Coffee Cup Egg Scramble

• 2 eggs
• 2 tbsp. milk
• 2 tbsp. shredded cheese
• Freshly ground black pepper

Coat a microwave safe coffee cup with cooking spray.  Add eggs and milk and beat until blended.

Microwave on high 45 seconds.  Stir well and microwave on high another 45 seconds.  Stir well, add cheese and microwave on high another 15 seconds.  Stir once more, season with freshly ground black pepper and enjoy!

Cheesy Tomato Chicken Bake

• 2 large (or 4 small) boneless skinless chicken breasts
• 1/2 medium yellow onion, thinly sliced
• 2 - 14.5 oz. cans petite diced tomatoes
• 1/2 cup Italian parsley, minced 
• 1 tbsp. chopped garlic
• 1 cup grated fontina cheese

Preheat oven to 425F.

Spray a 9x13 baking dish with cooking spray.  Lay out the sliced onions and put chicken breasts on top, season with salt and freshly ground black pepper.

In a bowl, combine tomatoes, parsley and garlic and mix well.  Spoon the tomato mixture on top of the chicken breasts.  Bake for 35  minutes, or until meat thermometer reads 160F.

Turn broiler to high.  Take dish out of the oven and sprinkle the cheese over the tops of the chicken.  Broil for 2 minutes, until cheese is bubbly.

Enjoy!

Our Christmas Eve Feast

Broiled Atlantic Lobster Tails

• 4 - 4oz. Atlantic Lobster Tails
• 4 tbsp. butter, cut into chunks
• 1/2 lemon, juiced
• 1/2 - 1 tsp. Old Bay seasoning

 Preheat broiler. With kitchen shears, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with butter, squeeze lemon juice, and dust liberally with Old Bay seasoning.  Set lobster tails in a baking dish and broil 4 to 6 inches from heat for 8-10 minutes, until meat is opaque in center.

Shrimp Scampi

• 2 lbs. shrimp, peeled and deveined - tails left on
• Salt and freshly ground black pepper
• Olive oil
• 1 small onion, chopped
• 2 tbsp. chopped garlic
• 1 lemon, juiced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp. butter

Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, 3 minutes. Remove the shrimp from the pan and set aside. Add the onions and saute until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and broth, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and add the butter.

Roasted Fingerling Potatoes

• 24 oz. fingerling potatoes
• 2 sprigs fresh rosemary, finely chopped
• 2 tsprigs fresh sage, finely chopped
• 3 sprigs fresh thyme, finely chopped
• 1 tbsp. chopped garlic
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and pepper

Preheat oven to 500F and place a baking sheet inside to heat.

In a bowl, combine the fresh herbs, garlic and olive oil and mix well.  Add the potatoes and season with salt and pepper. Remove sheet pan from oven, pour potatoes onto pan and drizzle with olive oil. Place potatoes in oven and reduce heat to 425F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Asparagus

• 1/4 cup water
• 1 bunch fresh asparagus, 1 to 1 ½ inches cut off the bottom
• Olive oil
• 1 tbsp butter
• Salt & Pepper

Pour the water onto 4 paper towels that are laid out on your counter. Lay the asparagus on top of the dampened towels. Sprinkle with salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, 3 minutes.

Meanwhile, heat the butter in a sauté pan. Remove the asparagus from the microwave using tongs and carefully unwrap. Add the asparagus to the heated butter, drizzle with olive oil, season with salt & pepper, and sauté for another 3-5 minutes.

 

 MERRY CHRISTMAS!

Ugly Christmas Sweater Party Food!

Bacon Wrapped Tater Tots

• 1 bag frozen tater tots
• 1 1/2 packages bacon

Preheat oven to 425 F.

Cut each slice of bacon into 3 pieces.  Wrap each piece around a tater tot and lay in a baking pan seam side down.  Bake until bacon is crispy, 20-25 minutes.

