turkey meatballs

A few weeks ago at my local grocery store that I absolutely love, there was this meat sale.  And one of the items was ground turkey.  I admit, I'm not a big fan.  I bought it regularly when we were first married because my husband liked it but I didn't know how to cook with it.  Whenever I made anything, it tasted like a weird form of Thanksgiving dinner to me. ;)  So I stopped buying it.

 

But it was apart of this fun sale, so I couldn't resist.  Me and food sales...I just have to buy them.  I called my sister when I got home, remembering she had made turkey meatballs one time.  She referred me to the Food Network website and I found this recipe.  And holy cow....they were heaven!  My two year old ate 4 meatballs before I even sautéed them in the marinara sauce.  And we devoured the rest over noodles.

 

It's a really easy recipe.  Please try!

 

 

Turkey Meatballs

1 small onion, grated

 3 garlic cloves, minced

1 large egg

1/4 cup dried bread crumbs

3 tablespoons ketchup

1/4 cup chopped fresh Italian parsley leaves

1/4 cup grated Parmesan

1/4 cup grated Pecorino Romano

1 teaspoon salt

1/4 teaspoon ground black pepper

1 pound ground dark turkey meat

3 tablespoons olive oil

 

(This is a terrible secret of mine, but when I don't have certain ingredients and I'm already in the process of making something, I just leave it out.  I totally left out the Romano and I didn't have bread crumbs, so I used the panko crumbs I had.  AND I only used 2 garlic cloves which was plenty garlic enough for me.)

 

I just put everything into a large bowl and mixed it together.  Then I had two plates ready and rolled meat into the size of ping pong balls placing them onto the plates when finished. Have a pan with oil heated and drop in the meatballs.  Cook all sides of the meatballs and then place back onto a plate.   If you're going to have the meatballs over spaghetti do this:

 

Drain the oil and pour your choice of marinara sauce back into the pan.  Put the meatballs back in and stir.  Let simmer for about 15-20 minutes. 

 

 

Pour of spaghetti noodles and enjoy!!



Follower Friday: Taco Soup

My AMAZING cousin Candice sent me another one of her yummy recipes.  Candice, you're my first follower to have back to back Follower Friday posts.  You're awesome :)  Comment if you're interested in doing a Follower Friday (or doing another one!)

 

Taco soup

1 pound ground beef

1 15-ounce can black beans

1 15-ounce can chili beans with chili gravy

1 15-ounce can garbanzo beans

1 14-1/2-ounce can Mexican-style stewed tomatoes

1 11-ounce can whole-kernel corn with sweet peppers

1 1.25-ounce package taco seasoning mix

Dairy sour cream

Brown hamburger and drain and then add all ingredients without draining the cans and cook on high for 3-4 hours or low for 6-8 hours. 

 

 

YUM! Perfect the Fall weather!

Follower Friday: Chicken Pot Pie

Gosh, I love Friday. Even more today because when I woke up, it was snowing outside.  I'm so ready for Christmas and presents and lights and....food!  I have something REALLY exciting planned for the month of December so be sure to watch for it!

FOLLOWER FRIDAY goes to Sharon today.  I have A LOT of memories with my good friend Sharon.  We went to the same high school and by our senior year we were inseparable with her twin sister and our good friend Amy.  We went to games, dances, parties and had sleepovers together.  I love her dearly and think so highly of her!  Enjoy her recipe...

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I'm glad Tiffanie asked me to do this! She is pretty much awesome and can I just tell you when I heard she started a blog with all things food I wasn't one bit surprised. One of my favorite memories of Tiffanie was her love for muddy buddies in high school. I can't tell you how many times I saw or heard of that girl making a batch and still to this day I think of her when I encounter the chocolatey, powdered sugar goodness!

Hey, I'm Sharon. I am a wife to the greatest husband and a mom to the funnest little 14 month old while pregnant with my second little one. Currently I am an online full-time student while being a stay at home mom with my Kamden Wade. We live clear over in Maryland right now and I try to record all our life happenings and keep everyone updated on our little family blog Live Every Moment. So, this time of year I really get in the cooking mood. It's the atmosphere, the cooler temperatures, the fresh air and it just all gets to me. I crave the comfort food, you know the kind that probably isn't very healthy for you. However, I also crave fruit like crazy so I think I'm balancing it pretty good!

