Trainor Family Cranberry Salad

Ingredients

• Servings: 12
• 1 (3 ounce) package strawberry flavored jell-o® mix
• 1 cup boiling water
• 3/4 cup cold water
• 2 oranges - peeled, sectioned, and cut into bite-size pieces
• 1 lemon - peeled, seeded and chopped
• 3 medium tart apples, peeled and chopped
• 2 cups cranberries, coarsely chopped
• 1/4 cup white sugar, or to taste

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• in a medium bowl, whisk together the gelatin mix and boiling water until gelatin is dissolved. stir in the cold water. transfer to a gelatin mold, or keep in a bowl; cover and refrigerate.
• place the oranges, lemon, apples, and cranberries into a bowl. sprinkle the sugar over the top. set aside so the fruit has time to bleed.
• when the gelatin is partially set, stir in the fruit. chill until set, preferably overnight. it becomes tastier with age!

marinated chicken and pasta salad

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons tomato sauce
• 2 tablespoons plum sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon sesame seeds
• 1 teaspoon chopped fresh basil
• 3 skinless, boneless chicken breast halves
• 2 cups elbow macaroni
• 2 tablespoons olive oil
• 1/2 cup low-fat mayonnaise
• 1/2 cup fat free sour cream
• 1 teaspoon coarse grained prepared mustard
• 1 tablespoon honey
• 1 tablespoon tomato sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup shredded sharp cheddar cheese
• 1 avocados - peeled, pitted and sliced
• 1/2 cup cashews

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon worcestershire sauce, sesame seeds, and basil. add chicken, and turn to coat. marinate in refrigerator for at least 1 hour.
• 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 and rinse.
• heat olive oil in a skillet over medium heat. cook chicken until no longer pink, and juices run clear. drain on paper towels. allow to cool, then cut into bite-size strips.
• in a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon worcestershire sauce. mix in cooked pasta, chicken, and cheddar cheese. gently stir in sliced avocado and cashews just before serving.

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.

asian chicken salad

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil (optional)
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 1 (8 ounce) package dried rice noodles
• 1 head iceberg lettuce - rinsed, dried, and chopped
• 4 boneless chicken breast halves, cooked and shredded
• 3 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Recipe

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


• prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• to prepare the chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. they will puff up in the skillet, so only add a few at a time. as they begin to puff up, remove and drain them on paper towels. be sure to cook long enough as the under cooked noodles will be like eating needles. once cooked, add them to the salad mixture.
• in a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. let chill about 10 minutes, and just before serving add the cooked rice noodles. serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. you can also pour the dressing over the top of the salad, toss, and serve immediately.

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.

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.

Southwestern Caesar Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning
• 1 cup mayonnaise
• 2/3 cup grated parmesan cheese
• 1/2 cup sour cream
• 2 anchovy fillets
• 4 green onions, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dijon mustard
• 1 canned chipotle pepper
• 1 1/2 teaspoons minced garlic
• 1 teaspoon worcestershire sauce
• 8 cups romaine lettuce, torn into bite-size pieces
• 1/2 cup garlic flavored croutons
• 1/4 cup shredded parmesan cheese
• 1 red bell pepper, sliced into thin rings
• 1 yellow bell pepper, sliced into thin rings
• 1 orange bell pepper, sliced into thin rings

Recipe

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


• preheat an outdoor grill for high heat and lightly oil grate.
• sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. allow to cool, then slice into bite-size strips.
• in a blender or food processor, combine mayonnaise, grated parmesan cheese, sour cream, anchovies, green onions, parsley, dijon mustard, chipotle pepper, garlic, and worcestershire sauce. blend until smooth.
• place romaine lettuce in a large bowl, and top with croutons, shredded parmesan, and red, yellow, and orange pepper rings. arrange chicken on top, then pour on the dressing.

