Recipe: Yummy & Healthy FAJITA SALAD / WRAP

Thanks for watching! Dressing: 1/2 c salsa (I used medium) 1/4 c red onion, chopped 1 T lime juice 1 T balsamic vinegar 1 tsp dijon mustard salt chicken breast slices cajun seasoning tomato, diced avacado, sliced lettuce, torn or sliced multi-color peppers, sliced…

Brunch Menu?

I am planning a champagne brunch for some girlfriends. Does anyone have any ideal or recipes to share? (We all like spicy, carribean, and creole food). Thanks..

Brunch Casserole

Eat this Casserole for brunch, or serve it with or as a main meal. Endless possibilities!

Ingredients
4 cups cubed day-old French bread
2 cups shredded Cheddar cheese
10 eggs, lightly beaten
1 quart milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon onion powder
8 to 10 slices bacon, cooked and crumbled
1/2 cup sliced mushrooms
1/2 cup chopped tomatoes

Directions
Generously butter a 9 x 13 baking dish. Arrange the bread in the baking dish and sprinkle with cheese. In a bowl, combine the eggs, milk, mustard, salt, cayenne and onion powder. Pour this mixture over the bread. Sprinkle with the bacon, mushrooms and tomatoes. Cover and chill up to 24 hours.

Preheat oven to 325°F. Bake uncovered for about one hour or until the mixture sets. Tent with foil if the top begins to over brown.

Yield: 12 servings.

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Emerald Chicken Salad

This Emerald Chicken Salad is fantastic as an appetizer, brunch or salad!

Ingredients

1 lb. boneless, skinless chicken breasts
1/4 cup mayonnaise
3 tablespoons milk
2 tablespoons TABASCO® Green Pepper Sauce
2 tablespoons lime juice
3/4 teaspoon salt
3 celery stalks, sliced
1 green bell pepper, chopped
1 small avocado, peeled and sliced
1 green apple, cored and cut into 1/2-inch chunks
1 cup green seedless grapes
Lettuce leaves, optional

Directions
In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO® Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings.

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