Grilled Chicken Ranch Pasta

Do you every have those days when you know you have to make dinner, but have no idea what to make?  I actually have those days quite often.  Usually I end up throwing a bunch of ingredients together to make a meal.  I never write down what I made, but when my kids ask for it again, I really regret that I did not take the time to do it.  So here you go!

Grilled Chicken Ranch Pasta

Ingredients:

Grilled Chicken (your preference on how much chicken you want in the pasta)

One frozen bag of Peas

One box of uncooked pasta

One small can of Cream of Chicken Soup

2 cups of milk

One Packet of Ranch Dressing Mix

2 TBS Parmesan Cheese

Salt and Pepper

Put peas in pot of water.  Boil.  Once the water starts to boil, add pasta.  Cook until pasta is tender.  Drain Pasta and Peas.  Return pasta and peas to pot.  Add grilled chicken.  (I used frozen grilled chicken strips and warmed them up in a pan beforehand.)  Add can of soup, milk and ranch dressing mix, and parmesan cheese.  Stir and warm up.  Add salt and pepper to taste.  Enjoy! 

Pineapple Chicken

I made this for dinner yesterday and my family loved it!  It was so simple and such an easy crockpot meal.  In fact, my older boys went into the kitchen and finished up the rest of the leftovers before bed!  That's a good sign, isn't it?

  Pineapple Chicken     Ingredients 3 to 4 pounds of chicken 1 bottle of Catalina dressing 1 cup apricot preserves 1 package of Lipton onion soup mix 1 can Pineapples 1 can Water chestnuts   Combine the chicken, dressing, preserves and soup mix into the crockpot.  Cook on high for about 3 to 4 hours or on low for about 6 to 8 hours.  About 30 minutes before serving, chop up the pineapples and water chestnuts and add to the chicken.  Save the juice from the pineapples just in case you need to add it to the mixture.  I ended up adding about half of the juice.   Serve with rice and top with green onions if desired.   Enjoy!