The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

Basil amount may be adjusted

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked couscous

2-3/4 cups water (or can use vegetable broth or half water and half chicken broth)

1 onion, chopped

2 garlic cloves, minced

1/4 to 1/3  cup chopped fresh basil

juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons of butter

salt and fresh ground pepper

freshly grated Parmesan cheese, to taste

INSTRUCTIONS:————————————————

In a saucepan, bring water or broth to a boil.

Add couscous,cover and remove from heat and allow to sit for about 5 minutes until water is absorbed; fluff with fork.

In a skillet heat the olive oil and butter over medium-high heat; add in onions and cook for about 3 minutes or until softened.

Add in garlic cook for 1-2 minutes..

To the skillet add in the cooked couscous, then mix in basil and lemon juice stirring until warmed.

Mix in Parmesan cheese starting with 2 tablespoons adding in more to taste.

Season with Add salt and pepper.

Serve warm

Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time

Servings 4-6

INGREDIENTS:

6-1/2 cups reduced-sodium chicken broth, or as needed

1 cup lightly packed fresh basil leaves

2 medium garlic cloves

2 tablespoons olive oil, divided

1 cup freshly grated parmesan cheese

3 tablespoons butter

1/3 cup yellow onion, finely chopped

1-1/2 cups short grain white rice

3/4 cup dry white wine

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Servings 4-6

INGREDIENTS:

olive oil, as needed

1 cup uncooked orzo pasta

1 medium onion, chopped

3 garlic cloves, minced(garlic loves can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 cups vegetable broth (or can use chicken broth)

2 tablespoons olive oil (can use more)

1 pint cherry or grape tomatoes, halved

6 leaves fresh basil, chopped (can use more)

salt and fresh ground black pepper, to taste

1 cup crumbled feta cheese, or to taste

For Beef Mexi Rice mix in 1 pound cooked/browned ground beef

Ground beef option will increase servings to four

Servings 2

INGREDIENTS:

1 (8.8 ounce) pouch Rice-A-Roni Express Heat & Serve Mexican Rice.

1 (14 ounce) can black beans, rinsed and drained

1 (4 ounce)  can chopped green chiles

2 tablespoons chopped fresh cilantro

salt and fresh ground black pepper, to taste

toppings —  chopped green onions, sour cream, salsa, diced tomato, shredded cheddar cheese

INSTRUCTIONS:—————————————————-

Servings 6

INGREDIENTS:

1 (22 ounce) package frozen mashed potatoes (such as Ore-Ida)

1 (6.5 ounce) container Alouette brand garlic-and-herb spreadable cheese (or similar brand)

1/2 cup light cream

4 cooked bacon slices, crumbled (can use more)

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded Cheddar cheese,

chopped green onions, optional

INSTRUCTIONS:————————————————

Servings

INGREDIENTS:

soy bacon (such as Morning Star, use as much as you like)

1 large onion, finely chopped

4 large garlic cloves, minced

2 teaspoons crushed chili flakes

2 (28 ounce) cans Bush’s vegetarian baked beans

1/4 cup bottled Heinz chili sauce

2 tablespoons Worcestershire

2 tablespoons prepared yellow mustard

1-1/2 tablespoons smoked paprika

1/2 teaspoon ground cumin

brown sugar, to taste (optional)

salt and fresh ground black pepper.

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2 to 3-quart baking dish.

In a large skillet over medium heat, cook soy bacon until limp but not crisp.

Stir in onion and cook until soft and translucent and soy bacon is crisp, about 5 minutes more, adding in the garlic and chili flakes the last few minutes.

Spoon mixture into prepared baking dish.

Stir in baked beans, chili sauce, Worcestershire, mustard, paprika, and cumin.

Add in brown sugar to taste (or you can omit completely if you like).

Season with salt and pepper to taste.

Bake beans, uncovered, until bubbly throughout with a bit of browned crust around the edges of dish (about 45 minutes).