KFC Cole Slaw

KFC Cole Slaw

KFC Cole Slaw
Serves: 10-12
 
Ingredients
  • ½ cup mayonnaise
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ½ teaspoon sat
  • ⅛ teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • ¼ cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion
Instructions
  1. Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice.
  2. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
  3. Now you are ready to add cabbage, carrots, and onion, and mix very well.
  4. Put in refrigerator for at least 2 hours before serving.

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Lima’s Quinoa Salad

Lima's Quinoa Salad

Lima's Quinoa Salad
 
Ingredients
  • 1 Cup of cooked quinoa
  • 1 big tomato chopped
  • 1 onion chopped
  • A handful of lettuce
  • ½ cup of corn
  • Cheddar cheese cut into small cubes (Optional)
  • For the dressing:
  • Salt and pepper as per taste
  • ¼ of lemon juice
  • 3 or 4 tbsp of olive oil or any oil of choice(I use zesty lemon grapeseed oil)
Instructions
  1. In a bowl mix all the veggies with quinoa.
  2. In a glass jar add the lemon juice, oil, and season with salt and pepper, close the lid and shake it like a mad man, pour the mixture on your salad right before serving.
  3. Enjoy
  4. You can add avocado, olives, tuna, and boiled eggs if you want to make it more filling.
  5. It can replace a whole meal.

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Check out Zesty Lemon Grapeseed Oil

 

Broccoli Salad

Broccoli Salad

Broccoli Salad
 
This is delicious!
Ingredients
  • 2½ cups of Broccoli
  • ½ c Red Onion
  • 1 c Celery
  • ½ c Bacon pieces crushed up
  • ¼ c Sunflower Seeds
  • ½ c Raisins
  • For the Dressing:
  • 1 c Mayo
  • ½ c Sugar
  • 2 Tbsp. Apple Cider Vinegar
Instructions
  1. Mix together your salad then add dressing just before serving

 

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CUCUMBER SALAD IN A JAR

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CUCUMBER SALAD IN A JAR
 
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
Ingredients
  • 7 large dills, pickling cucumbers unpeeled sliced thin
  • 1½ cup sliced onions
  • 1½ cup sliced red peppers
  • 1-tbsp salt
  • 1-cup white vinegar
  • 2-cups sugar (or stevia)
  • 1-tsp celery seed
  • 1-tsp mustard seed
Instructions
  1. Mix cucumbers, onions, peppers and salt in one bowl and set aside
  2. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
  3. Remove from heat and let cool for one hour before pouring over cucumber mixture
  4. Pour mixture over vegetables
  5. Put in jars and store in refrigerator
Notes
Will keep up to 2 months
Makes 2 quart jars

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Carolina Coleslaw

CarolinaSlaw_1

Carolina Coleslaw
 
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites. For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.
Ingredients
  • 1 head green cabbage, cored and thinly sliced
  • 1 small or ½ medium red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • salt and pepper, to taste
  • ¾ c. apple cider vinegar
  • ½ c. white sugar
  • ½ c. grapeseed oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds
Instructions
  1. Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
  2. Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
  3. Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.

2016 All Rights Reserved, WendyWeighsin

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Check out Chipotle Ranch Check out Taco Seasoning

 

 

Oven “Grilled” Romaine with Roasted Chicken Salad

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Oven “Grilled” Romaine with Roasted Chicken Salad
Serves: 4
 
Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad. If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.
Ingredients
  • Salad Ingredients:
  • 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
  • 8 oz. rotisserie chicken breast meat
  • 4 oz. goat cheese
  • 1 cup red cabbage, thinly sliced
  • ½ cup pecans, chopped
  • Balsamic Vinaigrette Ingredients:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 T. fresh lime juice
  • 1 t. Dijon mustard
  • 1 clove garlic, finely minced
  • 2 t. honey
  • salt and pepper, to taste
Instructions
  1. Set your oven to broil.
  2. Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
  3. Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
  4. Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.

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ORIENTAL NOODLE SALAD

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ORIENTAL NOODLE SALAD
 
Ingredients
  • ½ - 1 Chinese Cabbage or Savoy Cabbage, shredded
  • 1 Carrot, grated
  • 4 sticks Celery, sliced
  • 6 Green Onions, chopped
  • ½ Red Onion, chopped
  • 100g/3½ ounces Roasted Slivered Almonds
  • 100g/3½ ounces packet Fried Noodles
  • For The Dressing:
  • ¼ cup white vinegar
  • ¼ cup caster sugar (fine granulated sugar but not powdered)
  • 1 tblspn Soy Sauce
  • 2 tspns Sesame Oil
  • ½ cup Olive Oil
Instructions
  1. Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Allow to cool.
  2. Toss the cabbage, onions, celery and almonds into a salad bowl.
  3. Add dressing and mix well.
  4. Just before serving add the noodles and toss thoroughly.

 

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Corn Basil Salad

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6 cobs of corn, cooked and cut off cob
1 cup Grape tomatoes, cut in half lengthwise
4 –6 basil leaves cut and mixed
3 T Italian Dressing(fat free or not)
Juice from a lime
Crushed chili pepper spice.


Mix all together and serve!!!!

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Check out Wildtree Italian Dressing Mix

ITALIAN COLESLAW

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ITALIAN COLESLAW
 
Ingredients
  • 2 packages of Angel Hair Shredded Coleslaw
  • 2 teaspoon dill
  • 2 tablespoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • ¼ cup sugar
Instructions
  1. Place the shredded cabbage into a large bowl.
  2. Whisk the rest of the ingredients together.
  3. Pour dressing over the cabbage and stir until all combined.
  4. Taste and adjust salt and pepper if needed.
  5. Refrigerate until chilled.
  6. Enjoy!