This year I am a full time online student and pregnant with my second child so we'll be honest, I haven't cooked as much as I would like but at least a couple times a week I hunker down and make one of those meals that take a little longer. I love cooking homemade because let's be honest, that just warms my soul. This chicken pot pie is one of our favorites around here. 

For this, sometimes I have gone crazy and made my own condensed soup but most the time I use the great store bought kind! It's fast and who doesn't need that in their life! Also, I'm not good at measuring. I throw things in and eye it all the time so there will be a lot of 2-3's or 1/2-1's in here. It's really easy to adjust to your taste preference though!

Here we go!

Chicken Pot Pie

Pastry for a two crust-pie

2-3 medium carrots (chopped)

3-4 stalks celery (chopped)

3 medium potatoes (chopped)

1/2 onion diced small (I use dehydrated and I use less)

3-4 chicken breasts cooked and diced

2 cans cream of chicken soup

1/2-1 cup of milk (Use less or more depending on how thick you like)

2-3 cloves garlic (I just use a spoonful of the stuff from my fridge)

1 tsp parsley

1 tsp basil

Salt and Pepper to taste

Pastry for Two Crust 9" Pie (Betty Crocker Cookbook)

2 cups all purpose flour

1 tsp salt

2/3 c plus 2 Tblsp shortening (I use butter)

4-6 Tblsp cold water  

*You can also just use a bag of frozen vegetables of your choice. We don't do peas like a lot of recipes call for but you can use whatever vegetables your little heart desires!

Alright, get all those vegetables chopped up (unless of course you got the bag of frozen veggies). 

 Put them on the stove to cook and soften up until they are fork or knife tender. While those are cooking you can start your pie crust. I make my own but you can easily use one from the store.

 Mix your flour and salt in a bowl. Cut in your shortening or butter using a pastry blender or two knives until in small particles. Sprinkle with cold water, 1 tablespoon at a time, mixing with your fork until it starts to leave the sides of your bowl and add more water if necessary. Gather into two balls, one being a little bigger than the other to fit down in the depth of your pan and around the sides still. Betty Crocker says to refrigerate it for 45 minutes but as long as it's workable, I just refrigerate it until the filling is done. 

Preheat your oven to 425 degrees.

Drain the vegetables when they are tender, add your chicken, onion, soup, milk, garlic, and spices. I use dehydrated onions because I cry like a huge baby when I have to handle onions. If you are using fresh you might want to saute them with a little olive oil first to soften them up! Cook this on medium/low to get it all warmed up together.

 Roll out your bottom crust and lay in your pan, making sure it is tucked in the corners of your pan good. Cut off your excess with a knife and then add your filling. Roll our your top crust, lay it on top, and cut off the excess with your knife. I then go around the edges and tuck them the way my mom taught me how with pie crust.Do it however you please! Glaze with milk. Make pretty designs on top, go crazy, or just be lazy like me and cut slits in the top of your crust as well as poking with a fork. 

Put that lovely little thing in the oven and try to be patient for 30-35 minutes or until golden brown and the crust is cooked!

I just served it with a little fruit salad because honestly, your have your meat, your veggies, and your crust all in that one dish!

 

Enjoy and eat to your heart's content!

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Have a great weekend!
Are you following this blog yet?  Grabbed a badge for your blog?!

Stuffed Shells in a Crock Pot

It's Wednesday..  

How about a really easy dinner to for the middle of the week?  

I'm sure you'll love it!

I have this obsession with Marinara sauce.  We have some kind of marinara dish once a week.  Sorry husband. :)  Stuffed shells is one of my favorites!  It's easy and only takes about an hour prep and cook time.  However, one afternoon (true story) I had to run all of these errands and I wouldn't be home until five.  Now by five o'clock, dinner needs to be practically on the table.  There is no way my children or my stomach would last if I started dinner at five.  So I tried "stuffed shells in a crock pot."  And it totally worked!  Here it is:

 

Stuffed Shells 

(in a crock pot - I'll post my stuffed shell recipe in the oven later!)

one 1 lb of pasta (bigger is better for this recipe - penne, bowtie, etc. I'm sure you can actually use the jumbo shells like you would if you baked it, but I didn't have them at the time.  But you try, and tell me how it goes!)

one jar of marinara sauce (Ragu Tomato Garlic and Onion!)

one 8 oz. container of cottage cheese

16 oz of shredded mozarella cheese

1/4 cup Parmesan cheese

1 tsp. of oregano

1/2 tsp of garlic

one egg

salt and pepper to taste

1 1/2 cups of water

Crack an egg in a large bowl.  Beat.  Add three kinds of cheeses, and seasonings.  Mix together until well blended.  Cover the bottom of the crock pot with 1/2 cup of water.  Now layer!

