Pina Colada Punch (Non Alcoholic)

Ingredients:

• 1 cup lemonade powder mix(with sugar)
• 1 6 oz. can cream of coconut
• 1 1/2 cup(12 oz.) coconut nectar
• 1/2 of a large can pineapple juice
• 3 caps full coconut flavoring
• 1 1/2 cup sugar (don't usually add this)
• 6 qt. 7-Up
  

Directions:

1. Mix lemonade mix and cream of coconut in a gallon container.
2. Then add remaining ingredients.
3. Finish filling gallon container with water.
4. Freeze.
5. Set out to thaw at least 3 hours beforehand.
6. Put in punch bowl and add 2 qt. 7-Up.
7. Make 6 quarts- 48 serving @ 4 oz. per serving.

I just recently had this at a baby shower and it is awesome! Very light, but so flavorful!!

Fruited Chicken Salad

Ingredients:

• 3 cups diced chicken
• 1 cup chopped celery
• 1 can Mandarin oranges
• 1 cup green grapes, sliced in half
• 1 cup(can) pineapple tidbits
• 1 cup cashews
• 1/2 cup mayonnaise

Marinade for chicken:

• 1 cup canola oil
• 1 cup orange juice
• 1 cup vinegar
• 2 tsp. salt
  

Directions:

1. Marinate chicken overnight, drain off extra liquid.
2. Add remaining ingredients and toss with mayonnaise.
   

Omelettes for a Crowd....in a ziploc bag!

Ingredients:

• 6 large eggs


• salt and pepper to taste


• 2-3 freezer ziploc bag


• optional ingredients:

shredded Cheddar, crumbled feta, shredded mozzarella, cooked and crumbled bacon, cooked and crumbled sausage , diced ham , chopped bell peppers, chopped spinach, diced red onion, diced tomatoes, sauteed sliced mushrooms, sliced black olives, etc.

Directions:

1. Bring water to a boil in a large pot.


2. In a medium mixing bowl whisk together eggs, salt, pepper.


3. Select your optional toppings.


4. Pour divided eggs mixture into resealable bags.


5. Add optional toppings, mix together in bag, then seal tightly.


6. Drop into boiling water and cook for 5-8 minutes.


7. Remove bags from the water with tongs.


8. Let cool slightly and slide omelette out of the bag.

Garnish with parsley and cheese! Enjoy!

Hashbrown Quiche

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained


• 4 tablespoons (1/2 stick) butter, melted


• 3 large eggs, beaten


• 1 cup half-and-half


• 3/4 cup diced cooked ham


• 1/2 cup diced green onions


• 1 cup shredded Cheddar cheese


• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees F.


2. Gently press the drained hash browns between paper towels to dry them as best as possible.


3. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.


4. Bake for 20 to 25 minutes until golden brown and starting to crisp.


5. Meanwhile, in a large mixing bowl, combine the remaining ingredients.


6. When the hash brown crust is ready pour the egg mixture over it and return to the oven.


7. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
   

Crunchy Turkey Sandwich Melts

Ingredients:

• 2 c. chopped cooked turkey
• 1/2 c. Cheddar cheese, shredded
• 1/3 c. Mayo
• 2 Tbsp. finely chopped onion
• 2 tsp. mustard
• 1/4 tsp. pepper
• 8 -12 sandwich slice pickles
• 4 sandwich/hamburger buns
  

Directions:

1. Mix turkey, mayo, cheese, onion, mustard and pepper.
2. Arrange 2-3 pickle slices on bottom half of each bun.
3. Top each with 1/2 c. turkey mixture and top half of bun.
4. Place sandwiches on ungreased cookie sheet; cover tightly with foil.
5. Bake at 350 for 15 minutes.

Total time: 25 mins

Sweet Orange & Chicken Salad

Ingredients:

• 1 bottle (8 oz) Catalina Dressing
• 4 boneless, skinless chicken breast halves (about 1 1/4 lb)
• 1 each red, yellow and green pepper; quartered
• 1 pkg (10 oz) salad greens
• 2 oranges, peeled and sectioned (drained mandarin oranges work too)
• 1 Tbsp. toasted sesame seeds
  

Directions:

1. Brush 1/2 c. of dressing on chicken and peppers.
2. Place on broiler pan 2-3" from heat or grill; about 5 mins on each side until chicken is cooked through.
3. Slice chicken diagonally into strips; cut peppers into thin strips.
4. Toss chicken, peppers, salad greens, oranges and remaining dressing.
5. Sprinkle with sesame seeds.
6. Serves 6

Total time: 20 mins

Cheesy Shells with Veggies

Ingredients:

• 1 pkg (12 oz) Velveeta Shells & Cheese Dinner
• 1 c. frozen mixed vegetables
• 1/3 c. chopped red pepper (I don't always use them)
• 1/4 tsp. dried thyme leaves
  

Directions:

1. Prepare Dinner as directed on package, adding vegetables during the last 3 minutes of Macaroni cooking time.
2. Stir in remaining ingredients.
   

Salsa Mac 'n Cheese

Ingredients:

• 1 lb. ground beef
• 1 jar (16 oz) Salsa
• 1 3/4 c. water
• 2 c. elbow macaroni, uncooked
• 3/4 lb. (12 oz) Velveeta Cheese, cut up
  

Directions:

1. Brown meat in large skillet; drain
2. Stir in salsa and water. Bring to boil.
3. Stir in macaroni; reduce heat to med-low; Cover.
4. Simmer 8 - 10 mins or until noodles are tender.
5. Add Velveeta cheese; stir until melted.

Prep time: 10 mins Cooking time: 15 mins

Little Nummies

Another site with ideas for kids: Little Nummies for Little Tummies

Lunch ideas blog

Wendolonia
I found this blog very inspiring for coming up with lunches. I love how appealing everything looks. Bento: is a single-portion takeout or home-packed meal common in Japanese cuisine.

Pita Pocket Sandwichs

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 4 large pita breads, halved
• 8 lettuce leaves
• 16 thin slices bologna
• 8 thin slices fully cooked ham
• 16 thin slices tomato
  

Directions:

1. Combine the mayonnaise and mustard; spread about 1 tablespoon into each pita half.
2. Stuff each with one lettuce leaf, two slices of bologna, one slice of ham and two slices of tomato.

Yield: 4-6 servings