Ingredients
- Servings: 3
- 3 tomatillos, husked and quartered
- 1/2 bunch cilantro
- 2 pickled jalapeno peppers
- 1 (16 ounce) container fat-free sour cream
- 2 (1 ounce) packages ranch dressing mix
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- place tomatillos, cilantro, and jalapenos in a food processor or blender. blend until smooth and set aside.
- combine the sour cream and ranch dressing mix in a medium bowl. whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.
Ingredients
- Servings: 6
- 3/4 cup butter
- 2 cloves garlic, minced
- 1 cup dry bread crumbs
- 1/3 cup grated parmesan cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 6 (4 ounce) skinless, boneless chicken breast halves
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter with the garlic in a saucepan over medium heat. when the butter starts to bubble, remove from the heat and allow to cool slightly. stir the breadcrumbs together with the parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. dip the chicken breasts in the butter, then press into the seasoned bread crumbs. place the chicken into a 9x13 inch baking dish.
- bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
Ingredients
- Servings: 4
- 6 ears corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. drain, cool, and cut kernels off the cob with a sharp knife.
- in a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. chill until serving.
Ingredients
- Servings: 6
- 4 large ripe tomatoes, sliced 1/4 inch thick
- 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
- 1/3 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- on a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. drizzle with olive oil. season with sea salt and pepper.
Ingredients
- Servings: 4
- 1 1/2 tablespoons miso paste
- 2 tablespoons rice vinegar
- 1 1/4 tablespoons honey
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame oil
- 1 1/2 teaspoons lime juice
- 1 teaspoon toasted sesame seeds
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- whisk miso paste into rice vinegar in a bowl until smooth. stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.
Ingredients
- Servings: 3
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup vegetable oil
- 3/4 cup white sugar
- 1/2 cup vinegar
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1 teaspoon celery seeds
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon cornstarch, or as needed (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. for thicker dressing, stir in cornstarch. serve immediately or refrigerate overnight for best flavor.
Ingredients
- Servings: 6
- 3 (16 ounce) cans pear halves in juice
- 1 (2.25 ounce) package cinnamon red hot candies
- 1/4 teaspoon red food coloring
- 6 leaves butterhead lettuce
Recipe
Cook Time: 20 mins
Ready Time: 8 hrs 20 mins
- drain the liquid from the cans of pears into a saucepan. add red hot candies to the juice. cook over medium heat, stirring constantly, until the candy has dissolved. stir in the food coloring, remove from heat, and allow to cool.
- place the pear halves in a deep bowl. pour the liquid over the pears, cover, and refrigerate overnight. you may want to stir a couple of times to evenly distribute the color. serve pear halves cold on top of a leaf of lettuce.
Ingredients
- Servings: 15
- 10 granny smith apples - peeled, cored and chopped
- 2 (8 ounce) cans pineapple chunks
- 2 cups raisins
- 1 cup chopped pecans
- 20 ounces sour cream
- 1 teaspoon granulated sugar
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- combine the apples, undrained pineapple, raisins, pecans and sour cream. mix well and add sugar to taste. serve chilled.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 6
- 2 cups water
- 2 cups peeled and cubed potatoes
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- salt and ground black pepper to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups 1% milk
- 1 (8 ounce) package low-fat cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 (15 ounce) can corn
- 1 1/2 cups cubed fully cooked ham
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
- bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. remove saucepan from heat.
- melt butter in a separate large saucepan over medium heat. stir flour into melted butter until smooth. gradually stir milk into butter-flour mixture; bring to a boil. reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.
- stir cream cheese and cheddar cheese into milk mixture until melted. pour potato mixture, including liquid, into milk-cheese mixture; add corn and ham. cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.
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.
Ingredients
- Servings: 8
- 2 (3 ounce) packages lime flavored jell-o® mix
- 2 cups boiling water
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy salad dressing, e.g. miracle whip ™
- 1 medium cucumber, peeled and chopped
- 1 dill pickle
- 1 tablespoon grated onion
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- pour the gelatin mix into a medium bowl, and stir in the boiling water. set aside to cool slightly.
- in a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. process until fairly smooth. stir into the gelatin mixture. pour into a mold, or leave in the bowl. refrigerate for 3 hours, or until firm.
