Raspberry Pistachio Salad

This Raspberry Pistachio Salad is simple yet so flavorful. In it, juicy fresh raspberries, chopped pistachios and crumbled salty feta sits atop of your favorite leafy salad blend and is drizzled with a homemade fresh raspberry walnut vinaigrette.

Yields 1 serving but can easily be doubled or quadrupled to serve more.

Course?Main Course, Salad, Side Dish

Cuisine?American

Keyword?healthy, lunch, raspberries, raspberry vinaigrette

?

Prep Time?10?mins

Total Time?10?mins

?

开云体育s??serving

Calories?222

Author?Laurie McNamara

Equipment

Vitamix 7500 Blender, Professional-Grade, 64 oz. Low-Profile Container, White

Ingredients

2 to 2??ounces?leafy greens
1/2?cup?fresh raspberries
1/2?ounce?crumbled feta cheese
1?tablespoon?chopped pistachios
2?tablespoons?creamy raspberry walnut vinaigrette
freshly ground black pepper

Instructions

In a shallow bowl or plate, add leafy salad greens. Top with raspberries, feta cheese and chopped pistachios. Drizzle with vinaigrette and season with a little freshly ground black pepper.

Notes

Nutrition Disclaimer:?All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Source: Simply Scratch

~~~~~

Rhonda in MO

Chipotle Chicken Salad

#17012

Chipotle Chicken Salad

This Chipotle Chicken Salad is simple and so flavorful! Shredded cooked chicken is mixed with black beans, bell peppers, onions and fresh cilantro and tossed in a chipotle lime dressing! Serve with tortilla chips or in lettuce leaves or flour tortilla. Serves 5 to 6.

Course?Mains & Entrees

Cuisine?Tex Mex

Keyword?chicken, light, lunch, salad, vegetables

?

Prep Time?30?mins

Total Time?30?mins

?

开云体育s??servings

Calories?260

Author?Laurie McNamara

Ingredients

FOR THE DRESSING:

1/4?cup?mayo?plus more if needed
1/4?cup?plain nonfat greek yogurt?or use more mayo
2?tablespoons?freshly squeezed lime juice?about 2 tablespoons
1 to 3?chipotle peppers (in adobo)
1?tablespoon?Adobo Sauce?see notes
1/2?teaspoon?kosher salt
1/4?teaspoon?garlic powder
1/4?teaspoon?smoked paprika
1/4?teaspoon?chipotle powder

FOR THE SALAD:

3?cups?shredded cooked chicken?leftover or rotisserie
1?can?black beans?rinsed and drained
1/4?cup?red bell pepper?finely diced
1/4?cup?orange bell pepper?finely diced
1/4?cup?romaine ribs (white/light green parts of leaf)?thinly sliced, or use finely chopped celery
1/4?cup?red onion?finely diced
2?green onions?sliced
1/4?cup?roughly chopped fresh cilantro?or more to taste
freshly ground black pepper?to taste

Instructions

MAKE THE DRESSING:

In a blender, measure and add mayonnaise, plain nonfat greek yogurt, the juice of 1 lime, chipotle peppers (in adobo) plus the adobo sauce. Then measure and add in kosher salt, smoked paprika, chipotle powder and garlic powder.
Blend until smooth.

MAKE THE SALAD:

In a mixing bowl add shredded chicken, black beans, bell pepper, romaine stems, red onion and green onions.
Pour the chipotle lime dressing and add in cilantro. Toss to combine. Season with salt and black pepper to taste.
Serve immediately or cover and refrigerate until ready to serve.
Serve with tortilla chips, tucked into lettuce or in soft flour tortillas.

Notes

Nutrition Disclaimer:?All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline

Note:?I like to use the brand La Coste?a because the adobo has cooked onions in it. However whichever brand you use, use 1 teaspoon to 1 tablespoon of adobo depending on your spice level.

Nutrition

Source: Simply Scratch

~~~~~

Rhonda in MO

Celery Salad with Parmesan and Dates

#17011

Celery Salad with Parmesan and Dates

This refreshing and crisp Celery Salad is simple yet ridiculously flavorful. Thinly sliced celery, chopped dates, shaved parmesan and toasted walnuts tossed with shallots that have soaked in a simple dressing of lemon juice and olive oil. Yields 6 servings.

Course?Salads, Side Dish

Cuisine?American

Keyword?celery, Easter, easy recipe, healthy salad recipe

?

