Barbeque Macaroni Salad

Ingredients

• Servings: 12
• 1 (12 ounce) package elbow macaroni
• 1 (15 ounce) can marinara sauce
• 1 1/2 cups chopped celery
• 1 cup sweet pickle relish
• 1 (4 ounce) can sliced black olives
• 1 small red onion, chopped
• 1 1/2 cups mayonnaise
• 1 teaspoon chili powder

Recipe

• bring a large pot of lightly salted water to a boil. add macaroni, and cook for 8 to 10 minutes or until al dente. drain, and rinse under cold water. put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. cover and chill for 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.

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.

Gg's Bulgur Salad

Ingredients

• Servings: 8
• 1 cup bulgur wheat
• 2 cups hot water
• 2 apples - peeled, cored and diced
• 1/2 cup chopped pitted dates (optional)
• 4 green onions, chopped
• 3 cups chopped romaine lettuce
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons plain yogurt
• 1 tablespoon honey
• salt and pepper to taste
• 1 cup diced muenster cheese
• 2 cups toasted slivered almonds

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place the bulgur wheat into a bowl, and pour the hot water over it. let it soak for 20 to 30 minutes, until tender. drain off any excess water.
• in a serving bowl, combine the apples, dates, green onion, lettuce, cilantro and parsley with the bulgur. whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat. refrigerate until serving. just before serving, stir in the muenster cheese and slivered almonds.

Tri-pepper Salad

Ingredients

• Servings: 6
• 1 head romaine lettuce, torn into bite-size pieces
• 1/2 orange bell pepper, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1/4 ounce parmesan cheese, thinly sliced
• 1/4 cup raspberry vinaigrette salad dressing

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. pour dressing over salad and toss to coat.

pea and crab salad

Ingredients

• Servings: 6
• 14 slices bacon
• 1 1/4 pounds imitation crabmeat, flaked
• 1 (16 ounce) package frozen green peas
• 3/4 cup mayonnaise, or to taste
• 2 teaspoons onion powder
• 1 1/2 cups diced tomatoes

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown and crisp. drain, crumble and set aside.
• in a large bowl, mix together the imitation crab, bacon and peas. stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. cover and refrigerate. top with diced tomatoes before serving.

Delicious Egg Salad For Sandwiches

Ingredients

• Servings: 4
• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1/4 cup chopped green onion
• salt and pepper to taste
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. season with salt, pepper and paprika. stir and serve on your favorite bread or crackers.

Avocado Corn Salad With Pine Nuts

Ingredients

• Servings: 6
• 1 (10 ounce) package chopped romaine lettuce
• 1 cup bottled caesar salad dressing
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 avocados - peeled, pitted and diced
• 8 cherry tomatoes, halved
• 1/2 cup pine nuts

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix the lettuce, corn, avocado, and tomatoes. drizzle with dressing and sprinkle with pine nuts. toss and serve.

cookie salad ii

Ingredients

• Servings: 8
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 pint buttermilk
• 16 ounces frozen whipped topping, thawed
• 2 (11 ounce) cans mandarin orange segments, drained
• 1 (20 ounce) package chocolate sandwich cookies, crushed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, mix together the pudding mix, buttermilk and whipped topping. cover and refrigerate until serving. just before serving, fold in the oranges and cookie crumbs.

Alabi Potato Salad

Ingredients

• Servings: 20
• 5 pounds potatoes
• 1 cup mayonnaise
• 1 cup dill pickle relish
• 1/4 cup prepared yellow mustard, or to taste
• 12 hard-cooked eggs, peeled and chopped
• 2 cups chopped celery (optional)
• 2 teaspoons paprika
• 20 buttery round crackers

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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, and set aside to cool.
• in a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. cut the potatoes into cubes, and add to the bowl. mix gently until coated. garnish with a sprinkling of paprika, and arrange crackers around the edge.

Avocado Olive Salad

Ingredients

• Servings: 4
• 2 tablespoons capers
• 1 clove garlic, minced
• 2 small limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup freshly grated parmesan cheese
• salt and pepper to taste
• 20 black olives, thinly sliced
• 4 avocados - peeled, pitted and diced

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• in a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, parmesan cheese, salt, and pepper. gently toss in the olives and avocados until coated. cover, and chill 30 to 45 minutes before serving.

