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DIRECTIONS:
- In bowl, toss spinach, strawberries, and almonds.
- In a small bowl, whisk vinegar, honey and sugar. Pour into salad bowl and toss to coat evenly. Serve immediately. |
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| INGREDIENTS: |
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1 1/2 pounds trimmed skinless chicken breast
1 sliced yellow bell pepper
1/4 cup fresh finely chopped basil
1 sliced red bell pepper
Salt and pepper
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4 tbsp olive oil
1 large thinly sliced onion
3 tbsp balsamic vinegar
2 tbsp minced garlic
1 tsp dried thyme
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DIRECTIONS:
• Sprinkle salt and pepper on chicken. Heat skillet on medium with 2 tablespoons of olive oil and saute chicken till golden. Remove chicken.
• In the same pan, saute garlic, bell peppers, and onion with remaining olive oil on medium low. Saute until bell peppers are soft and limp.
• Add balsamic vinegar, basil, thyme, and chicken to skillet. Mix and place onion and peppers on chicken.
• Cook for 3 minutes. Remove and serve. |
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| INGREDIENTS: |
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1/2 teaspoon black pepper
1 cup chopped sweet yellow onion
2 large eggs
6 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon black pepper
1/2 pound Mrs. Miller's Old-Fashioned Pot Pie Squares
1 (28-ounce) can crushed Muir Glen fire-roasted tomatoes, undrained
1 cup shaved fresh parmesan cheese
1 (15-ounce) carton whole ricotta cheese
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1 (15-ounce) carton part-skim ricotta cheese
3 cups dices peeled butternut squash
3/4 cup shredded mozzarella with a touch of Philadelphia cream cheese
1 (28-ounce) can crushed Cento tomatoes, undrained
2 teaspoons balsamic vinegar
1/2 cup + 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 cup chopped fresh basil
1 teaspoon salt
1 tablespoon Colavita Extra Virgin Olive Oil
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DIRECTIONS:
In a microwave dish, cook butternut squash on high, covered, for 5 minutes or until tender.
Heat 1 tbsp olive oil in a large saucepan over medium heat. Add garlic, basil, 2 tbsp parsley, and oregano; saute 1 minute, stirring frequently. Stir in balsamic vinegar, 1 tsp salt, 1 tsp pepper, tomatoes, and butternut squash. Reduce heat and simmer 20 to 30 minutes.
Cook pot pie squares according to package directions.
Heat about a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add onions and saute 4 minutes. Combine cheeses, 1/2 cup parsley, 1 tsp salt, 1/2 tsp pepper, and eggs in large bowl. Add mixture to sauteed onions and stir to combine. Add cooked noodles to mixture and heat to desired temperature.
Serve marinara sauce over hot noodle and cheese mixture. Sprinkle with parmesan cheese. Makes 12 servings. |
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1 tsp of crushed chilies
2 tbsp of lime juice
3 tbsp of rice vinegar
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1 tsp of chili powder
1 avocado peeled and cubed
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DIRECTIONS:
Mash avocado and whisk in lime juice, crushed chilies, chili powder, and vinegar until creamy. Let set at room temperature for 30 minutes. Serve as dressing or dip. |
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| INGREDIENTS: |
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1 medium eggplant, sliced into 1/4 inch rounds
1 cup dry bread crumbs
4 medium tomatoes sliced into rounds
5 tbsp olive oil
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1 small onion, halved and sliced
Salt and pepper
1/4 cup balsamic vinegar
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DIRECTIONS:
• Season sliced eggplant, sprinkle salt on top and let stand for 10 minutes. Blot liquid. Preheat oven to 350 degrees.
• In a large skillet, heat 3 tablespoons of olive oil on medium heat and saute the eggplant untill browned on each side.
• In an 8-inch casserole dish, arrange eggplant slices, place tomatoes on top of eggplant, then onions on top of tomatoe. Repeat layers to the top. Pour balsamic vinegar over layered vegetables.
• In small bowl, mix bread crumbs and remaining olive oil. Add salt and pepper to taste. Sprinkle crumbs over vegetables and bake for 25-30 minutes. Remove and serve. |
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| INGREDIENTS: |
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1 package ready-to-bake sugar cookie dough
1 container (12oz) frozen whipped topping
1 3/8 cups cream cheese
1 tbsp white or milk chocolate shaving (optional)
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2 tsp vanilla extract
Any fruit can be used
3/4 cup confectioner’s sugar
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DIRECTIONS:
• Grease a 12 inch pizza pan and preheat oven to 350 degrees.
• For the crust: spread cookie dough into the greased pizza pan and bake in oven for 15 - 18 minutes. Let cool.
• For the filling: in a large bowl beat cream cheese, confectioner’s sugar, and vanilla. Fold in whipped topping. Spread filling on cookie crust. Arrange fruit and sprinkle chocolate shaving. |
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3/4 lb beef flank steak
1 tsp ground ginger
1/4 cup water
1 1/2 tsp grated orange peel
1/4 cup Italian dressing
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2 tbsp brown sugar
1/4 cup soy sauce
2 tbsp orange juice
1/4 tsp garlic powder
1/2 cup orange marmalade
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DIRECTIONS:
• In a bowl, mix all ingredients. Reserve 1 cup of marinade in a plastic resealable bag. In another plastic resealable bag, pour remaining marinade and add beef. Seal and make sure beef is coated all over. Refrigerate for 7 to 8 hours or overnight.
