Sunshine Jello Salad

I originally found this recipe about 2 years ago and have loved it. It is perfect to take to family gatherings and there's almost never anything leftover. It's a great salad to take for funerals, too. My kids love it. I only changed 1 thing -leaving out the pineapple- from the original recipe, but left everything else. It is easy and always a crowd pleaser.

1 (6 oz.) orange Jell-o2 cups boiling water
1 cup mandarin orange and pineapple juice, reserved from the canned fruit
1 (6 oz) frozen orange juice concentrate
1 (3.4 oz) lemon pudding mix
1 (8 oz) carton of whipped topping
1 (20 oz)can pineapple tidbits, drained reserving juice (I don't use the pineapple, just the juice)
1 small can mandarin orange (I think these are like 8 or 10 oz), drained reserving juice

Mix boiling water and jello together for 2 minutes. Mix in frozen orange juice concentrate until dissolved. Mix in reserved 1 cup mandarin orange and pineapple juice. Add fruit. (If you don't include the pineapple like I do, you can use 2 cans of mandarin oranges so there are more oranges. I prefer to just use the pineapple in something else & take the juice and only use 1 can of oranges. I've never had any complaints.)

Put in a 9 x 13 dish and refrigerate until set. So that the oranges are well distributed throughout the salad, I carefully take a spoon and arrange the oranges in the pan. I usually do this while it is sitting in the fridge. Otherwise, when you move it from the counter to the fridge, all your "hard work" is out the window. ;)

Make pudding according to package directions. Pour over set jello and refrigerate for 5 min.

Drop whipped topping in several mounds on top of pudding layer and carefully spread. Look at those beautiful layers!

Note: I usually make this a day ahead. However, I do the jello part the night before and let it set up overnight. I also make the pudding and put it in a bowl. The morning of, I just take a paper towel and dab any water droplets from the jello if there is any. Then, just before I take it, I put all the layers together. It has seemed to be the most smooth process for transport and freshness.

Spicy Chicken Wraps

from my own brain
Mission Flavored Wraps (we like Sundried Tomato Basil)
Head of Lettuce (I like green leaf for these best)
Shredded cheese
Chicken -however you want it
Chopped tomatoes
Winger's sauce (you can buy a bottle from the restaurant)
Ranch

I like to broil the wraps on low for 1 minute on each side to get them slightly crispy. You just have to watch them very closely. I just set them right on the rack and flip them over when it is time.

In a bowl, toss desired amount of lettuce (enough for one wrap) with Ranch. Arrange down the center of one wrap. Sprinkle with cheese and tomatoes. Some people even like boiled eggs, cut-up, in their wrap.

For the chicken, I either cut up nuggets (the quick, cheap, easy way) or I cut up chicken into strips and egg and flour it and fry it up, or I use grilled chicken or you can use deli chicken breasts. If I do nuggets (which are Tyson's chicken breast tenders), I cook them in the oven on broil for 5 minutes on one side and another 4 or 5 minutes on the other side. I figure about 10 nuggets per wrap. I cut them long ways so they are like strips. I cut up 10 nuggets at a time and, in a bowl, I drizzle a little Winger's sauce over them. Arrange them over the lettuce, cheese, and tomatoes in the wrap. Carefully wrap up the wrap. I place two toothpicks in it, one at each end, and then cut it diagonally in the middle.

Repeat for each wrap. The wraps are pretty big. Brent can eat 1 1/2 or 2. I usually eat 1/2 or 1 depending on how hungry I am.

These are SUPER easy and fast.... if you go the nugget route. We like these for a Saturday meal.

***Lo-Fat tip: Use grilled chicken, not crispy. Use spinach leaves instead of green leaf lettuce. Use lite ranch. Go light on the cheese. Add in alf alfa sprouts if desired or any other veggies. Whatever you do, don't skimp on the Winger's sauce. That's what makes these so good!

Crispy Chicken Salad

from Nancy's sister

Desired lettuce (I like a mix of green leaf and iceberg)
3 breasts of chicken, cut up and cooked
toasted sliced almonds (I like sliced rather than slivered)
mandarin oranges (only if desired)
chow mein noodles
Shredded cheese
Kraft Creamy Poppyseed dressing

Cut lettuce heads up and toss together in a bowl.

Cut up chicken in pieces, in desired size. Dip in beaten egg and then flour (mixed with salt and pepper). Fry in oil until light brown and chicken is done. Remove from oil and set on paper towel until all pieces are done. I have also used deli fried chicken breasts and just cut them up. It is better when you just do it yourself and the pieces taste better, but if you're in a hurry, the deli chicken breast works fine, too. You don't have as much as the crispy, but the chicken still tastes good.

In a frying pan with a small amount of melted butter, over medium heat, toast sliced almonds until barely light brown. This happens quickly so stir the almonds around and around so there aren't a bunch of burnt ones.

This salad can be served two different ways. 1) Just before you are ready to eat it, put all the ingredients together in a large bowl and toss with desired amount of dressing (a little goes a long ways). This works well for a large group and if you're planning to eat it all. It is a little soggy if you have leftovers OR 2) For individuals, serve all ingredients separately and allow each person to individualize their salad and toss their own desired amount of dressing.

Note: I had this salad at a bridal shower many years ago. It was so good. It was served with rolls and butter. I was surprised how filling and delicious it was. Also good is to throw a few baby spinach leaves in the mix of lettuce. The dressing makes this salad great. It isn't expensive and this recipe doesn't use much. We keep it around for various other recipes and salads as well or just to dip chicken nuggets in! Hope you enjoy it, too.

***Lo-Fat Tip: use grilled chicken. Go light on the dressing. Use spinach leaves.