4 c. fresh or frozen corn, defrosted
1 c. cherry tomatoes, halved
1/3 c. crumbled feta
1/4 red onion, finely chopped
1/4 c. basil, thinly sliced
3 tbsp. extra-virgin olive oil
Juice of 1 lime
Freshly ground black pepper
Toss all ingredients together in a large bowl, then season with salt and pepper.
1 (18.25 ounce) package lemon cake mix
⅓ cup vegetable oil
1 teaspoon lemon extract
⅓ cup confectioners’ sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
2 lbs frozen peas, thawed
½ c red onion, diced
1 ½ c cubed mild cheddar cheese
8 slices bacon, cooked, cooled and crumbled
½ c sour cream
3 T mayonnaise
1 T apple cider vinegar
1 T sugar
Salt and pepper
In a large bowl combine peas, onion, bacon, cheese and salt and pepper.
In a small bowl combine sour cream, mayo, vinegar and sugar.
Add the dressing to the pea mixture and toss to combine.
Refrigerate 30 minutes. Serve cold.
2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.
Yield 2 servings
½ oz green onion, sliced thin
Lemon, one quartered
Zucchini, cut into ½ in pieces
Mushrooms, sliced thin
Grape tomatoes, halved
Penne Pasta, cook according to package, reserve 1 cup pasta water
Parmesan Cheese, ¼ c
Chicken or vegetable stock, ½ c
Crème Fraiche or Sour Cream, ¼ c
Heat a drizzle of olive oil in a large saute pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and soft, 4-6 minutes. Transfer to a medium bowl. Add another drizzle of olive oil and add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Turn off heat; season with salt and pepper, then transfer to the bowl with the zucchini. Wipe out pan.
Heat 1 tbsp butter and a drizzle olive oil into the saute pan over medium heat. Add tomatoes and season with salt and pepper, and Italian seasoning. Cook and stir until tomatoes are softened, 2-4 minutes. Stir in half the green onion and juice from half the lemon. Reduce heat to low, stir in stock and ¼ c reserved pasta water. Whisk in cream, season with salt and pepper.
Add zucchini, mushrooms and drained pasta to pan with sauce. Stir in 1 Tbsp butter until melted. If necessary add more preserved pasta water a splash at a time until pasta is coated win a creamy sauce.
Divide among plates and sprinkle with parmesan cheese and remaining green onion. Garnish with the remaining lemon wedges.
1 lb. medium shrimp, peeled and deveined
2 tsp. ground cumin
1 tsp. chili powder
Juice of 1 lime
2 tbsp. freshly chopped cilantro, plus more for garnish
2 cloves garlic, minced
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
Romaine lettuce, for serving
1 avocado, thinly sliced
1/4 c. Sour cream, for serving
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.
6 – 8 servings
12 oz. salmon fillets, skin removed
1 tsp. coriander
Kosher salt and freshly ground black pepper
1 lb. cavatappi or other short pasta
8 oz. fresh or frozen peas
4 tbsp. unsalted butter, cut into pieces
1/2 yellow onion, chopped
1/2 c. dry white cooking wine
3 tbsp. fresh dill, torn
Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.
2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup mayonnaise
1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted
Preheat oven to 350°. Cook macaroni according to package directions.
Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, until bubbly, 40-45 minutes.
2 cups cubed fully cooked ham
4 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups whole milk
1-1/2 cups soft bread crumbs
1/2 cup shredded Swiss cheese
1/4 cup butter, melted
1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
1 can cream of mushroom soup (10 3/4 ounce)
1 can cream of chicken soup (10 3/4 ounce)
10 ounce can Rotel (drain excess liquid)
1/2 cup sour cream
1/4 cup milk
1 teaspoon garlic powder
1 1/2 cup shredded Mexican blend cheese (divided in half)
12 flour tortillas
fresh lime (optional) cut into wedges
fresh cilantro (optional)
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
In a large bowl mix the soups, rotel, sour cream, garlic powder and milk.
Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese.
Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly.
Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side.
Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese.
Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles.
Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!