Red, White, blueberry Trifle

 Skinny taste

feeds 10 people

My friend Afro made this most delicious red/white/blue dessert for a summer BBQ. She fit this is one of those fancy 14 c trifle dish. It looked so beautiful and was so amazingly yummy

Ingredients-

Two- 10 oz sour cream angel food cake, cut into 1-inch cubes

4 pints blueberries

4 pints strawberries

two- 12 oz frozen whipped topping or (4c of heavy whipped cream, freeze bowl and metal whisks- whip for 4 min)

one- 5 oz white chocolate, cream cheese or vanilla pudding mixes

3/4 c sweetened condensed milk

2 c water or milk

Directions-

• Whisk the condensed milk and water in a bowl.
• Whisk in the pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set; fold in the whipped topping.
• Arrange half of the cake in the bottom of a 14-cup trifle dish.
• Sprinkle evenly with a layer of blueberries.
• Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
• Top with a layer of strawberries.
• Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
• Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
• Cover and refrigerate at least one 1 hour.

11/12/21 made it, I made it one time and forgot to add the extra milk or water to the pudding, the final product was thick (but still delicious)

Veggie cups with dip

 

Cut a variety of vegetables into thin tall strips, serve In a small glass or plastic cup-

peppers, celery, carrots, cucumber, jicama, cherry tomatoes on a toothpick

Healthy Chicken, cucumber, avocado salad

 OMG Choco Desserts

Ingredients

• 12–14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
• 1–1 ½ tablespoon olive oil to grease the pan

For Marinade/Dressing:

• 2 ½ tablespoons olive oil
• 1 ½ tablespoons water
• 4 tablespoons fresh lemon juice (2 small lemons)
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 1/8–1/4 teaspoon black pepper

For salad:

• 1 large avocado-diced
• 1 cucumber -diced
• about 1 ½–2 cups cherry tomatoes-halved
• 1 small-medium red onion- sliced
• 2 tablespoons crumbled feta cheese- to sprinkle on top if desired

---

Instructions

1. First,  in a medium bowl combine all ingredients for marinade/dressing and stir well.
2. Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
3. Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
4. Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
5. In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Report this ad

• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Lynne Pasta Salad

Serves 5-8

16 oz Pasta (I've tried rotini, and large elbows)
Kalamata or black olives (halved)
Peppers (red, yellow, orange) chopped
Red Onions (slivered)
1 pkg of Cherry tomatoes (halved)
5 Mini or english cucumbers (they are more dense and crisp than regular cucumbers)
8 oz Feta
Dill
Olive oil, garlic (powder or minced), vinegar
Salt and pepper

Cook pasta, cut veggies, mix in feta, dill, oil, garlic, vinegar, salt and pepper.

Delicious and fresh!!!
Great leftovers for 2 days, then on day 3 the cucumbers tend to go soft and slimey.

Carly Quesadilla

Pineapple
Grilled Chicken
Cilantro
Avocado
Tomato
Jalapeno
Tortilla
Cheese
She also has used BBQ Sauce

Put all the ingredients inside the tortilla and fold the tortilla in half, laying flat. Cook on both sides of the tortilla

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

Burrito Spaghetti Squash Boats

Delish

-------FOR SPAGHETTI SQUASH--------
2  

medium spaghetti squash, halved, seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt
1/2 tsp.  

chili powder

 
1/2 tsp. cumin

-------FOR FILLING--------
1 tbsp.  

extra-virgin olive oil

1 onion, chopped

 
2 

cloves garlic, minced

 
1 lb. 

ground beef

1 tbsp. 

taco seasoning mix

Kosher salt
Freshly ground black pepper
1  

(15-oz.) can black beans

 

1 c chopped cherry tomatoes

 

1 c corn, canned and drained or frozen

 

1/2c shredded Monterey jack

 

2 TBSP. shredded cheddar

 
freshly chopped cilantro (optional)

avocado

1. heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Orange Chicken

Joan Sessions came for 2hours after the baby was born to come hold him so I could sleep. She made this Delicious and easy recipe


3 chicken breasts cut up 
1 pkg onion soup mix
1 cup Russian or Catalina dressing 
1 cup orange marmalade 
rice

Mix soup, dressing & marmalade together in a measuring cup, set aside. 
Brown and Cook your chicken (I make sure that most of the chicken juices have all been evaporated other wise your sauce is a bit runny) 
Then add your sauce and heat thoroughly. 

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

cooking classy

Course: Main Course

Cuisine: American

Keyword: light summer meals, salmon recipes

Prep Time: 30 minutes

Cook Time: 26 minutes

Total Time: 56 minutes

Servings: 4 servings

Calories: 739 kcal

Author: Jaclyn

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil , plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic , crushed
• Salt and freshly ground black pepper , to taste

Coconut Rice

• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice , rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango , peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion , rinsed under water and drained
• 1 large avocado , peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper , to taste

Instructions

For The Salmon

1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For The Coconut Rice;

1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For The Avocado-Mango Salsa;

1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
2. Serve salmon warm with coconut rice top with avocado mango salsa.
3. Recipe source: Cooking Classy