Prep Time?15?mins

Cook Time?5?mins

Total Time?20?mins

?

开云体育s??servings

Calories?347

Author?Laurie McNamara

Equipment

OXO Good Grips Hand-held Mandolin

Ingredients

FOR THE DRESSING:

1?medium?shallot?sliced
1/2?teaspoon?kosher salt
1/4?teaspoon?freshly ground black pepper
1/3?cup?lemon juice?about 2 to 3 small lemons
1/4 to 1/3?cup?olive oil?I eyeball it

FOR THE SALAD

1?cup?walnuts?toasted and roughly chopped
1?cup?chopped medjool dates?remove pits first before chopping
1?large bunch?celery?wash and pat dry
1?cup?parmesan cheese shavings

Instructions

MAKE THE DRESSING:

In a bowl add shallots, salt, pepper, lemon juice and olive oil. Stir to combine and let sit while you prep the salad ingredients.

MAKE THE SALAD:

Meanwhile, add the walnuts to dry skillet. Heat over medium-low, stirring or tossing occasionally until fragrant. Transfer the walnuts to a cutting board and once cool enough to handle, roughly chop.
Remove the seed/pits from about 10 or so dates and discard (or save for another purpose) roughly chop the dates into small pieces. You will need 1 cup.
Using a mandolin, thinly slice the celery on an angle and add to a large mixing bowl. Finely chop any celery leaves and add half to the bowl and reserve some to sprinkle over top of the salad as a garnish.
To the celery, add the chopped toasted walnuts, dates and most of shaved parmesan cheese - saving some for garnishing the salad. Give the dressing a quick stir before pouring onto the salad. The shallots should have softened a bit, releasing some of their flavor.
Use tongs to gently toss the salad until everything is mixed well and coated in the dressing. Transfer to a serving bowl or a platter and top with the reserved celery leaves, extra parmesan and freshly ground black pepper.

Notes

Nutrition Disclaimer:?All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Source: Simply Scratch

~~~~~

Rhonda in MO

Copycat Panera Fuji Apple Salad

#17010

Fuji Apple Salad

Inspired by my favorite fall take-out salad, this Fuji Apple Salad is loaded with texture and flavor. Spring greens topped with homemade baked apple chips, chicken, maple candied pecans, crumbed blue cheese and drizzled in a sweet apple cider vinaigrette.

Course?Salads

Cuisine?American

Keyword?apple salad, fall salad, fuji apple salad, Panera Bread Fuji apple salad

?

Prep Time?20?mins

Cook Time?5?mins

Total Time?25?mins

?

开云体育s?

Calories?489

Author?Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

1/2?teaspoon?fine salt
1/2?teaspoon?garlic powder
1/2?teaspoon?onion powder
1/4?teaspoon?ground rosemary
1/4?teaspoon?ground ginger
1/8?teaspoon?white pepper
1/2?cup?olive oil
1/4?cup?white balsamic vinegar
3?tablespoons?apple cider
2?tablespoons?maple syrup
1?teaspoon?dijon mustard

FOR THE CANDIED PECANS:

1/2?cup?pecans
2?teaspoons?dark brown sugar
2?teaspoons?maple syrup

FOR THE SALAD

10?ounces?baby spring mix
cooked chicken use?leftover grilled, roasted or rotisserie chicken
1?recipe?[baked apple chips]
1/2?cup?crumbled blue cheese
1/2?red onion?thinly sliced
1?cup?grape tomato halves
candied pecans
sweet apple cider vinaigrette

Instructions

MAKE THE VINAIGRETTE:

In a mini food processor or blender, measure and add; garlic and onion powder, fine salt, ground ginger and white pepper. To that, add the olive oil, white balsamic vinegar, apple cider (not apple cider vinegar), maple syrup and dijon.
Blend until smooth.

MAKE THE CANDIED PECANS:

In a small nonstick skillet add pecans, brown sugar and maple syrup.
Heat on medium-low, stirring until the pecans are coated and toasty. About 3 to 4 minutes.
Spread out on a parchment lined plate and let cool.

MAKE THE SALAD:

Divide the lettuce among bowls and top with cooked grilled chicken, a few apple chips, thinly sliced red onion, halved tomatoes, crumbled blue cheese and candied pecans.
Drizzle with the dressing and season with extra black pepper if desired.

Nutrition

Source: Simply Scratch

~~~~~

Rhonda in MO

Copycat Panera Ancient Grains Arugula Salad

#17009

Ancient Grain Arugula Salad

In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.

