Snacks and Apps

Breakfast

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Meatless

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Desserts

(No) Oatmeal Berry Crunch lngredients

Directions

1/4 cup walnuts 1/4 cup pecans 2 tablespoons ground flax seed 1 teaspoon ground cinnamon dash ground nutmeg 1/4 teaspoon ground ginger 1 tablespoon almond butter 1 banana mashed 3 eggs 1/4 cup unsweetened almond milk 2 teaspoons pumpkins seeds 1 handful fresh berries

Add nuts, flax seeds and spices to blender and pulse mixture to a course grain. Make sure to stop it until it turns to a powder. Wisk together eggs and almond milk until it thickens. Mash bananas and almond butter together and add it to egg mixture mixing well. Stir in course nut mixture. In medium saucepan warm the mixture on the stove until mixture reaches desired consistency and eggs look firm as thought cooked. About 5 minutes. Stir frequently. Sprinkle pumpkin seeds and berries on top. Add more almond as desired.

Caprese Appetizer lngredients 20 grape tomatoes 10 ounces mozzarella cheese, cubed 2 tablespoons extra virgin olive oil 2 tablespoons fresh basil leaves, chopped 1 pinch salt 1 pinch ground black pepper 20 toothpicks

Directions: Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

Cherry Tomatoes and Olives lngredients 1tablespoon olive oil 1 clove garlic, minced 2 cups cherry tomatoes 2 teaspoons balsamic vinegar 1/4 cup pitted kalamata olives 1 tablespoon pine nuts (optional) ground black pepper to taste

Directions: Heat olive oil in a large skillet over medium-high heat. Stir in the garlic, tomatoes, and balsamic vinegar. Cook, stirring, until the tomatoes are hot and wrinkled, about 7 minutes. Mix in the olives and pine nuts, and season with pepper. Continue to cook and stir until heated through, about 3 additional minutes.

Cherry Tomatoes Filled with Goat Cheese lngredients 1I4 pound goat cheese 1I4 cup minced fresh basil 1I2 teaspoon salt 1I2 teaspoon freshly ground black pepper 24 cherry tomatoes

Directions In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

Holly's Hummus lngredients 1 (15.5 ounce) can garbanzo beans (chickpeas), drained 1/3 cup pitted Spanish Manzanilla olives 1teaspoon minced garlic 3 tablespoons olive oil 2 tablespoons lemon juice 1 1/2 teaspoons chopped fresh basil 1 teaspoon cilantro leaves salt and pepper to taste

Directions: Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.

Spiced Sweet Roasted Red Pepper Hummus lngredients 1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley

Directions In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

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The Devil's Own Deviled Eggs

12 eggs 1 jalapeno pepper, minced 1 habanero peppers, seeded and minced 1I4 cup mayonnaise 1 teaspoon yellow mustard 1I8 teaspoon paprika

Directions Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel. Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

Avocado Scrambled Eggs lngredients

Directions

8 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1medium ripe avocado, peeled and cubed 2tablespoons butter or margarine 6 bacon strips, cooked and crumbled

In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

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Banana Berry Smoothie II

1 cup milk 1 banana 3 large strawberries 1 tablespoon vanilla yogurt 1 teaspoon honey

Directions In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve.

Cheeseburger-Topped Scrambled Eggs lngredients

Directions

4 fully-cooked turkey breakfast sausage patties 4 eggs 4 tablespoons milk Salt and pepper 2 teaspoons butter 2 slices American cheese, halved Ketchup Pickles

Heat sausage according to package directions; keep warm. Beat eggs, milk, salt and pepper in bowl until blended. Heat butter in nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking--pulling, lifting and folding eggs--until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Place sausage patties on microwave-safe plate. Top evenly with eggs, then with cheese. Microwave on High a few seconds, just to melt cheese. Top with ketchup and pickles. Serve immediately.

Cherry Almond Smoothie lngredients 1 (8 ounce) container cherry yogurt 1 (11 ounce) can mandarin oranges, drained 1/2 banana, peeled and sliced 1/4 cup half-and-half cream 1 teaspoon almond extract

Directions In a blender, mix yogurt, oranges, banana, half-and-half and almond extract. Blend until smooth.

Festive Scrambled Eggs

lngredients

Directions

12 eggs 11/2 cups milk, divided 1/2 teaspoon salt 1/4 teaspoon pepper 2tablespoons diced pimientos 2 tablespoons minced fresh parsley or chives 2 tablespoons all-purpose flour 1/4 cup butter or margarine

In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.

Fluffy Scrambled Eggs lngredients 8 eggs 1(5 ounce) can evaporated milk 2tablespoons butter salt and pepper to taste

Directions In a bowl, whisk the eggs and milk until combined. In a skillet, heat butter until hot. Add egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper.

Fresh Grapefruit Juice Smoothie lngredients

Directions

1 1/3 cups fresh red grapefruit juice 8 large strawberries 2 medium bananas, sliced 1(8 ounce) container strawberrybanana yogurt 2tablespoons honey 1 cup crushed ice

Place the grapefruit juice, strawberries, bananas, yogurt, honey, and ice into a blender. Cover, and blend until smooth.

Hailey's Smoothie lngredients

Directions

3 kiwis, peeled and chopped 2 frozen bananas, peeled and chopped 1 cup blueberries 1 cup plain yogurt 1 1/2 cups crushed ice 3 tablespoons honey 1/4 teaspoon almond extract

In a blender, combine the kiwis, frozen bananas, blueberries, yogurt, crushed ice, honey and almond extract. Blend until smooth.

