Texas Caviar

Texas Caviar {Mom Riedel}

1/2 LG Purple Onion, chopped
2 Med Tomatoes
2 LG Avocados
1 can Black Beans
1 can shoepeg corn
2 teaspoons garlic powder
1/4 cup zesty Italian Dressing

Avocado Shrimp Salad

Avocado Shrimp Salad Recipe

Author: Six Sisters Stuff

Prep time:  10 mins

Total time:  10 mins

Serves: 6

 

Ingredients

• 1 lb mini cooked shrimp, peeled and deveined
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ⅛ cup chopped red onion
• 2 limes, juiced
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

Instructions

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let it marinate at least 5 minutes to mellow the flavor of the onion.
2. In a bowl combine the shrimp, avocado, tomato, jalapeño and cilantro. Combine all the ingredients together. Add salt and pepper to taste.

CHICKEN SALAD CROISSANT SANDWICHES

CHICKEN SALAD CROISSANT SANDWICHES 

INGREDIENTS 
4 cups cooked, shredded chicken
1 1/2 cups chopped celery
1 1/2 cups red grapes, halved
2 green onions, thinly sliced
1 cup mayonnaise
1/4 cup sour cream or ranch dressing
2 Tablespoons fresh dill, chopped
1 teaspoon black pepper
1 teaspoon salt
juice of 1 small lemon
8 Croissant rolls

 INSTRUCTIONS 
Add the chicken, celery, grapes and green onion to a large bowl. Toss to combine. Set bowl aside.

In a small bowl, add the mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.

Cover and refrigerate 6 hours or overnight.

Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Mediterranean Chicken Pita Tacos

Mediterranean Chicken Pita Tacos

Ingredients:
Pita Bread
Cooked Chicken
Chopped tomato
Chopped cucumber
Red onion, slivered
Feta Cheese
Tzatziki Sauce

Serve each pita with a generous spoonful of tzatziki sauce along the bottom, top with cooked chicken, cucumber, tomato, and red onion. Serve with additional tzatziki sauce for dipping!

Tzatziki Sauce: 
1 cucumber, peeled, deseeded and grated
2 heaping TB plain Greek yogurt
1/2 clove garlic
dash of salt
1 tsp red wine vinegar
1/2 tsp dried dill weed

Peel cucumber and slice in half horizontally. Scrape seeds out with a spoon and carefully grate using a mix of small and large holes of a cheese grater. Place grated cucumber in a fine mesh colander and using the back of a spoon press out as much moisture as possible. Scoop cucumber into a clean kitchen towel and wring out remaining moisture. Place cucumber into food processor with remaining tzatziki ingredients and pulse until smooth.

Yogurt Cake

Yogurt Cake {Pierina Stutz}

Cake
1 White Cake Mix
2 Low Fat {Berry Flavored} Yogurts
4 Egg Whites {Approximately}

Follow Cake Mix instructions.
Substitute Oil for Yogurts.
Substitute Egg Whites for Whole Eggs.

Icing
1 Tub Cool Whip
2 Low Fat {Berry Flavored} Yogurts

Whip together. Top on cooled cake.

Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad {Six Sisters'}

Flour Tortillas
White Rice
Seasoned Black Beans
Sweet Pork**
Romaine Lettuce
Pico de Gallo
Guacamole
Sour Cream
Cheese
Cilantro Ranch Dressing**


Cilantro Ranch Dressing
1 Packet TRADITIONAL Hidden Valley Ranch Mix
1 c. Mayonnaise
1 c. Buttermilk {can sub: 1 c. regular milk + 1 tsp vinegar}
 2 Tomatillos, husked & diced
1/2 bunch Cilantro
1 clove of Garlic
1 Lime
1 Jalapeno

Mix together in a blender

Sweet Pork
3 lbs. Pork Roast
16 oz. Chunky Salsa
1 Can of Dr. Pepper/Coke
2 c. Brown Sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred meat. Save a little liquid and mix it in with the pork.

Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!