California Salad

California Salad
 
You don't have to be in California to love this slaw recipe
Ingredients
  • ½ c. silvered almonds
  • 1 bunch green onions sliced
  • 1 large pkg. of coleslaw
  • 2 pkgs of Ramen Noodles.. oriental flavor
  • Dressing...mix all these ingredients together
  • 4tbsp vinegar
  • 4 tbsp sugar
  • 1 cup of salad oil
  • 2 tsp salt
  • 2 tsp pepper
  • flavor packets from noodles
Instructions
  1. First cook your noodles w/out the seasoning packets... then drain
  2. mix together the 1st 3 ingredients add to noodles
  3. Then pour dressing over top and mix
  4. Best when refrigerated overnight before serving
  5. Enjoy

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Zucchini & Corn Casserole

Zucchini & Corn Casserole
Serves: 12
 
Ingredients
  • 4 c. grated zucchini, squeezed dried in paper towel
  • 1¼ c. baking mix
  • 2 Tbsp. minced onion
  • 3 eggs, beaten
  • 1 Tbsp. olive oil
  • 1 c. grated cheese (I used Mozarella)
  • 1 tsp. garlic salt
  • 1 c. frozen kernel corn
Instructions
  1. Mix all ingredients in a large bowl until blended well.
  2. Coat 9" x 13" pan with cooking spray. Pour ingredients into pan and place in oven.
  3. NuWave oven:
  4. Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.
  5. Conventional oven:
  6. Preheat oven 325°.
  7. Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.

 

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Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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Sophia’s Cajun-Style Beans with Rice

Sophia's Cajun-Style Beans with Rice
 
Ingredients
  • 2½ c stewed tomatoes
  • 1 - 28 oz can red kidney beans, rinsed and drained
  • 1 onion, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ orange pepper, diced
  • ½ yellow pepper, diced
  • 2½ t Cajun spice
  • 4 c cooked rice
  • ½ t olive oil
  • ½ c shredded cheese
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Heat small pan to medium-high, add oil and sauté onions and peppers until soft; set aside.
  3. Add all of the ingredients to a large baking pan/casserole dish and stir until well blended.
  4. Cover and bake for 30-40 minutes.
  5. Turn off heat, remove cover, sprinkle on cheese and leave in oven for 5 more minutes.
  6. Enjoy!!!

 

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CARROT APPLE SALAD

CARROT APPLE SALAD
 
Ingredients
  • 3 medium carrots
  • 1 apple
  • 1 tsp lemon juice
  • ¼ cup dried cranberries
  • 2 tbsp cherry yogurt
Instructions
  1. Peel carrots and apple.
  2. Remove core from apple.
  3. Shred carrots and apple, add lemon juice and mix to coat well.
  4. This keeps the apple from turning brown.
  5. Add remaining ingredients in bowl and mix well.
  6. Chill for at least an hour, but it tastes better if you can chill it longer.

 

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German Potato Salad

German Potato Salad
 
Ingredients
  • 5 lbs red potatoes
  • Green Onions
  • 1 Package bacon
  • ½ cup Tarragon Vinegar
  • 2 teaspoons beef bullion mixed in ½ cup of hot water
  • Salt and Pepper to taste
  • Bacon grease
Instructions
  1. Wash and boil potatoes , let cool
  2. Cut bacon in small pieces and fry saving the grease.
  3. chop green onions .
  4. Peel and slice potatoes
  5. Add all ingredients and mix .
  6. Salt and pepper to taste.
  7. Enjoy!!

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Cucumber Salad with Orange Sesame Dressing

Cucumber Salad with Orange Sesame Dressing
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Wildtree Outrageous Orange Sauce
  • ¼ cup sesame oil
  • ¼ teaspoon ground mustard
  • 1 english cucumber
  • Black sesame seeds, as garnish
  • Scallions, sliced, as garnish
Instructions
  1. In a small bowl, mix together the first three ingredients and whisk to combine; set aside.
  2. Slice the cucumber into thin rings.
  3. Toss the sliced cucumber with prepared dressing and top with black sesame seeds and scallions.
Nutrition Information
Calories: 70 Fat: 4.5 gm Saturated fat: .5 gm Carbohydrates: 7 gm Sodium: 150 mg Protein: 1 gm

 

Check out Outrageous Orange Sauce

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Eggplant Pizazz

Eggplant Pizazz
 
Ingredients
  • 1 eggplant sliced lengthwise
  • 1 (8 oz) package of cream cheese
  • 6 slices of bacon
  • 2 small sweet peppers diced
  • 1 small yellow onion diced
  • 1 can of diced tomatoes
  • 1 8 ounce package of mozzarella cheese
  • sea salt and pepper to taste
Instructions
  1. Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
  2. In a frying pan saute the onion, pepper, and bacon
  3. Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
  4. In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
  5. When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
  6. Cover each slice with mozzarella cheese
  7. Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
  8. Enjoy!

