May 2020

We’re big fans of Orange Chicken, it’s no secret. We are constantly on the hunt for new variants of this popular Chinese recipe from our classic Panda Express Copycat to Ground Orange Chicken. The most convenient version of Orange Chicken also called microwave magic. You now know that we know how to make a sweet, sweet orange sauce with a bit of kick if you tried any of our other recipe of Orange Chicken. We would certainly do it if every night we were able to make this popular Chinese dish.

One of the best components of easy foods like this Orange sauce Marmalade is to be tailored to your taste. We have suggestions for changing the aromas simply by swapping or adding one or two ingredients. This recipe uses frozen popcorn, but we like to make Chicken Nuggets a large batch of them and freeze them for fast dinner dishes such as this. But life is busy. We don’t have time to bust the wok and collect all the ingredients to make our favorite dish, sometimes. It’s so easy, that you can even take care of your children. After school, it makes a super snack they can do for themselves. The chicken can be cooked whatever you like. Over rice, I love serving orange chicken. After making your simple orange chicken, grab a film to watch and or set a date. Enjoy this mouthwatering dish with your family and friends.

Ingredients:

5 cups chicken nuggets, precooked

1/2 cup BBQ Sauce

1 cup sweet orange marmalade

3 tablespoons soy sauce

2 teaspoons sesame oil, optional

Directions:

Cook chicken nuggets as directed in the bag.

In a microwave-safe bowl combine the bbq sauce, orange marmalade, soy, and sesame oil and cover it with a damp towel.

Microwave for about 45 seconds

Put in the orange bbq sauce on the hot, crispy chicken nuggets.

3 Ingredient Orange Chicken (Orange Marmalade BBQ)

Rebecca We’re big fans of Orange Chicken, it’s no secret. We are constantly on the hunt for new variants of this popular Chinese recipe from our classic Panda Express Copycat to… Main Dish Recipes 3 Ingredient Orange Chicken (Orange Marmalade BBQ) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 5 cups chicken nuggets, precooked
• 1/2 cup BBQ Sauce
• 1 cup sweet orange marmalade
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil, optional

Instructions

Cook chicken nuggets as directed in the bag.

In a microwave-safe bowl combine the bbq sauce, orange marmalade, soy, and sesame oil and cover it with a damp towel.

Microwave for about 45 seconds

Put in the orange bbq sauce on the hot, crispy chicken nuggets.

This Mongolian chicken is a smooth and savory-sweet sauce of crisp chicken breast stir-fried. A favorite restaurant that tastes even better at home! The crispy chicken is covered in Mongolian sauce, sesame oil, and brown sugar combinations. This dish is also flavored by the garlic, ginger, and green ointments added during cooking. You can use chicken thigh in this platter if you are not a breast fan. I have done it before, but it is fabulous. Or try some completely different things and use shrimp instead of chicken. Whatever the way you ‘re serving it, you should enjoy making this recipe. Mongolian chicken is a hit

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

1 1/4 lbs of chicken breast (boneless skinless)

1/4 c + 2 tsp cornstarch, divided use

3 tablespoons vegetable oil

1 1/2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon toasted sesame oil

1/2 cup low sodium soy sauce

1/3 cup water

1/2 cup dark brown sugar

1/2 cup green onions cut into 1-inch pieces

salt and pepper to taste

Directions:

In a resealable plastic bag, shake the chicken and 1/4 cup cornstarch evenly.

In the large saucepan heat, the vegetable oil over high heat Add the chicken to the saucepan in one layer and add salt and pepper to taste (note that the sauce contains plenty of salt!).

Cook on either side for 3 to 4 minutes or browned. If necessary, cook on several batches.

Transfer the chicken into a plate lined with paper towels. Place the garlic and ginger in the casserole and cook for 30 seconds. In the sauce, add sauce and stir in soy sauce, sesame oil, water, and brown sugar.

Mix the 2 cornstarch tsp and 1 tbsp of cold water. Into the sauce, add the cornstarch and boil; cook until thickened for 30-60 seconds only.

