Ingredients:
Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt
Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo
Ingredients:
2 eggs
2 Tbsp Pesto
protein Tortilla wrap
1/4 cup feta
1/4 cup mild cheddar cheese
2 cups spinach
salt & pepper
butter or cooking spray
Directions:
Put 1 Tbsp butter or cooking spray in large frying pan. Heat to medium. Pile spinach in pan, add pesto, saute a bit to stir in pesto. Crack eggs over the top of the spinach. Cover and cook over medium heat until eggs are mostly cooked through. Gather spinach mixture to center of the pan. Place tortilla over spinach mixture, flip over. Fold in half, holding shape of tortilla for a minute or two. Brown both sides before serving.
Ingredients:
2 packages 8 oz cream cheese
2 crescent rolls
2 Tbsp dill weed
3/4 cup mayo
2 Tbsp milk
1/2 tsp sugar
1/2 tsp. garlic salt
about 1 cup of each:
Chopped broccoli florets
Chopped carrots
Chopped califlower
Chopped red, orange and yellow peppers
1/2 cup chopped green onion
1 cup shredded cheddar cheese
1 small can sliced black olives
Directions: roll out crescent rolls onto a flat sheet pan lined with parchment paper. Bake as directed.
Combine cream cheese, dill, mayo, milk, sugar and garlic salt. Spread over cooled crescent roll crust.
Layer vegetables over the cream cheese layer, top with shredded cheese and black olives. Keep well chilled.
Ingredients:
Crust:
1-1/4 cup flour
1 Tbsp sugar
1/2 tsp salt
8 Tbsp butter
1 egg yolk
3-4 Tbsp cold water
Filling:
7 oz. almond paste
1 stick of butter
1/4 cup sugar
2 eggs
1/4 tsp salt
1/4 cup flour
1 tsp almond extract
Pear halves (very ripe or canned)
Sliced almonds
Apple Jelly or clear preserves
Directions:
Prepare the crust by cutting butter into the flour, sugar, salt mixture in food processor or by hand. Stir in egg yolk and water to form dough.
Refrigerate at least 1 hour, overnight preferred.
Roll out dough and put it in a tart pan with removable bottom. Freeze for about an hour while preparing filling.
Filling:
Combine almond paste, butter, sugar, eggs, salt, almond extract and flour.
Add filling to crust. Arrange pear halves on the filling.
Bake in 375 degree oven for about 45 minutes until golden brown.
Brush pears with clear jelly (apple works best), sprinkle with sliced almonds.
Ingredients:
1/2 cup butter or shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk
2-1/2 cups sifted flour
1 tsp baking soda
1 teaspoon cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1/2 cup chopped raising or 1/2 cup chopped, crystalized ginger
Directions:
Cream butter and brown sugar together. Beat in egg and molasses. Sift together flour, baking soda, spices and salt. Mix buttermilk and flour mixture in to batter. Stir in chopped raising or ginger.
Drop the batter from a teaspoon onto a parchment-lined cookie sheet. Bake for 8-12 minutes.
Optional: frost with orange or rum-flavored frosting.
Ingredients:
3 large over-ripe bananas
3/4 cup brown sugar
1 egg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 cups flour
1/3 cup melted butter
1 cup mini chocolate chops
1/2 tsp vanilla
Directions:
Mash bananas. Add sugar and slightly beaten egg. Add melted butter and dry ingredients. Add chocolate chops. Bake at 350 for 20 minutes.
Ingredients:
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
1/2 cup Bisquick or baking mix
1 cup milk
2 eggs
Directions:
Heat oven to 400 degrees. Grease 9″ pie plate. Cook ground beef and onion until beef is brown. Drain. Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir bisquick, milk and eggs until blended. Pour over ground beef and cheese.
Bake about 25 minutes or until knife inserted in center comes out clean.
Ingredients:
3 roma tomatos, diced
2 ripe avocados, diced
1/3 cup red onion, diced
1 15 oz can black beans, rinsed and drained
1 15 oz can black eyed peas, rinsed and drained
1-1/2 cups fresh sweet corn, cob removed
1 red bell pepper
1 jalapeno pepper, seeds and membrane removed, chopped
1/3 cup Cilantro
Dressing:
1/3 cup olive oil
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Tortilla chips for serving
Directions:
Combine top 9 ingredients (not dressing) in a large bowl. In a separate bowl, whisk together dressing ingredients.
Pour dressing over other ingredients and stir well.
Refrigerate well before serving with tortilla chips.
Ingredients:
1 package Arugula
1 package Spring Greens
1 red pepper cut in bite-sizes pieces
4 oz crumbled goat cheese
1 avocado, sliced
Green Goddess or Lemon Vinagrette dressing
Steak sliced into thin, bite-sized pieces
Directions:
Combine all ingredients and serve immediately.
Ingredients:
Directions:
Boil the pasta according to package directions. Rinse in cold water. Add remaining ingredients including dressing, amount to taste. I like to toss everything in large tupperware bowl with a cover. Chill for at least 1 hour, add more dressing if necessary.