Cauliflower Slaw

Cauliflower Slaw

1 medium head cauliflower
1 small head cabbage
1 small onion
3/4 c. real bacon bits
1 3/4 c. light Miracle Whip or mayonnaise
2 T. sugar
1/3 c. Parmesan cheese

Cut florets from the cauliflower and cut into small pieces.  Shred the cabbage.  Finely chop the onion.
Combine the Miracle Whip, sugar and Parmesan cheese.
In a 9" x 13" pan, layer the cauliflower.  Spread with one-third of the dressing.  Add the cabbage then one-third of the dressing.  Add the onion then spread with the remaining dressing.  Sprinkle the bacon bits on top.
Cover and chill for 2 hours or overnight.  Toss before serving.

Shrimp with Curry Mayo

 

Shrimp with Curry Mayo

Ingredients

• 1 lb. cooked peeled and deveined shrimp
• 1/3 c. apple cider vinegar
• 1/4 c. olive oil
• 1 jalapeno seeded and thinly sliced
• 2/3 c. mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. grated garlic
• 1/2 tsp. curry powder
• 1/4 tsp. tumeric
• 1/2 tsp. lime zest
• 1 1/2 tsp. lime juice

Instructions

• In a large bowl, toss the shrimp with the vinegar, oil and jalapeno; chill for 20 minutes.
• Meanwhile, in a small bowl, combine the remaining ingredients.
• Drain the shrimp and serve with the dip.

Omega-3 Granola

Omega-3 Granola

4 c. oatmeal
1 c. wheat germ
1/2 c. flaxseed meal
1/2 c. packed brown sugar
1/2 c. raw, hulled sunflower seeds
1/2 c. chopped walnuts
1/2 c. sliced almonds
1 tsp. cinnamon
3/4 tsp. salt
1/3 c. canola oil
1/4 c. honey
1 tsp. vanilla extract
1/4 c. water
1 c. dried apricots, chopped

Grease a large rimmed baking sheet.  Preheat oven to 300 degrees.
Stir together oatmeal, wheat germ, flaxseed meal, brown sugar, sunflower seeds, walnuts, almonds, cinnamon, and salt in a large bowl.  Whisk together oil, honey, vanilla and water in a separate bowl.  Pour the wet mixture into the dry mixture, stirring until evenly moistened.  Spread the mixture evenly on the prepared baking sheet.
Bake, stirring every 15 minutes, until crisp and toasted, 30 - 45 minutes.  Cool completely.  Add the apricots and toss to combine.  Transfer to an airtight container and keep at room temperature for up to 2 weeks.

Pickled Carrot Rounds

 

Pickled Carrot Rounds

Ingredients

• 1/2 lb. carrots

• 1 c. white wine vinegar

• 1 clove garlic

• 1 tsp. fennel seeds

• 1 tsp. salt

• 3 T. sugar

Instructions

1. Peel the carrots and slice into 1/4″ rounds. Crush the garlic clove. In a small saucepan, bring 1 c. water, vinegar, sugar, salt, garlic and fennel seeds to a boil. Pour the liquid over the carrot rounds in a heatproof container. Let cool, cover and refrigerate for 24 hours.

Hashbrown and Ham Quiche

 

Hashbrown and Ham Quiche

Ingredients

• 4 c. frozen shredded hash browns

• 1/4 tsp. salt

• 1/4 tsp. ground pepper

• 3 T. butter

• 1 medium onion chopped

• 1/2 c. chopped green pepper

• 1/2 c. chopped fresh mushrooms

• 2 tsp. flour

• 3/4 c. diced cooked ham

• 3 eggs beaten

• 1/2 c. milk

• 1/2 c. shredded cheddar cheese

Instructions

1. Saute the hash browns, salt and pepper in 2 T. butter until golden brown. Press into the bottom and up the sides of a greased 9" pie plate. 

2. In same skillet, saute onions, peppers and mushrooms in remaining butter. Remove from heat, sprinkle with flour. Stir in ham, eggs and milk. Pour into hash brown crust. 

3. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake for 5 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Brussels Sprouts Chiffonade

Brussels Sprouts Chiffonade

1 1/2 lb. Brussels sprouts
6 T. butter
1 T. fresh lemon juice
1 T. poppy seeds

Drop Brussel sprouts into a food processor with the slicer blade going. Melt butter in a large skillet over medium-high heat. Add Brussel sprouts and toss until beginning to wilt; about 5 minutes. Add lemon juice and poppy seeds, toss to blend. Season with salt and pepper. 

Sesame Chicken Salad

Sesame Chicken Salad

Ingredients

• 2 small carrots peeled
• 8 oz. bag baby spinach
• 2 small shallots thinly sliced
• 3 T. toasted sesame seeds
• Boneless skinless meat from 1 rotisserie chicken, shredded
• 1 1" piece fresh ginger, peeled and grated
• 2 T. soy sauce
• 2 T. rice wine vinegar
• 1/4 c. sesame oil

Instructions

• Using a vegetable peeler, shave the carrots into long, thin ribbons. In a large bowl, combine the carrots, spinach, shallots, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy sauce, vinegar and oil. Pour the dressing over the salad, toss and serve.