BBQ CHICKEN SUB

This is a QUICK!!! and DELICIOUS!!! sandwiches to make with leftovers or pre-prepared ingredients from the grocery store.

3 cups shredded rotisserie chicken

3/4 cup barbecue sauce

4 sub rolls

2 cups fresh spinach leaves

1 cup shredded cheddar cheese

1/4 cup sliced onion

1/4 cup store bought or homemade vinaigrette

Preheat oven to 350. combine chicken and barbecue sauce and wrap in foil, making a pouch. Heat chicken in oven for 15 minutes. Set rolls on rack in oven with chicken until both are hot, 5 minutes.

Meanwhile, in a medium bowl, combine spinach, corn, cheddar cheese, onion and vinaigrette. Split rolls keeping 1 side attached. Fill with chicken mixture, then spinach salad.

YIELD: Serves 4

BAKED SALSA CHICKEN TORTILLAS

1 cup salsa, divided
1 (8 ounce) carton sour cream
6 (10-inch) flour tortillas
1 - 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
cooking spray
3/4 cup (3 ounces) shredded cheddar cheese

Preheat oven to 350 F.

Combine 1/2 cup salsa and sour cream in a small bowl and spread evenly over each tortilla. Divide chicken, tomato. bell pepper and onion evenly down center of each tortilla and roll up. Place rolls seam down, in a 11 x 7 inch baking dish coated with cooking spray. top with remaining 1/2 cup of salsa. Bake at 350 F for 15 minutes. Sprinkle with cheese bake an additional 5 minutes or until cheese melts.

MEXICAN TURKEY and DUMPLINGS

1 tablespoon olive oil

1 onion (8 oz.) peeled and diced

1 green bell pepper, rinsed, stemmed, seeded and diced

1 clove garlic, peeled and minced

4 cups turkey, cooked and shredded

1 can (15 oz.) chicken broth

1 can (10 oz.) Ro-tel diced tomatoes and green chilies

1 can (10 oz.) red enchilada sauce

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons butter, melted

3/4 cup milk

Pour oil into a 5 to 6 quart pan over medium-high heat; when hot, add onions, bell pepper and garlic, stir often about 5 to 7 minutes.

Add broth, tomatoes, enchilada sauce and turkey to pan, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, about 15 minutes.

Meanwhile, in a bowl, mix flour, cornmeal, baking powder and salt. In a small bowl, whisk melted butter into milk, stir into flour mixture until blended. Drop batter by tablespoon portions into simmering turkey mixture, cover and simmer gently until dumplings are cooked all the way through (cut to test), about 10 to 12 minutes.

Ladle turkey, dumplings and sauce equally into a wide shallow bowls and serve immediately.

YIELDS: 4 to 6 servings.

NOTES: Shredded leftover turkey or chicken can be used in this recipe.

You can also use 3 pounds skinned chicken thighs. Cook thighs with the broth and tomato mixture until chicken is no longer pink at the bone (cut to test), about 40 minutes.