Fill the bottle with the chicken, the green onions, and the sauce. Serve over rice if you like.

MONGOLIAN CHICKEN

Rebecca This Mongolian chicken is a smooth and savory-sweet sauce of crisp chicken breast stir-fried. A favorite restaurant that tastes even better at home! The crispy chicken is covered in Mongolian… Main Dish Recipes MONGOLIAN CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 lbs of chicken breast (boneless skinless)
• 1/4 c + 2 tsp cornstarch, divided use
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon toasted sesame oil
• 1/2 cup low sodium soy sauce
• 1/3 cup water
• 1/2 cup dark brown sugar
• 1/2 cup green onions cut into 1-inch pieces
• salt and pepper to taste

Instructions

In a resealable plastic bag, shake the chicken and 1/4 cup cornstarch evenly.

In the large saucepan heat, the vegetable oil over high heat Add the chicken to the saucepan in one layer and add salt and pepper to taste (note that the sauce contains plenty of salt!).

Cook on either side for 3 to 4 minutes or browned. If necessary, cook on several batches.

Transfer the chicken into a plate lined with paper towels. Place the garlic and ginger in the casserole and cook for 30 seconds. In the sauce, add sauce and stir in soy sauce, sesame oil, water, and brown sugar.

Mix the 2 cornstarch tsp and 1 tbsp of cold water. Into the sauce, add the cornstarch and boil; cook until thickened for 30-60 seconds only.

Fill the bottle with the chicken, the green onions, and the sauce. Serve over rice if you like.

One of our favorite options for a recipe that’s not as spicy as General Tso’s Chicken is that of a Panda Express Orange Chicken or a Sweet and Sour Chicken. There are a few recipes that you will find. Some versions without breading are healthier while others are fried, and this is the Chinese classic mall food. Because there are so many different versions, some other options can be exceeded. This version, however, is the best, especially if you relive your childhood mall food court.

This Easy Sesame Chicken is so easy that you are tempted to throw out menus. The delicious sauce only has some ingredients, which can be held together indefinitely (maintain your ginger in the freezer). You know, you just need some sesame chicken now like that. Oh, and this take-out fake-out sesame chicken is also good for your weekly meal prep. I love pairing my Easy Sesame chicken with rice jasmine and some steamed broccoli.

Ingredients:

For Sesame Chicken Sauce:

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup brown sugar

1 tablespoon corn starch

1/3 cup water

2 teaspoons sesame oil

1/2 tablespoon sesame seeds\

For Tempura Batter:

1/2 cup cornstarch

1/2 cup flour

2 egg whites

1/2 cup cold seltzer water

For Chicken:

1 lb chicken thighs boneless and skinless

2 teaspoons sesame oil

1/4 teaspoon crushed red pepper

1 tablespoon minced garlic

vegetable oil for deep frying

Directions:

Add the ingredients together to make the sauce mix all the ingredients in one piece and prepare the batter.

Add to the batter the chicken pieces and cover while warming to 350 degrees, adding the chicken to the oil in batches, fry until it is golden brown.

Add the salami oil into the pan and add the garlic and red pepper flakes and cook for 30 seconds in a large wok or skillet.

Fill in the sauce and chicken quickly and serve immediately with sesame seeds.

Easy Sesame Chicken

Rebecca One of our favorite options for a recipe that’s not as spicy as General Tso’s Chicken is that of a Panda Express Orange Chicken or a Sweet and Sour Chicken.… Main Dish Recipes Easy Sesame Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Sesame Chicken Sauce:
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds\
• For Tempura Batter:
• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water
• For Chicken:
• 1 lb chicken thighs boneless and skinless
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic
• vegetable oil for deep frying

Instructions

Add the ingredients together to make the sauce mix all the ingredients in one piece and prepare the batter.

Add to the batter the chicken pieces and cover while warming to 350 degrees, adding the chicken to the oil in batches, fry until it is golden brown.

Add the salami oil into the pan and add the garlic and red pepper flakes and cook for 30 seconds in a large wok or skillet.

