Recipes from this morning's show :)

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.