2 Cans 14.75 ounce Pink Salmon (chicken of the sea) remove bones
3 Stalks of celery
1 large yellow onion (sweet)
4 - 5 Tablespoon Olive oil mayonnaise
Handful of flatleaf parsley
Combine all ingredients mix well. Serve on wheat bread, or low carb mission wheat tortillas.
16 ounces cream cheese softened
1 cup (4 ounces) shredded American cheese
1/4 cup finely diced onion
1 tablespoon chopped garlic
1/4 cup diced red bell pepper (if canned, rinse and drain well)
22 whole canned or pickled jalapeño peppers, seeds removed and cut in half
In large bowl, cream the cheeses together on medium speed 1 minute. Using a rubber spatula, scrape the sides of the bowl. Add onions and garlic and beat again 2 minutes on medium speed. Scrape sides again. Add red peppers and mix 15 seconds more. Set aside. Rinse jalapeño pepper halves in cold water and drain well. Just before serving, fill each pepper with about 1 tablespoon of cheese filling using a pastry bag.
Tip: rinse and drain canned red peppers very well or the cream cheese will turn pink. If stuffed peppers will not be served right away, store pepper halves and cream cheese separately in the refrigerator.
Serves 8
4 fresh cucumbers, peeled, into 3/4 - inch slices
1 yellow bell pepper, cored, into 1/4 inch strips
1 green bell pepper, cored, into 1/4 inch strips
1 red bell pepper, cored, into 1/4 inch strips
1/2 cup green onions, into 1/4 inch slices
1 cup halved cherry tomatoes
1/2 medium red onion, slivered
1/2 cup white vinegar
1/4 cup dill pickle juice
1 tablespoon granulated sugar
1/4 cup vegetable oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
TO PREPARE
In large bowl, combine all vegetables.
In small bowl , whisk vinegar, pickle juice, sugar, vegetable oil, salt and pepper together until sugar is dissolved. Pour over vegetables and toss lightly to coat evenly. Marinate at least 1 hour in the refrigerator, tossing several times. Serve well-chilled.
Tip: Use the juice from the dill pickle jar in the refrigerator.
Ingredients
1 (28 oz) can diced tomatoes
2 cups red enchilada sauce
1 Tablespoon olive oil
1 medium yellow onion, chopped
1 bell pepper, chopped
1 jalapeno, seeded and diced
1 lb. ground turkey
1 can corn, drained
1 teaspoon cumin
1½ teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
10 whole wheat lasagna noodles, broken into 2 inch lengths
1 cup shredded monterey jack cheese
1 avocado, sliced
1 bunch cilantro, chopped
Instructions
Heat oil in a very large saute pan over medium heat. Add onion, bell pepper, and jalapeno. Cook until starting to soften, about 5 minutes. Add ground turkey and cook until no longer pink.
Stir in the corn then season the mixture with cumin, chili powder, oregano, and salt.
Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and enchilada sauce over pasta. Cover and bring to simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender, about 20-25 minutes. Allow the mixture to simmer uncovered for the final five minutes.
Remove from heat and sprinkle with cheese. Allow the mixture to stand uncovered for 10 minutes or until cheese is melted and mixture is thickened. If desired, you can throw it under the broiler for a few minutes to brown on top. Serve with fresh avocado slices and cilantro
Ingredients
1-1/2 cups sugar
3/4 cup white vinegar
3/4 cup olive oil
3 teaspoons salt
1 teaspoon celery seed
1 medium head cabbage, shredded
1 large onion, chopped
1 medium green pepper, chopped
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil; boil for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
In a large bowl, combine the cabbage, onion and pepper; add dressing and toss to coat. Refrigerate until chilled.
Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
Freezing Corn
What is the correct way to freeze corn? Does it always have to be blanched?
ANSWER - Frozen corn on the cob is prepared by blanching small ears (1 1/4 inches or less in diameter) for 7 minutes in boiling water; medium size ears (1 1/4 to l 1/2 inches in diameter) for 9 minutes, and large ears (over l 1/2 inches in diameter) for 11 minutes. Cool in several changes of cold water and drain. To package, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze.
For frozen cut corn, blanch for 4 minutes, cool, and cut kernels from the cob at about three-fourths of their depth. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from their tops. Squeeze out air, leaving a 1-inch headspace, label, and freeze.
Corn kernels can also be individually frozen before packaging so that small portions can be removed from the freezer bags. Spread corn kernels on a cookie sheet or shallow pan and place in the freezer for a few hours until they are firm. Remove from the freezer and scrape the kernels into a freezer bag. Squeeze out air, seal, label, and return the frozen corn to the freezer.
Research has shown that unblanched super sweet corn can be held in frozen storage for up to 8 months without significant loss of flavor quality. Beyond 8 months of frozen storage, however, the blanched corn was preferred by a taste panel. The storage life of frozen corn is likely to vary depending on the variety used and growing conditions for a particular year.
So a good rule of thumb is that if the corn is to be eaten within the same year it is grown, it may not require blanching. However, for longer term frozen storage, blanching will result in a higher quality product. For more information read Let's Preserve Sweet Corn at the link below.
Let's Preserve Sweet Corn
Chopped Cobb Salad
INGREDIENTS
8 cups chopped Romaine Lettuce
1/2 lb Smoked bacon, cooked and chopped or crumbled
1 8 oz chicken breast, cooked and chopped
3 hard boiled eggs, chopped
1 cup diced tomatoes
1 avocado, diced
1/2 cup crumbled blue cheese
3/4 cup Avocado Ranch Salad Dressing
INSTRUCTIONS
Place the romaine in a large bowl. Top with the bacon, chicken, eggs, tomatoes, avocado and blue cheese. Toss to combine. Pour the dressing on top and toss to coat the salad with the dressing. Serve immediately.
Avocado Ranch Salad Dressing
INGREDIENTS
1 avocado
3/4 cup buttermilk
1/2 cup sour cream
1/4 cup fresh dill
1/4 cup fresh parsley
1/8 cup fresh chives
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons seasoned rice vinegar
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
Combine all of the ingredients in a blender or food processor and process until smooth. For a thinner dressing, add more buttermilk until you reach the desired consistency. Store in the refrigerator.
