mixed greens with smoked gouda

Ingredients

• Servings: 6
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1/4 cup soy sauce
• 2 cloves garlic, pressed
• 2 tablespoons chopped fresh basil
• 8 ounces smoked gouda cheese, cut into 1/2 inch cubes
• 2 tomatoes, cut into wedges
• 1 (10 ounce) package mixed salad greens
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a medium bowl, stir together the balsamic vinegar, olive oil, soy sauce, garlic and basil. add cheese and tomatoes; tossing to coat. cover and chill for 30 minutes to marinate.
• place salad greens serving plates. top with the cheese and tomato mixture. season with black pepper.

Chicken Fiesta Salad

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.

eat michigan salad

Ingredients

• Servings: 12
• 1/2 cup mayonnaise
• 1/3 cup pure maple syrup
• 1/4 cup white vinegar
• 1 teaspoon white sugar
• 1/2 cup vegetable oil
• salt and pepper to taste
• 3 heads butter lettuce - rinsed, and torn
• 1/2 cup dried cherries
• 2 granny smith apples, cored and cut into matchsticks
• 4 ounces goat cheese, crumbled
• 3 ounces chopped candied pecans

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. cover and blend on low speed. gradually pour in the vegetable oil while mixing until fully incorporated. taste and season accordingly with salt and pepper. set aside.
• in a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

warm chicken and mango salad

Ingredients

• Servings: 4
• 1/3 cup vanilla low-fat yogurt
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons mango chutney
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground paprika
• 1 teaspoon olive oil
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 teaspoons grated fresh ginger
• 1 clove garlic, peeled and minced
• 1 1/2 cups peeled, seeded and chopped mango
• 1 cup sliced red bell pepper
• 1/3 cup chopped green onion
• 8 cups torn romaine lettuce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.
• heat olive oil in a medium skillet over medium heat. place chicken, ginger, and garlic in the skillet. cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
• mix mango, red bell pepper, and green onions into the skillet. cook about 5 minutes, until pepper is tender and mangoes are heated through. stir in the vanilla yogurt mixture. spoon over romaine lettuce to serve.

Mayo-free Tuna Sandwich Filling

Ingredients

• Servings: 2
• 1 (6 ounce) can albacore tuna in water, drained and flaked
• 1 tablespoon red onion, diced
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh rosemary, minced
• 1 tablespoon diced green chile pepper
• black pepper to taste
• 2 tablespoons red pepper hummus

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix tuna, hummus, onion, oregano, rosemary, green chile pepper, and pepper in a bowl.

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.

black bean and couscous salad

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.

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.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Summer Pasta Salad I

Ingredients

• Servings: 10
• 1 (16 ounce) package penne pasta
• 1 cup distilled white vinegar
• 1/2 cup white sugar
• 1 (16 ounce) bottle catalina salad dressing
• 1 cup italian-style salad dressing
• 1 cucumber, chopped
• 2 (2 ounce) cans sliced black olives
• 1 tomato, chopped
• 1/2 cup chopped onion
• 1 cup chopped baby carrots
• 1 green bell pepper, chopped
• 1/2 teaspoon celery salt
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a small saucepan, bring vinegar and sugar to a boil. boil for one minute.
• in large bowl, combine vinegar mixture, catalina dressing and italian dressing. mix well. add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. season with celery salt, salt and pepper. refrigerate until serving.

Croque-monsieur

Ingredients

• Servings: 3
• 1 tablespoon dijon mustard
• 2 tablespoons mayonnaise
• 4 tablespoons butter or margarine, softened
• 6 slices white bread
• 6 slices swiss cheese
• 12 slices thinly sliced deli ham
• 4 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup water
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• use 2 tablespoons of the butter to spread over one side of each slice of bread. on three of the slices, spread a layer of dijon mustard over the butter, and top each with 4 slices of ham. on the other three, spread mayonnaise, and top each one with 2 slices of swiss cheese. press ham and cheese sides of sandwiches together.
• in a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. set aside.
• heat remaining butter and vegetable oil in a large skillet over medium heat. dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.

Crab Pasta Salad

Ingredients

• Servings: 6
• 12 ounces uncooked tri-color spiral pasta
• 1 head fresh broccoli, cut into florets
• 1 head cauliflower, broken into small florets
• 2 tomatoes, chopped
• 1/2 cup chopped fresh chives
• 8 ounces imitation crabmeat
• 2 cups balsamic vinaigrette salad dressing

Recipe

• cook pasta in boiling salted water until al dente. drain and rinse.
• in a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. pour entire bottle of oil and vinegar salad dressing over all and toss to coat.