1. 1/3 of the bag of pasta on the bottom

2. Top with 1/3 of the cheese mixture

3. Top with 1/3 of the sauce.

Repeat steps 1-3 until all ingredients are gone (should be three layers with sauce ontop.)  Sprinkle on more Parmesan cheese.  Take remaining 3/4 cup of water and pour in. 

Be sure to get the edges and middle. Cover.  Cook on high for 2-3 hours.  It cooks pretty fast so be sure to check it after two hours - and depending on how soft you like your pasta, you might want to cook it longer.

And then maybe add some yummy bread sticks to the meal.  Oooh, I have an awesome bread stick recipe.  That's coming too.

Beef Stew

I love homemade stew. 

I love having it simmer all day in your crock pot. 

 I love how the smell fills your house! 

I love how the longer it cooks, the better it tastes.

Do you get that I love it?
Here is my Mom's beef stew recipe - which I happily make!

Beef Stew

2 cups of diced roast beef (I use leftover from a pot roast)

5-6 potatoes peeled and cubed

2 carrots peeled and diced

1/4 cup diced onion

1 can of petite diced tomatoes

2 beef bouillon cubes

2 1/2 cups of water

1/2 tsp. of celery salt

1/2 tsp. of minced garlic

salt and pepper to taste
one brown gravy mix packet
2 T flour
1/2 cup of water (maybe more?)

Turn your crock pot on high and put in bouillon cubes and water.  Dice up EVERYTHING!

Open a can of petite diced tomatoes and pour it in - juice and all!

Add all the seasonings.  Stir.  Be sure all the vegetables are covered with water - add more if needed.  And then let it simmer on high for 6-8 hours.  The longer - the better! 

 A half hour before serving, combine 2 T flour, 1/2 cup water, and one gravy mix.  Stir together with a whisk and mix into crock pot.  After a half hour you have a hearty, thick, beef stew!

Follower Friday: Sour Cream Enchiladas

Happy Noevember!

How was your Halloween?

I'm already thinking about all the yummy things I want to make for Thanksgiving.  No lie.

So for today's Follower Friday we have....
SHALISHA

Shalisha is my ALL time favorite person in Logan, UT.

She was twin boys a few months older than my little boy.

Her and I think the same on practically every subject in life.

We both love food, dramatic TV series, and a good young adult book.

We were sisters in Heaven, I just know it!

She makes almost everything from scratch and bread all winter long.  She's my hero.

Enjoy her recipe!

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Hey everyone! I am so excited to be on Tiffs Blog. 
She is an amazing, loving friend and I dont know where or who I would be without her...

I cant wait to share this recipe with you all...

So I know that alot of you probably have a favorite recipe that your mom or dad used to make for you when you were growing up and when ever you make that recipe it makes you feel like being at home... well I have a couple but one of my all time favorites was SOUR CREAM ENCHILADAS so here it is...

Sour Cream Enchiladas

first off you will need the ingredients...

*1 cup of sour cream

*1 small (4oz) can of chopped green chilies

*1 (10.5oz) can of cream of chicken soup

*about 2 cups of mozzarella cheese
(or if you want you can use cheddar but I personally like the white stuff ;D)

*7 of your favorite flour tortillas (I personally like the kind you have to cook first)

* 2 small or 1 large chicken breast

* mushrooms (I like to use fresh mushrooms but you can use the canned)

*1 tsp garlic

ok now we make the food...

first I cook the chicken breast/s by chopping it/them into small pieces that i throw into a frying pan with a little olive oil and the garlic... cook on low until no longer pink...(sorry I didnt take of pic of the chicken :()

While the chicken is cooking whip together the sour cream, cream of chicken soup, & the green chillies

Then once the chicken is cooked and the sauce mixed, I start to put everything together (I almost forget this is when I preheat the oven to 350 degrees)

Put some chicken, mushrooms (until all gone), cheese and sauce (about 1 TBS) on to each tortilla...

Roll the tortillas like so

Place tortillas into a backing dish (I personally like my smaller dish better but if you want yours to be alittle more spread out and have a 9x13, then use it)

Spread the remaining sauce evenly over the top of your tortillas.

Add as much cheese on top as you want.

  Throw it into the oven for 45 mins.

After 45 mins it should come out golden brown on top with gooey cheesy yumminess inside.