 

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Mock Tots

Mock Tots
 
Ingredients
  • ½ large head cauliflower, coarsely chopped
  • ⅓ cup reduced-fat sharp cheddar
  • ¼ cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • ¼ tsp. salt
  • ½ tsp. seasoning of choice that good with cauliflower
  • fresh-ground black pepper to taste
  • 1 egg
Instructions
  1. Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (cauliflower should be just slightly soft.)
  4. Remove the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  5. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, Seasoning (if using), and fresh-ground black pepper.
  6. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  7. Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
  8. Bake 15 minutes.
  9. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
  10. Serve hot!

 

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Fried Rice

Fried Rice
 
Ingredients
  • 1 cup of uncooked rice
  • ½ lb cooked shrimp
  • 1 cup peas & carrots, frozen or fresh
  • 1 egg
  • 1 chopped onion
  • 2 minced cloves garlic
  • soy sauce to taste
  • 3 tbsp oil
  • 3 chopped green onions
Instructions
  1. Cook rice either according to package instructions or you can try this for a fluffier rice..
  2. In pot add one cup of rice -without water- and roast it for 8 minutes make sure to constantly stir the rice, add 2 cups of water and a little of salt, cover and cook for 15 min. Set a side.
  3. Heat the oil in a large skillet on medium heat.
  4. Add onion, garlic, peas, and carrots. Stir fry until tender.
  5. Move the veggies into the top side of the pan and in the other side crack the egg and scramble it than mix it throughout vegetables.
  6. Add rice and shrimp, stir well and remove from heat and add soy sauce.
  7. Add the chopped green onion before serving.
  8. Enjoy

 

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Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

 

NOTE: You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, taste before adding additional salt.

 

Ingredients:

1 pound penne pasta, cooked according to package directions and cooled

Vinaigrette:

¾ c. extra virgin olive oil
¼ c. white balsamic vinegar
2 T. fresh lemon juice

1 T. Dijon mustard

salt and pepper, to taste

2 T. olive oil

3 cloves garlic, peeled and minced.
1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
12-15 large fresh basil leaves, washed, dried and cut into thin strips

2 t. fresh oregano, stems removed and chopped

½ c. Kalamata olives

¼ red onion, thinly sliced

½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

2 c. fresh arugula

2 T. Parmigiano-Reggiano cheese, freshly grated
3 oz. block feta cheese, cut into equal sized chunks

 Directions

To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and pepper and set aside.

Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.

In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

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Cucumbers,Tomatoes, and Feta Yummy Salad

Cucumbers,Tomatoes, and Feta Yummy Salad
 
Ingredients
  • 3 Medium Cucumbers Cut in small chunks.
  • 3 medium sized tomatoes sliced.
  • ¾ cup Kalamata Olives (pitted and sliced in half)
  • 6 Tbs Extra Virgin Olive Oil (I like to use 3 grapeseed oil and 3 Tbs balsalmic vinegar)
  • ¼ cup lemon Juice
  • 2 Tbs chopped fresh Mint leaves
  • 1 4oz (or more if you'd like) tub of Feta Cheese crumbled
  • Salt and pepper to taste.
Instructions
  1. Combine all ingredients except for ½ of the feta.. mix well and chill for a few hours, when ready to serve mix well and top with some more feta (optional)

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Curried Cauliflower

Curried Cauliflower
 
Ingredients
  • 1 cauliflower(I used a med. size head) cut into florets
  • ½ tsp salt
  • 3 cups water
  • 1 10¾ oz can of cream of chicken soup
  • 1 cup (4oz) of shredded cheddar cheese
  • ⅓ cup mayonnaise
  • ½ tsp curry powder
  • ½ cup fine dry bread crumbs
  • 3 tblsp. butter
Instructions
  1. Combine cauliflower, salt and water in a large pan.. bring to a boil... Cook 8 min. or until tender, drain. Place Cauliflower in a lightly greased, shallow 2 qt casserole
  2. Combine soup, cheese, mayo, curry powder.... Spoon over cauliflower...
  3. Combine breadcrumbs and melted butter.... Sprinkle over soup mixture
  4. Bake at 350 degrees for 30 min.