Fill in the sauce and chicken quickly and serve immediately with sesame seeds.

If you like easy recipes and peanut butter, then Rice Krispie’s peanut butter is just what you like. It is a simple, no-bake recipe, which can be whipped up in no time. And you can’t go wrong when it comes to peanut butter and chocolate. The peanut butter Rice Krispies are chewy, buttery, and absurdly delicious with a chocolate layer. You definitely would like to try the version of this peanut butter if you love the classic Rice Krispies Treats. Peanut butter is a smooth, peanut-buttered paste. The peanuts are ground and salt, a sweetener and sometimes a stabilizer is then added (to prevent the oil from being separated). The ones that are not stabilized are usually labeled “old-modeled” or “natural,” so you have to stir peanut butter before using it. Either type can be used in this recipe. Marshmallows give the delicately sweet vanilla flavor to these treatments. You can use home-made marshmallows or purchase them in shops. I prefer the miniature marshmallow mainly because they are melted quicker. Make sure to check the expiration date in your bag.

Ingredients:

1/4 cup unsalted butter

1 (10 oz) bag mini marshmallows

1/2 cup peanut butter

6 cups Rice Krispie cereal

8 oz chocolate chips

2 teaspoons vegetable oil

Directions:

In a 9×13 inch pan, grease lightly with butter or spray.

In a wide casserole, meld in low heat and stir gently together with the butter, mini marshmallow, and peanut butter.

Remove from the heat and stir the Rice Krispies once melted. Press the pan (spray your hands lightly with a cooking spray to avoid from sticking to your hands)

To a medium-sized heat-resistant bowl, add the chocolate chip(s). Microwave at a medium heat (not high or standard) 45 seconds, stirring between each burst.

When almost melted, stir it and mix the vegetable oil until smooth.

Stir in the chocolate and let it harden at room temperature for 2 hours.

Cut into places and store them at room temperature in an airtight container.

Peanut Butter Rice Krispie Treats

Rebecca If you like easy recipes and peanut butter, then Rice Krispie’s peanut butter is just what you like. It is a simple, no-bake recipe, which can be whipped up in… Main Dish Recipes Peanut Butter Rice Krispie Treats European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup unsalted butter
• 1 (10 oz) bag mini marshmallows
• 1/2 cup peanut butter
• 6 cups Rice Krispie cereal
• 8 oz chocolate chips
• 2 teaspoons vegetable oil

Instructions

In a 9x13 inch pan, grease lightly with butter or spray.

In a wide casserole, meld in low heat and stir gently together with the butter, mini marshmallow, and peanut butter.

Remove from the heat and stir the Rice Krispies once melted. Press the pan (spray your hands lightly with a cooking spray to avoid from sticking to your hands)

To a medium-sized heat-resistant bowl, add the chocolate chip(s). Microwave at a medium heat (not high or standard) 45 seconds, stirring between each burst.

When almost melted, stir it and mix the vegetable oil until smooth.

Stir in the chocolate and let it harden at room temperature for 2 hours.

Cut into places and store them at room temperature in an airtight container.

These snacks are perfect. These sliders are spicy and tangy chicken buffalo. These chicken buffalo sliders are unbelievable, tasteful, and easy to make. They ‘re great for parties like an appetizer or a snack. They’re full of chicken buffalo, melty, and pretty irresistible cheese. These chicken buffalo sliders have all the taste I love in chicken wings from buffalo, but they have a crispy, melty, gooey slider. One thing that I like about this slider is that it’s so easy. You will start with the King’s Hawaiian rolls, split into half horizontally and then use the lower half to start layered on the rolls. You can split it into half horizontally. You ‘re going to make a savory and delicious shredded chicken by blending it carefully, blue cheese and buffalo sauce to spread on the bottom layer of rolls.

Ingredients:

2 C chicken breast, cooked & shredded*

½ C Frank’s hot sauce

2 tbsp unsalted butter, melted

1 (12 rolls) package of King’s Hawaiian sweet rolls

½ C crumbled feta or bleu cheese

½ c (about ½ of a 10 oz jar) roasted red pepper, thinly sliced

Ranch dressing or guacamole, for serving (optional)

Directions:

Preheat oven at about 350 degrees.