Salmon Wraps

• 6 oz. smoked salmon, thinly sliced
• green onions, minced
• whipped cream cheese
• toothpicks

Slice salmon into pieces.  Put a dollop of cream cheese and a few minced green onions on each piece, roll up and secure with toothpicks.

Saucy Turkey Meatballs

• 2 tbsp. dark brown sugar
• 2 1/2 tbsp. apple cider vinegar
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 - 14.5 oz can petite diced tomatoes with jalapenos
• 1 - 20 oz. package lean ground turkey
• 3 tbsp. bread crumbs
• 1 tsp. Italian seasoning
• 1 tbsp. chili powder

Combine the brown sugar, vinegar, cumin, paprika, cayenne, salt and tomatoes in a food processor and blend until smooth.

In a large bowl, combine turkey, breadcrumbs, Italian seasoning and chili powder, mix well.  Using wet hands, shape into 40 mini meatballs.

Heat a large skillet over medium-high heat and coat with cooking spray.  Add meatballs and cook 3 minutes, turning to brown on all sides.  Add tomato mixture to the pan and bring to a simmer.  Cover, reduce heat, and let simmer for 8 minutes or until the meatballs are done. Uncover and continue to simmer 2 more minutes to slightly thicken the sauce.

 Blue Cheese Apricot Bites

• 2 tsp. butter
• 2 tbsp. chopped walnuts
• 2 tsp. sugar
• 1/4 tsp. dried rosemary, finely crushed
• 1/4 cup crumbled blue cheese
• 1/4 cup whipped cream cheese
• 20 dried apricots

In a small skillet, melt butter over medium heat.  Add walnuts and sugar and cook, stirring constantly for 2-3 minutes, until walnuts are toasted.  Transfer nuts to a sheet of aluminum foil to cool.

Meanwhile, in a small food processor, combine blue cheese and cream cheese and mix until smooth.

Spoon about 1/2 tsp. of the cheese mixture on top of each apricot and sprinkle with nuts.

Deviled Eggs

• Eggs
• Salt
• Reduced Fat Mayonaisse
• Dijon Mustard
• Paprika

Put the eggs in a saucepan and cover with water.  Bring to a boil and generously season with salt.  Reduce heat to a mild boil and cook for 12 minutes.

Once cool enough to handle, peel the eggs and slice in half.  Add the yolks to a bowl, reserving the whites.   Once all yolks are separated, add mayonnaise to the bowl and mash with a fork until it's a smooth consistency.  Add dijon mustard, to taste. Put a dollop of egg mixture into each egg white and sprinkle with paprika.

Unfried Chicken

• 1 cup reduced fat buttermilk
• 1 tbsp. hot sauce
• 4 skinless, boneless chicken breasts
• 1 1/2 cups panko bread crumbs
• 3 tbsp. parmesan cheese
• 1 1/2 tsp. onion powder
• 1 1/2 tsp. garlic powder
• 2 tsp. black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika

In a bowl, combine buttermilk and hot sauce.  Add chicken and let soak in the refrigerator for an hour.

Preheat oven to 400F.

Combine the remaining ingredients in a large ziploc bag and place the chicken in the bag.  Shake well, until chicken is evenly coated.  Lay chicken on sprayed baking sheet and lightly coat with cooking spray.

Bake 15-18 minutes, turn over and bake 15 minutes more, or until done.

Enjoy!

Thanksgiving 2013 Feast!

Roasted Turkey Breast

• 1 - 4-5 lb. turkey breast
• 1/2 stick unsalted butter
• 1 cup reduced sodium chicken broth
• coarsely ground black pepper

Preheat oven to 350F.

Remove turkey from casing and rinse well.  Put it on a rack in a small roasting pan and baste with 2 tbsp. melted butter.  Season with freshly ground black pepper.  Put the broth in the bottom of the roasting pan.

Cook 2.5 hours, basting twice with remaining butter and broth in the bottom of the pan.

Let rest 10 minutes before slicing.

