Mashed Mint Potatoes

Pea Salad

Leafy Salad Tomato Feta Salad

Quick Egg Salad Dressing

Fresh Chickpea

Salad

Tasty Tuna Salad

Healthy Tuna Salad

Veg Fruit Salad

Rice Salad

Cheese-Stuffed Taco

Meatballs

Impossibly Easy Maple Sausage Pie

Antipasti Bites Roasted Red Pepper Feta Dip

Lemon Poppy Seed Dip

Slow-Cooker Cranberry Chipotle

Meatballs

Mediterranean Appetizer Bites

Honey Mustard Dip

Snickers™ Caramel Apple Yogurt Dip

Spicy Sausage Meatballs with Maple

Cider Glaze

Mashed Mint PotatoesIngredients

3 fresh potatoes 2 lemons 6 spoons mayonnaise 1 pinch pepper 1/4 th spoon of salt 10 mint leaves

MethodBoil the potatoes. Mash them in a bowl. Squeeze the lemon on it. Now add salt and pepper. Add 6 spoons of mayonnaise and mix properly. Now decorate the potatoes the mint leaves. Refrigerate for half an hour. Then serve

Pea SaladIngredients

Peas:250 grams mayonnaise 5 ts salt as per requirement pepper as per requirement 2-3 mint leaves

MethodBoil the peas. Add mayonnaise salt and pepper. Now mix. Add mint leaves for dressing. Now refrigerate for half an hour. Serve

Leafy SaladIngredients

Leafy salad mix - 1 pack 1 tomato - chopped dried cranberries (1 tablespoon) olive oil (2-3 tablespoons) salt - to taste pepper - to taste white sesame (1 teaspoon) optional ingredients: additionally, add half an apple chopped into small

pieces and 4 walnuts broken into small piecesMethodMix all the ingredients. Enjoy a simple and delicious salad.ps: none of the ingredients need to be cooked.

Tomato Feta SaladIngredients

1. Sliced tomatoes 2. Feta 3. Olive oil 4. Salt and pepper 5. Balsamic vinegar

Method Sliced the tomatoes thinly. And put them on a plate. Add olive oil. Salt and pepper Balsamic vinegar. And enjoy

Quick Egg Salad DressingIngredients

* 1-2 hard boiled eggs, yolk separated, egg whites diced * thousand island / similar ready made salad dressing * sugar * fruits of your choice (i'm using grapes, apples & tomatoes, all diced) * canned sweet corn, grated carrot, lettuce

Method* mash and mix egg yolks with thousand island and add some sugar to your taste. * use as dressing on egg whites, fruits and veggies, mix together. * you can add some diced toasts for some crunch

Fresh Chickpea SaladIngredients

Half a red onion half a cucumber half a packet of feta half a punnet cherry tomatoes, quartered sliced olives 2 tins chickpeas, drained and rinsed basil salt and pepper dressing (if desired): juice of one lemon 1/4 cup olive oil 1 teaspoon dijon mustard 1/2 teaspoon honey

MethodChop all salad ingredients and combine in a large bowl. this salad is nice without the dressing, but if you feel like adding a bit of zing to it, combine dressing

ingredients in a small airtight container or screwtop jar and shake to mix, then pour over salad and mix.

Tasty Tuna SaladIngredients

Shredded carrot (optional) one can of tuna cherry tomatoes (optional) cheddar cheese (optional) mayo pickle relish salt and pepper lettuce

MethodMix tuna, mayo, relish and salt and pepper together in a salad bowl. Add shredded carrots and cheese. Then some cherry tomatoes and lots of lettuce!! Toss and enjoy.

Healthy Tuna SaladIngredients

1 can of tuna 1 little gem lettuce handful of spinach or rocket 1 soft boiled egg (5 mins in boiling water) pick from the following: *olives *green beans *new potatoes *tomatoes *cucumber *red onion *feta cheese *salad dressing

MethodWash your salad, prepare or cook the ingredients you want for your salad and mix together. Slice your boiled egg and place around the salad. Drain your tuna & sprinkle the flakes ontop. Serve with salad dressing if you like

Veg Fruit SaladIngredients

2 tomatoes chopped 1 tsp of ginger paste 1 cup of onion chopped 1 cup of cucumber grated 2 cup of yogurt 1 cup of pomegranate 1 cup of coriander leaves salt as required 1 cup of carrot gtated 2 chilly chopped

MethodFirst add chopped tomatoes onion chilly,grated cucumber carrot. Add salt and mix it. Add yogurt and ginger paste and mix it. Later add pomegranate and mix again .Finally add coriander your veg fruit salad is ready to serve .

Rice SaladIngredients

Choose the quantities you want: - rice - red and yellow bell peppers - tomato - tuna - onion - olives - canned corn - pickles - salt, pepper, curcuma powder, cinnamon powder

MethodBoil the rice along with the specified spices.chop the peppers, tomato, onion, olives, and pickles very finely.when done, drain the rice and add the vegetable mixture, add the tuna and corn too.mix well and serve!

Cheese-Stuffed Taco MeatballsIngredients1 lb ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1/4 cup Progresso™ plain bread crumbs 1 egg

6 oz Cheddar cheese, cut into 12 equal-size chunks Directions Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix beef, taco seasoning mix, bread crumbs and egg, using hands to mix well. Grab a golf ball-sized amount beef mixture, and flatten into patty. Place chunk of cheese in center, and fold beef mixture up and around cheese to seal it in. Shape into ball. Place on cookie sheet. Repeat to make total of 12 meatballs. Bake 15 minutes. Serve hot.