Ingredients
- Servings: 1
- 4 slices bacon, or more to taste
- 1 (16 ounce) bag fresh spinach, stems removed
- 2 hard-cooked eggs, chopped
- 1 small red onion, finely chopped
- 1/2 cup white sugar
- 1/3 cup ketchup
- 1/4 cup vegetable oil
- 1/4 cup vinegar
- 2 teaspoons worcestershire sauce
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
- place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. transfer the bacon to paper towels to absorb excess grease. crumble the bacon when cool.
- place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. gently toss the salad.
- in a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and worcestershire sauce until the sugar has dissolved. pour the dressing over the salad, and toss thoroughly to combine all ingredients.
Ingredients
- Servings: 4
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
Recipe
Preparation Time: 10 mins
Ready Time: 1 hr 10 mins
- mix garbanzo beans, parmesan cheese, parsley, basil, lemon juice, olive oil, and garlic together in a bowl; chill in refrigerator for flavors to blend, 1 to 2 hours.
Ingredients
- Servings: 4
- 1 (6 ounce) can solid white tuna packed in water, drained
- 1 1/2 teaspoons mayonnaise
- 2 teaspoons brown mustard
- 2 tablespoons red vinegar, or to taste
- 1 medium apple (cameo, braeburn, gala or fuji) -- peeled, cored and chopped
- 1 tablespoon golden raisins
- 1/4 teaspoon cracked rainbow peppercorns
- 1/4 teaspoon greek seasoning
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mash tuna together with mayonnaise, brown mustard, red vinegar, pepper and greek seasoning. fold in apple and raisins.
- fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
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.
Ingredients
- Servings: 8
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can french fried onions
- 1/2 cup ranch dressing
- 1/2 cup barbeque sauce
Recipe
Preparation Time: 15 mins
Cook Time: 12 mins
Ready Time: 35 mins
- preheat the grill for high heat.
- lightly oil the grill grate. place chicken on the grill, and cook 6 minutes per side, or until juices run clear. remove from heat, cool, and slice.
- in a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. top with the grilled chicken slices and french fried onions.
- in a small bowl, mix the ranch dressing and barbeque sauce. serve on the side as a dipping sauce, or toss with the salad to coat.
Ingredients
- Servings: 6
- 1/2 cup mayonnaise
- 1 tablespoon white sugar
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 3 apples -- peeled, cored, and chopped
- 1 cup thinly sliced celery
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- in a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
- stir in the apples, celery, walnuts, and raisins. chill until ready to serve.
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.
Ingredients
- Servings: 12
- 5 pounds unpeeled potatoes, cubed
- 1 small red onion, diced
- 6 hard-cooked eggs, peeled and finely diced
- 1 1/2 cups mayonnaise
- 1/2 cup barbeque sauce
- 1/2 teaspoon garlic powder
- salt and ground black pepper to taste
- 1 teaspoon paprika (optional)
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 2 hrs 45 mins
- place cubed potatoes into a large kettle and cover with water. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. drain and spread the potatoes baking sheets in a single layer. chill the potatoes in the refrigerator until cold, about 2 hours.
- mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. sprinkle with paprika if desired.
Ingredients
- Servings: 4
- 4 slices bacon
- 3/4 pound fresh spinach
- 2 hard-cooked eggs, sliced
- 2 tablespoons sweet onion, chopped
- 2 tablespoons chopped raw almonds
- 1 tablespoon raw sunflower seeds
- 1/2 cup vegetable oil
- 1/2 cup ketchup
- 1/4 cup vinegar
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon on paper towels and crumble.
- layer spinach, bacon, eggs, and onion in a large bowl. sprinkle with almonds and sunflower seeds. whisk vegetable oil, ketchup, vinegar, brown sugar, worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. serve immediately.
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.
Ingredients
- Servings: 6
- 4 baking potatoes
- 4 ounces fresh bean sprouts
- 1/4 cup coarsely chopped walnuts
- 4 celery, thinly sliced
- 4 radishes, sliced
- 3 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh parsley
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons dijon-style prepared mustard
- 1/4 teaspoon curry powder
Recipe
Preparation Time: 20 mins
Ready Time: 40 mins
- preheat over to 400 degrees f (200 degrees c). pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. remove from oven, let cool, and then chill until cold.
- peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
- whisk together the mayonnaise, lemon juice, mustard and curry powder.
- pour dressing over potato mixture; toss to coat. cover and refrigerate until ready to serve.