Ultra Creamy Mashed Potatoes

• 4 cups reduced sodium chicken broth
• 3 large potatoes (2 1/2 lbs), peeled and cut into 1-inch chunks
• 1 cup cream
• 2 tbsp. butter
• Freshly ground black pepper

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

Reduce the heat to medium.  Cover and cook for 10 minutes or until the potatoes are tender.  Drain the potatoes in a colander, reserving the broth.

Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper.  Add additional reserved broth, if needed, until desired consistency.

 Moist and Savory Stuffing

• 3cups reduced sodium chicken broth
• Freshly ground black pepper
• 2 large stalks celery, chopped
• 1 large yellow onion, coarsely chopped
• 2 large leeks, white and light green parts only, chopped
• 1 - 14 oz. package Pepperide Farm Herb Seasoned Stuffing
• 1 cup homemade sourdough croutons (or croutons from a bakery)

Heat a small amount of olive oil in large pot over medium heat.  Add the celery, onion and leeks and saute until starting to get soft, 10 minutes.  Season with freshly ground black pepper.  Add the broth and cook for a couple of minutes.  Remove the saucepan from the heat, add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish and cover with foil.

Bake at 350F for 30 minutes.  Remove the foil and continue to bake for 10-15 minutes,  until stuffing is hot and getting crisp on the top.

Creamed Pearl Onions

• 2 cups frozen pearl onions, thawed
• 2 cups reduced sodium chicken broth
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 2/3 cup light cream
• 1 tbsp. minced chives

Combine onions, broth, sugar and salt in a 8" saucepan.  Simmer for 10 minutes, until the onions are tender.  Strain the onions and put them back in the pan. Add cream and cook until thickened.  Stir in chives and season.

 Brussel Sprouts with Bacon, Garlic and Shallots

• 6 slices center-cut bacon
• 1 large shallot sliced (1/2 cup)
• 1 1/2 lbs. Brussel sprouts, trimmed and halved
• 6 garlic cloves, thinly sliced
• 3/4 cup reduced sodium chicken broth
• salt & freshly ground black pepper

 Heat a large nonstick skillet over medium-high heat.  Add bacon and saute for 5 minutes, until bacon begins to brown.  Add shallot and Brussel sprouts, saute 4 minutes.  Add garlic and saute 4 more minutes or until garlic begins to brown, stirring frequently.  Add the broth and bring to a boil.  Cover and cook for 5 minutes.  Uncover and continue to cook, stirring occasionally, 5 minutes, or until the broth mostly evaporates and the sprouts are crisp-tender.  Remove from heat and season.

Thanksgiving Feast!

Zucchini with Garlic and Herb Cheese

• 3 medium zucchini
• 1 container Alouette Light Garlic & Herb Cheese Spread
• Olive Oil
• Salt & freshly cracked black pepper

Use a vegetable peeler to peel thick ribbons from the zucchini. 

Heat about 2 tbsp. olive oil in a medium saute pan over medium heat.  Add the zucchini ribbons, a few at a time, allowing to cook for about 15 minutes on each side. Let dry on paper towels and continue with the remaining ribbons until you've cooked them all.  Pat the zucchini dry and season with salt and pepper and set aside to cool.

Lay the zucchini ribbons flat on a work surface.  Place a dollop of cheese spread on the end of each ribbon and roll up gently to encase the filling.

Enjoy!

Sausage & Ricotta Lasagna Roll Ups with Garlic Bread

Sausage & Ricotta Lasagna Roll Ups

• 1 - 19.5 oz. package sweet Italian turkey sausage, casings removed
• 1 - 19.5 oz. package spicy Italian turkey sausage, casings removed
• 1/4 tsp. red pepper flakes
• salt & freshly ground black pepper
• 1 tbsp. minced garlic
• 2 - 24 oz. jars Tomato & Basil pasta sauce
• 1 - 1 lb. box lasagna noodles (18 noodles)
• 2 - 15 oz. container low fat ricotta cheese
• 1/4 cup fresh basil, minced
• 1/4 cup fresh Italian parsley, minced
• 4 cups mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 eggs

Heat a large skillet over medium high heat.  Add the sausages and crumble in the pan and cook until sausage is crumbled and cooked through, 7minutes.  Drain the fat and return to the pan.  Season with salt and pepper and add the garlic and red pepper flakes and cook for another minute.  Add the remaining pasta sauce and combine well.  Remove from the heat and let cool.

