Dressing

Ingredients

• Servings: 8
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 2 1/2 tablespoons honey
• 1 1/2 teaspoons ground cumin
• 2 teaspoons dried cilantro
• 1/8 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the olive oil, lime juice, honey, cumin, cilantro, and salt in a small bowl until combined.

hawaiian punch slush for adults

Ingredients

• Servings: 2
• 2 (14 ounce) cans cream of coconut
• 3 (6 ounce) cans frozen lemonade concentrate
• 1 (46 fluid ounce) can unsweetened pineapple juice
• 1 (750 milliliter) bottle
• 2 liters lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and . mix well and store overnight in the freezer.
• to serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

easy black bean soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 cup chopped white onions
• 1 teaspoon chopped fresh ginger
• 1 teaspoon chopped fresh garlic
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 3/4 teaspoon allspice
• 1/8 teaspoon celery salt
• 3 cups vegetable broth
• 1 (14.25 ounce) can tomato puree
• 2 (16 ounce) cans refried black beans
• 1/8 teaspoon black pepper
• 1 teaspoon white sugar
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/4 cup fresh lemon juice
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. pour in the broth. mix in tomato puree, refried black beans, black pepper, and sugar. cook and stir until heated through.
• mix the remaining black beans and lemon juice into the soup. continue cooking until heated through. top each serving with a dollop of sour cream.

Chip Dip

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon milk
• 1 tablespoon worcestershire sauce
• 3 tablespoons chopped onions

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small mixing bowl, combine cream cheese, mayonnaise, milk, worcestershire sauce, and grated onion.

egg roll wrappers

Ingredients

• Servings: 8
• 1 egg, beaten
• 3/4 cup cold water
• 1/4 teaspoon salt
• 7/8 cup all-purpose flour
• 2 tablespoons peanut oil

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• in a medium bowl, whisk together egg, cold water and salt. mix in all-purpose flour 1/3 at a time. allow the mixture to stand 15 minutes at room temperature.
• heat a wok over high heat. remove from heat and thinly coat with 1 tablespoon peanut oil. reduce heat to low. while wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. rotate wok quickly to spread an even layer of batter. cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. carefully remove from heat and place on a paper towel, golden brown side down.
• repeat the wok procedure with remaining batter, 1/4 at a time. rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• allow the wrappers to cool completely. cut wrappers in half to use for egg rolls.

balsamic roasted vegetable salad

Ingredients

• Servings: 6
• 12 new potatoes, halved
• 2 large red onions, each cut into 8 wedges
• 2 large yellow bell peppers, seeded and cubed
• 4 cloves garlic, peeled
• 1 eggplant, thickly sliced (optional)
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 tablespoons olive oil
• salt to taste
• 1 pint cherry tomatoes, halved
• 1/3 cup toasted pine nuts
• 1 (10 ounce) bag baby spinach leaves
• 2 tablespoons balsamic vinegar

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• place potatoes into a microwave safe dish, and place into the microwave. cook on high until the potatoes are just tender, 3 to 4 minutes. place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. sprinkle with rosemary, thyme, and olive oil. toss to coat the vegetables with olive oil, then season with salt to taste. spread vegetables prepared baking sheet.
• roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. stir in the cherry tomato halves, and continue cooking 15 minutes more.
• toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

chicken caesar pitas

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 slices bread, cut into 1/2 inch cubes
• butter flavored cooking spray
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 pound bacon
• 1 large head romaine lettuce leaves, torn into bite size pieces
• 1 (8 ounce) bottle bottled caesar salad dressing
• freshly grated parmesan cheese to taste
• salt and black pepper to taste
• 1 (10 ounce) package (6-inch) pocket pita bread, halved

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. remove chicken, let cool, and cut into strips.
• meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
• bake bread cubes in preheated oven for 5 minutes. turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. bake another 5 to 10 minutes until golden brown and crunchy. remove croutons, and let cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly browned and crispy. remove bacon from skillet, drain on paper towels and crumble.
• combine chicken, bacon, lettuce, and croutons in a large bowl. toss with caesar salad dressing and parmesan cheese. season to taste with salt and pepper and toss again. spoon salad mixture into pita bread halves.