Chicken Finger Salad with Chipotle Ranch Dressing

Ok, so I don't know if this meal really classifies as a recipe.  But it is fast and leaves you happy.  Well, at least for me it did. Which is saying a lot since I am pregnant(and you know how picky pregnant people are!).  So give this simple dish a try.  It will leave your tummy and your waistline; unless you are pregnant, happy.  (o:

Shopping List:
1) Frozen Chicken Tenders or Fresh from the Deli (about 3 for each person is good)

2) Ranch Dressing Packet

3) Chipotle Seasoning

4) Sour Cream

5) Fresh Dill

6) Favorite Lettuce (I like Romaine)

7) Salad Toppings: Tomatoes, Cucumbers, Carrots, Onions, whatever your heart desires

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To Begin:

Start by making the salad dressing the night before.  I add light sour cream instead of mayo, so follow directions for amount of sour cream and then add to the mixture 2 teaspoons chipotle seasoning, and 1 to 2 tablespoons fresh chopped dill.  You can also add a dash of paprika for extra flavor.  Stir and leave in container in fridge over night.

Then before dinner start chicken tenders in oven.  They usually take about 20 minutes.

Clean and wash lettuce and veggies.  Chop, dice and cut items.

Once tenders are done cut into pieces and top over lettuce and veggies.  Drizzle with dressing and enjoy!

 

Perogies with Sauteed Peppers and Onions

I found this dish to be pleasantly easy and very tasty.  Perogies are often an item I forget about, but when I remember them I am glad I have!  If you have never had a perogies it is a pasta filled with mashed potatoes.  They are delicious and fun for all ages to enjoy!  Also with them being so simple to just brown up in a pan, it makes dinner that much faster; and with school in session I know much easier for those busier evenings when the last thing you have time for is to think about dinner.

Shopping List:
1) 1-2 Packages of Perogies (1 was good for Joe and I, I would probably get 2 to feed 4)

2) 1 Green Pepper

3) 1 Red Pepper

4) 1 Small White Onion

5) Gruyere Cheese

6) Chicken Broth

7) Butter

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To Begin:
Start by slicing the onion and peppers.

In a pan heat up about 1 tablespoon olive oil.  Into place the onion, add salt and pepper.  Saute for about 5 minutes.  Then add the peppers.  Let cook for another 2-3.  Remove onions and peppers from pan.

Into pan place about 1 tablespoon butter. Add perogies.  Let brown on each side for about 5-6 minutes(or what the directions for yours on the box say).

Once they are cooked through.  Add the peppers back to the pan with the perogies and about 1/4 cup chicken broth.  Let simmer for about 3 minutes.

Sprinkle with gruyere cheese and serve.  YUM!