Chicken Fiesta Salad

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.

Eggplant-ziti Parmesan

Ingredients

• Servings: 8
• 1 medium eggplant, peeled and thinly sliced
• 1 (16 ounce) package dry ziti pasta
• 1 (15 ounce) container ricotta cheese
• 2 eggs, beaten
• 1 pound mozzarella cheese, shredded
• 1/2 cup grated pecorino romano cheese
• 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
• 1 pinch salt and pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 8 hrs 45 mins


• place the eggplant slices in a bowl, and sprinkle with salt. let drain over a bowl in the refrigerator for at least an hour. i like to do this overnight.
• preheat the oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add ziti pasta, and cook for about 6 minutes, or until almost tender. it will cook the rest of the way in the oven. drain. mix together the ricotta cheese and eggs in a small bowl. stir in half of the mozzarella cheese and pecorino romano cheese.
• spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. top with remaining mozzarella cheese.
• bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

alyson's broccoli salad

Ingredients

• Servings: 6
• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tablespoons white vinegar
• 2 tablespoons white sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a medium bowl, combine the broccoli, onion and raisins. in a small bowl, whisk together the vinegar, sugar and mayonnaise. pour over broccoli mixture, and toss until well mixed. refrigerate for at least two hours.
• before serving, toss salad with crumbled bacon and sunflower seeds.

potato and vegetable frittata

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup diced green bell pepper
• 1 zucchini, halved lengthwise and cut in 1/4 inch slices
• 2 cups cooked and diced potatoes
• 1 cup chopped fresh tomato
• 2 tablespoons black olives
• 4 eggs
• salt and pepper to taste
• 1/4 teaspoon dried oregano
• 1 pinch cayenne pepper
• 1/2 small tomato, sliced
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat the broiler on your oven.
• in a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. saute until vegetables are just tender but not browned. add the zucchini and continue cooking, stirring occasionally, until crisp-tender. add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• beat the eggs with the salt, pepper, oregano, and cayenne. when all the vegetables are cooked, pour the eggs over them
• arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and parmesan cheeses over the tomato slices. cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. cut into wedges and serve.

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.

Holiday Chicken Salad

Ingredients

• Servings: 12
• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together mayonnaise with paprika and seasoned salt. blend in dried cranberries, celery, bell pepper, onion, and nuts. add chopped chicken, and mix well. season with black pepper to taste. chill 1 hour.

black bean and couscous salad

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.

mediterranean potato salad

Ingredients

• Servings: 16
• 2 pounds potatoes
• 1 green bell pepper, minced
• 1 cucumber, sliced and quartered
• 1/2 cup sliced red onion
• 8 ounces crumbled feta cheese
• 1 lemon, juiced
• 1/2 cup italian-style salad dressing
• salt and pepper to taste
• 3 pita breads, cut into wedges

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• in a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• whisk together the lemon juice, salad dressing, salt and pepper. pour over salad and toss to coat. serve with pita bread wedges if desired.

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.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Buffalo Chicken Wings Ii

Ingredients

• Servings: 24
• 12 chicken wings, split and tips discarded
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 tablespoon distilled white vinegar
• 3 teaspoons hot pepper sauce
• 1/4 teaspoon salt
• 1/2 cup blue cheese salad dressing

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. coat chicken with flour, shake off excess and place in dish.
• bake uncovered in preheated oven for 20 minutes. turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. drain on paper toweling.
• in a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. add chicken and toss until evenly coated with mixture. serve with bleu cheese salad dressing.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

Chicken Fiesta Salad

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.

Barbie's Tuna Salad

Ingredients

• Servings: 4
• 1 (7 ounce) can white tuna, drained and flaked
• 6 tablespoons mayonnaise or salad dressing
• 1 tablespoon parmesan cheese
• 3 tablespoons sweet pickle relish
• 1/8 teaspoon dried minced onion flakes
• 1/4 teaspoon curry powder
• 1 tablespoon dried parsley
• 1 teaspoon dried dill weed
• 1 pinch garlic powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, stir together the tuna, mayonnaise, parmesan cheese, and onion flakes. season with curry powder, parsley, dill and garlic powder. mix well and serve with crackers or on a sandwich.

picnic potato salad with no mayonnaise

Ingredients

• Servings: 6
• 2 pounds small new potatoes, quartered
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dijon mustard
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 3/4 cup crumbled blue cheese
• 2 tablespoons chopped fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• place potatoes into a large pot and cover with lightly salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
• whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. toss gently to coat. let stand until cool, about 30 minutes.
• fold blue cheese and chives into potato salad until blended.

