Zesty Avocado Veggie Bowl

Ingredients:
2 cucumbers, peeled and seeded
2-3 avocados

2-3 roma tomatoes

1 bell pepper

Mozzarella cheese (fresh is best)

Garlic salt

V8 vegetable juice

balsamic vinegar - drizzle on top as desired

Rotisserie chicken

Directions: 

Cube cucumbers, avocados, tomatoes, bell pepper and cheese. Sprinkle garlic salt. Pour in V8 juice and stir to coat. 

For added protein - add some grilled chicken or rotisserie chicken

Pretzel Jello Salad

Pretzel Crust (bottom layer)

2 1/2 cups crushed pretzels (approx. 4 cups uncrushed)

1 cup melted butter

3 Tbs. sugar

Mix and press into a 9x13 pan, Bake at 400 degrees for 8 min.

Cream Cheese Cool Whip (middle layer)

1 cup sugar

8 oz. cream cheese, softened

8 oz. cool whip

Mix sugar and cream cheese. Fold in cool whip. Spread over cooled pretzels being sure to seal edges so there are no gaps. (You don't want the jello top layer to be able to leak down to pretzel crust.) Chill for one hour. 

Jello and Berries (top layer)

6 oz. raspberry* jello

20 oz. frozen raspberries*

2 cups water, boiling

Mix jello with 2 cups of boiling water. Add semi-thawed berries. Cool in a glass dish in the fridge briefly (do not let the jello set). Pour over cream cheese layer. Chill until set approx. 2 hours. 

*can do strawberry instead of raspberry

Rotini Pasta Salad

Ingredients:

1- 1 1/2 packages of multi- colored rotini noodles

pre-cooked chicken

1 sm can of olives* optional

2-3 sliced carrots

1 lb. cubed mozzarella

Directions: 

Cook noodles. Mix everything together. Serve with salad dressings.

Green Goddess Cob Salad

Green Goddess Cob Salad

Ingredients:
cooked chicken
tomatoes, quartered
hard boiled eggs, halved
avocado, cubed
Monterrey jack cheese, grated
picked onions (in a jar)
iceberg lettuce, chopped
green onions, chopped
bacon, cooked and crumbled

homemade pesto ranch dressing:
1 cup milk
1 cup mayonnaise
3 Tbs ranch powder
1 tsp pesto

Directions:
Prep salad makings. For pesto ranch (prepare ranch according to packet directions adding pesto): mix milk, mayonnaise, ranch powder, and pesto. Chill in fridge.
Assemble and enjoy!

Strawberry Chicken Salad

Ingredients:
strawberries, sliced
spinach and/or lettuce
dressing (poppy seed is delicious)
chicken (rotisserie is delicious)
almonds or walnuts (optional)

Peas and Bacon Salad

Ingredients:
1 package frozen peas
bacon
1 cup sour cream
1 cup mayonnaise
iceberg lettuce, chopped
Parmesan cheese, grated

Directions:
Cook bacon and crumble, set aside.
Mix sour cream and mayonnaise and set aside.
Chop lettuce.
Layer lettuce on bottom, then peas, then sour cream and mayonnaise mixture, then bacon and Parmesan sprinkled over top.
Chill in fridge over night.

Taco Salad

Ingredients:
1 pound hamburger
2 Tbs. taco seasoning (we like Taco Bell's chipotle seasoning)
ranch seasoning
lettuce
chips
cheese, grated
tomato, chopped
avocado, diced
cucumber, sliced

Dressing:
1 part salsa to 1 part sour cream, mix

Directions:
Cook hamburger, drain and season. Prepare toppings and dressing. Layer salad, toppings, hamburger, crushed chips and dressing. Enjoy!

Fruit Salad with canned peaches

Ingredients:
kiwi
blueberries
grapes
banana
strawberry
1 can sliced peaches

Directions:
Cut up fruit and toss in a bowl. Pour can of sliced peaches and juice. Mix carefully. Best if eaten right away.

Chinese Chicken Salad

Ingredients:
1 pkg. Top Ramen
1/2 head of cabbage
4-6 green onions, chopped
2 Tbs toasted sesame seeds
2 Tbs slivered almonds

Dressing:
3 Tbs vinegar (rice best)
2 Tbs sugar
1/2 tsp pepper
1/2 tsp salt
1/2 cup oil (peanut best)
1 packet Top Ramen flavoring

Directions:
Brown Ramen noodles in 2 Tbs oil, remove and toast almonds. Fry up chicken with sesame seeds. Mix together and serve.

Chef Salad

Salad makings could include:
lettuce
tomato
avocado
cucumber
grilled, cooked chicken or rotisserie chicken
diced ham
hard boiled eggs
carrots
cheese
crunchies
dressing