Chile Pasta Salad

Ingredients

• Servings: 6
• 4 ounces bow tie pasta
• 1/2 cup nonfat plain yogurt
• 1 tablespoon dijon-style prepared mustard
• 1/2 teaspoon salt
• 1 green chile pepper, chopped
• 4 medium tomato - peeled, seeded and chopped
• 2 green onions, sliced
• 1 clove crushed garlic

Recipe

• cook pasta and drain. rinse with cold water; drain.
• mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. cover and refrigerate about 2 hours or until chilled.

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.

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.

Awesome Turkey Sandwich

Ingredients

• Servings: 1
• 2 slices whole wheat bread, toasted (optional)
• 1 tablespoon mayonnaise
• 2 teaspoons dijon-style prepared mustard
• 3 slices smoked turkey breast
• 2 tablespoons guacamole
• 1/2 cup mixed salad greens
• 1/4 cup bean sprouts
• 1/4 avocado - peeled, pitted and sliced
• 3 ounces colby-monterey jack cheese, sliced
• 2 slices tomato

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread mayonnaise on one slice of toast, then spread mustard on the other. arrange the sliced turkey on one side. spread guacamole over the turkey. pile on the salad greens, bean sprouts, avocado and cheese. finish with tomato slices, then place the remaining slice of toast on top.

brown rice belgian endive salad

Ingredients

• Servings: 2
• 1/2 cup uncooked brown rice
• 1 cup water
• 1 head belgian endive, chopped
• 1/8 red onion, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• bring the brown rice and water to a boil in a saucepan. reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. allow the rice to cool.
• place the rice, endive, and red onion in a large bowl. drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. mix thoroughly.

Mom's Russian Potato Salad

Ingredients

• Servings: 6
• 5 small beets
• 2 potatoes
• 1 carrot, peeled
• 1/4 cup chopped onion
• 1 dill pickle, chopped
• 1/2 cup sauerkraut, drained
• 3 tablespoons olive oil
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. reduce heat and simmer until tender, about 20 minutes. remove vegetables and allow to cool; peel the beets and potatoes. dice the beets, potatoes, and carrot, and place into a salad bowl. stir in onion, pickle, sauerkraut, olive oil, and salt. chill the salad for 2 to 3 hours; serve cold.

restaurant-style santa fe pasta

Ingredients

• Servings: 8
• 5 quarts water
• 1 (16 ounce) package rotini pasta
• 1 1/4 cups tomato juice
• 1 1/2 tablespoons olive oil
• 1 tablespoon red vinegar
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup whole corn kernels, cooked
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 2 tablespoons red bell pepper, diced
• 2 tablespoons diced green bell pepper
• 1 boneless chicken breast half, cooked and diced

Recipe

• bring water to a boil and add the rotini pasta and cook according to package directions. rinse under cold running water and drain well.
• stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. toss it with the drained pasta and refrigerate for 2 to 4 hours.
• combine the parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

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.

garbanzo bean and quinoa salad

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups water
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/3 cup sliced almonds
• 1/4 cup mint leaves, chopped
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• bring the quinoa and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. scrape the quinoa into a large bowl, and refrigerate until cold.
• stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. season to taste with salt and pepper.

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.

Amy's Barbecue Chicken Salad

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breast halves
• 1 head red leaf lettuce, rinsed and torn
• 1 head green leaf lettuce, rinsed and torn
• 1 fresh tomato, chopped
• 1 bunch cilantro, chopped
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2.8 ounce) can french fried onions
• 1/2 cup ranch dressing
• 1/2 cup barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 35 mins


• preheat the grill for high heat.
• lightly oil the grill grate. place chicken on the grill, and cook 6 minutes per side, or until juices run clear. remove from heat, cool, and slice.
• in a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. top with the grilled chicken slices and french fried onions.
• in a small bowl, mix the ranch dressing and barbeque sauce. serve on the side as a dipping sauce, or toss with the salad to coat.