Serve with rice and your favorite vegetable and ENJOY....

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Thanks Shalisha!  Have a good weekend everyone! 

AND...are you following this blog yet?  

 Have you grabbed a button or badge for your blog?!

Follower Friday: Ham Pastries & Pumpkin Pie Cake

(Sorry for missing a few posts and for posting a FF on a Tuesday but I didn't want Nickie's yummy recipe to have to wait another day.  Blogger and I kept having problems.  But I think I've figured it out so we're back on schedule starting tomorrow. Continue to check for new recipes on MWF!  And, have you seen the NEW buttons on the side - compliments to Caley.  A new button to help share the food love and a button if you've been featured on this blog.  Grab it!  You know you want to brag to your friends.)

I was a special education teacher for preschoolers for one year.  Did you know that?  It was quite a roller coaster ride.  And Nickie was a first year teacher to that district as well.  That alone sealed the deal for our friendship.  We relied on each other (along with 5-6 other newbies) to survive through that year.  She continued on after I had my first baby.  And I'm amazed at what an incredible and hard working teacher she is.  I hope to one day be the teacher she is now!  Enjoy her recipe.

 

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Fall is in the air and while I wish I could say I am most excited about pumpkins, scarecrows, and everything fall-themed, mostly I just can’t stop craving some down home Midwestern comfort food.  Born and raised in South Dakota, my fall and winter diet consisted of various hot dishes” and casseroles that always seemed to hit the spot (and also tip the scale).  With my little family battling the “post-baby bulge” hardcore, I’ve included a few dishes that satisfy my comfort food craving without adding to the waistline—and in no way resemble something that could be mistaken for a “hot dish”…!

Ham Pastries:

Items Needed:

 

2 pkgs of crescent rolls*

1 pkg cream cheese softened*

2 T. softened butter spread*

2 T. milk*

1-3 T dry onion soup flakes

¾ C. cubed/chopped ham

(*I use the fat-free or reduced fat versions of these items.  It’s even more delicious when you use the full-fat version, if your metabolism allows…!)

Preheat oven to 350 degrees.

Combine the cream cheese, butter spread, and onion soup flakes.  (Depending on how much you like the onion soup flavor, you may want to add anywhere from 1 T to 3T, depending on taste!) Beat until smooth.  Fold in ham.  Set aside.

On a non-stick baking/cooking sheet or tray, prep dough by taking two triangles of the dough and pinching them together to make a rectangular shape.  

On one side of the rectangle, place a scoop of cream cheese mixture.

 

Next comes the tricky part… not eating all the crescent roll dough.  Ha!  Just kidding (but not really). Fold over the empty side of the rectangle over the cream cheese mixture to create a little square-ish pocket. With a fork, press along the three outer edges to prevent the cream cheese mixture from oozing out when baking.  (I swear, no matter diligent you are in doing this, some of the cream cheese mixture will escape.) It’s also tough to make them perfect-looking so just do the best you can!

Bake at 350 degrees for 18-20 minutes or until the dough begins to turn golden brown. Let cool for a few minutes before you eat—the cream cheese mixture inside is HOT!

(While the pastries are cooking, I usually use some of the remaining onion soup flakes to season some green beans for a tasty little side.  On this particular day, I steamed some green beans and mixed them with a little butter spread and dry onion soup flakes.  I then topped them off with some pepper, parmesan, sliced almonds, and bacon crumbles.  Looks fancy, tastes great—and very little effort!)

ENJOY!

 

AND FOR DESSERT: Pumpkin Pie Cake!

1 1/2 c. sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can pumpkin (29 oz.)

1 can evaporated milk*

1 container whipped cream*

 

CRUMB TOPPING

1 dry yellow cake mix

1 cube melted butter*

(optional low-fat or fat-free ingredient)

Directions:

Mix all ingredients together EXCEPT crumb topping ingredients and whipped cream. Pour mixture into 9x13" pan. (Note:  I made a half recipe in my pics shown below—great for a smaller family.  Or a midnight snack. Don’t judge…)

Next, in a separate bowl, prepare crumb topping by mixing dry cake mix and (cooled) melted butter.  Sprinkle crumb topping over mixture.

 

Bake at 350 degrees for 35-40 mins or until crumb mixture begins to turn golden brown..

Once cooled completely, frost cake with whipped cream. Best when served with hot cocoa and other fall favorites—

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YUM! Thanks Nickie.

