Asian Chicken and Pasta Salad

Ingredients:

Dressing

• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons bottled chinese hoisin sauce (essential)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons toasted sesame oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/8 teaspoon black pepper

Salad

• 12 ounces boneless skinless chicken breasts
• 4 ounces angel hair pasta
• 3 medium nectarines or 3 medium peaches, sliced
• 2 cups baby bok choy, shredded
• 2 green onions, sliced

Directions:

1. Whisk together the dressing ingredients until very well combined.
2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
3. Drain and let cool slightly and cut into bite size pieces.
4. Cook pasta according to package directions.
5. Drain and toss with 3 tablespoons of dressing.
6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions
7. Drizzle with remaining dressing.

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Chicken Taco Casserole

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded (turkey is good too)
• 1 (14 1/2 ounce) can tomato sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (15 -30 ounce) can refried beans
• 1 cup cheese, grated (reserve in it's own baggie)
• 1 cup Tomato, chopped (optional)
• 1 cup guacamole (optional)
• 1/2 cup sour cream (optional)
• 5 cups tortilla chips (optional)

Directions:

1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
10. Top with your favorite toppings or dip with tortilla chips!

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Potato Squashers

Ingredients:

• 6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g)
• 2 tablespoons extra virgin olive oil, divided
• sea salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and pierce with knife.
3. Place potatoes on parchment lined baking sheet.
4. Bake for 1 hour or until tender when pierced.
5. Remove from oven; increase heat to 450 degrees Fahrenheit.
6. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
7. Drizzle with 1 tablespoon olive oil.
8. Sprinkle with salt
9. Bake 12 minutes.
10. Flip potatoes and drizzle with remaining oil.
11. Sprinkle with salt.
12. Bake 12 minutes or until outer edges and skins are crispy and golden.

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Red Lobster Nantucket Baked Cod

Ingredients:

• 1 1/2 lbs fresh cod fish fillets
• 1 tablespoon butter
• 1/2 lemon, juice of
• 2 small Tomatoes
• 2 tablespoons grated parmesan cheese
• Spice Blend
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash black pepper
• 1 dash cayenne pepper

Directions:

1. Combine all spices in a small bowl and set aside.
2. Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
3. Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
4. Arrange 2 to 3 tomato slices over top of each fillet.
5. Sprinkle grated parmesan cheese over each tomato slice. Each slice should be about half covered.
6. Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
7. Serve two pieces of fish per serving with rice on the side.

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Beef Taquitos

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Ingredients:

• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
• 1/4 cup onion, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions:

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.
10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

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Yummy 7 Layer Salad

Ingredients:

• 1 head iceberg lettuce, cored and cut into pieces
• 1 cucumber, seeded and sliced
• 1 cup frozen peas, rinsed and drained
• 1 1/2 cups celery, thinly sliced
• 1 red onions, thinly sliced or 4 scallions, slice thin
• 6 ounces sharp cheddar cheese (add more to taste)
• 1/2 lb bacon, cooked nice and crisp crumbled into pieces
• 2 hard-boiled eggs, chopped (optional)

DRESSING

• 2 cups mayonnaise
• 2 tablespoons sugar (adjust to taste)
• 1/2 cup sour cream or 1/2 cup yogurt
• 1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Directions:

1. Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
2. Mix the dressing ingredients together and pour evenly over the salad in the bowl.
3. Add a layer of cheese, then a layer of bacon.
4. Then top with egg if using.

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White Bean & Tuna Salad

Ingredients:

• 1 (19 ounce) can cannellini beans
• 1 (6 ounce) can solid white tuna packed in water
• 2 tablespoons green onions, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced

Directions:

1. Rinse and drain beans.
2. Drain and flake tuna.
3. Combine all ingredients.
4. Refrigerate.

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Kittencal's Balsamic Vinaigrette

Ingredients:

• 1 small garlic clove, minced (about 1 teaspoon or to taste)
• 1 teaspoon salt
• 3 teaspoons Dijon mustard
• 3 -4 teaspoons honey
• 6 tablespoons balsamic vinegar
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• black pepper

Directions:

1. In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
2. Add in olive oil in a slow steady stream until emulsified.
3. Season with more salt if needed and black pepper.
4. Chill for a minimum of 2 hours before using.

