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Recipes
Salmon Salad Sandwiches (works good with leftover salmon)
By KSmitherman
In a medium bowl, flake salmon and add remaining ingredients, except bread and lettuce
- 2 salmon fillets, cooked and chilled
- 2 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbs. sliced green onions '
- 2 tbs sweet pickle relish
- 1 tsp. lemon juice
- 1/2 tsp. hot pepper sauce
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4 to 6 slices crusty bread
- lettuce leaves
Acapulco Chopped Tuna Salad
By KSmitherman
Directions For each serving, evenly divide fresh greens among serving plates
- Ingredients
- 1 (5-oz.) bag mixed salad greens
- 1 (12-oz.) can drained and flaked Chicken of the Sea® Solid White Albacore Tuna in Water
- 1 (15-oz.) can each: garbanzo beans and kidney beans, drained
- 1 (2.25-oz.) can sliced black olives, drained
- 1/2 cup shredded Mexican cheese blend
- 1 medium ripe avocado, peeled, pitted and diced
- 1/2 cup homemade or deli fresh Pico de Gallo
- Tortilla chips or corn tortillas, cut into matchsticks and fried (garnish)
- Homemade or prepared creamy cilantro dressing
Caramel Cream Cheese Frosting
By KSmitherman
Beat butter and cream cheese well
- 1/2 cup butter, softened
- 8 ounces of cream cheese, softened
- 3/4 cup caramel ice cream topping (if you are gluten free be sure to use a gf one)
- 6 cups powdered sugar
Include these items:
By KSmitherman
Directions Spread potatoes in an ungreased 13-in
- 10 ServingsPrep: 10 min. Bake: 50 min.
Spinach Basil Pesto
By KSmitherman
Cook the pasta according to the package instructions
- 40% used a calcium-fortified pasta in this recipe which means each serving has 40% of your calcium needs for the day! If you cant find the fortified version, look for a good quality whole wheat or whole grain pasta.
- 4 4
- 8 8 8 ounces pasta, such as elbows or penne
- 2 2 2 cups packed baby spinach
- 1/2 1/2 1/2 cup packed basil leaves
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup water
- 2 2 2 tablespoons extra virgin olive oil
- 2 2 2 cloves garlic, peeled, cut in half
Black Bean Salsa
By KSmitherman
DIRECTIONS 1. Combine all ingred
- 2 (15oz) cans black beans, rinsed
- 1 (17 oz) can whole kernel corn, drained
- 2 large tomatoes, chopped
- 1 large avocado, diced
- 1/2 red onion, chopped
- 1/4 cup chopped fresh cilantro
- Dressing
- 1 Tbsp red wine vinegar
- 3-4 Tbsp lime juice
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Phenomenal Chicken and Pasta in Creamy Pesto Sauce or (Soup)
By KSmitherman
Directions Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor
- Pesto:
- 2 cups fresh basil
- 3 cloves garlic
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts ( I used roasted walnuts)
- 1 medium ripe tomato, chopped ( I did not add this)
- 1/4 cup olive oil
- 6 boneless, skinless chicken breasts, cut into strips I think 2 or 3 breast is plenty for us)
- About half of a can of chicken broth
- 1 (16 ounce) package dried penne pasta (I used half of a box and it made enough to feed about 8, so only need about a 1/4 of the box)
- 5 tablespoons olive oil, divided
- 1 large onion, diced
- 1 tablespoon sugar
- 1/2 (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
- 1/3 cup pine nuts (did not add)
- 1 cup heavy cream ( I only added a little maybe 1/2 a cup or so)
- salt to taste
Tart Crust
By KSmitherman
INSTRUCTIONS: Using the L'Equip Stick Blender beaker add cream, vanilla, and yolk and combine
- INGREDIENTS:
- Basic Tart Crust
- Your guests will go crazy over this irresistibly flaky, tender, buttery tart crust. This treasured recipe is one you'll use year after year.
- ■1 Egg Yolk
- ■3T Cold Heavy Cream
- ■1t Mexican Vanilla
- ■1T Cold Water
- ■1/2 C Cold Unsalted Butter cut into cubes
- ■1 1/4 C Unbleached AP Flour
- ■3/4 C Powdered Sugar
- ■1/2 t Real Salt
Recipes
By KSmitherman
Combine cauliflower pieces and broth in a 2-quart saucepan over medium-high heat
- 3 whole Wedges Of The Laughing Cow® Light Swiss Original Cheese
- 2 cups Cauliflower Florets, Broken Into Small Pieces
- 1 cup Chicken Or Vegetable Broth
- 1 teaspoon Minced Garlic
- 2 teaspoons Minced Yellow Onion
- ¼ teaspoons Each Kosher Salt And Freshly Ground Black Pepper
- Chopped Fresh Chives (for Garnish)
Penne Rigate with Chicken, Mushrooms and Asparagus
By KSmitherman
Cut and discard 1 inch off the tough end of the asparagus
- 1 lb. fresh asparagus (frozen worked great might also try with broccoli)
- 1 box (1oz) Penne Rigate
- 2 tbs. olive oil
- 2 cloves garlic, chopped
- 1 box (8oz) sliced fresh mushrooms
- 1 tbs. fresh chopped parsley
- Cooked chicken breast
- 1/2 cup HEB Fresh Garlic Caesar Dressing
- Salt and Pepper
- 1/2 cup Shredded Parmesan Cheese