Chicken Broccoli Alfredo

I wish my kids loved this as much as I did.  I made it last week and my toddler cried because it wasn't macaroni & cheese.  My baby picked at it and then said "more".  She wanted a different kind of food.  Dangit.

Regardless, my hubby and I love it.  Try it - maybe your kids will like it?

Chicken Broccoli Alfredo

2 chicken breasts

2-3 T of butter

1 clove of garlic

1 stalk of broccoli

1 jar of Alfredo sauce (you choice)

a package of fettuccine noodles

Parmesan cheese, salt and pepper to taste

CHICKEN

Put butter into pan and turn to medium heat.  Crush garlic and begin sauteing in the butter.  Cut chicken into bite size pieces.  Put chicken into pan.  Salt and pepper.  Cook for about 10 minutes on medium heat.  Stirring occasionally.  Once the chicken is lightly brown, add a few tablespoons of water.  Be sure to scrap all the butter off the bottom of the pan and mix it in with the water (helps with the flavor)  Add the jar of Alfredo sauce.  I like Ragu - Roasted Garlic Parmesan.  Simmer for a few minutes.

PASTA

Boil your pasta :)

BROCCOLI

Cut broccoli crowns off of the stalk.  It's better when they're in smaller pieces.  Place in a saucepan with 1/2 c. of water.  Bring the water to a boil, cover, and simmer on low for about 10 minutes.

Drain pasta and broccoli and combine everything into a large bowl.  Mix it up, add Parmesan cheese.
 Done! :)

I've never been able to make an Alfredo sauce from scratch that I like.  Do you have one?!  I would love to try it.  Send it to me @ willtherebefoodthere@gmail.com and I'll post it linking back to you!

Chicken Enchiladas

I love Mexican food.  I know it sounds gross but I just love a big pile of rice, beans, and whatever else is usually thrown into the mix.  This particular dish probably isn't very "authentic" but I still consider it Mexican.

My freshmen year of college, my roommate Mary, made these enchiladas.  I loved them.
We make it at our house on a regular basis.

Chicken Enchiladas

2 fully cooked chicken breasts

1/4 cup diced onions

2-3 cups of cheddar cheese

1 can of refried beans

1 can of Old El Paso Mild Enchilada Sauce

1 can of olives

1 package of 10 tortillas

(*I hold the onions and olives)

Preheat the oven to 350 degrees.
Lightly grease a 9x13 casserole dish.  Dice the chicken and open the cans.

Smear a spoonful of refried beans across one side of the tortilla.

Sprinkle a handful of diced chicken over top of the beans.

Pour two spoonfuls of enchilada sauce over top.

Top with cheese.
 (before the cheese, be sure to add onions and olives)

Fold tortilla over the "goods for the inside" and continue rolling.  Place in the dish. Repeat.  Makes between 6-8 enchiladas.  (Be sure to save cheese and enchilada sauce for the toppings.)

Before putting in the oven, top with the remaining enchilada sauce and cheese.

Bake uncovered for 30 minutes.

 Top with favorite toppings:

sour cream, salsa, lettuce, more cheese

And I know there are several different recipes for chicken enchiladas.  What is your favorite?  Don't be shy, let me know via comment or email.

Follower Friday: Taco Soup

Happy Freaking Friday!

Heather, one of my followers, was chosen to share a recipe today.  Heather and I went to the same high school - go Broncos!  We sang in the Madrigal Choir together.  An all girl choir was way too much fun!  She is an absolute sweetheart.  I won't share too much about her because she wrote a nice little bio herself.  Take it away, Heather!

 

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My name is Heather. I am married to Thomas. We have two sweet kids, Eleanor (3) and Thomas (1). We also have a little boy on the way. I love to cook and bake. It is one of my favorite things to do! I hardly ever follow recipes and tweak pretty much every recipe I make. I have a food blog and would love some more followers. I have been a horrible blogger lately between moving, being pregnant and chasing after my two kids, but will be posting another recipe very soon.

 

Check out my blog, Food from the Sellers

 

 

This is one of my favorite recipes. My sweet friend Melissa gave me this recipe and then as usual I tweaked it. Cooler weather is coming and this is perfect for one of those cool days. I hope you enjoy this as much as I have! (At the end I included a homemade tortilla chips recipe. I don't remember where it came from, but my family loves them.)

