Combine everything together and serve. Lasts for days in refrigerator. Good with chips or crackers, or just by itself. Recipe by Sue Woodard
Texas Blueberry Pecan Bread
Preheat oven to 350F. Line a 9 x 5-inch pan with parchment paper, so that the paper overhangs the two long sides of the pan….
Vegan Banana Nut Bread
Substitutions such as whole-wheat flour, soy yogurt, and almond milk make this moist banana bread a sensible treat.
Lemon Yogurt Cupcakes
Creamy yogurt and tangy lemon zest add flavor and texture to this batch of low-fat cupcakes
Heat olive oil in teflon pan or black iron skillet.on medium high. Shred raw zucchini right into skillet spreading to cover bottom of pan. Salt and…
Summer Fresh Salad
Toss all ingredients (down to the Fresh Baby Greens) in salad bowl. Spread Baby Greens on salad plates. Arrange egg quarters around edges of Baby…
Chicken and Fruit Kabobs
Marinade two large boneless chicken breasts overnight in Juicy Juice Mango Juice. Cut breasts, onions, peppers and peaches into 1 1/2-inch chunks. Skewer all, alternating…
Black bean bell peppers
Mix cooked ground turkey and rice with other ingedients, leaving out the cheese. Remove tops and seeds from peppers, blanche in boiling water. In a…
Garden Tomato Tart
1 head of garlic, roasted 1 Tablespoon olive oil 1 store-bought refrigerated pie dough 10-12 ounces fresh mozzarella cheese, shredded 3 tablespoons chopped fresh basil…
Italian Potato Salad with Swiss Chard
Add a splash of color to potato salad by tossing in some fresh Swiss chard.
Cut broccoli into small florets. Discard large stems. Steam or boil florets for 5 minutes or until crisp-tender. Drain and immediately drop in a bowl…
Add all ingredients to a large bowl. Stir to combine. You can eat right away, but this is better after being in the fridge for…
brown 1 pound ground turkey, stir in sauce mix,add uncooked pasta, 2 cups milk, 11/4 cups hot water, heat to boiling, stir, reduce heat, cover for…