Ingredients
- Servings: 8
- 1 pound zucchini, diced
- 3 apples, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, chopped
- 1/3 cup vegetable oil
- 2 tablespoons red vinegar
- 1 teaspoon white sugar
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- combine zucchini, apples, green bell pepper, and onion in a bowl.
- whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. toss to coat.
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.
Ingredients
- Servings: 12
- 3 pounds red potatoes, cut into chunks
- 1 cup low-fat sour cream
- 1/2 cup light mayonnaise
- 2 teaspoons dijon mustard
- 1 teaspoon white vinegar
- 4 hard-cooked eggs, chopped
- 1 dill pickle, chopped
- 1/3 celery stalk, chopped
- 2 green onions, chopped
- 1 dash hot sauce
- 1 tablespoon dried dill weed
- 1/2 teaspoon garlic powder
- 1 dash onion salt
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 3 hrs 25 mins
- place the potatoes in a pot with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and transfer to a large bowl to cool.
- in a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. season with dill, garlic powder, onion salt, salt, and pepper. pour over the potatoes, and gently toss to coat. chill at least 3 hours in the refrigerator before serving.
Ingredients
- Servings: 4
- 1/3 cup extra virgin olive oil
- 1/3 cup red vinegar
- 1 teaspoon brown sugar
- 1/4 teaspoon freshly ground black pepper
- 5 ounces mixed baby greens
- 2 green onions, chopped
- 1/2 cup chopped celery
- 1 carrot, julienned
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1 avocados - peeled, pitted and diced
- 1 teaspoon fresh lemon juice
- 2 ounces grated asiago cheese
- 3 ounces pine nuts, toasted
- 4 ounces kumquats - rinsed, seeded and sliced
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- to prepare the dressing, place extra virgin olive oil, red vinegar, brown sugar, and pepper in a small container with a lid. shake well to blend.
- in a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. sprinkle avocado with lemon juice, and toss into the mixture. sprinkle mixture with asiago cheese and pine nuts. toss in kumquats. serve with the olive oil dressing.
Ingredients
- Servings: 4
- 1 apple, cored and chopped
- 1 large orange, peeled, sectioned, and cut into bite-size
- 1/2 cup seedless grapes
- 1 nectarine, pitted and chopped
- 1/4 cup fresh orange juice
- 6 tablespoons plain low-fat yogurt
Recipe
Preparation Time: 15 mins
Ready Time: 45 mins
- in a mixing bowl, combine the apple, orange, grapes and nectarine. if using a passion fruit, spoon out the flesh and chop.
- pour enough fresh juice to coat and prevent oxidation. toss and refrigerate.
- serve with dollop of low-fat yogurt.
Ingredients
- Servings: 4
- 2 pickle-size persian cucumbers, diced
- 1 large tomato, diced
- 3 radishes, diced (optional)
- 1 green onion, sliced
- 10 mint leaves, sliced
- 1/3 bunch parsley, chopped
- 1 clove garlic, minced
- 3/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- salt, to taste
Recipe
Preparation Time: 30 mins
Ready Time: 1 hr
- combine the cucumber, tomato, and radish in a bowl with the green onion, mint, and parsley. in a small bowl, stir together the garlic, tahini, lemon juice, and olive oil until smooth; season to taste with salt.
- toss the vegetables with the dressing until combined. cover, and refrigerate for 30 minutes before serving.
Ingredients
- Servings: 12
- 1/2 large chilled seedless watermelon, cut into 1-inch cubes
- 1 small red onion, sliced
- 1 cup thinly sliced fresh basil leaves
- 1 cup chopped fresh cilantro
- 1/2 cup minced fresh mint leaves
- 2 limes, juiced
- 1 (4 ounce) package crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar, or more to taste
- salt and ground black pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.
Ingredients
- Servings: 4
- 3 tablespoons apple vinegar
- 2 tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 pinch salt and ground black pepper
- 1 (15.25 ounce) can sweet corn, drained
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped sweet onion
- 1 small tomato, chopped
Recipe
Preparation Time: 20 mins
Ready Time: 40 mins
- whisk together the apple vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. add the corn, green and red bell peppers, onion, and tomato, and lightly toss. cover and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 1 (6 ounce) can tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped dill pickle
- 1/4 cup chopped sweet pickle
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
- mix together the tuna, mayonnaise, red onion, celery, dill pickle, sweet pickle, and parsley; chill in refrigerator at least 1 hour before serving.