• Grill or broil beef. Baste with reserved marinade while cooking beef to desired doneness. Remove and serve. |
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4 (6 oz) Salmon fillets
1 cup chopped pecans
1/4 cup canola oil
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3/4 cup butter
1 cup honey
Salt and pepper
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DIRECTIONS:
• In a skillet, toast pecans untill brown. On medium heat, mix honey and half of the butter with the pecans. Cook for 10 minutes - being careful to not burn the bottom. Remove from heat and set aside.
• In a another skillet, melt butter on high heat and cook salmon until firm to the touch and it flakes easily. Remove salmon and drizzle glaze over top to serve. Salt and pepper to taste. |
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1 pound fresh Asparagus, washed and tough ends removed
2 Tbsp. Dijon Mustard
1/4 c. Red Wine Vinegar
1/2 c. Vegetable Oil
Salt and pepper to taste
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DIRECTIONS:
In a pot large enough to lay asparagus stalks flat, boil enough water to cover. Immerse asparagus into already boiling water. Remove from heat and cover for 2 minutes. Remove asparagus from water and put in an ice bath until ice water is warm. Drain. Put asparagus in a large, flat, sealable container or tall jar. Mix remaining ingredients and pour over asparagus. Seal and place in the refrigerator. Will be ready to eat in 24 hours.
This recipe is from Mary Haltom. Additional comments from Mary. "Very yummy! Reminds me of dill pickles." |
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4 pork chops
Canola oil for brushing
2 tsp chili powder
2 tbsp mango chutney
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1 tsp ground cumin
2 large peaches, sliced into wedges (8 wedges total)
1/2 teaspoon garlic powder
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DIRECTIONS:
• Fire up grill.
• Combine chili powder, cumin. and garlic powder. Brush pork chops with oil and pat spice mixture to both sides.
• Do same with the peaches, but lightly sprinkling the mixture.
• Place porkchops on grill first. Grill chops and lightly brush mango chutney. Grill until firm and cooked.
• Grill peaches (about 2 minutes) and brush with mango chutney.
• Place peach slices on top of pork chops to serve. |
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| INGREDIENTS: |
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3 cups all-purpose flour
2 cups pureed cantaloupe
1 tbsp vanilla extract
2 tsp of ground cinnamon
3 eggs
1/2 cup butter
1 tsp of salt
1/2 tsp ground ginger
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2 cups white sugar
1 2/3 cup brown sugar
1 tsp baking soda
1/2 tsp ground clove
1 cup vegetable oil
1/2 cup chopped pecans
3/4 tsp baking powder
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DIRECTIONS:
• Preheat oven to 325 degrees. Grease and flour two 9x5 inch loaf pans.
• In a large bowl, beat eggs, oil, sugar, vanilla, and cataloupe.
• In medium bowl, sift flour, salt, spices, baking soda, and baking powder.
• Stir flour mixture into cantaloupe mixture. Mix until well blended and pour into baking pans.
• Bake for 1 hour, until tooth pick inserted in the middle comes out clean.
• In small sauce pan, melt butter and brown sugar. Mix in pecans and cook for 6 minutes on medium heat. Pour glaze over bread and let sit until cool. Slice and serve. |
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1 package cheese tortellinis
2 chopped tomatoes
2 tbsp olive oil
3 tbsp pesto
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2 tsp chopped garlic
2 tbsp shredded or grated parmesan
4 cups halved and sliced zucchini
1/2 tsp salt
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DIRECTIONS:
• Prepare pasta according to directions on package.
• Meanwhile, heat olive oil in large skillet on medium high and saute garlic and zucchini for a few minutes until zucchini is tender.
• Toss and combine cooked tortellini, chopped tomatoes, sauteed zucchini, pesto, and salt in a large bowl. Sprinkle with parmesan and serve. |
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Ak-Mak Whole Wheat Crackers
Ragin' Cajun Jalepeno Relish
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8 oz. Philadelphia Cream Cheese
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DIRECTIONS:
Place an 8 oz. package of Philadelphia Cream Cheese in the middle of a small serving bowl. Pour jar (or as much as desired) of Ragin' Cajun Jalapeño Relish over the top of the cheese. Serve with Ak-Mak whole wheat crackers. It's a taste sensation! Sweet, spicy, and cheesy on top of the natural wheat taste. |
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1/3 cup water
1 tbsp minced garlic
3 tbsp butter
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1/2 cup chopped onions
1/2 pound trimmed asparagus
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DIRECTIONS:
• Steam asparagus and onion in a skillet using 1/3 cup of water and bringing to a boil on medium heat. Cover and steam for about 3 minutes or just until asparagus is tender, but not limp.
• Remove lid and let water evaporate on medium heat.
• After water is evaporated, add butter and garlic to skillet. Saute asparagus and onion until lightly browned. Remove and serve. |
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| INGREDIENTS: |
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1/2 pound sugar snap peas
1 tbsp olive oil or butter
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1 tbsp chopped shallots
1 tsp dried thyme
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DIRECTIONS:
• Heat skillet on medium. Add olive oil or butter and saute sugar snap peas and shallots.
• Add thyme and salt. Saute until sugar snap peas are tender. Remove from skillet and serve. |
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