Ingredient: green onions

Thai Cucumber Salad

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 Thai Cucumber Salad
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Instructions
  1. To start, peel and slice your cucumbers long wise. Scoop out of the seeds and then slice the cucumbers. Place the cucumbers in a bowl.
  2. In a small bowl, make your dressing. The Sesame Oil adds so much flavor, even though you just need a little bit. Mix together vinegar, sugar, oil, red pepper flakes and salt.
  3. Pour the dressing over the cucumbers. Garnish with sliced green onions and peanuts.
  4. Toss everything together.
Recipe Notes

Serve your Thai Cucumber Salad immediately or I personally like to let it refrigerate for a bit.

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Creamy Pesto Tortellini Pasta Salad

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 Creamy Pesto Tortellini Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat.
  3. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
  4. Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.
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Nutrition Facts
Creamy Pesto Tortellini Pasta Salad
Amount Per Serving
Calories 487 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 62mg 21%
Sodium 717mg 30%
Potassium 145mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
Vitamin A 17%
Vitamin C 14%
Calcium 36%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Chicken Pasta Salad

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 Healthy Chicken Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the dressing by combining all ingredients and whisking until smooth. You could use a blender to get it really smooth. Refrigerate until ready to use.
  2. Cook the pasta according to package directions. Drain and rinse with cold water.
  3. Place the cooled, drained pasta in a large bowl.
  4. Add 1/4 cup of the dressing to the pasta and toss to combine.
  5. Add in the chicken, spinach, mandarin oranges, craisins/cranberries, green onion, parmesan cheese and toasted almonds.
  6. Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
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Nutrition Facts
Healthy Chicken Pasta Salad
Amount Per Serving
Calories 764 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 775mg 32%
Potassium 348mg 10%
Total Carbohydrates 96g 32%
Dietary Fiber 8g 32%
Sugars 43g
Protein 42g 84%
Vitamin A 77%
Vitamin C 79%
Calcium 39%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

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 Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
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Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer â…“ of the hashbrowns on the bottom, then season with salt and pepper. Top with â…“ of the cooked sausage, then â…“ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.