chicken caesar pitas

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 slices bread, cut into 1/2 inch cubes
• butter flavored cooking spray
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 pound bacon
• 1 large head romaine lettuce leaves, torn into bite size pieces
• 1 (8 ounce) bottle bottled caesar salad dressing
• freshly grated parmesan cheese to taste
• salt and black pepper to taste
• 1 (10 ounce) package (6-inch) pocket pita bread, halved

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. remove chicken, let cool, and cut into strips.
• meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
• bake bread cubes in preheated oven for 5 minutes. turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. bake another 5 to 10 minutes until golden brown and crunchy. remove croutons, and let cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly browned and crispy. remove bacon from skillet, drain on paper towels and crumble.
• combine chicken, bacon, lettuce, and croutons in a large bowl. toss with caesar salad dressing and parmesan cheese. season to taste with salt and pepper and toss again. spoon salad mixture into pita bread halves.

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.

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.

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.

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.

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.

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.