Spinach Pasta Salad

image from here

Here's a fabulous recipe that was served
at our Stake RS Conference last week. 

Spinach Pasta Salad 

Sauce:
1 c. oil
3/4 c. red wine vinegar
3/4 c. Teriyaki Baste and Glaze
6 T. sugar

Mix together until sugar dissolves (can add a bit of salt and pepper).

Cook one pound bow-tie pasta al dente. Marinate the noodles in the sauce overnight. Put in gallon-sized ziplock bag and turn over numerous times.

When ready to serve, add the following ingredients to the marinated noodles, sirring thoroughly to coat all ingredients:

4 chicken breasts, cooked and diced
2-4 green onions, chopped
3/4 c. chopped yellow, red and orange peppers
1 c. craisins
1 c. cherry tomatoes, cut in half
1 c. slivered almonds
1 lb. baby spinach (I use organic pre-washed spinach)

serves 9-10 for main dish or 20 for a side.

by Karen, Barbara's daughter

Avocado Baked Eggs

I thought you might enjoy trying this delicious breakfast. Can I just say YUMMY! Christian got this recipe off the internet and it didn't get very good reviews but it was really tasty to me. He made some slight modifications (cheese & green onions) so I included those changes in the recipe. If your avocado pit hole is small, you will want to enlarge the pit cavity so the egg fits.

The picture I attached is from our breakfast.

Avocado Baked Eggs
1 avocado, halved and pitted
2 eggs
Salt and ground black pepper to taste
1 pinch cayenne pepper
1⁄4 c. crumbled cooked bacon
1 T. chopped fresh chives or green onions
Shredded cheese

Prep 10 min. Cook 15 min.

Preheat oven to 425 degrees.

Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with 

salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.

Bake in a preheated oven until egg is cooked to desired doneness, about 20 minutes.

Sprinkle each avocado with shredded cheese, bacon, and chives/green onions.

ENJOY!