Jessica's Southwest Chicken Salad

Jessica's Southwest Chicken Salad

Cooked chicken breast {this can be done with chicken spread out on foil in the oven sprinkled with salt & pepper, until internal temp reads 165*}

Romaine or salad mix 

Black beans 

Corn 

Grape tomatoes 

Purple onion

Avocado

Rinse all produce & slice up chicken breast to bite sized pieces, add ingredients to bowl. 

Dressing:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies

Start with 1 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. 
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

Mix dressing ingredients. Serve on side. 

Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars

Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars 

Nonstick cooking spray

2 C old-fashioned oats

1 ¼ C all-purpose flour

½ C sugar

½ tsp cinnamon

¼ tsp baking powder

¼ tsp salt

1 tsp vanilla extract

¾ C soft tub margarine spread

1 C low-sugar blueberry/raspberry preserves (we just use the jam we can)

½ C spinach puree

1. Preheat oven to 375 coat 8x8 baking pan with spray
2. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.
3. Add margarine and cut it quickly into dry ingredients with 2 knives until resembles coarse meal and no longer powdery.  Don’t over mix-bits of margarine will still be visible
4. Set aside about half of the oat mixture; press rest of it firmly into the pan.  Bake until lightly browned at edges 13-15 min
5. Meanwhile mix preserves with spinach puree
6. Spread blueberry mixture over the partially baked oat layer, sprinkle with reserved oat mixture.  Bake until topping is slightly browned 20-25 minutes.  Set pan on rack to cool completely.

(from Deceptively Delicious)

Peanut Butter S'more Bars

1

roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

3

cups miniature marshmallows

1/2

cup milk chocolate chips

3/4

teaspoon oil

1

cup candy-coated chocolate candies

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
• 2Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy.
• 3Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
• 4Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
• From Pillsbury