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Caesar Pasta Salad

July 24, 2019/0 Comments/in Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Caesar Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 12
Total Time: 82 minutes

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Ingredients

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12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing

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Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.

Nutrition

Serving Size: 10
Calories: 846
Sugar: 5.4g
Sodium: 1613mg
Fat: 56.7g
Saturated Fat: 4.5g
Carbohydrates: 69.7g
Fiber: 5.3g
Protein: 24.6g
Cholesterol: 69mg

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

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2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

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2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Buffalo Chicken Meatballs

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Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

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Ingredients

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Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

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Slow Cooker Breakfast Tater Tot Casserole

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Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

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Ingredients

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1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

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Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

Crockpot Creamy Chipped Beef Dip

April 2, 2018/2 Comments/in Appetizers, Dip /by Cherie DeBrule

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Crockpot Creamy Chipped Beef Dip

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 180
Total Time: 190

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Ingredients

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1 (8 ounces) package cream cheese, softened
1 cup sour cream
5 ounces dried beef, rinsed and finely chopped
½ green bell pepper, diced
4 ounces (1 can) mild green chiles diced
2 green onions, chopped
½ tablespoon squeeze garlic

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Instructions

Rinse the dried beef and drain.
Then on a cutting board chop up the dried beef, half of a green pepper, and 2 green onions.
Add all the ingredients to a small crockpot.
Cover and cook on low for 3 hours, stirring occasionally.

Notes

Serve with crackers,tortilla chips, or vegetables for dipping.
Make sure you rinse the chipped beef before chopping it’s the difference between delicious and super salty.

Nutrition

Serving Size: 12
Calories: 154
Sugar: 2
Sodium: 346
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 3
Protein: 6
Cholesterol: 36

Stir-Fry Chicken With Cashews

March 16, 2018/2 Comments/in Dinner, Main dish /by Cherie DeBrule

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Stir-Fry Chicken With Cashews

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 10
Total Time: 20

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Ingredients

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Ingredients For The Marinade

½ cup less sodium soy sauce
1/8 cup rice vinegar
1/8 cup dry sherry
2 tablespoons fresh ginger, chopped
3 medium cloves garlic, crushed

Ingredients For The Stir-Fry

1 pound boneless, skinless chicken breast, cut up into small bite size chunks
2 teaspoon sesame oil
1 medium red bell pepper, cut in strips
1 onion, diced
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon black pepper
½ cup cashews
2 green onions, sliced

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Instructions

To Marinate Chicken

In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.

To Stir-Fry-Chicken

Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.

Notes

Make sure your wok or skillet is very hot before adding ingredients.

Nutrition

Serving Size: 4
Calories: 367
Sugar: 4
Sodium: 1449
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 16
Protein: 40
Cholesterol: 96

Turkey Dried Cherry Pasta Salad

February 9, 2018/0 Comments/in Pasta, Salad /by Cherie DeBrule

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Turkey Dried Cherry Pasta Salad

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 30

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Ingredients

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Pasta Salad

1 pound farfalle ( bow tie) pasta
1 pound cooked turkey, cubed
5 green onions, sliced into rounds
1 cup dried cherries
1 cup gorgonzola cheese, cubed
2 celery sticks, diced
6 oz (1 package) of sliced almonds
4 fresh basil leaves, chopped

Homemade Poppy Seed Dressing

½ cup olive oil
2 teaspoons mayonnaise
¼ cup red wine vinegar
¼ cup sugar
½ teaspoon salt
1 teaspoon dried mustard
1 teaspoon salt
2–1/2 teaspoons poppy seeds

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Instructions

Make The Poppy-Seed Dressing

In a medium size bowl whisk red wine vinegar, sugar, salt, dried mustard, salt, and poppy seeds together. Slowly add the olive oil and mayonnaise. Cover and refrigerate.

Make Turkey Dried Cherry Pasta Salad

Cook the farfalle pasta according to package directions; rinse and drain.
Gently toss cooled cooked farfalle pasta, cubed turkey, sliced green onions, dried cherries, gorgonzola cheese, diced celery, sliced almonds, and chopped basil in a large bowl.
Pour in the poppy-seed dressing to desired consistency.
Cover and refrigerate the pasta salad up to an hour before serving.