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.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

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.

oriental edamame salad

Ingredients

• Servings: 8
• 1/4 cup sliced almonds
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• salt and ground black pepper to taste
• 2 (16 ounce) packages shelled edamame (green soybeans)
• 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
• 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
• 1 bunch radishes, halved and thinly sliced
• 3 green onions, cut thinly on a diagonal
• 1/4 cup chopped cilantro

Recipe

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


• heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
• whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
• combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. serve cold or at room temperature.

Slow Cooker Chicken Tetrazzini

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 2 tablespoons melted butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 2 tablespoons butter
• 1 small onion, sliced and separated into rings
• 3 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• place chicken in the slow cooker crock. top with 2 tablespoons melted butter; sprinkle with italian dressing mix.
• cover, and cook on high for 3 hours.
• heat the remaining 2 tablespoons of butter in a large skillet over medium heat. stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. mix in the cream of chicken soup, chicken broth, and cream cheese. pour mixture over the cooked chicken in the slow cooker.
• cover, and continue to cook on low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Pasta Deli Salad

Ingredients

• Servings: 12
• 1 (16 ounce) package tri-color pasta
• 1 (8 ounce) bottle italian-style salad dressing
• 1/2 pound hard salami, cubed
• 1/2 pound provolone cheese, cubed
• 2 small red onions, diced (optional)
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 1/4 cup grated parmesan cheese
• 1 stick pepperoni, chopped

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• bring a large pot of lightly salted water to a rolling boil over high heat. cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. drain.
• combine the pasta and the italian dressing in a large bowl. add the salami, provolone, red onions, bell peppers, parmesan, and pepperoni; stir until well combined. cover, and chill 2 hours or overnight.

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.

oriental green bean salad

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 slices fresh ginger root, minced
• 1 dried red chile pepper
• 3/4 pound chopped fresh green beans
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce

Recipe

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


• in a large pan or wok, heat oil over medium-high heat. stir in the garlic, ginger, and chile pepper. as the garlic and ginger begin to sweat, add beans, toss to mix, cover and reduce heat. steam for 5-8 minutes. add 1/4 cup of water if necessary.
• remove cover, increase heat to high; add soy and oyster sauce and stir for two minutes more or until sauce thickens. serve warm.

grilled hawaiian chicken and pineapple sandwiches

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 cup hawaiian style marinade
• 6 pineapple rings
• 6 slices provolone cheese
• 6 onion rolls, split
• 6 tablespoons thousand island salad dressing
• 6 leaves romaine lettuce
• 6 slices tomato

Recipe

Preparation Time: 15 mins Cook Time: 11 mins Ready Time: 1 hr 26 mins


• place the chicken pieces into a large resealable bag and pour in the marinade. marinate in the refrigerator for at least 1 hour or up to overnight.
• preheat a grill for medium-high heat. when hot, lightly oil the grate. remove the chicken from the marinade and discard the marinade.
• grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. close the lid to the grill and allow the cheese to melt for a minute. toast the buns, if desired.
• to assemble the sandwiches, place the chicken, pineapple and cheese the bottom buns. top with lettuce and tomato. spread the thousand island dressing the top buns and place the sandwiches.

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.

oriental edamame salad

Ingredients

• Servings: 8
• 1/4 cup sliced almonds
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• salt and ground black pepper to taste
• 2 (16 ounce) packages shelled edamame (green soybeans)
• 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
• 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
• 1 bunch radishes, halved and thinly sliced
• 3 green onions, cut thinly on a diagonal
• 1/4 cup chopped cilantro

Recipe

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


• heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
• whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
• combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. serve cold or at room temperature.

Creamy Cucumber And Tomato Salad

Ingredients

• Servings: 4
• 2 cucumbers, sliced
• 2 tomatoes, sliced
• 1/4 onion, chopped
• 1 cup creamy salad dressing (such as miracle whip®), or more to taste
• 2 tablespoons white sugar, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• combine cucumbers, tomatoes, onion, creamy salad dressing, sugar, salt, and black pepper in a salad bowl. if salad seems too sweet, add more salad dressing; if too tart, add more sugar. chill before serving.