absolutely fabulous greek/house dressing

Ingredients

• Servings: 3
• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup dijon-style mustard
• 2 quarts red vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. pour in the vinegar, and mix vigorously until well blended. store tightly covered at room temperature.

quick and easy ham with sweet potatoes

Ingredients

• Servings: 2
• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• tear off two large sheets of aluminum foil. place one ham slice each piece of foil, and sprinkle brown sugar on both sides. spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. close the aluminum foil tightly around the ham, and place on a baking sheet.
• bake for 30 minutes in the preheated oven. remove from the oven, and carefully open the packets. sprinkle miniature marshmallows over the top, and return to the oven with the foil open. bake for another 10 minutes. if you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. you will end up with a sweet, juicy ham dish and very few dishes to wash.

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.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

black bean and couscous salad

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.

marinated beet salad

Ingredients

• Servings: 4
• 1 (16 ounce) can whole beets
• 1/4 cup white sugar
• 1 teaspoon prepared mustard
• 1/4 cup white vinegar
• 1/4 cup diced red onion

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 20 mins


• drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. add onions and toss.
• in a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. add vinegar and bring to boil; remove from heat and allow to cool.
• pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. remove from refrigerator and serve at room temperature.

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.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

asian cucumber salad

Ingredients

• Servings: 6
• 2 cucumbers - halved lengthwise, seeded, and sliced
• 2 teaspoons salt
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 tablespoon sesame seeds
• 4 fresh red chile peppers, sliced

Recipe

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


• put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. drizzle the dressing over the vegetables and toss to coat. serve immediately.

Chicken Fiesta Salad

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.

roquefort pear salad

Ingredients

• Servings: 6
• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 5 ounces roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. continue stirring gently until sugar has melted and caramelized the pecans. carefully transfer nuts waxed paper. allow to cool, and break into pieces.
• for the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• in a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. pour dressing over salad, sprinkle with pecans, and serve.

cauliflower salad

Ingredients

• Servings: 6
• 1 head cauliflower, trimmed and cut into bite-size florets
• 3/4 cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon salt
• ground black pepper to taste
• 3 hard boiled eggs, chopped
• 1 onion, chopped
• 3/4 cup frozen green peas, thawed
• 1/4 cup dill pickles, chopped
• 3 slices crisply cooked bacon, crumbled (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• place cauliflower in a large saucepan and cover with water. bring to a boil and cook until just fork tender, about 10 minutes. drain and cool slightly.
• in a large bowl whisk together the mayonnaise, mustard, salt, and pepper. add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. cover and refrigerate for 2 to 24 hours. the longer the cauliflower salad chills, the better the flavor.

Dan's Favorite Chicken Sandwich

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• 2 tablespoons barbeque sauce
• 4 slices bacon
• 2 hoagie rolls, split lengthwise
• 2 tablespoons ranch dressing
• 4 slices swiss cheese
• 1 small avocado - peeled, pitted and diced

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). coat a baking dish with cooking spray. brush both sides of each chicken breast with barbeque sauce and place in the baking dish. top each breast with 2 slices bacon.
• bake chicken 25 minutes in the preheated oven, until juices run clear. drain bacon strips on paper towels, and slice breasts in half lengthwise.
• heat the oven broiler. spread both halves of each hoagie roll with ranch dressing. place 2 breast halves on one half of each roll. place 2 strips of bacon on each remaining roll half. top each half with 1 slice swiss cheese.
• arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

Tomato-mint Quinoa Salad

Ingredients

• Servings: 4
• 2 1/2 cups water
• 1 1/4 cups quinoa
• 1/3 cup raisins
• 1 pinch salt
• 2 medium tomatoes, diced
• 1 medium onion, minced
• 10 radishes, quartered
• 1/2 cucumber, diced
• 2 tablespoons sliced almonds, toasted
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin
• 1/4 cup lime juice
• 2 tablespoons sesame oil
• salt to taste

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• bring water to boil in a small saucepan. pour in quinoa, raisins, and a pinch of salt. cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
• toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. chill 1 to 2 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.

black bean and couscous salad

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.

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.

Chicken Fiesta Salad

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.

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.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

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.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

black bean and couscous salad

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.

Luscious Chicken Casserole

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 cup light mayonnaise
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (2 ounce) jar pimento peppers, drained and chopped
• 1/2 cup sliced almonds
• 1 1/2 teaspoons celery seed
• 2 tablespoons lemon juice
• garlic salt to taste
• 1 cup shredded cheddar cheese
• 1 (2.8 ounce) can french-fried onion rings

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• heat the oil in a skillet over medium heat. place chicken in skillet, and cook 10 minutes, or until juices run clear. drain, and transfer to the prepared casserole dish. mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. season with garlic salt to taste. layer with cheese, and top with french-fried onion rings.
• bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. if rings start to get too brown, put foil on casserole or lower oven rack. watch carefully, or onion rings will burn.

