Cobb Salad

Cobb Salad
Eating Healthy in 2009. Copyright 2007, Ellie Krieger All Rights Reserved.


Yield:4 servings, serving size, about 3 cups


For the Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:

Cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)
Directions

For the salad:

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

Per Serving:
Calories 360; Total Fat 24 g; (Sat Fat 7 g, Mono Fat 13 g, Poly Fat 3 g) ; Protein 28 g; Carb 11 g; Fiber 4 g; Cholesterol 115 mg; Sodium 770 mg

Eating Healthy in 2009. Copyright 2007, Ellie Krieger All Rights Reserved.

Advertisement
© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/cobb-salad-recipe0.print.html?oc=linkback

Philly Cheesesteak sandwich loaf

Ingredients

• one large loaf of french bread
• ¼ cup butter
• ¼ tsp garlic powder
• ½ onion, sliced
• 1 green pepper, sliced
• 2 tbsp olive oil
• 12 oz sliced roast beef
• 9 slices provolone cheese
• Aluminum foil

Instructions

1. Pour olive oil in pan and heat to medium-high. Add peppers and onions and cook until onions are translucent and peppers are soft. Set aside.
2. Cut slits about ⅕ inches apart in to the french bread but don't cut all the way through.
3. Mix butter and the ¼ tsp of garlic powder. Use the butter mixture and spread between each slice of bread.
4. Drop a large spoonful of peppers in to each slit and then layer with roast beef and a slice of cheese. Usually 2-3 pieces of roast beef.
5. Once filled, spray a piece of aluminum foil with cooking spray and put the loaf of bread. Wrap the entire loaf in aluminum foil. Put in the coals of the fire or on the grate above the fire. It usually takes about 20-30 minutes for all of the cheese to melt

Trader joes Taquito-lada Casserole

Taquito-lada Casserole

Serves: 4  Prep Time: 10 Minutes   Cooking Time: 20 - 25 Minutes Print Recipe

INGREDIENTS

• 1 package TJ's Taquitos (Beef, Chicken or Black Bean & Cheese)
• 1 jar TJ's Enchilada Sauce
• 1 1/2 cups TJ's Shredded Sharp Cheddar
• 1/2 can TJ's Sliced Black Olives
• 3 TJ's Green Onions, white and green parts, sliced
• 1/2 can TJ's New Mexico Hatch Chiles
• 1/2 cup TJs Shredded Mexican Cheese Blend to garnish

DIRECTIONS

Preheat oven to 425°F. While oven is heating, place taquitos in a 7x10 baking dish and pour over entire bottle of enchilada sauce. Top with Sharp Cheddar. Sprinkle with Green Onions, Olives and Chilies. Place in oven and bake for 20 to 25 minutes or until internal temperature reaches 165°F. Remove from oven and sprinkle with Mexican Cheese Blend. Allow to cool for 2 or 3 minutes before serving.

Trader Joes Bruschetta, Lentil and Feta Cheese Dip Recipe

TRADER JOE'S BRUSCHETTA, LENTIL & FETA CHEESE DIP RECIPE

 

Print

Prep time

10 mins

Total time

10 mins

 

This is an easy to make recipe using 3 simple ingredients sold at Trader Joe's. It is delicious and healthy too!

Author: Celia Becker @ www.AfterOrangeCounty.com

Recipe type: Appitizer

Serves: 8

Ingredients

• ½ Container Trader Giotto's Fresh Bruschetta Sauce
• ½ Container Trader Joe's Steamed Lentils, Ready to Eat
• ½ Container Trader Joe's Fat Free Crumbled Feta
• Juice from ½ of a Fresh Lemon
• ¼ Cup Extra Virgin Olive Oil
• Kosher Salt & Fresh Ground Pepper to Taste

Instructions

1. Combine all of the ingredients in a small bowl.
2. It takes a bit of mixing to get the lentils incorporated.
3. Place in a serving bowl and garnish with a sprig of parsley.
4. Serve with tortilla chips, pita chips or slices of french bread.
5. ENJOY!

Notes

I use the Fat Free Crumbled Feta Cheese because it happens to be delicious and I can't even tell it's fat free!

creamy artichoke dip (from the house of smiths blog)

brown butter blueberry cobbler

Brown Butter Blueberry Cobbler

3 cups blueberries, fresh or frozen
1/2 cup sugar
1 box yellow cake mix
1/2 cup (1 stick) butter (melted and browned, if desired) 

1. Preheat oven to 350 degrees F.

2. Spray a 9×11 or 9×13 dish with nonstick cooking spray. Mix the blueberries and sugar and pour into the bottom of the prepared dish. Whisk together butter and cake mix. Crumble over blueberries.

3. Bake at 350 degrees for 40 minutes, until bubbly and browned on top.

Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#ixzz3AUFdG3tx
Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#gqgxXhzeOQ9UuSwB.99

mexican corn on the cob

grill or just use this on top of boiled cobs:

4 ears shucked corn

2 tablespoons mayonnaise 

2 teaspoons fresh lime juice 

2 tablespoons finely grated cojita cheese (or Parmesan in a pinch) 

1/2 teaspoon chili powder 

1/4 teaspoon ground red pepper 

1/4 teaspoon ground cumin 

1/8 teaspoon salt 

 

Cooking spray Prepare grill. 

Combine mayonnaise and juice in a small bowl. 

Combine cheese and spread ingredients.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with melted butter than mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately

Easy Chicken Lo Mein

Easy Chicken Lo Mein

By Anne Coleman

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings

Ingredients

1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables (use broccoli)
1/4 cup water 

Directions

1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
3. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

Red Velvet Poke Cake

Red Velvet Poke Cake

Ingredients:

1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

10 Oreo cookies, crushed (optional)

Directions:

Prepare cake mix according to package directions for a 9x13 cake.

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there.

Be sure to poke right down to the bottom of the cake.

In a medium bowl, whisk together pudding mix with 4 cups of milk.

Whisk until all the lumps are gone.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible.

Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours).

(If you have anything hanging out in your fridge that is stinky, be sure to cover your cake first).

Once your cake has completely cooled, spread on whipped topping.

Spread it out evenly over the pudding layer.

If you haven't done so already, crush your Oreo cookies.

I just place mine in a ziploc bag and crush them with a rolling pin.

Spread crushed Oreos onto the top of the cake.

You can do this part immediately before serving the cake if you like.

This will ensure the cookie bits are crunchy when you serve it.

This cake needs to be kept refrigerated.

Enjoy!

www.thecountrycook.net

Copyright 2012