Corn salsa

1 can corn (drained) 1 can black eyed peas (drained) Tomatoes (3-4 diced) Avocado (1-2 diced) Fresh Cilantro (diced) Italian Dressing (1/4 to ½ C to taste) Combine all ingredients - can be served chilled if you make ahead or room temp right after preparing Serve with tortilla chips

Summer pasta salad

1/3 c. oil 3 tablespoon vinegar, preferably red wine 1 teaspoon salt 1 teaspoon oregano 1 teaspoon basil 4 c. large pasta twists (spirals), cooked and drained 1 (16 ounce) can chickpeas, drained and rinsed 1 c. cherry tomatoes, halved 4 ounce Mozzarella, cut in thin strips (about 1 c.) 2 ounce sliced salami, cut in thin strips (about 1/2 c.) 1/2 c. pitted ripe olives Directions In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.

Cabbage salsa

This is a family favorite. When all the families converge on my mom's house each summer, we will go through a couple bowls of this. This is my mom's creation and she doesn't measure much of anything and that's how this recipe should be. I make it mild, and two jalapenos won't add much heat. Also, my boy cherry picks the tomatoes, so I add a bunch in anticipation of that. If you can hold off the crowd, this is best the second day, or after it's sat out for a couple hours. It's also best served at room temperature.



Cabbage Salsa
1 head cabbage, chopped
1 tsp salt (more to taste)
1 red onion, chopped
4 cloves garlic, minced
8 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
2 limes, juiced
2 lemons, juiced

Chop the cabbage and put into a large serving bowl. Toss with the salt and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. Squeeze the lemons and limes and toss again. It's best if you let the salsa sit for a while to let the flavors mingle. It's also best served at room temperature.

6 Servings: 75 cal (0g fat, 18g carbs, 4g protein)

Version of my brother in law  salsa. He excludes salt, garlic, and uses Serrano peppers a instead of jalapeño peppersnd adds a little juice from the can

Shrimp salad

This Week’s Recipe

In the 52 Breakthrough Recipes we plan to post this year, we’ve included five salads.  THe Healthy Change implied a recipe with vitamin D so the beautiful wife suggested a Classic Seafood Salad recipe, which we included in this week’s menu.  Here’s our recipe:

Classic Seafood Salad

Ingredients (feeds 4):

• 8-12 oz. of cooked shrimp
• 4 cups dark greens, washed
• 4 green onions, chopped
• 4 eggs, hard-boiled and quartered
• 2 medium tomatoes, cut into sections
• 1 avocado, sliced

Directions:

1)   This is too easy but always a treat; it can be the only dish if accompanied with bread.  We ate it this week with cheese quesadilla.  Simply arrange the ingredients on a salad plate, artfully.  You can add about any produce you have on hand.  This salad works with almost any seafood; canned tuna is easy on the budget, but we also buy crab when the price is right.

2)   Serve the dressing at the table.  The beautiful wife makes a 1000 Island dressing by combining our homemade chili sauce with ketchup and mayonnaise. 

Please Comment:  Per the request at the top of the page, please tell if you’ve been tested for vitamin D (yes or no), and share the test result, if you don’t mind. 

Jamba Juice Smoothie Recipes

I have been making a lot of these lately. I was afraid that the other site would delete the post or I wouldn't be able to find it again. I have loved all that I have tried. 


Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

Mexican Black Bean Salad with Vinaigrette Dressing

Salad Ingredients
4 cups raw sweet potato (large dice)
4 cups frozen corn (thawed)
4 cups or 2 15oz can of black bean drained and rinsed
1 bunch cilantro
6 scallions (green onions) white and green parts
2 tbsp canola oil
1 tsp cumin

Dressing Ingredients
1 can chipotle peppers in Adobe sauce
4 cloves minced garlic
¼ c chili sauce
¾ c lime juice (fresh squeeze or from concentrate in bottle) do not buy sweeten
1 c canola oil

Salad directions
Pre heat oven on highest setting.

Mix sweet potatoes, cumin and canola oil in large bowl toss to coat. Pour potatoes on to a cookie sheet
and roast in oven until brown and cooked thru about 15 to 20 minutes depending on size of dice. Check
often due to sugar content could burn easily. Set aside to cool.