Cheesy Ranch New Red Potatoes

Ingredients

• Servings: 4
• 12 small new red potatoes, scrubbed and halved
• 1 cup ranch-style salad dressing
• 1 (8 ounce) package shredded colby-monterey jack cheese
• 1 teaspoon freshly ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes in a large saucepan over medium heat, and cover with water. bring to a boil, and cook 10 minutes, or until tender; drain.
• place cooked potatoes on an ungreased cookie sheet with the cut side up. spread a spoonful of dressing on the top of each potato half. sprinkle with cheese, and lightly dust with pepper.
• bake in the preheated oven for 5 minutes, or until cheese is melted.

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.

Chicken With Chipotle

Ingredients

• Servings: 8
• 8 chicken leg quarters
• 1 1/2 cups milk
• 1 cup sour cream
• 2 chipotle peppers in adobo sauce
• 2 tablespoons chicken bouillon granules
• 1 tablespoon margarine
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
• while the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. melt the margarine in a large pan over medium heat. pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.

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.

quebec pickled eggs

Ingredients

• Servings: 12
• 12 eggs
• 12 whole cloves
• 2 slices fresh ginger root
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 cups distilled white vinegar
• 1/2 cup water
• 2 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place eggs in a medium 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 and peel.
• in a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. place in a medium saucepan with distilled white vinegar, water and salt. bring to a boil and continue boiling 10 minutes. discard wrapped spices.
• place eggs in sterile containers. cover with the hot vinegar mixture. seal containers. chill in the refrigerator at least 2 days before serving.

Cranberry Salad Ii

Ingredients

• Servings: 6
• 2 cups chopped cranberries
• 1 large orange
• 1 cup white sugar
• 1 cup chopped walnuts
• 1 cup finely diced celery
• 1 cup crushed pineapple, drained
• 1 (3 ounce) package raspberry flavored jell-o® mix
• 2 cups hot water

Recipe

• combine the gelatin with hot water (don't let stand). grind cranberries and orange (including rind) mix with sugar. stir in nuts, celery and pineapple. mix with prepared gelatin and chill.

ham and swiss salad with red currants

Ingredients

• Servings: 6
• 1 head romaine lettuce, rinsed, patted dry and chopped
• 4 ounces arugula, washed and dried
• 4 ounces sliced mushrooms
• 1 cup grape tomatoes, halved
• 1 shallot, thinly sliced
• 1 cup fresh red currants
• 1/2 cup shredded swiss cheese
• 4 ounces honey ham, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, swiss cheese, and ham in a large salad bowl. whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. pour over the salad and toss to coat.

summer corn salad

Ingredients

• Servings: 4
• 6 ears corn, husked and cleaned
• 3 large tomatoes, diced
• 1 large onion, diced
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. drain, cool, and cut kernels off the cob with a sharp knife.
• in a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. chill until serving.

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.

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.

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.

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.

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.

insalata caprese ii

Ingredients

• Servings: 6
• 4 large ripe tomatoes, sliced 1/4 inch thick
• 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
• 1/3 cup fresh basil leaves
• 3 tablespoons extra virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• on a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. drizzle with olive oil. season with sea salt and pepper.

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.

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.

strawberry avocado salad

Ingredients

• Servings: 2
• 2 tablespoons white sugar
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 2 cups torn salad greens
• 1 avocado - peeled, pitted and sliced
• 10 strawberries, sliced
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. set aside.
• place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. drizzle dressing over everything, then sprinkle with pecans. refrigerate for up to 2 hours before serving, or 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.

broken glass cake

Ingredients

• Servings: 1
• 1 (3 ounce) package lime flavored jell-o® mix
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 (3 ounce) package strawberry flavored jell-o®
• 3 cups boiling water, divided
• 3 cups cold water, divided
• 1 cup canned pineapple juice
• 1 (.25 ounce) package unflavored gelatin
• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 cups chilled heavy cream
• 1/2 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs


• place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
• pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
• pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
• heat pineapple juice in a saucepan until hot but not simmering. stir unflavored gelatin into pineapple juice until dissolved. refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. stir occasionally.
• mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. set 1 cup of crumb mixture aside for garnish. press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
• pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
• cut the different flavors of gelatin into cubes. use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
• very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. spoon into the graham cracker crust.
• sprinkle the cake with reserved graham cracker crumb mixture.
• refrigerate until set, at least 3 hours to overnight.