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.

spring asparagus salad

Ingredients

• Servings: 1
• 1 tablespoon rice vinegar
• 1 teaspoon red vinegar
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1 teaspoon dijon mustard
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon sesame seeds

Recipe

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


• whisk together the rice vinegar, red vinegar, soy sauce, sugar, and mustard. drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. set aside.
• bring a pot of lightly-salted water to a boil. add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. remove and rinse under cold water to stop from cooking any further.
• place the asparagus in a large bowl and drizzle the dressing over the asparagus. toss until evenly coated. sprinkle with sesame seeds to serve.

Indian Salad

Ingredients

• Servings: 4
• 1 1/2 cups brown rice
• 4 cups water
• 1 (10 ounce) can asparagus tips, drained
• 1 red bell pepper, seeded and diced
• 2 red apples, cored and diced
• 1/4 cup golden raisins
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1 teaspoon lemon juice
• salt and pepper to taste

Recipe

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


• combine the rice and water in a saucepan. bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. drain, if necessary, and cool.
• while the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. let soak for 20 minutes to plump. drain.
• in a medium bowl, whip cream until soft peaks form. fold in curry powder, lemon juice, salt and pepper. in a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. fold into the curry cream, and chill until serving.

lebanese rubbed salad

Ingredients

• Servings: 4
• 1 (10 ounce) bag mixed baby salad greens
• 1 english cucumber, diced
• 2 cloves garlic, minced
• 1 (10 ounce) basket cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1/8 teaspoon salt
• freshly ground black pepper to taste
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the salad greens in a large bowl. add the cucumber, garlic, cherry tomatoes, and feta cheese. sprinkle with salt and pepper, toss to blend. drizzle with vinegar and olive oil.
• using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

gingery carrot salad

Ingredients

• Servings: 4
• 1 pound carrots, cut diagonally into thin slices
• 2 tablespoons vinegar
• 1 tablespoon olive oil
• 2 tablespoons splenda
• 1 clove garlic, grated
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon seasoned salt
• 1 dash cayenne pepper
• 1/2 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 2 mins Ready Time: 22 mins


• bring a large pot of water to boil. add carrots, and continue to boil until just tender, about 2 minutes. rinse with cold water, drain well, and set aside.
• in a large bowl, whisk together the vinegar, olive oil, splenda, and garlic. season with cumin, cinnamon, ginger, salt, and cayenne pepper. stir in carrots and raisins, and toss with dressing. cover, and refrigerate at least 4 hours.

Garlic Croutons

Ingredients

• Servings: 1
• 4 tablespoons butter
• 1 clove garlic, minced
• 3 (3/4 inch thick) slices french bread, cut into cubes

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large saute pan, melt butter over medium heat. stir in garlic; cook and stir for 1 minute. add bread cubes, and toss to coat. spread on a baking sheet.
• bake for 15 minutes, or until crisp and dry. check frequently to prevent burning. cool.

Cinnamon Candy Apple Salad

Ingredients

• Servings: 8
• 1 cup boiling water
• 1 (3 ounce) package cherry flavored jell-o®
• 1/3 cup cinnamon red hot candies
• 3/4 cup cold water
• 1/2 cup tart apples, diced
• 1/2 cup celery, chopped
• 1/2 cup walnuts, chopped

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. carefully add the cinnamon candies. let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. once they are fully dissolved, add the cold water. allow the mixture to sit for ten minutes to come to room temperature.
• at room temperature, mix in the apples, celery, and walnuts. pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

cucumber and mint salad

Ingredients

• Servings: 6
• 1 cucumber, sliced
• 1 cup sliced celery
• 1 (15 ounce) can garbanzo beans, drained
• 3 carrots, peeled and shredded
• 1/4 cup raisins
• 1 cup chopped fresh mint
• 2 tablespoons olive oil
• 3 tablespoons red vinegar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red vinegar to coat. serve immediately.

sugar spinach salad

Ingredients

• Servings: 12
• 1/2 cup slivered almonds
• 3 tablespoons white sugar
• 3/4 cup red vinegar
• 1/3 cup salad oil
• 1/3 cup white sugar
• 2 tablespoons yellow mustard
• 3/4 tablespoon poppy seeds
• 3/4 teaspoon salt
• 1 head romaine lettuce, torn into bite sized pieces
• 1 (6 ounce) bag baby spinach leaves
• 3/4 pound sliced mushrooms
• 3/4 pound shredded swiss cheese
• 1 red onion, chopped
• 1 cup mandarin oranges

Recipe

Preparation Time: 30 mins Cook Time: 3 mins Ready Time: 33 mins


• combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. spread almonds in a single layer on waxed paper to cool.
• to make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
• toss together the romaine lettuce, spinach, mushrooms, swiss cheese, onion, and oranges in a large bowl. sprinkle almonds and drizzle dressing over top of salad just before serving.

