Ingredients
2 cups of cooked quinoa
1 diced cucumber
2 diced tomatoes
1 cup of chopped kale
For the Dressing:
1/2 cup plain Greek yogurt
a ripe avocado
juice of a lime (about 2 teaspoons)
salt and pepper to taste
Sprinkle with feta
1. In a bowl combine cooked quinoa, cucumber, tomato and kale
2. In a small bowl mash avocado, blend in yogurt, add lime juice add salt and pepper
3. Combine all ingredients into one bowl chill for one hour
4. Sprinkle with feta
Ingredients:
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Cheese
Directions:
Spray a baking sheet with cooking spray.
Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot
Cover with your pasta sauce and reheat
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs)
Place filled sandwich rolls closely on baking sheet.
Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly.
We had a family get together dinner. My mother in law brought this salad. She always knows how to prepare a great tasting meal, that is visually perfect as well.
Salad
Mixed greens
1 orange peeled and chopped
1/2 cup of blueberries
1/2 cup of walnuts
1 apple chopped
1 celery stalk sliced
1/2 cup of feta cheese
sprig of thyme sprinkled over
Salad Dressing
in a jar combine, cover and shake
2 TB of blueberry puree
2 TB honey
2 TB olive oil
2 TB balsamic vinegar
Ingredients
1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
450 g ground turkey
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce
Preparation
1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray
2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add turkey and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Transfer to cutting board. Serve warm.
1/3 cup Ranch Dressing
1/3 cup Apple cider vinegar
1/4 cup Apple juice
2 cups Very thinly sliced kale (trimmed and ribs removed)
1/2 tsp Salt
2 cups Cooked and drained quinoa
1/2 cup Thinly sliced celery
1 Apple, chopped
1/2 cup Chopped pecans
Instructions
Toss the kale with the vinegar and salt; let stand for 15 minutes.
Whisk the dressing with the apple juice.
Toss the kale with the quinoa, apple, celery and dressing mixture until well coated.
Sprinkle pecans over top.
Basic meal but always a favourite! I bought 4 individual serving glassware and made individual servings because our household has many dinner times during sports seasons!
Cook the 1 box of Jumbo Pasta Shells according to instructions -let cool
In a mixing bowl combine
1 (32oz) container of ricotta cheese
2 beaten eggs
1 cup of shredded mozzarella
1/2 cup of grated parmesan
Stuff Pasta with mixture
Pour Favourite pasta sauce over shells sprinkle mozzarella over shells
Cook in preheated 350 degree oven for 40 minutes
so easy, success!
This Delicious Chef Salad is made with Chicken, Bacon and Feta Cheese. It’s topped with Carrots, Cucumber, Tomatoes and a Hard Boiled Egg and is served with a side of Balsamic Dressing.
Ingredients
1/2 of a Head Lettuce (I used Romaine)
2 Chicken Breasts
1/2 of a Cucumber
1/4 Cup Feta Cheese
2-4 Hard Boiled Eggs
6-8 Strips of Bacon
1 Tomato
1 Carrot
Directions
1. Cook the chicken and bacon and hard boil a few eggs.
2. Wash and chop, then plate your lettuce. Then slice up and pile the rest of the ingredients on top.
3. Serve with a side of balsamic dressing.
Note: Soaking your eggs in ice cold water for a few minutes, immediately after cooking will make them easier to peel.
Ideas by Katherine 