TJs PEARL ONIONS & BRUSSELS SPROUTS (Revised version) 1 package TJs Frozen Pearl Onions 1 package TJs Frozen Brussels Sprouts 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon water 1 teaspoon balsamic vinegar 1/4 cup walnut halves salt (to taste) pepper (to taste) Preheat oven to 400. In …
TJs PEARL ONIONS & BRUSSELS SPROUTS (Revised version) Read More »
1T Olive Oil 1 small onion, sliced 1lb Sweet Potatoes, grated ¼t Salt ⅓C Ham Steaks 1t Oregano 1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes. 2) Reduce heat to medium and add …
3C Spinach 1C Roasted Red Peppers, diced 1C Snow Peas ½C Toasted Slivered Almonds ½C Peanut Vinaigrette 1) Toss together all ingredients in a large bowl. Serve immediately. Chef Crissi (Tucson Store 88/Grant & Swan)
Brie
Two slices of Whole Wheat Bread, Smooth peanut Butter and Crushed Almondina cookie crumbled on top. Add your favorite jelly or jam. Enjoy!
Ingredients: 1 box Pumpkin Bread & Muffin Mix 1 pkg. Sweet Apple Chicken Sausage 1/2-3/4 c. Walnut Pieces Spray muffins tins. Slice 3 sausages into 12 mini-links. Place in muffin tins. Prepare bread mix according to package directions. Stir in walnuts. Spoon mixture over sausages in tins. Bake according to package …
1 box of Trader Joes Roasted Corn and Pepper Soup 1 tub of King Crab (Costco has a good one) 1-2 tablespoons Trader Joes India Relish 1 cup of Trader Joes Roasted Corn Mix them all together and add more corn or India relish to taste. After you have cooked it …
1 Small Onion, diced 2T Oil 2 cans TJ’s Baked Beans (16 oz. each) ½C Root Beer (not diet) ¼C BBQ Sauce 1t Yellow Mustard Freshly Ground Black Pepper, to taste 1) Cook onion in oil until tender. Add the remaining ingredients. Simmer for about 20 minutes. Makes 6 to 8 …
Olive Oil 1 Garlic Cloves, minced 3C Spinach, chopped 1 pkg Crimini Mushrooms, sliced 1 tube Polenta, sliced Salt & Pepper, to taste ½C Fontina, Shredded 1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted. 2) In a 9×13 pan, …
2C Shredded Carrots 1½C Mandarin Oranges 1C Medjool Dates ½C Toasted Pine Nuts ½ bottle TJ’s Sesame Vinaigrette 1) Combine all ingredients in a large bowl. Cover and refrigerate or serve immediately. Chef Crissi (Tucson Store 88/Grant & Swan)