Applesauce Salad

Ingredients

• Servings: 8
• 2 cups water
• 1/2 cup cinnamon red hot candies
• 1 (6 ounce) package cherry flavored jell-o® mix
• 2 cups applesauce

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 4 hrs 15 mins


• bring the water to a boil. dissolve the cinnamon red hot candies in the boiling water. mix in and dissolve the cherry flavored gelatin. transfer to a medium bowl. mix in the applesauce. chill in the refrigerator 4 hours, or until firmly gelled.

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.

grape and feta salad

Ingredients

• Servings: 8
• 1 head iceberg - rinsed, dried and torn into bite sized pieces
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 2 carrots, sliced
• 8 ounces broccoli florets
• 5 radishes, chopped
• 3 roma (plum) tomatoes, diced
• 1 pound red seedless grapes
• 1 cup chopped almonds
• 1 5/8 cups crumbled feta cheese
• 1 cup greek vinaigrette salad dressing (optional)

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. place the grapes on top. you may chill the salad until needed at this point if you wish.
• just before serving, sprinkle in the almonds and feta cheese. toss with the salad dressing to taste, if desired.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Slow Cooker 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.

Green Grape Salad

Ingredients

• Servings: 8
• 4 pounds seedless green grapes
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 4 ounces chopped pecans
• 2 tablespoons brown sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• wash and dry grapes. in a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. add grapes and mix until evenly incorporated. sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

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.

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.

Spinach Cheese Manicotti

Ingredients

• Servings: 6
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup minced onion
• 1 egg
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 2 (26 ounce) jars spaghetti sauce
• 1 1/2 cups water
• 1 (8 ounce) package manicotti shells

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine ricotta, spinach, onion and egg. season with parsley, pepper and garlic powder. mix in 1 cup mozzarella and 1/4 cup parmesan. in a separate bowl, stir together spaghetti sauce and water.
• spread 1 cup sauce in the bottom of a 9x13 inch baking dish. stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. cover with remaining sauce. sprinkle with remaining mozzarella and parmesan.
• bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

mexican bean salad

Ingredients

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

Recipe

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


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

Summer Rainbow Salad

Ingredients

• Servings: 8
• 3 vine-ripe tomatoes, diced
• 2 mangos - peeled, seeded, and cubed
• 2 avocados - peeled, pitted, and cubed
• 1 orange bell pepper, chopped
• 1 cup fresh blueberries
• 1 red onion, chopped
• 1/2 bunch cilantro, chopped
• 1/4 cup fresh lime juice
• 1/2 cup pineapple juice

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the tomato, mango, avocado, bell pepper, blueberries, onion, and cilantro into a large bowl. pour the lime juice and pineapple juice overtop. stir gently until evenly combined. serve immediately for the freshest taste.

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.

tenia's chilled pasta salad

Ingredients

• Servings: 6
• 1 (16 ounce) package dry rainbow radiatore pasta
• 4 green onions, chopped
• 1 green bell pepper, chopped
• 4 stalks celery, chopped
• 2/3 cup white sugar
• 1/2 cup vegetable oil
• 1/3 cup ketchup
• 1/4 cup white vinegar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper

Recipe

• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• in a large bowl, mix together the pasta, onions, bell pepper and celery.
• in a glass jar, combine the sugar, oil, ketchup, vinegar, salt, paprika and pepper. shake well to mix. pour dressing over salad, toss to coat evenly.

frenchie's salad dressing

Ingredients

• Servings: 3
• 1 cup sunflower seed oil
• 3/4 cup white vinegar
• 1 cup white sugar
• 1/2 cup ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 1 onion, minced
• 2 cloves garlic, minced

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a medium bowl, whisk together the oil, vinegar, sugar, ketchup, salt, pepper, cayenne, worcestershire sauce, onion and garlic. whisk until the sugar is dissolved. refrigerate and whisk before using.

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.

winter fruit salad with lemon poppyseed dressing

Ingredients

• Servings: 12
• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pears - peeled, cored and diced

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. process until well blended. with machine still running add oil in a slow steady stream until mixture is thick and smooth. add poppy seeds and process just a few seconds more to mix.
• in a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. toss to mix then pour dressing over salad just before serving and toss to coat.

tomato mozzarella salad

Ingredients

• Servings: 6
• 3 large tomatoes, sliced
• 8 ounces mozzarella cheese, sliced
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup minced fresh basil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place tomato slices, alternating with mozzarella slices, on a large serving platter.
• combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. drizzle over tomatoes and mozzarella; sprinkle with basil.

