July week 5
Grilled Hot Dogs with Pineapple Salsa
Grilled Hot Dogs with Pineapple Salsa
INGREDIENTS
- 1 pineapple, sliced in circles (for the grill)
- 1 package of hot dogs (your choice)
- 1 package of buns (hot dog buns)
- 1/2 red onion, sliced (for the grill)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped cilantro
- 1-2 limes, juiced
- Salt and pepper to taste
- Jalapeno, diced fine (optional)
- Heat the grill to medium-heat. Place the pineapple and onions onto the grill and let cook 1 to 2 minutes per side, or until light grill marks appear. Be careful not to burn it. Remove from the grill and allow to cool. Once cooled, chop into 1/4″ pieces and place in a medium-sized bowl.
- Next stir in the bell pepper, cilantro and lime juice. Add salt and pepper to taste. For a little heat, add in jalapeno if you’d like.
- Grill the hot dogs to your taste or grill lines appear. When done on the grill take off and put into bun if you would like.
- Stir salsa and put on top of grilled hot dog in bun and its ready to serve.
July week 4
BBQ Chicken with Peach and Feta Slaw
BBQ Chicken with Peach and Feta Slaw
INGREDIENTS
· Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.· Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
· Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
- 5 tablespoons olive oil, divided
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt, divided
- 1 1/2 cups sliced fresh peaches (about 2 medium)
- 1 (12-oz.) pkg. broccoli slaw
- 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
- 1/4 cup barbecue sauce
- 1 tablespoon chopped fresh chives
- 1-ounce feta cheese, crumbled (about 1/4 cup)
- 2 center-cut bacon slices, cooked and crumbled
· Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.· Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
· Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
July week 3
Pork Chops with Corn Relish
Pork Chops with Corn Relish
INGREDIENTS
INSTRUCTIONS
- 2 medium-size green tomatoes, cut crosswise into 1/4-inch-thick slices
- 4 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 large ripe peaches, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup fresh corn kernels (from 2 small ears)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons white wine vinegar
- 1 teaspoon chopped fresh thyme
INSTRUCTIONS
- Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
- Season pork chops on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
- Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl.
- To serve, place 1 pork chop and 3/4 cup relish with juices on each of 4 plates.
July week 2
Bacon Ranch Broccoli Salad
Bacon Ranch Broccoli Salad
INGREDIENTS
INSTRUCTIONS
- 8 cups fresh broccoli florets
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp ranch seasoning
- 2 tsp lemon juice
- 4 oz cheddar cheese cut into small cubes
- 1/2 cup red onion finely diced
- 2 oz crispy crumbled bacon (about 8 slices)
INSTRUCTIONS
- Combine the mayo, sour cream, lemon juice and ranch seasoning. Once mixed stir in the red onion.
- Place the broccoli florets in a large bowl. Pour the dressing over the top and toss until the broccoli is evenly coated.
- Stir in the cheddar cheese and bacon. Chill for 30 min up to 2 hours. Serve chilled.
July week 1
Watermelon Salad with Feta and Cucumber
Watermelon Salad with Feta and Cucumber
INGREDIENTS
- 3 cups watermelon cubed or balled
- 1 1/2 cups sliced cucumber seeds removed
- 2 tablespoons mint thinly sliced or small mint leaves
- 1/3 cup feta cheese crumbled
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
- Place the watermelon, cucumber and mint in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice and salt and pepper.
- Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.
April Week 2
Low Fat Banana Bread
Ingredients:
- 2/3 cup of white sugar
- ¼ cup butter softened
- 2 eggs
- 1 cup mashed bananas
- ¼ cup of water
- 1 2/3 cup of all purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ¼ teaspoon of baking powder
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
- In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
- Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
- Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
April Week 1
Beef, Barley and Mushroom Soup
Ingredients:
1.Heat oil in a large soup pot over medium high heat. Cook onions 2 minutes, stirring constantly. Stir in mushrooms and cook stirring occasionally an additional 5 minutes.
2. Add broth, barely, carrots and seasonings to the pot. Mix and bring to a boil over high heat.
3. Reduce heat and simmer uncovered 15 minutes or when barley and vegetables are tender
4. Stir in roast beef and serve
- 1 TBS Olive Oil
- ½ Cup Chopped onion
- 2 Cups sliced mushrooms
- 2 Cans low-salt beef broth (14.5 oz. each)
- ½ Cup water
- ½ Cup “quick-cooking” barley
- 2 Carrots sliced thin
- ½ tsp. thyme
- Dash of pepper and salt to taste
- 8oz roast beef
1.Heat oil in a large soup pot over medium high heat. Cook onions 2 minutes, stirring constantly. Stir in mushrooms and cook stirring occasionally an additional 5 minutes.
2. Add broth, barely, carrots and seasonings to the pot. Mix and bring to a boil over high heat.
3. Reduce heat and simmer uncovered 15 minutes or when barley and vegetables are tender
4. Stir in roast beef and serve
March Week 4
Raisin Chicken Salad
Ingredients:
1. Place all ingredients except for buns in a bowl. Stir to combine and serve on buns as desired.
- 2 cups diced rotisserie chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons minced celery
- 2 teaspoons lemon juice
- 3 tablespoons mayonnaise
- 1/4 cup crushed walnuts
- 1/4 cup California raisins
- Coarse salt and ground pepper, to taste
- Sandwich buns
1. Place all ingredients except for buns in a bowl. Stir to combine and serve on buns as desired.
March Week 3
Dijon Chicken With Vegetables
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 2 carrots chopped up
- 2 lemons & Lemon zest
- 4 tablespoons of vegetable oil
- 8 ounces large-cut broccoli
- 1 large red onion chopped
- 3 tablespoons of minced garlic
- Salt and pepper to taste
- Preheat oven to 425°.
