Shauri's Pasta Salad

8-10 oz small pasta shells (or any other style pasta you like-I prefer this size and shape)

Any amount of the following, diced small:

carrots

cucumbers

cherry or grape tomatoes

celery

green/red/yellow pepper

cheese (I like mozzarella)

About 1/4 C mild olive oil or canola oil (maybe less, adjust to your liking)

One (regular sized) packet Hidden Valley Ranch dressing mix

Cook pasta to al dente. Let it cool (I like to shock the pasta in ice water for a minute or two). Drain pasta and transfer into a medium sized salad bowl. Add chopped ingredients. Drizzle with oil and mix well. Sprinkle with Ranch dressing mix and stir and toss until all ingredients are evenly coated.

-Steph

Sesame Chicken Marinade

3 lbs chicken 1/2 c white wine vinegar
1/2 c soy sauce
1/2 c olive oil (I use less oil)
2 T fresh ginger, grated
1 T dry mustard
1 tsp fresh ground pepper
4 cloves garlic, crushed
1/2 c green onion, chopped
3 T sesame seeds
　
Combine all (expect chicken) the ingredients in large freezer bag. Hand mix the ingredients and then add chicken. Refrigerate and marinate for at least 4-8 hours.
　
Remove chicken from bag and grill the chicken. In a saucepan, bring the rest of the marinade to a boil and continue boiling for 2 additional minutes.
　
The chicken is great with rosemary potatoes or sweet potatoes on the grill.
　
Also this chicken is great to freeze already cooked- After grilling chicken let it rest for at least 10 minutes before slicing into strips. Place cooled chicken strips and remaining marinade into portions sized freezer bags. Freeze and keep on hand for salads or sandwiches-hot or cold. It's fabulous with cold Japanese somen noodles or buckwheat noodles.

-Natalie

Tortellini Soup

2 cloves of garlic, chopped and browned in a touch of olive oil. 1 lb pork sausage
42 oz of chicken broth or 3-4 cans of chicken broth
9 oz tortellini
1 (14oz) can diced tomatoes
1 bunch or bag spinach
6 basil leaves, chopped or 1 tsp dried basil
salt and pepper to taste
1/2 c parmesan cheese (garnish)
　
Add pork sausage in with garlic and cook until well done. Add chicken broth, diced tomatoes and half of the fresh basil.
Bring to a boil, then simmer for about 1/2 to 1 hour. Put tortellini in 8-10 minutes before serving and then spinach right before
serving it. Garnish with parmesan cheese and serve with a green salad.

-Natalie

Corn & Black Bean Salsa Chicken

Marinade:
3 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 clove garlic
1/2 tsp pepper, cumin & coriander (I just put the pepper because I don't have the others)

Mix and marinade chicken for 2 hours (or as long as you have time for) in refrigerator. Then grill.

Salsa:
1 cup corn
1 can black beans, drained & rinsed
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno, seeded & minced
2 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 tbsp rice wine vinegar
Combine; season with salt and pepper.

Cover and chill until ready to serve. Server over grilled chicken.

-Natalie