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.