Pour all remaining ingredients into bowl with sweet potatoes toss to combine.

Dressing directions

In a blender place 2 to 3 peppers from can and next 3 ingredients, cover and blend on high until peppers
are chopped. Turn blender to low or pulse and slowly drizzle in oil after oil is incorporated blend on high
for 2 minutes.

Pour about ½ cup of dressing over the salad mixture if the salad still looks dry add a bit more to coat the
entire mixture would be too much and would soak the salad.

Salad should be served at room temperature.

Submitted by Dallyn Jones

Amy Allred's Secret Chocolate Chip Cookie Recipe

I love warm chocolate chip cookies fresh out of the oven, especially if they taste super delicious, are nice and round, and have the perfect amount of chocolate chips in them. Unfortunately, in the past, every time I attempted to make these delicious desserts, they came out just as flat as my cookie sheet. So I searched high and low, and went one step further by asking lot’s of individuals who had brought “the perfect cookies” to different events here and there. I now know and am passing along my idea of the secret cookie to you!!


MOST IMPORTANT—–CHECK YOUR ALTITUDE, it’s in fine print on most recipe’s, like it’s not that important, but it truly is. If you live anywhere from sea level to 4000 ft, the recipe for flour will do just fine. However, If you are at 4500 ft in elevation or higher, you will be adding a little extra flour. Add 3/4 cup of flour at 4500-5000ft. If you are at 6500-7000 ft elevation, you are going to add 1 cup of flour more than what the recipe calls for. I know it sounds like a lot, but we will add 1 tbsp of water to this extra cup of flour.

SECOND MOST IMPORTANT—-INSTEAD OF USING BUTTER, USE BUTTER FLAVORED CRISCO. They actually sell butter flavored crisco sticks (like a stick of butter) at your local grocer. Follow the substitution guide exactly. It calls for one butter crisco stick to each cup of butter (which equals 2 sticks of butter). So one crisco stick=2 sticks of butter. You will add 6 tsp. of water to the crisco stick.

SECRET CHOCOLATE CHIP RECIPE

2 1/4 Cups All-Purpose Flour (I use 3 cups–depends on elevation)

1 tsp. Baking Soda

2 tsp. Baking Powder

1 tsp. Salt (just add a dash, a tsp is too much)

1 Cup of Butter =(1 butter flavored crisco stick with 6 tsp. of water)

3/4 Cup Granulated Sugar

3/4 Cup Packed Brown Sugar

1 tsp. Vanilla Extract

2 Large Eggs

2 Cups Semi-Sweet Chocolate Chips

1 Cup Chopped Nuts (optional)

1 Cup Shredded Coconut (optional)

PREHEAT oven to 375 degrees F.

COMBINE: butter, both sugars, vanilla extract with large mixer until creamy. Then add eggs, one at a time, but beat well after each addition. In a separate smaller bowl, mix together flour, salt, and baking soda. Then gradually beat in flour mixture to our butter mixture. Stir in chocolate chips and optional additives. Your mixture should now PULL away from the sides. Take spoon fulls of dough and roll it in your hand, then drop them onto your cookie sheet.

BAKE: for 9.5 minutes or until LIGHT golden brown. Immediately take off cookie sheet upon taking them out of oven. Then let cookie sheet cool for a minute or two. If you have an additional cookie sheet, use it.

THIS MAKES about 24 regular size cookies. The recipes, will often say 5 dozen, but that is a baby cookie for a baby, not a real cookie. HAVE FUN BAKING YOUR COOKIES!!

Chicken Enchilada's

This is one of my favorite recipes. I however do not have exact measurements for this. It was told to me verbally once. So worth trying if you don't mind not having the exact measurements. I did try and attempt some so here goes.