Meanwhile, cook lasagna noodles according to instructions and then lay them out on parchment paper to cool.  Do this right away or they stick!

Preheat oven to 350 F.

Combine the ricotta, 2.5 cups of the mozzarella, Parmesan, egg, basil and parsley in a large bowl and mix well.

Pour about a cup of sauce each into two 9x13 baking dishes.  You will need two 9x13 baking dishes, fitting 9 lasagna roll ups in each pan.

Spoon a thin layer of the ricotta mixture down the entire length of a lasagna noodle.  Cover the ricotta with a thin layer of the sausage sauce mixture.  Starting from one end roll the noodle up and place in a 9x13 baking dish seam side down.  Repeat this with all 18 noodles.  Cover each roll up with remaining sauce mixture and sprinkle with remaining mozzarella.

Cover the pans with foil and cook for 20 minutes.  Remove the foil and continue to cook for 15-20 minutes until sauce is bubbling and cheese is melted.

Garlic Bread

• 1 large loaf Italian bread
• 4 tbsp. light butter
• 4 tbsp. olive oil
• 1 tbsp. minced garlic
• dried oregano
• paprika

Cut bread in half lengthwise.

Mix the butter, garlic and olive oil in a bowl.  Generously spread the mixture over both sides of the bread.  Sprinkle both sides with oregano and paprika.

Wrap the loaf in foil and refrigerate all day.  Bake at 350 for 20-30 minutes.  You can cook this at the same time as the lasagna roll ups.

Serve with a salad.  Perfect for entertaining!

Hot Spinach-Artichoke Dip

• 1 - 10 oz. package frozen chopped spinach
• 2 - 13.75 oz. cans artichoke hearts
• 1/2 cup Best Foods Light Mayonnaise
• 1/2 cup light sour cream
• 1 cup freshly grated Parmesan cheese
• 1 cup grated pepper jack cheese

Preheat oven to 350F.  Grease a casserole dish with nonstick cooking spray.

Heat the spinach in the microwave on high for 5 minutes.  Squeeze dry, using paper towels to get rid of any water.  Drain the artichokes and chop in a food processor.

Combine the spinach, artichoke hearts, mayonnaise, sour cream and parmesan in a large bowl.  Mix well and put into the casserole dish.  Sprinkle the pepper jack over the top.

Bake for 30 minutes.

Transfer to a warming dish an serve with tortilla chips and veggies.

YUMMY!!!

Pumpkin Cheese Ball

• 16 oz. reduced fat cream cheese, at room temperature
• 1 1/4 cup shredded cheddar cheese
• 1/4 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. minced pickled jalapeños
• Doritos Nacho Cheese Tortilla Chips

With a food processor or mixer, blend all ingredients until mixed well. Scoop onto plastic wrap and use the wrap to form the mixture into a pumpkin-shaped ball; chill at least 2 hours. 

To serve, unwrap, roll in crushed Doritos and press a bell pepper stem into the top.

FUN and YUM!

Chicken Taco Soup

• 1 - 32 oz. carton reduced sodium chicken broth
• 1 - 14.5 oz. can reduced sodium chicken broth
• 2 - 14.5 oz cans petite diced tomatoes with green chiles, undrained
• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 1 large red onion, chopped
• 1 - 4 oz. can fire roasted green chiles
• 2 - 14.5 oz cans black beans, rinsed and drained
• 1 tsp. chopped garlic
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper

Combine all ingredients in a soup pan and bring to a boil.  Reduce heat, cover and simmer for one hour.  

Enjoy!

