Cheesy Chicken and Bacon Ranch Pasta

8 slices Bacon, cooked and chopped up

• 2 lbs Chicken (I used canned chicken) 

1 tbsp Garlic (I used fresh and minced it)

• 1 cup Ranch dressing

1 box Rotini noodles1 packet Ranch dressing mix, dry2 cups Monterey jack cheese (I used Colby/Jack shredded mix)

Instead of the cup of ranch and the dry packet. I used 1 cup of Mayo 1/2 cup of milk and mixed it with a Western Family Dry ranch packet.  

• Heat a pan to medium heat on the stove. Drizzle oil on you pan.You can use which ever type of cooking oil you prefer, I used coconut oil.
• Dice your chicken into bite sized pieces, then sauté them in a pan on the stove until cooked.
• About mid way of cooking the chicken add in the garlic.
• While cooking the chicken boil the noodles. When they are done drain them and set aside.
• While cooking noodles and chicken also cook your bacon, you can do it in the microwave or you can do it on the stove just make sure it is cooked crispy! I prefer cooking it on the stove.
• Once chicken is done add chicken to pasta, then add the bacon.
• Then add the ranch dressing and the dry ranch mix. stir well to make sure everything is good and coated.
• Get out a big baking dish and spray with non stick spray, pour mixture into your pan top with cheese.
• bake at 350 for about 15 minutes (until the cheese is melted)

Adapted from a recipe on Midgetmomma.com

Potato & Bacon Soup

• 2 tablespoons butter                                     
• 3/4 cup finely chopped onion                     
•  2 cups peeled and diced potatoes                    
• 1 1/2 cups chicken broth                                      
• 1/2 teaspoon salt                    
• 1/4 teaspoon ground black pepper                     
• 1 3/4 cups milk                    
• 4 slices bacon (cut into small bite size pieces)                                   
• 1 tablespoon dried parsley, or to taste                    

                                                         

Directions       

1. Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, chicken broth,  salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and broth is almost all evaporated, at least 30 minutes.
2. Stir milk and bacon  into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

Crock Pot Green Beans & Bacon

From: Lynaya Hernadez (Wendy's friend)

Ingredients

2 lb fresh string beans, cut into 1-inch lengths ( OR leave whole, cut ends)

12 slices bacon

2-4 tablespoon garlic, diced

2 medium onions, chopped

2 tablespoon olive oil

1teaspoon salt

fresh ground pepper

Directions

Place bacon at the bottom of the crockpot. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large crock pot, you can double the recipe.

Layered Tossed Salad

 From: Linda Connors

1 head lettuce    Wash, dry, and tear into small pieces and place in bottom of 9x12 pan.

Prepare the following and then layer in order on top of lettuce.

1.       1 cup diced celery

2.       4 hard boiled eggs, diced

3.       1 cup frozen peas (or broccoli or other desired veggie; could even add cranraisins

4.       1 med sized sweet onion, diced (or ¾ - 1 cup diced green onion)

5.       8 slices bacon, fried crisp, drained, and crumbled

Add 2 Tbsp sugar to 2 cups Miracle Whip (or you could use mayo or dressing, if you prefer). Spread over layered salad like a frosting.

Top with 4 oz. grated cheese of choice (Swiss, Parmesan, Cheddar)

Cover tightly and refrigerate (8-12 hours) before serving

Crockpot Scalloped Potatoes

2 pounds potatoes, peeled and sliced (original recipe said 10...there's no way 10 pounds of potatoes are fitting in my crockpot so I used as much as I knew would suit my family) 1 large onion, diced 16 slices thick cut bacon, uncooked and diced 4 cups shredded taco blend cheese 28 oz can cream of chicken soup Place half of the sliced potatoes in the bottom of crock. ~Top with half of onion, cheese and bacon. ~Repeat layers. ~Top with cream of chicken soup. ~Cook on low of 8 to 10 hours

Garlic Chicken Farfalle

From: Wendy's friend ChyAyn (from Laura)

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled ( I used the packaged real bacon bit pieces 1 bag is equal to 1 lb of bacon)1/2 c. shredded Parmesan cheese1
(12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.