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.

Summer Pasta Salad Ii

Ingredients

• Servings: 10
• 1 pound rotini/corkscrew pasta
• 1 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 small red onion, chopped
• 1 (2 ounce) can sliced black olives
• 1 (6 ounce) can artichoke hearts, drained
• 1/4 cup chopped fresh broccoli
• 1/2 pound salami, cut into strips
• 1/2 pound pepperoni, each piece cut into 4
• 1/2 pound mozzarella cheese, cut into strips
• 2 cups italian-style salad dressing, divided
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, chopped
• salt and pepper to taste
• 1 tomato, quartered

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• in a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. toss until well mixed. pour on one cup of the dressing and mix well. cool in the refrigerator until ready to serve.
• when ready to eat, toss with remaining one cup of dressing, parmesan cheese, parsley, salt, pepper and garlic. garnish with tomato wedges

Summer Pasta Toss Ii

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 1/2 cup italian-style salad dressing
• 1 tablespoon olive oil
• 2 tomatoes, chopped
• 2 cups cooked and cubed chicken
• 1 cup grated parmesan cheese

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• in a large saucepan heat the italian dressing and olive oil together over medium heat. add drained spaghetti; toss well to coat. add chopped tomatoes, chicken or turkey, and grated parmesan cheese and toss lightly.
• serve warm.

Hot Red Potato Salad

Ingredients

• Servings: 8
• 6 red potatoes
• 6 slices bacon, diced
• 1 onion, diced
• 1/2 cup chopped celery
• 1 cube chicken bouillon
• 1/2 cup boiling water
• 1 cup vinegar
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1/4 cup chopped fresh parsley

Recipe

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


• clean and scrub baking potatoes. 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 cut into thick slices; place slices in a large bowl.
• place bacon in a large, deep skillet. cook over medium high heat until crisp. stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
• dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
• add the egg slowly, stirring until the mixture is slightly thickened. pour the vegetable mixture over the potatoes, add parsley and toss lightly.

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.

quick edamame salad

Ingredients

• Servings: 16
• 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
• 1 (16 ounce) package frozen sweet corn, thawed
• 1 (16 ounce) package frozen sweet peas, thawed
• 1 (12 ounce) can black beans, drained and rinsed (optional)
• 1/2 red onion, minced
• 1/4 cup olive oil, or to taste
• 1/4 cup red vinegar, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix edamame, corn, peas, black beans, and red onion in a large bowl.
• stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• chill in refrigerator at least 30 minutes before serving.

Winter Blossom's Often Requested Ham Salad

Ingredients

• Servings: 12
• 1 1/2 pounds cooked ham, chopped
• 3/4 cup mayonnaise, or as needed
• 1/3 cup dried minced onion
• 1/3 cup dill pickle relish
• 1/4 cup brown mustard

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. you may need to do this in batches. place the finely chopped ham in a large bowl and continue processing the remaining ham.
• add the mayonnaise, onions, relish, and mustard to the processed ham. mix well and, if the mixture is too dry, add more mayonnaise. refrigerate until serving. the dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

restaurant-style santa fe pasta

Ingredients

• Servings: 8
• 5 quarts water
• 1 (16 ounce) package rotini pasta
• 1 1/4 cups tomato juice
• 1 1/2 tablespoons olive oil
• 1 tablespoon red vinegar
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup whole corn kernels, cooked
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 2 tablespoons red bell pepper, diced
• 2 tablespoons diced green bell pepper
• 1 boneless chicken breast half, cooked and diced