Course?Salads

Cuisine?American

Keyword?chicken, copycat, panera, salad

?

Prep Time?25?mins

Cook Time?16?mins

Total Time?41?mins

?

开云体育s??servings

Calories?422

Author?Laurie McNamara

Ingredients

FOR THE CIDER VINAIGRETTE:

1/4?teaspoon?garlic powder
1/4?teaspoon?onion powder
1-2?pinches?kosher salt
1?tablespoon?apple cider vinegar
1?tablespoon?white balsamic vinegar
1/4?cup?apple cider
2?tablespoons?olive oil
1?(heaping) teaspoon?dijon mustard
1?teaspoon?honey

MAKE THE CHICKEN:

juice from 1 small lemon?about 2 tablespoons
1?tablespoon?olive oil
1?tablespoon?grated garlic
1?tablespoon?fresh sage?minced
1/2?tablespoon?fresh rosemary?minced
1/2?tablespoon?fresh thyme leaves?minced
1/2?teaspoon?paprika
1?pound?boneless skinless chicken thighs?or thin-cut chicken breasts
kosher salt
black pepper?freshly ground
olive oil spray?for grill pan

FOR THE SALAD:

5?ounces?baby arugula
2?cups?coleslaw mix?green cabbage and carrots
1?apple?sliced into matchsticks (fuji, honeycrisp or cosmic crisp)
1?cup?red seedless grapes?halved
8?ounces?cooked grains?quinoa, brown rice and lentils (*see notes)
1/4?cup?toasted pepitas?(**see notes)
goat cheese?optional

Instructions

FOR THE CIDER VINAIGRETTE:

In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing.
Then add the apple cider, Dijon, honey and olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.

MAKE THE CHICKEN:

In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil.
Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat.
Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.
Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.

FOR THE ANCIENT GRAIN SALAD:

Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas.
Drizzle with 1 to 2 tablespoons of the dressing.

Notes

*TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil)

** If you can't find roasted pepitas, toast raw pepitas in a dry skillet over medium to medium-low heat until golden and fragrant and season with kosher salt.

Nutrition

Source: Simply Scratch

~~~~~

Rhonda in MO

Chicken Caesar Salad

#17008

Chicken Caesar Salad

?Course?Salad

?Cuisine?American

?Prep Time?10?minutes

?Cook Time?15?minutes

?Total Time?25?minutes

4servings

Fresh romaine leaves are tossed in creamy, tangy dressing, homemade croutons and fresh Parmesan in this easy version of a classic Caesar Salad! Serve it with slices of cooked chicken and make it a meal.

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Ingredients
??

For the dressing:

?1?cup?mayonnaise?Hellman's or Best Foods recommended
?2?cloves?garlic?peeled
?2?teaspoons?capers
?1?teaspoon?kosher salt
?2?tablespoons?grated Parmesan cheese
?2?tablespoons?lemon juice?juice from about one lemon
?2?teaspoons?Worcestershire sauce
?1?teaspoon?Dijon mustard
?4?anchovy filets?oil reserved

For the croutons:

???baguette loaf?cut into 1-inch cubes
?2?teaspoons?anchovy oil?reserved from the tinned anchovies
?4?tablespoons?olive oil?divided

For serving

?1?head?romaine lettuce?washed and dried
???cup?grated Parmesan cheese
?fresh cracked pepper
?1?pound?cooked chicken breast, diced?can also use a rotisserie chicken

Instructions

Croutons Instructions

In a large bowl, toss cubes of bread with the 2 teaspoons of anchovy oil and 2 tablespoons of the olive oil.
In a heavy bottomed skillet, heat the remaining 2 tablespoons of olive oil on low-medium heat. Add the bread. Fry on low until nicely browned on all sides.
Remove from heat and set aside.

Dressing Instructions

In the bowl of a food processor, combine mayonnaise, garlic, capers, salt, 2 tablespoons parmesan cheese, lemon juice, Worcestershire sauce, Dijon, and anchovy fillets. Pulse until smooth in texture and transfer to a jar. Keep chilled until ready to use.

Salad Assembly

Tear or cut romaine lettuce into bite sized pieces. Place in a large salad bowl.
To the salad bowl, add half the dressing, the croutons and the remaining Parmesan cheese. Add freshly ground pepper to taste.
Serve immediately with cooked chicken, if desired.

Notes

A fun alternative is to shave your parmesan cheese with a cheese slicer to get nice curls of cheese for a pretty presentation.
For optimal crunch, the croutons are best consumed within half an hour of tossing salad. Once the dressing comes into contact with them, they get soggy.?
It’s best to keep salad leaves refrigerated until ready to use, as a nice cold leaf provides a great texture with the dressing.

Nutrition

Source: 365 Days of Baking and More

