Serves 6-8
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil
Green onions, for garnish
In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired
2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional
In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken, and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).
Nutritional Facts
1 each: 324 calories, 16g fat (7g saturated fat), 87mg cholesterol, 609mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 31g protein.
Ingredients:
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
For the lemon thyme dressing:
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
Directions:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Directions:
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
Ingredients:
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips
Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Ingredients:
4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
Ground black pepper to taste
Directions:
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
In small bowl combine the mayonnaise, sour cream, horseradish, mustard and
3 tablespoons dill weed.
Add to peas and toss to coat.
Sprinkle remaining dill over top.
Cover and chill for at least 2 hours before serving
Ingredients:
8 ounces bowtie pasta
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or pine nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
Dressing
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, olive oil)
Directions:
Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Ingredients:
¼ pound prosciutto, cut into thin strips
1 tbsp chopped fresh basil
3 tbsp white balsamic vinegar
1/8 tsp paprika
1/3 cup olive oil
3 cups seeded and cubed watermelon
16 oz Arugula
½ tsp freshly ground pepper
Directions:
Brown prosciutto in a small nonstick skillet over medium heat 5 minutes.
Set aside.
Whisk together basil, vinegar and paprika; gradually whisk in oil until blended.
Arrange watermelon cubes over Arugula.
Sprinkle with prosciutto and pepper, drizzle with vinaigrette.
Serve immediately.
Ingredients:
1 pound cooked ground beef , drained and rinsed and seasoned with1 pkg taco seasoning
1 large bag Taco flavored Doritos, slightly crushed
Catalina style French dressing, one large bottle
1 head Iceberg lettuce, shredded
4 cups shredded cheddar cheese
1 small red onion, diced
2 large tomato, diced
2 (15 oz) cans light red kidney beans, drained and rinsed
Directions:
Allow meat to cool.
Toss all ingredients together.
Do not add French dressing more than an hour before serving.
This makes enough for about 15, 3 oz servings.
Ingredients:
1 pound bow tie (farfalle) pasta
1 Tbsp olive oil
¾ cup sour cream
¾ cup mayonnaise
¼ cup lemon juice
1 Tbsp lemon zest
1 Tbsp dill weed
1 pinch cayenne pepper
Salt and pepper to taste
½ cup diced red onion
8 oz frozen peas, thawed
8 oz fully cooked ham, diced
8 oz sharp cheddar cheese, cubed
2 sprigs of fresh dill for garnish
Directions:
Cook pasta according to package directions.
Drain and rinse well with cold water. Toss with olive oil and set aside.
Stir the sour cream, mayonnaise, lemon juice, lemon zest, dill, cayenne, and salt and pepper until smooth. Fold in the onion, peas, ham and cheese.
Add past and toss.
Garnish with fresh dill if desired.
Serve chilled
