Spinach Rice Salad
6 cups fresh spinach, torn 1/4 cup sunflower seeds 1/4 cup white balsamic vinegar 1/4 cup olive oil (preferably extra virgin) 1 tbsp honey 1 cup green grapes, cut in half 1 cup raspberries 2 oranges, peeled and cut into sections 2 tsp fresh basil 2 cups of brown rice, cooked and chilled Salt and…
See RecipeZucchini 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…
See RecipeBack 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…
See RecipeBaked 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…
See RecipeIndependence 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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