Cranberry Chicken Salad-Croissants

(post pic later)
2 Cups diced/shredded cooked chicken *Fresh boiled/cooked chicken taste better than frozen/boiled.
1/4 C celery diced
1 C Craisins
1/4 or less mayo
1/4 C or more Sour Cream
lemon juice
salt and pepper

Lastly add toasted almonds or cashews/honey roasted peanuts/sunflower seeds---or a mix.

Serve on Croissants.

Apple Brickle Dip-Appetizer

(will post picture later)

1 8oz pkg of cream cheese
1/2 c Brown Sugar
1/4 White sugar
1 tsp vanilla
1 10 oz. pkg English toffe bits (or 2 Heath bars)
6 apples cut

Mix everything well and fold in heath bars. Serve with apples.

Tarragon Chicken Pasta

(I will post picture once my camera works)

1 lb package Farfalle pasta (Bowtie)
3-4 chicken tenders (cut up)
1 Cup Heavy Whipping Cream
1/2 C Chicken Broth
2 garlic cloves
3 T. Tarragon dried (can use fresh in summer)
Seasoning salt
Olive Oil
(Can add quartered mushrooms)
1/4 C Fresh shredded Parmesan Cheese

Sautee garlic and cut-up chicken in olive oil (add season salt). Once chicken is cooked through TAKE OUT of pan and set aside. Then with the garlic drippings and using the same pan add the chicken broth and cream. Let this have a light boil and cook for about 15-20minutes until it REDUCES in half. 1/2 way into this I usually start boiling the pasta (3/4 of box). Once the sauce is reduced add 1/4 cup of parmesan cheese. Add chicken back in with Tarragon---add Tarragon at the end so it has more taste. Then add the cooked bowtie pasta and mix. Serve with more shredded parmesan on top of pasta.

***Easy meal---we like the different taste that Tarragon gives and kids will eat it! ***

Chels