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.

miso salmon

Ingredients

• Servings: 6
• 2 (1 1/2-pound) salmon fillets, skin removed
• 1 cup miso paste
• 1/4 cup
• 1/2 cup brown sugar
• 2 tablespoons sesame seeds
• 1 teaspoon sesame oil
• 1/4 cup water
• 1/2 cup prepared soy-ginger salad dressing
• 3 tablespoons seasoned rice vinegar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat the oven to 400 degrees f (200 degrees c). fill a large skillet with about 1 inch of water and bring to a boil. poach fish just until cooked on the outside, about 2 minutes per side. transfer fillets to a broiler pan.
• in a small bowl, stir together the miso paste, , brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. spread this over the tops of the salmon fillets.
• bake for 15 minutes in the preheated oven, or until almost cooked through. switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. cut fillets into portions to serve.

alaskan halibut caprese

Ingredients

• Servings: 4
• nonstick cooking spray
• 4 (4 ounce) fillets halibut
• salt and ground black pepper to taste
• 8 ounces fresh mozzarella cheese, sliced
• 8 large whole basil leaves
• 8 tomato slices
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1/3 cup chopped fresh basil

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). place an oven rack about 5 inches from the heat source. prepare a baking sheet with cooking spray.
• arrange halibut on prepared baking sheet and bake until lightly browned, 4 to 6 minutes. flip fillets, season with salt and black pepper, and continue cooking until flesh is opaque, 1 to 2 minutes more.
• top each fillet with a mozzarella cheese slice, a basil leaf, and a tomato slice, respectively; repeat layers.
• return halibut to oven and bake until cheese begins to melt, about 2 minutes.
• whisk balsamic vinegar and olive oil together in a bowl; soon over halibut portions. garnish with chopped basil to serve.

Dreamy Orange Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package orange cake mix
• 3/4 cup creamy salad dressing (such as miracle whip®)
• 1 (1.3 ounce) envelope dry whipped topping mix (such as dream whip®)
• 3/4 cup freshly squeezed orange juice
• 3 large eggs
• 2 tablespoons grated orange zest
• 1 (13 ounce) jar marshmallow creme
• 1/2 cup unsalted butter at room temperature
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter at room temperature
• 1/2 cup vegetable shortening
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon vanilla extract
• 2 drops orange paste food coloring, or as desired
• 4 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. fill the prepared cupcake cups about 2/3 full of batter.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• to make cream topping: beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. allow about 1/2 inch of the orange cupcake to show below the white layer.
• to make orange butter cream: beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. gradually beat in the confectioners' sugar until smooth.
• transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

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.

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.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

tortellini and artichoke salad

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated 3-cheese tortellini
• 1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons chopped pimento peppers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon grated reduced-fat parmesan cheese
• 1 tablespoon dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
• whisk mayonnaise, pimento peppers, parsley, basil, parmesan cheese, dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. toss to coat. add more artichoke heart liquid if desired.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

Kaes-spaetzle

Ingredients

• Servings: 4
• 3 eggs
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 onions, halved and sliced
• 3 cups shredded swiss cheese
• 1 tablespoon vinegar
• 1 teaspoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. mix until smooth, then let rest for 10 minutes. meanwhile, heat 1/4 cup oil in a skillet over medium heat. saute onion slices until golden brown; set aside. preheat oven to 300 degrees f (150 degrees c).
• bring a large pot of lightly salted water to a boil. place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. let dough drop into boiling water. boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. cover with 1/3 of the cheese. repeat layers with remaining spaetzle and cheese. spoon fried onions over top.
• bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

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.

Easy Pasta Casserole

Ingredients

• Servings: 5
• 1 pound pasta
• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 8 ounces fresh mushrooms, sliced
• 1 1/4 cups italian-style stewed tomatoes
• 1 cup shredded mozzarella cheese

Recipe

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


• 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 and reserve.
• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown the beef until no longer pink; drain off grease. add spaghetti sauce, mushrooms, and tomatoes to beef and simmer for 10 minutes or until warmed through.
• in a 9x13 inch baking dish, pour in beef and tomato mixture and add pasta; mix well. sprinkle the cheese evenly over the top.
• bake in preheated oven for 20 minutes or until the cheese starts to bubble; serve immediately.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

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.

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.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

mom's italian potato salad

Ingredients

• Servings: 6
• 5 large yukon gold potatoes
• 1 large cucumber, chopped
• 5 stalks celery, chopped
• 1 large red onion, chopped
• 3/4 cup green olives with pimento, chopped
• 1/4 cup olive oil
• 1/2 cup red vinegar
• 1/4 teaspoon garlic powder
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. drain and cool, then cut into 1-inch cubes.
• combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
• whisk together the olive oil, red vinegar, and garlic powder in a small bowl. pour the dressing over the potatoes and vegetables; mix well. season with salt and pepper, then chill. stir the potato salad again before serving.

chicken berry salad

Ingredients

• Servings: 6
• 1 (.75 ounce) packet honey mustard salad dressing mix
• 1/4 cup vinegar
• 1/2 cup vegetable oil
• 2 tablespoons orange juice
• 1 pound skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• 1 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 8 ounces sugar snap peas
• 1/2 cup toasted pecans

Recipe

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


• in a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
• preheat the grill for high heat.
• lightly oil the grill grate. grill the chicken 6 to 8 minutes on each side, or until juices run clear. remove from heat, cool, and slice into strips.
• in a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. pour in the prepared dressing, and toss to coat.