Recipe

• bring water to a boil and add the rotini pasta and cook according to package directions. rinse under cold running water and drain well.
• stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. toss it with the drained pasta and refrigerate for 2 to 4 hours.
• combine the parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

Sweet And Spicy Tuna Salad

Ingredients

• Servings: 4
• 1 (6 ounce) can water-packed tuna, drained
• 1/2 cup mayonnaise (such as hellman's®)
• 1/2 cup sweet pickle relish (such as heinz®)
• 1/8 teaspoon chile-garlic sauce (such as sriracha®)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir the tuna, mayonnaise, relish, and chile-garlic sauce together in a bowl; serve.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

tomato mozzarella salad with balsamic reduction

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 1 clove garlic, crushed
• 1 head red leaf lettuce
• 4 tomatoes, sliced
• 2 balls of fresh mozzarella, sliced
• 1/4 small red onion, sliced
• 1/2 cup fresh raspberries
• 1/2 cup sliced black olives
• 2 teaspoons dried basil
• salt and black pepper to taste
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 25 mins


• pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. set aside, and cool to room temperature.
• divide the lettuce leaves among 4 salad plates. arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. sprinkle the salads with the red onion, raspberries, and sliced black olives. season with dried basil, salt, and pepper; drizzle with the olive oil and balsamic vinegar.

pati's spinach and boysenberry salad

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 teaspoon prepared horseradish
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons boysenberry jam
• 1 (14 ounce) bag spinach leaves
• 1 cup fresh boysenberries
• 1/4 cup toasted sliced almonds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. blend until smooth.
• place the spinach in a large bowl. drizzle the dressing over the spinach and toss until leaves are evenly coated. sprinkle boysenberries and almonds over top of the salad; serve immediately.

peppermint pink valentine mold

Ingredients

• Servings: 6
• 1 (.25 ounce) package unflavored gelatin
• 1/2 cup white sugar, divided
• 1/8 teaspoon salt
• 2 eggs, separated
• 1 1/4 cups milk
• 1/4 teaspoon peppermint extract
• 3 drops red food coloring
• 1 cup whipping cream, whipped

Recipe

• in a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. in a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
• cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. remove from heat and add peppermint extract or candy.
• add food coloring and mix. chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
• in a small bowl, beat egg whites until stiff, but not dry. gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
• turn into a 5-cup heart-shaped mold; chill until firm. unmold and garnish with additional whipped cream, if desired; serve.

restaurant-style potato salad

Ingredients

• Servings: 8
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons white sugar
• 2 teaspoons chopped white onion
• 2 teaspoons prepared mustard
• 1 teaspoon white vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• salt to taste

Recipe

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


• 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, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. mix well, chill and serve.

Waldorf Salad Ii

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 1 tablespoon white sugar
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 3 apples -- peeled, cored, and chopped
• 1 cup thinly sliced celery
• 1/2 cup chopped walnuts
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• stir in the apples, celery, walnuts, and raisins. chill until ready to serve.

greek garbanzo bean salad

Ingredients

• Servings: 8
• 2 (15 ounce) cans garbanzo beans, drained
• 2 cucumbers, halved lengthwise and sliced
• 12 cherry tomatoes, halved
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black olives, drained and chopped
• 1 ounce crumbled feta cheese
• 1/2 cup italian-style salad dressing
• 1/2 lemon, juiced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. toss together and refrigerate 2 hours before serving. serve chilled.

