Salsa

 

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Directions

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe from The Pioneer Woman

 

Mediterranean Quinoa Salad

 

Ingredients

1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1/4 cup (about 10) kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper, to taste


 Directions

1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
2. 
   Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
   hile the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  
3. While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it. 
4. Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Recipe from Skinny Taste.

Crock Pot Honey Glazed Carrots

Ingredients

1 lb. carrots, cleaned and cut in 1" pieces
2 Tbs. butter
2 Tbs. honey
salt and pepper to taste

Directions

1. Spray 2 or 3 quart slow cooker with cooking spray.
2. Put carrots in slow cooker, along with butter. Drizzle honey over top.
3. Season with salt and pepper.
4. Cook on high for 3 hours.

Serves 8

Recipe from Eat At Home Cooks.

Mac & Cheese

 

Ingredients

16 oz. dried pasta, I prefer whole wheat elbow macaroni or shells
4 Tbsp. unsalted butter
1/4 c. all-purpose flour
1/2 package of bacon
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. milk, any fat content
1 pkg. Italian blend shredded cheese; divided
1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dill
1 tsp. salt
pepper, to taste

Directions

1. Cook pasta according to package directions; drain.
2. Cook bacon in a large skillet over medium heat, until crisp.  Remove bacon from pan, leaving some drippings in the pan.  Drain bacon on a paper towel.  Add chicken to drippings, increase heat to medium-high and saute for until no longer pink.  Set aside.
3. Melt butter in the same pot you made the pasta in.  Whisk in flour.  Cook and stir 2 minutes.  Add milk to saucepan.  Bring to a boil, stirring frequently.  Boil for 2 minutes.  Stir in most of the cheese.  (Reserve a handful of each cheese blend to sprinkle on top of casserole.)  Add spices and chicken and stir to combine.
4. Spray 9×13″ baking pan with nonstick cooking spray.  Transfer pasta to baking pan.  Sprinkle with crumbled bacon and reserved cheeses.  Bake in 350 degree oven for 20-25 minutes, until thoroughly heated.

Recipe from One Ordinary Day.