Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 4
- 1 pound chicken giblets (hearts and gizzards)
- 1/2 teaspoon olive oil
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 onion, chopped
- 1/2 cup water
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- rub oil on inside of pressure cooker. season flour with salt and pepper to taste, then dredge giblets in flour to coat.
- place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. add water.
- following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 6
- 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
- salt and pepper to taste
- 1 cup cooked rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (16 ounce) can sliced mushrooms, drained
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup sliced almonds
- 3/4 cup mayonnaise
- 6 slices bread
- 1 tablespoon butter, softened
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. mix well and spread mixture into an ungreased 9x13 inch baking dish.
- spread a generous layer of butter or margarine one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
- place baking dish on center oven rack and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 6
- 2 (10 ounce) cans artichoke hearts in water, drained
- 1/2 cup italian-style salad dressing
- 1 cup shredded mozzarella cheese
- 1 (3 ounce) can french-fried onions
Recipe
Preparation Time: 5 mins
Cook Time: 21 mins
Ready Time: 26 mins
- preheat oven to 425 degrees f (220 degrees c). lightly spray a shallow baking dish or glass pie plate with cooking spray.
- arrange artichoke hearts in the bottom of dish. drizzle 1/4 cup salad dressing over artichokes.
- bake in preheated oven for 10 minutes. remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. return to oven, and bake until cheese is melted and bubbly, about 10 minutes. turn off oven. sprinkle fried onions over the top, and return to oven for 1 minute.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 4
- 2 (8 ounce) packages cream cheese, softened
- 1 pound cooked crabmeat
- 1/2 cup creamy salad dressing, e.g. miracle whip ™
- 1 (12 ounce) jar cocktail sauce
Recipe
Preparation Time: 10 mins
Ready Time: 1 hr 10 mins
- in a medium bowl, mix together cream cheese, crabmeat and creamy salad dressing. chill in the refrigerator at least one hour. cover with cocktail sauce before serving.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 4
- 4 cups vegetable broth
- 1 cup green lentils, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 2 tablespoons salt-free seasoning blend
- 1 teaspoon chopped fresh marjoram leaves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh lemon thyme
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cardamom
- 1 egg
- 1 cup buckwheat groats
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon red vinegar
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 30 mins
- bring broth to a boil in a large pot over high heat. stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. drain, but reserve liquid. transfer lentils to a large bowl.
- heat olive oil over medium heat in a skillet. cook onions until they are soft and translucent about 10 minutes, stirring occasionally. add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. stir vegetables into lentils. mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. set aside.
- whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
- heat 1 tablespoon of olive oil in a skillet over medium heat. add buckwheat and egg mixture. cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
- mix buckwheat into lentil mixture. season with salt, pepper, 1 tablespoon olive oil, and vinegar. stir and adjust seasonings. serve warm, at room temperature, or chilled.
Ingredients
- Servings: 4
- 1 (15 ounce) can black-eyed peas, drained
- 1 (10 ounce) package frozen corn kernels, thawed
- 2 tablespoons chopped pimento peppers
- 1/2 cup chopped celery (optional)
- 2 tablespoons minced onion
- 1/4 cup apple vinegar
- 1 tablespoon sugar
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
Recipe
Preparation Time: 20 mins
Ready Time: 4 hrs 20 mins
- combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. in a separate bowl, whisk together the vinegar, sugar, worcestershire sauce, garlic salt, and pepper. slowly whisk in the vegetable oil until the dressing emulsifies. stir the dressing into the vegetables until evenly coated. refrigerate 4 hours to overnight before serving.
Ingredients
- Servings: 3
- 3/4 cup italian-style salad dressing
- 1 cup sour cream
- 1/2 teaspoon seasoning salt
- 1 tablespoon minced onion
- 1 teaspoon liquid smoke flavoring
- 1 (6 ounce) can tuna, drained and flaked
Recipe
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
- in a medium bowl, mix the italian-style salad dressing, sour cream, seasoning salt, onion, liquid smoke and tuna. chill in the refrigerator approximately 1 hour before serving.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 3
- 3/4 cup italian-style salad dressing
- 1 cup sour cream
- 1/2 teaspoon seasoning salt
- 1 tablespoon minced onion
- 1 teaspoon liquid smoke flavoring
- 1 (6 ounce) can tuna, drained and flaked
Recipe
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
- in a medium bowl, mix the italian-style salad dressing, sour cream, seasoning salt, onion, liquid smoke and tuna. chill in the refrigerator approximately 1 hour before serving.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 4
- 4 cups vegetable broth
- 1 cup green lentils, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 2 tablespoons salt-free seasoning blend
- 1 teaspoon chopped fresh marjoram leaves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh lemon thyme
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cardamom
- 1 egg
- 1 cup buckwheat groats
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon red vinegar
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 30 mins
- bring broth to a boil in a large pot over high heat. stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. drain, but reserve liquid. transfer lentils to a large bowl.
