breakfast recipe salad

792 – Pico De Gallo Quiche, Kale and Apple Salad

Pico De Gallo Quiche

1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper

Bake pie crust. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg substitute, stirring well. Stir in salt an pepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes before serving. Yield: 8-12 servings.

Kale and Apple Salad

1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.

Yield: 16 servings.

Donna Bundrick-Griffin

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

beef chicken recipe salad turkey

615 – Sante Fe Grilled Chicken Salad

Sante Fe Grilled Chicken Salad

½ (10-ounce size) RAWL BRAND® Bagged Spinach
3 (6-ounce size) packages Fajita Chicken Breast Strips
1 (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Tomatoes, drained
1 (11-ounce size) can corn, drained
½ cup Mexican style shredded cheese
½ cup Ranch dressing
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo

Toss spinach, chicken breast strips, tomatoes, and corn in a large bowl. Sprinkle with cheese. Combine dressing and Pico. Pour over spinach mixture; toss to coat. Yield: 8 servings.

Wraps with Smoked Turkey

1 (8-ounce size) package Cream Cheese, softened
4 (9-ince size) whole wheat wraps
¼ cup spicy mustard
1 pound turkey, thinly sliced
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
½ (10-ounce size) package RAWL BRAND® Bagged Spinach
1 1/3 cups Mexican cheese

Spread Cream Cheese over each wrap. Spread mustard over Cream Cheese. Top with turkey. Toss Pico, spinach, and cheese together. Spoon on top of turkey. Roll up tightly. Serve immediately. Yield: 4 servings.

Three Cheese Quiche

2 extra large (9 5/8-inch size) frozen pie shells
1 1/2 cups sliced fresh mushrooms
1 tablespoon olive oil
½ cup shredded Cheddar Cheese
½ cup shredded Mozzarella Cheese
½ cup shredded Swiss Cheese
6 large eggs, beaten lightly
1 cup half and half
1 (16-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
1 tablespoon all purpose flour
½ cup ripe olives, chopped

Bake pie shells in a 425° oven for 10 minutes. Sauté mushrooms in hot oil for 5 minutes. Set aside. Combine cheeses; set aside. Whisk eggs, half and half, Pico, and flour together. Stir mushrooms and ripe olives into egg mixture. Pour 1/4 of egg mixture into one of the partially baked crusts, ¼ into the other partially baked crust. Sprinkle ¼ of the cheese mixture on top of one egg mixture; ¼ on top of the other. Top each mixture with ½ of the remaining egg mixture. Sprinkle each with ½ of the remaining cheese mixture. Bake in a 375° oven for at least 45 minutes or until a knife inserted in the center comes out clean. (If quiche browns too quickly, cover with foil.) Let stand 5 minutes before serving. Yield: 12 servings.

Beefy Spinach Wraps

2 tablespoons Extra Virgin Olive Oil
12 ounces ground beef chuck
½ (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Yellow Onions
1 cup fresh whole kernel corn, cooked
¾ cup bottled barbeque sauce
8 (8-inch size) flour tortillas
2 cups RAWL BRAND® Bagged Spinach

Brown ground beef and onion in olive oil. Drain well. Stir corn and barbeque sauce into ground beef mixture. Cook until mixture is heated throughout. Keep warm until ready to make tortillas. Meanwhile, warm tortillas in microwave according to package directions. Lay spinach over each tortilla. Spread beef mixture over spinach. Roll to make wraps. Yield: 4 servings.

Donna Bundrick
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