Orange Muscat Vinaigrette
- 1 Part- Orange Muscat Vinegar
- 2 Parts- Sunflower oil or Grapeseed Oil
- ¼ Part- Juice reserved from Mandarin Orange can
- Salt and Pepper to taste
Add vinegar and juice into a bowl.
Use an immersion or handheld blender, to process, slowly add oil to blend the oil and emulsify the dressing.
Add salt and pepper and mix thoroughly.
Olympic Chicken
- 1 pkg All Natural Chicken Breasts
- 1 onion (or more, to taste)
- 2 bell peppers
- 1/2 bag frozen Pineapple Tidbits
- 1 btl General Tsao’s Sauce
Cut chicken into desired size (strips, cubes, whatever.) Brown and cook cut chicken in pan in small amount of oil. Remove from pan and set aside.
Add onions and peppers and cook until crisp-tender. Add pineapple and sauce. Heat through.
Add chicken and heat through.
Serve over rice.
Be creative! Add peanuts, broccoli, or other vegetables of your choice.
O.M.[Garlic] Soup
- 1 qt low sodium Vegetable Broth
- 1 jar Many Cloves of Garllic Sauce
- 1 can low sodium Crushed Tomatoes
- 1 pkg cooked Lentils
- 1 bag fresh Spinach
Heat together vegetable broth, garlic sauce, and crushed tomatoes.
Add lentils and spinach and heat through until lentils are hot and spinach is wilted.
Serve as-is or add any vegetables or protein of your choice, from tofu to chicken, beef, or pork.
You can also cook your own lentils separately - about 2 cups raw.
Nutella Mousse
Whip 1 pint heavy cream (whipping cream) until stiff. Fold in 1 jar Nutella Chocolate Hazelnut Spread.
Serve in fancy glass such as martini, brandy snifter, or wine glass. Top with shaved chocolate and serve with Pirouline Cookie.
No Pudge Fruit Tart
- 1 box No Pudge Fudge Mix
- 6 oz Cocoa Yogurt
- 1/4 C Coffee
- 1/3 C Sugar
- 1 Cont Yogurt Cream Cheese
- 2-3 C Fresh Fruit
Combine Mix, Cocoa Yogurt and Coffee. Spread into a sprayed 9x13 pan. Bake at 350 for 18 minutes. Cool completely.
Mix yogurt cream cheese and sugar. Spread on cooled crust. Arrange the fruit on top of the cream cheese mixture. Enjoy!!
Nacho Cheese Soup
- 1 package Potato Au Gratin
- 14.5 oz. can Fire Roasted Tomatoes
- 15.25 oz. can Corn
- 2 cups water
- 2 cups milk
- 2 cups cubed Cheddar Cheese
In a 3 qt. stock pot add the box Potato Au Gratin , corn , Tomatoes , and water. Bring to a boil. Reduce heat and cover. Simmer for 15 min. Add the milk and cheese. Stir until the cheese has melted. If you want to kick this up some, just add a bit of roasted garlic salsa. Enjoy !
Munchy Lentil Salad
- 1 pkg Fully-Cooked Lentils
- 1 pkg Munch Mix
- 3 Green Onions, chopped
- 1/2 cup Golden Berry Blend (or more, to taste)
- Balsamic Vinegar
Mix all ingredients in a bowl. Drizzle with Balsamic Vinegar to taste.
Serve chilled or at room temperature.
Moroccan Vegetable Soup
- 1 bag Harvest Blend Vegetables
- 4 tbsp Garlic Oil**
- 1 qt Vegetable Broth
- 1 cup shredded Moroccan Cheddar Cheese
- Salt and pepper to taste
- Onion pieces for garnish.
Mix vegetables with oil and roast in oven about 15 minutes at 425°.
Transfer to soup pot and add broth. bring to boil and simmer a few minutes until vegetables are completely done.
Puree soup - we use an immersion (stick) blender.
Add cheese, stirring until completely melted. Chck for seasoning.
Top with onion pieces.
**If you don't have Garlic Oil, add 2 or 3 whole cloves of garlic to vegetables when you roast them. Use your preferred type of oil.
Monster Mache Salad with Jack O'Lantern Vinaigrette
- Mache Salad Greens
- Such and Such Nut Mix
- Orange Cranberries
Mix together in salad bowl.
Jack O’Lantern Vinaigrette
- 1/4 cup Grapeseed oil (or other light, neutral oil)
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Pumpkin Butter
- Salt and Pepper to taste.
Whisk dressing ingredients together, adding salt and pepper to taste. Pour over salad and mix well.
Mixed Green Salad with Strawberry Dressing
- 1 lb fresh Strawberries, hulled and quartered
- 1 bag Mixed Baby Greens
- 1 ½ cups (approx 8 oz) Feta Cheese, crumbled
- ½ cup Walnut Halves and Pieces, toasted
- ½ cup Olive Oil
- 3 tbsp Balsamic Vinegar
- 1 tsp sugar (more or less to taste)
- Salt and Pepper to taste
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in a large bowl with greens, feta and walnuts. In a small bowl, whisk oil, vinegar, and sugar to blend. Whisk in mashed strawberries. Season with salt and pepper. Pour over salad and toss to coat.
Micro Mini Pasta Salad
- 1 bag Mini Ravioli
- 1 can Garbanzo Beans, drained and rinsed
- 1 jar or container Bruschetta
- 1 package Organic Micro greens
- 1/2 bottle Romano Caesar Dressing
- Grated Grana Padano Cheese
Cook mini ravioli following package instructions. Drain.
Mix with remaining ingredients and chill. Top with a generous amount of grated Grana Padano cheese.
Ruth's Mexican Salad
This is a quick and easy salad that is easily changed just by changing the salsa!
- Salad Mix of your choice
- Salsa ... also, your choice
- Shredded Mexican Blend Cheese
- Cilantro Dressing
- Crumbled Tortilla Chips
Mix the first 4 ingredients and add crumbled tortilla chips. It's that easy!