Apr 23, 2018
This hearty salad is packed with vegetables and loaded with fiber. It’s a snap to make using convenient, fully-cooked chicken breasts already perfectly seasoned with southwestern style flavour. Just toss the chicken with veggies and beans, and dress with a tangy lime vinaigrette for a delicious lunch or dinner.
Ingredients
- Perdue Short Cuts Carved Chicken Breast, Southwestern Style
- 5 oz. mixed greens or spring greens
- 1 red onion, finely sliced
- 1 red bell pepper, sliced
- 2 avocados, chopped
- 1 can (11 ounce) corn niblets, drained
- 8 oz. can dark red kidney beans, drained
- 1/3 cup olive oil
- 1/2 cup fresh lime juice
- 2 1/2 teaspoons minced shallot
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Whisk together olive oil, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
- Gently toss together chicken, greens, onion, bell pepper, avocado, corn niblets, and kidney beans in a large bowl. Add 6 to 7 tablespoons vinaigrette; toss to coat. Divide salad onto 4 plates. Serve with remaining vinaigrette.
Apr 23, 2018
Quick and easy to prepare, red snapper fillets are lightly seasoned, pan-fried, and served with a delicate lemon butter sauce along with a topping of crunchy sliced almonds.
Ingredients
- 4 fresh Red Snapper fillets (6 oz each)
- ½ cup flour
- sea salt, to taste
- ground black pepper, to taste
- 1 cup sliced almonds
- 3 tablespoons butter, divided
- 1 tablespoon white wine, optional
- 1 tablespoon fresh parsley, finely chopped
- ¼ cup lemon juice
- Vegetable oil, for frying
Directions
- Add flour to a medium-size bowl.
- Season snapper fillets with salt and pepper.
- Dredge fillets in flour.
- Melt 2 tablespoons butter and a little vegetable oil in a shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through.
- Remove fish fillets from skillet and place on a warm plate.
- Add sliced almonds to pan and cook until golden brown. Add white wine, remaining 1 tablespoon of butter, parsley and a squeeze of lemon juice. Cook in pan for 1 minute to reduce slightly. Spoon sauce over pan-fried fish.
Apr 9, 2018
Moist, delicious, and oh so cheesy! These muffins are great for breakfast or brunch, and kids love them so pop one in your child’s lunchbox. Makes about 12 muffins.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 oz. ham, diced
- 1-pint baby spinach leaves, chopped
- 1 tablespoon fresh basil leaves, finely chopped
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F.
- Melt the butter in a saucepan over medium heat and cook the onions for until tender and translucent; about 3-5 minutes. Add the garlic and cook an additional minute.Set aside to cool.
- Whisk eggs in a bowl and stir in ricotta, mozzarella and Parmesan cheese.
- Stir in ham, spinach, basil, salt, and the set aside onions and garlic mixture.
- Pour the mixture into lightly greased muffin cups.
- Bake for 20-25 minutes, or until muffins are golden and a toothpick inserted in the centre comes out clean.
Apr 9, 2018
Roasting an entire head of cauliflower is easy and it feeds a crowd. Brushed with spices, then roasted until fork tender, this recipe is simply delicious and nutritious. Cauliflower is an excellent source of vitamin C, and a good source of folate and potassium. Serve sliced into wedges, or use the florets in salads or mixed with rice.
Ingredients
- 1 large head of cauliflower
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon ground coriander
- 3-1/2 teaspoons of red curry paste
- 1 teaspoon ground ginger
- 1/2 tablespoon red chili flakes
- 2-3 tablespoons olive oil
- 1 teaspoon lime juice
Directions
- Prepare cauliflower by removing any leaves, as well as excess stalk so cauliflower sits evenly in an oven-proof skillet.
- Preheat the oven to 400ºF.
- Combine all of the seasonings in a small bowl and mix together using a spoon until well combined.
- Heat oil in a oven-proof skillet over medium heat. Add spices and lime juice; stir to mix well. Add cauliflower and using a brush spread the spice mixture over the entire cauliflower.
- Place skillet in oven and cook for 1 hour, or until the cauliflower is fork tender.
Mar 26, 2018
Honey Mustard Glazed Carrots are a quick and easy side dish your family will love.
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Ingredients
- 2 bunches of carrots (10-13 carrots)
- 2 tablespoons stone ground mustard
- 3 tablespoons honey
- salt
Directions
- Preheat oven to 400°F.
- Slice washed and peeled carrots in half lengthwise. Place sliced carrots on a baking sheet.
- In small bowl, add honey and mustard and whisk until combined.
- Drizzle half of the mixture over the carrots. Coat evenly. Season with salt.
- Bake for 15-20 minutes, or until tender.
- Remove from oven and drizzle with the remaining honey mustard mixture. Serve.
Mar 26, 2018
This easy to make Tomato Tulip Bouquet is a beautiful way to create a vegetable appetizer for Spring entertaining or Easter celebrations!
Ingredients
- 15 Large Cherry Tomatoes
- 16 stalks of chives
- 8 oz. Kraft Philadelphia Cream Cheese – Chive & Onion or Garden Vegetable
Instructions
- With stem side down, cut a cross in the top of each cherry tomato (about ¾ down the tomato).
- Using a spoon, scrape out the tomato seeds gently.
- Use a skewer to make a hole where the stem currently is.
- Fill each tomato tulip with about 1 teaspoon of cream cheese mixture.
- Insert a chive into the hole at the bottom of each tomato.
- Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.
- Arrange the tulip bouquet on a large plate or platter. Use the extra chive stalk to tie around the chive stems.
