No-Mayo Coleslaw

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tsp. chopped garlic
1/4 cup olive oil
1- 16 oz. bag Tri-color coleslaw
1 large grenn bell pepper, cored, seeded, and diced
1/2cup chopped red onion
Salt and freshly ground black pepper

To make the dressing, whisk together the oil, mustard, garlic and vinegar in a small bowl


Combine the cabbage, bell pepper, and red onion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. Let it sit for at least an hour, but can sit for up to 24 hours.

Enjoy!

Baked Shrimp over Quinoa

For the Shrimp:

• 2 lbs. shrimp, peeled & deveined, tails removed
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. red pepper flakes
• 1/4 cup fresh italian parsley leaves, minced
• 1/2 cup chopped tomatoes

For the Quinoa:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp. salt

Preheat oven to 375 F.

Combine all shrimp ingredients in a large bowl and mix well.  Pour into a baking dish and bake 15-20 minutes, until shrimp are pink and cooked through.

Meanwhile, combine the water, quinoa and salt in a small saucepan.  Bring to a boil, reduce heat, cover and let simmer until all water has absorbed, 15 minutes.

Serve the shrimp over the quinoa.  Enjoy!!

Veggie Sauté with Smoked Turkey Sausage

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 2 small green bell peppers, sliced into strips
• 2 small red bell peppers, sliced into strips
• 1 tablespoon minced garlic
• 2 medium zucchini, halved and sliced into strips
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon Tony Chachere’s Creole Seasoning
• 1 – 13 ounce package Smoked Turkey Sausage, cut into 2 inch pieces & cut in half (yields about 12 pieces)

Heat oil in a skillet over medium high heat. Add onions, peppers, and garlic; stir to coat with oil. Reduce heat to medium, and cook for 5-7 minutes. Stir in zucchini and add salsa, and spices. Cover, and cook for 5 minutes. Uncover and continue to cook another 2-3 minutes.

 

Meanwhile, cook the sausage on a grill pan over medium high heat or on an outside grill until browned on all sides.

 

Serve the sausage with the veggies.  Enjoy!

 

 

 

Roasted Shrimp Cocktail

• 2 pounds medium shrimp, peeled and deveined, tails in tact
• Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Cholula hot sauce

Preheat oven to 400 F.

Place the shrimp on a baking sheet, drizzle with olive oil and season with salt & pepper.  Toss the shrimp and spread them out in one layer.  Roast for 8 minutes, until pink and firm. 

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.

Serve the shrimp with the sauce.  Enjoy!

Tuna Macaroni Salad

• 1 – 13.25 oz. box Dreamfield’s Elbows
• 1 – 8 oz. brick reduced fat Colby Jack cheese, cubed (1 ½ cups)
• 2 – 5 oz. cans wild albacore tuna, packed in water, drained
• 1 ½ cups coarsely chopped dill pickles
• ¾ cup minced white onion
• 1 cup Best Foods Low Fat Mayonnaise
• 3 tbsp. dill pickle juice
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 1 tbsp. chopped garlic

Cook macaroni according to package directions.

Place tuna in a large bowl; add pickles, onion and garlic. Add the macaroni and mix well. In a separate bowl mix mayonnaise, pickle juice, salt & pepper – pour over macaroni mixture and toss. Mix in the cubed cheese. Cover and refrigerate to chill.

Enjoy!

Farro & White Bean Salad

• 1 1/4 cups farro
• 2 - 15 oz. cans small white beans, rinsed and drained
• 1 1/2 cups parsley leaves
• 2 tbsp. capers
• 1 tbsp. chopped garlic
• 6 tbsp. olive oil
• 3 tbsp. lemon juice

Bring farro & 4 cups water to a boil.  Reduce to a simmer, cover and cook for 20 minutes.  Remove lid, add 1 1/2 tsp. salt and let simmer until farro is tender, 10 minutes.  Drain.

Meanwhile, put parsley, capers, garlic, olive oil and lemon juice in a food processor and process until everything is finely chopped and mixed well.

In a large bowl, gently combine the farro and beans.  Pour the dressing over it and mix well.

Refrigerate until you're ready to serve.

Enjoy!

Simple Macaroni Salad

• 1 - 13.25 oz. box Dreamfields Healthy Carb Living Elbows
• 1/2 red onion, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup parsley leaves, minced
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1/4 tsp. garlic powder
• Pinch cayenne pepper
• 1 cup Best Foods Low Fat mayonnaise
• Freshly ground black pepper

Bring a large pot of water to a boil.  Add 1 tbsp. salt and macaroni.  Bring  back to a boil and cook 8 minutes, until tender.  Drain in a colander and transfer to a large bowl.

Stir in onion, celery, parsley, lemon juice, mustard, garlic powder and cayenne, and let sit until flavors are absorbed, about 2 minutes.  Add mayonnaise and let sit 5 minutes.  Season with freshly ground black pepper.  Cover and refrigerate until ready to serve.

Enjoy!