Simply Sunday~Barb's Buffalo Chicken Salad

Good morning and happy Sunday!
This week, I made a batch of this and then stored the ingredients in little containers to have easy access to munch on it all week.
I do not have exact proportions, I just throw things in!

Ingredients:
Chicken Tenders, butter, olive oil, salt and pepper to taste
Marie's Chunky Bleu Cheese Salad Dressing
Frank's Original Hot Sauce
Crumbled Bleu Cheese
Romaine Lettuce and Mixed Greens
Celery- chopped
Red Onion- chopped
Avocado- chopped
Grape Tomatoes cut in half
Drizzle of Catalina French Dressing- NOTE for low crabbing, I no longer use the Catalina French drizzle

Directions:
Saute' Chicken Strips in pan with a bit of butter and olive oil. Season with salt and pepper. Cool through thoroughly until browned.

Now add about 1/4 cup of Frank's Original Hot Sauce and a touch of water. This will make it very mild. Add more if you like it hotter, like I do!

Cut up Veggies

Let the chicken cool a bit and then cut into bite size pieces. The photo here is not bite sized yet

Put everything on your salad greens, add some crumbled Bleu Cheese, Drizzle with Catalina French dressing and then add the Marie's Bleu Cheese Dressing. So yummy! I cut everything up and put it away in containers and then had it for dinner for several nights. Easy to tailor to your own tastes, but this is what I wanted to put in my salad! 

Enjoy and Happy Sunday! 

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Simply Sunday~ Loaded Pasta Salad

Hi friends,
Please enjoy my Simply Sunday on Saturday!
The other day, I had to plan for 40 Color Guards girls to have dinner for their home game. I was in charge and had 6 moms helping me. We each made 2 salads. I made the wonderful Buffalo Chicken Pasta which is on another post, HERE ,and then this Pasta Salad, which I am going to name "Loaded Pasta Salad". I got the idea off Pinterest, HERE, but added to it. Here is My step by step tutorial:
Here are the Ingredients I used: 

16 oz pasta

8 oz Italian Salad Dressing- I used Kraft Zesty Italian

1/2 lb Salami cubed

1/2 lb Provolone cheese, cubed

3 oz sliced Pepperoni

Can of Black Olives

Jar of Pimentos- 4 oz

Red Grape Tomatoes

Green Pepper, Red Onion, Jarred Pepperocinis 

I bought this Wacky Mac Pasta because I thought it would be fun. It was a little short in the ounces so I added some Vegetable Colored Garden Rotini Pasta. It calls for 16 ounces of Pasta and this had only 12oz

Cut 1/2 lb of hard salami into chunks
Cut 1/2 lb Provolone Cheese into chunks
Add 3 ounces of sliced Pepperoni
I did all of this the day before and then put in a zip lock baggie and added some Zesty Italian Dressing

The next day I chopped a Red Onion and some Banana Peppers - it did not call for either.
Added a chopped Green Pepper,  a small jar of Pimentos, and sliced some black olives
I cooked the Pasta for 8 minutes - see how pretty!

I did not have enough so I added some Garden Rotini 

Next I took the Meat and Vegetable mixture and tossed it in a bowl- yum!

Then added the pasta and more Zesty Italian Dressing. It calls for 8 oz of any type of Italian Dressing 

To be honest, I do not really like Pasta Salad but the girls loved it and I even got compliments on it.  I prefer the mixture without the pasta. Note it does not take 2 days to make, I just did it that way to make things easier on me. Hope you enjoyed and can use this recipe!

P.S.  Yes, I guess this has just turned into a Simply Sunday blog. Since I went back to working 2 jobs last year, I have not kept up with my cards and card posting, butI am STILL a Stampin' Up! Demonstrator and run long distance Monthly Hostess Clubs! So I hope you enjoy the occasional recipe and decorating fun?

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Simply Sunday! Zucchini, Onion, Summer Squash Casserole

Hi friends,
I found this recipe on Facebook. I am not sure who to credit it to, but wow is this yummy!  9/16-/13- I just found where to credit it to: here. I have made it 3 times this week and want to share with you! I have revised it a bit and took photos along the way.

Slice 2 yellow squash and 2 zucchini squash and 1 yellow onion and 3 garlic cloves.  Saute' in pan with olive oil. Today, I also added some mushrooms. Add a bit of salt and pepper and a dash of nutmeg. Cook until tender.

Put mixture in bowl and add 2 cups of Monterey Jack Cheese and 1/2 Cup Asiago cheese- this REALLY makes the flavor burst! Add 1/3 cup of Panko Bread Crumbs.  Place in a greased 9x13 dish

Now mix about 1/4 cup Panko Bread Crumbs and some Parmesan Cheese. Sprinkle on top and drizzle a bit of olive oil- I always seem to forget the olive oil part on the top.

Bake at 375 for just 10 minutes. Turn oven to Broil and broil for about 4-5 minutes. Add a bit more if needed to make it bubbly and crunchy on top. Let sit for 10 minutes and then gobble up the entire pan! Just kidding- I always bring some to my neighbor. I wish I could credit the person who made this great recipe. I have revised it a bit , but hope you enjoy!

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