Ingredients
- Servings: 5
- 2 (10 ounce) cans chunk chicken, drained
- 4 hard-cooked eggs, chopped
- 1/4 cup parmesan curls, shaved with a vegetable peeler
- 1/4 cup chopped pine nuts
- 2 tablespoons sweet dill pickle relish
- 1/4 cup chopped white onion
- 1/3 cup mayonnaise
- 1/3 cup cole slaw dressing
- salt and freshly ground black pepper to taste
- 10 slices sandwich bread
- 5 lettuce leaves
- 5 slices ripe tomato
- 2 avocados, sliced
- 5 slices monterey jack cheese
Recipe
Preparation Time: 20 mins
Ready Time: 50 mins
- lightly combine the canned chicken, eggs, parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. cover and refrigerate for 30 minutes to blend the flavors.
- to assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and monterey jack cheese slices over the salad. top with remaining sandwich bread slices.
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.
Ingredients
- Servings: 3
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup vegetable oil
- 3/4 cup white sugar
- 1/2 cup vinegar
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1 teaspoon celery seeds
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon cornstarch, or as needed (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. for thicker dressing, stir in cornstarch. serve immediately or refrigerate overnight for best flavor.
Ingredients
- Servings: 8
- 1/2 pound bacon
- 2 tablespoons white vinegar
- 3 tablespoons honey
- 1/2 teaspoon dry hot mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground paprika
- 1/4 cup olive oil
- 1 head red leaf lettuce, torn into bite-size pieces
- 1 (15 ounce) can mandarin oranges, drained
- 1 bunch green onion, diced
- 3/4 cup slivered almonds
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 35 mins
- in a medium skillet over medium-high heat, cook bacon until evenly brown. drain, cool, and crumble.
- to make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.
- place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. toss with dressing and serve.
Ingredients
- Servings: 8
- 3 cucumbers, seeded and sliced
- 1 1/2 cups crumbled feta cheese
- 1 cup black olives, pitted and sliced
- 3 cups diced roma tomatoes
- 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
- 1/2 red onion, sliced
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. chill until serving.
Ingredients
- Servings: 4
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 large sweet potato, peeled and diced
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 cup chunky salsa
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 cup diced zucchini
- 1/2 cup cooked rice
- 2 tablespoons creamy peanut butter
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- heat the oil in a stockpot over medium heat. saute onion, sweet potato, and garlic until onion is soft. turn down heat if necessary to prevent burning.
- stir in the chicken broth, thyme and cumin. bring to a boil, cover and simmer for about 15 minutes. stir in salsa, garbanzo beans and zucchini. simmer until tender, about 15 minutes.
- stir in the cooked rice and peanut butter until the peanut butter has dissolved. serve hot with pita chips and a green salad.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 pound lamb sausage links
- 1 onion, chopped
- 1 1/2 cups beef stock
- 1 (14.5 ounce) can tomatoes
- 2 tablespoons tomato puree
- 1 tablespoon hot pepper sauce (such as tabasco®) (optional)
- 4 carrots, cut in chunks
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- 1 (14 ounce) can kidney beans, rinsed and drained
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs 15 mins
Ready Time: 4 hrs 30 mins
- heat oil in a large skillet over medium heat. cook the sausage until well browned, 5 to 7 minutes.
- stir in the onion; cook and stir until lightly browned, 5 to 7 minutes more.
- remove the sausages, and cut them into 1 1/2-inch to 2-inch pieces.
- pour the beef stock, tomatoes, tomato puree, and hot sauce into the skillet with the onion and bring the mixture to a simmer, scraping up any brown bits from the bottom.
- place the carrots into a slow cooker, followed by the garbanzo beans and kidney beans.
- arrange the sausage pieces on top.
- pour the sauce from the skillet into the slow cooker.
- cook on low for 4 to 6 hours.
Ingredients
- Servings: 4
- 1 (6 ounce) can tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped dill pickle
- 1/4 cup chopped sweet pickle
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
- mix together the tuna, mayonnaise, red onion, celery, dill pickle, sweet pickle, and parsley; chill in refrigerator at least 1 hour before serving.
