Thai Basil Chicken Lettuce Wraps

This would make a good appetizer anytime, or a good light main dish for summertime.

Peanut Sauce

2 tbsp dry-roasted peanuts

1 tbsp chopped fresh basil

1/4 c. poppy seed salad dressing

2 tsp soy sauce

1 tsp finely grated gingerroot

1 diced (or pressed) garlic clove

1 tbsp rice vinegar

1 tbsp water

Salad

1 small cucumber

1/2 medium red bell pepper

1 1/2 c. shredded cooked chicken

4 large Boston, bibb, or Romaine lettuce leaves

Additional chopped peanuts and chopped fresh basil (optional)

For sauce, chop peanuts in food processor. Chop basil with knife. Combine all sauce ingredients in bowl and set aside.

For salad, peel cucumber; slice into julienne strips avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

Mediterranean Quesadillas with Antipasto Relish

The relish is made up of some specialty ingredients, so it's not the cheapest of meals, but if you like Mediterranean flavors it is so delicious that it's worth it. Jimmy and I loved it, and the kids could eat the quesadillas without adding the relish, so it worked for the family.

This recipe only makes about 2 good adult-sized servings, so be prepared to increase ingredient amounts if you need to make it for more.

Antipasto Relish

1/2 c. jarred roasted red peppers, drained

1/4 c. pitted kalamata olives (also spelled with a "c" on some brands)

1/4 c. pepperoncini peppers (I buy jarred)

1 tbsp chopped fresh basil

1 tbsp olive oil

1 garlic clove, pressed (I used diced)

Quesadillas

1 c. shredded cooked chicken

1 c. shredded Provolone cheese

1 tbsp chopped fresh basil

4 6-in flour tortillas

For antipasto relish, chop red peppers and olives. Thinly slice pepperoncini and chop all basil; set aside 1 tbsp for quesadillas. Combine red peppers, olives and pepperoncini in bowl. Add basil, oil and garlic; mix well and set aside.

For quesadillas, shred chicken. Combine chicken, cheese and remaining basil in bowl. Divide mixture among tortillas; fold tortillas in half.

To finish quesadillas. lightly brush griddle or pan with oil. Heat over medium-high heat until hot. Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted.

Serve with antipasto relish spooned into quesadillas, or on the side.

Chicken and Mushroom A la Sheena Joyce

This is a crock pot recipe that I got from a friend who is quite the cook. It is really easy, but also very good. The recipe will make a whole crock pot full, so the most I've done is 1/2, and we still have lots of leftovers with that much.

In the bottom of a crock pot place (in this order):

2 lbs raw chicken tenders

2 cans slices or mushroom pieces (or fresh sauteed)

In a bowl mix remaining ingredients and pour over chicken.

3 jars Classico Tomato Alfredo sauce

2 c. sour cream

1 c. milk

several cloves fresh garlic

salt & pepper

four snipped sun dried tomatoes

Cook in crock pot 7 hours on low.

Serve with linguini.