Jess's Recipes

Ingredients: 2 cups fresh mozzarella cheese in water, pearls or cubed, drained 2 cups fresh pomegranate seeds 1/2 teaspoon sliced serrano chiles 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoons fresh lime juice Kosher salt and crushed black pepper 1/2 cup chopped or torn fresh mint leaves, for serving Preparation In a large bowl, combine mozzarella and pomegranate seeds. Add chiles, oil, vinegar, lime juice and stir. Season with salt and pepper to taste. Stir well again. Garnish with mint just before serving. Serve chilled or at room temperature.

from Barefoot Contessa Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive ...

This recipe is from skinnytste.com Mexican Shrimp Cobb Salad Gina's Weight Watcher Recipes Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7 Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g Sodium: 588 mg  For the Shrimp: 16 oz cooked large shrimp, peeled chipotle chili powder to taste 1 tbsp lime juice salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn) 2 tbsp red onion, divided 2 tbsp cilantro, chopped juice of 1/2 lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe hass avocado, diced 1 cup reduced fat Sargento Mexican Blend shredded cheese Directions: Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.  Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle di...

Crunchy Thai Salad   1 C. slivered almonds (toast on a cookie sheet until golden)     2 pkg. Ramen noodles     “          “              “            “            “               (put aside beef flavoring packets)                                                   1 C. hulled sunflower seeds   Combine toasted almonds, toasted noodles and sunflower seeds 1 bunch of scallions 3 bags of coleslaw   Dressing 2 packets of beef seasoning 1 C. olive oil ½ C. Sugar or Splenda 1/3 C.  rice vinegar   Combine all the ingredients and toss with dressing just before serving.  Add chicken if desired.

1 1/2 C edamame (shelled) one 15 oz. can black beans drained one 15 oz. can black eyed peas drained 1/2 cup chopped red onion 2 cups celery, sliced very thin 1 tsp finely chopped garlic 1/2 cup chopped cilantro 1 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsp ground cumin 1/2 cup olive oil Cook edamame & drain. Heat oil on pan, add cumin. Bring cumin to one shade darker to bring out the flavor. Add garlic, cilantro, salt & pepper. Put beans, onions, celery in large bowl. Add olive oil mixture, stir and serve at room temperature or chilled. Goes well with guacamole and corn chips.

2 heads romaine 1 pint strawberries 1 med. red onion 2 T sesame seeds 3/4 c mayo 1/3 c sugar 1/4 c milk 2 T vinegar Tear romaine into pieces. Slice strawberries and onion. Toss together in a large bowl. Toasr sesame seeds. Let cool and then add to lettuce mixture. Whisk remaining ingredients in a small bowl. Add to salad just before serving.

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by...

Prep: 25 minutes Chill: overnight (optional - we didn't in this picture) Ingredients 6 ears fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced (if you know Jess at all, you know she would never add this) 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped* 2 Tbsp. lime juice 2 Tbsp. olive oil 1 Tbsp. honey 1/2 tsp. ground cumin 1/2 tsp. salt Directions 1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. 3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when work...

from People Magazine Serves: 3 to 4 Prep time: 10 minutes Cooking time: 35 minutes • 8 small carrots, sliced into rounds • 6 small zucchini, sliced into rounds • 1 red bell pepper, seeded and sliced into strips • 1 yellow bell pepper, seeded and sliced into strips • 3 squash, sliced into rounds • 1 (15.5-oz.) can chickpeas • Salt and pepper to taste • 3 heads romaine lettuce, washed and torn into small pieces • 1 cup cucumbers, sliced • 2 ripe red tomatoes, sliced • Vinaigrette dressing of your choice 1. Preheat oven to 425º 2. Toss together carrots, zucchini, peppers, yellow squash and chickpeas on a large sheet pan. Sprinkle with salt and pepper and lightly spray with olive oil. Roast for 30 to 35 minutes, stirring once. Let cool. 3. In a large bowl, combine lettuce, cucumber and tomatoes. Add grilled vegetables and toss with dressing.

From Grandma Kak Cranberry Salad 1 small package of any red Jell-o. I prefer Cherry. 1 cup only of hot water. Mix until Jell-o is dissolved 1 can of whole cranberry sauce (break this up) 1 8-oz carton of sour cream Mix it all together. It will have lumps of white from the sour cream. Of course it can be doubled for a pot luck dinner. Nuts can be added ifdesired. I have never added nuts but people I have given this to have added nuts.

2 lbs potatoes (approx 6) 1 sm onion, finely chopped 1/4 c lite ital dressing 1 t salt 1/8 t pepper 6 T lite mayo 1 medium stalk celery, chopped 2 hard cooked eggs, coursely chopped Peel and cut potatoes into cubes. Cook in boiling salted water until tender (about 13-15 mins.) Drain and cool. Stir in onion, dressing, salt and pepper. Cover and refrigerate for 2 hours. Before serving, toss with lite mayo until potatoes are well coated. Stir in celery and eggs. Makes 8 1/2 c servings. # pts each.

