Fiesta Chicken Pasta Salad

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
2 -3 tomatoes, chopped
Avocado, diced

1 Cucumber, diced
1-2 Green Onions
1 C. Frozen corn
Cilantro

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, avocado, green onions, cucumber, cilantro, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

Recipe adapted from http://www.sisterscafe.blogspot.com/

Bridget's Honey Lime Enchiladas

6 Tbs. Honey
5 Tbs. Lime Juice (1 large Lime)
1/2 Tbs. Chili Powder
1/2 tsp. Garlic Powder
1 lb. Chicken ( 3 small breasts), cooked & shredded
8-10 Flour Tortillas
1 lb. Monteray Jack Cheese, shredded
16 oz. Green Enchilada Sauce
1 C. Heavy Cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup green enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top. Enjoy!

Bridget suggested to make the enchiladas sweeter, and to add more honey and just a little more lime juice.

*Recipe found on http://hayleesfood.blogspot.com/

Game Night Dips

Southern-Style Salsa

1/2 C. Chopped Green Bell Pepper
1/2 C. Chopped Red Bell Pepper
1 C. Chopped Cucumber
1/2 C. Chopped Tomato
1 Avocado, diced
1 Fresh Jalapeno Pepper, seeded and chopped
1/4 C. Sliced Green Onions with tops
1/4 C. Snipped Fresh Cilantro
1 (15 oz) can Black Eyed Peas, drained & rinsed
1 (15 oz) can Black Beans, drained & rinsed
1 C. Frozen Super Sweet White Corn
1/3 C. Fat Free Italian Dressing

Add all ingredients in a bowl, mix gently. Refrigerate 1-2 hours to allow flavors to blend. Serve with tortilla chips.



Spinach Artichoke Dip

1 C. Artichoke Hearts, drained & chopped
8 oz. Cream Cheese, softened
1 C. Fresh grated Parmesan Cheese
1/2 C. Mayo
1/2 C. Sour Cream
1 (5 oz) pkg. frozen Spinach, thawed & chopped

Mix all ingredients in a large bowl. Spread evenly into a square 8x8 pan. Bake at 325 degrees for 25-30 min. Serve with toasted baguette bread, tortilla chips, pita chips or crackers.

*You can double this recipe for a 9x13 pan.