If it's too hot to cook, you are in the mood for salad, you are trying to eat healthier, or for whatever reason you may be looking for a salad with sustenance, here are some entree salads you need to try. The Turkey Veronique is a special combination of lettuce, deli-sliced turkey breast, and fruit. The Taco Salads takes you to the Southwest for a completely different taste. They are individual salads that are very tasty and easy to make. You could have both salads in the same week and still not feel like you are drowning in salads.TURKEY VERONIQUE SALAD1 cup strawberries1 1/2 cups seedless green grapes2 heads Bibb or Boston lettuce leaves12 oz sliced fully cooked smoked turkey breastRanch salad dressing1/3 cup sliced almondsCut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds. QUICK AND EASY FIESTA TACO SALADS6 (6-inch) flour tortillas1 lb ground beef1 can (15-oz) chili beans1 head iceberg lettuce, chopped or shredded1 bunch green onions, chopped2 tomatoes, chopped1 medium pkg tortilla chips, crushed1 cup shredded Monterey Jack cheese (pepper Jack is even better)Salsa, if desiredPreheat oven to 425 degrees. Line 2 baking sheets with foil. Invert 3 6-oz custard cups on each of the baking sheets; place about 3-inches apart. Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese. Add a dollop of salsa, if desired.Enjoy!
By Free Vegetable Recipes
If you are looking to cut back on heavier foods and eat more salads, this is a great recipe for you. Do you enjoy salads but they leave you hungry (and wanting to snack!) a couple of hours after your meal? If so, this is a perfect salad recipe for you. It is healthy, much lighter than most meals, yet it contains protein, grain, fruits and nuts which will keep you from having hunger pangs before time for your next meal. Try this Chicken Wild Rice Salad with Dried Fruits and Nuts. It is a salad you will be glad to have in your recipe file.
CHICKEN-WILD RICE SALAD WITH DRIED FRUITS AND PEANUTS
1 pkg (6.2 oz) fast-cooking long-grain and wild rice mix
2 cups chopped, cooked chicken (or turkey)
1 medium apple, unpeeled and chopped
1 medium green bell pepper, chopped
1 medium stalk celery, chopped
1/2 cup dried chopped apricots
1/3 cup dried chopped cherries
2 tbsps soy sauce
2 tbsp tap water
2 tsp granulated sugar substitute such as Splenda
2 tsp cider vinegar
1/3 cup dry roasted peanuts
Cook rice mix as directed on the package, omitting the butter. Spread rice out evenly in a thin sheet on a large cookie sheet. Let stand for 10 minutes to cool. Stir occasionally to ensure even cooling.
In a large mixing bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In a small mixing bowl, mix together soy sauce, water, sugar substitute, and vinegar until sugar substitute is dissolved.
Add rice and soy sauce mixture to the chicken mixture; toss gently until all is coated. Add peanuts and toss gently.
Enjoy!
By Free Vegetable Recipes
If you are a long term diabetic or are newly diagnosed and you are looking for something different, try these carrot salad recipes. The Tennessee Hills Marinated Carrot Salad has a potpourri of ingredients but they blend together well for some delicious carrots. If you are not diabetic and want to use sugar, just substitute the same amount of sugar for the Splenda granular. The combination of carrots and grapes makes for a very tasty dish. With both of these recipes, keep in mind that a diabetic needs to have a protein with any salad so serve with pork chops, chicken, steak, etc. TENNESSEE HILLS MARINATED CARROT SALAD2 lb carrots, cut into 1-inch pieces1 can tomato soup, undiluted3/4 cup Splenda granular1/2 cup vinegar1 tbsp Worcestershire sauce1/2 cup olive or canola oil1 medium purple onion, sliced and separted into rings1 green bell pepper, cored, seeded and sliced into thin rings1 tsp prepared mustard
Cook carrots in salted water until tender. Drain in a colander. In a 2-qt saucepan, mix together tomato soup, Splenda, vinegar, Worcestershire sauce, oil and mustard. Bring to a boil. Remove from heat. In a mixing bowl or casserole dish with a lid, place the carrots, onions, and bell pepper. Pour sauce over the vegetables. Sprinkle with a little fresh ground pepper, if desired. Toss to coat all vegetables. Refrigerate overnight to marinate well. Serve cold.Yield: 8 to 10 servings.CARROT-GRAPE SALAD24 large seedless green grapes, halved2 cups shredded carrot2 tsp low-calorie mayonnaise1/2 tsp poppy seeds1/4 tsp salt5 lettuce leaves, optionalCombine grapes and carrot in a large bowl, stirring well. Combine mayonnaise, poppy seeds, and salt; add to carrot mixture, stirring well to coat. Cover and refrigerate at least 2 hours. Serve salad on individual lettuce leaves, if desired.Enjoy!
