Flatbread Pizza with Spinach

As approved by Lis, this recipe is good:

http://www.ourbestbites.com/2010/07/flatbread-pizza-with-spinach.html

Lis’s Smoothie

Blend in a blender until smooth:
Handful of blueberries
Handful of chopped pineapple
Handful of strawberries, fresh or frozen
2 scoops vanilla ice cream
1 C. strawberry-orange-banana juice
Chopped ice

Lis’s Spinach & Strawberry Salad

Mix:
spinach and romaine lettuce
¼ red onion, thinly sliced
1 gala apple, diced
1 lb strawberries, sliced
¾ lb pecans, spiced
To spice pecans:
¼ C. butter
2 ½ T. sugar
¼ C. orange juice
¾ t. salt
½ t. cumin
¼ t. cayenne pepper
¾ t. mace
Cook for 3 min, add pecans and coat well. Bake on cookie sheet @ 250º for 40 min.
Dressing:
½ C. mayo
½ C. sugar
¼ C. milk
2 T. white vi negar
2 T. poppy seeds
Whisk and refrigerate.
Toss salad ingredients, adding nuts and dressing, immediately before serving

Lis’s Chinese Chicken Salad

Combine all ingredients into a large bowl.

1 head of cabbage- shredded
2 green onions – chopped
½ cucumber – chopped
2-4 packages of Top Ramen noodles (I use 2. Don’t use seasoning)
toasted sliced almonds*
2 cooked chicken breasts**

*Mix sliced almonds with sugar in a saucepan on stovetop (for ½ cup of almonds use 2-3 T. sugar – this is an estimate, doesn’t have to be exact amounts, just use however much you like – lots of sugar = yummy!). Keep stirring as it warms and melts the sugar. The sugar will become syrupy and coat the almonds. The second the almonds start to brown take them off the heat and dump them out onto a piece of foil to cool.

**Boil thawed chicken in water for about 10 minutes on stovetop (like you do for Chicken pasta salad). To see if it is done, cut through center and check for pink. Pink bad, white good!

Dressing:
¼ C. vegetable oil
¼ C. red wine vinegar
¼ C. sugar
½ tsp. salt
¼ tsp. pepper

Mix dressing ingredients and pour over salad. Can serve right away or chill for a few hours so noodles have time to soften.

Lis’s Chicken & Pear Poppy Seed Salad

Combine:
2 C. cooked chicken
1 pkg. fresh spinach
2-3 cored, diced pears
½ pound feta cheese
2 C. chopped pecans

Dressing:
¼ C. finely chopped red onion
½ C. sugar
1.3 C. white vinegar
1 C. canola oil
1 ½ T. poppy seeds

Lis’s Tropical Chicken Pitas

Layer into warm, soft pita breads:
chicken breast, grilled & sliced
pineapple tidbits
mandarin oranges
green peppers, chopped
lettuce leaves (romaine is good)
Top with dressing & enjoy!
Dressing:
1 ½ T. lime juice
1 ½ T. honey
2/3 C. mayonnaise
I container (4 oz) peach yogurt
½ t. lemon pepper

Lis’s Cranberry Chicken

1. Preheat oven to 350.
2. Place 6 - 8 Chicken Breast Halves in 9x13 pan.
3. Spoon one 16 oz can of Whole Berry Cranberry Sauce over chicken.
4. Pour one bottle Catalina Salad Dressing over chicken and berries (I don’t use quite this much, usually half will do).
5. Sprinkle 1 envelope Lipton Onion Soup Mix over all.
6. Cover with foil and bake at 350 for 1 hour.
7. Remove foil and brown for another 15 minutes.
8. Serve sauce with Vermicelli Rice
Vermicelli Rice
2 handfuls vermicelli rice noodles, broken up (or broken spaghetti)
3/4 cube butter (I like to use less)
1 c. white rice (not minute rice)
3 beef bouillon cubes
2 – 2 ½ c. water (varies depending on type of rice, but it is typically about double the amount of water on rice directions) In pan on stovetop, combine noodles and butter. Brown noodles. Add rice, bouillon cubes & water. Bring to a boil. Cover and reduce heat. Steam for 20 minutes.

Lis’s Apricot Coconut Chicken

Mix:
1 C. Mayo
2 T. Dijon mustard
3-4 T. Honey

Crush:
2 C. Rice Chex
¾ C. sweetened coconut

Dip in mayo mix until coated, then roll in chex mix:
8-10 chicken tenders
Bake on cookie sheet for 10-15 min @ 350. Turn and continue baking for 10 min. Coat with apricot glaze and bake for an additional 10-15 min.

Apricot Glaze:
1 small jar apricot jam (or preserves)
¼ C. brown sugar
1 T. fresh, finely minced ginger
1 t. fresh, finely minced onion
Mix and let sit while chicken is cooking. It will become thinner. May add water if still too thick.

Serve over white rice.
Can also add LIGHTLY toasted mix of coconut & sliced almonds to rice.

Lis’s Meat Loaf

Combine:
1 pound ground beef
2/3 C. bread crumbs
2 T. oatmeal
1 C. milk
Add: 2 eggs
¼ C. grated onion
1/4 t. salt
1/8 t. pepper
½ t. sage
¼ t. nutmeg
Form in loaf pan.
Combine:
6 T. brown sugar
½ C. catsup
½ t. nutmeg
2 t. dry or prepared mustard
Spread on meat loaf.
Bake 1 hour 350 degrees.

Yummy with a baked potatoes, green beans and orange, carrot Jell-O salad!

Lis’s Favorite Slippey-Slidey Dessert aka “Dump Cake”

Combine in a 9 x 13 cake pan:
1 can pie filling
1 can crushed pineapple with juice
Sprinkle over top”
1 white or yellow cake mix
Cut over top:
1 ½ cubes butter
Top with:
1 C. chopped nuts
Bake 350 degrees, 1 hour.
Serve with:
vanilla ice cream or
whipped cream