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.

feta and sun-dried tomato stuffed chicken

Ingredients

• Servings: 2
• 1/3 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tablespoons greek seasoning
• 2 teaspoons lemon zest
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1 (4 ounce) package crumbled feta cheese
• 6 chopped sun-dried tomatoes
• 10 pitted and coarsely chopped kalamata olives (optional)
• 1 tablespoon oil from the sun-dried tomatoes
• 4 strips roasted red pepper

Recipe

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


• whisk together the lemon juice, extra-virgin olive oil, greek seasoning, and lemon zest in a bowl. pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. marinate the chicken in the lemon marinade at least 30 minutes. meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
• preheat oven to 375 degrees f (190 degrees c).
• remove the chicken from the marinade, and shake off excess. discard the remaining marinade. divide the stuffing mixture each piece of chicken. fold the edges of the chicken over the filling, and secure with toothpicks. place a baking dish, seam-side down, and place two roasted pepper strips each stuffed breast.
• bake in the preheated oven until the chicken is no longer pink, about 30 minutes. remember to remove the toothpicks before serving.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Chicken Fiesta Salad

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.

romaine with garlic lemon anchovy dressing

Ingredients

• Servings: 6
• 1 clove garlic, minced
• 2 anchovy fillets, rinsed and patted dry
• 2 teaspoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 head romaine lettuce
• 1/4 pound parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• separate romaine leaves. cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
• with a vegetable peeler, shave 1/3 cup parmesan curls.
• in a blender puree garlic and anchovies with lemon juice. with motor running add oil in a stream until dressing is emulsified. season with salt and pepper.
• in a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. divide salad between 2 plates and sprinkle with remaining parmesan curls.

chicken strawberry spinach salad with ginger-lime dressing

Ingredients

• Servings: 2
• 2 teaspoons corn oil
• 1 skinless, boneless chicken breast half - cut into bite-size pieces
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons mayonnaise
• 1/2 lime, juiced
• 1/2 teaspoon ground ginger
• 2 teaspoons milk
• 2 cups fresh spinach, stems removed
• 4 fresh strawberries, sliced
• 1 1/2 tablespoons slivered almonds
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a skillet over medium heat. place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. set aside.
• in a bowl, mix mayonnaise, lime juice, ginger and milk.
• arrange spinach on serving dishes. top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. season with pepper to 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.

black bean and couscous salad

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.

russian cheese salad

Ingredients

• Servings: 8
• 3 cups shredded mozzarella cheese
• 2 tablespoons mayonnaise
• 3 cloves garlic, pressed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. chill until 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.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Chicken Fiesta Salad

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.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

cheese puffs (gougeres)

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1 pinch cayenne pepper
• 1 cup whole milk
• 1 stick butter (cut into 1/2 inch cubes)
• 6 large eggs (at room temperature)
• 1/2 cup grated parmesan or romano cheese
• 3/4 cup grated gruyere cheese
• 1 ounce pepperoni, diced (optional)
• 2 tablespoons milk
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• put the milk and butter in a large saucepan and bring to a boil. when the butter melts, turn heat to low. add the seasoned flour all at once. stir vigorously with a wooden spoon until the dough forms a ball. remove from heat.
• separate the white and yolk from one egg, reserving the yolk for glazing.
• put the dough into a large mixer bowl. beat at medium speed for one minute. then beat in one egg and the extra egg white. beat until completely absorbed into the dough. then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. after all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• add the parmesan and gruyere cheeses, and pepperoni if you are using it. incorporate thoroughly into the dough.
• use a pastry bag to pipe dough 2 ungreased baking sheets. you can also drop dough from a teaspoon. for tiny puffs, mounds should be about 1/2 inch in diameter. from small appetizers, mounds should be 1 inch in diameter. for puffs large enough for filling, mounds should be 1 1/2 inches in diameter. keep the size of the puffs uniform so they bake properly. space puffs about 1 inch apart.
• beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. lightly brush the tops of the puffs with glaze before baking. sprinkle tops with your parmesan cheese.
• bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). reduce heat to 300 degrees f (150 degrees c). bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. test by removing a puff from the oven and breaking it open. the inside should be baked through. if it is still doughy or wet, bake another 5 minutes.
• remove pans from oven and leave puffs on pans until cool enough to serve.