Leftover Chicken Salad Sandwich

Here is what I made for lunch today. I had several chicken breast that I had marinated and baked for dinner leftover. So today I chunked the chicken up, cold, mixed it in a bowl with a little mayo, and chopped up some bell pepper that I had in the fridge. Made a great sandwich with a slice of tomato.  If I had planned ahead a little better I would have gotten some more veggies to toss in and would have gotten fat free Mayo and some thicker type of wheat bread instead of using white bread slices. It was a little soggie. Haha. I like to post these little ideas for lunch and ways to use leftovers (wish I had more on here!) because lunch always seems to be a pain to figure out for me. And I get tired of the "same old same old". Anyway. It was REALLY good. (I had marinated the chicken in Lawry's Sun Dried Tomato Marinade. SO GOOD)

Cajun Chicken Pasta

Cajun Chicken pasta

From Gena

Ingredients:

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Directions:
Prep Time: 10 mins

Total Time: 25 mins
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. 3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. 4 Pour over hot linguine and toss with Parmesan cheese.

4 Layer Black Bean Dip

SIMPLE 4 LAYER BLACK BEAN DIP! NO COOKING.

From: Merletta

Rinse and drain 1 cup/can Black Beans
Soften large pkg. cream cheese
1 can Rotel tomatoes/peppers
Bag shredded Mexi mix cheese

You can make individual servings in not so deep single bowls, or single saucers, OR in 9x13 dish..

Spread the cream cheese all over bottom of dish, then beans, then rotel, then cheese.

Serve with tortilla chips..

Honey Bun Cake

This was sent to me from Gena! It sounds really good!! 

Honey Bun Cake

From Gena

PREP TIME15 Min
TOTAL TIME2 Hr 5 Min

INGREDIENTS
1 box Betty Crocker® SuperMoist® yellow cake mix 
2/3 cup vegetable oil 
4 eggs 
1 container (8 oz) sour cream (1 cup) 
1 cup packed brown sugar 
1/3 cup chopped pecans 
2 teaspoons ground cinnamon 
1 cup powdered sugar 
1 tablespoon milk 
1 teaspoon vanilla 

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour. 
2 In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
3 In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
4 Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake or make a quick frosting of Vanilla, Powder Sugar and milk. Cool completely, about 1 hour. Store covered at room temperature.