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.

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.

individual greek pita pizzas

Ingredients

• Servings: 2
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 6 tablespoons olive oil
• 2 (4 inch) pita bread rounds
• 2 cups torn fresh spinach
• 1/4 cup halved grape tomatoes
• 3 tablespoons chopped pimento-stuffed green olives
• 1/2 cup mozzarella cheese
• 1/2 cup crumbled feta cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• combine spinach, tomatoes, and olives in a large bowl. pour remaining dressing over vegetables and toss to coat. divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

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.

Lemon Pepper Cod

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 1/2 pounds cod fillets
• 1 lemon, juiced
• ground black pepper to taste

Recipe

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


• in a large skillet, heat oil over medium high heat until hot. add fillets and squeeze 1/2 of the lemon's juice over the tops. sprinkle with pepper to taste. cook for 4 minutes and turn. squeeze with the remaining lemon's juice and sprinkle with pepper to taste. continue to cook until fillets flake easily with a fork.

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.

zesty greek couscous

Ingredients

• Servings: 6
• 4 1/2 cups fast-cooking couscous
• 2 cups boiling water
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 large tomatoes, chopped
• 1 zucchini, diced
• 1/2 cup chopped green onion
• 1/2 cup fresh basil, cut into strips
• 1 cup crumbled feta cheese
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 4 hrs 25 mins


• put couscous in a large bowl. pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
• stir olive oil and lemon juice with the couscous. fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
• cover bowl with plastic wrap; refrigerate 4 hours to overnight.
• stir feta cheese into the couscous mixture; season with salt and pepper.

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.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Oriental Spinach Salad

Ingredients

• Servings: 4
• 5 cups fresh spinach, rinsed and dried
• 1 cup bean sprouts
• 2 clementines, peeled and segmented
• 1/3 cup sliced fresh mushrooms
• 1/3 cup vegetable oil
• 2 tablespoons soy sauce
• 1 pinch garlic powder

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• tear the spinach into bite size pieces and toss in a large bowl with the bean sprouts, clementines and mushrooms.
• in a small bowl, whisk together the oil, soy sauce and garlic powder. pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Quick And Easy Vegetable Curry

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves crushed garlic
• 2 1/2 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 1 cube vegetable bouillon
• 1 (10 ounce) package frozen mixed vegetables
• 1 1/2 cups water
• salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Recipe

• in a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. stir in curry powder and tomato paste, cook 2 to 3 minutes.
• stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. cook approximately 30 minutes until vegetables are well done (not crunchy). sprinkle with fresh cilantro prior to 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.

chickpea salad ii

Ingredients

• Servings: 4
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 cucumber, peeled and finely chopped
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped sweet onion
• 1 tablespoon minced garlic
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried basil
• 1 tablespoon grated parmesan cheese
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 5 mins


• in a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and parmesan cheese. drizzle with olive oil and balsamic vinegar, and season to taste with salt. toss until well combined, and adjust seasoning as needed. cover and refrigerate at least 45 minutes before serving. serve chilled.

asian crab cake salad

Ingredients

• Servings: 6
• 1 cup panko (japanese bread crumbs)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sesame oil
• 1/4 teaspoon soy sauce
• 1 pound fresh crabmeat, well drained
• salt and ground black pepper to taste
• 1/4 cup panko (japanese bread crumbs)
• 2 tablespoons butter
• 6 cups arugula leaves
• 2 tablespoons mayonnaise
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. fold crabmeat into the panko mixture. cover bowl with plastic wrap and refrigerate 1 hour.
• spread 1/4 cup panko a plate. shape crab mixture into 6 small, thick patties; press into the panko to coat.
• melt butter in a skillet over medium heat. cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
• put 1 cup arugula on each of 6 plates. top each pile of arugula with a crab cake.
• whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

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.