Impossibly Easy Maple Sausage PieIngredients12 oz bulk maple sausage or raw maple sausage links, casings removed 3 green onions, green and white parts separated, thinly sliced 1 cup Original Bisquick™ mix 1 cup milk 3 eggs 1/2 teaspoon salt 1 cup shredded mozzarella cheese (4 oz) 1 tablespoon real maple syrup Directions Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage and green onion whites over medium heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Spread in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and salt until blended. Stir in cheese. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Drizzle with maple syrup; top with green onion greens.

Antipasti BitesIngredients24 slices Genoa salami (medium thickness) 1 cup Progresso™ marinated artichoke hearts, drained, finely chopped 1/3 cup jarred finely chopped roasted red bell peppers 1/4 cup chopped fresh basil leaves 4 oz fresh mini mozzarella balls

Salt and pepper to taste Directions Position oven rack in middle of oven. Heat oven to 375° F. Place salami slice in each of 24 ungreased mini muffin cups. Press salami slices into cups. Bake 7 to 10 minutes or until salami is crisp. Cool. In large bowl, mix remaining ingredients. Place 2 to 3 tablespoons mixture in each salami cup, and serve.

Roasted Red Pepper Feta DipIngredients1 cup Yoplait® Greek 100 plain yogurt (from 2-lb container) 1 cup crumbled feta cheese 1 small clove garlic, finely chopped (about 1/2 teaspoon) 1/2 cup jarred roasted red bell peppers, drained, patted dry and diced 2 tablespoons chopped fresh basil leaves Sliced cucumbers, red bell pepper strips and pita chips, as desired Directions In small food processor, place yogurt, feta cheese and garlic. Cover and process until almost smooth. Transfer mixture to small serving bowl, and stir in roasted red bell pepper and 1 tablespoon of the basil. Top with remaining basil, and serve with remaining ingredients. Store covered in refrigerator.

Lemon Poppy Seed DipIngredients2 containers (5.3 oz each) Yoplait® Greek 100 lemon yogurt 1 teaspoon poppy seed 2 teaspoons grated lemon peel Directions In small bowl, stir all ingredients until combined. Spoon into serving dish.

Slow-Cooker Cranberry Chipotle MeatballsIngredients2 teaspoons oil 1 cup finely diced onion 1 clove garlic, finely chopped 1 cup Progresso™ plain bread crumbs 1/4 cup milk 1 lb ground beef 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground allspice 1 can (14 oz) whole-berry cranberry sauce 3 diced chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce from can Directions In 8-inch skillet, heat oil over medium heat. Cook onions in oil 3 to 5 minutes or until translucent and softened; add garlic. Cook 2 minutes. Remove from heat. In large bowl, soak bread crumbs in milk. Add cooled onion mixture, beef, egg, salt, pepper and allspice. Mix well. Shape mixture into about 30 walnut-size meatballs; place in slow cooker. In another bowl, mix cranberry sauce and chipotle chiles

with adobo. Pour mixture over meatballs in slow cooker. Cover and cook on Low heat setting 8 hours. Serve using toothpicks and/or with bread.

Mediterranean Appetizer BitesIngredients3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container) 2 teaspoons olive oil 1/4 teaspoon grated lemon peel 2 tablespoons chopped fresh basil leaves 1 package (1.9 oz) frozen mini fillo (phyllo) shells (15 shells) 3 tablespoons olive tapenade 4 grape tomatoes, cut into fourths 3 tablespoons crumbled feta cheese Directions In small bowl, mix yogurt, olive oil, lemon peel and 1 tablespoon of the basil leaves; mix well. Divide mixture equally among shells. Top with olive tapenade, tomatoes, feta cheese and remaining basil. Serve immediately, or refrigerate until ready to serve.

Honey Mustard DipIngredients1 cup Yoplait® Greek 100 plain yogurt (from 32-oz container) 1 tablespoon Dijon mustard 2 teaspoons honey 1/8 teaspoon sweet (Hungarian) paprika 1/8 teaspoon salt Directions In small bowl, stir all ingredients until combined. Spoon into serving dish.

Snickers™ Caramel Apple Yogurt DipIngredients1 container (5.3 oz) Yoplait® Greek 100 caramel apple yogurt 3 Snickers™ fun-size candy bars, unwrapped and chopped 1 teaspoon caramel topping 1/2 large apple, cut into slices Directions Remove lid from yogurt container. Top yogurt with candy pieces. Drizzle with caramel topping. Use apple slices as dippers.

Spicy Sausage Meatballs with Maple Cider GlazeIngredientsMeatballs 1 1/2 lb mild bulk breakfast sausage 1/2 cup Progresso™ plain bread crumbs 1/4 cup finely chopped shallot (about 1 large) 1/4 cup finely chopped peeled red apple 2 tablespoons Dijon mustard 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 2 eggs, slightly beaten Sauce 3/4 cup real maple syrup 1/2 cup apple cider 1 tablespoon Sriracha sauce Directions Heat oven to 400°F. Spray large rimmed cookie sheet with cooking spray. In large bowl, stir Meatball ingredients until well mixed. Shape into 42 (about 1 1/2-inch) balls; place on cookie sheet. Bake 13 to 15 minutes or until meatballs are no longer pink in center (160°F). Meanwhile, in 12-inch skillet, stir Sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5 to 8 minutes, stirring occasionally, until thickened and reduced by half (about 2/3 cup). Add meatballs to sauce; stir to coat. Cook over medium heat 3 to 4 minutes, stirring and turning meatballs occasionally, until thoroughly coated in sauce.