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ingredients
3/4 cup finely chopped fresh strawberries • 3/4 cup finely chopped fresh rhubarb • 1/2 cup sugar • 2 tablespoons cornstarch • 1 1/2 teaspoons grated orange peel • 1 box Pillsbury Refrigerated Pie Crusts, softened as directed on box • 1 egg yolk • 1 tablespoon whipping cream • 2 teaspoons sugar directions • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly. • Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round. • In small bowl, beat egg yolk and whipping cream; brush over tops of pies. Sprinkle with 2 teaspoons sugar. • Bake 20 to 25 minutes or until lightly browned. Serve warm or cool. |
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ingredients
4 teaspoons canola oil, divided •
1/2 cup minced shallots •
1/2 cup thinly sliced red bell pepper •
4 teaspoons minced fresh garlic •
1 pound ground chicken •
2 Thai or serrano chiles, minced •
1 tablespoon fish sauce •
2 teaspoons dark brown sugar •
2 teaspoons lower-sodium soy sauce •
1/4 teaspoon freshly ground black pepper •
1 cup basil leaves •
1 tablespoon fresh lime juice •
4 lime wedges directions • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan. • Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges. |
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ingredients
4 whole wheat tortillas •
1/4 cup hummus •
1/4 tsp ground cumin •
1 tbsp minced cilantro •
1/2 California avocado, cut into 12 slices •
1 1/2 oz. crumbled queso fresco directions • Using a 2 1/2-inch circle cookie cutter (or a glass with a 3 1/2-inch circumference and a small knife), cut 3 circles from each tortilla. • In a small bowl, stir together the hummus, cumin and cilantro. • Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles. • Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side. • Repeat with the remaining quesadillas. Serve. |
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ingredients
1 pound bacon, crisply cooked and crumbled •
1 cup mayonnaise •
1 cup sour cream •
2 tomatoes, chopped •
Optional: chopped fresh chives directions • Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. |
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ingredients
2 cups cooked chicken, shredded •
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa) •
1 (15 oz) can black beans, rinsed and drained •
1 (15 oz) can corn, drained •
2 roma tomatoes, diced •
1 green pepper, diced •
1 onion, diced •
1 avocado, diced •
4 cups Romaine lettuce, shredded directions • To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that! |
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ingredients
1 slightly under-ripened banana, sliced •
1 tablespoon honey •
Cinnamon •
Olive oil or coconut oil directions • Lightly drizzle oil in a skillet over medium heat. • Arrange banana slices in pan and cook for 1-2 minutes on each side. • Meanwhile, whisk together honey and 1 tablespoon of water. • Remove pan from heat and pour honey mixture over banana. • Allow to cool and sprinkle with cinnamon. |
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ingredients
1 pound ground chicken •
1 large ripe avocado - cut into chunks •
1 chopped clove of garlic •
1 egg slightly beaten •
salt and pepper to taste
directions • Add all ingredients to a large bowl and toss gently. Shape into desired size patties and grill inside or out! |
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ingredients
1 20-oz. can pineapple chunks, drained •
1 14 1/2 oz. jar maraschino cherries, drained •
1 11-oz. can mandarin oranges, drained •
1 8-oz. container sour cream •
1 10 1/2 oz. pkg. pastel mini marshmallows •
1/2 cup sweetened flaked coconut
directions • Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chill overnight. |