Chicken Avocado Salad

Gluten Free!

Use a roaster chicken, and pick all the chicken off it. Put it in a large bowl.

Add:

About a cup of corn (I use frozen)
1/2 red onion or a bunch of sliced scallions
2 avocados diced
Cilantro - as much or as little as you want - cut up
Salt and Pepper
Jalapeno - use discretion

I mix all this up, and serve my husband. And then I add:

Bacon, cooked to a crisp, crumbled

to mine!

Yum. Good summer food!

Baked to a Crisp New Potatoes

Better than French Fries!

Parboil new potatoes. Just enough so that when you put them on a cookie sheet rubbed with olive oil, you can gently squash them with a fork so they look like fat peanut butter cookies.

Melt butter, and drizzle a little bit over each potato, and then drizzle a tiny bit of olive oil as well. Salt and pepper.

Bake at 400 till they are golden brown.

Don't make too many, or you will get fat - you can NOT stop eating them!

Stuffed Peppers

I think the easiest way is to start with a roasted chicken, and pick all the chicken off the bone. Failing that, poach or bake chicken in a foil pack, and cut in small pieces, or shred. You can use as little as one large breast.

In a bowl, combine chicken with:

8 oz cream cheese
1/2-1 cup salsa (I did this to taste)
a handful of sliced jalapeños - I unseeded them for the most part
shredded jack and cheddar cheeses - maybe 1 to 1 1/2 cups
salt & pepper to taste
1 t cumin (or whatever you like)

Cut in 1/2 2 green peppers, though I had leftover filling, so I used corn tortillas for the rest. Maybe just cut up more like 3-4 peppers.

Put the halved peppers on a cookie sheet sprayed with cooking spray (I used olive oil spray, but you could actually just rub the sheet with olive oil, too).

Fill the peppers with the filling, and bake at 350 for 20 minutes. I like the peppers al-dente, so this was about the perfect time.

These are REALLY good!