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.
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.
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.
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.
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.
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.
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.
