Rotisserie Chicken and rice soup

• left overs from a rotisserie chicken including carcass
• 1 can of creamed chicken soup
• 2 cups of rice

veggies or anything else you would like to put in

Easy Beef and Broccoli

Ingredients:
2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot

Hawaiian Grilled Pork Chops

courtesy of  Shelly Breen from Point of Grace's Cooking with Grace

• 1 (20oz) can of pineapple
• six 1inch thick pork chops
• 1/2 cup soy sauce
• 1/2 cup vegetable oil
• 1/4 cup minced onion
• 1 clove of garlic, minced
• 1 Tbsp Brown sugar
  

Spicy Rosemary and Garlic Marinade

Ingredients

• 1 cup Texas Pete Hotter hot sauce
• 2 tablespoons fresh minced rosemary
• 2 tablespoons fresh minced garlic
• 1/2 cup olive oil

Crock Pot Shredded Chicken Nachos

3 Chicken Breasts
1 jar of salsa
1 bag tortilla chips
1 can of black beans
1 bag of shredded cheese

Southwestern Bean & Quinoa Salad With Cilantro-Lime Dressing

Ingredients

• 1 can (15 ounces) READ Southwestern Bean Salad
• 1/2 cup red cherry tomatoes, halved
• 1/2 cup yellow cherry tomatoes, halved
• 1/2 cup chopped tomatillos
• 1/2 cup thin bell pepper strips
• 2 cups cooked quinoa

Dressing:

• 1 1/2 tablespoons canola oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon shredded lime peel
• 1/8 teaspoon cayenne pepper (or to taste)
• 1/4 cup chopped cilantro

Chicken Salad With Roasted Tomatoes

Ingredients

• 1/2 cup pecans, finely chopped and toasted
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper, to taste
• 3 tablespoons butter
• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1/2 pound cherry tomatoes
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 4 cups mixed greens
• Red onion slices
• Cucumber slices
• 2 ounces blue cheese
• Ranch or balsamic vinaigrette dressing