Ingredients
- Servings: 8
- 1 (3 ounce) package cherry jell-o®
- 1 (3 ounce) package lime flavored jell-o® mix
- 1 (3 ounce) package orange flavored jell-o® mix
- 1 (3 ounce) package lemon flavored jell-o®
- 2 cups heavy whipping cream
- 1 cup syrup from canned pineapple
- 3 tablespoons butter
- 1/2 cup graham cracker crumbs
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 3 hrs 40 mins
- dissolve the cherry gelatin in 1 cup of boiling water. when dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. refrigerate until firm. repeat this process with the lime and orange flavors.
- in a small sauce pan, mix together the lemon gelatin with the pineapple syrup. bring the mixture to a boil while stirring constantly. when the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
- once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. fold the gelatin cubes into the whipped cream mixture.
- pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. chill for several hours before unmolding.
Ingredients
- Servings: 4
- 1 english cucumber, diced
- 2 pints grape tomatoes, halved
- 1 (4 ounce) container crumbled feta cheese
- 1 (4 ounce) jar capers, drained
- 1/2 cup diced red onion
- 1/4 cup greek salad dressing, such as yazzo!
- 1/2 cup greek olives, drained
Recipe
Preparation Time: 30 mins
Ready Time: 30 mins
- keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. to prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion, and salad dressing together in a large bowl until evenly coated. sprinkle with the greek olives to serve.
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.
Ingredients
- Servings: 4
- 3 tablespoons apple vinegar
- 2 tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 pinch salt and ground black pepper
- 1 (15.25 ounce) can sweet corn, drained
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped sweet onion
- 1 small tomato, chopped
Recipe
Preparation Time: 20 mins
Ready Time: 40 mins
- whisk together the apple vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. add the corn, green and red bell peppers, onion, and tomato, and lightly toss. cover and refrigerate until ready to serve.
Ingredients
- Servings: 6
- 6 slices rye bread, cubed
- 1 (16 ounce) can sauerkraut, drained and rinsed
- 1 pound deli sliced corned beef, cut into strips
- 3/4 cup russian-style salad dressing
- 2 cups shredded swiss cheese
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c).
- spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
- spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
- remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Ingredients
- Servings: 4
- 1 red apple, cored and chopped
- 1 granny smith apple, cored and chopped
- 1 nectarine, pitted and sliced
- 2 stalks celery, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 (8 ounce) container nonfat lemon yogurt
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 8
- 1 pound bacon
- 4 cups broccoli florets
- 5 green onions, chopped
- 1/4 cup sunflower seeds
- 1/4 cup golden raisins
- 1 cup mayonnaise
- 1/2 cup white sugar
- 6 tablespoons red vinegar
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- place bacon in a large skillet. cook over medium-high heat until evenly browned. cool, crumble, and set aside.
- in a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
- in a small bowl, mix together mayonnaise, sugar, and red vinegar. toss with vegetables to coat. cover, and chill until serving.
Ingredients
- Servings: 4
- 1 red apple, cored and chopped
- 1 granny smith apple, cored and chopped
- 1 nectarine, pitted and sliced
- 2 stalks celery, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 (8 ounce) container nonfat lemon yogurt
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
Ingredients
- Servings: 4
- 1 (10 ounce) bag baby spinach leaves
- 2 oranges, peeled and sectioned
- 1/2 large fennel bulb, thinly sliced
- 1 teaspoon chopped fennel fronds
- 1/4 cup toasted sliced almonds
- 1 tablespoon chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 30 mins
- place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. pour the dressing over the salad, and toss gently to dress. serve immediately.
Ingredients
- Servings: 10
- 1 small red onion, halved and sliced into thin half-moons
- 2 tablespoons lime juice, or more to taste
- 2 tablespoons extra-virgin olive oil
- 1 seedless watermelon, cut into cubes
- 3 baby cucumbers, seeded and cut into cubes
- 1 cup crumbled feta cheese
- 1/2 cup mint leaves, sliced thinly
Recipe
Preparation Time: 15 mins
Ready Time: 25 mins
- mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. stir olive oil into mixture.
- toss watermelon, baby cucumbers, and feta cheese together in a large bowl. pour the red onion mixture over the watermelon mixture; toss to coat. sprinkle mint over the salad; toss.
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.
Ingredients
- Servings: 8
- 8 eggs
- 1/2 teaspoon prepared mustard
- 1 tablespoon creamy salad dressing
- salt and pepper to taste
- 1 pinch paprika
Recipe
- place eggs in saucepan and cover with water. bring to boil. cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. remove from hot water and cool.