- heat olive oil over medium heat in a skillet. cook onions until they are soft and translucent about 10 minutes, stirring occasionally. add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. stir vegetables into lentils. mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. set aside.
- whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
- heat 1 tablespoon of olive oil in a skillet over medium heat. add buckwheat and egg mixture. cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
- mix buckwheat into lentil mixture. season with salt, pepper, 1 tablespoon olive oil, and vinegar. stir and adjust seasonings. serve warm, at room temperature, or chilled.
Ingredients
- Servings: 4
- 1 (15 ounce) can black-eyed peas, drained
- 1 (10 ounce) package frozen corn kernels, thawed
- 2 tablespoons chopped pimento peppers
- 1/2 cup chopped celery (optional)
- 2 tablespoons minced onion
- 1/4 cup apple vinegar
- 1 tablespoon sugar
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
Recipe
Preparation Time: 20 mins
Ready Time: 4 hrs 20 mins
- combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. in a separate bowl, whisk together the vinegar, sugar, worcestershire sauce, garlic salt, and pepper. slowly whisk in the vegetable oil until the dressing emulsifies. stir the dressing into the vegetables until evenly coated. refrigerate 4 hours to overnight before serving.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 12
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 (14.5 ounce) can collard greens, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can green peas, rinsed and drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (4 ounce) can chopped green chilies
- 1 (4 ounce) can sliced black olives
- 1 (14.5 ounce) can italian-style tomatoes, undrained and chopped
- salt and freshly ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 2 hrs
- bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
- stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. season to taste with salt and pepper before serving.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 4 cups vegetable broth
- 1 cup green lentils, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 2 tablespoons salt-free seasoning blend
- 1 teaspoon chopped fresh marjoram leaves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh lemon thyme
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cardamom
- 1 egg
- 1 cup buckwheat groats
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon red vinegar
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 30 mins
- bring broth to a boil in a large pot over high heat. stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. drain, but reserve liquid. transfer lentils to a large bowl.
- heat olive oil over medium heat in a skillet. cook onions until they are soft and translucent about 10 minutes, stirring occasionally. add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. stir vegetables into lentils. mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. set aside.
- whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
- heat 1 tablespoon of olive oil in a skillet over medium heat. add buckwheat and egg mixture. cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
- mix buckwheat into lentil mixture. season with salt, pepper, 1 tablespoon olive oil, and vinegar. stir and adjust seasonings. serve warm, at room temperature, or chilled.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
- prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.
Ingredients
- Servings: 2
- 2 cups sunflower seeds
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 1 stalk celery, finely chopped
- 1 tablespoon minced onion
- 1/2 cup water
Recipe
- toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
- transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. spread seeds out in a single layer and cool to room temperature.
- while cooling, combine juice and garlic in a small bowl. set aside.
- put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. cover and refrigerate if not using the spread within 15 minutes. if spread firms up mix in a tablespoon of water.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 8
- 1 pint heavy whipping cream
- 6 cups seedless red grapes, halved
- 4 large bananas, peeled and sliced
- 1 cup chopped walnuts
Recipe
- in a large bowl, beat the cream until stiff peaks form. gently stir in fruit and nuts.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 3 bunches kale - washed, dried, and shredded
Recipe
- heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
- mix in breadcrumbs, and cook and stir until brown.
- stir in kale, and cook until wilted. serve hot or warm.
Ingredients
- Servings: 4
- 2 large cucumbers, peeled and sliced in half lengthwise
- 1/2 teaspoon salt
- 1/4 cup onion, minced
- 1 cup sour cream
- 2 tablespoons vinegar
- 2 tablespoons chopped fresh dill
- 1 tablespoon sugar
- 1 pinch pepper, or to taste
- 1/2 cup crumbled blue cheese
Recipe
Preparation Time: 20 mins
Ready Time: 1 hr 20 mins
- with a spoon, scoop out the seeds from the cucumber halves. slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
- place the onion, sour cream, vinegar, dill, sugar, and pepper in a bowl, and mix until well combined. lightly stir in the blue cheese. pat the cucumber slices dry with paper towels, and lightly mix them into the salad. refrigerate at least 1 hour before serving; season to taste with salt just before serving.