Seven Layer Mixed Up Salad

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen green peas, thawed and drained
• 2/3 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup grape tomatoes
• 1 ounce bacon pieces
• salt and pepper to taste
• 1 teaspoon dry ranch salad dressing mix

Recipe

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


• in a large bowl, gently mix the peas, sour cream, cheddar cheese, green onions, celery, tomatoes, and bacon pieces. season with salt, pepper, and dry ranch salad dressing mix. chill at least 1 hour before serving.

Waldorf Salad I

Ingredients

• Servings: 4
• 3 tart apples - peeled, cored and chopped
• 1 tablespoon lemon juice
• 1 cup seedless grapes
• 2 stalks celery, chopped
• 2 green onions, chopped
• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt
• 3 tablespoons apple juice
• 1/4 teaspoon celery seed
• 1 bunch watercress, trimmed and chopped
• 2 tablespoons chopped walnuts

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine the apples and lemon juice. add the grapes, celery, and green onions; toss.
• in a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. spoon over the apple mixture, and toss gently.
• wash the watercress, and dry thoroughly. arrange greens on individual salad plates. mound the apple mixture on top, and sprinkle with the walnuts.

Potato Salad Ii

Ingredients

• Servings: 2
• 3 potatoes, peeled and quartered
• 2 teaspoons salt
• 4 tablespoons creamy salad dressing (e.g. miracle whip)
• salt and pepper to taste

Recipe

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


• place potatoes in a medium saucepan with enough water to cover. add 2 teaspoons salt. bring to a boil; cook until tender, about 15 minutes. drain, and allow to cool until easily handled but still warm.
• cut potatoes into bite size pieces, and transfer to a medium mixing bowl. add salad dressing, and gently stir until well coated. season with salt and pepper to taste. serve warm.

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.

Fruited Tofu Curry Salad

Ingredients

• Servings: 8
• 1/2 cup white rice
• 2 cups extra-firm tofu, drained and cubed
• 1 cup yogurt
• 2 tablespoons lime juice
• 1 tablespoon curry powder
• 1 cup halved grapes
• 1 tablespoon dried cranberries
• 1/2 cup diced celery
• 3 tablespoons diced green onions
• 1/4 cup walnuts
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes; set aside.
• bring a large pot of water to a boil. cook cubed tofu for 3 minutes; drain, and set aside to cool.
• in a bowl, blend yogurt with lime juice and curry powder; set aside. in a large mixing bowl, toss together halved grapes, cranberries, celery, green onions, walnuts, rice, and tofu. drizzle with curry dressing, and toss until well coated. season to taste with salt and pepper, as desired.

Penne Pasta Salad

Ingredients

• Servings: 12
• 16 ounces penne pasta
• 1 cup creamy salad dressing, e.g. miracle whip ™
• 1/2 cup dijon-style prepared mustard
• 1 1/2 cups grated parmesan cheese
• 1 tablespoon dried dill weed
• 1 red onion, julienned
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, julienned

Recipe

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


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• in a large bowl, mix together the salad dressing, mustard, cheese and dill.
• add pasta, red onion and bell peppers. toss well; season with salt and pepper. chill before serving.

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.

seven layer salad

Ingredients

• Servings: 12
• 1 pound bacon
• 1 large head iceberg lettuce - rinsed, dried, and chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 10 ounces shredded cheddar cheese
• 1 cup chopped cauliflower
• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated parmesan cheese

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. crumble and set aside.
• in a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. drizzle over salad and refrigerate until chilled.

strawberry and feta salad ii

Ingredients

• Servings: 4
• 1 (10 ounce) package romaine lettuce
• 1 1/2 cups sliced fresh strawberries
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1 (3 ounce) package dried apples
• 1/4 cup pine nuts
• 1/2 cup raspberry vinaigrette salad dressing

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix the romaine lettuce, strawberries, feta cheese, dried cranberries, dried apples, and pine nuts. toss with the raspberry vinaigrette salad dressing to serve.

Anniversary Chicken I

Ingredients

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

Recipe

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


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

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.

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.

refreshing watermelon salad

Ingredients

• Servings: 15
• 3 tablespoons lime juice
• 1 cup sliced red onion, cut lengthwise
• 15 cups cubed watermelon
• 3 cups cubed english cucumber
• 1 (8 ounce) package feta cheese, crumbled
• 1/2 cup chopped fresh cilantro
• cracked black pepper
• sea salt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a small bowl, pour lime juice over red onions. allow to marinate while assembling the salad.
• gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. season with black pepper. toss watermelon salad with marinated onions and season with sea salt just before serving.

stir fried kale

Ingredients

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

Recipe

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

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.

