Creamy Fruit Salad

This creamy fruit salad recipe, using Greek yogurt, is sweet and creamy without the added
calories!

Ingredients

 10 oz can pineapple chunks , drained

 11 oz can mandarin oranges , drained
 1 medium apple , cored and chopped
 1 teaspoon lemon juice
 1 cup grapes , halved
 1/2 cup Plain Greek Yogurt
 1/2 cup sweetened , shredded coconut
 1 cup mini marshmallows

Instructions

1. Add apple to a large bowl and toss in lemon juice to keep from browning.
2. Add the pineapple, mandarin oranges, grapes, coconut, and marshmallows and toss to
combine.
3. Stir in Greek yogurt, gently tossing to coat.
4. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together.
Serve chilled.

Recipe Notes

After a day or so of sitting in the fridge, liquid from the fruit may pool at the bottom. If eating
the leftovers, I like to gently pour some of this off before eating.

Fruit salad

Ingredients

 Dressing:
 3/4 cup mayonnaise
 1/4 cup creme fraiche
 1/2 lemon, juiced
 1 tablespoon finely chopped tarragon
 1/2 teaspoon white sugar
 1/4 teaspoon salt

 1 pinch freshly ground black pepper

 1 pinch cayenne pepper
  Salad:
 2 large crisp, sweet apples, cut into 1/2-inch cubes
 1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
 1 cup quartered seedless green grapes
 1/2 cup toasted walnut pieces

Fruit salad recipe

Ingredients

 1 can (large) fruit cocktail

 1 cup fresh strawberries, cleaned and cut in half lengthwise
 1 cup blueberries, cleaned
 3 pieces kiwi, cleaned and sliced into bite size pieces
 ¾ cups nata de coco
 14 ounces condensed milk
 8 ounces table / medium cream or all purpose cream

Instructions

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss
lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain
intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is
properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!
 Pinoy Fruit Salad Recipe

Ingredients

 2 cans (30 oz.) fruit cocktail

 1 can (7.6 oz.) table cream
 7 oz. (1/2 can ) condensed milk
 12 pieces maraschino cherries

Instructions

1. Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally
(around 30 minutes).
2. Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and
maraschino cherries.
3. Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with
sling wrap then refrigerate overnight.
4. Remove from the fridge and transfer to a serving bowl.
5. Serve. Share and enjoy!

Fruit Salad
Ingredients :

Fruit Mixture
· 1 can fruit cocktail, drained
· 2 cups shredded young coconut, drained (optional)
· 1 cup apple, diced (optional)
· 1 cup red sweet kaong, drained
· 1 cup sweet nata de coco, drained
· 1 can pineapple tidbits, drained
· 1 cup grated cheese

Dressing
· 1 can condensed milk
· 1 can Nestle thick cream
· 3 egg yolks, at room temperature
· 2 tbsp. unsalted butter

Cooking Procedures :

1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.

2. Place in a large bowl. Set aside.

3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.

4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow
slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add
the butter about halfway of cooking.

5. Stir occasionally until thickened. Remove from heat and let it cool completely.

6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.

7. Chill before serving.

Fabulous fruit salad

Ingredients
 1 red apple, cored and chopped
 1 Granny Smith apple, cored and chopped
 1 nectarine, pitted and sliced
 2 stalks celery, chopped

 1/2 cup dried cranberries

 1/2 cup chopped walnuts
 1 (8 ounce) container nonfat lemon yogurt

Procedure

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and
walnuts. Mix in yogurt. Chill until ready to serve.

Baked Lemon Chicken with Mushroom Sauce

 1 tablespoon olive oil

 6 skinless, boneless chicken breast halves
 1 lemon
 1/4 cup butter

 3 cups fresh sliced mushrooms

 2 tablespoons all-purpose flour
 1/2 cup chicken broth, or more as needed
 1 tablespoon chopped fresh parsley

Procedure

Preheat oven to 400 degrees F (205 degrees C).

Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side
with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a
lemon slice on top of each chicken piece.

Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes.
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown
and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add
chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more
broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked
chicken breasts
 Baked Teriyaki Chicken

 1 tablespoon cornstarch
 1 tablespoon cold water
 1/2 cup white sugar
 1/2 cup soy sauce
 1/4 cup cider vinegar

 1 clove garlic, minced

 1/2 teaspoon ground ginger
 1/4 teaspoon ground black pepper
 12 skinless chicken thighs

Procedure

 n a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce,
vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce
thickens and bubbles.
 Preheat oven to 425 degrees F (220 degrees C).
 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce.
Turn pieces over, and brush again.