Notes

This pasta salad is very versatile. You can substitute chicken for the turkey, craisins for the dried cherries, and sugar for the honey, and use other types of pasta noodles.

Nutrition

Serving Size: 12
Calories: 444
Sugar: 7
Sodium: 493
Fat: 23
Saturated Fat: 5
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 38
Protein: 22
Cholesterol: 37

Buffalo Chicken Dip Crock Pot

February 5, 2018/1 Comment/in Appetizers, Dip, Low Carb /by Cherie DeBrule

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Buffalo Chicken Dip Crock Pot

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 120
Total Time: 130

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Ingredients

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2 (8 ounce) cream cheese, softened
¾ Franks buffalo sauce
1 cup buttermilk
1 cup mayonnaise
1 packet Hidden Valley ranch salad dressing
3 (10 ounce) can chunk chicken breast, drained
1 cup shredded cheddar cheese
1 cup blue cheese
3 green onions, chopped (garnish on top)

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Instructions

In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

Serve with tortilla chips.

Nutrition

Serving Size: 16
Calories: 362
Sugar: 2
Sodium: 435
Fat: 29
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 3
Protein: 23
Cholesterol: 99

Creamy Chicken Broccoli and Cheese Soup

December 29, 2017/1 Comment/in Soup /by Cherie DeBrule

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Creamy Chicken Broccoli and Cheese Soup

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 25
Total Time: 35

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Ingredients

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4 carrots shredded
12 Oz frozen broccoli package
8 green onions, finely chopped
26 Oz cream of chicken condensed soup
32 Oz chicken broth (1 box)
16 Oz Velveeta cheese (half the box)
1 cup cheddar cheese
4 chicken breasts, boneless and skinless shredded

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Instructions

Wash the carrots and peel them. Then using a grater finely shred the carrots and set aside in medium size bowl. On a cutting board take out the frozen broccoli and cut it up into small chunks and add to the bowl. Cut up the green onions finely chopped and add to the bowl.
Pour the chicken broth and cream of chicken condensed soup into a stock pot. Use a whisk to blend the broth together and then bring to a boil. Cut up the Velveeta cheese in chunks and add to the soup. Turn it on to medium heat stir often till the cheese is melted and soup is heated through. Turn the heat to simmer and add your chicken breasts, broccoli, carrots and green onions to the soup. After 15 minutes, remove the chicken breasts from the soup with tongs and transfer to a plate to cool. When the chicken is cool enough to handle, shred the chicken using a fork and knife, and add back to the broccoli cheese soup. Add the cheddar cheese and continue simmering the soup until the vegetables are tender and cheese is melted.

Nutrition

Serving Size: 8
Calories: 427
Sugar: 7
Sodium: 1991
Fat: 25
Saturated Fat: 13
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 19
Protein: 32
Cholesterol: 103

Low Carb Breakfast Egg Cups

May 23, 2017/2 Comments/in Breakfast, Low Carb /by Cherie DeBrule

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Low Carb Breakfast Egg Cups

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Author: Cherie | Taste And Review
Cook Time: 20
Total Time: 25

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Ingredients

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12 eggs
2 ounce (1 package ) Sliced deli ham
1 red sweet pepper
1 cup raw baby spinach
1/2 package of bacon bits (2.5 ounces)
1 cup of shredded marble jack cheese
3 green onions
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

Serving Size: 12
Calories: 119
Sugar: 1
Sodium: 284
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 10
Cholesterol: 197

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Ingredients

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Ingredients

Instructions

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Nutrition

Ingredients

Instructions

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Nutrition

Ingredients

Buffalo Chicken Meatballs

Garnish & Toppings

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Ingredients For The Marinade

Ingredients For The Stir-Fry

Instructions

To Marinate Chicken

To Stir-Fry-Chicken

Notes

Nutrition

Ingredients

Pasta Salad

Homemade Poppy Seed Dressing

Instructions

Make The Poppy-Seed Dressing

Make Turkey Dried Cherry Pasta Salad

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

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Nutrition

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