1. Nikki’s Quick Girls Night In Recipes

2. Menu Selections Mexican Chopped Chicken Salad Chicken Artichoke Penne Banana Pudding Parfait Pomegranate Margarita

3. Mexican Chopped Chicken Salad

4. Salad Ingredients 6 cups of shredded lettuce 1 bag (3 cups) tortilla chips, crushed 2 cups of cubed cooked chicken 1 ½-2 cups canned kidney beans ½ cup Hidden Valley Original Dressing ½ cup shredded cheddar cheese ½ cup of tomatoes (for garnish) ½ cup of black olives (for garnish)

5. Mexican Chopped Salad Prep Instruction Combine all ingredients in a large bowl. Garnish with tomatoes and olives as desired. **This recipe makes up to 6 servings.** Return To Menu

6. Chicken Artichoke Penne

7. Ingredients 4 oz. uncooked regular penne pasta 1 tsp. canola oil 12 oz. boneless, skinless chicken breast halves, cut into bite size pieces 2 cloves garlic, minced 1 can (14.5 oz.) green beans, drained 1 can (14.5 oz.) diced tomatoes 1 ½ cups marinated artichoke hearts, drained and chopped 1/3 cup chopped basil leaves ¼ tsp. salt ¼ cup of pine nuts, toasted ¼ cup Parmesan cheese, grated

8. Chicken Artichoke Directions 1.Cook pasta according to package directions, drain 2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned. 3.Stir in green beans, tomatoes and artichoke hearts. Bring to boil over medium-high heat, and reduce heat to low. Simmer, uncovered, 15 minutes or until liquid is reduced slightly. 4.Remove skillet from heat, stir in basil and salt. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle with pine nuts and cheese Return To Menu

9. Banana Pudding Parfaits

10. Ingredients 24 Nilla Wafers, divided 1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding 2 cups cold milk ¾ cup thawed Cool Whip Whipped Topping 1 banana, cut into 20 slices

11. Banana Pudding Parfait Directions Crush 20 wafers to form crumbs, set aside Beat pudding mix and milk in medium bowl with whisk for 2 minutes. Stir in Cool Whip. Reserve 4 banana slices for garnish. Layer half each of wafer crumbs and remaining bananas evenly in 4 dessert dishes. Repeat layers. Top with remaining wafers and bananas. Refrigerate dessert dishes for 15 minutes. Before serving, garnish each serving with a dollop of thawed Cool Whip Whipped Topping. Return To Menu

12. Pomegranate Margarita

13. Ingredients and Supplies Daily’s Pomegranate Mix Daily’s Margarita Mix Bottle of Tequila Margarita salt Fresh slices of lime Cubed ice Crushed ice Blender Shaker Strain Margarita glasses

14. Pomegranate Margarita Chilled Fill shaker half way with cubed ice. Combine in shaker: – 2 parts Daily’s Pomegranate Mix – 3 parts Daily’s Margarita Mix – 1 ½ parts Tequila Shake and strain into a salt rimmed margarita glass Garnish with a fresh slice of lime

15. Pomegranate Margarita Frozen In a blender, combine: 8 parts crushed ice 2 parts Daily’s Pomegranate Mix 2 parts Daily’s Margarita Mix 1 part Tequila Blend Serve in salted rimmed margarita glass. Garnish with fresh slice of lime. Return To Menu