Green Candied Popcorn

Ingredients:

• 4 quarts popped popcorn (I don't have a popcorn poppers so I bought light butter popcorn and popped it in the microwave. I used almost two full bags.)
• 1 1/2 c. sugar
• 1/2 c. light corn syrup
• 2 Tbsp butter
• 1/2 tsp. salt
• 1/4 tsp. vanilla
• 1 tsp. baking soda
• 1/4 tsp. cream of tartar - optional, but makes mixture more creamy. I didn't use this. :)
• green food coloring (I used 4 drops)

Directions:
In a saucepan on medium heat, melt the butter then add sugar, corn syrup, cream of tartar, and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. (It will be a big sugar blob at first, but just keep stirring till it dissolves and boils.)

Once mixture boils, add in food coloring and stop stirring. Allow it to boil for 5 minutes without stirring. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while sugar is foamy, pour mixture over popped corn and gently stir to coat it.

Place popcorn in a large roaster or rimmed baking sheet lined with parchment paper or sprayed with cooking spray. Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Recipe from here

Popeye's Ice Cream

Ingredients:
3/4 c half and half (or almond milk)
1/4 c agave nectar
1/2 banana
2/3 c nonfat dry milk (rice milk)
2 c spinach, lightly packed
1 1/2 tbs vanilla
2 1/2 c ice cubes

Directions:
Blend liquids first. Add ice.

Chopotle Chicken Taco Salad

Ingredients:Dressing:
1/3 c chopped fresh cilantro
2/3 c light sour cream
1 tbs minced chpotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt

Salad:
4 c shredded romaine lettice
2 c chopped roasted skinlees, boneless chicken breasts (app. 2 breasts)
1 c cherry tomatoes, halved
1/2 c diced avacado
1/3 c thinly vertically sliced red onion
1 (15oz) can black beans, rinsed and drained
1 (8 3/4 oz) can whole kernal corn (no salt added), rinsed and drained.

Directions:
1. To prepare dressing, combine first 7 ingredients, stiring well.
2. To prepare salad, combine lettuce and remaining ingredients in a large bowl.
3. Drizzle dressing over salad; toss gently to coat. Serve immediately.

**Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney beans or pinto beans also taste great with this dish

Creamy Orzo with Asparagus & Parmesan

Ingredients:

1 cup orzo

1 cup asparagus, cut into 1 inch pieces

1 tbsp butter or margarine

1/4 to 1/2 cup cream

1/4 cup grated parmesan cheese

Salt & Pepper, to taste

Directions:

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

Season with salt and pepper.

Voila! You have a delicious side dish! Serve immediately

 

Recipe found here.