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.
All veggies in an oven at 450 degrees.
Carrots and Cauliflower - Carrots into sticks cauliflower to bite sized pieces. Roast carrots for 10 minutes then add cauliflower and roast for another 30 minutes for a total of 40 minutes. Add 1 - 2 TBSP olive oil. 1/2 tsp salt. 1/2 - 1 tsp oregano
Asparagus and Cherry Tomatoes - Trim asparagus and leave tomatoes whole. Roast for 15 to 20 minutes. 4 - 6 cloves of garlic peeled and chopped. 1 - 2 TBSP olive oil. Salt to taste.
Broccoli - Trim into bite sized pieces in the oven for 25 - 30 minutes. 4 - 6 cloves of garlic minced. 1 - 2 TBSP olive oil; Salt to taste
Brussel Sprouts - Trim stems and remove any wilted leaves and cut in half. 30 - 40 minutes. 2 TBSP Olive oil; 1 tsp salt; black pepper
Doritos Taco Salad
Yield: 14 CUPS
INGREDIENTS:
1 lb 95% lean ground beef
1 (1.25 oz) packet reduced sodium taco seasoning
1 medium-large head of iceberg lettuce, chopped into bite sized pieces
1 medium-large tomato, diced
4 oz 50% less fat or 2% sharp cheddar cheese, shredded
4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
1 cup light Catalina or French dressing
DIRECTIONS:
Brown the ground beef in a skillet over medium heat, breaking it up into pieces.
Add the packet of taco seasoning and stir until well coated. Set aside.
In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.
Weight Watchers Points Plus:
4 per (1 cup) side dish serving* (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information (per 1 cup side serving)*:
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber (from myfitnesspal.com)
*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)
Huancaina Sauce
Ingredients:
1/2 c. non-fat greek yogurt
1 T. aji amarillo paste
1 heaping T. crumbled feta cheese
1 garlic clove
1 slice whole wheat bread, no crust
1 T. key lime juice
salt
Blend ingredients in the small bowl of a food processor until creamy. Add salt to taste. Great on potatoes
10 small avocado
1 pkg cherry tomatoes
2 small red onion
3 diced fresh jalapeño - cored and seeded and diced - more or less to taste
2 lemons juiced
5-6 dashes of Tobasco Sauce (do not substitute)
1 bunch of fresh cilantro
1 head of garlic - cloved, pounded, cleaned, chopped and minced
Slice avocado in half remove seed by striking seed with knife then half turn till seed sticks to knife then discard seed. Take avocado half and while still in skin run the knife down then across in criss cross pattern on meat of avocado and scoop out diced avocado with a spoon into a large glass bowl.
Slice lemons in half and and juice removing any seeds and add juice over diced avocado.
Add 5 - 6 dashes of tobasco sauce to mixture
Dice the red onions and jalapeños small and add to mixture.
Dice cherry tomato's into halves or quarters and add to mixture
Finely chop cilantro bunch add to mixture Use less if desired.
Mince the entire head of garlic and add to mixture. This is a very garlicky version. Trust me if you like garlic this recipe is for you.
Next take spoon and mix well careful as to not mash. This is a chunky version. Refrigerate for a couple hours and serve chilled in a pretty serving dish.
Serve with corn tortilla chips and enjoy.
9 Small Mangos - small dice
2 Red Onions - small dice
1 pack cherry tomatoes chopped in quarters
2 or 3 Jalapeños - small dice
2 limes Juiced
1 bunch cilantro chopped fine
Optional ingredients diced peaches, strawberries, red or green bell pepper, serrano peppers, diced avocados
Peel and dice Mangos in large bowl. Add diced red onions, tomatoes, jalapeños, juice of two limes and bunch of cilantro. Stir and refrigerate at least an hour to let flavors blend. Serve with tortilla chips and enjoy!
Ingredients
1 (4 oz.) box pistachio instant pudding mix
1 (20 oz.) can crushed pineapple with juice, undrained
1 bag mini marshmallows - use as many mini marshmallows as you like
1/2 cup chopped pecans
1 small tub of cool whip or more if you like.
Directions
Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently fold in cool whip. Refrigerate at least one hour or until ready to serve
Ingredients
2 box hard boiled eggs
4 can(s) whole red beets with juice
2 1/2 c white sugar starting with 1 cup and adding as needed.
1 c apple cider vinegar adding to taste
Directions
Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around.
Broccoli Salad Ingredients
2 heads Broccoli
2 Carrots
2 tsp Dijon Mustard
2 cloves Garlic
2 tsp Honey
2 Lemons
1/3 cup Pecans
2 tbsp Olive Oil
1/3 cup Raisins
1/2 Red Onion
3 tbsp Sunflower Seeds
Salt & Pepper
Broccoli Salad Directions
Trim broccoli and slice stems thinly using a mandolin.
Chop florets for the salad.
Combine sunflower seeds with pecans, raisins, onions, and carrots.
Mix juice and zest of two lemons with garlic, mustard, and honey.
Slowly mix in oil, and finish by seasoning with salt and pepper.
Use dressing to coat salad before serving