By Free Vegetable Recipes
I love old fashion recipes as I really enjoy going back to the basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are from the days when we never heard of "pasta salad". We had good old fashion macaroni salad. It is still worth having today. The first recipe below is what I can AF Macaroni Salad. The AF stands for Air Force as in the United States Air Force. When I married back in the 60s, during the Viet Nam War, my husband was in the Air Force. Money was tight and we learned to eat, and I learned to cook, on a very small grocery budget. In fact, all my husband's friends were very envious of him. You see, I don't like steak so he was able to have one once in awhile even on a tight budget. This salad recipe was given to me during those tight budget days. It is still a good recipe for those on tight budgets during our current economic downturn.
AF MACARONI SALAD
I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force bride in the 1960s.
2 cups cooked macaroni1/2 cup diced cheddar cheese1/3 cup diced green bell pepper3 tbsps finely chopped onion1/2 cup mayonnaise or salad dressing1/4 cup chopped sweet pickle (or sweet pickle relish)1/4 tsp salt
Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.
CLASSIC MAYO MACARONI SALAD
1 cup mayonnaise2 tbsp vinegar1 tbsp prepared mustard1 tsp sugar1 tsp salt1/4 tsp pepper8-oz elbow macaroni, cooked, drained1 cup sliced celery 1 cup chopped green bell pepper1/4 cup chopped onion
In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.
Enjoy!
By Free Vegetable Recipes
People are increasingly moving towards a vegetarian diet as they are gradually becoming aware that vegetables are a healthy food. Using lunch recipes like vegetarian low calorie recipes is one of the best things that you can do make sure your family is healthy and safe from obesity which is turning out to be a real epidemic in the United States and other developing countries. Cooking vegetables is definitely better than the other options you have to a vegetarian diet but you get the best nutritional benefit when you partake of vegetables raw. Raw vegetables contain a lot of minerals, vitamins and other sources of nutrition that are required by our bodies. These low calorie recipes which are mostly high in fiber content protect you from digestive disorders and may even protect you from the caner of the colon and lung. Hence you must make sure that your dinner recipes and lunch recipes include a raw salad recipe Plenty of vegetarian and low calorie recipes make use of tofu, soy, peas and dried beans to make sure they get their quota of proteins for the day. One of my favorite lunch recipes is the red bean salad recipe which is made from red beans and onion rings and then seasoned with pounded garlic, salt, sugar, pepper powder and a dash of olive oil. You can add some cubes of cucumber if you like or replace the beans with chick peas. This makes for a tasty and easy recipe; even your kids could help you make it.You can collect quite a few low calorie recipes by subscribing to vegan magazines, looking through the food sections of newspapers and visiting vegetarian websites. Some even let you upload your recipe if you want to share some of your dinner or lunch recipes with others. Introducing some vegetarian low calorie recipes in your diet can immediately change the way you feel and can be used to improve your overall health and lifestyle. And you will soon come to realize that these dinner or lunch recipes that you prepare can be tasty and at the same time low in calories.Introducing vegetarian low calorie recipes in your diet will provide you with a variety and provide you healthy eating choices. Besides, vegetarian lunch recipes are full of flavor and robust and with all the proteins and vitamins they contain they are a match for meat recipes any time. Another advantage is that these easy recipes cook faster then a meat recipe would. And some of these recipes are so tasty you might well find some carnivores turning vegetarian too.As people increasingly try to make use of healthy recipes in the busy lifestyle, vegetarian slow cooking is getting to be quite popular. The best part of it is the slow cooking enhances the flavor of your lunch recipes which other methods of cooking don’t give you. The longer it cooks the more flavor it draws from the ingredients. Besides, it also enhances the taste as the nutrients and flavors get concentrated in the food as they cook slowly.