- peel and cut in half lengthwise. remove yolks and combine with mustard, salad dressing and salt and pepper. mix together until smooth.
- refill each egg half with the yolk mixture and sprinkle with paprika.
Ingredients
- Servings: 4
- 3 fresh peaches
- 2 1/2 pints blackberries
- 1 pint strawberries, hulled and sliced
- 1/4 cup honey
- 1/2 teaspoon ground cardamom
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
- bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
- in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.
Ingredients
- Servings: 8
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (15 ounce) can quartered artichoke hearts, drained
- 1/2 cup green olives, sliced
- 1 cup roasted red peppers, drained and chopped
- 1/2 english cucumber, diced
- 6 plum tomatoes - cored, seeded and diced
- 2 celery ribs, diced
- 2 green onions, thinly sliced
- 1/3 cup vinegar
- 1 teaspoon dijon mustard
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1/2 cup olive oil
Recipe
Preparation Time: 30 mins
Ready Time: 1 hr 30 mins
- stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- whisk together the vinegar, dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. gradually pour in olive oil until well combined. pour the dressing over the salad, and stir until all ingredients are coated. refrigerate at least one hour or overnight before serving.
Ingredients
- Servings: 3
- 3 tomatillos, husked and quartered
- 1/2 bunch cilantro
- 2 pickled jalapeno peppers
- 1 (16 ounce) container fat-free sour cream
- 2 (1 ounce) packages ranch dressing mix
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- place tomatillos, cilantro, and jalapenos in a food processor or blender. blend until smooth and set aside.
- combine the sour cream and ranch dressing mix in a medium bowl. whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.
Ingredients
- Servings: 3
- 1 cup water
- 1 teaspoon dried savory
- 1 teaspoon dried parsley
- 1 pinch crushed red pepper flakes
- 1 tablespoon chicken bouillon granules
- 1/2 cup pearl (israeli) couscous
- 1 lemon, zest grated
- 1/2 cup toasted slivered almonds
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1/2 tomato, seeded and chopped
- 1 tablespoon olive oil
- salt and black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr 30 mins
- bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. cover and remove from heat. let cool. drain off any excess liquid remaining.
- place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
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.
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.
Ingredients
- Servings: 8
- 4 cloves garlic, peeled
- 1 1/2 teaspoons salt
- 1 bunch broccoli, cut into florets
- 1/3 cup olive oil
- 1/4 cup red vinegar
- 1 tablespoon dijon mustard
- 1/2 cup grated parmesan cheese, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 15 mins
- place garlic in a mortar dish or on a cutting board, and sprinkle with salt. mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. add the broccoli, and stir to coat. chill for 3 hours to marinate, stirring occasionally. sprinkle with parmesan cheese before serving.
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.
Ingredients
- Servings: 2
- 2 cups plain lowfat yogurt
- 1 tablespoon mayonnaise
- 1/4 cup finely chopped green onion
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup grated parmesan cheese, or to taste
- 2 tablespoons milk (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 1 hr 10 mins
- stir the yogurt, mayonnaise, green onion, parsley, pepper, salt, and parmesan cheese together. stir in milk to make it as thin as you like it, or leave it thick. taste and adjust the salt if needed, adding either more cheese or more salt. refrigerate for about an hour before serving.
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.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup creamy salad dressing (such as miracle whip®)
- 1 cup lukewarm water
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
- mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. pour into the greased baking dish.
- bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Ingredients
- Servings: 8
- 1 cup bulgur
- 3 tomatoes, seeded and chopped
- 2 cucumbers, peeled and chopped
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 cup chopped fresh parsley
- 1/3 cup fresh mint leaves
- 2 teaspoons salt
- 1/2 cup lemon juice
- 2/3 cup olive oil
Recipe
Preparation Time: 45 mins
Ready Time: 4 hrs 45 mins
- place cracked wheat in bowl and cover with 2 cups boiling water. soak for 30 minutes; drain and squeeze out excess water.
- in a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. toss and refrigerate for at least 4 hours before serving. toss again prior to serving.
Ingredients
- Servings: 4
- 1 teaspoon stone-ground mustard
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 apple, diced
- 1 pear, diced
- 1/4 cup dried cranberries
- 1 (10 ounce) package mixed baby greens
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped walnuts
Recipe
Preparation Time: 25 mins
Ready Time: 25 mins
- whisk the mustard and vinegar together in a small bowl. drizzle in the olive oil while whisking to create a dressing; set aside.