Poached Eggs in Stewed Tomatoes lngredients 1 large sweet onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1/2 cup chopped green pepper 1 garlic clove, minced 2 tablespoons olive oil 2 (14.5 ounce) cans diced tomatoes, undrained 2 tablespoons honey 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 8 eggs 1/2 cup shredded Cheddar cheese

Directions In a large skillet, saute the onion, carrot, celery, green pepper and garlic in oil until tender. Stir in the tomatoes, honey, chili powder, salt, pepper and bay leaf. Simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. With a spoon, make eight indentations in the tomato mixture. Break eggs into indentations. Cover and cook over low heat for 10 minutes or until whites are completely set and yolks begin to thicken. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute.

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Quick and Easy Eggs Benedict lngredients 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 whole wheat English muffins, split and toasted

Directions In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Stir Fry Tomato and Eggs lngredients 2 tablespoons vegetable oil 6 eggs, beaten 1green onion, chopped 2large tomatoes, cut into thin wedges salt to taste

Directions Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

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Turkey Sausage Breakfast

1 pound ground turkey sausage 4 eggs, lightly beaten 4 green onions, finely chopped 1 (16 ounce) package frozen hash brown potatoes 1/2 cup milk 1 1/2 cups shredded Cheddar cheese

Directions Place turkey sausage in a large, deep skillet. Cook over medium- high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan. Bake in preheated oven for 60 minutes.

Zucchini and Eggs lngredients 4 eggs, lightly beaten 2 tablespoons grated Parmesan cheese 2 tablespoons olive oil 1 zucchini, sliced 1/8- to 1/4-inch thick garlic powder, or to taste salt and ground black pepper to taste

Directions Stir the eggs and Parmesan cheese together in a bowl; set aside. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Awesome Summer Watermelon Salad lngredients 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil 3 cups 2-inch cubes watermelon 1 cup crumbled feta cheese 1/2 red onion, sliced very thin coarsely ground black pepper to taste

Directions Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.

Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

Basic Chicken Salad lngredients 1/2 cup mayonnaise 1tablespoon lemon juice 1/4 teaspoon ground black pepper 2cups chopped, cooked chicken meat 1/2 cup blanched slivered almonds 1 stalk celery, chopped

Directions Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Broccoli Salad II lngredients

Directions

1/2 pound turkey bacon 2 heads fresh broccoli, chopped 1 bunch green onions, chopped 1/2 cup shredded carrots salt and pepper to taste 1 cup mayonnaise 1/2 cup distilled white vinegar 1/2 cup raisins (optional)

Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper. In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.

Cashew Avocado Chicken Salad lngredients

Directions

4 cooked, boneless chicken breast halves, shredded 1/3 cup prepared Ranch salad dressing 1 1/2 tablespoons chopped fresh dill 1 cup cashews 1 avocado - peeled, pitted and diced salt and pepper to taste 12 slices turkey bacon 6 slices Swiss cheese 12 slices whole wheat bread, toasted

In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes. Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices of turkey bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

Cauliflower Cashew Salad lngredients

Directions

1 medium head cauliflower, broken into florets 4 medium carrots, halved and thinly sliced 1 cup frozen peas, thawed 1 (8 ounce) bottle Ranch salad dressing 1/2 cup cashews

In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.

Cherry Chicken Salad lngredients

Directions

3 cooked, boneless chicken breast halves, diced 1/3 cup dried cherries 1/3 cup diced celery 1/3 cup toasted, chopped pecans 1/3 cup low-fat mayonnaise 1 tablespoon buttermilk 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup cubed apples (optional)

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Cherry Tomato Corn Salad lngredients

Directions

1I4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1I2 teaspoon salt 1I4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Cherry Tomato Salad lngredients

Directions

40 cherry tomatoes, halved 1 cup pitted and sliced green olives 1(6 ounce) can black olives, drained and sliced 2green onions, minced 3 ounces pine nuts 1/2 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon white sugar 1 teaspoon dried oregano salt and pepper to taste

In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Cucumber Fennel Salad lngredients

Directions

3 large cucumbers, sliced 1 medium Sweet Onion, thinly sliced 1 small fennel bulb, thinly sliced 3 tablespoons lemon juice 3 tablespoons olive or canola oil 3/4 teaspoon dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon grated lemon peel

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Detox Salad lngredients

Directions

1 tablespoon cottage cheese 1 clove garlic, minced 1 teaspoon cider vinegar 1 tablespoon walnut oil salt and pepper to taste

Mash the cottage cheese and garlic with a fork in a small mixing bowl until smooth. Add the cider vinegar, walnut oil, and salt and pepper; mix to blend, then set aside.

2 Belgian endives, trimmed and leaves separated 1 apple, thinly sliced 1/2 cup stemmed watercress leaves 1/2 cup chopped walnuts 1/4 cup crumbled blue cheese

Arrange the Belgian endive leaves onto two plates in a circle with the tips pointing out. Place the apple into the center of the plates, then sprinkle with watercress, walnuts, and blue cheese. Top with the cottage cheese dressing to serve.

Favorite Broccoli Salad lngredients

Directions

1 bunch broccoli, separated into florets 1 head cauliflower, separated into florets 8 turkey bacon strips, cooked and crumbled 1/3 cup chopped onion 1 cup chopped seeded tomatoes 2 hard-cooked eggs, sliced 1cup mayonnaise or salad dressing 1/3 cup honey 2 tablespoons vinegar

In a large salad bowl, combine broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss.

