Chicken Rice Salad

2 cups long grain rice (not instant) cooked in chicken bouillon
1 can cubed all white meat chicken
1 can mandarin oranges
2 cups grapes (red taste the best)
1 cup chopped celery
1/2 cup slivered almonds
1/4 cup chopped onions (optional)

Dressing:  1 cup mayonnaise
                1 TBSP lemon juice
                1/2 tsp. salt
                1/2 tsp pepper

Boil or steam rice with chicken bouillon added to the water until done.  mix up Dressing and add to the rice.  Add chicken (drained), grapes, celery, onions, almonds and mix well.  Last add mandarin oranges and fold in gently.  Chill and serve.

Chicken Taco Pasta Salad

1 pkg. tri-colored pasta
1 packet taco seasoning mix
1 can kidney beans, drained
1 purple onion,chopped
1 can olives,sliced
2 tomatoes, chopped
3-4 boneless chicken breasts,diced
1 can garbanzo beans,drained
1 pkg. frozen petite corn
1 green pepper chopped
2 cups cheese,grated
Taco chips

Cook pasta and drain and cool.  Combine remaining ingredients.

Dressing:   2 cups mayonnaise
                 1 cup buttermilk
                 1 pkg. Fiesta dip mix (Hidden Valley) or mix Ranch pkg with taco seasoning

Recipe shared by Megan Barker

Granola

8 cups of old fashioned oats
1 cup raw slivered almonds
1 cup sunflower seeds
1 cup wheat germ
2 1/2 TBSP ground flax seed
1 cup brown sugar
Mix all of the above ingredients together.

1 cup honey
1 cup oil
1 1/2 tsp salt
2 tsp cinnamon
2 TBSP vanilla
1/4 cup water
Mix all of the wet ingredients then combine with dry ingredients

Bake at 300 degrees for 40 minutes.  Stir every 10-15 minutes

Recipe shared by Preston Bateman

Wild Rice and Chicken Soup

2 chicken breasts, cooked and diced.  (This soup is super yummy with Rotisserie chicken)

3 cans of chicken broth

1/2 onion

4 carrots

2-3 stalks of celery

1 pkg of uncle Ben's Original Recipe Wild Rice made without the butter 

1/2 cup butter

3/4 cup flour

1/2 tsp salt

1/2 tsp pepper

2 cups milk or half and half

Boil carrots, clelery and onion in chicken broth until tender.  meanwhile, prepare wild rice according to package directions omitting the butter.  In a seperate pan prepare white sauce as follows...melt butter in a pan over medium to medium high heat.  Add flour, salt and pepper.  Blend well unitl it starts to bubble.  Let bubble for one minute while constantly stirring.  Add milk and stir auickly with wisk or fork unitl mixture thickens (it will be very thick).  Remove from heat.  add rice and white sauce to broth and veggies.  Sometimes I have to really ix the white sauce with a wisk to get out all the llups.  Add chicken.  If desired add one more can of chicken broth to thin out soup.  

Recipe shared by Sherri Taylor 

Tomatillo Chicken Soup

2 pounds tomatillos, washed and halved
1 TBSP vegetable oil
1 whole chicken
salt and pepper to taste
2 jalapenos chopped
1/2 medium white onion
3 garlic cloves
1 can (15 oz) hominy drained ( I like to use a 29 oz can)
1/4 cup chopped fresh cilantro

Puree tomatillos, and set aside. In a large pot heat oil season chicken with salt and pepper.  Cook until browned.  Transfer to a plate.

Add jalapenos and onions until softened.  Add the garlic and cook until fragrant..  Stir in tomatillo and hominy, add salt and pepper, chicken.  Stir in the cilantro and the very end.