Chicken Enchilada's

2 large chicken breasts cut into chunks and cooked
1-2 c. Cheese (depends on how cheesy you like it. and save a little for the top)
Half a bottle of Salsa or more if you like. I generally add some to the uncooked chicken and then more when I make up the filling mixture.
1 small carton of whipping cream (I generally just get the whipping cream not the heavy)
wheat or white tortilla's (I use wheat tortillas)


Cook chicken and let cool for about a minute or two. Then add cheese and Salsa, mix well. In a deep plate or pie tin pour whipping cream enough to cover the bottom of the tin or plate. Place a tortilla in the whipping cream and then turn over. Put chicken filling in the center of the tortilla, wrap and place in a casserole dish. Continue wrapping until chicken filling is gone. Pour additional whipping cream over completed rolled enchiladas. I don't add very much but just enough to make it a little extra creamy. You can then add any extra cheese or salsa to the top if desired. Place in oven for about twenty minutes or so or until it's bubbles and a little brown. As for the temp. I can't remember what the original recipe called for so I normally put it between 350-450. I know that is so vague. If you want them a little crispy then put oven on broil for a minute or two to crisp top.

Cherry Stuffed Pork Loin

1 c. dried cherries
1/2 c. water
1/2 c. minced fresh parsley
1 med. onion chopped
1 celery rib diced
1/4 c shredded carrot
1 T. rubbed sage
1 garlic clove minced
1 t. minced fresh rosemary
3 T butter or margarine
2 1/2 c. salad croutons
1 c. chicken broth
1/2 t. pepper
1/4t almond extract
1 boneless whole pork loin roast (about 3 lbs)

gravy ingredients:
1 3/4 chicken broth
1/2 c. water
1/2 c. whipping cream
1/2 t. minced fresh rosemary

Directions:
In a small saucepan, bring cherries and water to a boil. Remove from heat; set aside (do not drain). In a skillet, saute the parsley, vegetables and seasonings in butter until tender. Remove from the heat. Stir in the croutons, broth 1/4 t. pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absorbed. Cut a lengthwise slit down the center of the roast so it lies flat; cover with plastic wrap. Flatten to 3/4 in thickness. Remove plastic; spread stuffing over meat to within lin. of edges. Close roast' tie at lin. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining pepper. Bake, uncovered at 350 for 1 1/2 to 2 hours or until a meat thermometer reads 160 degrees. Let stand for 10-15 min. before slicing.
For gravy, add broth and water to roasting pan stir to loosen browned bites. Pour into a sauce pan. Bring to a boil over med-high heat; cook until reduced by half. Stir in cream and rosemary. Simmer, uncovered, until thickened. Serve with roast.

Serves 10-12 servings of good thickness.

Kung Pao Chicken

1 chicken breast, skinned and boned, cut into 1"x1" pieces and marinate with 2 T soy sauce and 1 T. cornstarch
1/2 green pepper
1/2 red pepper (or carrots)
1/2 medium onion
2 slices ginger root
1 clove garlic, crushed
1 or 2 dried chili peppers (or 1 T. chili sauce)
3 T. canola oil
1 cup roasted peanuts (opt)

Seasoning: 2 T soy sauce, 1 t. sugar

Thicken 1 T. Cornstarch mix with 1/2 c chicken broth

1. Cut the green pepper, red pepper and onion into 1"x1" pieces.

2. Heat 3 T. Canola oil in a wok with high heat. Brown ginger root, garlic and chili pepper for 10 seconds. Add chicken breast and stir fry about 2-3 minutes or until meat changes color. Take out and set aside.

3. Stir fry the green pepper, red pepper and onion for 2-3 minutes. Add chicken and seasoning and stir.

4. Thicken with cornstarch mixture. Remove from heat when juice bubbles. Serve with steamed rice.

Optional: add roasted peanuts before serving.

Beef and Broccoli

1/2 lb. beef flank steak
3 T. canola oil for stir-fry
1 green onion, cut into 1" sections
1 or 2 slice grated or chopped ginger root
1 lb. broccoli, cut into bite sizes

Marinade for Beef:
1 T. soy sauce
1 T. cornstarch
1 T. canola oil

Sauce:
1 T. soy sauce
1 t. sugar
1 T. oyster sauce (this is optional)
dash of salt
1 T. cornstarch mix with 1/2 c. water

1. Cut beef into thin strips, about 2 inches long and 1/4 inch thick. Marinate beef and set aside.

2. In a wok, heat 3 T. canola oil, using high heat. Stir-fry green onion, ginger for 10 seconds. Add beef and stir fro about 2 minutes until beef changes color. Take out and set aside.

