Wednesday, August 20, 2014

Tuna Salad with Avocado, Apple and Walnuts

Yum, yum and more yum!  The sweetness of the apple combined with the crunchiness of the walnuts and the creaminess of the avocado is a winning flavor in this one.  Wonderful and tasty.  Enjoy!
-4 (5 oz each) can water packed tuna, drained
-2 ripe avocados, pitted and mashed with a fork
-1 red apple, cored and finely chopped
-1/2 cup toasted chopped walnuts
-2 Tbs dill pickle juice
-2 tsp dried dill
-1 tsp Dijon mustard
-1/2 tsp ground cumin
-salt and pepper, to taste
Combine everything together.  Serve on toast.  Enjoy!

Monday, August 18, 2014

Skinny Pasta Salad

Yes, a pasta salad that's actually good for you!  It's low in calories and fat, yet loaded with goodies, super filling and absolutely delicious!  Enjoy!
-8 oz small pasta (shells, bow, etc)
-1 cup frozen corn kernels
-1 cup frozen shelled edamame
-3 Tbs + 1 tsp extra virgin olive oil
-1 red bell pepper, diced
-1 large carrot, peeled and shredded
-1/2 cup Parmesan cheese, freshly grated
-1 tsp salt
Bring a pot of water to a boil.  Add the pasta and cook for 5 minutes.  Add the frozen corn and edamame.  Cook for 5 more minutes.  Drain and place in large bowl.  Add the 1 tsp of oil and give it a good stir.  Let it cool for a little, stirring once in a while.
Once at room temperature, add the bell pepper, carrot and remaining 3 Tbs oil.  Mix well.  Toss in the cheese.  Sprinkle with the salt and mix well, adding more if needed.
Serve and enjoy!

Friday, August 15, 2014

Easy Fresh Peach Chocolate Cobbler

Yes, a chocolate cobbler!  Why not?  It's easy and absolutely delicious!  Of course, you can use any fruit you'd like.  I just had some fresh peaches from my garden that I needed to use.  Also, make sure you have some vanilla ice cream or whipped cream to serve along with it.  Absolutely delicious!  Enjoy!
-butter flavored cooking spray
-2 1/2 lbs fresh peaches
-1 (15.25 oz) box moist chocolate cake mix
-1/2 cup (1 stick) unsalted butter, melted
Preheat the oven to 350 F.
Coat a 9x13 baking dish with the butter flavored cooking spray.
Peel and roughly chopped the peaches.  Place in prepared pan.  Top with the dry cake mix.   Pat it down evenly.  
Pour the melted butter evenly over the dry cake mix.  Spray any dry area with some more of the butter flavored cooking spray.
Bake in preheated oven for 35-40 minutes or until toothpick comes out dry.
Remove from oven and let it rest for about 10 minutes.  Enjoy it!

Wednesday, August 13, 2014

Slow Cooker Greek Pulled Pork

This is a great dish to enjoy on a busy day.  Just three ingredients to toss together in your crock pot and you're all set.  Absolutely delicious flavors!  Enjoy!
-2 lbs pork roast or tenderloin
-1 (0.7 oz) packet dry Greek dressing
 -1 (16 oz) jar sliced peperoncini, with the juice
Coat your slow cooker with cooking spray.  Add the pork.  Sprinkle with the dry dressing mix.  Pour the entire jar of peperoncinis and the juice over the pork.
Cover and cook on low for 6 hours.  Shred and cook for 15 more minutes.
Scoop onto buns and enjoy!

Monday, August 11, 2014

Italian Pasta Salad with Chicken and Salami

This is another wonderful pasta salad with amazing flavors.  It's also easy to put together ant it's absolutely delicious.  Enjoy!
-3 cups uncooked elbow macaroni pasta
-2 Tbs + 1/2 cup extra virgin olive oil, divided
-1 cup cooked chicken (from rotisserie, grilled, or whatever you have leftover)
-1/2 cucumber, peeled and diced
-2 Roma tomatoes, chopped
-2/3 cup Kalamata olives, pitted and roughly chopped
-1 roasted red pepper, drained and chopped
-4 oz hard salami, cubed
-1/2 small red onion, peeled and finely chopped
-6 oz crumbled feta cheese
-1/3 cup red wine vinegar
Cook pasta in boiling salted water for 10 minutes.  Drain, rinse with cold water and shake until very dry.  Transfer pasta to your salad bowl and toss with the 2 Tbs of oil.
Add the chicken, cucumber, tomatoes, olives, pepper, salami and onion.  Mix well.  Stir in the feta and give it another good stir.
Combine remaining oil with the vinegar and pour over salad.  Mix very well.
Let stand at room temperature for at least 30 minutes before serving, thus allowing the flavors to combine.  Enjoy!
Slightly adapted from a Geoffrey Zakarian recipe.


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