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.
Basic but still one of my favourite sandwiches for lunch!
4 Hard boiled eggs chopped up
1/4 cup of miracle whip
1 tsp of ground mustard
salt and pepper to taste
to add more zip dice up a pickle and add to egg salad
Ingredients
1 bag of egg noodles
1 jar of tomato sauce
3 cups Mozzarella cheese, shredded
1 1/2 pounds ground beef
1 package of pepperoni
Instructions
1.Brown the meat and drain the grease.
2.Boil Noodles until soft. Drain the water.
3.Preheat oven to 350 degrees
4.In a 9×13 casserole dish, first, spread a thin layer of tomato sauce on the bottom.
5.Second layer half of the noodles over the sauce. Then half of the meat and the rest of the noodles.
6.Next layer half of the cheese, the remaining meat, the rest of the sauce, and then the remaing cheese.
7.Last top with pepperoni
8.Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes.
9.Take it out of oven and let if sit for 10 to 15 minutes.
Success, always pleased when the whole family enjoys the same meal!!!!
1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds
Ingredients
1 packet of taco seasoning, add to taste
1 can of black beans
1 cup of frozen corn
tortilla chips
1 cup shredded marble cheese divided
1 cup shredded Monterey jack divided
Directions
Ideas by Katherine 