rabbit fricassee cuban-style

Ingredients

• Servings: 6
• 1 (3 pound) rabbit, cleaned and cut into pieces
• 2 1/2 cups water
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• 1/4 teaspoon saffron powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 bay leaf
• 1 (8 ounce) can tomato sauce
• 1 pound potatoes, peeled and quartered
• 1/4 cup dry white
• 1/4 cup capers, drained
• 1 cup raisins
• 1/4 cup chopped green olives
• 1/4 cup olive oil
• 1 (10 ounce) can baby peas, drained

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place the rabbit pieces in a deep skillet or dutch oven over medium heat along with the onion, garlic, and green pepper. season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. pour the water over all. bring to a boil, then simmer for 20 minutes.
• add the potatoes, and cook for about 20 more minutes, until tender. add the raisins, capers, white , tomato sauce, olives and olive oil. simmer for about 5 more minutes. finally, stir in the peas and remove from the heat.

cranberry-black cherry gelatin salad

Ingredients

• Servings: 10
• 1 (6 ounce) package black cherry flavored jell-o® mix
• 1 (16 ounce) container sour cream, room temperature
• 1 (16 ounce) can whole cranberry sauce
• 1 cup chopped walnuts
• 2 cups hot water

Recipe

• combine gelatin mix and hot water until the gelatin dissolves. stir in the can of cranberries and mix well. add the room temperature sour cream and stir to combine. place gelatin mixture in the refrigerator until almost set. stir in the walnuts and return to the refrigerator until the mixture is completely set.

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.

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.

Easy Fava Bean Salad

Ingredients

• Servings: 2
• 1 (14.5 ounce) can fava beans, drained and rinsed
• 1/2 onion, chopped (optional)
• 1/2 tomato, chopped (optional)
• 1 large lemon, juiced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sea salt (optional)
• 1 clove garlic, minced

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mash fava beans in a bowl using the back of a spoon or pestle. add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

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.

Coke® Jell-o® Salad

Ingredients

• Servings: 8
• 4 cups cold cola-flavored carbonated beverage (such as coca-cola®), divided
• 2 (3 ounce) packages cherry-flavored gelatin mix (such as jell-o®)
• 1 (16.5 ounce) can pitted bing cherries, drained
• 1 (15 ounce) can crushed pineapple
• 1/4 cup chopped pecans
• 1/4 cup shredded cheddar cheese, or to taste
• 1 teaspoon creamy salad dressing (such as miracle whip®)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 15 mins


• bring 2 cups cola-flavored carbonated beverage to a boil in a pot; add gelatin mix and stir to dissolve completely. remove pot from heat and let cool slightly, gradually stirring cherries, pineapple, and pecans into the gelatin mixture before it sets.
• pour gelatin mixture into a large bowl add remaining chilled cola beverage and stir.
• refrigerate until firm, at least 2 hours; garnish with cheddar cheese and creamy salad dressing.

Persian Kabob

Ingredients

• Servings: 6
• 1 (8 ounce) container plain low-fat yogurt
• 1 onion, chopped
• 1/2 teaspoon dried mint
• 2 pounds beef top sirloin, cut into large cubes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 6 hrs 30 mins


• in a large bowl, mix the yogurt, onion, and mint. place the beef cubes in the mixture. cover, and marinate at least 6 hours in the refrigerator.
• preheat an outdoor grill for high heat.
• place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour 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.

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.

grandma's cherry salad

Ingredients

• Servings: 8
• 1 (21 ounce) can cherry pie filling
• 1 (15.25 ounce) can , drained
• 3 bananas, sliced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large bowl, mix together the cherry pie filling, and sliced bananas. chill before serving.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

Raspberry-mandarin Whip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 bananas, sliced
• 1 (11 ounce) can mandarin oranges, drained
• 1 (16 ounce) package frozen raspberries

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 40 mins


• in a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. stir in the whipped topping. fold in the bananas, mandarin oranges and raspberries. transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. remove from the freezer 1/2 hour prior to serving.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

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.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

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.

asian chicken salad

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil (optional)
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 1 (8 ounce) package dried rice noodles
• 1 head iceberg lettuce - rinsed, dried, and chopped
• 4 boneless chicken breast halves, cooked and shredded
• 3 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Recipe

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


• prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• to prepare the chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. they will puff up in the skillet, so only add a few at a time. as they begin to puff up, remove and drain them on paper towels. be sure to cook long enough as the under cooked noodles will be like eating needles. once cooked, add them to the salad mixture.
• in a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. let chill about 10 minutes, and just before serving add the cooked rice noodles. serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. you can also pour the dressing over the top of the salad, toss, and serve immediately.

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.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

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 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.

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.

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.