We are what we eat
Here are some great recipes for you that are proven winners!!
1 cup of quinoa ( you can double it - goes fast :)
2 cups of cold water(follow directions on package how to make it.)
Add 1 tsp of minced garlic and ginger to the water while cooking.
At the end add 1 can of black beans that have been rinsed.
You can also add a cut up yellow sweet onion to the quinoa while cooking.
1/8 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
1/4 tsp curry
Add the spices when you add the beans - cook for 5 mins.
While everything is cooking -
1 whole cucumber
1 whole tomato
1/4 cup finely chopped fresh cilantro leaves
Kalamata olives or any kind you like :) really you can add any veggies you like carrots - celery - bell peppers - zucchini about 1/2 cup worth - play with it (these harder veggies I would saute for 10 mins with some olive oil and garlic then throw in at the end).
Throw everything in - mix and serve - ENJOY - Mary
Butter Lettuce Chicken Salad
2 heads butter lettuce, torn
2 chicken breasts, cooked and chopped (I used the breasts from a deli cooked whole chicken)
1 orange bell pepper, chopped coarse
1 ripe avocado, chopped coarse
2 green onions, sliced
2 small carrots, sliced
1/2 cup grape tomatoes, sliced
1/4 cup jarlsberg cheese, in small chunks
*optional 1 Braeburn apple, chopped
1 bottle Honey Dijon dressing (sw from Fred Meyer)
Toss gently right before serving and enjoy!
Pizza Tortellini Soup
2ea 14oz cans Chicken Broth (I use reduced sodium, makes a difference)
1 cup cheese tortellini (I usually put more in and used frozen, not thawed)
1/8t garlic powder or 1 clove garlic (prefer the powder because I have found that the leftovers are extremely strong) OR ½ tsp. Garlic Garlic (1 tsp = 1 fresh clove)
1/4 cup pepperoni (can use turkey pepperoni for a less spicy flavor) OR shredded chicken
1ea 14.5oz can diced tomatoes
1tsp basil (dried)
1. Add to pot: broth, garlic, and tortellini. Bring to boil until tortellini is cooked
2. Reduce heat
3. Add rest of ingredients
4. Heat back up - Serves 4
5. Optional: Top your bowl with shredded mozzarella cheese
This is also good if you put some baby spinach in your bowl first and then pour your hot soup over it!
This is one recipe that doesn't have to be exact.
Tex-Mex Chicken Salad
6 C. shredded ICEBURG LETTUCE
3 C. cubed CHICKEN (I use Tyson brand already cooked in strips...SOUTHWESTERN flavor...it is usually where packaged deli-meets & hotdogs are located).
2 T. chopped ONIONS
1/4 t. SALT
1 can chopped GREEN CHILIES- drained
2 Med. chopped TOMATOES (If in a hurry I use 1-2 cans of Rotel...b/c the tomatoes are already chopped & there are green chilies in there...but, of course fresh tomatoes taste much better :-)
1 can KIDNEY BEANS (I use red b/c I think they taste better in the salad than the black ones...but, if you prefer the black bean taste then of course you can substitute :-)
1/2 C. TACO flavored shredded CHEESE (I of course use WAY more than 1/2 C!!!!).
Toss with DRESSING:
1/4 C. WHITE VINEGAR
2T. WHITE SUGAR
2T. VEGE. OIL
1/2 t. SALT
1/2 t. CUMIN (I just eyeball this to our taste...I know I use quite a bit b/c I like it strong...so mix the dressing & taste on a spoon & then add more cumin & taste again...
Serve with LIME flavored CHIPS.
ENJOY ;-) Gretchen
Veggie and Crab Pasta Salad
Bow Tie or other pasta (1 bag)
Frozen peas and or corn ( ½ of small bag each)
Imitation crab and or Shrimp
Black olives (1 small can)
Artichoke hearts (in jar that is marinated, pull all in)
Tomato small ones to put on top
Avocado (1) cut up
½ cup Mayo (either or both)
½ cup Miracle Whip
¼ cup Ranch dressing (or) ½ cup of Paul Newman’s Italian Dressing
Tastefully Simple Spinach and Herb mix, not a big deal if you do not have this item, use Dill instead.
Pepper to taste
Parmesan Cheese (1/4 cup) sprinkle on top before serving.
Cook pasta according to package
Place frozen veggies in the bottom of your serving bowl
Add warm pasta to steam/cook frozen veggies
Mix well together in small bowl, then add dressings and spices to pasta
And add remaining veggies - mix well.
