Tuscan-Style Tuna Salad


2 6-ounce cans chunk light tuna, drained

  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons extra-virgin olive oil
     2 tablespoons lemon juice
     ¼ teaspoon salt
  • 1 15-ounce can small white beans, such as cannellini or great northern, rinsed
  • Preparation

    • Ready In

      10 minutes

    1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
    • Make Ahead Tip: Cover and refrigerate for up to 2 days.
    • Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
    • When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

    ©2017 Eating Well, Inc.


Paleo Chicken One Pot Dish


Paleo Chicken & Sweet Potato Bake

You’ll need:

  • 2 chicken breasts (free-range organic is preferred)
  • 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
  • 1 pint assorted grape tomatoes
  • 4 large cloves of garlic, minced (you can use more or less according to taste)
  • 2 Tbs. Italian seasoning
  • 1/2 tsp. red cracked pepper
  • sea salt
  • olive oil

Preheat your oven to 425 degrees

In a large Ziploc  bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 minutes or until edges begin to turn slightly brown.

In the same large Ziploc  bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated.

Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often  to prevent sticking) for another 7-10 minutes or until chicken is cooked through. This  dish will serve 2 and can easily be doubled or tripled to suit your needs.

© Linda Wagner All Rights Reserved

Bacon and Eggs Grilled Cheese Sandwich

1 package of sliced prosciutto – Kosher salt and fresh ground black pepper as needed – Olive oil, as needed – Rustic Italian style bread, sliced into 4 large slices, drizzled with olive oil and salt and pepper – 1/4 bunch of fresh basil, chiffonade – 1 pound of fresh Real California Mozzarella cheese, slice into ¼ inch slices, seasoned with salt and pepper – 1 large tomato, sliced into ½ inch slices, seasoned with salt and pepper – 1/2 pound Real California Butter – 4 eggs


Serves 4

Peel the slices of prosciutto and lay into a hot pan with a little bit of olive oil. Cook until crispy and remove to a paper towel lined plate.

In a non-stick sauté pan, add 1tsp California Butter.

Crack one egg into the center of the pan and cook gently until the white is firm but the yolk is still soft.

Gently slide the egg off and repeat with the other egg

Take each slice of bread and layer with tomato and cheese.

Place under a broiler until cheese is melted, remove and reserve.

Gently slide the eggs on top of the sandwiches.

Garnish with basil.

© 2017 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved

Colleen’s Slow Cooker Jambalaya



Prep 20 minutes  Cook 8 h  Ready In 8 h 20 minutes

Recipe By: MyPlate
Serve over cooked rice.


  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails


  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time


Chicken Apple Pasta Primavera


Here’s a flavorful mixture of chicken apple sausage, vegetables and pasta for a quick family dinner meal. Try it with red pepper flakes and/or freshly grated Parmesan cheese.

  • 1 box (16 ounces) pasta, any shape
  • 1/4 cup olive oil
  • 1/4 cup butter or margarine
  • 1 teaspoon minced garlic
  • 2 yellow squash, sliced or if large, cut lengthwise then slice
  • 2 zucchini, sliced or if large, cut lengthwise then slice
  • 4 links chicken apple sausage, diced
  • salt
  • pepper
    1. Prepare pasta according to package directions.
    2. Meanwhile, heat about 1 tablespoon of oil in a large skillet and cook sausage until well browned. Remove sausage from pan and drain drippings. Or, leave drippings in the pan for more flavor.
    3. Add remaining olive oil and butter or margarine to pan and saute garlic over medium heat until just soft, being careful not to blacken it. Add vegetables and cook until just tender.
    4. Return sausage to pan and heat through. Add salt and pepper to taste.
    5. Toss with pasta and serve. Or, serve on top of pasta, drizzled with oil from the pan.

©2006-2016 Cozi Inc. All rights reserved. Cozi is a part of the Real Simple Home & Lifestyle Network.

Country Fried Beef Biscuit Sliders

Makes beef-sliders10 sliders


1/2 cup (4 oz.) salted butter, frozen
2 1/2 cups (about 10 oz.) self-rising flour
2 tablespoons thinly sliced fresh chives
1 teaspoon kosher salt
1 cup chilled whole buttermilk
All-purpose flour, for dusting surface
2 tablespoons salted butter, melted
1/2 cup whole buttermilk
1 large egg, lightly beaten
1 cup (about 4 1/4 oz.) all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup canola oil
Mustard sauce


1. Prepare the Biscuits: Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter, self-rising flour, chives, and salt in a medium bowl. Chill 10 minutes.

2. Make a well in center of flour mixture. Add buttermilk, and stir 15 times. (Dough will be sticky.) Turn dough out onto a lightly floured surface. Lightly sprinkle additional flour over top of dough. Using a lightly floured rolling pin, roll dough to a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

3. Roll dough to 1/2-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter, rerolling scraps as needed.

4. Place dough rounds on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until lightly browned, about 15 minutes. Brush hot biscuits with melted butter.

5. Prepare the Beef: Whisk together buttermilk and egg in a medium bowl. Stir together flour, salt, and black pepper in a shallow bowl. Dip Beef slices in buttermilk mixture; dredge in flour mixture, shaking off any excess.

6. Heat canola oil in a large skillet over medium-high until hot. Fry Beef slices, in 2 batches, in hot oil until golden brown, 2 to 3 minutes per side. Drain on a wire rack over a rimmed baking sheet.

7. Split biscuits in half. Spread 1 to 2 teaspoons Mustard Sauce on bottom half of each biscuit; top evenly with Beef slices and 1 to 2 teaspoons Mustard Sauce. Sprinkle with scallions and parsley; cover with top halves of biscuits, and serve immediately.

© 2017 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle Network. All Rights Reserve

Vegan Old Fashion Pumpkin Soft Cookies

About This Recipe

“(makes 24 large or 48 small cookies)”



    • 2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegan margarine, softened or 1/2 cup applesauce, unsweetened or 1/2 cup plain fat-free yogurt
    • 2 cups Libby’s canned pumpkin
    • 1 teaspoon vanilla extract


  1. ***Decided not to share recipe***.  Just joking here it is.
  2. PREHEAT oven to 350 degrees F.
  3. Grease baking sheets.
  4. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  5. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  6. Beat in pumpkin, applesauce and vanilla extract until smooth.
  7. Gradually beat in flour mixture.
  8. Drop by rounded tablespoon onto prepared baking sheets.
  9. BAKE for 15 to 18 minutes or until edges are firm.
    1. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
  10. Drizzle glaze over cookies.
  11. Cool on baking sheets for 2 minutes; .remove to wire racks to cool completely.

© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com


Cream Cheese Cranberry Muffins




TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk


  • 1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
  • 3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.

Nutritional Facts

1 each: 105 calories, 6g fat (3g saturated fat), 46mg cholesterol, 113mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

Cream Cheese Cranberry Muffins

© 2016 RDA Enthusiast Brands, LLC

Cranberry, Glazed Walnut, Orange, Avocado



servings: 4
3/4 cups dried cranberries
3/4 cups walnuts (glazed)
1 can orange slices (mandarin, drained)
3/4 cups blue cheese (crumbled)
1 avocado (cubed)
1 bag spinach (& mixed green salad)
cranberries (or raspberry walnut vinaigrette dressing )


1   Open the bag of spinach & mixed green salad and lay in the salad bowl
Add cranberries, walnuts, oranges, blue cheese, and avocado to salad
3   Drizzle salad dressing over ingredients
4   Toss until all ingredients are evenly mixed
Credit: copyrights owned by AllRecipes.com.