LAYERED GRILLED CHICKEN SALAD
HAM ROLLUPS
MARINATED VEGETABLES
BANANA PUDDING CUPS
LAYERED GRILLED CHICKEN SALAD
8 (16-ounce) mason jars
Iceberg lettuce, washed and shredded
Small seashell pasta cooked and drained
3 grilled chicken breasts cut into bite-size pieces
1 small package frozen green peas, thawed
Shredded cheese
Package of ranch dressing
½ cup mayo
½ cup sour cream
Layer the ingredients in the order they are listed in each
jar. Mix the packet of ranch dressing
with the mayo and sour cream and place 2 tablespoons over the cheese in each
jar. Refrigerate.
HAM ROLLUPS
6 large flour tortillas
1 lb. ham or turkey
8-ounce carton of garden vegetable cream cheese
Romaine lettuce
Spread a generous amount of cream cheese over each tortilla,
top with ham then lettuce. Roll up and
cut in half. Wrap and refrigerate.
MARINATED VEGGIE SALAD
8 (8-ounce) mason jars
1 can chickpeas, rinsed and drained
1 small package frozen edamame, thawed
1 can cannelloni beans, rinsed and drained
1 small red onion, chopped
Pitted kalmata olives
½ bottle Balsamic Vinaigrette
In a large bowl, mix all ingredients together and place in
the jars.
BANANA PUDDING CUPS
8 (8-ounce) mason jars
2 cups vanilla wafers, crushed
1 large box vanilla pudding, prepared according to
directions
4 to 5 bananas
1 small frozen pound cake, thawed and cubed
Cool Whip
Place crushed wafers at the bottom of each jar. Place a tablespoon full of pudding over
wafers, and then add a few sliced bananas.
Next add a few pieces of cake and a little more pudding. Top with cool whip and a wafer.
No comments:
Post a Comment