Filipino Chicken Salad lngredients

Directions

1 skinless, boneless chicken breast 2/3 cup elbow macaroni 1 (20 ounce) can pineapple chunks, drained 1 apple, cored and diced 2 stalks celery, sliced 1 carrot, diced 2 (1.5 ounce) boxes raisins 1 cup mayonnaise 1 teaspoon white sugar 1 teaspoon seasoned salt

Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl. While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken. Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

Fresh Broccoli Salad lngredients

Directions

2/3 cup Marzetti® Roasted Garlic Italian Vinaigrette Dressing 4 cups broccoli flowerets 1 (6 ounce) package sliced button mushrooms 1/4 cup chopped fresh parsley 3 scallions, 4-inch green and white parts, cut into 1/4-inch pieces 1/2 red pepper, cut into 1/4-inch pieces 1/2 yellow pepper, cut into 1/4inch pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold water. Combine the mushrooms, parsley and scallions in a bowl. In another bowl, combine the broccoli, mushroom mixture and peppers and toss with 2/3 cup Marzetti Roasted Garlic Italian Dressing. Serve.

Grape-Walnut Salad lngredients

Directions

1 pound seedless green grapes, rinsed and patted dry 6 ounces roughly chopped walnuts 1/2 cup blue cheese dressing

Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

Greens and Sprouts Salad lngredients

Directions

1 (10 ounce) package fresh baby spinach 3 cups torn leaf lettuce 2 hard cooked eggs, chopped 5 turkey bacon strips, cooked and crumbled 2 (14.5 ounce) cans bean sprouts, drained 1(8 ounce) can sliced water chestnuts, drained 1/2 cup chow mein noodles FRENCH DRESSING: 1/2 cup vegetable oil 1/2 cup sugar 1/3 cup ketchup 2 tablespoons cider vinegar 1 1/2 teaspoons Worcestershire sauce 1/8 teaspoon salt 1 small onion, cut into wedges

In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad.

Grilled Vegetable Salad with Mustard Herb lngredients

Directions

1tablespoon red wine vinegar 2teaspoons Dijon-style mustard 1 large clove garlic, minced 3tablespoons extra-virgin olive oil 1 tablespoon water 1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish Salt and freshly ground black pepper 1 (12 ounce) package DOLE® Vegetable Medley, blanched for 1 minute 1 cup DOLE® Snap Peas 1 red bell pepper, cut into 1/2inch wide strips 1 small red onion, quartered lengthwise 1 1/2 tablespoons olive oil 1 (8 ounce) package DOLE® Field Greens or Mediterranean Salad Blend 1/2 cup crumbled goat cheese (optional)

Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper. Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes. Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Mozzarella Veggie Salad lngredients

Directions

1 pint grape or cherry tomatoes 2 cups fresh broccoli florets 1 cup fresh cauliflowerets 1 cup cubed mozzarella cheese 3/4 cup balsamic vinaigrette

In a large serving bowl, combine all ingredients.

Olive Lover's Salad lngredients

Directions

1 (6 ounce) can pitted ripe olives, drained and chopped 1(5 ounce) jar stuffed olives, drained and chopped 2celery ribs, chopped 2 garlic cloves, minced 2 tablespoons olive or vegetable oil

In a bowl, combine olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.

Radish Salad With Parsley & Chopped Eggs lngredients

Directions

2medium shallots, minced 2 teaspoons Dijon mustard 3tablespoons rice wine vinegar Salt and pepper, to taste 1/2 cup extra-virgin olive oil 4 cups thinly sliced radishes 1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed 4large hard-cooked eggs, in small dice

Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)

Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.) When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Show-Off Salad lngredients

Directions

2cups uncooked whole wheat elbow macaroni 1 tablespoon olive oil 3 cups shredded lettuce 1 medium green pepper, chopped 1 medium cucumber, peeled, seeded, and diced 3 hard-cooked eggs, sliced 1 cup shredded red cabbage 1 small red onion, chopped 2 medium carrots, shredded 1 cup diced fully cooked ham 1 (10 ounce) package frozen peas, thawed 1 cup shredded ColbyMonterey Jack or Monterey Jack cheese 1 cup light mayonnaise or salad dressing 1/2 cup Greek yogurt 1/2 cup chopped green onions, divided 1 tablespoon spicy brown mustard or horseradish mustard 1 teaspoon sugar salt and pepper to taste

Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat. Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese. In a small bowl, combine the mayonnaise, yogurt, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight. Just before serving, sprinkle with remaining green onions.

Sweet Potato Potato Salad lngredients

Directions

2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Wild Rice Salad lngredients

Directions

1cup uncooked wild rice seasoned salt 2 cups diced cooked chicken 1 1/2 cups halved green grapes 1 cup sliced water chestnuts, drained 3/4 cup light mayonnaise 1 cup cashews Lettuce Leaves

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

Zesty Garden Salad lngredients

Directions

1 teaspoon Dijon mustard 1 sprig fresh dill, chopped (optional) 1tablespoon chopped green onion 2tablespoons shredded Cheddar cheese 1/2 cup sweet corn kernels 1/2 cup sugar snap peas 1/3 cup frozen shelled edamame (green soybeans) 2 cups iceberg lettuce 1 pinch salt and pepper to taste

Stir the Dijon mustard, dill, green onion, Cheddar cheese, corn, peas, and edamame in a bowl until evenly combined. Stir in the iceberg lettuce, season to taste with salt and pepper, and toss to mix.

Lucie's Vegetarian Chili lngredients

Directions

1/3 cup olive oil 2 cups chopped onion 3/4 cup chopped celery 1 cup chopped green bell pepper 1 cup chopped carrots 1 tablespoon minced garlic 2 cups chopped mushrooms 1/4 teaspoon crushed red pepper flakes 1tablespoon ground cumin 2 tablespoons chili powder 3/4 teaspoon dried basil 2 teaspoons salt 1/2 teaspoon ground black pepper

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

2 cups tomato juice 3/4 cup bulgur wheat 2 cups chopped tomatoes 1(20 ounce) can kidney beans, undrained 1/2 teaspoon hot pepper sauce (such as Tabasco®) 2 tablespoons lemon juice 3tablespoons tomato paste 1 tablespoon Worcestershire sauce 1/4 cup dry red wine 2 tablespoons canned chopped green chile peppers, or to taste

Vegetarian Meatloaf lngredients

Directions

1 (12 ounce) bottle barbeque sauce 1 (12 ounce) package vegetarian burger crumbles 1 green bell pepper, chopped 1/3 cup minced onion 1 clove garlic, minced 1/2 cup soft Whole Wheat bread crumbs 3 tablespoons Parmesan cheese 1 egg, beaten 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon parsley flakes salt and pepper to taste

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Vegetarian Sloppy Joe's lngredients

Directions

1I4 cup olive oil

Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes. Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto whole-wheat hamburger buns to serve.

