Frozen Cranberry Salad

Ingredients

• Servings: 10
• 6 ounces cream cheese, softened
• 2 teaspoons butter, softened
• 2 teaspoons white sugar
• 1 (16 ounce) can whole cranberry sauce
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

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


• mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. set aside.
• whip heavy cream with powdered sugar and vanilla until soft peaks form. fold into cranberry mixture. pour into a 9x5 inch loaf pan. freeze until firm. slice and serve frozen.

Anniversary Chicken I

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
• place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
• bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

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.

popeye fried chicken

Ingredients

• Servings: 8
• 3 cups self-rising flour
• 1 cup cornstarch
• 3 tablespoons seasoning salt
• 2 tablespoons paprika
• 1 teaspoon baking soda
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (1 ounce) package dry onion soup mix
• 1 packet dry spaghetti sauce mix
• 3 tablespoons white sugar
• 3 cups crushed cornflakes cereal
• 2 eggs, beaten
• 1/4 cup cold water
• 2 cups oil for frying
• 1 (4 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• in a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
• heat oil (1 inch deep) in a large skillet over medium high heat. preheat oven to 350 degrees f (175 degrees c).
• dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. brown for 3 to 4 minutes, then brown other side of each piece.
• place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. remove cover and bake another 5 minutes to let coating become crisp; 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.

Lime Gelatin Salad I

Ingredients

• Servings: 10
• 1 cup boiling water
• 1 (6 ounce) package lime flavored jell-o® mix
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 (8 ounce) package cream cheese, softened
• 2 cups heavy cream
• 1 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 4 hrs 25 mins


• in a large bowl, pour 1 cup boiling water over the gelatin mix. stir until dissolved, then stir in 1/2 cup pineapple juice. refrigerate until thickened but not set, about 1 hour.
• meanwhile, place crushed pineapple and remaining juice in a small saucepan. bring to a boil, reduce heat, and simmer for about 5 minutes. remove from heat, and cool to room temperature.
• in a large bowl, blend softened cream cheese and lime gelatin until smooth. mix in the cooled pineapple. in a medium bowl, whip cream until soft peaks form. fold into gelatin mixture. fold in chopped nuts. pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Apple Walnut Salad

Ingredients

• Servings: 8
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) container nonfat plain yogurt
• 1 teaspoon vanilla
• 6 large apples - peeled, cored and chopped
• 1 1/2 cups chopped walnuts
• 1 cup dried cranberries
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine the brown sugar and cinnamon in a large bowl. whisk in the softened cream cheese, yogurt, and vanilla until smooth.
• stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
• spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. keep chilled until 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.

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.

mediterranean turkey pasta salad

Ingredients

• Servings: 8
• 1 1/2 cups olive oil
• 1/2 cup red vinegar
• 1 tablespoon minced fresh garlic
• 2 teaspoons dried oregano leaves
• 3 cups butterball® golden oven roasted turkey breast, sliced thick and cubed
• 3 cups cooked penne pasta
• 1 (16 ounce) jar pitted kalamata olives, drained, chopped
• 1 pint grape tomatoes, halved
• 8 ounces crumbled feta cheese
• 1 (5 ounce) package spring lettuce mix
• 1/2 cup chopped italian parsley
• 1/2 cup thinly sliced red onions

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• whisk olive oil, vinegar, garlic and oregano until well blended; set aside.
• combine remaining ingredients in large salad bowl. gently toss with dressing. refrigerate or serve at room temperature.

popeye fried chicken

Ingredients

• Servings: 8
• 3 cups self-rising flour
• 1 cup cornstarch
• 3 tablespoons seasoning salt
• 2 tablespoons paprika
• 1 teaspoon baking soda
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (1 ounce) package dry onion soup mix
• 1 packet dry spaghetti sauce mix
• 3 tablespoons white sugar
• 3 cups crushed cornflakes cereal
• 2 eggs, beaten
• 1/4 cup cold water
• 2 cups oil for frying
• 1 (4 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• in a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
• heat oil (1 inch deep) in a large skillet over medium high heat. preheat oven to 350 degrees f (175 degrees c).
• dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. brown for 3 to 4 minutes, then brown other side of each piece.
• place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. remove cover and bake another 5 minutes to let coating become crisp; 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.

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.

zesty quinoa salad

Ingredients

• Servings: 6
• 1 cup quinoa
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 limes, juiced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 cups halved cherry tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste

Recipe

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


• bring quinoa and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. set aside to cool.
• whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• combine quinoa, tomatoes, black beans, and green onions together in a bowl. pour dressing over quinoa mixture; toss to coat. stir in cilantro; season with salt and black pepper. serve immediately or chill in refrigerator.

Anniversary Chicken I

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
• place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
• bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

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.

pesto pasta caprese salad

Ingredients

• Servings: 6
• 1 1/2 cups rotini pasta
• 3 tablespoons pesto, or to taste
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon ground black pepper
• 1/2 cup halved grape tomatoes
• 1/2 cup small (pearlini) fresh mozzarella balls
• 2 leaves fresh basil leaves, finely shredded

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. toss to coat. fold in tomatoes, mozzarella, and fresh basil.

