Just shake it! Featuring chicken, quinoa and kale, this salad in a jar is packed with protein and flavor. An easy do-ahead lunch that will stay crisp until you’re ready.Ingredients:1 bag PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 Oz.)1 Lemon, Juiced2 tbsp Tahini1 tbsp Water1/4 tsp Salt1/8 tsp Pepper3 tbsp Olive Oil1 cup…
Author: ryan
Heart Healthy Cookbook Black Bean Burgers
Dinner ready in just 30 minutes! These California- style, hearty black bean burgers are made easily in a skillet.Ingredients:1 can (15 ounces) black beans with cumin and chili spices, undrained1 can (4.5 ounces) Old El Paso® chopped green chilies, undrained1 cup Progresso® plain dry bread crumbs1 egg, beaten1/4 cup yellow cornmeal2 tablespoons canola or soybean…
Pan Bagnat Loaf Stuffed With Salade Nicoise
Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foodsIngredients:1 country-style loaf , such as pan rustico2-3 tbsp chopped stoned black olives8-10 anchovies (leave these out for a vegetarian version)2 garlic cloves , chopped1.0 tbsp capers500.0g ripe vine tomatoes1.0 tbsp white wine vinegar4.0 tbsp olive oilHandful of basil…
Chicken Salad Crescent Rolls
Ingredients:1 (8-oz.) can refrigerated crescent rolls1 cup your favorite chicken salad2 tablespoons poppy seeds
Spring Salad With Grapes And Pistachio-Crusted Goat Cheese
Ingredients:1/4 cup shelled dry-roasted pistachios, finely chopped1/2 cup (4 ounces) goat cheese1/4 cup Easy Herb Vinaigrette1 (5-ounce) package gourmet salad greens or spring lettuce mix1 cup seedless red grapes, halved1/4 teaspoon freshly ground black pepper
Quinoa Tuna Salad
“This high-protein dish makes a great side to any main course, or even a complete meal.”Ingredients:1/4 cup quinoa1/2 cup water1 (15 ounce) can garbanzo beans, drained and rinsed1 (15 ounce) can black olives, drained and sliced1 (14.5 ounce) can whole kernel corn, drained2 (5 ounce) cans tuna, drained1 cup chopped fresh spinach1 cup diced fresh…
Curried Tofu Salad recipes
Ingredients:1/3 cup golden raisins1 teaspoon yellow mustard seeds1/4 cup apple cider vinegar1 pound extra firm tofu2 tablespoons roasted pumpkin seeds1 scallion, chopped1 tablespoon chopped parsley1/2 cup vegan mayonnaise (homemade or store-bought)2 tablespoons curry powder3/4 teaspoon kosher saltground black pepper
Prosciutto, Asiago & Bitter Greens Pizz’alad
Ingredients:2/3 cup lukewarm water1 teaspoon instant or rapidrise yeast1 teaspoon sugar1 1/4 cups bread flour or all-purpose flour3/4 cup white whole-wheat flour (see tips) or all-purpose flour1/2 teaspoon salt2 cloves garlic, minced3 tablespoons extra-virgin olive oil, divided4 slices prosciutto, cut into strips2 tablespoons sherry vinegar1/2 teaspoon anchovy paste or 1/2 teaspoon minced anchovy fillet4 cups…
Orange Crisps With Citrus Fruit Salad
Ingredients:1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note)2 tablespoons orange juice1/2 teaspoon freshly grated orange zest4 cups prepared citrus fruit salad, (see Note)1/4 cup unsalted butter, melted1/3 cup sugar2 teaspoons vanilla extract
Black Bean and Quinoa Burgers
Ingredients:1 cup quinoa1 (14 ounce) can black beans, rinsed and drained1/2 cup red onion, grated and squeezed dry1/4 cup fresh cilantro, chopped3 tablespoons extra virgin olive oil2 garlic cloves, minced1 jalapeno pepper, seeded and diced3/4 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon fresh ground black peppercup dry breadcrumbsInstructions:Rinse quinoa under cool water for…