TRI-COLOR PASTA SALAD

1 pkg (16-oz) fusilli pastam uncooked

1 lemon

1/4 cup olive oil

2 tbsp flaxseed oil

1 tsp Dijon mustard

Cherry tomatoes

Cubed cooked ham

diced bell pepper, red preferably

1 pkg frozen peas, thawed and drained

sliced green onion

In a large bowl, grate 1/2 teaspoon of the lemon zest and squeeze the juice from the lemon. Add both oils to the bowl and combine with the lemon. Add the mustard and salt. Set aside.

Cook pasta according to package directions; drain. Add pasta and the remaining ingredients to the bowl with the oils and lemon. Toss mixture until combined.

Yield: 8 servings.

Note: The oils in this salad are good for the brain.

photo for refference only

not this exact recipe

GRUYERE CHEESE-APPLE SPREAD

This recipe takes only a few (maybe 5) minutes to prepare. It does need to chill for an hour before serving.

1 pkg (8-oz) cream cheese, softened
1 cup shredded Gruyere cheese
1 tbsp milk
2 tsp prepared mustard

1/3 cup shredded peeled apple

2 tbsp finely chopped pecans
2 tsp chopped chives

In small mixing bowl combine the cream cheese, Gruyere cheese, milk, and mustard; beat at medium speed for 3 minutes. Stir in the apple, pecans, and chives. Cover and refrigerate at least an hour. Serve with assorted crackers.

file photo gruyere cheese

GRILLED CHILI CORN

This is actually an old recipe from the 70s but it is still worth keeping around!

1/2 cup butter, softened
1/4 cup finely chopped green bell pepper
2 tbsp finely chopped pimento
1 tsp salt
1/2 tsp chili powder
6 to 8 ears of corn, depending on size

Whip the butter until light and fluffy. Stir in bell pepper and pimento, salt and chili powder. This should make a cup of mixture. Place each ear of corn on a square heavy duty foil that has been doubled. Spread with about 2 tablespoons of the butter mixture. Wrap securely in the foil, twisting ends closed. Roast directly on medium coals for 10 to 15 minutes, turning once during this time.

rile photo for reference only

CARAMEL APPLE CHEESECAKE JARS

 

8 ounces cream cheese, softened

1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups Cool Whip
1 1/2 cups apple pie filling (homemade or store bought)
2 tablespoons caramel sauce
1 cup graham crackers, crushed
2 tablespoons butter, melted

In a large bowl, beat cream cheese, sugar and vanilla extract. Once combined, fold in cool whip. Scoop into a piping back or ziplock bag with a corner cut off, to make layering easier.

In a second bowl, mix together apple pie filling and caramel sauce. Scoop into a piping bag or ziplock bag with a corner cut off to make layering easier.

In a third bowl, combine crushed graham crackers and butter. Mix until it is the consistency of wet sand.

In a mason jar (or any any glass jar/cup) build your cheesecake: 1 layer graham cracker crust, 1 layer cheesecake mixture, 1 layer apple pie filling. Continue this pattern until you reach the top. Cover the top with a dash of caramel sauce and a thin layer of crushed graham crackers. Flatten.

Serve and enjoy!  

Note: I got this recipe and photo from a cousin.

PB&J DESSERT

For the PB&J lover in your family!

2 cups cold milk
1/4 cup creamy peanut butter
1 pkg (4-serving size) French vanilla instant pudding mix
1/2 tsp water
1/3 cup red raspberry* jelly or preserves
Whipped cream for garnish, if desired
chopped peanuts for garnish, if desired

In the small bowl of electric mixer, gradually beat the milk into the peanut butter. Add the pudding mix and beat a low speed for about 2 minutes.

Stir the water into the jelly or preserves until well blended. Layer the pudding mixture and the jelly mixture into 5 parfait glasses. Top each with a dollop of whipped cream and a sprinkle of chopped peanuts, if desired.

*Or your favorite jelly or preserves.

file photo

CREAMY TUNA RICE

1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

Recipe and photo from Kraft Foods.

TUNA SPAGHETTI

 

1 lb dry spaghetti

1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion

Cook the spaghetti according to the package directions; drain well.

While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.

Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

 

File photo for reference only.

HEALTHIER WAFFLES

1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

CAJUN CHICKEN PASTA

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper  
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

 Yield: 2 Servings
  

Recipe and photo from AllRecipes

EASY CHICKEN STROGANOFF

1 cup cubed chicken

1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream

Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.

Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.

Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

Garnish as desired.

File Photo