girls Christmas party.  AMAZING.  My new favorite dinner or lunch.  If eating with tortillas, never mix dressing with salad before.  Keep them separate so you can store salad in fridge for days. I promise, it stays good.

Cream Cheese Chicken Enchiladas

~CREAM CHEESE CHICKEN ENCHILADAS~

Ingredients:

5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve. Enjoy!  

*We garnished with tomatoes, spinach and a dollop of sour cream!  So yummy! I have had this recipe saved in my "drafts" in my email for months.  I can not remember for the life of me where it came from!  It is sure yummy though, whoever came up with the recipe! :)

Grilled BBQ Chicken Sandwhiches with all the Toppings

2 large chicken breasts
Stubbs BBQ sauce (original)
Pepper Jack Cheese
Avocados
Tomatoes
Mini Peppers (come in a bag of all colors)
Mayo
Tort  Crusty Rolls from Costco

Smother chicken in BBQ sauce and place on grill, re-smothering as needed while cooking.  Remove Pepper centers and roast on the grill.  When chicken and peppers are finished, place on roll with all other toppings.  Serve with salad, fruit, chips, or sweet potato fries!  (Clayton loved, loved, loved these.  A fun spin from the sometimes sloppy shredded BBQ chicken sandwiches)

Roasted Red Pepper Chicken Melts

Ingredients:

• 7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
• 1 clove garlic, chopped
• 1/2 cup mayo
• 1/2 teaspoon fresh lemon juice
• kosher salt and black pepper
• 2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
• 1 cup shredded mozzarella cheese, or several slices
• a handful of fresh basil leaves
• 1 large french baguette (about 24″ long) or 4 large hoagie buns

Directions: 

Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.

Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Top with basil leaves.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

Notes:

I like to make these open faced. We have made them about once/week since discovering them last month. Jordan especially LOVES them. I sometimes use rotisserie chicken so I barely have to turn the oven on (it heats up our apartment so badly!). I place the basil under the cheese before I toast it. We have it with fresh fruit and it's a perfect summer meal! 

Recipe and picture from: http://www.ourbestbites.com/2013/05/italian-chicken-hoagies-with-roasted-red-pepper-sauce/

BBQ Chicken Pizza

Flat Bread/Pizza Crust (We buy packages of flat bread from Costco and just use those)

BBQ sauce

Grilled Chicken (I use 1 chicken breast for 4 flat breads.  I just cut it up in small pieces, cook in olive oil over the stove, season with salt and pepper)

Caramelized onions (I cut up a yellow onion and cook it in butter and brown sugar.  Sorry I dont have measurments, I just do whatever)

Cilantro (Or green onions if you dont have cilantro)

Mozzarella cheese

Cook at 375 for 20 (ish) minutes

Lemon Angel Hair with Chicken and Spinach

Lemon Angel Hair with Chicken and Spinach

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

**Notes:
-Be sure to use the Perfect Chicken recipe.  Its delish.  
-We do not like spicy food in our family, and the red pepper was too much for us. Next time I would just do a few dashes of red pepper so it isnt as spicy.

Cajun Chicken Pasta

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.

Lemon-Herb Zucchini Fettuccine (Our Best Bites)

Lemon-Herb Zucchini Fettuccine 

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C)
Olive oil
Salt and Pepper

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)

Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonfull of salt

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicky and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zuch and chicken are done take them off the grill and chop ‘em up.

Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there.

Garnish with a little more Parmesan on top and another squeeze of lemon! Enjoy!

Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

1 small onion, chopped

1 Tbsp butter

3 cups chicken broth

3 med carrots, cut into strips

2 med potatoes, peeled and cubed

1 cup sweet corn

2 cubed, cooked chicken

2 Tbsp fresh parsley

Salt and Pepper

¼ cup flour

1 cup milk

8 oz cream cheese, cubed

In large saucepan, sauté onion and butter. Add broth, carrots, and potatoes. Bring to a

boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley,

salt & pepper. Heat through. Combine flour and milk until smooth; add to vegetable

mixture. Bring to boil; cook and stir about two minutes, or until thickened. Add corn, heat through.  Reduce heat. Add cream cheese, stir till melted.

