Butterhorn Dinner Rolls

Broccoli Grape and Bowtie Salad

Ingredients

8 oz bow-tie pasta , cooked to al dente according to directions listed on package

• 1 1/2 lbs broccoli , crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
• 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
• 1/3 cup mayonnaise (full fat)
• 1/3 cup red wine vinegar
• 3/4 tsp salt
• 3 tsp sugar
• 1/3 cup chopped red onion
• 2 cups grapes , chopped into halves
• 1 cup toasted pecans , chopped
• 8 slices bacon , cooked and chopped

Grilled Hawaiian Teriyaki Chicken Bowls

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin

Hawaiian BBQ Chicken Wraps

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
• salt and freshly ground black pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup pineapple , chopped (fresh or canned)
• 1/4 red onion , chopped
• 1 romaine heart , chopped
• 1/4 cup fresh cilantro , chopped
• 4 large flour tortillas (wheat or white)

Instructions

1. Heat oil in a large skillet over medium high heat. 
2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
5. Roll, burrito style and secure with a toothpick. Serve immediately.
6. Consider serving these with a BBQ side dish.

Chicken Marinade

Ingredients

• 2 lbs. Chicken Breasts Tenders, or Thighs
• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

Avacado Mango Salsa

Avocado-Mango Salsa

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Splash of red wine vinigar
• Salt and pepper, to taste

Hamburger Soup

Ingredients

• 1 lb lean ground beef
• 1 onion , diced
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 3 1/2 cups beef broth + better than bouillon to taste
• 1 can (28 oz) diced tomatoes with juice
• 1 can tomato paste
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 3 cups mixed vegetables , fresh or frozen (extra carrots)

Follow Spend with Pennies on Pinterest

Instructions

1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Chicken Taco Soup

Ingredients

• 1 onion
• 1 can chili beans 16oz
• 1 can black beans 15oz
• 1 can whole kernel corn, drained 15oz
• 1 can tomato sauce 8oz
• 1/2 cups chicken broth
• 2 cans diced tomatoes with green chilies 10oz
• 1 pkg taco seasoning
• 2 cups shredded chicken
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 8oz cheddar cheese shredded
• sour cream, tortilla chips, lime cilantro optional

Instructions

1. Mix onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning,and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
2. Serve warm. Additional toppings may included Cheddar cheese, sour cream, lime wedges and crushed tortilla chips, if desired.
3. *Can also be cooked over the stove in a stock pot. Heat for 30 minutes until all ingredients are hot and well blended.
   
   Notes: This soup was super simple. I added more seasonings and some chicken  better than boullion and it turned out scrumptious.