1I2 cup minced onion 2 (8 ounce) packages tempeh 1I2 cup minced green bell pepper 2 cloves garlic, minced 1I4 cup tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 tablespoon blackstrap molasses 1I4 teaspoon cayenne pepper 1I4 teaspoon celery seed 1I4 teaspoon ground cumin 1I4 teaspoon salt 1I2 teaspoon ground coriander 1I2 teaspoon dried thyme 1I2 teaspoon oregano 1I2 teaspoon paprika 1 pinch ground black pepper whole Wheat hamburger buns

Anaheim Fish Tacos lngredients

Directions

1 teaspoon olive oil 1Anaheim chile pepper, chopped 1 leek, chopped 2 cloves garlic, crushed salt and pepper to taste 1 cup chicken broth 2 large tomatoes, diced 1/2 teaspoon ground cumin 1 1/2 pounds halibut fillets 1 lime 12 corn tortillas

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Fiery Fish Tacos with Crunchy Corn Salsa lngredients 1 cup corn 1/2 cup diced red onion 1 cup peeled, chopped jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, finely chopped 1 lime, zested and juiced 2 tablespoons sour cream 2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed

Directions

Preheat grill for high heat.

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Fish in Foil lngredients

Directions

2 rainbow trout fillets 1 tablespoon olive oil 2 teaspoons garlic salt 1 teaspoon ground black pepper 1 fresh jalapeno pepper, sliced 1 lemon, sliced

Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Grilled Fish Steaks lngredients 8 (3 ounce) fillets fresh tuna steaks, 1 inch thick 1/2 cup soy sauce 1/3 cup sherry 1/4 cup Olive oil 1 tablespoon fresh lime juice 1 clove garlic, minced

Directions

Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, olive oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.

Preheat grill for high heat.

Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

Italian Fish Fillets lngredients

Directions

1 medium green or yellow bell pepper, julienned 1 small onion, julienned 1/2 cup fat free Italian salad dressing 1/2 teaspoon Italian seasoning 2 (14.5 ounce) cans diced tomatoes 1 1/2 pounds fresh or frozen cod fillets, thawed

In a large nonstick skillet, cook green pepper, onion, salad dressing and Italian seasoning for 5 minutes or until vegetables are tender. Stir in the tomatoes; add fillets. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Serve with a slotted spoon.

Lemony Steamed Fish lngredients

Directions

6 (6 ounce) fillets halibut 3 teaspoons dried dill weed 3 teaspoons onion powder 1I4 teaspoon paprika seasoning salt to taste 1pinch lemon pepper 2teaspoons dried parsley 1 pinch garlic powder 2 tablespoons lemon juice

Preheat oven to 375 degrees F (190 degrees C). Cut 6 foil squares, large enough for the size of each fillet. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake in the preheat oven for 30 minutes.

Mainely Fish lngredients

Directions

6 (3 ounce) fillets haddock salt and pepper to taste 4 roma (plum) tomatoes, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 small onion, thinly sliced 5 tablespoons capers 8 tablespoons chopped fresh parsley 6 tablespoons fresh lemon juice 6 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F (200 degrees C). Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the filets. Sprinkle evenly with the capers and parsley. Then Drizzle each filet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation. Bake in a preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person.

Asparagus Chicken Divan lngredients

Directions

1pound skinless, boneless chicken breast halves 2pounds fresh asparagus, trimmed 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 teaspoon Worcestershire sauce 1/4 teaspoon ground nutmeg 1 cup grated Parmesan cheese, divided 1/2 cup whipping cream, whipped 3/4 cup mayonnaise*

Broil chicken 6 in. from the heat until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisptender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices. In a bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.

Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.

Apple Chicken Stew lngredients

Directions

4 medium potatoes, cubed 4 medium carrots, cut into 1I4inch slices 1 medium red onion, halved and sliced 1celery rib, thinly sliced 1 1I2 teaspoons salt 3I4 teaspoon dried thyme 1I2 teaspoon pepper 1I4 teaspoon caraway seeds 2 pounds boneless, skinless chicken breasts, cubed 2tablespoons olive or vegetable oil 1 large tart apple, peeled and cubed 1 1I4 cups apple cider or apple juice 1 tablespoon cider vinegar 1 bay leaf Minced fresh parsley

In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Avocado Chicken Stir-Fry lngredients

Directions

1/2 cup chicken broth 1/4 cup soy sauce 1 tablespoon cornstarch 1 clove garlic, minced

In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.

1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves, cut into bite size pieces 2 cups snow peas 2 cups cremini mushrooms, stems discarded, caps thinly sliced 4 bunches green onions, cut into 1-inch pieces 2 large ripe but firm avocados peeled, pitted, and cut into large chunks

Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any. Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

Balsamic Chicken Breasts lngredients

Directions

2 sweet potatoes, peeled and cut into 2-inch pieces 1tablespoon olive oil salt and pepper to taste 2skinless, boneless chicken breast halves 1/2 cup balsamic vinegar salt and ground black pepper to taste 1/2 cup balsamic vinegar

Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper. Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil. Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes. Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

Cajun Chicken lngredients

Directions

1 (6.8 ounce) package Spanish rice mix 1 tablespoon all-purpose flour 1 teaspoon poultry seasoning 3/4 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons margarine 3 skinless, boneless chicken breast halves, cut into bite size pieces 1 cup mixed nuts

Prepare Spanish rice mix according to package directions. Keep warm. Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat. Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice.