 

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Campfire Potatoes

Campfire Potatoes
 
Ingredients
  • 5 medium potatoes, peeled (or not) and thinly sliced
  • 1 medium onion, sliced
  • 6 tablespoons unsalted butter
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley (or dried parsley)
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • ⅓ cup chicken broth
Instructions
  1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter.
  2. Combine the cheese, parsley, Worcestershire sauce, salt, and pepper and sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the foil tightly. Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender. (*If you don’t have a grill, you can place them in an oven at 350 F degrees for 35-40 min.)

 

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Veggie-Licious

Veggie-Licious
Serves: 6
 
Ingredients
  • ⅔ c. Orzo Pasta
  • 1 15 oz can tomatoes
  • 1 small can mushrooms
  • ½ lb. lean ground beef
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 orange bell pepper, diced
  • 1 minced garlic clove
  • salt & pepper, to taste
  • 4 Tbsp. apple juice or broth
Instructions
  1. Brown ground beef with orzo. Remove and place in small bowl.
  2. Add zucchini, onion, celery, bell pepper, garlic, and mushrooms to skillet and sautee until tender in 2 Tbsp. olive oil.
  3. After veggies are tender, add browned meat to the skillet of veggies.
  4. Next add tomatoes and apple juice/broth.
  5. Add seasonings to taste.
  6. Cover & simmer about 15 min or until liquid is absorbed.

 

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Ranch Macaroni Salad!

Ranch Macaroni Salad!
 
Ingredients
  • 16 oz shell macaroni, cook according to directions
  • small bag of frozen peas
  • 2 Roma tomatoes diced
  • 1 cucumber diced
  • ½ cup grated cheese
  • 1 package of dry ranch dressing mix
  • ¾ to 1 cup Mayonnaise (can use reduced fat Mayo)
Instructions
  1. In a medium bowl with a lid, add the Mayo and Ranch dressing together first.
  2. Mix well, then add the rest of the ingredients together.
  3. Add more Mayo if you like moister salad. (I prefer to use less)
  4. Let sit in fridge for an hour with lid on tight before serving! YUMM!

 

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Cauliflower Mashed Taters

Cauliflower Mashed Taters
 
Ingredients
  • 1 head cauliflower, cut in pieces
  • 1 garlic clove...
  • 4 oz cream cheese, room temperature
  • 3 Tbsp cream
  • 1½ tsp chicken bouillon
  • ¼ tsp black pepper
  • 2 Tbsp parmesan cheese
Instructions
  1. In a medium pot, bring 4 cups water to a boil.
  2. Add 1 tsp salt, cauliflower and garlic clove. Boil till soft.
  3. Drain, and place in a blender. Add all other ingredients and blend till creamy.
  4. Serve immediately

 

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LOADED BROCCOLI

LOADED BROCCOLI
 
Low carb!!!!
Ingredients
  • 4-5 small bunches of fresh broccoli cut into bite size pieces
  • ( Approx: 4-6 cups)
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 6-8 Slices bacon cooked and cut into bite size pieces
  • 1 Bag Shredded Cheddar Jack Cheese (two cups) or cheese of your choice.
  • 3-4 Tbs chopped fresh chives
Instructions
  1. Steam or Boil Broccoli Pieces ( I boiled for 10 minutes)
  2. Drain and Let cool
  3. Mix together Mayonnaise, Sour Cream, 1 cup of the Shredded Cheese and half of cut up Bacon, Place in baking dish that is lightly sprayed with non stick spray,
  4. Top with remaining cheese and bacon pieces.
  5. Cook in oven 400° for 10- 15 minutes until cheese is melted
  6. Top with chopped Chives and serve! ENJOY!!

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ITALIAN-ONION SEASONED GRILLED VEGGIES

ITALIAN-ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds...
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients,..toss to coat, place on a double thickness of heavy duty foil... dot with butter... fold foil around the veggie mix and seal tightly.
  2. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. turning once..

 

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