These are perfect for all of your family dinners, bbq’s or parties. While they offer some of the most delicious products that will make your next get together the talk of the neighborhood and family. Enjoy the summer, family and some delicious food!
1 bag pre-cut cabbage (or 1 head cabbage sliced thin)
8 oz. can pineapple chunks, drained
1 cup miniature marshmallows
1/4 cup grated carrots (optional)
1 jar Litehouse® Coleslaw Dressing
Mix all ingredients in a bowl. For more pineapple flavor, add the drained juice to the dressing before mixing into the salad.
Let sit 10 minutes before serving.
16 baby bell peppers
½ lb. ground turkey
½ cup cheddar cheese, grated
3 Tbsp. red onion, minced
2 cloves of garlic, minced
tortilla chips 1 cup finely crushed
1 tsp. salt
2 Tbsp. Litehouse® Instantly Fresh Cilantro
1 cup Litehouse® OPA Ranch
Preheat oven to 400˚F.
Cut a thin slice from the stem end of each bell pepper to remove the top of each pepper. Use your finger to remove the seeds and membranes. In a medium bowl, combine the ground turkey, cheddar cheese, red onion, Litehouse® Instantly Fresh Cilantro, garlic, egg, tortilla chips, and salt. Use a rubber spatula to mix together until blended evenly. Stuff each pepper with the turkey mixture and arrange on a sheet pan. Bake the peppers for approximately 45 minutes, until cooked through and well roasted.
Serve hot alongside a serving dish of Litehouse® OPA Ranch Greek ranch yogurt for dipping.
4 slices of whole wheat bread
Butter or Margarine
1/2 cup Shredded Cheese
Guacamole herb blend
1. Preheat the oven to 350 degrees.
2. Lay each slice of bread out and roll it flat with a rolling-pin. Cut the crusts off if desired.
3. Spread each slice with butter and flip over. Evenly divide and place the cheese on each slice. Roll each slice and place seam side down on a baking sheet.
4. Bake for 15 minutes turning half way through cooking time. Cut on the diagonal and serve with prepared guacamole.
2 cups arugula
4 oz. cubed pancetta
diced cantaloupe 2 cups
2 tablespoons balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
Feta Cheese crumbles, as desired
Preheat the oven to 425. Slice the baguette into 15-20 pieces and drizzle with 2 Tbs olive oil. Bake for about 5 minutes or until crispy.
Meanwhile, sauté the pancetta over medium-high heat until crispy. Set aside.
In a bowl, mix together the arugula, cantaloupe, balsamic vinegar, salt, and pepper. Toss in the cooked pancetta. Divide the topping between the 15-20 crostini and shake the Feta Crumbles on top.