Caribbean-Spiced Roast Chicken lngredients

Directions

1 1/2 tablespoons fresh lime juice 2 fluid ounces rum 1 tablespoon brown sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon ground clove 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1 (3 pound) whole chicken 1 tablespoon vegetable oil

Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Garlic-Lime Chicken lngredients

Directions

1/3 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 2 garlic cloves, minced 6 boneless, skinless chicken breast halves 1/2 teaspoon pepper

Combine first five ingredients. Place chicken in a large resealable plastic bag or glass bowl; pour sauce over chicken. Cover or close bag ad refrigerate for at lest 30 minutes. Drain, discarding marinade. Place chicken on grill and sprinkle with pepper. Grill, uncovered, over medium-low coals, turning several times, for 12-15 minutes or until juices run clear.

Cherry Chicken Lettuce Wraps lngredients

Directions

2 tablespoons canola oil 1 tablespoon minced fresh ginger root 11/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces 2 tablespoons rice vinegar 2 tablespoons teriyaki sauce 1 tablespoon honey 1 pound dark sweet cherries, pitted and halved 1 1/2 cups shredded carrots 1/2 cup chopped green onion 1/3 cup toasted and sliced almonds 12 leaves of lettuce

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.

Chicken and Herbs lngredients

Directions

4 bone-in chicken breast halves (8 ounces each) 2 tablespoons olive oil 1 tablespoon grated onion 2 garlic cloves, minced 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon coarsely ground pepper 1/4 teaspoon rubbed sage 1/8 teaspoon dried marjoram 1/8 teaspoon hot pepper sauce 4 1/2 teaspoons minced fresh parsley

Arrange chicken in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken.

Bake, uncovered, at 425 degrees F for 30-40 minutes or until juices run clear and a meat thermometer reads 170 degrees F, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

Chicken Berry Salad lngredients

Directions

1(.75 ounce) packet honey mustard salad dressing mix 1/4 cup cider vinegar 1/2 cup vegetable oil 2tablespoons 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

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.

Chicken in a Pot lngredients

Directions

3/4 cup chicken broth 1 1/2 tablespoons tomato paste 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/8 teaspoon salt 1 clove garlic, minced 4 boneless, skinless chicken breast halves 3 tablespoons dry bread crumbs 2 teaspoons olive oil 2 cups fresh sliced mushrooms

In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Chicken with Cranberry Compote lngredients 4 boneless, skinless chicken breast halves 2 tablespoons fresh lemon juice 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup dried cranberries 1 cup boiling water 4 tablespoons butter or margarine, divided 1/2 cup chopped celery 1/4 cup diced red onion 1/2 cup chopped, peeled tart apple 1/4 cup cranberry juice 3 tablespoons apple juice 1 tablespoon red wine vinegar 1/4 teaspoon ground coriander 1/8 teaspoon ground allspice

Directions Place chicken in a large shallow bowl. Combine lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. In a 2-qt. saucepan, melt 2 tablespoons butter over medium-high heat. Add celery and onion; saute until onion is tender. Reduce heat to medium. Drain cranberries; add to celery mixture with apple. Stir in cranberry juice, apple juice and vinegar. Cook, stirring constantly, for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. Drain chicken, discarding marinade. In a large skillet, melt remaining butter over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn; cover and reduce heat to low. Cook 10 minutes longer or until juices run clear. Place chicken on a serving platter on top with cranberry compote.

Chicken with Veggies lngredients

Directions

2 tablespoons all-purpose flour 2 teaspoons garlic powder, divided 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 pound skinless, boneless chicken breast halves - cubed 2 tablespoons olive or vegetable oil 1/4 cup white wine or chicken broth 1/4 cup prepared Italian salad dressing 1 large green pepper, julienned 2 large carrots, thinly sliced 1 cup sliced fresh mushrooms 1 small onion, chopped 1 tablespoon butter or margarine Hot cooked rice

In a large resealable plastic bag, combine the flour, 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and shake to coat. In a skillet, saute chicken in oil until browned. Add the wine or broth, salad dressing, green pepper, carrots, mushrooms, onion, butter and remaining garlic powder, salt and pepper. Cover and cook until vegetables are tender. Serve over rice.

Citrusy Chicken and Broccoli lngredients 1/3 cup guava nectar 1/3 cup rice wine vinegar 1/4 cup white sugar 2 teaspoons oyster sauce 1 teaspoon soy sauce 1/2 teaspoon salt 2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces 1/3 cup cornstarch 1/4 cup vegetable oil 1/2 head broccoli, cut into florets 1 orange, zested and sliced 2 cloves garlic, minced

Directions In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator. Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat. Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices. Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.

In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

Dilly Chicken Breasts

lngredients

Directions

1/2 cup fresh lemon juice 1/4 cup butter or margarine, melted 1 teaspoon salt 1 teaspoon dill weed 1 teaspoon dried minced onion 1/4 teaspoon pepper 4 boneless, skinless chicken breast halves

In a small bowl, combine all ingredients except chicken. Reserve 1/4 cup for basting; cover. Place chicken in a shallow glass baking dish. Pour remaining sauce over chicken. Marinate for 15 minutes. Drain, discarding marinade. Grill chicken, covered, over mediumlow coals, turning and basting with reserved marinade, for 10-15 minutes or until juices run clear.

