Cucumber Tomato Salad

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Recipe from: http://allrecipes.com/recipe/cucumber-tomato-salad-with-zucchini-and-black-olives-in-lemon-balsamic-vinaigrette/detail.aspx

Ingredients

• 2 large cucumbers, diced
• 1 zucchini, diced
• 1/2 red onion, thinly sliced
• 3 large tomatoes, diced
• 1 cup chopped black olives
• 2 tablespoons chopped fresh basil
• 2 teaspoons fresh thyme leaves
•  
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons lemon zest
• 1/2 lemon, juiced
• 1 1/4 teaspoons kosher salt, or to taste
• 1/2 teaspoon white sugar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Directions

1. In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutritional Information 

Amount Per Serving  Calories: 242 | Total Fat: 21.6g 

French Dip Sandies

Recipe from: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

*I add garlic, onion salt, worchestire and use heavy beer

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Amount Per Serving  

Calories: 413 

Total Fat: 18.1g 

Cholesterol: 96mg

Patti's Salad

1 package romaine lettucs
1/2 package cooked lentils from TJs
1 package cooked beets from TJs
tomatoes
cucumbers
goat cheese


dressing:
canola oil
apple cider vinegar
balsamic vinegar
maple syrup
mustard


DELICIOUS!

Slow Cooker French Dip Sandies

recipe: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Prep Time:
10 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 10 Min

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Footnotes

• Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Nutritional Information 

Amount Per Serving  Calories: 413 | Total Fat: 18.1g | Cholesterol: 96mg

*add garlic, onion salt, worchestire, use heavy beer

Rosemary Corn Bread

recipe from Real Simple magazine November 2003:


2     8.5 oz boxes cornbread mix (I use big box from Trader Joe's)
2 eggs, slightly beaten
1    8 oz container plain yogurt (I use greek yogurt)
2    7 oz cans whole kernel corn, drained
1 T dried rosemary (I use fresh)


Heat oven to 400* F.  Lightly coat 13x9 inch baking pan with cooking spray and set aside.


Stir all ingredients together and spoon the batter into the prepared pan.  Bake 25 minutes or just until golden.


*The corn bread can be made ahead to this point.  Remove from pan, wrap in foil and freeze for up to 3 months.  To serve, thaw and reheat in the foil in a 325* oven for 10 minutes or until heated through.

Mama's Chili

From Mamanita-Oma's kitchen:

(I always double and freeze for lunches)

1 lb ground beef

1 medium onion

Brown together

1 jar salsa (I used 1 jar pineapple salsa from Trader Joe's and one "regular" salsa)

some water

1 can kidney beans (I like red, white, pinto, black)

1/2 t. garlic powder

1 t. thyme

1 t. chili powder

1/2 t. marjoram

1 can stewed tomatoes (I used basil garlic diced)

I add 1 jar of chili sauce

Cook until flavors mix (about 20 minutes).

*divine with rosemary cornbread*

Chicken Salad

about 3-4 breasts of chicken thawed and cut in half


(any seasonings you like to season chicken) I prefer freshly cracked black pepper, seasoned salt, Pampered Chef's Lemon Basil Rub, some rosemary, garlic powder, and Tony Chesere's creole seasoning( a smidgen)

1 pkg of sunflower seeds

1 pkg of dried cranberries

about a tbs celery seed or more

about 1/2 lb of white grapes sliced in half depending on size

about 1-2 cups of mayo

about 1-2 tbs of spicy brown mustard

Olive oil to spread on baking pan ( I use a Pampered Chef small rectangle stoneware bar pan)

Preheat oven to 350 dgrees, sometimes I do 375 depending on how much time I have. Make sure you get all of seasonings on both sides of chicken breasts and place in oven for about 30-35 minutes until you see white all through chicken.

While chicken is baking, go ahead and and add in a large mixing bowl the mayo and mustard. Slice the grapes and add in bowl along with the celery seed, sunflower seeds, and cranberries. I don't measure how much of each pkg added. I just dump what looks like a good amount. When chickenis finished let sit and cool about 5-10 minutes. Then cut into small cubes or pieces and add to bowl with other ingredients and mix well! After I make it I can never keep my fingers away! But it tastes better after it has set over night!