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.

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.

Baked Apricot Chicken

Ingredients

• Servings: 12
• 12 chicken thighs
• 1 cup apricot preserves
• 1 cup french dressing
• 1 (1 ounce) package dry onion soup mix

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the jam, dressing and soup mix. mix together.
• place chicken pieces in a 9x13 inch baking dish. pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

mexican bean salad

Ingredients

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

Recipe

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


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

Buffalo Style Chicken Pizza

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves - cooked and cubed
• 2 tablespoons butter, melted
• 1 (2 ounce) bottle hot sauce
• 1 (8 ounce) bottle blue cheese salad dressing
• 1 (16 inch) prepared pizza crust
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• in a medium bowl combine the cubed chicken, melted butter and hot sauce. mix well. spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. let set a few minutes before slicing, and serve.

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.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Slow Cooker 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.

Teriyaki Mushrooms

Ingredients

• Servings: 6
• 1 pound fresh mushrooms, stems removed
• 20 fluid ounces teriyaki sauce
• 1/2 cup blue cheese dressing
• 1/2 cup peppercorn ranch salad dressing

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 3 hrs 25 mins


• place the mushrooms and teriyaki sauce in a large resealable plastic bag. marinate in the refrigerator for 3 to 4 hours.
• preheat an outdoor grill for high heat and lightly oil grate.
• place the marinated mushrooms on the prepared grill, and cook 10 to 15 minutes, or until lightly charred.
• mix the blue cheese dressing and peppercorn ranch dressing in a medium bowl. dip the mushrooms in the dressing mixture to serve.

Asian Turkey Lettuce Wraps

Ingredients

• Servings: 6
• 1 large dole® onion, chopped
• 1 tablespoon peanut oil
• 1 (20 ounce) package ground turkey
• 1 cup bottled thai peanut satay sauce, divided
• 2 tablespoons soy sauce, divided
• 1 tablespoon hoisin sauce
• 1 medium cucumber peeled and chopped
• 1/4 cup coarsely chopped fresh mint
• 6 (10 inch) flour tortillas
• 1 (6 ounce) package dole butter bliss
• small fresh mint leaves (optional)

Recipe

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


• saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. add turkey and saute 7 to 8 minutes or until cooked through.
• stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. add cucumber and chopped mint; heat until hot.
• whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl.
• assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. fold in sides of tortilla and roll up. cut in half and serve with satay soy sauce mixture.

asian chicken salad

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil (optional)
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 1 (8 ounce) package dried rice noodles
• 1 head iceberg lettuce - rinsed, dried, and chopped
• 4 boneless chicken breast halves, cooked and shredded
• 3 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Recipe

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


• prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• to prepare the chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. they will puff up in the skillet, so only add a few at a time. as they begin to puff up, remove and drain them on paper towels. be sure to cook long enough as the under cooked noodles will be like eating needles. once cooked, add them to the salad mixture.
• in a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. let chill about 10 minutes, and just before serving add the cooked rice noodles. serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. you can also pour the dressing over the top of the salad, toss, and serve immediately.

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.

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.

Barley Lime Fiesta Salad

Ingredients

• Servings: 8
• 1 cup pearl barley
• 2 cups water
• 1/2 (15 ounce) can black beans, rinsed and drained
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 stalk celery, chopped
• 1 small red onion, chopped
• 1 large carrot, chopped
• 3/4 chipotle pepper in adobo sauce, finely chopped, or to taste
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 cup water
• 2 tablespoons light corn syrup, or to taste
• 1 tablespoon canola oil, or to taste
• 1 tablespoon lime juice, or to taste
• 1 tablespoon lemon juice, or to taste
• 1/4 cup chopped fresh cilantro
• 1 teaspoon distilled white vinegar, or to taste
• onion powder, or to taste

Recipe

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


• bring the barley and water to a boil in a saucepan over high heat. cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. remove from heat, and chill in refrigerator.
• in a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• in a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. refrigerate salad until cold.

Southern Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 eggs
• 1/2 stalk celery, chopped
• 1/4 cup sweet relish
• 1 clove garlic, minced
• 2 tablespoons prepared mustard
• 1/2 cup mayonnaise
• salt and pepper to taste

Recipe

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


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• place eggs in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water; peel and chop.
• in a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. gently mix together and serve warm.

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.