 

Taco Soup
(based off of a recipe from Melissa Borders)

1 onion

2 lbs hamburger

3 packages of ranch dressing powder

2 packages taco seasoning

2 cans corn-drained

1 can pinto beans

2 cans black beans

1 can red kidney beans

1 can diced tomatoes

1 can tomatoes with chilies

 

Brown hamburger. Then add onions, 2 ranch dressing powder and 1 taco seasoning. Cook until the onions are translucent.

Put in crock pot. Add all beans, tomatoes, corn, taco seasoning packet and ranch dressing packet. Cook on low for 4-6 hours.

Serve with sour cream, cheese and homemade tortilla chips (see below for recipe). Enjoy!

Homemade Tortilla Chips

corn tortillas

vegetable cooking spray

salt (if desired)

Spray cookie sheet with cooking spray. Cut corn tortilla chips into to desired shape (we cut ours into strips) and place on cooking sheet. Spray the top of the tortillas with cooking spray. Sprinkle with salt. Place in the oven and cook for 10-20 minutes at 425. Be sure to check often, they burn easily. Serve over taco soup.

Acapulco Chicken and I need your email!

Alright everyone, before we get into another recipe, I have a huge favor.  I'm having a little trouble getting a hold of my followers because a lot of your profiles DON'T have your email address.  So, would you PLEASE send an email to willtherebefoodthere@gmail.com?  That way I can easily ask you to share one of your favorites.  Thanks - I'd really appreciate it.

- - - - - - - - - - - - - - - - - - - - - -

Okay...here we go.

Acapulco Chicken
(recipe from here - I tweaked it slightly)

2 chicken breasts

1/2 cup chopped onion

1/2 cup chopped green pepper

1 roma tomato

1 T. olive oil

1 T. chili powder

1 teas. garlic salt

Extras: sour cream, jalepeno pepper, hot sauce

Cut chicken breasts into small slices. Cover with chili powder. Cook chicken in pan with heated oil.

Add peppers, onions, tomatoes, and any other veggies you desire (jalapeno pepper).  Add garlic salt and a little more chili powder (& 10 drops of hot sauce).  Cook for 5 minutes occasionally stirring.

I usually add more onions, peppers and tomatoes.  But this was all I had left in the fridge!

Cover and simmer for 5-10 minutes.  

Pour over a generous helping of rice or in a tortilla shell.  I like to add sour cream to the mixture if I'm putting it over rice - it makes a creamy sauce.  And if you're putting it in a tortilla, just put sour cream on the tortilla.

And it's usually WAY more colorful....but again, missing half of the veggies.

 Roll and eat!

BBQ Chicken Salad

It's Monday...how about a really easy dinner to start off the week?  

It doesn't take a whole lot of prep and it comes together in 30 minutes - I promise.  

So if it's Monday morning and you want to make this, hurry and pull out 2-3 chicken breasts 

from the freezer.  If it's Monday afternoon, start microwaving those frozen chicken breasts :)

Barbecue Chicken Salad
2-3 chicken breasts
1/4 cup diced onions
2 T. olive oil
1 cup of shredded cheddar cheese
 1/4 cup barbeque sauce
1 can of black beans
1 roma tomato
romaine lettuce
a bunch of cilantro
Ranch dressing
tortilla chips
(*you can also add olives, mushrooms, corn, etc.)

Heat oil in a large pan on medium heat. Throw in diced onions. Saute onions for 4-5 minutes. 

Cut chicken breasts into bite size chunks.  Throw in with already sauteed onions.

  Cook on medium heat until thoroughly cooked. 

(while the chicken is cooking, this is when you get everything else ready - rinse black beans and corn.  Dice tomatoes and any other ingredients.  Shred cheese.  Wash and cut lettuce.  Set it all out along with dressing and chips - ready to make your salad when the chicken is done.)

Turn heat to low.  Add *barbeque sauce and let chicken simmer for 5-10 minutes, stirring occasionally.  Remove from heat when chicken is glazed with barbeque sauce.
*I'm cheap - I love the Kraft Honey BBQ sauce.  You choose your flavor.

It's time to make your salad! 
1. Fill the plate with chopped romaine lettuce.
2. Pile on beans, corn, tomatoes, and any other yummy ingredients you want.
3. Put a heaping scoop of barbeque chicken on.
4. Sprinkle cheese on. (I like my cheese to melt!)
5. Top of crumbled tortilla chips and cilantro
6. AND cover in Ranch dressing.

ENJOY!  Like I said...30 minutes.  You can do it...go!

 *My kids eat everything separate.  And I usually make a cheese quesadilla for them :)