- Place chicken thighs skin side up on an 18x13-inch rimmed baking sheet. Sprinkle salt. In a small bowl, whisk together 2 tablespoons oil, 2, 1 tablespoon garlic, and zest. Brush mixture onto chicken. Bake for 10 minutes.
- In a large bowl, combine 1 tablespoon garlic, 1 tablespoon thyme, remaining 2 tablespoons oil, and 1 teaspoon of salt. Add carrots, broccoli, and tossing to coat. Arrange vegetables and lemon halves around chicken in pan.
- Bake until chicken is cooked through and vegetables are tender, about 20 minutes.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add some onion and remaining 1 tablespoon garlic; cook, stirring constantly, until tender.
- Remove from heat. Serve sauce with chicken. Garnish with thyme, if desired.
March Week 2
Shepherd’s Pie
Ingredients:
- 4 Large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon chopped onion
- ¼ shredded cheese
- Salt and pepper to taste
- 5 chopped carrots
- 1 tablespoon vegetable oil
- 1 pound of ground beef
- 2 tablespoons of all-purpose flour
- ¾ cup beef broth
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
March Week 1
Salmon Wrap
Ingredients:
Ingredients:
- 1 can red sockeye salmon, drained, flaked
- 1 cup of diced cucumber
- ¼ cup chopped green onion & ¼ chopped fresh dill
- 1 diced red bell pepper
- 1 can of sweet corn drained
- ½ cup ranch salad dressing
- Lettuce leaves
- Flour tortillas
- In medium bowl, combine all ingredients except lettuce and tortillas; mix well.
- Heat tortillas until soft. Place lettuce leaf down center of each tortilla.
- Spoon about 1 cup salmon mixture evenly over lettuce. Fold up bottom 1/4 of each tortilla; fold sides toward center.
June Week 4
Red white and blue fruit salad
Red white and blue fruit salad
Ingredients you need:
16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
1/8 cup of honey
1 fresh lime
How to make 4th of July Fruit salad recipe:
https://www.eatingonadime.com/red-white-and-blue-fruit-salad/
Ingredients you need:
16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
1/8 cup of honey
1 fresh lime
How to make 4th of July Fruit salad recipe:
- Wash and cut all your fruit.
- Combine in a bowl.
- In a small bowl whisk together the honey and freshly squeezed lime juice.
- Here is a hint – microwave your lime for 10 seconds before you cut and squeeze it. You will get more out of it after it was warmed up.
- Drizzle the honey lime glaze over the fruit and stir slightly to coat.
- Serve immediately or refrigerate.
https://www.eatingonadime.com/red-white-and-blue-fruit-salad/
June Week 3
Grilled Caprese Sandwich
INGREDIENTS
1. In a large pan melt the butter over medium heat.
2. Place 2 slices of bread in the pan and top with the mozzarella and tomatoes. Place the other 2 slices of bread on top.
3. Cook for 3-5 minutes on each side or until cheese is melted. Watch carefully to make sure that the bread does not get overly browned; if the bread is browned but the cheese still needs time to melt, lower the heat level.
4. Lift the top slices of bread off the sandwiches and layer the basil and avocado on top of the tomatoes. Place the bread slices back on top and serve immediately.
INGREDIENTS
- 4 slices Sara Lee® Artesano™ Bread
- 4 ounces of thinly sliced mozzarella cheese
- 2 small tomatoes thinly sliced
- 1 tablespoon fresh basil leaves
- 1/2 of an avocado thinly sliced
- 1 tablespoon butter
1. In a large pan melt the butter over medium heat.
2. Place 2 slices of bread in the pan and top with the mozzarella and tomatoes. Place the other 2 slices of bread on top.
3. Cook for 3-5 minutes on each side or until cheese is melted. Watch carefully to make sure that the bread does not get overly browned; if the bread is browned but the cheese still needs time to melt, lower the heat level.
4. Lift the top slices of bread off the sandwiches and layer the basil and avocado on top of the tomatoes. Place the bread slices back on top and serve immediately.
June Week 2
Mexican Pasta Salad with Creamy Avocado Dressing
Ingredients
1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
- Dressing
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 small clove garlic, grated
- ½ teaspoon salt
- ¼ teaspoon cumin
- Pasta Salad
- 8 ounces whole-wheat fusilli (about 3 cups)
- 1 cup halved grape or cherry tomatoes
- ½ cup canned black beans, rinsed
- ½ cup corn, fresh or frozen (thawed)
- ½ cup shredded Cheddar cheese
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
June Week 1
Savory Hawaiian Pork and Charred Pineapple Sliders
Ingredients
How to Make It
Step 1
Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
Step 2
Combine pork, 1/4 cup scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties, and cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.
Step 3
Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
Step 4
Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining 1/4 cup scallions, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
https://www.cookinglight.com/recipes/pork-and-charred-pineapple-sliders
- 1/4 cup unsalted ketchup
- 2 teaspoons brown sugar
- 3 tablespoons pineapple juice, divided
- 2 tablespoons apple cider vinegar, divided
- 8 ounces ground pork
- 1/2 cup sliced scallions, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 8 (1/4-inch-thick) pineapple slices
- 1 cup shredded red cabbage
- 8 (1-oz.) whole-wheat rolls, split
How to Make It
Step 1
Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
Step 2
Combine pork, 1/4 cup scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties, and cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.
Step 3
Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
Step 4
Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining 1/4 cup scallions, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
https://www.cookinglight.com/recipes/pork-and-charred-pineapple-sliders
May week 4
Grilled Shrimp with Mango, Lime and Radish Salsa
Ingredients
12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
How to make:
12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
How to make:
- In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
- Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.
Photo used under Creative Commons from wuestenigel