Ginger-Lime Chicken with Coconut Rice lngredients

Directions

11/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes 2 limes, zested and juiced 2 tablespoons grated fresh ginger root 1 3/4 cups coconut milk 1/2 teaspoon white sugar 1 cup jasmine rice 1 tablespoon sesame oil 1 tablespoon honey 1/4 cup sweetened flaked coconut

In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut. Serve hot with the coconut rice on the side.

Green Chile Chicken Stew lngredients

Directions

1 (4 pound) whole chicken 1 teaspoon ground cumin 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon dried basil 1 (4 ounce) can canned green chile peppers, chopped 4 habanero peppers, seeded and minced 1onion, chopped 2cloves garlic, minced 5 carrots, chopped 5 stalks celery, chopped 1 (14.5 ounce) can stewed tomatoes (optional) 3 potatoes, peeled and cubed 3 tablespoons all-purpose flour salt and pepper to taste

Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces. Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Grilled Chicken Citrus Salad lngredients 1/2 cup orange juice 1/4 cup lime juice 2 shallots, minced 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon white sugar 4 (4 ounce) skinless, boneless chicken breast halves 8 cups torn romaine lettuce 2 oranges - peeled, segmented, and chopped 2 stalks celery, sliced 4 green onions, chopped

Directions In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing. Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside. Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.

Toss salad with reserved dressing, and top with sliced chicken.

Grilled Italian Chicken lngredients

Directions

1 (8 ounce) bottle Italian salad dressing 3 tablespoons teriyaki sauce 8 skinless, boneless chicken breast halves

In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

Drain and discard marinade. grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear.

Marinated Rosemary Chicken lngredients

Directions

2 (2 to 3 pound) whole chicken 2 bunches fresh parsley, chopped 1 bunch fresh thyme 6 tablespoons dried rosemary 3 tablespoons grated lemon zest 12 cloves crushed garlic 3 tablespoons ground black pepper 1 cup olive oil 1 cup white wine

To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.

Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Mexican Chicken I lngredients

Directions

6 skinless, boneless chicken breast halves 1 (20 ounce) jar salsa 1large red bell pepper, chopped 2 tablespoons ground cumin 2tablespoons lemon juice 2 tablespoons chili powder 3 cloves crushed garlic 2 (15 ounce) cans black beans, rinsed and drained

Preheat oven to 400 degrees F (205 degrees C). Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Moroccan Chicken lngredients

Directions

1 pound skinless, boneless chicken breast meat - cubed 2 teaspoons salt 1onion, chopped 2cloves garlic, chopped 2 carrots, sliced 2 stalks celery, sliced 1 tablespoon minced fresh ginger root 1/2 teaspoon paprika 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground turmeric 1 1/2 cups chicken broth 1 cup crushed tomatoes 1 cup canned chickpeas, drained 1 zucchini, sliced 1 tablespoon lemon juice

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Orange Walnut Chicken lngredients

Directions

1/3 cup orange juice concentrate 5 tablespoons vegetable oil, divided 2 tablespoons soy sauce 2 garlic cloves, minced 4 boneless, skinless chicken breast halves 1/2 cup coarsely chopped walnuts 1 tablespoon butter 4 green onions, thinly sliced 1/2 cup orange marmalade 1/2 cup orange juice 1/4 cup lemon juice 2 tablespoons honey 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 1/2 teaspoon salt 1/8 teaspoon pepper Hot cooked rice

In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon peel, salt, pepper and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.

Orange-Glazed Chicken with Rice lngredients

Directions

1/2 cup currant jelly 1/2 cup cold water, divided 1/4 cup orange juice concentrate 2 tablespoons cornstarch 1 teaspoon dry mustard 1 dash hot pepper sauce 1/2 cup all-purpose flour 1/4 teaspoon salt 1(3 1/2) pound broiler-fryer chicken, cut up 2tablespoons vegetable oil RICE: 3cup diced celery 1/4 cup chopped onion 2tablespoons butter or margarine 1 1/3 cups water 1 1/3 cups uncooked instant rice 2 tablespoons orange juice concentrate 1/2 teaspoon salt

In a saucepan, combine jelly, 1/4 cup water and concentrate. Cook and stir on low until jelly is melted. Combine cornstarch and remaining water; gradually stir into jelly mixture along with mustard and hot pepper sauce. Bring to a boil, stirring constantly. Cook about 2 minutes more; remove from heat and set aside. Combine flour and salt; dredge chicken. In a skillet over medium heat, brown chicken in oil. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Pour sauce over chicken. Cover and bake at 350 degrees F for 20 minutes. Baste with sauce. Bake, uncovered, 45 minutes longer or until juices run clear. Meanwhile, in a saucepan, saute celery and onion in butter until crisp-tender. Add water; bring to a boil. Stir in rice, concentrate and salt. Cover and remove from the heat; let stand 5-7 minutes or until water is absorbed. Serve chicken over rice.

Simply Lemon Baked Chicken lngredients

Directions

1 (4 pound) whole chicken 2 tablespoons salt 1 lemon, halved 1 tablespoon paprika 1 cup water

Preheat oven to 300 degrees F (150 degrees C). Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

Slow Cooker Tomato Chicken lngredients 5 (6 ounce) skinless, boneless chicken breast halves 1(16 ounce) can diced tomatoes with basil 2tablespoons minced garlic 2 tablespoons soy sauce 1 tablespoon dry mustard 1/2 (10 ounce) package frozen peas

Directions Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts. Cook on Low 7 hours; stir in peas and cook 1 hour more.

Warm Chicken Spinach Salad lngredients

Directions

3 cups torn fresh spinach 1 (11 ounce) can mandarin oranges, drained 1/2 cup sliced fresh mushrooms 3 slices red onion, halved 1/2 pound skinless, boneless chicken breast halves - cut into strips 1/4 cup chopped walnuts 2 tablespoons olive or vegetable oil 2 teaspoons cornstarch 1/2 teaspoon ground ginger 1/4 cup orange juice 1/4 cup red wine vinegar or cider vinegar

On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serving immediately.