3 TBS olive oil 2 TBS lemon juice Salt and ground black pepper 8 cups washed and dried tender lettuces and baby greens 2 TBS pine nuts, toasted 2 TBS yellow raisins Whisk together the oil, lemon juice, and salt and pepper to taste in a large salad bowl. Add the washed and dried greens, pine nuts and raisins to the bowl and toss until the lettuces are evenly coated with the dressing. Divide the salad among 4 plates and serve immediately. Serves 4

1 1/2 cups uncooked quinoa, rinsed and drained 3 cups water 1 cup diagonally cut snow peas 3/4 cup (3 oz) diced fresh mozzarella cheese 1/2 cup chopped red onion 1/2 cup chopped seedless cucumber 1/4 cup chopped fresh mint 2 TBS chopped fresh basil 1 pint cherry tomatoes, halved 1 tsp grated lemon rind 1/4 cup fresh lemon juice 4 tsp extra virgin olive oil 1 1/2 TBS Dijon mustard 3/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 tsp hot pepper sauce (such as Tabasco) Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes) Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat. Yield: 6 servings (serving size 1 1/2 cups) Calori...

Serves 6 to 8 as a side dish. Published September 1, 2003. From Cook's Illustrated Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad. Ingredients 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger Table salt 8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces 1 medium onion , chopped fine (about 1 cup) 1/2 teaspoon sugar 1/2 cup white vinegar 1 tablespoon whole-grain German-style mustard 1/4 teaspoon ground black pepper 1/4 cup chopped fresh parsley leaves Instructions 1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minu...

2 lbs. of ground beef/turkey - drawn & cool 1 head of iceberg lettuce, cut into small pieces 2 tomatoes (diced) 1 onion (diced) 2 cups of cheddar cheese or any other cheese you prefer grated 1 can kidney beans 1 large bottle of Catalina salad dressing 1 large bag of Doritos (crushed) Mix all ingredients together and enjoy! Great pot-luck dish

From the Palm Restaurant 1 lb green beans, ends trimmed 1 lb ripe beefsteak tomatoes, cored and roughly chopped into 1/2 inch chunks, including seeds and juice 1 medium onion, cut into 1/2 inch dice 3/4 cup basic vinaigrette 1/4 lb bacon, cooked until crisp, then drained 6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2 - inch lengths In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Ct into 1 1/2 inch lengths. In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once. Variation for the West Coast Gigi: G...

For Salad: 3/4 lb. watercress, coarse stems discarded (about 4 cups loosely packed) 1 large or 2 firm-ripe mango, peeled, pitted, and cut into small slices 1 avocado peeled and cut into small slices 1/2 a large Jicama, peeled and cut into small sticks Add the watercress to a large bowl and toss with dressing. Do not dress the salad. Lay the additional ingredients on top of watercress and spoon over some additional dressing Serves 4 Cilantro Lime Dressing 1/4 cup fresh lime juice (about 2 large limes) 1/4 cup olive oil 1.5 TBS honey 2 TBS finely chopped fresh cilantro (or more to taste) 1 garlic clove, peeled and minced 1 tsp chopped jalapeno pepper (use canned for less heat) - optional Mix dressing ingredients in Tupperware container with a tight fitting lid. Shake very well to combine.

from Patti Owens 4 granny smith apples, diced 1 stalk celery, cut into small pieces 2 scallions dried cranberries chopped pistachios dressing: 6 TBS light olive oil (avocado oil is best) 3 TBS resp. vinegar 1 tsp. dijon mustard 1/2 tsp. salt white pepper

1 pkg chicken flavored Rice A Roni 12 large black olives - sliced 4 green onions - chopped 1 small green pepper - optional 1/3 C. mayonnaise 2 jars (6 oz.) marinated artichokes 1/3 cup artichoke marinade 1 tsp curry powder 1 cup sweet peas or pea pods Prepare rice per package instructions. Slice olives, onion, green pepper Chop artichokes Mix ll ingredients Chill Chicken may be added to the recipe

Ingredients: 1 head each of green and red leaf lettuce, washed and torn into bite-size pieces 1 small bunch of seedless grapes, washed and cut in half 1 orange, peel and remove white membrane; slice in thing rings and cut the rings in half 1 cup of walnut pieces 1/2 medium red onion, sliced into thin rings and then cut in half 1/2 cup of crumbled Gorgonzola 1 lb. of boneless, skinless chicken breasts, marinated in vinaigrette (recipe follows) Vinaigrette: 1 packet of "good Seasons Italian Dressing" mix 1/4 cup of white wine vinegar 1/2 cup of olive oil Follow directions on the packet using the white wine vinegar and the olive oil Directions: 1. Prepare the vinaigrette and marinate the chicken for at least two hours. Grill the chicken and when cool slice it into bite size pieces. 2. Combine all the ingredients in a serving bowl and toss.