Turkey Taco Bowls

• Olive Oil
• 1 medium red onion, chopped
• 2 tsp. chopped garlic
• 1 tbsp. sliced pickled jalapenos, minced
• 1 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 3/4 cup petite diced tomatoes with green chiles, drained
• 3/4 pound extra lean ground turkey (1/2 of a 20 oz. package)
• 1/3 cup reduced sodium chicken broth

Drizzle a large saute pan with olive oil and heat over medium heat.  Add onions, garlic, jalapenos and spices, season with salt and freshly ground black pepper and cook, stirring occasionally,  until tender, about 5 minutes.  Add the tomatoes and boil to thicken, about 2 minutes.  Stir in the ground turkey and chicken broth and adjust the heat so the mixture simmers and cook until the turkey is cooked through and mixture thickens, 5-8 minutes.

Make taco bowls with chopped iceberg, beans, salsa, sour cream, shredded cheese, sliced black olives and chopped avocado.

Fiesta!

Slow Cooker Roadhouse Chili

• 1 - 20 oz. package lean ground turkey
• 1 medium red onion, chopped
• 1 tsp. rubbed sage
• 1/2 tsp. red pepper flakes
• 1/2 tsp. garlic powder
• 1 tsp. dried oregano
• salt & black pepper
• 1 - 15 oz. can pinquito beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can petite diced tomatoes
• 1 - 6 oz. can tomato paste
• 1 tbsp. crushed garlic
• 2 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 2 cups reduced sodium vegetable broth

Drizzle a saute pan with olive oil over medium heat.  Add the onion and cook until starting to get translucent.  Add the ground turkey, sage, red pepper flakes, garlic powder and oregano.  Season with salt and freshly ground black pepper.  Cook until the meat is no longer pink, stirring often.

Meanwhile, put the beans, tomatoes, tomato pate, garlic chili powder, cayenne and vegetable broth in a crock pot, mix well and season with salt and freshly ground black pepper.

Add the meat mixture to the crock and mix well.  Cook on low 8-10 hours.

Serve with desired toppings:  shredded cheese, sour cream, diced onions, avocado.

Enjoy!

Turkey and Bean Stuffed Red Bell Peppers

• 1/2 of a 20 oz. package extra lean ground turkey
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can pinquito beans, rinsed and drained
• 1 - 14.5 oz. petite diced tomatoes, drained
• 1 - 4 oz. can diced green chilies
• 1 tbsp. chopped garlic
• 1 small yellow onion, chopped
• 2 tbsp. spicy taco seasoning
• 1 tbsp. ground cumin
• 3 large red bell peppers, cut in half lengthwise and seeded
• 1/3 cup reduced sodium chicken broth

Preheat oven to 350F.

In a large skillet, brown turkey, seasoning it with salt and freshly ground black pepper.  When turkey is starting to brown, add taco seasoning, cumin, onion and garlic.  When turkey is cooked through add beans, tomatoes, and green chilies.  Mix well.

Place peppers cut side up in a 9x13 baking dish sprayed with cooking spray.  Pour the broth in to cover the bottom of the dish.  Fill each pepper cup evenly with the turkey mixture.  They will be filled full, almost overflowing!  Cover the dish tight with foil and bake for 45 minutes. Serve using a slotted spoon, leaving broth in the pan.

Enjoy!!!

Easy Meal: Black Bean & Avocado Salad with Seasoned Rub Pork Tenderloin

Black Bean & Avocado Salad

• 1 - 15 oz. can black beans, rinsed and drained
• 1 small red onion, minced
• 1 jalapeño pepper, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 of a lime, juiced
• 1 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 1 1/2 avocados, cut into chunks

In a large bowl, combine all ingredients except for the avocado.  Put in the refrigerator to chill.  When ready to serve, add the avocado and carefully stir to combine.  Enjoy!

Seasoned Rub Pork Tenderloin

• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground thyme
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 pounds pork tenderloin
• 1 tbsp. olive oil
• 1 tsp. minced garlic

Preheat oven to 450F.

In a small bowl, mix the dry ingredients and stir with a form.