Mexican Chicken And Black Bean Salad

Ingredients

• Servings: 2
• 2 (4 ounce) frozen skinless, boneless chicken breast halves
• 1 (8 ounce) can low sodium tomato sauce
• 1/4 cup water
• 1 (1 ounce) packet taco seasoning
• 1 (15.5 ounce) can black beans
• 4 cups baby spinach leaves
• 2 tablespoons fat-free sour cream
• 1/2 cup shredded mexican cheese blend
• 1/2 cup salsa

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking dish.
• place the chicken breasts in the prepared dish. mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
• bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
• divide spinach between two plates. place the chicken breasts on the spinach beds and spoon half the black beans over each piece. divide sour cream, shredded cheese and salsa to top each salad.

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.

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.

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.

World's Best Potato Salad

Ingredients

• Servings: 6
• 6 medium potatoes
• 1 small onion, finely chopped
• 1 cup celery, chopped
• 1 teaspoon salt
• 6 hard-cooked eggs, diced
• 2 eggs, beaten
• 1/2 cup white sugar
• 1 teaspoon cornstarch
• salt to taste
• 1/2 cup vinegar
• 1 (5 ounce) can evaporated milk
• 1 teaspoon prepared yellow mustard
• 1/4 cup butter
• 1 cup mayonnaise

Recipe

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


• place the potatoes into a large pot, and fill with enough water to cover. bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. drain. cool, peel and dice. transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• while the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. stir in the vinegar, milk, and mustard. cook over medium heat, stirring frequently, until thickened, about 10 minutes. remove from heat, and stir in the butter. refrigerate until cool, then stir in the mayonnaise.
• stir the dressing into the bowl of potato salad gently until evenly coated. chill several hours or overnight before serving for best flavor.

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.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

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


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

chef john's raw kale salad

Ingredients

• Servings: 4
• 1/4 cup rice vinegar
• 1 tablespoon orange juice
• 1 teaspoon dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/3 cup olive oil
• salt and ground black pepper to taste
• 1 bunch kale
• 1 persimmon, sliced
• 1 apple, cut into matchsticks
• 2 orange, peeled and cut into segments (see footnote)
• 1/4 cup chopped pistachio nuts

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• whisk vinegar, orange juice, dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. season dressing with salt and black pepper.
• remove stems from each leaf of kale. stack 3 to 4 leaves of kale and roll together. finely slice kale leaves crosswise to create thin ribbons.
• combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. add dressing and toss until well coated.

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.

Egg Salad Sandwiches

Ingredients

• Servings: 4
• 8 hard-cooked eggs, diced
• 1 cup mayonnaise
• 1/4 cup dried onion flakes
• 1/2 teaspoon salt
• 1 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon dill weed
• 8 slices white bread

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. cover, and refrigerate 8 hours, or overnight. to serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

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.

awesome summer watermelon salad

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon chopped garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• 3 cups 2-inch cubes watermelon
• 1 cup crumbled feta cheese
• 1/2 red onion, sliced very thin
• coarsely ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• mix the vinegar and dijon mustard in a bowl. stir the garlic, salt, and pepper into the mixture. slowly stream the olive oil into the dressing while whisking vigorously. place the dressing in the refrigerator until ready to use.
• combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. season with the coarsely ground black pepper. pour about half the dressing over the salad; gently toss to coat. refrigerate the salad at least 30 minutes. drizzle the remaining dressing over the salad just before serving.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

stir fried kale

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup bread crumbs
• 3 bunches kale - washed, dried, and shredded

Recipe

• heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
• mix in breadcrumbs, and cook and stir until brown.
• stir in kale, and cook until wilted. serve hot or warm.

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.

Marshmallow And Lime Gelatin Salad

Ingredients

• Servings: 6
• 7 fluid ounces lemon-lime flavored carbonated beverage
• 2 cups miniature marshmallows
• 1 (3 ounce) package lime flavored jell-o® mix
• 8 ounces cream cheese
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 1 teaspoon mayonnaise
• 1 cup frozen whipped topping, thawed

Recipe

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


• in a saucepan, combine the carbonated beverage and marshmallows. stir over medium heat until marshmallows melt. remove from heat and allow to cool.
• add the gelatin and cream cheese and mix until gelatin is dissolved.
• add the pineapple and juice, pecans, mayonnaise and whipped topping. mix well and pour into a 7x11 inch dish and chill until set.

Cold Green Bean Salad

Ingredients

• Servings: 8
• 2 (15 ounce) cans green beans, drained
• 1 red onion, sliced in rings
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

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


• place beans in a serving dish. toss with onions and salad dressing. cover with plastic wrap, and chill for 1 hour.

Corn And Black Bean Salad

Ingredients

• Servings: 4
• 1/4 cup balsamic vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8.75 ounce) can sweet corn, drained

Recipe

Preparation Time: 10 mins Ready Time: 13 hrs 30 mins


• in a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• in a medium bowl, stir together black beans and corn. toss with vinegar and oil dressing, and garnish with cilantro. cover, and refrigerate overnight.

