nikki’s quick girls night in recipes. menu selections mexican chopped chicken salad chicken...
TRANSCRIPT
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Nikki’s QuickGirls Night In
Recipes
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Menu Selections
Mexican Chopped Chicken Salad
Chicken Artichoke Penne
Banana Pudding Parfait
Pomegranate Margarita
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Mexican Chopped Chicken Salad
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Salad Ingredients• 6 cups of shredded lettuce• 1 bag (3 cups) tortilla chips, crushed• 2 cups of cubed cooked chicken• 1 ½-2 cups canned kidney beans• ½ cup Hidden Valley Original Dressing• ½ cup shredded cheddar cheese• ½ cup of tomatoes (for garnish)• ½ cup of black olives (for garnish)
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Mexican Chopped Salad Prep Instruction
Combine all ingredients in a large bowl. Garnish with tomatoes and olives as desired.
**This recipe makes up to 6 servings.**
Return To
Menu
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Chicken Artichoke Penne
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Ingredients• 4 oz. uncooked regular penne pasta• 1 tsp. canola oil• 12 oz. boneless, skinless chicken breast halves, cut into bite
size pieces• 2 cloves garlic, minced• 1 can (14.5 oz.) green beans, drained• 1 can (14.5 oz.) diced tomatoes• 1 ½ cups marinated artichoke hearts, drained and chopped• 1/3 cup chopped basil leaves• ¼ tsp. salt• ¼ cup of pine nuts, toasted• ¼ cup Parmesan cheese, grated
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Chicken Artichoke Directions
1. Cook pasta according to package directions, drain2. Meanwhile, heat oil in a large nonstick skillet over
medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned.
3. Stir in green beans, tomatoes and artichoke hearts. Bring to boil over medium-high heat, and reduce heat to low. Simmer, uncovered, 15 minutes or until liquid is reduced slightly.
4. Remove skillet from heat, stir in basil and salt. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle with pine nuts and cheese
Return To
Menu
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Banana Pudding Parfaits
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Ingredients
• 24 Nilla Wafers, divided• 1 pkg. (3.4 oz.) JELL-O Banana Cream
Flavor Instant Pudding• 2 cups cold milk• ¾ cup thawed Cool Whip Whipped
Topping• 1 banana, cut into 20 slices
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Banana Pudding Parfait Directions
• Crush 20 wafers to form crumbs, set aside• Beat pudding mix and milk in medium bowl with whisk
for 2 minutes. Stir in Cool Whip.• Reserve 4 banana slices for garnish.• Layer half each of wafer crumbs and remaining
bananas evenly in 4 dessert dishes. Repeat layers. Top with remaining wafers and bananas.
• Refrigerate dessert dishes for 15 minutes.• Before serving, garnish each serving with a dollop of
thawed Cool Whip Whipped Topping.Return
ToMenu
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Pomegranate Margarita
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Ingredients and Supplies
• Daily’s Pomegranate Mix
• Daily’s Margarita Mix
• Bottle of Tequila• Margarita salt• Fresh slices of lime
• Cubed ice• Crushed ice• Blender• Shaker• Strain• Margarita glasses
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Pomegranate Margarita Chilled
• Fill shaker half way with cubed ice.• Combine in shaker:– 2 parts Daily’s Pomegranate Mix – 3 parts Daily’s Margarita Mix– 1 ½ parts Tequila
• Shake and strain into a salt rimmed margarita glass
• Garnish with a fresh slice of lime
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Pomegranate Margarita Frozen
In a blender, combine:• 8 parts crushed ice• 2 parts Daily’s Pomegranate Mix• 2 parts Daily’s Margarita Mix• 1 part Tequila• Blend• Serve in salted rimmed margarita glass.• Garnish with fresh slice of lime. Return
ToMenu