Apple Curry Turkey Pita lngredients

Directions

2 tablespoons olive oil 1 cup sliced onion 2 tablespoons lemon juice 1/2 pound cooked turkey, cut into chunks 1 tablespoon curry powder, or to taste 1 medium apple, cored and thinly sliced 3 pita bread rounds 1/2 cup plain yogurt

Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through. Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.

Best Yet Turkey Chili lngredients

Directions

1 1/2 pounds ground turkey 1 green bell pepper, chopped 1 (19 ounce) can black beans, with liquid 1 (28 ounce) can diced tomatoes, with liquid 1 (15.25 ounce) can whole kernel corn, with liquid 1 pinch ground cumin, or to taste 1 pinch chili powder, or to taste 1 pinch red pepper flakes, or to taste 1 pinch ground cinnamon, or to taste

Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.

Caprese Burger lngredients

Directions

1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil salt and pepper to taste 4 thick slices tomato B 1 1I3 pounds lean ground beef 1 tablespoon tomato paste 1I4 cup chopped fresh basil 1I4 cup grated Parmesan cheese 1 clove garlic, minced 1I4 teaspoon black pepper 4 ounces fresh mozzarella cheese, sliced 4 hamburger buns, split

Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1I4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

Apple Curry Turkey Pita lngredients

Directions

2 tablespoons olive oil 1 cup sliced onion 2 tablespoons lemon juice 1/2 pound cooked turkey, cut into chunks 1 tablespoon curry powder, or to taste 1 medium apple, cored and thinly sliced 3 pita bread rounds 1/2 cup plain yogurt

Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through. Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.

Goat Cheese and Spinach Turkey Burgers lngredients

Directions

1 1/2 pounds ground turkey breast 1cup frozen chopped spinach, thawed and drained 2tablespoons goat cheese, crumbled

Preheat the oven broiler. In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties. Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

Grilled Turkey Kabobs lngredients 1/3 cup chili sauce 2 tablespoons lemon juice 1 tablespoon sugar 2 bay leaves 1pound turkey breast tenderloins, cut into 1/2-inch cubes 2medium zucchini, cut into 1/2 inch slices 2 small green peppers, cut into 1 1/2 inch squares 2 small onions, quartered 8 medium fresh mushrooms 8 cherry tomatoes 1 tablespoon canola oil

Directions In a bowl, combine the chili sauce, lemon juice, sugar and bay leaves; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until juices run clear, basting frequently with reserved marinade and turning three times.

Grilled Turkey Tenderloins lngredients

Directions

1/4 cup reduced-sodium soy sauce 4 teaspoons canola oil 1 teaspoon sugar 1 garlic clove, minced 1/2 teaspoon ground ginger 1/2 teaspoon ground mustard 3/4 pound turkey breast tenderloins

In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from turkey. Grill turkey, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F, turning twice and basting occasionally with reserved marinade. Cut into slices.

Melissa's Turkey Meatloaf lngredients 11/2 pounds ground turkey 1 small onion, minced 2stalks celery, minced 3 cloves garlic, minced 2 teaspoons chopped fresh basil 1/4 cup Parmesan cheese 1/2 cup whole wheat bread crumbs 1 egg 1/4 cup milk 1 (10.75 ounce) can condensed tomato soup

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Mix the ground turkey, onion, celery, garlic, basil, Parmesan cheese, bread crumbs, egg, and milk together in a large bowl. Shape the mixture into a loaf and place into prepared pan. Pour the tomato soup over the meatloaf. Cover tightly with aluminum foil. Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mexican Turkey lngredients

Directions

1 teaspoon vegetable oil 1 onion, chopped 1 pound shredded cooked turkey 1 teaspoon garlic powder 1 large fresh tomato, chopped 1/2 cup water 1 tablespoon chopped fresh cilantro salt and pepper to taste

Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.

Pesto Turkey Burgers lngredients

Directions

1 1/4 pounds lean ground turkey 2 tablespoons basil pesto 1 teaspoon minced garlic 1/2 cup crumbled feta cheese 1 1/2 teaspoons seasoned salt 1/2 cup bread crumbs 1/2 teaspoon seasoned salt

Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Spicy Turkey Burgers lngredients

Directions

2 pounds lean ground turkey 2 tablespoons minced garlic 1teaspoon minced fresh ginger root 2fresh green chile peppers, diced 1 medium red onion, diced 1/2 cup fresh cilantro, finely chopped 1 teaspoon salt 1/4 cup low sodium soy sauce 1 tablespoon freshly ground black pepper 3 tablespoons paprika 1 tablespoon ground dry mustard 1 tablespoon ground cumin 1 dash Worcestershire sauce

Preheat the grill for high heat. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Terrific Turkey Meat Loaf lngredients 1 egg white 3 tablespoons ketchup 1tablespoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1/2 cup oat bran 1/2 cup chopped green pepper 1/4 cup finely chopped onion 2tablespoons chopped ripe olives 1 garlic clove, minced 1/4 teaspoon celery salt 1/4 teaspoon dried marjoram 1/4 teaspoon rubbed sage 1/4 teaspoon pepper 1 pound ground turkey

Directions In a large bowl, combine the egg white, ketchup, Worcestershire sauce and mustard. Stir in the oat bran, green pepper, onion, olives, garlic, celery salt, marjoram, sage and pepper. Crumble turkey over mixture and mix well. Pat into a loaf in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 375 degrees F for 55 -65 minutes or until a meat thermometer reads 165 degrees F.