Crispy Southwest Chicken Wraps

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Courtesy of:  http://www.melskitchencafe.com/

Chicken Tortilla Soup

Chicken Tortilla Soup

1 small Onion, chopped

2-3 cloves of Garlic, minced

2 cups Chicken Stock

1 jar Salsa, whatever kind you like, I use my homemade

2-3 Chicken Breast, shredded, I boil it in water with some Knorr chicken bouillon and

Knorr

Tomato bouillon

1 can Sweet Corn

1 can Black Beans

Cumin and Chile Powder, you can also use a packet of Taco Seasoning instead

Lime

Salt

Pepper

Garnish with:

fresh diced Tomatoes

diced Avocado

Cilantro

Sour Cream

Kraft Fiesta Cheese Blend

Tortilla Chips, Yellow, White, or Blue Corn

Saute' onion and garlic in a few tablespoons of oil over medium heat. Add chicken stock and salsa. Add shredded chicken, corn and beans. Season to taste with salt, pepper, cumin, chile powder, and lime juice. Pour into bowls to serve and let your family or guests garnish how they like!

Get Better Chicken Vegetable Lemon Soup

Ingredients:

• 2 large chicken breasts (or 7 small chicken tenders)
• 3 potatoes
• 12 baby carrots (or two medium carrots)
• 2 stalks celery
• head of broccoli
• 1 clove garlic
• 1 lemon
• couple Tbl Italian dressing (or olive oil and Italian dressing)
• salt and pepper for taste
• thyme
• basil
• cumin
• curry
• 2 or 3 cubes chicken bullion
• 6 to 6 1/2 cups water

Directions:

In a large bowl cook the chicken in some Italian dressing for flavor. add some salt and pepper and dice the chicken into bite sizes.  Meanwhile chop up potatoes (un-skinned), carrots, celery, and broccoli also into small bite sized pieces.  Once the meat is finished cooking, add the bullion and water, then the vegetables. Grate in the garlic, and the skin of the lemon.  Add dashes of thyme, basil, cumin, curry salt and pepper to your desire.  Then squeeze the lemon juice into the soup.  Cook until veggies are tender!

(takes about 1 hour to make, and enough food for about 4

Notes:

I  make this recipe whenever someone is sick.  I don't really like chicken noodle soup, and so this is my own version.  I usually also make mom's rolls to go with it.  The lemon really adds a nice flavor. And many of the ingredients are recommended for when you have the flu! I made it for my brother's family when they were sick and they said it was the only thing that they could eat while they were sick.  So hopefully that says something good :)

- From Heather

Hot-ish Buffalo Wings

Ingredients:

• 2 lbs buffalo wings
• 1/2 cup flour
• 1/4 tsp cayenne pepper
• 1/8 tsp garlic powder
• 1/4 tsp paprika
• 1/2 cup butter
• 1 cup hot pepper sauce
• 2 cups vegetable oil

Directions:

1. Remove the tips of wings and cut at the joint to separate drum from flat part. Rinse under cold water and pat dry.
2. In a bowl, season flour with garlic powder, paprika and cayenne pepper. Dredge chicken wings in flour mixture to fully coat.
3. In a skillet, heat vegetable oil and deep-fry wings for about 10 minutes or until golden brown and juices run clear. Remove from pan and drain on paper towels.
4. While chicken wings are frying, melt butter in a saucepan and add hot pepper sauce. Stir to combine and simmer, stirring occasionally, for about 2 to 3 minutes.
5. Dip fried wings in sauce to fully coat. Serve with blue cheese dressing and celery sticks.

Notes:

I made these last night to try something new for a "finger food" to bring for our March Madness kickoff party.  I really liked this recipe because even though it is still breaded and deep fried, I felt like it wasn't very heavy.  (I usually HATE deep fried anything).  I think it wasn't heavy because you don't use any egg or milk to get more flour to stick.  Still pretty fatty, but not as heavy.  Jeff was a big fan too.  Then I served it with the traditional celery and carrot slices, and blue cheese.  I still have to post Jeff's specialty too!

- Picture and Recipe from http://www.onionringsandthings.com/2012/11/buffalo-wings/