2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese

Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.

Toss over some angel hair pasta and that’s it!

Post from: We Aren't Chefs

Pasta Primavera

Salmon
Pesto sauce
Tomato
Onion
Salt & Pepper

Spread pesto sauce on salmon and add slices of tomato and onion. Sprinkle some salt and pepper and you are good to go!

You can either grill this or broil it, I normally grill it. Depending on the thickness of the fillet will dictate the cooking time. Wrap in tinfoil and cook until fork cuts through it easily and the fish is flaky.

Post from: We Aren't Chefs

Pesto Salmon

Base:

1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion

Post from: We Aren't Chefs

The 11 Layer Taco Dip

1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste

Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.

Post from: We Aren't Chefs

Tomato Salad

1 lb. salmon
1 tsp. dried oregano
2 cloves of garlic, minced
Salt & Pepper
1 tomato sliced thin
1 tbsp. vegetable oil
1/4 c. bread crumbs
1/4 onion sliced thin

In pan (or on tinfoil if doing on grill), place salmon and rub in the garlic. Sprinkle with oregano, salt and pepper. Layer with tomato, onion and the parsley. Mix bread crumbs with oil and sprinkle on top.

Baked at 450 for 8-10 minutes or until fish is flaky
On grill, cook for 8-10 minutes or until fish is flaky. Cover up fish with tinfoil.

Post from: We Aren't Chefs

Simple Salmon