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Monday, January 9, 2012

Chicken Pasta Salad

It has been an incredibly beautiful, warm weekend.  Just a glimpse of spring-like weather sure helps to get us through the cold days.  Our pecan trees were loaded this year with pecans but they have been slow to release the pecans.  We were able to pick-up several buckets of pecans this past weekend to sell today.  It sure makes you feel like you're being a good stewart of God's blessing of bountiful pecans. 

It was a pleasure for me to cook pancakes and bacon for breakfast Saturday morning.  We grilled burgers for lunch and I baked a cream cheese pound cake for our Sunday dessert.  We got to sample the pound cake on Saturday, too.  Sunday, we cooked a sirloin tip roast, creamed potatoes, white cheddar carrots, green bean bundles, and yeast rolls.   Phillip and I picked up more pecans as we visited with Brent and his family.  Joy and Brooke got Sunday naps.  We even got a shower of rain and had to retreat to our porch.  Eli came out and sat with us in the swing and got to see a beautiful rainbow. 

I am trying real hard to not post any desserts for at least a little while.  As I have shared in the past, I have enough dessert recipes to post on my blog f-o-r-e-v-e-r!  Let's try Chicken Pasta Salad for a lighter meal choice.

                                               Chicken Pasta Salad

1 small box macaroni shells
1 - 13 oz. can chicken breast or 1 cup cooked chicken breast
1 to 2 cups red or green grapes, cut in half
1 small bunch green onions
salt & pepper to taste
mayonnaise to taste

Mix all ingredients together.  Refrigerate and serve cold.

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