Zucchini Pasta Bake

2 zucchini, sliced 12 oz. tomato sauce 3 cups Rigatoni 6 oz. Mozzarella cheese, sliced 1 tsp olive oil Handful of shredded cheese Preheat oven to 350F. Cook pasta according to package instruction, then set aside. In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking…

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Back to School Recipe: Healthy Chicken Salad Wrap

It’s back to school time and this yummy wrap is the perfect healthy recipe to put in your child’s lunch box! 2 – 3 medium flour tortillas 2 cooked organic chicken breasts, diced ¼ cup red and yellow bell peppers, diced 1 celery stalk, diced 1 tbsp light organic mayonnaise 1 tbsp plain organic yogurt…

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Baked O’Brien Potatoe 4th of July Salad

1 (28 ounce) package O’Brien potatoes 1 tablespoon olive oil 8 ounce package of shredded cheddar cheese 1/2 cup mayonnaise 1 teaspoon mustard 1/3 cup bacon, cooked and crumbled Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about…

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Independence Fudge

12 ounces good quality white chocolate 3/4 cup sweetened condensed milk 1 cup coarsely chopped almonds, toasted 1/4 cup dried cranberries 1/4 cup dried blueberries 1 tablespoon grated orange peel In a large microwave bowl place the white chocolate and milk together.  Microwave on high for about 2 minutes.  Chocolate should be almost melted.  Remove…

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Firecracker Rib Eyes

4 rib eye steaks, 3/4-inch thick 1 T garlic pepper seasoning 1/2 cup sour cream 2 tablespoons Dijon mustard 2 tablespoons fresh chives, snipped Cover both sides of the Rib Eyes well with the garlic pepper seasoning.  Grill uncovered until done to your liking.  In the meantime stir together the sour cream, mustard and chives. …

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