Frozen Fruit Salad

Hey you asked for it, so here it is! This is the easiest side to make.

Frozen Fruit
Cream Cheese
Yogurt
Cool Whip

Chop up the frozen fruit. Add cream cheese, yogurt, and/or cool whip. Some I hear have even added sugar if you want to make it sweeter.

Pasta Salad

I've never been much of a pasta salad person, but this is one that I actually really like. I love that it's so quick & easy. It's a great summer meal. Or you can omit the chicken and make it a side for a BBQ.

Mix dressing in blender and refrigerate night before.

Dressing:

1 cup sugar
2 cup canola oil
1 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Cook:

1 pkg bow tie noodles
1 pkg colored spiral noodles

Add:

2 to 3 cut-up cooked chicken breasts {seasoned}
1/2 lb. cooked bacon, crumbled
Broccoli
Chopped red onion
1 pkg frozen baby peas or edamame

Add dressing & serve.

*Omit chicken to make it vegetarian

Quinoa Corn Edamame Salad

This dish is packed with all things good for you. Delicious, too! It's my favorite quinoa dish that I've tried. I'm sad I didn't take a picture, because it's so colorful and gorgeous.

*You can add shredded chicken and call it dinner

QUINOA CORN EDAMAME SALAD


2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

.

Briefly boil the edamame and the corn, just until tender.  Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours.

Fruit Soup

Some of you requested that I post the fruit recipe from the shower this morning. Here it is:

Fruit Soup

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.