3-4 radishes, sliced
1/2 cucumber, peeled and sliced
1/2 cup grape tomatoes, cut in half
1/2 head of iceburg lettuce, chopped
12 pre-cooked frozen shrimp
1/4 cup shredded parmesan cheese
1 tsp. cocktail sauce
1 T. Ranch dressing
1/4 tsp. Mrs Dash seasoning
For the shrimp, run under cold water until defrosted. Then dry with a paper towel. Cut off the tails of the shrimp. In a small saute pan, warm them up with a little pat of butter. Sprinkle on the Mrs Dash.
Toss the vegetables in a large bowl. When serving, top with the shrimp, the cheese and a little bit of the mixed cocktail sauce and ranch dressing.
Suggestions
- Substitute romaine lettuce
- Serve with croutons, warm slice of bread, or crackers
1/2 small head of cauliflower, broken into smaller pieces
8 pieces of bacon
1 - 10 oz. pkg. frozen peas and carrots, defrost and drain
1 bottle of Hidden Valley ranch dressing
1 - 8 oz. pkg. shredded cheddar cheese
3-4 radishes, sliced
1 cup celery, diced
1/2 cup peanuts
Cook bacon until crispy. After it is cooled a bit, rough chop it, or use kitchen scissors to cut. Mix everything, except the dressing in a large bowl. Top with enough ranch dressing that everything is coated when you toss it all together.
Serving Suggestions:
- Add more seasonings, such as a sprinkling of Nature's Seasoning
- Eat as a main dish or a side
1- 6.9 oz. box Chicken Low Sodium Rice-A-Roni
1 cup frozen peas and carrots
1/2 green pepper, diced
1/3 yellow onion, diced
1 - 1 1/2 lb. boneless chicken breast
1 pkg. Hidden Valley dry ranch seasoning
1 tsp. chili powder
1 T. paprika
1/8 tsp. coriander
1/2 tsp. taco seasoning
2 T. lime juice
Preheat oven to 350 degrees. Spray a cookie sheet. Use the seasonings on the chicken breast. Cook until the chicken is done.
Prepare the rice following the directions on the package. Cook onions and peppers with the rice. Put the peas and carrots in the rice until cooked.
Serve by squeezing the lime juice on top of the chicken and rice on a plate.
Serving Suggestions:
- Serve with chips and salsa.
- Add black olives to the rice mixture. Top with shredded cheese and sour cream.
- Substitute chili peppers for the green peppers to add more heat.
- Cut up chicken and mix with rice. Then serve with tortilla shells.
6 oz. box orange flavored jello
1 cup water
2 - 8 oz. pkgs. cream cheese
1/2 pint whipping cream
1 tsp. lemon flavoring
1/4 cup powdered sugar
16 oz. can mandarin oranges
2 sleeves Ritz crackers
1/4 cup butter, melted
1 tsp cinnamon
1 tsp sugar
Pull out a 9x13 pan. Heat over to 350 degrees.
In a small sauce pan, boil water and add jello. Whisk together until dissolved. Pour mixture into bowl and put into fridge until jello sets.
Drain the juice from the can of oranges. Pat dry the oranges to remove some of the liquid. You can use a paper towel for this.
Using a hand mixer and a mixing bowl, beat whipping cream, powdered sugar and lemon flavoring. Keep beating until it looks like whipped topping. Add in cream cheese until combined, using the hand mixer on low (or folding in by hand). Add in set jello. Combine until it looks all orange.
Melt butter in microwave. Using a food processor, crush up the crackers. You could also use a rolling pin to crush the crackers, making sure your crackers are in a zip lock bag. After crumbs are ready, add in cinnamon and sugar. Mix in the butter. Using your clean hands, push the crumbs evenly into the pan. Cook the crust for 10-12 minutes, making sure that the butter all looks absorbed.
Put cream cheese mixture into the pan on top of the crust. Spread out until smooth. Arrange oranges on the top. Put in refrigerator for 5-6 hours.
Suggestion:
- If you don't want to make your own whipped topping, substitute in an 8 oz. tub of prepared whipped topping.
- You can also use club crackers or vanilla wafers in substitute for the Ritz crackers.
- Make in individual containers instead of a one large pan.
- Try making with different flavors. Use strawberry jello with fresh strawberries on top. Or raspberry jello with fresh raspberries on top.
1/2 cucumber, peeled and sliced