Delicious Broccoli Cranberry Salad

Ingredients

• Servings: 8
• 2 large heads broccoli, cut into florets
• 1 cup dried cranberries
• 1/2 small red onion, chopped
• 1/2 cup chopped celery
• 1 cup mayonnaise
• 1/4 cup white sugar
• 1/4 cup rice vinegar
• 1/3 cup cashews

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix broccoli, cranberries, onion, and celery in a large bowl. whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. toss to combine. sprinkle with cashews just before serving.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

mediterranean zucchini and chickpea salad

Ingredients

• Servings: 6
• 2 cups diced zucchini
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup halved grape tomatoes
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped sweet onion (such as vidalia®)
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped kalamata olives
• 1/3 cup olive oil
• 1/3 cup packed fresh basil leaves, roughly chopped
• 1/4 cup white balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon capers, drained and chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried greek oregano
• 1 pinch crushed red pepper flakes (optional)
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Thanksgiving Spinach Salad

Ingredients

• Servings: 4
• 3/4 cup sweetened dried cranberries, chopped
• 1 mcintosh apple - peeled, cored, and diced
• 1/2 small red onion, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1 (6 ounce) bag baby spinach, torn into bite-sized pieces

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. let rest for flavors to blend, about 20 minutes. add spinach and toss to coat.

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.

Summer Pasta Toss Ii

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 1/2 cup italian-style salad dressing
• 1 tablespoon olive oil
• 2 tomatoes, chopped
• 2 cups cooked and cubed chicken
• 1 cup grated parmesan cheese

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• in a large saucepan heat the italian dressing and olive oil together over medium heat. add drained spaghetti; toss well to coat. add chopped tomatoes, chicken or turkey, and grated parmesan cheese and toss lightly.
• serve warm.

sweet and crunchy salad

Ingredients

• Servings: 4
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 1 (16 ounce) package shredded coleslaw mix
• 1 (11 ounce) can mandarin oranges, drained and sliced
• 1 (8 ounce) can water chestnuts
• 1 bunch green onions, chopped
• 1/2 cup sunflower seeds
• 1/2 cup cashews

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 30 mins


• place noodles in a bowl of warm water and soak for 15 minutes or until soft.
• whisk together the oil, sugar, vinegar and seasoning packs.
• drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
• pour dressing over salad and toss to coat evenly. refrigerate for 2 to 4 hours. add cashews before serving.

moroccan spicy carrot salad

Ingredients

• Servings: 6
• 1 pound carrots, peeled and sliced into thin rounds
• 2 cups water
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon sweet paprika
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1 tablespoon vinegar
• 1/2 teaspoon ground cumin
• 1/4 cup cilantro leaves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
• stir vinegar and cumin through the carrot mixture.
• remove the pan from heat and set aside to allow salad to cool to room temperature.
• garnish with cilantro to serve.

spring strawberry spinach salad

Ingredients

• Servings: 4
• 1 bunch spinach, rinsed
• 10 large strawberries, sliced
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/3 cup white vinegar
• 1 cup vegetable oil
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix the spinach and strawberries.
• in a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. stir in the poppy seeds. pour over the spinach and strawberries, and toss to coat.

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.

angel chicken pasta

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1/2 cup white
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
• bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Grilled Corn And Poblano Salad With Chipotle Vinaigrette

Ingredients

• Servings: 3
• 3 ears corn, husked
• 1 fresh poblano chile pepper
• 3 tablespoons olive oil
• 2 limes, juiced
• 1 chipotle peppers in adobo sauce, chopped, or to taste
• 1/2 teaspoon salt
• 1 avocado - peeled, pitted, and cut into chunks
• 1/2 cup chopped fresh cilantro
• 1/2 cup slices red onion

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. cut kernels from the cob and place in a large bowl.
• cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. peel and seed the poblano. cut poblano into 1/2-inch pieces; add to the bowl with the corn.
• whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. add avocado, cilantro, and red onion to the mixture and gently toss to coat.

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.

no cook cranberry salad

Ingredients

• Servings: 8
• 1 (14.5 ounce) can whole cranberry sauce (such as ocean spray®)
• 6 seedless green grapes, halved
• 1/4 (11 ounce) can mandarin oranges, drained and quartered
• 2 tablespoons sweetened flaked coconut
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 red apple, diced

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• combine cranberry sauce, grapes, mandarin oranges, coconut, vanilla, walnuts, and apple in a bowl. allow to set for 30 minutes 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.