A Cookout in a Salad

  • 1 bag Penne Pasta
  • 1 can Black Beans
  • 1 bag Corn
  • 1 pkg Top Sirloin Roast
  • 1 btl Steak Sauce
  • 1 ctn Light Sour Cream
  • Salt & Pepper to taste

Cook pasta according to package instructions. Add corn to pasta water at last minute to thaw. Drain and cool. Slice beef to desired size and shape. Place in bowl and add remaining ingredients. Test for salt and pepper.

by Tim Dineen

Coconut Rice with Mango

  • 1 cup Jasmine Rice
  • 1 can Coconut Milk
  • 1 cup water
  • 1/3 cup Sugar
  • 1 can Mango Slices in Syrup, pureed
  • 2 cups Frozen Mango Cubes, thawed

Combine rice, coconut milk, sugar, and water with a pinch of salt in a saucepan. Bring to boil, cover, reduce heat, and simmer about 30 minutes. Remove from heat and let sit, uncovered, for 10 minutes.

Serve with mango puree and thawed mango cubes for a great dessert.

by Tim Dineen

Chicken Stromboli

  • 1 pkg Shredded BBQ Chicken
  • Shredded Cheddar Cheese
  • Refrigerated Pizza Dough
  • Cilantro, chopped
  • Red Onion, diced

Preheat oven to 425°. Roll pizza dough into rectangular shape. Fill center with shredded chicken. Add cilantro and onion to taste. Add cheese. Fold stromboli and place in oven on baking sheet. Bake off 15 - 18 minutes or until golden brown.

by Tim Dineen

Chicken Parmesan

  • Breaded Chicken Tenders
  • Organic Marinara Sauce
  • Sliced Mozzarella Cheese

Heat chicken tenders in oven. When hot, top with spoonful of marinara sauce and slice of cheese. Return to oven until cheese melts.

by Tim Dineen

Chicken Dijonnaise Pasta Salad

  • 1 pkg Farfalle Pasta
  • 1/2 bag French Green Beans
  • 1/2 jar Mustard Aioli Sauce
  • 1 pkg Grilled Lemon Pepper Chicken, diced
  • 1/3 cup Olive Oil
  • 1 pkg Grape Tomatoes, halved
  • S&P to taste

Bring a large pot of lightly salted water to a boil. Add farfalle and cook 7-8 minutes , until almost done. Add frozen green beans and continue cooking 2
minutes. Drain pasta and beans and cool under running water.

In a large bowl, combine pasta, beans, and remaining ingredients. Season to taste with salt and pepper.

by Tim Dineen

Chicken Caesar Salad

  • 1 bag Romaine Salad
  • 1 pkg Grilled Chicken Strips
  • 1/2 cup Julienne Sundried Tomatoes in Oil
  • 1/2 cup Moroccan Oil-Cured Olives
  • 1/2 cup shaved Manchego Cheese
  • Romano Caesar Dressing

Cut chicken strips into bite-sized pieces. If desired, chop sundried tomatoes and olives. Mix with lettuce and dressing. Using a vegetable peeler, shave about a half-cup (or more!) Manchego cheese into salad. Mix again and serve!

As with all of our recipes, amounts given are merely guidelines. Add more or less of items as you wish.

by Tim Dineen

Cilantro Chive Chipotle Chicken Chili Wrap

  • Chipotle Chicken Strips
  • Cilantro Chive Yogurt Dip
  • Alfalfa Sprouts
  • Habanero Lime Tortillas

Spread tortilla with cilantro chive yogurt dip. Place alfalfa sprouts along one side. Top with chicken. Roll and serve!

by Tim Dineen

Chipotle Chicken Salad

  • Chunk White Meat Chicken
  • Mayonnaise
  • Chipotle Sauce
  • Tricolor Radiatore Pasta
  • Frozen Peas
  • Frozen Corn
  • 21 Seasoning Salute

These are the basic ingredients. Amounts will vary to the amount you wish to make or serve. We used 1 can chicken to 1 bag of pasta, and 1/2 pkg each of the peas and corn. About a cup of mayonnaise, a half cup of chipotle sauce, and a very liberal sprinkling of the 21 seasoning salute. No other spices, salt, pepper, etc...

*** Since coming up with this recipe the Chipotle sauce has been discontinued. Try it with Enchilada sauce!!!

by Tim Dineen

Chimichuri Salad

  • 1/2 bag Harvest Grains Blend
  • 1 bag Chimichuri Rice
  • Marinated Celigine Mozzarella

Cook and cool 1/2 bag Harvest Grains Blens according to package instructions. (Or use your leftovers!!)

Add 1 bag thawed Chimichuiri Rice and 1 container of marinated Celigine Mozzarella.

Serve cold or at room temperature.

OR...

Make this a variation of our Peruvian Paella!

Stir 1 bag of cooked shrimp into HOT rice and harvest grains blend. Stir in mozzarella and serve for a full entree!

by Tim Dineen

Chilled Avocado Soup

This is a quick and easy summer soup. Use the ripest avocados you can find!

  • 4 avocados, peeled and coarsley chopped
  • 1 qt buttermilk
  • 1/4 cup salsa
  • 1 tbsp (or more) lemon or lime juice
  • 1/2 tsp 21 Seasoning Salute (or to taste)
  • 2 tomatoes, chopped
  • 1/2 cup chopped onion
  • S&P to taste

Mix avocados, buttermilk, salsa, and lemon or lime juice in a blender and puree until smooth. Add the chopped tomato and onion. Add 21 Seasoning and S&P to taste. Serve cold.

Top with some chopped fresh cilantro, roasted pepitas, or a dollop of sour cream! (Or all of them!)

by Tim Dineen

Chili Mac

  • 3 cans Vegetarian Chili
  • 1 bag Pennette Pasta, cooked and drained
  • 8 oz Tillamook Cheddar Cheese, Shredded

Cook pasta and drain. Heat Chili. Mix together and stir in shredded Cheddar Cheese. Sit back and enjoy!

by Tim Dineen

Chickpea Salad

  • 2 cans Chickpeas, rinsed and drained
  • 1 jar Julienne Sun-dried Tomatoes, drained
  • 1 cucumber, peeled and chopped
  • 2/3 cup chopped fresh parsley
  • 1/3 cup fresh lemon juice
  • 1/3 cup Extra Virgin Olive Oil

Stir all ingredients together in a large salad bowl. Add salt, pepper, and other seasonings to taste. (We used 21 Seasoning Salute.) Garlic powder and cumin are also a nice combination.

*As always, ingredient amounts can (and should!) be adjusted according to personal taste. If you really, really like something, add more!

by Tim Dineen