Turkey Broccoli Bake lngredients

Directions

1(10 ounce) package frozen chopped broccoli, thawed 21/2 cups shredded Cheddar cheese, divided 1 1/2 cups cubed cooked turkey 2/3 cup chopped onion 3/4 cup biscuit baking mix 3/4 teaspoon salt 1/4 teaspoon pepper 3 eggs, beaten 1 1/3 cups milk

In a bowl, combine the broccoli, 2 cups of cheese, turkey and onion. Spoon into a greased 9-in. deep-dish pie plate. In a bowl, combine the biscuit mix, salt, pepper, eggs and milk. Pour over broccoli mixture; sprinkle with remaining cheese. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Turkey Burgers lngredients

Directions

1 pound ground turkey 1 packet dry onion soup mix 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon ground black pepper

Preheat a grill for high heat. In a large bowl, combine the ground turkey, soup mix, and water. Season with salt and pepper. Mix lightly using your hands, and form into 4 patties. Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done.

Turkey Meatballs lngredients

Directions

1 pound ground turkey 1I4 cup oat bran cereal 14 ounces ketchup 1 cup grape jelly 4 tablespoons lemon juice

In a bowl, combine turkey and cereal; mix well. Shape into 1-in. balls. In a Dutch oven, combine ketchup, jelly and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, for 30 -35 minutes or until meat is no longer pink, stirring several times.

Turkey Sliders lngredients

Directions

1 pound ground turkey 1/3 cup goat cheese 1/4 cup sun-dried tomatoes packed in oil, drained and chopped 1 clove garlic, minced 1/2 cup panko bread crumbs 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon hot chili flakes (optional) 1/4 cup all-purpose flour 1/4 cup olive oil 1/2 cup white wine 16 mini whole wheat dinner rolls, split

Mix the ground turkey, goat cheese, sun-dried tomatoes, garlic, panko bread crumbs, salt, pepper, and hot chili flakes together in a large bowl with your hands until evenly mixed. Form the mixture into patties about 3-inches in diameter. Dust each patty lightly with flour on each side. This will allow patties to brown nicely in oil. Heat the olive oil in a large skillet over medium-high heat; cook the patties in the hot oil until browned, 2 to 3 minutes per side. Pour the white wine over the patties, place a cover over the skillet, and continue cooking until the sliders are no longer pink inside and the juices run clear, about 5 minutes. Remove the sliders to a plate lined with paper towels to drain. Serve on the mini dinner rolls.

Turkey Wraps lngredients

Directions

1(8 ounce) package cream cheese with chives 2 tablespoons Dijon mustard 6 (8 inch) whole wheat tortillas 1 1/2 cups finely shredded iceberg lettuce 12 slices thinly sliced deli turkey 3/4 cup shredded Swiss cheese 1 large tomato, seeded and diced 1 large avocado, sliced 6 slices bacon, cooked and crumbled

Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Wild Rice Turkey Dish lngredients

Directions

1 (6 ounce) package long grain and wild rice mix 3 cups cubed cooked turkey 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (8 ounce) can sliced water chestnuts, drained and halved 3/4 cup water 1/4 cup chopped onion 3 tablespoons soy sauce 1 cup soft bread crumbs 1 tablespoon butter or margarine, melted

Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.

Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.

Zesty Turkey Burgers lngredients

Directions

1 pound ground turkey 1 cup honey mustard and onion pretzels, crushed 1/4 cup finely chopped green bell pepper 1 egg, beaten salt and pepper to taste 4 slices Colby cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish with olive oil. In a bowl, mix the ground turkey, crushed pretzels, green bell pepper, and egg. Season with salt and pepper. Form into 4 patties, and arrange in the baking dish. Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F (74 degrees C). Top each patty with a slice of cheese during the last few minutes of cook time.

Baked Apples w/ Walnuts & Honey lngredients 4 medium sized apples 1 cup finely chopped walnuts 1 tablespoon honey 1 egg white 1 teaspoon vanilla extract zest of a half of lemon pinch of salt

Directions Preheat the oven at 350 degrees. Whip the egg white with the salt. the salt to stiff peaks, add the honey and beat until mixed. Fold in lemon zest, vanilla and walnuts. Cut apples in pieces and core them. Lay the apples skin side down on a baking dish and fill the middle with the mixture. Bake for 40-45 minutes until apples are soft and filling crisps on top. Serve immediately.

Banana Bread lngredients 2 cups almond flour 2 tablespoons coconut flour 2 whisked eggs (include yolk) 3 mashed ripe bananas 1/4 cup melted raw honey 1/4 cup melted coconut oil 1 teaspoon vanilla extract 1 teaspoon cinnamon 3/4 teaspoon baking soda 1/2 teaspoon sea salt

Directions Preheat the oven at 350 degrees. In mixing bowl combine dry .ingredients (Almond flour, coconut flour, spices, baking soda and sea salt). In another bowl combine wet ingredients (eggs, honey, coconut oil, vanilla extract). Add wet ingredients to dry ingredients and stir until combined. Add mashed bananas and mix together. Place in a greased (non stick cooking spray 9x5loaf pan) and bake 4045 min depending on oven.

Carrot Pineapple Muffins lngredients 2 cups almond flour 2 whisked eggs 1 tablespoon coconut flour 1/2 cup peeled grated carrots 3/4 cup chopped fresh pineapple 1/4 cup melted raw honey 1/4 cup melted coconut oil 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/4 teaspoon allspice 1/8 teaspoon cloves

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Directions Preheat the oven at 350 degrees. In a mixing bowl combine dry ingredients. In another mixing bowl combine wet ingredients. Add wet ingredients to dry And stir until combined. Whip the egg white with the salt. the salt to stiff peaks, add the honey and beat until mixed. Fold in lemon zest, vanilla and walnuts. Cut apples in pieces and core them. Lay the apples skin side down on a baking dish and fill the middle with the mixture. Bake for 40-45 minutes until apples are soft and filling crisps on top. Serve immediately.