Friday, March 9, 2012

What's for Lunch?

Just thought I would share with you a few recipes that combined for a delicious lunch prepared for some very special ladies to thank them for working above and beyond the call of duty!


Chicken with Orzo Pasta


1 cup orzo pasta
1- 1 1/2 lb. pkg. boneless chicken
1 T. olive oil
3 T. butter
2 T. onion flakes
2 cloves garlic, chopped
Salt and Pepper
3 T. flour
1/2 C. chicken broth
1 C. milk
1/2  C. grated Parmesan cheese
1 small jar chopped pimento, drained
1 C. cooked frozen sweet peas

Topping
1 C. fresh bread crumbs
1/2 t. paprika
1 t. dried parsley flakes
Salt
Pepper
2 T. melted butter

Cook pasta according to package directions. Drain and rinse. Sprinkle chicken with salt and pepper. Cut into bite size pieces. In a large skillet, add olive oil over medium heat. Add chicken and cook until browned, stirring frequently. Remove chicken and set aside. Melt 3 T. of butter in the skillet. Add onion flakes and garlic and cook for 1 minute. Stir in the flour until blended. Add chicken broth and milk. Cook, stirring, until thickened. Add the Parmesan cheese, pimento, and peas. Add salt and pepper to taste. Stir the chicken and pasta into the mixture. Spoon into a lightly greased 11 X 7 inch baking dish. Combine topping ingredients and sprinkle over top of casserole. Bake at 350 degrees for about 20-25 minutes or until bubbly.

Bagel Chip Salad


24 oz. salad greens of your choice
1/2 C. chopped pecans
1 bag of bagel chips (broken up)
4 oz. crumbled feta cheese
1 Granny Smith apple, chopped
2 oz. Craisins

Dressing
1/2 C. sugar
1/2 C. olive oil
1/4 C. apple cider vinegar
1 T. poppy seeds
1/4 C. Worcestershire sauce
1/4 t. paprika
1 1/2 t. onion flakes

Mix all dressing ingredients together and refrigerate until ready to serve. Layer salad ingredients in any order. Toss with dressing just before serving. The Bagel Chips just make this salad!


Garlic Sourdough Loaf



1 cup butter, softened
1 T. minced garlic
1/4 C. grated Parmesan cheese
1 T. garlic salt
1 t. Italian dressing
1/2 t. black pepper
1/4 t. paprika
 2 small sourdough loaves (I purchased from the Publix bakery)

Combine first 7 ingredients and mix until smooth. Carefully slice bread loaves (without cutting all the way through) first horizontally and then vertically to form bread sticks. Spread butter mixture throughout the bread sticks. Wrap in aluminum foil and heat until butter is completely melted. I placed mine in the oven with the chicken dish.

Pecan Pie Squares



1 8 oz. can Pillsbury crescent dinner rolls
1/2 C. chopped pecans
1/2 C. sugar
1/2 C. corn syrup
1 T. butter, melted
1/2 t. vanilla
1 egg, beaten

Preheat oven to 350 degrees. Unroll dough and place in lightly greased 13 X 9 inch pan; press perforations to seal - press over bottom and 1/2 inch up sides to form a crust. Bake crust for 8 minutes. In a medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake about 20 minutes longer or until golden brown. Cool completely before cutting into bars.

Note: Pillsbury has lots of great recipes!! You can sign up to receive their recipes via e-mail at www.pillsbury.com

Let me know if you try any of these recipes! I hope you enjoy them as much as we did today at Sprayberry!

2 comments:

  1. Carla, love these recipes...how much chicken? I wasn't clear about that. Let me know if you see this post. I am still trying.

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    1. I used a pkg. of 3 chicken breasts. They are usually 1 - 1 1/2 lb. I went back and changed that in the recipe to be clear! Thanks!

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