grilled chicken salad

romaine lettuce cut and chopped into bit size pieces
cucumber
tomato
green pepper
red pepper
avocado
carrots
2 chicken breast cooked
1/2 package fajita season mix
shredded cheese

cut the chicken up and grill in sauce pan. Once the chicken is cooked add 1/4 cup water and half the seasoning. Let cook 2 minutes longer.

in the mean time cut up all the veggies

in two separate bowls place romaine lettuce at the bottom and top with all the veggies.

divide chicken in half and add on top of salad. make sure you even add the juices, that's makes it spicy.

top with cheese

Frog eye salad

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in a 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6-8 minutes. Drain immediately and rinse with cold water to chill.

3/4 Cup sugar
2 Tablespoons flour
1/2 Teaspoon salt
2/3 Cup pineapple juice (from canned pineapple shown below)
2 Eggs beaten
1 Teaspoon lemon juice

In a small saucepan, mix sugar, flour, salt, stir in pineapple juice and egg. Cook over medium heat, stirring constantly until thickened. Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 Cans (11 oz each) mandarin oranges, drained
1 Can (20 oz) pineapple tidbits, drained
1 Can crushed pineapple, drained
1 Carton (8 oz) dairy whipped topping
1 Cup miniature marshmallows

Stir lightly, Chill at least 1 hour before serving.