By Free Vegetable Recipes
Are you looking for a salad recipe that is quick, easy, and impressive as well as delicious? If so, you have come to the right place! This Bacon and Egg Layered Salad is perfect for taking to a work luncheon, church pitch-in, family reunion or holiday meal because it serves twelve. It is also perfect for such occasions as it needs to set for at least 8 hours before serving, making it the perfect make-ahead dish. Prepare it in an oblong glass baking dish for a lovely presentation on the serving table.
BACON AND EGG LAYERED SALAD
1 small head of romaine lettuce, torn into bite sized pieces
6 eggs, hard-cooked and sliced
1 cup shredded Swiss cheese
5-oz pkg fresh baby spinach
10-oz pkg frozen sweet peas, thawed and drained
1 small purple onion, thinly sliced into rings
1 lb bacon, cooked, drained, crumbled
1 cup mayonnaise (may use low-fat but not fat-free)
8-oz sour cream
1 tsp Splenda
1 cup shredded Cheddar cheese
Arrange romaine lettuce in a 9 x 13-inch glass baking dish. Layer the following atop the lettuce in the following order: sliced eggs, 1/4 cup Swiss cheese, spinach, 1/4 cup Swiss cheese, peas, 1/4 cup Swiss cheese, onion, the remaining Swiss cheese, and the bacon. Combine the mayonnaise, sour cream and Splenda. Spread mixture over the top of the salad. Seal to the edges of the dish. Sprinkle with Cheddar cheese. Cover and chill for at least 8 hours. To serve, cut the salad into squares.
Yield: 12 servings
Note: This is a great salad for diabetics as it has bacon, eggs, cheeses, and sour cream to add protein.
Enjoy!
By Free Vegetable Recipes
Looking for a different idea for a luncheon salad or a salad to take to a pitch-in at work or church? Give this old-fashion Molded Egg Salad a try. Served on a bed of lettuce leaves with or without red ripe tomato slices, it is a colorful and tasty choice. Serve with some whole-grain crackers or breads for a different meal. This Vinegar Vegetable Salad is also good for pitch-ins as well as your own family dining table. This salad features one of our favorite vegetables, green beans.
MOLDED EGG SALAD
8 hard-boiled eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing or mayonnaise
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika
Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix together well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls, if desired. Serves 6.
VINEGAR VEGETABLE SALAD
2 tomatoes, cubed
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar (or Splenda for diabetics)
Combine vinegar, water, and sugar in a small saucepan. Bring the mixture to a boil; remove from the heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour the cooled liquid over the vegetables. Cover and marinate in the refrigerator for several hours or overnight.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. Find more of her vintage recipes at grandmasvintagerecipes.blogspot.com
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By Free Vegetable Recipes
Whether for an entree or as a side dish, salads are always popular. Here are a couple of recipes from my vintage collection for a Farmer's Layered Taco Salad from Indiana and a Cajun Pepper Salad. Give these salads a try soon.FARMER'S LAYERED TACO SALAD1 lb ground beef1/2 cup chopped onion1 pkt (1.25-oz) taco seasoning mix1 can (15-oz) kidney beans, rinsed and drained2 cups shredded lettuce1 cup shredded Cheddar cheese1 can ripe olives, drained and chopped1 can (8-oz) tomato sauce1 1/2 cups crushed corn chips1 cup chopped fresh tomatoesSour cream, optionalSalsa, optionalIn a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.
CAJUN PEPPER SALADThis is an adaptation of a recipe I saw years ago in a woman's magazine.DRESSING:1/4 cup olive oil2 tbsp red wine vinegar2 tsp chopped fresh basil1 tsp minced garlic1 tsp Dijon mustard1 tsp prepared horseradish1/2 tsp oregano1/4 tsp thyme1/4 tsp salt1/4 tsp fresh ground black pepper1/4 tsp paprika1/8 tsp ground red pepperPlace all ingredients in a blender container and blend until mixture is a dressing.PEPPERS:1 green bell pepper1 red bell pepper1 yellow bell pepper1 cucumber, peeled, seeded, sliced thin1 green onion including top, sliced2 medium tomatoes, seeded and dicedSlice all the bell peppers into 1/4-inch thick rings. Layer peppers and cucumber evenly on 4 salad plates. Sprinkle with the green onion. Spoon tomatoes over each plate. Drizzle with the dressing above.Yield: 4 servings.
