Chicken Scampi

3-4 boneless, skinless chickn breasts cut into 1/2” strips
1 tbsp olive oil
16 oz. angel hair pasta-cooked
1 tbsp olive oil divided
1 green bell pepper cut into 1/2 inch strips
1 red bell pepper cut into 1/2 inch strips
1 yellow bell pepper cut into 1/2 inch strips
1 onion chopped
2 cloves fresh garlic
Alfredo Sauce (recipe below)

Cook chicken in olive oil for 4-5 minutes until juices run clear. Season with Season-All while cooking.

Remove chicken from pan and set aside.

Wipe skillet that you cooked chicken clean with a paper towel. Heat 1 tsp olive oil in skillet over medium heat. Add gree, red and yellow pepers, onion and garlic. Saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more until veggies are tender.

Remove peppers from skillet and wipe clean with a paper towel again (I’m big on using as FEW dishes as possible!)

Alfredo Sauce

1/2 cup margarine
8 oz. cream cheese, softened
1 cup half & half
1 pinch garlic salt
Parmesan cheese to taste (about 1/4 cup)

Melt margarine in skillet. Add softened cream cheese. Mix well. Add remaining ingredients. Cook over medium heat until it starts to reduce and thicken. Add salt & pepper to taste. I sometimes add a bit of 1% milk if I need more sauce…this reduces the fat content and makes it go farther too1

Add vegetable mixture and chicken to Alfredo sauce and simmer for a few minutes to allow flavors to mix.

Serve over angel hair pasta.

submitted by Fayette Terlouw

Bacon Wrapped Chicken

It's yummy and easy!

3 boneless, skinless chicken breasts cut into large strips.

1 pkg. bacon

1 can cream of chicken soup

1/2 C. milk (approx)

Wrap each "chicken tender" with a slice of bacon. Place in a large skillet and cook the chicken. Turn it as needed to be sure to brown all sides and cook the bacon well.

When the chicken is cooked, remove it from pan, drain the bacon grease but don't clean the pan. Pour in the milk and the soup. Mix together to make a gravy. Return the chicken to the pan and heat through.

Serve with rice.

Here is a picture of the finished dish.

submitted by Michelle Mullis

Shredded Pork Tacos

3 lbs. pork shoulder roast (picnic) boneless. use a cheap cut
1 cup brown sugar
1 16 oz. bottle Thick and Chunky Salsa

Dump in the crockpot and cook on low (overnight) for 8 hours. Shred with a fork.

Creamy jalapeno dip

1 1/2 cups sour cream
1 cup mayonnaise
1 pkg. ranch "dip" dry mix
touch of milk
1/2 tsp. salt
2 jalapenos (no seeds) cut up. (optional if you are sensitive to spices)
1/2 avocado
1/2 white onion
2 cloves garlic minced
1 tomatillo (in produce section)
1 bunch cilantro chopped

Put this all in the blender, mix and serve. Serve the shredded pork in a tortilla with all your favorite toppings and the jalapeno dip. So yummy!

submitted by Carin Chugg

Carin made this dish for us on our family trip to Bear Lake and it was instantly a favorite. I'm so glad to have the recipe now! :) It reminds me of the sweet pork served at Costa Vida in their burritos or on their salads.