Combine Frank’s, chicken, and butter in a bowl and toss to coat the buffalo sauce with chicken. Set aside.

Take Hawaii’s sweet rolls and slice them in a half, horizontally, to create 1 large piece of sweet rolls that serves as the bottom half of the slider and as the top half of the slider.

In the lower half of the sliders, the chicken is evenly spread, the feta (or blue) crumbled, and the roasting of red pepper slices. Top the other half of the Hawaiian sweet rolls and place your sliders carefully on a baking sheet.

Bake the sliders for 15 minutes. The buns should be lightly toasted and the sliders warm throughout.

Cut into individual sliders and serve them (ideally with a ranch dollop, blue cheese, or guacamole).

Buffalo Chicken Sliders

Rebecca These snacks are perfect. These sliders are spicy and tangy chicken buffalo. These chicken buffalo sliders are unbelievable, tasteful, and easy to make. They ‘re great for parties like an… Main Dish Recipes Buffalo Chicken Sliders European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 C chicken breast, cooked & shredded*
• ½ C Frank’s hot sauce
• 2 tbsp unsalted butter, melted
• 1 (12 rolls) package of King’s Hawaiian sweet rolls
• ½ C crumbled feta or bleu cheese
• ½ c (about ½ of a 10 oz jar) roasted red pepper, thinly sliced
• Ranch dressing or guacamole, for serving (optional)

Instructions

Preheat oven at about 350 degrees.

Combine Frank's, chicken, and butter in a bowl and toss to coat the buffalo sauce with chicken. Set aside.

Take Hawaii's sweet rolls and slice them in a half, horizontally, to create 1 large piece of sweet rolls that serves as the bottom half of the slider and as the top half of the slider.

In the lower half of the sliders, the chicken is evenly spread, the feta (or blue) crumbled, and the roasting of red pepper slices. Top the other half of the Hawaiian sweet rolls and place your sliders carefully on a baking sheet.

Bake the sliders for 15 minutes. The buns should be lightly toasted and the sliders warm throughout.

Cut into individual sliders and serve them (ideally with a ranch dollop, blue cheese, or guacamole).

The perfect food for the perfect weekend! Last Saturday, I cooked this delicious food. We had a small picnic in our yard. My kids were so happy! It was a way for our small family to enjoy the simplicity of life without gadgets. Even though we could not go outside to go to a park or the beach, it was the perfect place for us to be.

This recipe is not only delicious but it is also very easy to cook. Despite the cooking time, it is still worth it! Just follow these 6 easy steps and you are in for a treat! By the way, you can use a different kind of soup for this recipe. Maybe mushroom soup or any kind. I just use the onion soup mix because I think it tastes well with the other ingredients. Feel free to add whatever you prefer. Enjoy!

Ingredients

6 cube steaks

1 medium onion peeled and sliced into rings

1 can cream of chicken soup

1 can cream of celery soup

1 packet Lipton Onion Soup Mix

1/2 soup can of water

salt and pepper

How to make Crock Pot Cube Steak

Step 1. Peel the medium-sized onion and slice into ring forms.

Step 2. Season the cube steak with salt and pepper to taste.

Step 3. Arrange 2 cube steaks in the bottom part of the crockpot.

Step 4. Place the onion rings on top of the cube steaks. Then top with 2 cube steaks followed by onion rings again. This process will help you move each steak apart without sticking on each other.

Step 5. Combine water and the cream of soups in a large bowl then stir until well-mixed. Transfer the mixture into the steaks and onions. Pour the onion soup over the top and cover the crockpot. Cook on low heat.

Step 6. Cook to perfection for 6-7 hours. Serve with mashed potatoes or mixed veggies with gravy. Enjoy!

Crock Pot Cube Steak OMG!! THIS IS DELICIOUS!!

