4 chicken breasts
6 cups bow tie macaroni (cook 12 min. and drain)
1 1/2 tsp salt
1/4 tsp pepper
1 16 oz low cal coleslaw dressing (Kraft)
2 cups non fat mayo or yogurt
2 dashes of thyme
2 pinches of ginger
2 cups chopped celery
4 cups red grapes halved
2-20 oz cans pineapple tidbits
1/1/2 cup sliced almonds if desired
Mix all ingredients UP TO the celery the night before or early in the day.
Then add: celery, grapes, pineapple and almonds if desired.
Stir carefully and then serve as a salad or on pita bread.
2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper
1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.
2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
2 small plain goat cheese logs, very cold
3/4 cup panko crumbs
1/4 cup olive oil, divided
1 tbsp red wine vinegar
1 tbsp white balsamic vinegar
1/8 tsp salt
8 cups packed baby spinach, arugula or mache
Slice each goat cheese log into 6 1/2″ rounds. Whisk eggs in a shallow bowl. Pour panko into another bowl. Dip cheese rounds into egg, then in panko until well coated. Place on a large plate. Cover with plastic wrap and freeze until firm, 2 hours, or overnight.
Heat a small non-stick frying pan over medium high. Add 2 tbsp oil, then 3 frozen cheese rounds. Cook until golden, about 2 min per side. Transfer to a paper towel lined plate. Repeat with remaining cheese.
Whisk remaining 2 tbsp oil with vinegars and salt in a large bowl. Season with fresh pepper. Add greens, and toss until coated. Divide amongst 6 plates. Top each with one or two rounds of cheese.
Every time I go out for Italian food, I end up ordering some variation of this salad, so I thought it was time I developed my own recipe for it so I can enjoy it at home too! I’m happy to report this version does not disappoint!! I’ve listed the ingredients to serve 2, but this is the type of thing that’s easily cut down or increased to feed as many as you need.
4 oz mixed mushrooms (cremini, oyster, shitake are good)
2 tsp olive oil
1/2 tsp truffle oil
1/4 cup grated good quality parmesan cheese
2 tblsp olive oil
1 tsp balsamic vinegar
1 tsp red wine vinegar
salt and pepper
2 cups mixed greens, like arugula, baby spinach or dandelion leaves
Preheat oven to broil. Wash the mushrooms and slice them roughly. Toss mushrooms with 2 tsp olive and truffle oils. Coat with grated parmesan cheese. Transfer the mushrooms to a cookie sheet lined with parchment paper. Place under the broiler (not at the top rack or they will burn) and cook 4 minutes. Take out of the oven, stir, and return to broiler for an additional 4 minutes.
While the mushrooms are browning, mix olive oil, vinegars and salt and pepper in a bowl to make a dressing. When the mushrooms come out of the oven, toss the greens in the dressing. Plate onto two plates, and top with warm mushrooms. Note: This salad comes together at the last minute as you need to plate it right away once you’ve dressed it. The vinegar in the dressing bruises the baby greens quickly, and once you put the hot mushrooms on, they will start to wilt. Using strong greens like arugula and spinach makes for a nice warm salad.
Here’s a lovely dish to make in the early fall or late summer, when those long thin red peppers are in season. They’re easier to barbecue than traditional rounded bell peppers!
6 marconi (the long thin mild bell peppers) peppers
8 roma tomatoes
1/4 cup olive oil
1/2 tsp salt
1 clove garlic
10 greek olives (optional)
1/2 cup olive oil
salt and pepper to taste
2 tblsp balsamic vinegar (optional)
Roast pepper on the bbq, or in the oven, under the broiler, until skins are blackened. Remove from heat and immediately wrap in newspaper or place in a paper or plastic bag. Seal bag and put aside.
Cut tomatoes in half. Remove seeds (run your finger or a spoon inside the tomato to loosen the fleshy pulp and seeds- they will fall right out).
Put 1/4 cup of olive oil and salt in a plastic bag or bowl, add tomatoes, and toss/mix until coated.
Arrange the tomatoes on a parchment lined cookie sheet, and place in a low temperature oven (300 degree Farenheit) for about an hour and a half, turning half way through cooking time.
Peel peppers and remove seeds.
Pull peppers apart with your hands to make long sections of pepper (you can use a knife, but this is so much easier to do while you are seeing the peppers!) Place in bowl. Add the tomatoes, crushed garlic and olives if using. Sprinkle with salt. Add oil and vinegar (balsamic is great if you tend to like a slightly sweeter sauce.) Toss. Serve cold or room temperature.
This salad is best if you can leave it for an hour or two for the flavors to develop.
3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce
Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.