Ranch Dressing and Dayna's Green Salad Dressing

Bulk Ranch dressing-

For a 40 oz container-

Yogurt
Mayo
Non-dairy milk

-----------------------------------Dayna's Delicious Green Salad Dressing--------------------------------------------

This recipe goes well with EVERYTHING!!! Especially the Costa Vida Salad and dressing

Put in blender-

1 full bunch  with Cilantro stems and leaves
1/2c of mayo and Yogurt
3 T dry ranch seasoning
1 lemon juiced and zested (zest it first and then juice it after)
1 avocado
2 garlic cloves
Dash Cayenne
Dash Tajin

Optional- Sometimes I add 2-3 tomatillos but it isnt necessary

Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

Broccoli Salad with Bacon

• I received this recipe from a friend at a summer party, it was so crazy delicious and so simple.

8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

DIRECTIONS

Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

NUTRITIONAL INFO

TOTAL FAT: 20g SATURATED FAT: 6g
TRANS FAT: 0g UNSATURATED FAT: 12g
CHOLESTEROL: 34mg SODIUM: 555mg
CARBOHYDRATES: 7g FIBER: 2g
SUGAR: 3g PROTEIN: 12g

Sweet & Savory Almond Cream Cheese

Zerbert

Elephantastic

VeganHuggs

• 1/2 cup blanched almonds(soaked overnight; see step 1)
• 2 teaspoons lemon juice
• 3 tablespoons water (I used the water from the soaked almonds)
• 1/4 teaspoon salt
• 1 t sugar (omit if you want a more savory cheese)
• 1/2t cornstarch (I wanted to mixture to be a little thicker)

1. Soak the blanched almonds in water overnight. ( I actually did soak them overnite, but didn't have time the next day to make the cream cheese. So I put the bowl of soaked almonds in the fridge for 3-4 days b/c I couldn't make it. I finally made it and it turned out so delicious. It was fine to soak it for multiple days.
2. Place all the ingredients in a food processor and pulse until creamy. I used a blender and would blend it for 1 min the scrape down sides and repeated for 5-7 minutes.
3. Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit. Then smear it on your bagel or bread slices! :) 

I did make two different batches from the recipe above. One was sweet to put on top of my baked oatmeal or a fruit dip and the other was savory for a veggie dip or salad dressing. Both are the same recipe except the savory one leave out the sugar.

I added 1/8-1/4c of almond cheese to Ranch Dressing
It turned out great!

RANCH DRESSING

TWO RECIPES

One Lovely Life
This recipe uses mayo

• 1 cup mayonnaise (see above or substitute your favorite recipe)
• 1/4 cup coconut milk
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 Tbsp fresh dill or 1 tsp dried dill
• salt and pepper, to taste.

1. For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk, cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt and pepper as desired.
2. Ranch dressing will keep 1 week covered in the refrigerator.

Moms Can Be Fit

This one uses avocado oil and an egg

Ingredients

• 1 cup avocado oil
• 1 egg
• 1/2 cup coconut milk, I use canned, full fat
• 2 Tbsp red wine vinegar (or apple cider vinegar)
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp sea salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Large handful fresh herbs (my favorite is TON of fresh dill)

Instructions

1. Add all of the ingredients to a glass jar (I like to use a wide-mouthed mason jar).
2. Using an immersion blender, blend from the bottom of the jar and go up!
3. Dressing will keep for 7 days in refrigerator.