Black-eyed Pea Gumbo

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.

stir fried kale

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.

Slow Cooker Chicken Stroganoff

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.

chicken salad with bacon and red grapes

Ingredients

• Servings: 6
• 3 slices bacon
• 3 cups diced cooked chicken
• 1 (8 ounce) can water chestnuts, drained and minced
• 1/4 cup thinly sliced celery
• 1 1/2 cups seedless red grapes, halved
• 1 1/2 cups mayonnaise
• 4 teaspoons dried parsley flakes
• 2 1/2 teaspoons lime juice
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon ground ginger
• 1 dash worcestershire sauce
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. drain bacon slices on a paper towel-lined plate and allow to cool; crumble.
• mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl.
• whisk mayonnaise, dried parsley, lime juice, onion powder, ground ginger, worcestershire sauce, salt, and black pepper together to make a smooth dressing.
• pour dressing over chicken mixture and stir to coat.
• cover the bowl and refrigerate until cold, at least 30 minutes.

Cinnamon-curry Tuna Salad

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.

Anniversary Chicken I

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.

Slow Cooker Chicken Stroganoff

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.

Cinnamon-curry Tuna Salad

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.

Perfect Summer Fruit Salad

Ingredients

• Servings: 10
• 2/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup packed brown sugar
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups cubed fresh pineapple
• 2 cups strawberries, hulled and sliced
• 3 kiwi fruit, peeled and sliced
• 3 bananas, sliced
• 2 oranges, peeled and sectioned
• 1 cup seedless grapes
• 2 cups blueberries

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 3 hrs 30 mins


• bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. remove from heat, and stir in vanilla extract. set aside to cool.
• layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. pour the cooled sauce over the fruit. cover and refrigerate for 3 to 4 hours before serving.

Cinnamon-curry Tuna Salad

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.

Anniversary Chicken I

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.

stir fried kale

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.

Anniversary Chicken I

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.

light and easy greek potato salad

Ingredients

• Servings: 8
• 12 red potatoes
• 1/4 cup chopped green onion
• 1/4 cup olive oil
• 1/4 cup red vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• 1/4 teaspoon dried rosemary, crumbled
• 1 pinch ground red pepper

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• place red potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 25 minutes. drain and chill in freezer until cold, about 30 minutes.
• slice potatoes and place into a large salad bowl; toss potatoes with green onion. whisk olive oil, red vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. pour the dressing over the potatoes and toss. serve immediately or chill until serving time.

Slow Cooker Chicken Stroganoff

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.

stir fried kale

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.

stir fried kale

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.