~~~~~

Rhonda in MO

Amish Onion Cake

#17007

开云体育

Amish Onion Cake

Serves:?12

This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
Total Time: 1 hr

From Taste of Home

Prep Time: 25 min
Cook Time: 35 min

Ingredients:

3 to 4	medium?onions, chopped
2?cups	cold?butter, divided
1?tablespoon	poppy seeds
1 1/2?teaspoons	1-1/2?salt
1 1/2?teaspoons	1-1/2?paprika
1?teaspoon	coarsely ground?pepper
4?cups	all-purpose?flour
1/2?cup	cornstarch
1?tablespoon	baking powder
1?tablespoon	sugar
1?tablespoon	brown sugar
5	large?eggs, room temperature
3/4?cup	2%?milk
3/4?cup	sour cream

Directions:

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside.

In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened.

Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Crispy Crab Crescent Bites with Creamy Filling

#17006

开云体育

Crispy Crab Crescent Bites with Creamy Filling ? Alice's Recipes

Crispy Crab Crescent Bites with Creamy Filling -
Alice's Recipes

Made By: Dave Smith

"You can use fresh, canned or imitation crab meat. I get jumbo lump from COSTCO‘s."

Savor buttery crescents stuffed with creamy crab, cheese, and seasoning. A perfect snack or party idea that’s easy and flavorful!

Author: Fati Zaho Hi! I'm Fati Zaho, and I'm delighted to welcome you to Alice's Recipes. I love sharing recipes that celebrate both heritage and innovation, making cooking accessible and enjoyable for everyone. Each recipe I share has been carefully tested and refined in my kitchen, ensuring you can recreate these dishes with confidence. My goal is to help you discover the joy of cooking and create meals that bring people together. Follow us on social media

Recipe Type: Quick Bites

Total Time: 30 min

Prep Time: 15 min
Cook Time: 15 min

Ingredients:

1 8-ounce can	?refrigerated crescent rolls?dough
1?cup	cooked?crab meat, chopped (fresh, canned, or imitation)
4?ounces	cream cheese, softened
2?tablespoons	mayonnaise
2	green onions, finely chopped
1?teaspoon	Old Bay?seasonings?or any seafood seasoning
1/2?cup	shredded mozzarella or?Cheddar cheese
	Salt and?pepper?to taste
	Optional garnish: chopped parsley or?paprika

Directions:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, mix together cream cheese, mayonnaise, crab meat, green onions, Old Bay seasoning, shredded cheese, and a pinch of salt and pepper.

Unroll the crescent dough and separate it into triangles. Place about 1 tablespoon of crab mixture at the wide end of each triangle, then roll up like a crescent roll.

Place crescents on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

Optional: Sprinkle with parsley or paprika before serving.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Winter Salad

#17005

Winter Salad

?Course?Salad

?Cuisine?American

?Prep Time?15?minutes

?Total Time?15?minutes

6servings

This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh.

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Ingredients
??

?5?ounces?baby spinach
?1?Honeycrisp apple,?sliced
???cup?feta cheese
???cup?pecans,?chopped
?4?ounces?sugar pomegranate seeds
???cup?pumpkin seeds
?4?sprigs?mint?julienne-cut

Vinaigrette Ingredients

???cup?avocado oil
???cup?red wine vinegar
?2?tablespoons?honey
???teaspoon?garlic powder
???teaspoon?kosher salt
???teaspoon?ground black pepper

Instructions

Arrange the salad ingredients onto your serving dish.??
To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined.??
Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy!

Notes

You can keep the undressed salad in the fridge in an air-tight container for up to 3 days.??

