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Posts from July 2015

Watermelon Salad

So much watermelon, so little time...here's a fresh idea for you!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into thin rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted*
1 cup fresh arugula and/or baby spinach
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving add nuts and arugula/baby spinach to the mixture.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally.
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Watermelon Salad

So much watermelon, so little time...here's a fresh idea for you!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into thin rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted*
1 cup fresh arugula and/or baby spinach
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving add nuts and arugula/baby spinach to the mixture.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally. 
 

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Lemonade Chicken

Hot summer days scream for slow cooker recipes...like this one!

6 boneless skinless chicken breast halves (4 oz each)
3/4 cup thawed lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water

Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken.  cover and cook on low for 2-1/2 hours or until chicken is tender.  Remove chicken and keep warm.  For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices.  Cover and cook on high for 30 minutes until thickened.  Return chicken to the slow cooker; heat through.

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Lemonade Chicken

Hot summer days scream for slow cooker recipes...like this one!

6 boneless skinless chicken breast halves (4 oz each)
3/4 cup thawed lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water

Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken.  cover and cook on low for 2-1/2 hours or until chicken is tender.  Remove chicken and keep warm.  For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices.  Cover and cook on high for 30 minutes until thickened.  Return chicken to the slow cooker; heat through.

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3-in-1 Salad

It's a chicken salad and a potato salad and a green salad, all in one!!  (Big recipe: 12 servings)

1-1/2 cups cubed red potatoes
Dressing:
1/4 cup finely choped onion
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 cup canola oil
Salad:
2 packages hearts of romaine salad mix
4 cups cubed cooked chicken
1 cup chopped celery
16 bacon strips, cooked and crumbled

Cover potatoes with water in a saucepan.  Bring to a boil.  Reduce heat; cook uncovered 10-15 minutes or until tender.  Drain; cool completely.  In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings.  Gradually whisk in oil until blended.  In a large bowl, combine salad mix, chicken, celery and potatoes.  Just before serving, add dressing; toss to coat.  Top servings with crumbled bacon!
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3-in-1 Salad

It's a chicken salad and a potato salad and a green salad, all in one!!  (Big recipe: 12 servings)

1-1/2 cups cubed red potatoes
Dressing:
1/4 cup finely choped onion
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 cup canola oil
Salad:
2 packages hearts of romaine salad mix
4 cups cubed cooked chicken
1 cup chopped celery
16 bacon strips, cooked and crumbled

Cover potatoes with water in a saucepan.  Bring to a boil.  Reduce heat; cook uncovered 10-15 minutes or until tender.  Drain; cool completely.  In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings.  Gradually whisk in oil until blended.  In a large bowl, combine salad mix, chicken, celery and potatoes.  Just before serving, add dressing; toss to coat.  Top servings with crumbled bacon!
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Pizza Pasta

Can't decide between pizza and pasta??  The flavors in this dish combine the two!

2 cups uncooked spiral pasta
1 lb lean ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 can (15 oz) tomato puree
1/2 cup diced pepperoni
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Cook beef, mushrooms and green pepper over medium heat untl meat is no longer pink; drain.  Add the tomato puree, pepperoni and seasonings; cook and stir for 5 minutes.  Drain pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese melts.
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Pizza Pasta

Can't decide between pizza and pasta??  The flavors in this dish combine the two!

2 cups uncooked spiral pasta
1 lb lean ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 can (15 oz) tomato puree
1/2 cup diced pepperoni
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Cook beef, mushrooms and green pepper over medium heat untl meat is no longer pink; drain.  Add the tomato puree, pepperoni and seasonings; cook and stir for 5 minutes.  Drain pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese melts.
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Lime Tilapia with peppers

Nice, light meal for a Monday!

4 tilapia fillets (6 oz. each)
2 tsp lime juice
1/2 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 each sweet red, yellow and orange bell peppers, cut into thin strips
1 tbsp olive oil
2 tbsp minced fresh basil

Place fillets on a baking dish lightly sprayed with cooking spray.  Drizzle with lime juice; sprinkle with lime peel, salt and pepper.  Bake at 350 for 12 minutes or until fish flakes easily with a fork.  Cook and stir peppers in oil over medium heat until crisp-tender; stir in basil.  Serve peppers over tilapia and enjoy!
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Lime Tilapia with peppers

Nice, light meal for a Monday!

4 tilapia fillets (6 oz. each)
2 tsp lime juice
1/2 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 each sweet red, yellow and orange bell peppers, cut into thin strips
1 tbsp olive oil
2 tbsp minced fresh basil

Place fillets on a baking dish lightly sprayed with cooking spray.  Drizzle with lime juice; sprinkle with lime peel, salt and pepper.  Bake at 350 for 12 minutes or until fish flakes easily with a fork.  Cook and stir peppers in oil over medium heat until crisp-tender; stir in basil.  Serve peppers over tilapia and enjoy!
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