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Spinach Salad with Honey Bacon Dressing

Ingredients:

• 8 cups torn fresh spinach
• 1 cup sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1 medium Tomato, seeded and chopped
• 1 hard-boiled egg, chopped
• 1/2 cup shredded parmesan cheese, shredded on large holes of grater
• 7 slices bacon, cooked and crumbled
• 1/2 cup honey
• 1/2 cup vinegar
• 1/3 cup vegetable oil
• 1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice

Directions:

1. Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
2. In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
3. Pour over salad.

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Avocado Caesar Pasta Salad

Ingredients:

• 1 lb medium pasta shell, cooked and drained
• 1 cup caesar salad dressing
• salt and pepper
• 14 ounces artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, seeded and halved
• 2 medium Avocados, diced
• 1/2 cup shredded parmesan cheese

Directions:

1. Gently mix together all ingredients and chill until ready to serve.
2. Before serving, add additional salad dressing if needed, and more cheese if you like.
3. If you're making this far in advance, add the diced avocados before serving.

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Walnut Chicken

Ingredients:

MARINADE

• 6 boneless skinless chicken breasts
• 1 cup buttermilk

BREADING

• 1 cup flour
• 1 cup finely diced walnuts
• 1 tablespoon paprika
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

LAST STEP

• butter flavored Pam cooking spray

Directions:

1. Preheat oven to 375 degrees and spray baking pan with pam.
2. Place chicken in large ziplock bag and pour buttermilk in bag. Squish bag a bit to make sure chicken is evenly covered by the buttermilk. Place in fridge to marinate for several hours.
3. Combine breading ingredients. Taste and adjust seasoning to your liking.
4. Take chicken breasts, one at a time and dip both sides in breading, then place in pan.
5. Liberally spray top of chicken with pam, until they are golden in color. (This helps them brown without having to add butter or oil.).
6. Bake for 30-35 minutes or until done. Baking time will depend on the size of the chicken breasts.
7. When serving, to help the bottom breading stay on the chicken, use a spatula and a table knife. Carefully slide the spatula under the chicken, then use the knife to push the chicken off the spatula. That will help the breading stay in place rather than sticking to the pan or to the spatula.

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Salmon Salad

Ingredients:

• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon-style mustard
• 1 tablespoon water
• 1/2 teaspoon pepper
• 1/3 cup plain fat-free yogurt
• 12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
• nonstick spray coating
• 10 cups torn romaine lettuce
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly grated parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved (optional)

Directions:

1. In a small saucepan heat olive oil over medium-low heat.
2. Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
3. Transfer garlic to a blender container.
4. Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
5. Cover; blend until combined.
6. Reserve 2 tablespoons of garlic mixture; set aside.
7. Add yogurt to remaining garlic mixture in blender.
8. Cover and blend until smooth
9. Chill until serving time.
10. Thaw salmon, if frozen.
11. Rinse salmon; pat dry.
12. Brush the reserved garlic mixture evenly over salmon.
13. Cover and chill for 30 minutes.
14. Spray the unheated rack of a broiler pan with nonstick coating.
15. Place the salmon on the rack.
16. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
17. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
18. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
19. Top with tomatoes and, if desired, olives.

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Spicy Black Bean Cakes With Guacamole

Ingredients:

• 1/2 medium Avocado, seeded and peeled
• 1 tablespoon lime juice
• 2 slices whole wheat bread, torn
• 3 tablespoons fresh cilantro leaves
• 2 garlic cloves
• 1 (15 ounce) can black beans, rinsed and drained
• 1 chipolte pepper, in adobo suace
• 2 teaspoons adobo sauce
• 1 teaspoon ground cumin
• 1 egg, beaten
• 1 small Tomato, chopped

Directions:

1. Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve
2. Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
3. Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
4. Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
5. Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
6. To serve, top patties with guacamole and tomato.

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Egg Salad With Fresh Herbs

Ingredients:

• 8 large eggs, hard-boiled and finely chopped
• 1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
• 2 celery ribs, finely chopped
• 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
• salt & freshly ground black pepper
• 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
• 2 tablespoons fresh lemon juice
• 1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
• 1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
• 1 garlic clove, green shoot removed, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) bag baby arugula

Directions:

1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
3. Line plates or a platter with arugula, top with the egg salad and serve.

