Turkey Slaw Tacos

INGREDIENTS:
Whole Wheat Tortilla Shells
1 lb ground turkey
1/2 red pepper, chopped
1/2 white onion, chopped
Cumin
Chili Powder
Salt/Pepper
Crystal Hot Sauce
Paprika
1 bag tri-colored slaw
Marzetti slaw dressing
Green Onions, chopped
1 cup chopped pecans, roasted (just put in 350 oven for 2-4 minutes)

DIRECTIONS:
Use left over slaw from a previous night (is what I did because it makes too much for my family to eat all at once) or make the slaw (the last 4 ingredients mixed together) at least 2 hours before eating.
Cook turkey and add in red pepper, white onion and seasonings. You can adjust to taste, or just use a taco seasoning packet. Warm up tortilla shells and assemble.

Caprese Salad

So good with all the fresh, home grown tomatoes right now!

INGREDIENTS:
Tomatoes
Salt/Pepper
Mozzarella Cheese
Basil Leaves
Balsamic Vinegar OR baslsamic vingaigrette dressing

DIRECTIONS:
Heat balsamic vinegar in a sauce pan until boiling and (watch it close so it doesn't burn!) until reduced (it will be thick). Slice tomatoes, cheese and arrange alternating on a salad plate. Add in cleaned and chopped basil (fresh!!). Drizzle balsamic dressing over the top and enjoy immediately!

Salmon Croquets

This is a Davis/Allen family tradition, especially at Lent! Very yummy!! This recipe would need to be doubled if making for more than 3-4 people.

INGREDIENTS:
1 can of salmon
1 egg, beaten
Splash of Milk (to moisturize)
Sleeve of crushed saltine crackers


DIRECTIONS:
Pre-heat Presto 05420 FryDaddy Electric Deep Fryer with crisco until melted and hot.
Open can of salmon, and remove bones and any dark skin. Add in egg and crushed crackers. Stir and add milk to make the 'glue' so it all sticks together. Form into croquet shapes (NOT patties!) and drop into the deep fryer. Cook until golden brown on the outside. Drain on a paper towel and plate. Serve with ketchup!

Fingerling Potatoes

I love fingerling potatoes! They are so creamy that even when baked, you don't need any butter or sour cream to enjoy them!

INGREDIENTS:
Fingerling Potatoes
Olive Oil
Kosher Salt
Thyme
Rosemary
Pepper

DIRECTIONS:
Preheat oven to 425. In a large bowl, toss the potatoes with olive oil and seasonings to cover well. Bake for 10-15 minutes until fork tender. Yum!

Chicken with Bourbon Peach Sauce

I found this recipe in the August 2011 edition of Cooking Light (1-year auto-renewal) but tweaked it to make it a shorter cooking time and smaller portions.

INGREDIENTS:
3 medium peaches, coarsely chopped and peeled
1/8 cup fresh lemon juice
3 TBL water
1/4 cup bourbon
1/4 cup packed dark brown sugar
salt, pepper
Boneless, Skinless Chicken Breast

DIRECTIONS:
Combine the first three ingredients in a saucepan. Bring to a boil; cover, reduce heat and simmer 10-15 minutes. Add bourbon, brown sugar, and salt and simmer while chicken is cooking. In a skillet (or grill) with salt and pepper, season and cook chicken. Preheat the oven to 425 or broil. In a casserole dish, lay cooked chicken and top with peach sauce. Heat in the oven until chicken is cooked through and sauce has thickened.

Pineapple Mango Avocado Salsa

For an easy way to cut mangos: OXO SteeL Mango Splitter

INGREDIENTS:
1 whole Pineapple, Peeled And Diced
1 whole avocado, Diced
1 whole Mango, Diced
1/2 whole Medium Red Onion, Finely Diced
1 whole Jalapeno, Seeded And Diced
Fresh Cilantro, Chopped
1 whole Lime, Juiced
Dash Kosher Salt
Dash Granulated Sugar (optional)

DIRECTIONS:
Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

Spicy Pasta Salad

This looked delicious off PW's cooking site, so I made it for a BBQ we attended, and I thought it was super yummy! Sorry for the lack of pictures- but PW's are better than any I'd take! :) Click HERE for the link!

Creamy Crock Pot Mac and Cheese

From Whitney

INGREDIENTS:

• 2 cups uncooked whole wheat elbow macaroni 
• 4 tablespoons (1/2 stick) The Best Life margarine, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup Greek yogurt
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 

Spinach Salad with Lemon Dressing

INGREDIENTS:

1 Bag of Spinach Mix
1 Lemon
Olive Oil
Salt and Pepper
Fresh Parmesan Cheese
Tomatoes
Red Onion
Radish
Mushrooms

DIRECTIONS:
Mix together all vegetables, and then squeeze the lemon over top, adding some olive oil and salt and pepper. Toss together and top with cheese.

Honey Mustard Pork Tenderloin and Snap Peas

INGREDIENTS:
Hormel Honey Mustard Pork Tenderloin
Frozen Sugar Snap Peas

DIRECTIONS:
Chop and cube the pork tenderloin when col. Cook pork in skillet with olive oil, and when done add sugar snaps. Cook until peas are done.


**Other flavors were recommended on the Hormel Pork Tenderloin as well!

Italian Bread

For a bundt pan, check out: Cuisinart Chef's Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan

INGREDIENTS:
Frozen Rolls
Olive Oil
Italian Seasoning (Morton)
Garlic Salt

DIRECTIONS:
Put frozen rolls in bundt pan. Drizzle with olive oil, italian seasoning, and garlic salt. Let rise. Bake once risen at 350 for 15 minutes.

Kitty Litter

INGREDIENTS:

1 pkg fudge graham crackers
2 sq. semi-sweet chocolate
1/2 cup butter/margarine
2 cups powdered sugar
2 cups cool whip
1 teaspoon vanilla
1/2 gallon vanilla ice-cream

DIRECTIONS:
Crush graham crackers and spread 1/2 in 9x13 pan. Cream together butter, vanilla, and powdered sugar. Add melted chocolate. Fold in cool whip. Pour chocolate mixture over crumbs and freeze. After frozen, cut ice cream into slices about 1" and place on top of chocolate layer. Sprinkle remaining crumbs on top. Return to freezer until needed.