Caprese Salad

Ingredients

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 or so leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

salt and pepper

Directions

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on plates or a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.



*If you don’t have enough basil for layering, you can slice it into strips and sprinkle over the top. We also like to drizzle the salad with balsamic vinegar.


--Somer H.

Miss Sue's Easy Enchiladas

Ingredients
1 lb ground turkey (or beef)
1 can cream of chicken soup
1 can enchilada sauce
1/4 c milk
1 small can chiles (optional)
1 package corn tortillas
1 small can chopped olives (optional)
2 C grated cheddar cheese

Directions
1. In a large skillet, cook meat, drain and add cream of chicken soup, enchilada sauce and milk. Add chiles if desired. Simmer for about 20 minutes while preparing tortillas.
2. Cook the 12 tortillas either in a pan with oil or in a microwave until soft.
3. Fill each tortilla with 2 T of cheddar cheese and some olives.
4. Roll the tortillas and set them on top of the cooked meat sauce in the skillet.
5. Cover and simmer for about 3 minutes until cheese is melted.

--Sue Thomas

Ricardo's Black Beans

By Alisa Van Langeveld

Ingredients:
1 C chopped Onion
1 T minced garlic
2 cans black beans (with liquid)
2 packets Goya seasoning
chopped cilantro

Directions:
1. Sautee onion and garlic

2. Add black beans with liquid and seasoning packets, let simmer until liquid is mostly cooked off

3. Remove from heat and stir in chopped cilantro

Easy Cashew Chicken

By Laura Martin

1 1/2 lbs. Chicken Breasts, cut into one inch pieces

2 Tbs. dry Sherry

2 tsp. minced fresh ginger

3 1/2 tsp. cornstarch

Coarse Salt and Pepper

2 Tbs. Soy Sauce

1 Tbs. Rice Vinegar

2 tsp. Sugar

1 Tbs plus 2 tsp vegetable oil

2 Garlic Cloves minced

2/3 C unsalted Cashews, toasted

2 scallions, white and green parts separated

cooked white rice (or whatever rice you like)

1 - in medium bowl toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch. Season with salt. refrigerate for 30 min. Combine broth, soy sauce, vinegar, sugar, and 2 tsp. of cornstarch in separate bowl and set aside.

2- In large skillet heat 2 tsp of oil. Cook chicken evenly and thoroughly. (about 5 minutes) Transfer chicken to plate.

3- To same skillet and 1 tsp oil, garlic, cashews, and scallion whites. Cook stirring constantly. About 30 seconds. Whisk in Soy Sauce mixture and add to skillet along with the cooked chicken. Cook until Sauce thickens, about 30 seconds. Top with Scallion greens and top over rice!

Moroccan Summer Stew

1 Tbs. Olive Oil

Minced Garlic (1-2 cloves)

1 small onion, chopped

2-3 small potatoes

2-3 large chopped tomatoes, or can of chopped tomatoes

1 large zucchini, cubed

1 can garbanzo beans

1-2 Tbs. Cumin

Salt/Pepper to taste

Cooked Couscous

Sauté Olive oil, garlic, and onions in pan. Add potatoes, tomatoes, and zucchini. Add enough water to steam the potatoes and cover. ( you may want to potatoes steam a bit before you add the zucchini and tomatoes). Add beans, and cumin (add enough that you can really smell it) and some Salt and Pepper to taste. If its too dry, add a little more water so there enough "sauce" to moisten the couscous as you serve.

Soya Chicken Recipe (Indian Style appetizer dish)

Chicken (2 lb)

1 1/2 tsp Turmeric Powder

2 tsp. chili Powder

1 1/4 tsp salt

1 tsp of ginger/garlic paste

3/4 C yogurt

1 1/2 tsp. Coriander powder

2-2 1/2 tsp soy sauce

2 T cooking Oil

1- marinate chicken with all ingredients except Soy Sauce.

2- Refrigerate for 2 hours at least (or overnight)

3- Take a saucepan and add marinated chicken and oil

4- Cook the chicken. When water starts coming out (2-3 min) add soy sauce

5-Cook till all water evaporates and chicken looks dry.

Note: you can add or decrease the measurements based on taste. For more spicy chicken, add extra chili powder. You can also add more soy sauce if desired. You can also sauté some veggies on the side like onions, peppers, squash, or zucchini. Add Salt and pepper and chili powder and serve along with the chicken.

BLT Pasta

By Christy Henrie

1 pkg. of Mini Penne Pasta (or any pasta you like)

4-5 tomatoes

1 pkg. Mozzarella Cheese

1 pkg. Bacon

Mayonnaise

Cut up bacon into small pieces then cook. Cook pasta and rinse. Cut up tomatoes into small pieces. Cube Mozzarella cheese. Add Mayo to pasta in separate bowl, covering the noodles. Add bacon, cheese, and tomatoes. Salt and pepper to taste. Serve Hot or Cold.

Fried Rice with Ham and Bean Sprouts

By Hillary Cottle

If you have Leftover cooked rice, this is a great to use it! You can prepare all the ingredients in advance and stir-fry them just before serving.

2 T Sunflower Oil

2 Green Onions Finely Chopped

1 Garlic Clove, crushed

1 1/2 C Cooked long-grain rice

6 oz. Cooked Ham, diced

2 T Soy Sauce

2 Eggs 1 C Bean sprouts

Salt and Pepper

Heat the oil in wok or skillet and stir fry the green onions and scallions for 2 minutes. Add rice and stir well. Cook gently, stirring continuously as the rice heats through. Stir in ham and soy sauce. Beat eggs thoroughly with Salt and pepper and pour over rice mixture ina thin stream. Stirring all the time. Add bean sprouts and continue cooking, stirring until all the ingredients are hot and the eggs are set. Serve immediately.

Kathy's Rice Salad

This was served at the Relief Society Birthday Party


1 box Uncle Ben's Long Grain Wild Rice
(Cooked with seasoning packet)
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red pepper, diced
3 oz. chinese pea pods
(or I use snow peas sometimes)
(I also steam them in the microwave, about 2-3 min.-just to soften them a bit)
2 medium avacados, diced
1 cup chopped pecans


Dressing
Combine in blender and refridgerate
2 cloves minced garlic
1 Tblsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup Seasoned Rice Wine Vinegar
1/3 cup vegetable oil


Combine with dressing and toss.

--Somer H.

Taco Soup

2 T extra virgin olive oil
1 jalapeno chile, stemmed and minced
1 onion, diced
2 cloves garlic, minced
3/4 c. brown rice, uncooked
1 1/2 t. ground cumin
1 t. dried oregano
1 t. dried thyme
1/2 t. garlic powder
1/4 t. cayenne pepper
1 can (15 oz) diced tomatoes in juice
1/2 c. prepared salsa
1 qt. vegetable broth
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) white or red kidney beans rinsed and drained
1 can (11 oz) corn, drained
salt and pepper
avocados
green onion, diced
cliantro, chopped

Saute jalapeno, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth, and salsa. Bring to a boil and simmer, covered, for 40-60 minutes. Serve with avocado, green onion, and cilantro.

Servings: 8

From The Green Diet by Mary Jolley go to

--Diana W.