Cranberry, Glazed Walnut, Orange, Avocado

cranberry

ingredients

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 )

directions

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.
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Impossibly Easy Breakfast Bake (Crowd Size)

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2 packages (12 oz each) bulk pork sausage
1
medium bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
3
cups frozen hash brown potatoes
2
cups shredded Cheddar cheese (8 oz)
1
cup Original Bisquick™ mix
2
cups milk
1/4
teaspoon pepper
4
eggs

Directions

Directions

  • Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  • Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

©2016 ®/TM General Mills All Rights Reserved

Cotija Crusted Tilapia With Avocado Cilantro Cream

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Ingredients
  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced

Instructions

1

Rinse tilapia under cool water and pat dry with paper towels. Set aside.

2

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

3

In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.

4

Pour eggs into a shallow dish.

5

Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.

6

Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.

7

Bake approximately 15 minutes, turning half way through cooking.

8

Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.

9

Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.

Pineapple Chicken Salad

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Pineapple Chicken Salad Lettuce Wraps

Ingredients

1
container (6 oz) Yoplait® Fruitful™ pineapple yogurt
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chopped cooked chicken
1/4
cup shredded carrot
2
tablespoons sliced green onion (2 medium)
2
tablespoons chopped red bell pepper
2
tablespoons chopped celery
6
leaves Bibb lettuce

Directions

Directions

  • In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
  • Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.

Credit: recipe from Betty Crocker.

Fresh Broccoli & Mandrain Salad

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Ingredients

CUSTARD DRESSING:

  • 1/2 cups sugar
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1/2 cup mayonnaise
  • 3 tablespoons butter, softened
  • SALAD:
    • 4 cups fresh broccoli florets, 1-inch cuts
    • 2 cups sliced fresh mushrooms
    • 1/2 medium red onion, sliced in 1/8-inch-thick rings
    • 1 can (11 ounces) mandarin oranges, drained
    • 6 slices bacon, cooked and crumbled
    • 1/2 cup slivered almonds, toasted
    • 1/2 cup golden raisins
    • Directions

      1. In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
      2. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
      3. In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.
      Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29

Classic Pimento Cheese

Ingredients

  • 1/3 cup mayonnaise
  • 3 tablespoons cream cheese, at room temperature
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice or apple cider vinegar
  • 1 1/2 teaspoons dried mustard
  • 1 1/2 teaspoons hot sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely grated onion
  • 1 (12-oz.) jar diced pimiento
  • 8 ounces coarsely shredded extra-sharp white Cheddar cheese
  • 8 ounces coarsely shredded sharp yellow Cheddar cheese

Preparation

Stir together first 9 ingredients in a medium bowl until smooth. Stir in onion. Fold in pimiento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes, and stir well before serving.

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Recipe: Chicken Bruschetta Skillet

Chicken Bruschetta Skillet
Bruschetta Chicken Skillet recipe
Ingredients

1/4
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing
4
small  boneless skinless chicken breasts (1 lb.)
2
large  red peppers, chopped
2
cloves  garlic, minced
2
cans  (14-1/2 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1/2
cup  water
2
cups  instant white rice, uncooked
1
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1
large  tomato, chopped
2
Tbsp.  chopped fresh basil
Directions

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165ºF), turning after 5 min. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.ADD canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.

RETURN chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Zesty Italian Dressing.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
Credit: Recipe and photograph

Recipe: Honey-Sesame Scallops

Honey-Sesame Scallops
Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Ingredients

3 tbsp. reduce-sodium soy sauce
2 tbsp. rice vinegar
2 tbsp. honey
2 tbsp. chopped ginger
2  tsp. sesame oil
1 1/2 lbs. sea scallops
8 oz. angel hair pasta, cooked following package directions
2 scallions, thinly sliced
2 tsp. toasted sesame seeds
Directions
In a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil.  Add scallop  toss to coat.
Cover and refrigerate for 30 minutes.
Heat a large nonstick skillet over medium-high heat.  Add scallops, reserving marinade; cook scallops 3 minutes per side.
Remove and place on a plate.
Pour reserved marinate into same skillet and boil 1 minutes.  Return scallops to skillet and heat through, coating with sauce.Equally divide pasta among four plates and drizzle each with sauce from skillet.

Place about 6 scallops over each serving and garnish with scallions and sesame seeds.

Credit: Photograph © 2014 Television Food Network G.P. All Rights Reserved.