fiesta grilled chicken

Ingredients

• Servings: 6
• texas bean salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt
• chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 6 hrs 35 mins


• to make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. toss vegetables with the italian dressing, cilantro, garlic, and garlic salt until evenly blended. cover, and refrigerate 6 hours or overnight.
• preheat a grill for medium-high heat.
• about 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. sprinkle evenly with paprika, salt, and pepper. cover the dish, refrigerate, and allow to marinate 10 minutes.
• remove chicken breasts from the marinade, and discard remaining marinade.
• cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
• to serve, place a lettuce leaf on each plate. top with a chicken breast, and spoon texas bean salsa over each, dividing evenly among servings. if desired, garnish with additional cilantro leaves and lime wedges.

antipasto pasta salad

Ingredients

• Servings: 12
• 1 pound seashell pasta
• 1/4 pound genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1/2 pound asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• cook the pasta in a large pot of salted boiling water until al dente. drain, and cool under cold water.
• in a large bowl, combine the pasta, salami, pepperoni, asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. stir in the envelope of dressing mix. cover, and refrigerate for at least one hour.
• to prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. just before serving, pour dressing over the salad, and mix well.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

absolutely fabulous greek/house dressing

Ingredients

• Servings: 3
• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup dijon-style mustard
• 2 quarts red vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. pour in the vinegar, and mix vigorously until well blended. store tightly covered at room temperature.

Cranberry And Turkey Salad

Ingredients

• Servings: 4
• 3 cups chopped cooked turkey
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 2 stalks celery, chopped
• 2 tablespoons mayonnaise

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Coffee Gelatin Dessert

Ingredients

• Servings: 5
• 3/4 cup white sugar
• 3 (.25 ounce) envelopes unflavored gelatin powder
• 3 cups hot brewed coffee
• 1 1/3 cups water
• 1 tablespoon lemon juice
• 1 cup sweetened whipped cream for garnish

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 6 hrs 15 mins


• in a saucepan, stir together the sugar and gelatin. mix in hot coffee and water. cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. remove from heat, and stir in lemon juice. pour into a 4 1/2 cup mold. refrigerate until set, at least 6 hours or overnight. serve with whipped cream.

Citrus Garlic Cranberry Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 1/2 cups catalina salad dressing
• 1/2 teaspoon grated orange zest
• 1 (1 ounce) package dry onion soup mix
• 1 (16 ounce) can jellied cranberry sauce
• 1/2 cup sun-dried tomatoes packed in oil, drained and cut into thin matchsticks
• 1 tablespoon minced garlic
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8x11 baking dish with cooking spray. place the chicken breasts in a single layer into the baking dish. mix the catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely. sprinkle the packet of onion soup mix evenly over the chicken.
• open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency. spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. cover the dish with foil; cut a small vent in top of foil for steam.
• bake in the preheated oven for 15 minutes; remove foil, and bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing. when done, chicken meat will no longer be pink inside and the juices will run clear. an instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees f (75 degrees c).

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Chicken Mexicala

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - cooked and chopped
• 1 cup chopped onion
• 1 (4 ounce) can chopped green chile peppers
• 1 (5 ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 12 (6 inch) corn tortillas
• 1 cup shredded cheddar cheese

Recipe

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


• in a medium saucepan, saute onion and green chile peppers until tender. stir in chicken, then milk and soup. heat through, mix well and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• in a small skillet, saute tortillas a few at a time until soft. cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. finally, sprinkle with cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until cheese is melted and bubbly.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Strachan Gelatin Salad

Ingredients

• Servings: 8
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 (16 ounce) container cottage cheese
• 1 (8 ounce) tub frozen whipped topping, thawed
• 1 (10 ounce) can mandarin oranges, drained and halved
• 1 (8 ounce) can pineapple tidbits, drained
• 1/2 (4 ounce) jar maraschino cherries, drained and halved
• 1/3 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, mix together the gelatin mix and cottage cheese until gelatin is dissolved; then fold in the whipped topping, mandarin oranges, pineapple, maraschino cherries, and pecans. transfer to a greased mold, or cover and refrigerate in the bowl until set, at least 2 hours.

sun-dried tomato cedar plank salmon

Ingredients

• Servings: 6
• 3 (12 inch) untreated cedar planks
• 1 (1 1/2-pound) salmon fillet, with skin
• 2 cups chopped oil-packed sun-dried tomatoes
• 2 bunches fresh parsley, finely chopped
• 3/4 cup sun-dried tomato and oregano salad dressing
• 3/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• soak the cedar planks in water for several hours or overnight.
• preheat an outdoor grill for high heat. brush the planks with olive oil.
• cut the salmon fillet into three portions. brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. drizzle with salad dressing.
• place the planks on the preheated grill and let them heat up for about 5 minutes. place the salmon fillets on the planks. cover and cook for 15 to 20 minutes. fish is done when it can be flaked with a fork. remove quickly to avoid over cooking and drying out the fish. serve piping hot.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

fruit rice salad

Ingredients

• Servings: 6
• 1 (15 ounce) can crushed pineapple, drained
• 1/2 cup sliced strawberries
• 1/4 cup sliced fresh peaches
• 1 cup uncooked white rice
• 1/3 cup golden raisins
• 2/3 cup flaked coconut
• 5/8 cup heavy whipping cream
• 2 tablespoons white sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground ginger
• 1 pinch salt
• 1/4 cup slivered almonds
• 12 leaves lettuce
• 1/4 cup sliced almonds

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a saucepan bring salted water to a boil. add rice, reduce heat to low, cover and simmer--without stirring--for 20 minutes. remove from heat and chill until cold.
• in a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. set aside.
• in a separate large bowl, whip together cream, sugar, vanilla, ginger and salt until stiff. fold in rice mixture, and stir in 1/4 cup slivered almonds.
• spoon mixture lettuce leaf beds, and sprinkle each portion with 1/4 cup sliced almonds.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Asian Noodle And Pasta Salad

Ingredients

• Servings: 6
• 1 1/2 cups rotini pasta
• 1 1/2 cups sugar snap peas
• 1/2 cup thinly sliced carrots
• 2 red onions, cut into strips
• 1/3 cup vegetable oil
• 2 tablespoons white sugar
• 1 (3 ounce) package ramen noodles

Recipe

• in a large pot with boiling salted water cook rotini pasta until al dente. rinse with cool water.
• in a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
• in small bowl combine oil, sugar, and oriental noodle flavor packet; blend well.
• pour sauce over large bowl of pasta and vegetables. cover and refrigerate for at least 1 hour to blend flavors.
• just before serving break oriental ramen noodles into small pieces and toss into salad. serve chilled.