Avocado Egg Salad Sandwich

I'm not sure why I never thought of this before. I love avocados and hard boiled eggs. I saw this on Pinterest and the recipe came from HERE (neverhomemaker.com) We ate them on toasted flat bread, but they would be yummy as a wrap too. I loved these so much.

Ingredients
4 hard-boiled eggs (I place the eggs in the water immediately  Once it starts to boil I remove heat and cover for 12 minutes. Then I place in a strainer and run cold water over them and peel immediately.)
1 large avocado cubed
2 tablespoons mayonnaise (I don't measure, I just use what it looks like it needs)
1 teaspoon curry or fenugreek powder (I left this out because I didn't have it)
Pinch of salt and pepper

I mixed the eggs with the mayo before adding the avocado. Then I just lightly mixed in the avocado.  After I toasted the flat bread I spread a little more mayo on it before adding the egg/avocado salad.

Cheesy Chicken Ranch Pasta

I saw this on Pinterest and it came from HERE (mommyimhungry.blogspot.com) It was really yummy. I posted the entire recipe, the same as she has it, but I used bow tie pasta instead of lasagna noodles.

Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

 Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

 FOR A GLUTEN FREE CASSEROLE STYLE: (for non GF, use regular pasta)
 2 (12 oz) cans evaporated milk
 1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
 3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated

 Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish. Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer pasta, chicken, sauce, and cheese into dish. Bake uncovered at 350' for 25 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Chicken Enchiladas With Green Chili & Sour Cream Sauce

I really do make a lot of recipes I find on Pinterest. Hopefully I will find time to start posting some of my favorite ones. This one was really good. It came from HERE (joyful-mommas-kitchen.blogspot.com)

Chicken enchiladas with green chili sour cream sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies 1.

 Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Zucchini Crescent Pie

Now that zucchini season is over, I might actually post all my new recipes. I've been way to busy to blog. But, we had so much zucchini this year. My sweet neighbor brought me hers, and I grew my own. For the first time ever I grew a garden. I was pretty proud of myself. I never thought I'd get sick of zucchini, but I did. I hated to see it go to waste so I would cook it in some form every single day. I tried a ton of new recipes, but still have some of my old favorites. This was one that I made multiple times. I loved it. It came from Taste of Home.

Ingredients
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered (my zucchini were HUGE, so I just guessed on this one. I don't really know how much I used. And I cut the pieces very small.)
1/2 cup chopped onion (I left this out)
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Directions Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Honey Lime Chicken Enchiladas

I made these a long time ago, but they were delicious. I've seen this recipe on several blogs and on Pinterest, but the recipe I am posting came from HERE. (life-as-a-lofthouse.blogspot.com)

Honey Lime Chicken Enchiladas
 3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded 10 flour tortillas (soft taco size)
16 ounces monterey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce
1/4 cup heavy cream

 Directions: Preheat oven to 350 degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes. Spray a 9x13 pan and a 8x8 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese. Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas (depending on how saucey you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy! Recipe adapted from: The Sisters Cafe

Crock Pot Mac N Cheese

I am not sure how I came across this blog. It could have been Pinterest or another blog. But, I found it HERE. (tipgarden.blogspot.com) I loved it because it was super easy. 

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups shredded sharp cheddar cheese (I didn't have sharp cheddar so I just used mild)

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot.  Add cheese and uncooked macaroni. Stir gently to mix.  

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.  I think this was completely done after cooking on low for 3 hours. The edges were crispy. 

Peanut Butter Bars

I've seen this recipe all over Pinterest, but the one I followed came from HERE (mybakerlady.com)

 Reese’s Peanut Butter Bars
(from Let’s Dish)

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind)
 2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter (4 tablespoons is for the frosting)
1 1/2 cups semisweet chocolate chips

 Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.