Rebecca The perfect food for the perfect weekend! Last Saturday, I cooked this delicious food. We had a small picnic in our yard. My kids were so happy! It was a… Main Dish Recipes Crock Pot Cube Steak OMG!! THIS IS DELICIOUS!! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 cube steaks
• 1 medium onion peeled and sliced into rings
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 packet Lipton Onion Soup Mix
• 1/2 soup can of water
• salt and pepper

Instructions

Step 1. Peel the medium-sized onion and slice into ring forms.

Step 2. Season the cube steak with salt and pepper to taste.

Step 3. Arrange 2 cube steaks in the bottom part of the crockpot.

Step 4. Place the onion rings on top of the cube steaks. Then top with 2 cube steaks followed by onion rings again. This process will help you move each steak apart without sticking on each other.

Step 5. Combine water and the cream of soups in a large bowl then stir until well-mixed. Transfer the mixture into the steaks and onions. Pour the onion soup over the top and cover the crockpot. Cook on low heat.

Step 6. Cook to perfection for 6-7 hours. Serve with mashed potatoes or mixed veggies with gravy. Enjoy!

Beef in a creamy sauce over toast and some potato, who wouldn’t like that, right? Good for you because today’s recipe is all about creamy beef. As simple as it may appear, but the taste will give you that feeling that you are eating at a Michelin Starred restaurant. That may be a little exaggeration but it’s just that it is awesome! For additional and amazing taste, try adding freshly chopped onions on top to take it to the next level! Another additional topping you can add is freshly chopped chili. Man, it’s so good! I am about 5 steps away from my kitchen. After this blog, I will cook this dish. That’s for sure!

Oh, another ingredient you can add is fresh lettuce. I know, it may sound a bit weird but it works for me! It gives a fresh taste to it. Just remember to put the lettuce in the fridge first before adding it on top so it would be cold. While we’re on it, tomato is a plus for me too! It sounds like a burger right? But it’s just optional. The recipe alone is perfect! So, what are you waiting for? Try this one today! Enjoy!

Ingredients

2 tablespoons of butter

2 tablespoons of all-purpose flour

1 ½ cups of warm milk

1 (8 ounces) jar dried beef

1 pinch cayenne pepper

How to make Creamed Chipped Beef On Toast

Step 1. Turn on the stove to low heat and place saucepan. Put the butter and melt until it turns to liquid form.

Step 2. Add in the flour and whisk gently until it turns a roux form.

Step 3. Pour in the milk. A little amount at a time then turns the he’st to medium-high.

Step 4. Stir continuously until the sauce is thick.

Step 5. Once the sauce is boiling, add the beef and cayenne then continue stirring until cooked through on high heat. Serve with toast. Enjoy!

Creamed Chipped Beef On Toast

Rebecca Beef in a creamy sauce over toast and some potato, who wouldn’t like that, right? Good for you because today’s recipe is all about creamy beef. As simple as it… Main Dish Recipes Creamed Chipped Beef On Toast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 1 ½ cups of warm milk
• 1 (8 ounces) jar dried beef
• 1 pinch cayenne pepper

Instructions

Step 1. Turn on the stove to low heat and place saucepan. Put the butter and melt until it turns to liquid form.

Step 2. Add in the flour and whisk gently until it turns a roux form.

Step 3. Pour in the milk. A little amount at a time then turns the he'st to medium-high.

Step 4. Stir continuously until the sauce is thick.

Step 5. Once the sauce is boiling, add the beef and cayenne then continue stirring until cooked through on high heat. Serve with toast. Enjoy!

Old but gold! This recipe brings me back to my youthful years. My grandma used to make this amazing treat every time I go to her house. Which is pretty much every day! She taught me all the techniques and other special steps to make this perfect cobbler. Just kidding. She taught me these simple steps and very minimal ingredients. I never thought it’s this easy to make such an amazing treat. I kind of added some ingredients though. I usually add vanilla ice cream for a refreshing taste. I’m telling you, don’t skip on the vanilla ice cream. It gives a different and amazing taste to the cobbler. Other recipes of cobbler may have different ingredients compared to this. Feel free to mix things up a little until you find the best tasting recipe that you want. But if you want my grandma’s recipe, which is still the best cobbler for me to this day, rely on this recipe.