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We used Wildtree Dill Dip Blend

 

Broccoli and Bow-Tie Pasta Salad

BroccoliPastaSalad_3

Broccoli and Bow-Tie Pasta Salad
 
The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?” Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly. You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
Ingredients
  • Salad:
  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste
Instructions
  1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
  2. Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
  3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

 

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CUCUMBERS & SOUR CREAM

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CUCUMBERS & SOUR CREAM
 
Low carb!!!! If you like cucumbers, you will LOVE this!!!!
Ingredients
  • 3 large cucumbers peeled and sliced
  • 1 Container of Sour Cream
  • 3 Tbs of finely diced onion
  • 3 Tbs Rice Vinegar
  • Salt and pepper to taste.
  • I also use a little of Wildtree Dill Dip Blend
Instructions
  1. Peel and Slice cucumbers and mix together all ingredients in a large bowl (one large enough to be able to mix well). Cover and refrigerate for at least two hours. I personally make this early in the day and chill 6-8 hours.
  2. Enjoy!!

 

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Check out Wildtree Dill Dip Blend

Greek Salad

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Greek Salad
 
Ingredients
  • 2 long english cucumbers - chopped
  • 2 large tomatoes - chopped
  • 1 large purple onion - diced
  • 1 cup diced feta cheese
  • ¼ cup oil-We use garlic grapeseed
  • ½ cup balsamic vinegar
  • ½ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Combine chopped vegetables and feta cheese in a large bowl. Mix oil, vinegar, and other seasonings in separate bowl and pour over vegetables.
  2. Mix thoroughly.
  3. Store in an airtight container in the fridge.
Notes
You can also add olives. or croutons before serving for some added flavor!

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Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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Pickled Asparagus

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Pickled Asparagus
 
Ingredients
  • 8 Cups water
  • ⅓ Cup Coarse salt (for Bath)
  • 30 Spears of Asparagus
  • 1-2/3 Cups Vinegar
  • ⅔ Cup Sugar
  • 1 tsp Coarse Salt
  • 1 tsp mustard seed
  • 1-1/2 tsp Dill Seed
  • 1 White Onion sliced
  • ½ tsp chili flakes
  • 2 Smashed Garlic Cloves (for bottom of jars)
Instructions
  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.
  2. Place them in a large bowl with ⅓ cup salt, and cover with water.
  3. Let stand for about 2 hours. Drain and rinse under cool water, and pat dry.
  4. Sterilize two, pint size (wide mouth is easier) jars in simmering water for 5 minutes.
  5. Combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion slices in a saucepan over medium heat. Bring to a boil, and boil for one minute.
  6. Sprinkle in ¼ teaspoon of red pepper flakes (or to taste) and 1 crushed garlic clove in each jar. Pack the asparagus spears, tips up, in the hot jars leaving ½ of space from the rim.
  7. Pour hot pickling liquid into the jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  8. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. If any jars have not sealed properly you can refrigerate and eat within two weeks.
  9. Label and date jars and store in a cool dark place.

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Citrusy Cauliflower Kale Summer Salad

CauliflowerKale_3

Citrusy Cauliflower Kale Summer Salad
 
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor . The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Ingredients
  • Salad:
  • 1 small zucchini, washed, cut in half and uniformly sliced
  • 1 small yellow squash, washed, cut in half and uniformly sliced
  • 1 head cauliflower, washed and trimmed, florets only
  • 1 head broccoli, washed and trimmed, florets only
  • 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
  • 3 T. olive oil
  • 12 grape tomatoes, washed and cut in half lengthwise
  • 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
  • 4-6 salt-cured organic lemon slices, very finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 T. rice vinegar
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 2 t. honey
  • 2 t. Dijon mustard
  • Kosher salt and cracked black pepper, to taste
Instructions
  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
  2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
  3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.
  4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.

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Grilled Watermelon Salad

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Grilled Watermelon Salad
 
Ingredients
  • 1 tbsp + 4 tsps EVOO
  • ½ tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 4 seedless watermelon wedges, (about 2lbs)
  • Spring Mix salad blend or spinach leaves
  • 2 oz goat cheese, crumbled
  • 8 tsp honey
Instructions
  1. Preheat grill to medium high. Combine 1 tbsp oil and ¼ tsp of salt and pepper in a bowl.
  2. Brush over watermelon wedges evenly.
  3. Place watermelon on grill for roughly 2-3 on each side.
  4. Remove from heat and set aside.
  5. Divide salad mix on 4 plates.
  6. Top with watermelon, then goat cheese.
  7. Whisk together remaining oil, honey, salt and pepper. Drizzle over salads.

We used 5 pepper sea salt   (It comes 32 servings per container)

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

☆ Thank you for passing my things around and sharing ☆

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Cauliflower Salad!!!

I love potato salad…but I hate all those carbs…so I made a low carb potato salad / with cauliflower instead ….

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Cauliflower Salad!!!

1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste

mix all together and you can garnish with egg slices and parsley

chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

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Picnic Broccoli Slaw

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If y’all haven’t tried this one you should!! Your family is going to love it

Nutritious and Delicious!

1 bag of broccoli slaw
1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
Mix all together until slaw is completely covered. Refrigerate for at least 2-3 hours before serving. This is great for a picnic because there is nothing dairy based in it.
Enjoy!!

 

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com