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Southwest Chopped Salad

Ingredients:

• 2 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 cup diced jicama (I left this out)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin
• 2 teaspoons olive oil
• 1 chipotle chile in adobo, chopped (about 2 tsp)
• 2 tablespoons chopped cilantro, plus more for garnish
• 1/4 teaspoon ground cumin
• sea salt

Directions:

1. If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water
2. Slice the kernels from the cobs.
3. (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
4. In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
5. Pour over the vegetables and toss to mix.
6. Chill for at least 30 minutes to allow flavors to blend.
7. Garnish with a few cilantro leaves before serving.

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Gluten Free Asparagus With Almond Butter Sauce

Ingredients:

• 1/2 teaspoon salt
• 15 asparagus spears, cut into 2-inch pieces (large)
• 1 red pepper, sliced thin (small)
• 2 tablespoons almond butter
• 1 tablespoon tamari
• 1 teaspoon coconut sugar crystals or 1 teaspoon other raw sugar
• 1 teaspoon lemon juice
• 1 teaspoon hot water
• salt
• pepper

Directions:

1. Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
2. Immediately immerse asparagus in cold water.
3. In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
4. Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
5. Refrigerate for at least a couple of hours.
6. Infuse love and serve!

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Salmon Quesadillas

Ingredients:

• 2 teaspoons extra virgin olive oil
• 1 cup kale, stems removed, shredded into bite-sized pieces
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1/2 cup shredded low-fat cheddar cheese or 1/2 cup colby cheese
• 1/2 cup shredded asiago cheese
• 32 inches whole wheat tortillas
• 6 ounces canned pink salmon, flaked

Directions:

1. Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
2. Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
3. In a small bowl, mix together the shredded cheeses. Set aside.
4. Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
5. Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
6. Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
7. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
8. Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired

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Healthy Wraps

Ingredients:

• 6 flour tortillas
• 6 slices lean ham
• 8 ounces softened low-fat cream cheese
• 2 tablespoons dry ranch dressing mix
• 2 -3 tablespoons chopped green onions
• 1 -2 cup Baby Spinach

Directions:

1. Mix cream cheese, onions and ranch dressing mix in bowl.
2. Spread 2-3 tablespoons mixture on tortilla in a thin layer.
3. Place spinach leaves on tortillas.
4. Place 1 slice of ham on each tortillas.
5. Wrap up tortillas and put in plastic wrap.
6. Refridgerate 1 hour before eating.

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Healthy Mexican Tortilla Pizza

Ingredients:

• 4 small whole wheat tortillas or 4 small corn tortillas
• 1 large Tomato, seeded and diced
• 1 cup green cabbage, shredded
• 1/4 cup fresh cilantro leaves, chopped
• Black Bean Dip
• 1 teaspoon olive oil
• 1/4 medium onion, diced
• 1/2 garlic clove, minced
• 1/2 tablespoon jalapeno pepper, minced
• 7 1/2 ounces black beans, from the can, drained and rinsed
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon fresh cilantro leaves, coarsely chopped
• salt & freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
3. Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.

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Healthy Tuna Salad

Ingredients:

• 3 (6 ounce) cans tuna in water
• 1/4 cup red onion
• 1/8 cup celery (optional)
• 5 teaspoons fresh dill
• 2 teaspoons mixed sprouts (optional)
• 1 teaspoon mustard powder
• 2 teaspoons Dijon mustard
• 3 teaspoons light mayonnaise
• 1 dash onion powder
• 1 dash mccormick garlic and herb seasoning (optional)

Directions:

1. Take the cans of tuna and place them in a mixing both with water intact, do not drain.
2. Chop red onion, celery, dill and sprouts.
3. Place red onion, celery, dill and sprouts in tuna and mix with fork until tuna, and the other ingredients reach a paste type consistency.
4. Mix in powdered mustard -- be sure all is mixed in evenly.
5. Mix in dijon mustard -- be sure all is mixed in evenly.
6. Taste -- make sure the ingredients are mixed to your liking -- add extra of dill, red onion, celery, powdered mustard or dijon if desired.
7. Add dash of onion powder and McCormick Garlic and Herb powder (or McCormick garlic and dill powder, or plain garlic powder).
8. Taste -- if desired put a few more dashes inches.
9. Make sure is mixed evenly and put mayonnaise in -- if more is desired -- put more in! Put each teaspoon in separately so not too much or too little is put in -- I am not much of a mayo person so for me less is more 
10. Mix evenly and put on a sandwich with tomato and sprout or even melted with swiss cheese for a tuna melt! You can even toss with lettuce and tomatoes for a great salad.

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