开云体育

German Carrot Salad (Karottensalat) By Kimberly Killebrew This simple, flavorful and vibrantly colorful carrot salad combines the natural sweetness of fresh carrots and corn with a sweet and tangy honey mustard vinaigrette. It's light and refreshing and makes a perfect starter salad or side dish with your favorite proteins. 5 from 6 votes Prep Time10minutes mins Total Time2hours hrs 10minutes mins CourseSalad CuisineGerman 开云体育s4 Calories178 kcal Equipment Mandolin Slicer food processor Box Grater Ingredients 3 large carrots , peeled and grated (use the julienne side of a box grater, a mandolin slicer, or food processor) 1/2 cup yellow corn 2 tablespoons finely minced yellow onion For the Honey Mustard Vinaigrette: 2 tablespoons sunflower oil (or neutral-flavored oil of choice) 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey (vegan: use agave or brown rice syrup) 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped parsley (optional) Instructions Combine the carrots, corn, onion and parsley (if using) in a medium bowl. To make the vinaigrette, whisk the ingredients together until emulsified. Taste and adjust as desired. Pour the vinaigrette over the salad and stir to thoroughly combine. Cover and chill for at least 2 hours before serving, stirring at least twice to redistribute the vinaigrette. For best results, let the carrot salad sit at room temp for 10-15 minutes before serving. Can be served cold or at room temp. Nutrition Calories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 629mgPotassium: 238mgFiber: 3gSugar: 8gVitamin A: 7729IUVitamin C: 6mgCalcium: 22mgIron: 1mg Source: Daring Gourmet ~~~~~ Rhonda in MO

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 10minutes mins Total Time 10minutes mins 开云体育s 1 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 开云体育: 1serving | Calories: 222kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 385mg | Potassium: 339mg | Fiber: 6g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 39mg | Calcium: 111mg | Iron: 1mg Source: Simply Scratch ~~~~~ Rhonda in MO

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 30minutes mins Total Time 30minutes mins 开云体育s 6 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 开云体育: 1cup | Calories: 260kcal | Carbohydrates: 14g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 827mg | Potassium: 394mg | Fiber: 5g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg Source: Simply Scratch ~~~~~ Rhonda in MO

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 15minutes mins Cook Time 5minutes mins Total Time 20minutes mins 开云体育s 6 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 开云体育: 1serving | Calories: 347kcal | Carbohydrates: 23g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 468mg | Potassium: 318mg | Fiber: 3g | Sugar: 18g | Vitamin A: 202IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 1mg Source: Simply Scratch ~~~~~ Rhonda in MO

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 20minutes mins Cook Time 5minutes mins Total Time 25minutes mins 开云体育s 4 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 开云体育: 1g | Calories: 489kcal | Carbohydrates: 25g | Protein: 7g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Cholesterol: 13mg | Sodium: 535mg | Fiber: 4g | Sugar: 17g Source: Simply Scratch ~~~~~ Rhonda in MO

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 25minutes mins Cook Time 16minutes mins Total Time 41minutes mins 开云体育s 4 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 开云体育: 1serving | Calories: 422kcal | Carbohydrates: 36g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 241mg | Potassium: 762mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1024IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 3mg Source: Simply Scratch ~~~~~ Rhonda in MO

Chicken Caesar Salad Course Salad Cuisine American Prep Time 10minutes minutes Cook Time 15minutes minutes Total Time 25minutes 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. Cook ModePrevent your screen from going dark 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 开云体育: 1serving | Calories: 855kcal | Carbohydrates: 23g | Protein: 45g | Fat: 64g | Saturated Fat: 11g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1575mg | Potassium: 815mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13775IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 5mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

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: alicesrecipes.com Ginny Butterfield Cranberry Twp, Pa

Winter Salad Course Salad Cuisine American Prep Time 15minutes minutes Total Time 15minutes 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. Cook ModePrevent your screen from going dark 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 开云体育: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Ambrosia Salad Course Salad, Side Dish Cuisine American Prep Time 5minutes minutes Total Time 2hours hours 5minutes 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! Cook ModePrevent your screen from going dark 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 开云体育: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Watergate Salad Course Salad Cuisine American Prep Time 10minutes minutes Total Time 2hours hours 10minutes 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! Cook ModePrevent your screen from going dark 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 开云体育: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Loaded Red Bliss Potato Salad Course Side Dish Cuisine American Prep Time 10minutes minutes Cook Time 15minutes minutes Total Time 2hours hours 40minutes 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! Cook ModePrevent your screen from going dark 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 Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

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 Time10minutes minutes Total Time10minutes minutes 开云体育s4 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 Cranberry Balsamic Dressing (see below) For the Cranberry Balsamic Dressing: 1/4 cup cranberry sauce 1/4 cup balsamic vinegar 1/4 cup olive oil 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 开云体育: 1salad | Calories: 557kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 465mg | Potassium: 695mg | Fiber: 4g | Sugar: 21g | Vitamin A: 10684IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

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 Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories246kcal AuthorBrianne Izzo Ingredients 1 tablespoon olive oil 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 kosher salt , 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. canned crushed tomatoes (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 Calories: 246kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 928mg | Potassium: 528mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2629IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

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 Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories198kcal AuthorBrianne Izzo Ingredients 1 cup uncooked quinoa, rinsed and drained 2 cups chicken or vegetable broth or stock 1 teaspoon dry mustard 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 开云体育: 0.5cup (approximately) | Calories: 198kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 615mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.02mg | Calcium: 169mg | Iron: 1mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

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 Time2minutes minutes Cook Time8minutes minutes Total Time10minutes minutes 开云体育s4 servings (two tortillas plus one egg) Calories358kcal AuthorBrianne Izzo Ingredients 8 crispy tostada shells 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 开云体育: 2tostadas plue on egg | Calories: 358kcal | Carbohydrates: 16g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 1153mg | Potassium: 136mg | Fiber: 5g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

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 Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s6 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 tomato paste (one 6-ounce can) 1/4 cup Worcestershire sauce 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 kosher salt 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 开云体育: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1226mg | Potassium: 1333mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6860IU | Vitamin C: 26.4mg | Calcium: 234mg | Iron: 5.4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

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 Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s6 Calories443kcal AuthorMichele 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 Calories: 443kcal | Carbohydrates: 2g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 475mg | Potassium: 58mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 0.02mg | Calcium: 382mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Easy Lasagna Soup An easy cheesy and comforting Italian lasagna soup that tastes like your favorite lasagna. CourseSoup CuisineItalian Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s6 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 reduced sodium beef broth 1 teaspoon Italian Seasoning 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* Cheesy Tortellini Skillet Lasagna* Italiano Chicken Nutrition Calories: 729kcal | Carbohydrates: 114g | Protein: 47g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 263mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 7mg Source: Flavor Mosaic ~~~~~ Rhonda in MO