Surprise your family with this recipe today and don’t forget about the ice cream. I’m sure their faces would light up when they taste it. It’s pretty simple to make. Just follow these simplified instructions that I provided. It will guide you to perfection! Have fun!

INGREDIENTS

1 large can of sliced peaches, drained

1 cup of Bisquick mix

1 cup of milk

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1/2 cup of butter, melted

1 cup of sugar

Vanilla ice cream, optional

How to make Old Time Oven Peach Cobbler

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: Stir the Bisquick mix, milk, nutmeg, and cinnamon in a mixing bowl. Mix them thoroughly until well combined. Then, mix in the melted butter.

Step 3: Empty the batter into a buttered 8 x 8-inch baking dish. Put the peaches on top of the batter.

Step 4: Place inside the preheated oven and bake until golden brown. Make sure to check it every twenty minutes to see if it’s done.

Old Time Oven Peach Cobbler

Rebecca Old but gold! This recipe brings me back to my youthful years. My grandma used to make this amazing treat every time I go to her house. Which is pretty… Main Dish Recipes Old Time Oven Peach Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large can of sliced peaches, drained
• 1 cup of Bisquick mix
• 1 cup of milk
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
• 1/2 cup of butter, melted
• 1 cup of sugar
• Vanilla ice cream, optional

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: Stir the Bisquick mix, milk, nutmeg, and cinnamon in a mixing bowl. Mix them thoroughly until well combined. Then, mix in the melted butter.

Step 3: Empty the batter into a buttered 8 x 8-inch baking dish. Put the peaches on top of the batter.

Step 4: Place inside the preheated oven and bake until golden brown. Make sure to check it every twenty minutes to see if it's done.

Crabs! I’m crazy about them! I’m a seafood person so anything with seafood in it, I eat. Good thing I’m not allergic, LOL. My husband is allergic to any kind of seafood mainly crabs, shrimps, and mussels. Oh, I feel bad for him. He never gets to experience my favorite seafood salad that’s crazy-delicious! Well, he said he’s okay, he has other food he can eat. And since I love him so much I eat this always in front of him. LMAO. And mind you, my husband even learned how to prepare this for me! I will never forget the very first day that he prepared it for me. I went home, tired, and there he was at our kitchen, all smile and behind him is this seafood salad that he made just for me.

This seafood salad is a favorite among my family and friends. It’s a hit every time I serve this, especially during game nights. They never fail to give it a 5-star and I couldn’t agree more because it’s not only easy to prepare but is delicious and fresh. It’s a simple recipe that will go a long way. And that’s a fact! Even if I work hard every time to separate the crab meat, still it’s worth it.

Ingredients

1 pound imitation crabmeat, flaked

1/2 cup of finely chopped celery, or more to taste

1/2 cup of reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)

1/3 cup of mayonnaise (such as Hellmann’s®/Best Foods®)

1 tablespoon of white sugar

1 teaspoon of minced fresh parsley

How to make Seafood Salad

Step 1: In a salad bowl, gently mix the flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley until incorporated.

Step 2: Cover and refrigerate overnight. make sure to stir occasionally.

Step 3: Make sure to stir the salad first before serving. Enjoy!

Seafood Salad

Rebecca Crabs! I’m crazy about them! I’m a seafood person so anything with seafood in it, I eat. Good thing I’m not allergic, LOL. My husband is allergic to any kind… Main Dish Recipes Seafood Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound imitation crabmeat, flaked
• 1/2 cup of finely chopped celery, or more to taste
• 1/2 cup of reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
• 1/3 cup of mayonnaise (such as Hellmann's®/Best Foods®)
• 1 tablespoon of white sugar
• 1 teaspoon of minced fresh parsley

Instructions

Step 1: In a salad bowl, gently mix the flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley until incorporated.

Step 2: Cover and refrigerate overnight. make sure to stir occasionally.

Step 3: Make sure to stir the salad first before serving. Enjoy!