Enjoy!
By Free Vegetable Recipes
Electric Sandwich maker grills are a quick and easy alternative to peaniut butter and jelly sandwiches. If you family is like mine, pizza is a favorite, but homemade pizza takes hours and some planning. Ordering out is very convenient, but it can be expensive. Especially when everyone wants different toppings. An electric sandwich maker grill is a way to make everyone happy. Combine sandwiches with pizza and you get pizza sandwiches. The best way to do it, is to put out the toppings and have a "make your own" party. Everyone gets a custom made grill pizza sandwich. Younger children can do this with help and older kids can do this on their own. It is so simple that if you get a sandwich grill and keep ingredients in the fridge, your teenagers can do this for a snack after school. Your kids will love this and mom gets a break. This is great for an activity and dinner.
Grill Pizza Pocket Sandwiches
Ingredients:
Directions: 1. Get 2 pieces of bread and spread sauce on one piece. Do not get it on the edges or it will not seal very well. 2. Then place your cheese slices on the top of the sauce. 3. Place pepperoni or whatever toppings you desire on the cheese. 4. Place the other piece of bread on top like a sandwich. 5. Spread butter lightly on both sides of the sandwich. 6. Place the sandwich in the sandwich maker grill and cook.
The pizza sandwiches will be very hot inside, so allow to cool for 3-5 minutes.
Sandwich Maker Grill Fruit Pies
Ingredients:
Directions: 1. Take 2 pieces of bread and put a couple tablespoons of pie filling on one of the slices. 2. Place the other slice on top like a sandwich. 3. Spread a light amount of butter on each side of the sandwiches. 4. Sprinkle a small amount of cinnamon on the out side of the sandwich. 5. Place sandwiches in the sandwich maker grill and cook.
Be sure to let it cool as it is very hot inside and enjoy your desert pies!
Sandwich Maker Grilled Ham and Cheese Pockets
Ingredients:
Directions:
1. Take 2 pieces of bread and place cheese slices on one piece of bread. 2. Put your ham on the cheese slices. 3. Place the other slice of bread on top like a sandwich. 4. Spread a small amount of butter on each side of the sandwiches. 5. Place sandwiches in the sandwich maker grill and cook.
Let it cool for about 3-5 minutes and then enjoy! Order your electric sandwich maker grill today and start making these great sandwiches. Visit: www.savetimeandmoneyathome.com.
As a busy mother of 5, I am always looking for ways to save time and money. These are two things I don't have much of. The electric sandwich maker grill is a great way to save time and money! Order yours today at
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By Free Vegetable Recipes
This casserole recipe combines vegetables, rice, and eggs making it the perfect casserole for many different occasions. When you need a dish to serve and are looking for something different, give this casserole a try. It makes an especially good brunch dish but is also good for a family breakfast, lunch or dinner. This casserole is inexpensive to make yet has grain, vegetables, dairy, and eggs all in this one dish. This is a perfect casserole for the budget minded housewife.
EGG CASSEROLE
1 1/2 cups sliced celery
1 cup chopped green bell pepper
1 medium onion, sliced
1 tbsp no-salt butter
1 tbsp flour
1 tsp salt
1 can (16-oz) low-sodium tomatoes, undrained
1/4 tsp hot sauce
6 hard-boiled eggs, chopped
2 cups hot cooked rice (no seasonings or butter)
vegetable oil cooking spray
1/2 cup shredded low-fat process American cheese
In a 3-quart saucepan, melt butter and saute celery, bell pepper, and onion until they are tender. Add flour and salt, stirring to blend. Stir in tomatoes and hot sauce; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally. Gently stir in the chopped eggs. Spoon rice in bottom of a 2-quart casserole dish that has been sprayed with vegetable oil spray. Pour egg mixture over the rice and bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated through. Top with cheese during the last five minutes of baking.
Per 3/4 cup serving: 16 g carbs, 8 g protein making this a good way for diabetics to have rice.
Enjoy!
By Free Vegetable Recipes
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