Mandarin Chicken Salad from Esther Dick

Ingredients:
1/2 cup sliced almonds       1 cup chopped celery
3 Tbl. sugar                       2 green onions chopped
1/2 head romaine lettuce or other choice of green lettuce
 2 cans mandarin oranges
1 bag baby spinach            
3 chicken breasts, cooked and cut in small bites
Dressing:
1/2 cup peanut oil             4 TBL sugar
4 TBL red wine vinegar       1 tsp salt
dash pepper                     1 TBL parsley

Directions:
Carmelize the almonds by stirring almonds and sugar over high heat until sugar crystallizes and almonds turn toasty brown.   Make salad and add almonds and mandarin oranges on top after tossing the salad with dressing.

Number Of Servings:about 12




I could eat this salad. every.day!  It is THAT good.  You can omit the chicken and eat it as a side or add the chicken and make it a meal.  This would also taste great with chicken nuggets, fish like salmon, and probably more! 

Broccoli Salad

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 4 cups small broccoli florets (about 1 1/2 pounds) 
• 1 1/2 cups seedless green grapes, halved
• 1 cup chopped celery 
• 1 cup raisins
• 1/4 cup salted sunflower seed kernels
• 1/3 cup light mayonnaise 
• 1/4 cup plain fat-free yogurt 
• 3 tablespoons sugar 
• 1 tablespoon white vinegar

Preparation

• Combine the first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Marie's Easy Slow Cooker Pot Roast

Prep Time: 20 Min

Cook Time: 9 Hrs

Ready In: 9 Hrs 20 Min

Servings  8

Ingredients

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

Directions

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Japanese Beef Stir Fry

Prep Time: 30 Min

Cook Time: 15 Min

Ready In: 45 Min

Servings 8

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)

3 tablespoons cornstarch

1 (10.5 ounce) can Campbell's® Condensed Beef Broth

1/2 cup soy sauce

2 tablespoons sugar

2 tablespoons vegetable oil

4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced

2 medium red peppers, cut into 2"-long strips

3 stalks celery, sliced

2 medium green onions, cut into 2" pieces

Hot cooked regular long-grain white rice

Directions

1. Slice beef into very thin strips.
2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Footnotes

1. TIP: To make slicing beef easier freeze beef for 1 hr. 
2. MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.

Broccolini and Tomato Soup

Carma Mangum’s sloppy Joe’s

This is my grandma's recipe.  I absolutely love it!  Hope you enjoy all the yummy veggies hidden inside!  Tastes great as leftovers as well. 

Ingredients:

1 lb. ground beef or turkey

1/4 green bell pepper chopped

1/2 cup chopped onion

1/4 cup chopped celery

1/2 cup grated carrot

2/3 cup catsup or 1 8 oz. can tomato sauce

3 T. mustard

1 T. vinegar

1/3 cup brown sugar

1 1/2 t. worcestershire sauce

sea salt and fresh ground pepper to taste

serve on whole wheat buns (I often use only the bottom bun and a huge piece of lettuce for the top to make it even more nutritious!)

optional toppings might include: lettuce, tomato, avacodo, etc.  

Directions:

Brown the meat.  Add everything else and simmer for 30 minutes.  Serve on top of whole wheat buns. Enjoy:)

Homemade V8 Juice (Raw Recipe)

Serves: 2-3

Takes: 5 Minutes

Ingredients:

• 6 medium carrots
• 1 small beet (wash well)
• 3 large tomatoes
• 2 cups baby spinach (may increase if you like)
• 1/4 head cabbage
• 1 habanero pepper (or more to taste if you like it spicy)

• 1 red bell pepper
• 1 green bell pepper

• 3 stalks celery

• 1/4 sweet onion
• 1/2 garlic clove

• 3 kale leaves (a little goes a long way so be careful)

• chili pepper
• sea salt

Directions:

1. Juice all veggies, add chili pepper and salt to taste.

Carrot/Apple Juice

Ingredients:

6 large carrots, scrubbed only

3 large celery ribs

3 large apples, cored

2 tablespoons lemon juice (or to taste)

Directions:

Process in juicer, mix well and enjoy

Refrigerate in a container with lid

Roast Vegetable Casserole

Prep time: 15 minutes

Cook time: 1 hour

Serves: 6 servings

Ingredients:

1 Tbs olive oil

2 large onions, peeled and cut into quarters

4 large stalks celery, cut into

2-inch pieces

4 large carrots, peeled and cut into 2-inch pieces

1 large acorn squash, peeled, cut in half, seeded, and cut into large chunks

8 cloves garlic, peeled and left whole, optional

3 potatoes, peeled

2 scallions, trimmed and thinly sliced, optional

Salt and freshly ground black pepper

1 Tbs chopped fresh thyme, or 1 tsp dried

5 medium-size ripe tomatoes, cut into quarters, or 2 cups canned whole tomatoes, chopped

2 Tbs flour

4 cups chicken stock or vegetable stock

1. Preheat oven to 400 degrees. Grease the bottom of a large flameproof roasting pan with oil. Place onions, celery, carrots, squash, garlic (if desired), potatoes, and scallions in pan. Stir well; add salt, pepper, and thyme.

