Crunchy Chicken Strips

Makes 4 Servings

Nonstick cooking spray
2 1/2 cups Goldfish crackers (or similar)
2/3 cup bottled buttermilk ranch dressing
1 lb chicken breast, cut into strips
Bottled buttermilk ranch dressing (optional)

1.  Preheat oven to 425°F.  Line a 15x10x1 inch baking pan with foil; lightly coat foil with cooking spray.  Set aside.

2.  Place the crushed crackers in a small shallow dish.  Place the ranch dressing in a second dish.  Dip chicken in toe dressing, allowing excess to drip off; dip into the crushed crackers to coat.  Arrange chicken in prepared pan.

3.  Bake for 10 to 15 minutes or until chicken is no longer pink (170°F).  If desired, serve with additional ranch dressing.

Recipe taken from

The Best Potato Salad

Makes 12 Servings

Ingredients

• 6 eggs
• 10 red potatoes
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1/3 cup dill pickle relish
• 2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon celery seed
• 1 onion, chopped
• 1/4 cup pepperoncini (optional)
• 1/4 cup sliced black olives (optional)

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. 

Recipe taken from AllRecipes.com

Lentils and Chard

Makes 4 servings

1 tbsp olive oil
1 medium onion, peeled
3 cloves of garlic, chopped
1 cup yellow lentils
1 tbsp chopped gingerroot
1 tsp curry powder
1/2 tsp salt
1 lb red Swiss chard, cut into 1-inch slices, tough stems removed

1.  In a large pot, heat oil over medium-high heat.  Add onion and garlic and cook 5 minutes, stirring occasionally.

2.  Stir in 2 cups water, lentils, ginger, curry and salt.  Simmer, covered, over medium heat 10 minutes, stirring occasionally.

3.  Stir in chard and simmer 5 minutes.

Recipe taken from Family Circle, April 2011

Mint Raita

Makes 4 servings

Combine 1/2 cup reduced-fat plain yogurt; 1/2 cucumber, peeled, seeded and chopped; 2 tbsp chopped mint; a squeeze of lemon juice; and pinch of salt.  Refrigerate until ready to use.

Recipe taken from Family Circle, April 2011

Irresistible Soda Bread

Makes 12 servings

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
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1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Recipe taken from Allrecipes.com

Tropical Fruit Salsa

1 cup diced fresh pineapple
1 cup diced fresh mango
1/4 cup each minced red onion, minced red bell pepper, and mince green bell pepper
1 tbsp minced fresh cilantro
1 tbsp freshly squeezed lime juice
1 tsp granulated sugar
1/4 tsp salt

Combine all ingredients in a bowl.  Cover and refrigerate until ready to use.

Recipe taken from

Classic Macaroni Salad

Makes about 4 servings

·         2 cups cooked macaroni, drained, rinsed, cooled

·         2 hard-cooked eggs, chopped

·         1/4 cup chopped celery

·         1/4 cup chopped onion

·         1/3 to 1/2 cup mayonnaise or salad dressing

·         2 teaspoons sugar

·         2 teaspoons vinegar

·         1/2 teaspoon salt, or to taste

·         1/2 teaspoon prepared mustard

·         pepper, to taste

Preparation:

Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving. 

Recipe taken from About.com

Sauteed Swiss Chard

4 Servings

1 1/2 tbsp butter
1 1/2 tbsp olive oil
4 tsp minced garlic
1 pinch crushed red pepper
2 bunches swiss chard, stems trimmed, leaves cut into half inch wide pieces
Juice of half a lemon
Salt

1.  Melt butter and oil in large non-stick skillet over medium heat.  Add garlic and crushed red pepper.  Saute until fragrant, about 1 minute.

2.  Add swiss chard and stir to coat.  Cover and cook until tender, stirring occasionally, about 8 minutes.

3.  Squeeze juice from half of lemon onto chard and season to taste with salt.

Recipe taken from Food.com

It's All Greek to Me

Makes 8 Servings

4 large ripe tomatoes, cut into 1-inch chunks
1 English cucumber, peeled, halved lengthwise and cut into 1-inch pieces
1 large green bell pepper, seeded and cut into 1-inch chunks
1 small red onion, halved and very thinly sliced
1/2 cup Kalamata olives or other black olives
1 cup crumbled light feta cheese
2 tbsp minced fresh oregano leaves
2 tbsp minced fresh mint leaves
3 tbsp red wine vinegar or balsamic vinegar
2 tbsp olive oil
Salt and ground pepper to taste

1.  Combine tomatoes, cucumber, green pepper, red onion, olives, feta cheese, oregano, and mint in a large decorative serving bowl.

2.  Just before serving, add vinegar, olive oil, salt and pepper and toss gently.

Recipe taken from

Livin' on the Vedge

Makes 6 Main Dish or 8 Side Dish servings

2 cups chicken broth
1 1/2 cups uncooked vegetable couscous
1 teaspoon lemon peel
1 large sweet potato, peeled and diced
1 large red bell pepper, seeded and chopped
1 large orange bell pepper, seeded and chopped
1 medium red onion, chopped
1 medium zucchini, chopped
1 large portobello mushroom, chopped
1 cup canned chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp balsamic vingegar
2 tsp minced garlic
1 tsp dried rosemary
1/4 tsp each salt and pepper
1/2 cup crumbled light feta cheese
4 tsp dried basil

1.  Preheat oven to 450°F

2.  Bring vegetable broth to a boil in a medium saucepan.  Stir in couscous and lemon peel.  Remove from heat.  Cover and let stand until ready to use.

3.  In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper.  Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray.  Roast for about 25 minutes, stirring once or twice, until vegetables are tender.

4.  To serve, combine hot vegetables, cooked couscous, feta cheese, and basil in a large serving bowl and toss well.  Add a bit more pepper to taste, if desired.

Recipe taken and modified from