Cilantro Lime Ranch

Dinner last night was superb.

In fact, I could probably eat it once a week, but I don't want to get sick of it. 

I love me a good salad, especially when the dressing is so good you wanna lick the bowl. 

Good thing I can do so in my own home! 

Hunter was a huge fan of this meal, even though he didn't seem too excited when I said salad was for dinner. Just salad. 

It's all about the dressing people. 

Ingredients:

1 tomatillo 

1/2 fresh Jalepeno (more or less depending on your spice tolerance) 

1 bunch of cilantro

1/2 lime 

About 1 1/2 cups already made ranch dressing

Directions:

Cut tomatillo into about six pieces and place in blender taking out middle. (Like you would a tomato) cut Jalepeno in half and toss that in your blender as well. Cut off cilantro stems and throw it in the blender. Add your ranch and squeeze your lime then blend until all is well mixed. Such a yummy taste! 

We made our salads cafe rio style cause the dressing is similar. If you don't know what cafe rio is... I'm sorry. But really look up the closest one and go get a sweet pork salad! On with it... I made chicken with fajita seasoning. We put the yummy tortilla land tortilla on the bottom of the bowl, next cheese, then black beans, rice (fajita flavor of the Lipton package. It's really good), chicken, lettuce, tomato, cilantro, guacamole, sour cream, tortilla strips, dressing, in that order. SO GOOD! This should probably be on your menu this coming week 👍 happy weekend! 

All my love, 

Aleigh Joy 

Hawaiian Haystacks

I grew up eating Hawaiian Haystacks, it was one of  my favorites! Back in the day though, the only toppings I ate were cheese and crispy noodles! This version is made a bit healthier, and there are no cream soups so it's all from scratch and still super easy to make. I used pineapple, cheese, green onions, tomatoes, and crispy noodles. Some people use raisins, dried cranberries, and olives, so go crazy! 

You can enjoy this meal any time of the year, I live in Phoenix so in the heat of summer this is actually perfect, and still so good in the middle of February, but then again I like to eat cornbread and chili in August so maybe I don't know anything. ANYWAY..

Start out with butter and  coconut oil and melt in a sauce pan, add flour, and salt & pepper. Stir for a few minutes until its thick and lovely. Next turn up the heat then add chicken stock and stir until it thickens again. At this point add sour cream, garlic, and dry ranch seasoning OR dry italian dressing.

Add shredded chicken breast, and serve over brown rice, or you can put the chicken and gravy in the crock pot until you're ready to serve it. 

2 chicken breasts, shredded 

2 tablespoons of butter 

2 tablespoons coconut oil 

 1 can chicken stock 

salt and pepper to taste 

1/4 cup sour cream 

2 tablespoons dry Italian or ranch dressing mix

1 tsp minced garlic

enough steamed rice for your family, 3 cups usually does it for us

toppings:

crushed pineapple

cheddar cheese

crispy chinese noodles

green onions

sliced grape tomatoes

olives

raisins

dried cranberries

enjoy! 

xoxo, Michelle