Nutrition

Source: 365 Days of Baking and More

~~~~~

Rhonda in MO

Ambrosia Salad

#17004

Ambrosia Salad

?Course?Salad, Side Dish

?Cuisine?American

?Prep Time?5?minutes

?Total Time?2?hours?5?minutes

16servings

This classic fluffy Ambrosia Salad is easy to make and is the?perfect side dish?to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat!

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Ingredients
??

?8?ounces?Cool Whip, thawed?*You can substitute my?Stabilized Whipped Cream?Recipe
?5.3?ounce?vanilla Greek Yogurt
???cup?sweetened shredded coconut
?15?ounce?canned Mandarin oranges,?drained
?20?ounce?canned pineapple chunks,?drained
?10?ounce?jarred Maraschino cherries,?drained
?2?cups?fruit-flavored mini marshmallows

Toppings

?additional Maraschino cherries,?as desired

Instructions

?Stir the cool whip, yogurt, and coconut shreds until thoroughly combined.?
Then stir in all of the fruit.?
Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours.?
Top with more maraschino cherries, if you would like, before serving and enjoying!?

Notes

Store in an airtight container in the refrigerator for up to 3 days.
This recipe makes 8 cups and nutritional information has been calculated for ? cup serving per person.

Nutrition

Source: 365 Days of Baking and More

~~~~~

Rhonda in MO

Watergate Salad

#17003

Watergate Salad

?Course?Salad

?Cuisine?American

?Prep Time?10?minutes

?Total Time?2?hours?10?minutes

12servings

Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds!

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Ingredients
??

?3.4?ounces?instant Pistachio pudding mix
?20?ounces?canned pineapple chunks?(and juice)
???cup?Maraschino cherries,?drained
?2 ??cups?mini marshmallows
???cup?chopped walnuts
?4?ounces?Cool Whip,?thawed * See Note

Toppings

?Maraschino cherries
?Chopped pistachios

Instructions

Mix together the pudding mix & pineapple chunks, with the juice.?
Stir in the cherries, walnuts, marshmallows, and Cool Whip.?
Let the salad set for 2 hours in the fridge, covered.?
Top with cherries and pistachio before serving!?

Notes

Don't like Cool Whip? Don't let that stop you from making this, use my?Stabilized Whipped Cream recipe?instead!
Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving.?
This recipe makes 6 cups.
Nutritional information has been calculated for ? cup serving per person.

Nutrition

Source: 365 Days of Baking and More

~~~~~

Rhonda in MO

Red Potato Salad

#17002

Loaded Red Bliss Potato Salad

?Course?Side Dish

?Cuisine?American

?Prep Time?10?minutes

?Cook Time?15?minutes

?Total Time?2?hours?40?minutes

4servings

This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts!

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Ingredients
??

?2?lbs.?red potatoes
?1?cup?mayonnaise
?2?tablespoons?Honey Dijon mustard
???teaspoon?kosher salt?plus more to taste if desired
???black pepper
?6?slices?cooked bacon?chopped
?3?green onions?chopped
???cup?shredded Cheddar Jack cheese

Instructions

Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil.
Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches.
Place potatoes into pot and cook for 10 - 12 minutes or until fork tender.
To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions.
Drain the potatoes and allow to cool for about 15 minutes.
Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated.
Cover and place bowl into refrigerator for at least two hours before serving.

Nutrition

Source: 365 Days of Baking and More

~~~~~

Rhonda in MO

Turkey Cobb Salad

#17001

Leftover Turkey Salad

When you have Thanksgiving leftovers to use up, whip up this Leftover Turkey Salad. This vibrant dinner salad showcases the best flavors of the season!

CourseMain Dish, Salad

CuisineAmerican

Keywordcobb salad, leftover turkey recipes, uses for leftover turkey

Prep Time10?minutes

Total Time10?minutes

开云体育s?servings

Calories557kcal

AuthorBrianne @ Cupcakes & Kale Chips

Ingredients

For the Salad:

8?cups?mixed baby greens?or your favorite lettuce
2?cups?roasted sweet potato cubes?(make your own or use frozen ones like Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes)
2?cups?cooked chopped turkey?or chicken
1?medium?apple,?thinly sliced
1?cup?(about 4 oz.) shredded sharp cheddar cheese
1/4?cup?chopped walnuts,?lightly toasted in the oven or in a pan, if desired
1/4?cup?dried cranberries
4?slices?bacon,?cooked and crumbled
1/2-3/4?cup??(see below)

For the Cranberry Balsamic Dressing:

1/4?cup?cranberry sauce
1/4?cup?balsamic vinegar
1/4?cup?
salt and pepper,?to taste

Instructions

For the Salad:

Divide the greens between four plates or place in one large salad bowl.
Top with cooked sweet potatoes, chicken, apple, cheddar cheese, walnuts, dried cranberries, and bacon. Drizzle with the Cranberry Balsamic Dressing. You can line up the ingredients on top of the lettuce or gently toss everything together.