2. Roast, stirring once or twice, for 30 minutes. Remove from oven and gently stir in tomatoes. Reduce temperature to 350 degrees and roast for another 15 minutes.

3. Remove pan and place it over two burners set on medium-high heat. Sprinkle flour onto vegetables and mix well. Cook for 2 minutes, stirring constantly. Gradually add stock and bring to a boil.

4. Taste; add salt and pepper if desired. Place pan back in oven. Roast 15 minutes until sauce is thick and vegetables are cooked. Serve hot.

Chicken Pot Pie IX

Prep Time: 20 Min; Cook Time: 50 Min; Ready In: 1 Hr 10 Min

Servings  8

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk of choice

2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Borscht I

Serves: 8

Prep Time: 25 Min; Cook Time: 1 Hr; Ready In: 1 Hr 25 Min

Ingredients

6 cups water

3/4 tablespoon salt

1/2 cup finely chopped carrots

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 can peeled and diced tomatoes

1/2 cup chopped onion

1 1/2 cups finely shredded cabbage


1 bunch beets, quartered (3 beets)

3 potatoes, quartered

1/4 cup heavy cream (go to dairyfree.com for sub ideas)

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

sour cream, as garnish (go to dairyfree.com for sub ideas)

Directions (I have modified these directions to save time.  Hope you enjoy--Jess)

1. Place first 8 ingredients in a large stock pot over high heat. Bring to a boil then reduce heat and let simmer. 
2. In a separate stock pot, bring potatoes and beets to a boil and cook until soft.  
3. Take out half the beets with a slotted spoon and dice.  Drain the rest of the beets and potatoes and place them in a bowl with 1 tablespoon of butter and the cream. Mash together until smooth.  
4. Add diced beets and beet/potato puree to stock pot with the rest of the veggies. Simmer until veggies are just tender but still firm. Reduce heat and simmer a few minutes more. Season with black pepper, and sour cream if desired. (I use Fage Greek yogurt instead of sour cream.  It has NO fat, and 23 grams per 1 cup, low in sugar, and has probiotics to boot.  It is sooooo good for you!  

Tempeh and Blue Cheese Salad

Prep Time: 20 Min; Cook Time: 20 Min; Ready In: 50 Min

Servings 5

Ingredients

1 (8 ounce) package tempeh, cut into 1/2 inch squares

1 tablespoon vegetable oil

1/2 cup ranch salad dressing

1 tablespoon choice of milk

2 cloves garlic, minced

1/2 teaspoon dried dill weed

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 small red bell pepper, finely chopped

1 stalk celery, finely chopped

1/2 small red onion, finely chopped

8 ounces shredded romaine lettuce

2 ounces crumbled blue cheese

1/4 teaspoon sea salt, or to taste

Directions

1. Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
2. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Quick and Easy Chicken Noodle Soup

Prep Time: 10 Min; Cook Time: 20 Min; Ready In: 30 Min

Servings  6

Ingredients

1 tablespoon butter or butter substitute

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Stuffed Green Bell Peppers

Prep Time: 25 Min

Cook Time: 20 Min

Ready In: 45 Min 

Ingredients:

4 green bell peppers

1 pound ground beef, turkey, or tofu

1 1/2 cups chopped onion

6 cloves garlic, minced

3 stalks celery

1 (16 ounce) jar chunky pasta sauce (or one recipe Jamie Oliver’s tomato sauce) 

1/2 cup chopped onion

1 (6 ounce) package tomato lentil couscous mix (I use 1 cup quinoa)

8 ounces shredded sharp Cheddar cheese (or you can substitute rice cheese--found at whole food and even at Kroger!)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped celery and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
3. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
4. Bake at 375 degrees F for 20 minutes, or until cheese is bubbly and slightly brown on top.

The Best Tomato Sauce Ever

This sauce has 8 veggies!  WOW!!!

Use the sauce to make French Bread Pizza's, gluten free pizzas, zucchini pizzas, english muffin pizzas, flatbread pizzas, top it on pastas, and more!  

Japanese Beef Stir-Fry

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Autumn Slaw w/Apples & Bacon

Cantaloupe with Chicken Salad

You can omit the chicken to make this dish vegetarian.

Chicken Pasta Salad with Cashews and Dried Cranberries