 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes,
until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Cardamom Maple Salmon

 1/2 teaspoons salt

 1 teaspoon paprika
 1 teaspoon ground cardamom
 1 teaspoon ground coriander

 1/2 teaspoon ground black pepper

 1/4 cup grapeseed oil
 2 tablespoons maple syrup
 1 (2 pound) salmon fillet, cut into 3-inch pieces

Procedure

 Cook's Note:
 Be careful not to use too high of a temperature or the paprika-maple mixture will burn.
 Editor's Note:
 The nutrition data for this recipe includes the full amount of the maple syrup mixture
ingredients. The actual amount of the maple syrup mixture consumed will vary.
 Tip
 Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and
makes clean-up easy.
 Slow Cooker Beef Pot Roasted

 1 (5 pound) bone-in beef pot roast

 salt and pepper to taste
 1 tablespoon all-purpose flour, or as needed
 2 tablespoons vegetable oil
 8 ounces sliced mushrooms
 1 medium onion, chopped
 2 cloves garlic, minced
 1 tablespoon butter

 1 1/2 tablespoons all-purpose flour

 1 tablespoon tomato paste
 2 1/2 cups chicken broth
 3 medium carrots, cut into chunks
 2 stalks celery, cut into chunks
 1 sprig fresh rosemary
 2 sprigs fresh thyme

Procedure

 enerously season both sides of roast with salt and pepper. Sprinkle flour over the top until well
coated, and pat it into the meat. Shake off any excess.
 Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both
sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
 Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
 Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic,
stir for about a minute.
 Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook
for another minute.
 Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the
heat.
 Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any
accumulated juices. Add rosemary and thyme.
 Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high
and cook the roast for 5-6 hours, until the meat is fork tender.
 Ski 1 pound extra lean ground beef
Meatball Nirvana

 1 pound extra lean ground beef

 1/2 teaspoon sea salt
 1 small onion, diced
 1/2 teaspoon garlic salt
 1 1/2 teaspoons Italian seasoning
 3/4 teaspoon dried oregano

 3/4 teaspoon crushed red pepper flakes

 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
 1 1/2 tablespoons Worcestershire sauce
 1/3 cup skim milk
 1/4 cup grated Parmesan cheese
 1/2 cup seasoned bread crumbs

procedure

 reheat an oven to 400 degrees F (200 degrees C).

 Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning,
oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk,
Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch
meatballs, and place onto a baking sheet.
 Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Easy Meatloaf

 1 1/2 pounds ground beef

 1 egg
 1 onion, chopped
 1 cup milk
 1 cup dried bread crumbs

 salt and pepper to taste

 2 tablespoons brown sugar
 2 tablespoons prepared mustard
 1/3 cup ketchup

procedure

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with
salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and
place in a lightly greased 9x13 inch baking dish.
 In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour
over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.

PASTA
Baked Ziti I

 1 pound dry ziti pasta

 1 onion, chopped
 1 pound lean ground beef
 2 (26 ounce) jars spaghetti sauce

 6 ounces provolone cheese, sliced

 1 1/2 cups sour cream
 6 ounces mozzarella cheese, shredded
 2 tablespoons grated Parmesan cheese

procedure

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8
minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer
15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows:
1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Slow Cooker Beef Stroganoff I

 1 pound cubed beef stew meat

 1 (10.75 ounce) can condensed golden mushroom soup
 1/2 cup chopped onion

 1 tablespoon Worcestershire sauce

 1/4 cup water
 4 ounces cream cheese

Procedure

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream
cheese just before serving.
 Angel Chicken Pasta

 6 skinless, boneless chicken breast halves

 1/4 cup butter
 1 (.7 ounce) package dry Italian-style salad dressing mix
 1/2 cup white wine

 1 (10.75 ounce) can condensed golden mushroom soup

 4 ounces cream cheese with chives
 1 pound angel hair pasta

procedure

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend
in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat
through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking
dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done,
bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5
minutes. Drain. Serve chicken and sauce over pasta.

Cajun Chicken Pasta

 4 ounces linguine pasta

 2 skinless, boneless chicken breast halves
 2 teaspoons Cajun seasoning
 2 tablespoons butter
 1 red bell pepper, sliced
 1 green bell pepper, sliced
 4 fresh mushrooms, sliced
 1 green onion, chopped

 1 cup heavy cream

 1/4 teaspoon dried basil
 1/4 teaspoon lemon pepper
 1/4 teaspoon salt
 1/8 teaspoon garlic powder
 1/8 teaspoon ground black pepper
 1/4 cup grated Parmesan cheese

Procedure
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large
skillet over medium heat, saute the chicken in butter or margarine until almost tender (5
to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir
for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat
through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan
cheese and serve.