Perfect for camping - or BBQ
Enjoy!! Mary McCormick
Blue Cheese Salad
Any type of greens---can be spinach or mixed greens
Caramelized pecans (purchased in the snack foods section)
Grapes (that is what I used) but can be pears, dried fruits--be creative
Blue cheese dressing
Chicken is great to add to this to make it a meal
ENJOY - Andrea Toth
Greek Panzanella Salad
3 T. OLIVE OIL
1 SMALL LOAF FRENCH BREAD (CUT INTO 1 INCH CUBES)
1 CUCUMBER ¼ INCH THICK
1 RED BELL PEPPER
1 YELLOW BELL PEPPER - ( ALL THREE COLORES DICED LARGE)
1 ORANGE BELL PEPPER
1 PINT OF CHERRY TOMATOES (HALVED)
1 SMALL RED ONION – SLICED
½ POUND FETA CHEESE – CUBED
1 CUP OF KALAMATA OLIVES – HALVED
¼ CUP ROASTED GARLIC (OPTIONAL)
2 CLOVES OF GARLIC MINCED
1 T. DRIED OREGANO
½ T. DIJON MUSTARD
¼ C. RED WINE VINEGAR
1 T. SEA SALT
½ T BLK PEPPER
½ C. OLIVE OIL
HEAT 3 T. OLIVE OIL IN LARGE SAUTE PAN. ADD BREAD CUBES AND SPINKLE WITH SALT. COOK OVER LOW TO MED. HEAT, TOSSING OFTEN UNTIL NICELY BROWNED. DRIZZLE IN MORE OLIVE OIL AS NEEDED. SHOULD TAKE 10-20 MINS.
PLACE ALL CUT UP VEGGIES IN VERY LARGE BOWL.
FOR THE VINAIGRETTE: WHISK TOGETHER GARLIC, OREGANO, MUSTARD, VINEGAR, SALT AND PEPPER IN A SMALL BOWL, THEN WHISK IN OLIVE OIL.
APPROX: 30 MIN. BEFORE SERVING, POUR VINAIGRETTE OVER VEGGIES. ADD FETA, OLIVES, ROASTED GARLIC AND BREAD CUBES AND MIX TOGETHER LIGHTLY.
SERVE AT ROOM TEMP.
Rachael's Bean Salad
1 CAN OF ORGANIC CORN
2 CANS OF BLACK EYED PEAS
1 CAN OF BLACK BEANS
2 CANS OF BEANS YOUR CHOICE
(RINSE AND DRAIN ALL LIQUIDS)
3 TOMATOES – CHOPPED
1/2 BUNCH OF GREEN ONIONS – CHOPPED
½ BUNCH OF FRESH CILANTRO OR TO TASTE
2 AVOCADOES PEELED AND CHUNKED
1 PACKAGE OF DRY ITALIAN DRESSING
½ C. VINEGAR
½ C. OLIVE OIL
1 LIME JUICED
USE A LARGE BOWL – MIX ALL TOGETHER AND WHISK DRESSING UP IN SMALL BOWL THEN ADD TO BIG BOWL, MIX AGAIN – COVER AND PUT IN FRIDGE TO MARINATE OVERNIGHT.
(Use organic if possible)
Brown 1 lb. lean ground beef or turkey with salt/pepper
1/2 cup chopped onion or 2 tsp Tastefully Simple Onion Onion
1 clove fresh garlic or 2 tsp Tastefully Simple Garlic Garlic
Add 1 large can HUNTS whole peeled tomatoes or diced
2 Tbs Sugar
Add 1 can of vegetable broth or beef broth
Add 1 can of water
(Chop up your veggies, you can always add or delete to your tastebuds:the more the better)
1/2 cup celery
1 cup chopped carrots
½ head chopped green cabbage
2 cups small cubed red potatoes
1 can corn - frozen or can
1 cup mushrooms
**Bring to boil for about 20 minutes
Simmer for 2 hours
This recipe can also be thrown in the crock-pot. Depending on how large your crock-pot and if you fill it up all the way.
It could be on HIGH for 6-7 hours. Once your potatoes are cooked, is when I would say it’s done.
Debbie's Vegetable Dip
2 cans corn (11oz. niblets)
½ cup sugar
1 can french cut green beans
½ cup vinegar
1 can black eyed peas (with or without jalapenos)
½ cup olive oil (or salad oil)
1 cup chopped purple onion
Mix in jar (shake) pour and stir
Let sit 20 min.
1 cup chopped celery
Serve with organic tortilla chips
Enjoy!! Debbie Selman