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.

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.

best tuna melt (new jersey diner style)

Ingredients

• Servings: 4
• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices swiss cheese
• paprika, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• preheat the oven broiler.
• in a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. season with salt and pepper.
• place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. remove from heat, and spread with the tuna salad. place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
• return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

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.

Vegetarian Quiche

Ingredients

• Servings: 6
• 1 teaspoon salt
• 1/2 cup chopped zucchini
• 1 (9 inch) unbaked pastry shell
• 2 tablespoons butter
• 1 1/2 cups chopped onion
• 1 green bell pepper, chopped
• 1 cup chopped tomatoes
• 1/2 cup sliced fresh mushrooms
• 1 clove garlic, minced
• 1/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground cinnamon
• 5 eggs
• 1/4 cup milk
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 40 mins


• sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
• preheat oven to 450 degrees f (235 degrees c). line pastry shell with a double thickness of heavy-duty aluminum foil.
• bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
• reduce oven heat to 350 degrees f (175 degrees c).
• melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
• beat eggs in a bowl; stir in milk, parmesan cheese, and cheddar cheese. carefully pour egg mixture over vegetables.
• bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. let stand 5 minutes before cutting.

Veal, Chicken And Beef Canelloni

Ingredients

• Servings: 8
• crepes
• 2 eggs
• 2/3 cup milk
• 1 tablespoon butter, melted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• meat filling
• 1/4 pound ground veal
• 1/4 pound ground chicken
• 1/2 pound ground beef
• 2 tablespoons butter
• 1 tablespoon minced fresh parsley
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1 dash ground black pepper
• 1 dash ground nutmeg
• white sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (32 ounce) jar tomato pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• to make crepes: in a medium bowl beat eggs thoroughly, then add milk and butter. beat in flour and salt until smooth. (note: batter is best if left to set for 1/2 hour before using). brown crepes in a medium hot skillet, making them 6 to 8 inches in circumference. set aside.
• to make meat filling: brown veal, chicken and beef in butter in a large skillet over medium high heat. stir in the parsley, cheese, salt, pepper and nutmeg. let cool.
• preheat oven to 375 degrees f (190 degrees c).
• to make white sauce: in a small saucepan over medium heat, cook flour and butter together for 1 minute. stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick.
• spread 1/2 of the pasta sauce in the bottom of a 9x13 inch baking dish. spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. place filled crepes, seam side down, in baking dish. cover with remaining pasta sauce and pour white sauce over all. cover with mozzarella cheese and top with parmesan cheese.
• bake in the preheated oven for 20 to 30 minutes, or until cheese is bubbly and brown around the edges. serve hot.

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.

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.

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.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chicken 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.

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.

Mock Tuna Salad

Ingredients

• Servings: 4
• 1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
• 2 tablespoons mayonnaise
• 2 teaspoons spicy brown mustard
• 1 tablespoon sweet pickle relish
• 2 green onions, chopped
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. mix well.

Anniversary Chicken I

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
• place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
• bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

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.

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.

Vivian's Delight

Ingredients

• Servings: 12
• 1 (16 ounce) package cottage cheese
• 12 ounces whipped cream
• 1 (8 ounce) can pineapple tidbits, drained
• 1 (1 ounce) package strawberry flavored jell-o® mix

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, stir together cottage cheese, whipped cream, pineapple, and gelatin. cover, and refrigerate at least an hour before serving.

The Best Potato Salad

Ingredients

• Servings: 12
• 6 eggs
• 10 red potatoes
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1/3 cup dill pickle relish
• 2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon celery seed
• 1 onion, chopped
• 1/4 cup pepperoncini (optional)
• 1/4 cup sliced black olives (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water; cool the eggs under cold running water in the sink. peel and chop the cooled eggs.
• place the potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. drain and refrigerate until cold. peel and cube once cold.
• stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. cover and refrigerate at least 2 hours 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.

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.

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.

italian style meatloaf i

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 teaspoon italian-style seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic salt
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. season with italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. press into a 9x5 inch loaf pan, and cover loosely with foil.
• bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees f (70 degrees c).

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.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

stir fried kale

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup bread crumbs
• 3 bunches kale - washed, dried, and shredded

Recipe

• heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
• mix in breadcrumbs, and cook and stir until brown.
• stir in kale, and cook until wilted. serve hot or warm.

orange sherbet salad

Ingredients

• Servings: 6
• 2 (3 ounce) packages orange flavored gelatin (such as jell-o®)
• 2 cups boiling water
• 1 pint orange sherbet
• 1 (10 ounce) can mandarin oranges, drained

Recipe

Preparation Time: 5 mins Ready Time: 6 hrs 15 mins


• whisk the gelatin into the boiling water until dissolved. allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. once the gelatin begins to thicken, stir in the drained mandarin oranges. pour into a gelatin mold, and refrigerate until set, about 6 hours.

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.

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.

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.