Thursday, February 25, 2010

Dinner Guests: My Sisters

I asked my sisters to share some of their favorite, staple meals at their homes. I've got plenty that I hope to feature here and there under the "Dinner Guests" label, but these are a couple that I am going to try this week...

Poppyseed Chicken
submitted by Chalonn Redd
2 c. sour cream
1 can cream of chicken soup
2 tsp. poppy seeds
2-1/2 c. cooked, cubed chicken
1-3/4 c. ritz cracker crumbs
1/4 c. melted butter

Mix sour cream, soup, and poppy seeds. Stir in chicken. Pour into greased, square baking dish. Combine crackers and butter. Sprinkle over top. Bake uncovered at 350 degrees for 25-30 minutes.

Southwest Pitas
submitted by Ashley
Desired number or pitas
Shredded cheese
Sour cream
1 can of black beans
1 can of corn
Grilled chicken
Cafe Rio Dressing

Preheat oven to 350 degrees. Sprinkle cheese on each pita and place in oven until cheese is melted. Top with lettuce and other desired toppings. Use whatever you want and it is very do-it-yourself and super easy. (Really simple way to change up leftover Cafe Rio stuff).

Cilantro Lime Quinoa Salad
submitted by Chenae
1 cup quinoa, rinsed
fresh lime
olive oil

lettuce or spinach
avacado, diced or sliced
green peppers, diced
diced tomatoes
black beans

Rinse quinoa well under running water (make sure you have a strainer that works for this, quinoa is a small grain so you can't use a colander). Quinoa has to be rinsed because it has this funny taste/scent if you don't. Pour rinsed quinoa into 2 cups boiling water and turn down the heat to medium. Cook about 10 minutes and then turn off the heat and let it sit (you can make this early in the day if you want). When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. It's a yummy texture. Transfer Quinoa to a large bowl.

Chop cilantro and throw into quinoa. Squeeze fresh lime into quinoa mixture (I usually use one lime). Add salt and olive oil to taste.

The rest of the ingredients can be thrown into quinoa, OR what we like to do is set them out individiually so that we can make our own quinoa salad. We had this last night for dinner and it was so ridiculously good. We served it with a side of asparagus (sprayed with olive oil, sprinkled with parm cheese, and cooked for 15 min at 400) and wedges of grapefruit.

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