- place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. toss gently to mix, then pour on the dressing, and toss to coat.
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.
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.
Ingredients
- Servings: 3
- 1 cup water
- 1 teaspoon dried savory
- 1 teaspoon dried parsley
- 1 pinch crushed red pepper flakes
- 1 tablespoon chicken bouillon granules
- 1/2 cup pearl (israeli) couscous
- 1 lemon, zest grated
- 1/2 cup toasted slivered almonds
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1/2 tomato, seeded and chopped
- 1 tablespoon olive oil
- salt and black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr 30 mins
- bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. cover and remove from heat. let cool. drain off any excess liquid remaining.
- place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
Ingredients
- Servings: 6
- 1 bunch watercress
- 2 heads endive, thinly sliced crosswise
- 1 small shallots, thinly sliced
- 1 pomegranate, peeled and seeds separated
- 1 lemon, juiced and zested
- 6 tablespoons olive oil, or to taste
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- spread the watercress on a platter. arrange the endive and shallots evenly over the watercress. scatter the pomegranate seeds over the mixture.
- whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.
Ingredients
- Servings: 6
- 2 avocados - peeled, pitted and diced
- 1 sweet onion, chopped
- 1 green bell pepper, chopped
- 1 large ripe tomato, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 lime, juiced
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. gently toss until evenly coated. season with salt and pepper.
Ingredients
- Servings: 4
- 2 (3 ounce) packages chicken flavored ramen noodles
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/3 cup white vinegar
- 1 (16 ounce) package shredded coleslaw mix
- 1 (11 ounce) can mandarin oranges, drained and sliced
- 1 (8 ounce) can water chestnuts
- 1 bunch green onions, chopped
- 1/2 cup sunflower seeds
- 1/2 cup cashews
Recipe
Preparation Time: 15 mins
Ready Time: 2 hrs 30 mins
- place noodles in a bowl of warm water and soak for 15 minutes or until soft.
- whisk together the oil, sugar, vinegar and seasoning packs.
- drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
- pour dressing over salad and toss to coat evenly. refrigerate for 2 to 4 hours. add cashews before serving.
Ingredients
- Servings: 4
- 4 beets, trimmed, leaving 1 inch of stems attached
- 1/4 cup minced shallot
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red vinegar
- salt and pepper to taste
- 1/4 cup crumbled feta cheese
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr 15 mins
- preheat oven to 400 degrees f (200 degrees c). wrap each beet individually in aluminum foil, and place a baking sheet.
- bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. once done, remove from oven, and allow to cool until you can handle them. peel beets, and cut into 1/4 inch slices.
- while the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
- to assemble the dish, place the warm, sliced beets a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
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.
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.
Ingredients
- Servings: 12
- 1 pint fresh strawberries, sliced
- 1 pound seedless green grapes, halved
- 3 bananas, peeled and sliced
- 1 (8 ounce) container strawberry yogurt
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. serve immediately.
Ingredients
- Servings: 4
- 2 (6 ounce) cans water packed tuna, drained and flaked
- 2 teaspoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- salt to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.
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.
Ingredients
- Servings: 6
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 cup fresh corn kernels
- 1 small onion, diced
- 1 cup cherry tomato halves
- 2 tablespoons lime juice
- 1 teaspoon lemon zest (optional)
- 1 tablespoon olive oil, or as needed
- salt to taste
- ground black pepper to taste
- 1/3 cup thinly sliced fresh basil
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- in a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. drizzle with olive oil, and season with salt and pepper. mix in basil just before serving.
Ingredients
- Servings: 4
- 3 fresh peaches
- 2 1/2 pints blackberries
- 1 pint strawberries, hulled and sliced
- 1/4 cup honey
- 1/2 teaspoon ground cardamom
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
- bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
- in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.
Ingredients
- Servings: 7
- 3 cups julienned carrots
- 1 (20 ounce) can pineapple tidbits, drained
- 1 cup miniature marshmallows
- 1/2 cup raisins
- 1/2 cup diced celery (optional)
- 2/3 cup creamy salad dressing
- 2 teaspoons white sugar
Recipe
Preparation Time: 30 mins
Ready Time: 12 hrs 30 mins
- in a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
- whisk together the salad dressing and sugar; pour over salad and toss. chill for at least 12 hours.