Nikki’s Quick Girls Night In Recipes. Menu Selections Mexican Chopped Chicken Salad Chicken Artichoke Penne Banana Pudding Parfait Pomegranate Margarita

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Nikkis Girls Night In Menu

Chicken Artichoke Penne

Menu SelectionsMexican Chopped Chicken SaladChicken Artichoke PenneBanana Pudding ParfaitPomegranate MargaritaMexican Chopped Chicken Salad

Salad Ingredients6 cups of shredded lettuce1 bag (3 cups) tortilla chips, crushed2 cups of cubed cooked chicken1 -2 cups canned kidney beans cup Hidden Valley Original Dressing cup shredded cheddar cheese cup of tomatoes (for garnish) cup of black olives (for garnish)

Mexican Chopped Salad Prep InstructionCombine all ingredients in a large bowl. Garnish with tomatoes and olives as desired.

**This recipe makes up to 6 servings.**

Return ToMenuIngredients4 oz. uncooked regular penne pasta1 tsp. canola oil12 oz. boneless, skinless chicken breast halves, cut into bite size pieces2 cloves garlic, minced1 can (14.5 oz.) green beans, drained1 can (14.5 oz.) diced tomatoes1 cups marinated artichoke hearts, drained and chopped1/3 cup chopped basil leaves tsp. salt cup of pine nuts, toasted cup Parmesan cheese, grated

Chicken Artichoke DirectionsCook pasta according to package directions, drainMeanwhile, heat oil in a large nonstick skillet over medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned.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.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 ToMenuBanana Pudding Parfaits

Ingredients24 Nilla Wafers, divided1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding2 cups cold milk cup thawed Cool Whip Whipped Topping1 banana, cut into 20 slices

Banana Pudding Parfait DirectionsCrush 20 wafers to form crumbs, set asideBeat 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 ToMenuIngredients and SuppliesDailys Pomegranate MixDailys Margarita MixBottle of TequilaMargarita saltFresh slices of limeCubed iceCrushed iceBlenderShakerStrainMargarita glassesPomegranate Margarita ChilledFill shaker half way with cubed ice.Combine in shaker: 2 parts Dailys Pomegranate Mix 3 parts Dailys Margarita Mix1 parts Tequila

Shake and strain into a salt rimmed margarita glassGarnish with a fresh slice of lime

Pomegranate Margarita FrozenIn a blender, combine:8 parts crushed ice2 parts Dailys Pomegranate Mix2 parts Dailys Margarita Mix1 part TequilaBlendServe in salted rimmed margarita glass.Garnish with fresh slice of lime.Return ToMenu