For the Cranberry Balsamic Dressing:

Combine the ingredients in a small blender jar or Magic Bullet and blend until smooth.

Nutrition

Source: Cupcakes and Kale Chips

~~~~~

Rhonda in MO

Minestrone Soup

#17000

Minestrone Soup

This minestrone soup recipe features savory tomato broth swirled with dried herbs beans, veggies, and gluten free pasta. Also vegetarian!

CourseSoup

CuisineItalian

Keywordminestrone soup recipe

MethodStovetop

Prep Time5?minutes

Cook Time15?minutes

Total Time20?minutes

开云体育s?servings

Calories246kcal

AuthorBrianne Izzo

Ingredients

1?tablespoon?
1?large carrot?, peeled and diced
2?stalks celery?, diced
1?large yellow onion?, diced
2?cloves?garlic?, minced or crushed
1?tablespoon?dried oregano
1?tablespoon?dried basil
1?teaspoon?black pepper
1/2?teaspoon??, or to taste
1 14?oz.?can of kidney beans?, drained and rinsed
1 14?oz.?can of cannellini beans?, drained and rinsed
1 28?oz.?fire roasted diced tomatoes
1 4?oz.??(1 ? cups or about half of a 28 oz. can)
??teaspoon?white balsamic vinegar
3?cups?vegetable stock or broth?, plus additional if needed
4?ounces?dry elbow macaroni?, gluten free if needed
Grated Parmesan cheese for serving, if desired

Instructions

Heat a large, heavy-bottomed pot over medium-high heat, and add the olive oil.
Add carrots, celery, and onion to the pot and sauté for 3-4 minutes, until starting to turn translucent and tender. Reduce heat to medium and add garlic, oregano, basil, pepper, and salt, and continue cooking for another 1-2 minutes or until fragrant.
Add the kidney beans, cannellini beans, fire roasted tomatoes, crushed tomatoes, and white balsamic vinegar to the pot, then pour the vegetable stock into the pot. Stir to combine, increase heat to medium-high and bring to a low boil.
Stir the pasta into the simmering soup and cook for 7-8 minutes for regular pasta or 5-6 minutes for gluten free pasta, or until the pasta is al dente. If soup appears too thick, add more vegetable stock to reach the desired
consistency. Adjust seasoning with salt and pepper, if needed.
Ladle into soup bowls and serve with grated Parmesan cheese, if desired.

Nutrition

Source: Cupcakes and Kale Chips

~~~~~

Rhonda in MO

Cheddar Cheese Quinoa

#16999

Cheesy Quinoa

Need a new quinoa side dish? The whole family will love this Cheesy Quinoa because it's creamy and loaded with cheddar cheese. So easy to make with simple ingredients, it’s perfect for busy nights!

CourseSide, Side Dish

CuisineAmerican

Keywordcheesy quinoa, quinoa side dish

MethodStovetop

Prep Time5?minutes

Cook Time15?minutes

Total Time20?minutes

开云体育s?servings

Calories198kcal

AuthorBrianne Izzo

Ingredients

1?cup?uncooked quinoa,?rinsed and drained
2?cups?chicken or vegetable broth or stock
1?teaspoon?
1/2?teaspoon?salt
1/4?teaspoon?black pepper
1?cup?shredded cheddar cheese?(about 4 oz., you can reduce to 1/2 cup if you prefer it slightly less cheesy)
1/2?cup?plain Greek yogurt

Instructions

Combine?1 cup uncooked quinoa,?2 cups chicken or vegetable broth or stock1 teaspoon dry mustard,?1/2 teaspoon salt, and?1/4 teaspoon black pepper?in a pot. Cover and bring to a boil. The reduce heat and simmer as per package instructions, about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
When quinoa is fully cooked, add the?1 cup shredded cheddar cheese?and?1/2 cup plain Greek yogurt. Stir until creamy. Season to taste with more salt and pepper, if needed.