Rinse the tenderloin and let dry.  Sprinkle the rub over it and use your hands to get the seasoning to cover all of the meat, pressing gently so the seasoning adheres well.

In a grill pan, over medium heat, drizzle with the olive oil.  Add the minced garlic and sauté, stirring constantly, 1 minute.  Put the tenderloin in the pan and cook for about 7 minutes, searing each side using tongs to turn.  

Transfer to a baking dish and bake for 25 minutes.  Let rest for a few minutes, slice and serve.

Enjoy!

Crock Pot Pork Chops

• 1 medium red onion, thinly slice
• 2 large bone-in pork chops
• 4 tsp. chopped garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• salt
• Freshly ground black pepper
• 1 - 14.5oz. can petite diced tomatoes, drained
• 2 medium zucchini, halved lengthwise and cut into 1/2" pieces

Place  onion into a crock pot that has been drizzled with olive oil and season with salt and pepper. 

Trim the fat from the pork and place the chops on top of the onion.  Sprinkle with chopped garlic, basil, oregano and season with salt and pepper.  Pour tomatoes over the top.  Cover with zucchini and season with fresh black pepper.

Cover crock and cook on for 8 - 9 hours.

Fiesta Burgers

• 1 package lean ground turkey
• 1/4 cup flat leaf parsley, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped green onions
• 2 tsp. minced garlic
• 1 tbsp. Ancho chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Preheat grill to medium high.

Place all ingredients in a large bowl and gently combine until evenly incorporated.  Form into 4 equal patties.

Grill the burgers until done, about 6 minutes per side.  Serve with avocado.

Enjoy!

Tortellini Salad

• 1 - 20 oz. package spinach and cheese tortellini, cooked according to package directions
• 1 cup chopped red onion
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/4 cup Italian parsley, minced
• 1 - 5 oz. package Columbus lite Italian dry salami, sliced into strips
• 3 oz. lite monterey jack cheese, diced into small cubes
• 1/3 cup red wine vinegar
• 2 tbsp. olive oil
• 1 tsp. Italian seasoning

In a large bowl combine cooked tortellini, onions, bell peppers, parsley, salami and cheese. 

In a small bowl, whisk together oil, vinegar and Italian seasoning.

Pour the dressing over the salad and toss.  Taste and season with salt and freshly ground black pepper.  Add additional vinegar, to taste.

Enjoy!

Lentil Salad

• 1 tbsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 4 tbsp. olive oil
• 1 1/2 tsp. salt
• Freshly ground black pepper
• 4 cups cooked lentils
• 1 large carrot, peeled and chopped
• 5 large radishes, thinly sliced
• 1 large cucumber, peeled, seeded and chopped
• 1/2 medium red onion, chopped

Combine mustard, vinegar, oil, salt and pepper in a small bowl.  Add 2 tbsp. water and whisk until well combined.

In a large bowl combine lentils, carrot, radishes, cucumber and onion.  Pour dressing over the top and carefully stir until well combined.

Enjoy!

White Bean Tuna Salad

• 1 - 15 oz. can small white beans, rinsed and drained
• 2 - 5 oz. cans albacore tuna packed in water, drained
• 1/2 small red onion, minced
• 1/4 cup Italian parsley, minced
• 1/4 cup red wine vinegar
• 3 tbsp. olive oil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• freshly ground black pepper
• Arugula, or your favorite lettuce

In a large bowl, combine beans, tuna, red onion and parsley.

In a small bowl, combine vinegar, oil, oregano, salt and pepper and whisk to combine.

Pour dressing over tuna mixture.  Serve on a bed of arugula.

Enjoy!

Zesty Bean Salad

Salad:

• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1/4 Italian parlsey leaves, minced

Dressing:

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• juice from 1 lime
• 2 tsp. salt
• 1 tsp. minced garlic
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 2 tbsp. Cholula hot sauce

In a large bowl, combine all of the salad ingredients.

In small bowl combine all of the dressing ingredients.

Mix everything together and keep in refrigerator to cool.