Did you see a recipe featured in our waiting room that looked delicious?! Here is where you can find all of the recipes and links to more of our favorite recipe websites.
Brett's White Bean Vinagrette Salad
- 4 15 oz. can Great Northern beans, drained and rinsed
- 4 garlic clove, minced
- ½ cup minced fresh parsley
- 2 cups chopped celery
- 1 tsp salt, if desired
- ½ tsp black pepper
- ¼ cup olive oil
- 3 TBS red wine vinegar
Mix all ingredients in a. medium-sized bowl. Refrigerate for one to two hours before serving.
Heidi's Favorite Butternut Squash Soup Recipe
Woman's Day: Butternut Squash Turmeric Soup
Jennifer's Lemon Chicken
- Juice of 1 lemon
- 1 teaspoon of lemon zest
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 Tablespoons honey Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 6 chicken breasts (4-5 oz. each)
Whisk together the lemon juice, zest, basil, oregano, mustard, garlic, salt and pepper.
Continue to whisk and slowly drizzle in the olive oil. Set aside.
Place the chicken breasts in a container or Ziploc bag. Pour half of the marinade over them and allow to marinate for at least 30 minutes.
If using a grill (recommended), spray the grill with nonstick spray and prepare a medium hot grill. Discard marinade and grill chicken for 5-6 minutes each side or until the internal temperature reaches 165°F.
If using an oven, bake at 450° F for about 20 minutes or until internal temperature reaches 165° F. Transfer to a clean plate and tent with foil for 5-10 minutes.
Drizzle chicken with remaining marinade and serve.
Amy's Vegetable Soup
- 1 can Tomato Juice
- 1 Bottle of Low Sodium V8 Juice
- 1 lb Beef tips
- 1 Small Onion
- 2 Potatoes, diced
- Green Beans*
- Diced up carrots*
- Diced up celery (or celery seed for taste)
- Corn*
- Peas*
- A bag of frozen* mixed vegetables can be used in lieu of fresh veggies
Sauté beef tips with cut up onions until cooked
Add vegetables (use veggies to your liking)
Add a can of tomato juice
Add half a bottle of V8 juice
Simmer on low-medium heat for 2-3 hours (or longer)
You may need to add more V8 juice
Cool and then refrigerate - Best eaten after soup has sat in refrigerator for a day or two.
Alayna's Favorite Cabbage Roll Soup Recipe