Nutrition

Source: Cupcakes and Kale Chips

~~~~~

Rhonda in MO

Breakfast Tostadas

#16998

Breakfast Tostadas

Ready in ten minutes,?this breakfast tostadas recipe made with refried beans, melted cheese, and soft fried eggs layered on top of crisp tortillas is perfect any time of day.

CourseBreakfast

CuisineMexican, Tex Mex

Keywordbreakfast tostadas

MethodOven, Stovetop

Prep Time2?minutes

Cook Time8?minutes

Total Time10?minutes

开云体育s?servings (two tortillas plus one egg)

Calories358kcal

AuthorBrianne Izzo

Ingredients

8?crispy?
1?16-oz.?can of refried beans
1?cup?shredded Colby Jack or pepper Jack cheese
1?tablespoon?butter,?divided
4?large?eggs
Salt and pepper
2?tablespoons?water,?divided
1?thinly sliced green onion
2?tablespoons?minced fresh cilantro
4?tablespoons?crumbled Cotija cheese or queso fresco
Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc.

Instructions

Preheat the oven to 350°F.
Place the?8 crispy tostada shells?on a large baking sheet. Stir the?1 16-oz. can of refried beans?until smooth and then divide on each of the tostada shells. Spread the beans across the shells with a spatula.?
Sprinkle the?1 cup shredded Colby Jack or pepper Jack cheese?over each tostada. Bake until the cheese melts, about 5-8 minutes.
While the tostadas are baking, melt ? tablespoon of?1 tablespoon butter,?in a large nonstick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter.?
Add 2 of?4 large eggs?to the skillet. When the edges of the eggs turn white, season them lightly with?Salt and pepper. Add 1 tablespoon of?2 tablespoons water,?to the pan and cover it with a lid. Remove the eggs from the heat when they are still soft and runny. Slide the cooked eggs onto a plate and tent them with foil.
Drain any liquid from the pan and add ? tablespoon of butter to the hot skillet. Repeat the steps with the remaining eggs.
When the cheese on the tostadas has melted, place 2 tostadas on each plate. Place an egg on top of each stack and sprinkle with?1 thinly sliced green onion,?2 tablespoons minced fresh cilantro, and?4 tablespoons crumbled Cotija cheese or queso fresco?, if desired, as well as any other desired?Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc..

Nutrition

Source: Cupcakes and Kale Chips

~~~~~

Rhonda in MO

Best Shepherd’s Pie Recipe with Ground Beef

#16997

Easy Shepherd's Pie

This classic meat and vegetable casserole topped with cheesy mashed potatoes is super simple, and always a family-favorite comfort food meal.

CourseDinner, Main Course

CuisineIrish

Keywordcasseroles, dinners with ground beef, gluten free dinners, kid friendly, shepherd's pie, St. Patrick's Day

Prep Time10?minutes

Cook Time45?minutes

Total Time55?minutes

开云体育s

Calories367kcal

AuthorBrianne Izzo

Ingredients

1?pound?white or russet potatoes,?peeled and cut into about 1 inch chunks
1?pound?ground beef
1/2?medium?onion?chopped (roughly 1/2 cup)
1?garlic clove,?crushed or minced
3/4?cup??(one 6-ounce can)
1/4?cup?
1 1/2?cups?beef broth
4?cups?frozen mixed vegetables?or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1/4?cup?Greek yogurt?or sour cream
1/4?cup?milk
1?teaspoon?
1?cup?shredded cheddar cheese,?dividedInstructions

Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender.?
While the potatoes are cooking, heat a skillet over medium heat.
Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
While the meat mixture is simmering, drain the potatoes and return to the pot.
Add ? cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a?potato masher or hand mixer, mash to desired consistency.
Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.

Nutrition

Source: Cupcakes and Kale Chips

~~~~~

Rhonda in MO

Queso Flameado Recipe (Queso Fundido)

#16996

Queso Flameado Recipe (Queso Fundido)

Queso Flameado is gooey cheese in a sizzling hot skillet infused with chorizo's rich, smoky flavors and vibrant fresh cilantro leaves, served with flour tortillas!

?CourseAppetizers

?CuisineMexican, Tex-Mex

?Prep Time5?minutes

?Cook Time20?minutes

?Total Time25?minutes

?开云体育s

?Calories443kcal

?Author

Ingredients

1?pound?chorizo
16?ounces?shredded chihuahua cheese?(or Oaxaca, Monterrey Jack, or mozzarella)
1?tablespoon?cilantro
Optional sides: tortillas, chips, salsa, guacamole

Instructions?

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Cook the Chorizo:

In a large oven-safe skillet (like cast iron), cook the chorizo over medium heat until browned and fully cooked, about 5–7 minutes. Use a wooden spoon to break it into small crumbles as it cooks.
Drain excess grease, leaving a small amount to keep the chorizo moist and flavorful.

Layer the Cheese:

Spread the cooked chorizo evenly across the bottom of the skillet. You can reserve a tablespoon to add to the top before serving.
Sprinkle the shredded cheese evenly on top of the chorizo, covering it completely.

Bake the Queso Flameado:

Transfer the dish or skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling.

Broil for a Golden Top (Optional):

If desired, broil the queso fundido on high for 1–2 minutes to create a golden, bubbly top. Watch closely to prevent burning.

Garnish:

Remove the skillet from the oven and spread the remaining chorizo over the cheese, then sprinkle with the cilantro for a fresh touch.

Serve:

Serve the queso fundido immediately with warm tortillas, tortilla chips, guacamole, or salsa on the side.

Video

Notes

Storing Leftovers: ?

Refrigerate in an airtight container for up to 3 days and reheat gently to maintain texture.

Nutrition

Source: Flavor Mosaic

