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Day 7 contest is over, and Heather is the winner. Congratulations, Heather! Here’s her no-cook recipe:
Seafood Ceviche Salad
1. Fresh shrimp, fish, or conch (or you could even use the prepackaged, frozen, already-cooked salad shrimp, defrosted)
2. fresh lemon, lime, and orange juices
3. white or yellow onion
4. yellow, orange and red bell peppers
5. jalapeno or habanero pepper to taste
6. salt and pepper to taste
7. vine-ripe tomatoes
8. fresh cilantro
9. crackers
10. romaine lettuce
Wash all produce ingredients before using. Clean whatever seafood you are using (i.e., remove skin, bones, shell). Dice seafood, bell peppers, and onions into the same bite-sized pieces (if you are using salad shrimp, leave whole). Mix first 6 ingredients in a bowl, cover, and let marinate in the refrigerator until seafood is “cooked.” Cut off the top of the tomato, hollow out and fill with the ceviche. Top with fresh cilantro, put tomato on bed of romaine lettuce, and surround it with crackers.
Every weekday for a month, someone reading these posts will win a generous bag of groceries. Why not you?
To enter today, share your best simple recipe or idea (each weekday’s contest will be different) for a no-cook dinner: Something you serve your family for dinner that doesn’t require the oven or stove, and doesn’t heat up the house.
Please use a real email address when you register, so we can reach you when you win. We’ll pick the best idea or recipe and award that person yummy foods to try!
When you win, we’ll contact you about how to collect your bag ‘o yummies in a reusable, eco-friendly shopping bag (Thanks, Whole Foods, for the bags!).
Watch this space for new questions and prizes every weekday for a month!
A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.
Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.
Cold Salmon dinner
chilled, cooked salmon (canned or fresh, 3 – 4 oz. per person)
fresh lemon wedges
ripe tomatoes, thick sliced
cuke, thick sliced
salad greens
crusty bread served with olive oil or butter
cantalope wedges
vanilla ice cream or frozen yoghurt
Serve salmon on a bed of salad greens surrounded by the tomatoes and cuke. Dress with the lemon juice. Accompany with the bread.
Frr dessert serve the melon with a scoop of ice cream or fozen yoghurt
Oh SO Good Pesto Turkey on Ciabatta!
Ingredients:
Ciabatta Bread
Turkey
Arugula
Salt and Pepper
Thin Sliced Red Onions
Cream Cheese
Pesto
Olive Oil
Red Wine Vinegar
Mix Cream Cheese and Pesto and spread it on both sides of the bread.
Add Arugula, then Turkey , the S&P to taste.
Add Red Onion on top of that and a little more arugula.
Drizzle top of arugula with a little oil and red wine vinegar.
Add the top…
Waala!
This is more of a side dish but my kids love it!!!!
Ingredients:
Bag of corn chips
2 lb bag of schredded cheese( I like chedar)
Large jar of salsa (hot or mild)
16 oz sour cream
16 oz cream cheese (I use whipped)
1 Large dispoable bake pan
Blend together the sour cream and cream cheese, take the chips and line the bottom on the pan, take the salsa and put a thin layer accross the chips sprinkel the cheese,add the creamcheese mix and spread, repeat until you reach the top. Top off with the rest if the salsa,cheese, and chip crumbs and place in the fridge to chill. Serve as a side dish with sandwhiches and corn chips and salsa. ENJOY!!!!!!
2 bags prepared brocc slaw (in produce)
2 bags Oriental Ramen
1 1/2 cup sunflower seeds
2 bunches green onions (use all it looks like a lot – but it makes it)
1 cup oil
1/2 cup sugar
1/3 vinegar
Combine crumbled noodles- slaw- sunflower-onions together
Mix dressing (Ramen season packets (2) oil-vinegar-sugar) Taste – sometimes need salt or more sugar – should be sweet) Combine both and let sit for at least 2 hours.
Tuna Fish
Ingredients:
4 cans of Bumble Bee Chunk Light Tuna in oil
8 table spoons of Heinz Sweet Relish
6 table spoons of Miracle Whip’s Mayonnaise
2 table spoons of French’s Classic Yellow Mustard
1 box of Ritz Crackers Cheese Flavour
Drain a little oil from the Tuna cans. Put Tuna in a big serving bowl. Add Mayonnaise and Mustard. Blend ingredients well. Add Relish and slightly stir. Serve on top of Crackers. Eat and Enjoy!
Bag of romaine lettuce
1 can small black olives
1 container feta cheese
1 package cold already cooked grilled chicken breast
greek salad dressing
Toss olives, cheese, chicken and lettuce with greek salad dressing to tast. Serve with Pitas or crusty bread for a light summer meal.
Seafood Ceviche Salad
1. Fresh shrimp, fish, or conch (or you could even use the prepackaged, frozen, already-cooked salad shrimp, defrosted)
2. fresh lemon, lime, and orange juices
3. white or yellow onion
4. yellow, orange and red bell peppers
5. jalapeno or habanero pepper to taste
6. salt and pepper to taste
7. vine-ripe tomatoes
8. fresh cilantro
9. crackers
10. romaine lettuce
Wash all produce ingredients before using. Clean whatever seafood you are using (i.e., remove skin, bones, shell). Dice seafood, bell peppers, and onions into the same bite-sized pieces (if you are using salad shrimp, leave whole). Mix first 6 ingredients in a bowl, cover, and let marinate in the refrigerator until seafood is “cooked.” Cut off the top of the tomato, hollow out and fill with the ceviche. Top with fresh cilantro, put tomato on bed of romaine lettuce, and surround it with crackers.
A light and mildly spicy summer meal perfect to beat the South Florida heat! Even the kids love it!