Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat. Once the quinoa has cooled mix in the Olive Oil, sherry vinegar, and greek Seasoning.
4. Add this to the bottom of a 1 quart mason jar.
5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
6. Seal the jar and refrigerate until you are ready to eat.
7. Shake to mix up the ingredients.

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat.
4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
5. Add this mixture to the bottom of 1 quart mason jar.
6. Layer with bell pepper, corn, black beans, and romaine.
7. Seal the jar and refrigerate until you are ready to eat.
8. Shake to mix up the ingredients.

Instructions

1. Wash & tear brussel sprouts (plus greens if using) & place on serving platter
2. Arrange sliced avocado’s, orange segments, & pecans on top of the greens
3. Stir together the five dressing ingredients & drizzle over the salad

Notes

Adapted from a recipe that I saw in a magazine at the beauty salon. I’ll have to get the exact magazine name & add credit later!

Instructions

1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
4. Stir in flour and cook for 1 minute
5. Add pureed potato mixture and stir till combined and smooth
6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
7. Season with seasonings – Taste and adjust seasoning
8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Instructions

1. Mix all of the ingredients together
2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Instructions

1. Preheat oven to 375°F
2. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce
3. Bake for 25 minutes, basting at 10 and 20 minutes
4. Flake with a fork to test for doneness – internal temperature of 145°F

Instructions

1. In saucepan, cook onion in melted butter until transparent
2. Blend in spices and broth – bring to a boil
3. Blend in pumpkin and half-and-half
4. Reduce heat & stir occasionally until soup is hot
5. Stir in brandy
6. Season to taste
7. Garnish with croutons

Instructions

1. Brown 1 pound of ground beef in skillet, drain off excess fat
2. Add remainder of the ingredients to the skillet
3. Cover & simmer for 10 minutes
4. Serve on hamburger buns

Instructions

1. Preheat oven to 400°F
2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear

Instructions

1. Shuck the corn & set aside
2. Here are several ways to cook the corn:

• Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
• Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
• Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
• Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Instructions

1. Cut off a little less than half of the watermellon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermellon balls
4. Slice the fruits & gently toss in the watermellon basket
5. Refrigerate, and add banana slices just prior to serving