If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Emily, I know the feeling trying to keep summertime meals light and interesting! I find I run into the same doldrums. here are some of my summertime favs: Bowtie Pasta and Sausage 5 Johnsonville Italian sausage links 1 16 ounce package farfalle (bow tie) pasta 3 Tbsp. olive oil 3 cloves garlic, minced 1 onion, sliced into small wedges 1 green, red and yellow pepper cut in strips 15 cherry tomatoes, halved Salt & pepper to taste Place five Johnsonville Italian links into a large skillet and cook according to the package directions. While sausage is cooking, start pasta. When sausage is done, remove links from the pan and cool until they can be handled, then slice into 1/2 inch coins. Keep remaining drippings from the sausage, and add the olive oil and minced garlic to the skillet. Heat on low until the garlic releases its flavor, but not browned. Add sliced vegetables and sauté for two minutes, or until tender. Mix the sliced sausage with the vegetables in the skillet, and cook until sausage is heated through. Add cooked and drained pasta to skillet and toss with the sausage and vegetables. Add salt and pepper to taste. Serve warm. Optional Special Touches: * Add 1/2 cup of red wine to the vegetables while sautéing. * Add 1/4 cup chopped green onion. * Top with shredded Asiago cheese. * Substitute zucchini for one of the vegetable selections Tortellini Salad: 1 pkg. of you favorite tortellini (cooked according to directions. 1 pint of grape tomatoes halved Lots of fresh basil chopped Lots of good parm. cheese. Mix all together and refrigerate till you are ready to eat. I also add grilled chicken or shrimp to it sometimes to make a nice meal. Some other ideas, beer can chicken, cold shrimp or seafood kabobs! I also enjoy gazpacho and I'm thinking of making that this weekend! Here is a pork tenderloin recipe that we enjoy: Honeyed Pork Tenderloin with Avocado-Peach Salsa ½ cup soy sauce 1 TBSP Sesame oil 2-tsps teriyaki sauce 2-cloves minced garlic 1-tsp ground ginger 1 (1 pound) pork tenderloin ¼ cup honey 2 TBSPS brown sugar 4 ½ TBSPS sesame seeds Combine first 5 ingredients in a large shallow dish or heavy-duty zip=lock plastic bag. Add pork. Cover or seal, and chill 6-8 hours. Remove pork from marinade, discarding marinade. Stir together honey and brown sugar. Brush pork with honey mixture and sprinkle with sesame seeds. Place on a lightly greased rack in a roasting pan. Bake at 400 degrees for 25-30 minutes or until meat thermometer reaches 160. ( I grill the pork instead of roasting it for about the same amount of time) Cut tenderloin into slices and serve with salsa. Avocado Peach Salsa 1 cup peeled, diced fresh peaches (In the winter I used canned) 1 large tomatoes diced (I used Roma) ½ cup diced avocado (about 1 small) 1 TBSP minced red onion 1 TBSP lime juice 1 tsp olive oil ¼ tsp salt ¼ tsp ground red pepper Combine all ingredients in a large bowl, cover and chill until ready to serve I have a chicken brushetta recipe that is easy and yummy that I'll pass along to you as soon as I find it! I hope this helps some. This is the time of year I start thinking about fall and Winter dishes! Enjoy, Gina

How about a couple of appetizers for dinner? A few shrimp with cocktail sauce, a couple of fresh veggies with hummus or something, there are thousands of healthy, light appetizers (or not so healthy LOL) to choose from - make the whole evening a festive party for two. Sharon's Phyllo Pizza 7 sheets Phyllo 1./2 cup butter, melted 7 Tbsp freshly grated parmesan 1-1/2 cup grated mozzarella 1 white onion, thinly sliced and separated into rings 5 or 6 Roma tomatoes, sliced 1 tsp oregano salt and pepper to taste few sprigs rosemary or thyme Preheat oven to 375, thaw phyllo in the fridge for 24 hours. Place a sheet of phyllo on a baking sheet, brush with the melted butter , sprinkle with parmesan. Repeat until all sheets are used. Press down to make sure sheets will stick together. Sprinkle top sheet with mozzarella then the onion rings then the sliced RomaÂs ( arrange the slices in even rows I do it on the angle). Season with oregano salt and pepper. Decorate with a few herb sprigs. Bake 20 or so minute, until edges are golden. Cut into small squares (one tomato each) and serve, NOTE: you could add anchovies or olives but do not overload this, it is not a pizza!!! The crust is very delicate.

I have an annual potluck to attend on Halloween day. I have taken the paella salad posted above. It is delicious and everyone loved it. I did add fresh garlic to the rice (I used basmati). This year I have decided on Ann's Greek Meatballs. Home Cookin Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce ===================================== These are extremely tender and flavourful meatballs 1-1/4 pounds Lean Ground Beef 1/2 pound lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsley 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoons grated lemon zest 1 teaspoon dried oregano 2 eggs 1/3 cup uncooked rice Salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg Juice of 1 large lemon (1/4 cup) 1-1/2 cups of broth (from cooking meatballs) Makes approximately 48 meatballs. Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continue to heat until meatballs are hot and coated with sauce. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.