~~~~~

Rhonda in MO

Easy Lasagna Soup

#16995

Easy Lasagna Soup

An easy cheesy and comforting Italian lasagna soup that tastes like your favorite lasagna.

?CourseSoup

?CuisineItalian

?Prep Time5?minutes

?Cook Time25?minutes

?Total Time30?minutes

?开云体育s

?Calories729kcal

?AuthorMichele @ Flavor Mosaic

Ingredients

1?lb?lean ground beef
2?teaspoons?garlic?minced
2?14.5 oz cans?Italian style diced tomatoes?undrained
1?24 oz jar?marinara sauce
2?cups?
1?teaspoon?
2?cups?lasagna noodles?broken into small pieces
1/2?cup?ricotta cheese
1?cup?Italian blend cheese?shredded

Instructions?

Boil the broken lasagna noodles per package directions.
In a dutch oven cook the ground beef until browned and no longer pink.
Stir in the minced garlic and cook for about 1 minute.
Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes.
Pour in the marinara sauce and beef broth.
Stir in the Italian seasoning.
Stir in the drained cooked pasta.
Let the soup simmer for about 5 minutes.
About 5 minutes before serving spoon in the ricotta cheese, and top with shredded Italian style cheese.?
Cover for about 3 – 5 minutes to let cheese melt. ?Serve hot.

Notes

If you like this Easy Lasagna Soup, be sure to try these recipes:Tortellini Lasagna*?*?

Nutrition

Source: Flavor Mosaic

~~~~~

Rhonda in MO

Strawberry Cheesecake Salad

#16994

Strawberry Cheesecake Salad Recipe

This Strawberry Cheesecake Salad is like a strawberry cheesecake in a bowl and makes a delicious and easy no bake dessert.

?CourseDessert

?CuisineAmerican

?Prep Time10?minutes

?Total Time10?minutes

?开云体育s

?Calories355kcal

?Author

Ingredients

8?ounces??(1 block)
1/2?cup?
1?cup?heavy whipping cream
1?teaspoon?
2?lbs?strawberries,?chopped

Instructions?

In a large bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.?
In another bowl, whip the heavy cream until it has soft peaks.
Fold the whipped cream into the cream cheese and beat on low-speed.
Add the strawberries into the cheesecake mixture.
Serve immediately.

Notes

For a patriotic Red, White, and Blue Cheesecake Salad, check out my??recipe.?

Nutrition

Source: Flavor Mosaic

~~~~~

Rhonda in MO

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Ingredients

Instructions

Notes

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Ingredients

FOR THE DRESSING:

FOR THE SALAD:

Instructions

MAKE THE DRESSING:

MAKE THE SALAD:

Notes

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Celery Salad with Parmesan and Dates

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Ingredients

FOR THE DRESSING:

FOR THE SALAD

Instructions

MAKE THE DRESSING:

MAKE THE SALAD:

Notes

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Ingredients

FOR THE VINAIGRETTE:

FOR THE CANDIED PECANS:

FOR THE SALAD

Instructions

MAKE THE VINAIGRETTE:

MAKE THE CANDIED PECANS:

MAKE THE SALAD:

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Ingredients

FOR THE CIDER VINAIGRETTE:

MAKE THE CHICKEN:

FOR THE SALAD:

Instructions

FOR THE CIDER VINAIGRETTE:

MAKE THE CHICKEN:

FOR THE ANCIENT GRAIN SALAD:

Notes

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Ingredients??

For the dressing:

For the croutons:

For serving

Instructions

Croutons Instructions

Dressing Instructions

Salad Assembly

Notes

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Ingredients:

Directions:

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Directions:

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Vinaigrette Ingredients

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