3. Using remaining oil in wok, stir-fry broccoli for 2-3 minutes or your desired tenderness. Adda little water if you prefer a softer vegetable.

4. Return beef to wok. Add the sauce ingredients. Stir. Remove from heat when sauce bubbles and is clear. Serve hot with steamed rice.

Side note: I prepare this recipe with olive oil instead of canola and it tastes great. I also add carrots for color and flavor. Oh and the ginger root is used as if it were a herb. It adds an aroma and a little bit of taste to the meal. I think next time I will add sesame seeds too.

Fried Rice

6-8 cups of rice (best left over from the day before and I like to use Jasmine rice)
2 eggs, beaten
2 green onions, thinly sliced
1/2 cup diced ham
1/2 diced and cooked carrots
3 plus one tablespoons vegetable oil
1/2 teaspoon salt
1-2 tablespoons soy sauce

1. Heat 3 tablespoons oil in a wok with high heat.

2. Brown the onion for a few seconds

3. Add eggs and quickly stir fry for 1 minute until eggs turn solid. Take out and set aside

4. Add one tablespoon oil in wok. Stir fry the rice with medium high heat until rice is thoroughly heated, about 5 minutes.

5. Add salt and soy sauce to your taste. Add eggs, veggies and ham. Stir until well blended. Serve hot

Chocolate Chip Cookies

Chocolate Chip Cookies
This recipe is the New York Times Pick of the best chocolate chip cookie ever. I have made them just as directed, they come out HUGE and are awesome for gift baskets or if you are handing out one cookie. Oh and don't skip the sea salt step it really adds to the taste of the cookie. Enjoy!

Yield: 1 1/2 dozen 5-inch cookies. (Yields A LOT more if you don't use as much dough for one cookie)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Note: Fèves, oval-shaped chocolate pieces, are usually available at Fresh Market, Whole Foods and Williams-Sonoma.

Drop Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Preheat oven to 450 degrees F.
In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm. Recipe makes around 12 biscuits.

Cody and I made this last night! Thought I would share. So Yummy!

Layered Enchilada Bake

You will Need:

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, drained, rinsed

1/4 cup Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) (Kraft) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Fancy Chicken Salad

2/3 c dried cranberries
1/3 c celery chopped
1/3 c toasted pecans, chopped
1/3 c Granny smith apple, diced
2 1/2 c cooked chicken breast cubed or the chicken out of can works great too
1 t lemons juice
1 T honey
1/2 c mayonnaise
4 t. buttermilk
1/2 t salkt
1/8 t pepper
6 croissants, split

In a large bowl, combine the cranberries, cellery, pecans, apple and chicken. In another bowl, combine the lemon juice, honey, mayonnaise, buttermilk, salt and pepper. Add to chicken mixture and mix well. Spoon 1/2 c chicken salad onto each croissant. Makes 6 servings.

WOW DID YOU MAKE THAT

Everyone else was posting stuff and i wanted to get in an that. You cant eat them, they don't grow anywhere, but they sure smell good

BANANA OATMEAL COOKIES

1 cup butter or Marg.
1 cup sugar & 1 egg
1 1/2 cup flour
1 3/4 cup rolled oats
1/2 tsp salt, 1 tsp cinnamon
1/2 soda
1 cup mashed bananas

Cream butter and sugar, add egg and mix well.
Mix dry ingredients and add alternately with
the mashed bananas. Add oats and nuts and
drop by spoonful of batter on lightly
greased cookie sheet. Bake at 375 for 12 minutes Makes 3 dozen

Jello Poke Cake

1 WHITE OR YELLOW CAKE MIX baked and cooled
1 c boiling water
1 package (4 serving size)
Jello any flavor
1/2 cold water
Thawed whipped topping or prepared frosting

Prick each cake with large two pronged fork at 1/2 " intervals. Dissolve gelatin
in boiling water; add cold water and spoon over cake layers. Chill 4 hours. If you
want you can place one layer on the other and ice with whipped topping.

Tuna Salad

2 c macaroni
1 sm. can tuna
1/2 cup green onion
1/4 cup bell-peppers
small jar pimento
1.2 cup peas-optional
1/2 cup celery

Mayonnaise or salad dressing to taste. Cook Macaroni tell tender, chop vegetables and mix together.