Skillet Quinoa with Black Beans, Cilantro and Feta

Ingredients

• 1 tablespoon canola oil
• 1 cup onions, diced
• 2 cups red bell pepper, diced
• 1 1/2 cups water
• 3/4 cup quinoa, uncooked
• 1 can (15 ounces) reduced sodium black beans, rinsed and drained
• 1/4 cup chopped walnuts
• 2 teaspoons chili powder
• 1/3 cup crumbled, reduced-fat feta cheese*
• 1/4 cup fresh cilantro, chopped
• 1 medium garlic clove, minced
• 1/2 teaspoon salt

Grilled Tofu With Summer Vegetables

Ingredients
•2 1/2 pounds Nasoya Extra Firm Organic Tofu, cubed into1 inch squares

Marinade
•1/2 cup low sodium soy sauce
•1 tablespoon extra virgin olive oil
•4 tablespoon fresh lime juice
•2 tablespoon grated fresh ginger
•1 teaspoon crushed red pepper

Spicy Grilled Watermelon

Ingredients

• 1 packet Weber Chipotle Marinade
• 1/4 cup Mazola Corn Oil
• 1 2-inch wide slice of watermelon

Deep Fried Oreos

• 1 (20 ounce) package Oreo cookies
• 2 cups Bisquick
• 2 eggs
• 1 1/2 cups milk
• 3 teaspoons oil
• vegetable oil (enough for deep frying)

Weiner Winks(Crescent dogs)

8 hot dogs

4 slices (3/4 oz each) American cheese, each cut into 6 strips

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Macaroni & Cheese with Cauliflower

Ingredients

• 2 cups small shell-shaped pasta
• 1 small head cauliflower, cut into florets, about 6 cups
• 2 tablespoons butter
• 1 small onion, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups DairyPure Whole milk or DairyPure 2% Reduced Fat milk
• 1 teaspoon Dijon mustard
• 2 cups shredded Cheddar cheese
• 1/4 cup panko breadcrumbs
• 1 tablespoon olive oil

BBQ Pulled-Pork Tacos

Ingredients

• 2 pounds (1/2 tray) Byron's Fully Cooked Pulled Pork BBQ
• 1 cup mayonnaise
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 package (12 ounces) coleslaw mix
• 2 Granny Smith apples, washed and grated
• 8 six-inch corn tortillas
• Chopped cilantro for garnish (optional)

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

(photo by: Noel Barnhurst)

Curried vegetables:

• 4 tablespoons (1/2 stick) butter, divided
• 1 tablespoon minced onion
• 1 garlic clove, minced
• 1 teaspoon minced peeled fresh ginger
• 1 1/2 teaspoons curry powder
• 8 ounces fingerling potatoes (about 8)
• 7 teaspoons olive oil, divided
• 1/2 head of cauliflower, cored, cut into bite-size florets
• 8 brussels sprouts, halved

Coffee Cup Eggs quick and easy!

2 eggs 2 tbsps milk 2 tbsps shredded cheddar cheese

California Chicken Wraps

Ingredients

• 3 tablespoons Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
• 4 6-inch fajita size whole wheat flour tortillas
• 12 ounces boneless, skinless chicken breasts, grilled and sliced
• 1 medium avocado, peeled and sliced
• 1 red bell pepper, sliced
• 1/4 cup sliced red onion
• 2 cups mixed salad greens

Rotisserie Chicken and rice soup

• left overs from a rotisserie chicken including carcass
• 1 can of creamed chicken soup
• 2 cups of rice

veggies or anything else you would like to put in

Easy Beef and Broccoli

Ingredients:
2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot

Hawaiian Grilled Pork Chops

courtesy of  Shelly Breen from Point of Grace's Cooking with Grace

• 1 (20oz) can of pineapple
• six 1inch thick pork chops
• 1/2 cup soy sauce
• 1/2 cup vegetable oil
• 1/4 cup minced onion
• 1 clove of garlic, minced
• 1 Tbsp Brown sugar
  

Spicy Rosemary and Garlic Marinade

Ingredients

• 1 cup Texas Pete Hotter hot sauce
• 2 tablespoons fresh minced rosemary
• 2 tablespoons fresh minced garlic
• 1/2 cup olive oil

Crock Pot Shredded Chicken Nachos

3 Chicken Breasts
1 jar of salsa
1 bag tortilla chips
1 can of black beans
1 bag of shredded cheese