16 oz. broccoli ½ C raisins ½ C sunflower seeds 16 oz. broccoli ½ cup raisins ½ cup sunflower seeds ½ pound bacon – cook and piece it up ½ small red onion ½ red pepper Dressing: 1 cup mayo 2 Tbsp. sugar 2 Tbsp. red wine vinegar Mix dressing ingredients, Mix everything else but
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2 boneless chicken breasts Olive oil 2 garlic cloves, pressed ½ cup red onion, chopped ½ cup red bell pepper, chopped (optional) ¼ cup parmesan cheese 4 cups romaine lettuce, thinly sliced ¾ cups croutons ½ cup fat-free Caesar dressing 6 (8”) flour tortillas Lightly spray chicken breasts with olive oil. Press garlic into chicken.
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6 strips of bacon, cooked and crumbled 1 medium onion, diced 3 russet potatoes, peeled and cubed 3 Tablespoons flour 2 cups chicken broth 3 cups milk 1 (16 ounce) bag frozen corn kernels 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme 1 (4 ounce) can green chiles 2 cups cooked, shredded chicken Salt
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1 tablespoon olive oil 1 medium onion, diced (about 1/2 cup) 1 cup chopped carrots 1/2 teaspoon dried thyme 2 cloves garlic, finely minced 1/4 cup all-purpose flour 2 cups fat free half-and-half 1 cup low-fat milk 1 cup low-sodium chicken broth 16 ounce package gnocchi 1-2 cups cooked, shredded or diced chicken breasts 1
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2 medium onions, chopped 3 medium carrots, cut into 1/4-inch rounds 3 celery ribs, cut into 1/4-inch thick slices 1 (6- to 7-pound) chicken 2 quarts chicken broth or canned low-sodium broth 1 quart cold water, or as needed 4 sprigs of fresh parsley 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme 1
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1/4 cup all-purpose flour 2 cups water 4 cups fat free milk 1 large celery stalk, chopped 1 onion, chopped 1 (10 ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn) 3 russet potatoes, peeled and cubed 8 ounces sliced mushrooms 2 cubes chicken bouillon Pinch of thyme 2 cooked chicken breasts, diced
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1 large can tomato juice ½ cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 1 pound hamburger 2+ Tbsp. chili powder 1 can chili beans Cook hamburger until no longer pink and drain. Add onion, celery and green pepper. Pour in tomato juice and add can of beans. Boil for 15
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2 lbs. beef, cut in 1″ cubes 1 lg onion, diced 4 med potatoes, peeled and quartered 2 sweet potatoes, peeled and cubed 4 carrots, peeled and cut into 2″ pcs 1 bay leaf 1/2 lb mushrooms, stems removed 2 c V8 juice 1 T. tapioca 1 T. sugar 1 tsp salt 1/4 tsp pepper
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Bag of red grapes, washed and dried 1 cup brown sugar 1 cup sour cream Mix brown sugar and sour cream together. Stir in grapes. Chill at least 2 hours before serving.

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces Salt and pepper 2 tablespoons canola oil 2 medium yellow onions, finely chopped 1 (6-ounce) can tomato paste 2 cups low-sodium chicken broth or beef broth 3 tablespoons soy sauce 2 bay leaves 1 pound carrots, peeled, and cut into 1-inch pieces 1 pound red
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