Serving Casper, WY and the surrounding areas

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Broccoli and Chicken Stir Fry

Serves 4

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar (0 carb)

1 Tablespoon splenda

2 teaspoons grape seed oil (for sauce)

1/2 Tablespoon red pepper flakes, or more if desired

1 pound boneless, skinless chicken breasts, cut into slices

4 teaspoons of grape seed oil (for cooking in wok)

4 cloves minced garlic

2 tablespoons peeled and chopped ginger

4 green onions, sliced

3 cups broccoli florets, blanched



In a small bowl, whisk together the soy sauce, rice wine vinegar, Splenda, grape seed oil, and red pepper flakes. Reserve.

Set a wok over medium-high heat and coat with 2 tsp. of grape seed oil. Add sliced chicken breast pieces. Stir fry until the chicken is fully cooked. Transfer the chicken to a plate. Add another 2 tsp. of grape seed oil to wok. Add the garlic, ginger, green onions and red pepper flakes and saute until fragrant, about 1 minute. Add the chicken back into the pan along with the broccoli and stir fry until done.


Spinach Stuffed Mushrooms

(serves 8)

1 cup steamed spinach

8 large whole fresh white button mushrooms

1 bunch of green onions, finely chopped

3 tsp butter flavored grape seed oil

1/4 tsp. nutmeg

salt and pepper to taste


Spray baking pan with Pam. Preheat oven to 350. Place chopped spinach and rinse in strainer and press out water. Wash mushrooms and chop stems and set aside caps. Saute mushrooms and green onions in the 3 tsp of grape seed oil. Add spinach and cook for 1 minute. Mix well until all moisture is evaporated. Add nutmeg, salt and pepper. Fill caps with spinach mix. Place in baking dish sprayed with Pam. Add 1/4 c. water and bake for 20 minutes.

Zucchini with Tomatoes


2 medium zucchini, cut in to quarter rounds

3/4 tsp salt

4 tsp butter flavored grape seed oil (divided)

2 medium tomatoes, chopped

1-2 cloves garlic, minced

1/2 tsp thyme

1/2 tsp pepper


Mix cut zucchini with salt and let stand for one hour. Rinse and pat dry. Warm 2 tsp of butter flavored grape seed oil in a skillet and saute zucchini until golden. Remove and set aside. Take the other 2 tsp of grape seed oil and put in pan. Add tomatoes and raise heat and cook for a few minutes until liquid is absorbed. Add zucchini, garlic, thyme and pepper. Saute 1 more minute.


Cauliflower and Kale Salad

3 Large Kale leaves

1/2 head of cauliflower

1 cup cherry tomatoes, halved

1 stalk green onions, finely chopped

1 sprig of fresh parsley, minced

2 Tbsp fresh lemon juice

1 glove garlic, finely minced

1/2 tsp sea salt

pepper to taste

3 tsp of grape seed oil


Tear up and finely chop kale. Discard center stalk. Put in a bowl with tomatoes, green onion and parsley. Grate the cauliflower using the large holes and add to mix. In a small bowl, mix lemon juice, garlic, salt, pepper and grape seed oil. Pour into larger bowl and toss gently. Taste and season with more sea salt if necessary.


Tuscan Chicken

Adapted from a recipe in Healthy Cooking Aug/Sept. 2011

Serves 4

4 boneless skinless chicken breasts (6 oz each)

1/4 tsp. pepper

4 tsp. grape seed oil

1 green pepper, julienned

1 red pepper, julienned

1 yellow pepper, julienned

4 thin slices of deli lean ham, chopped

2 garlic cloves, minced

1 can (14 1/2 oz) diced tomatoes, undrained (count towards your occasional vegetable)

1/4 cup chicken broth

2 Tbsp. minced fresh basil or 2 tsp. dried basil

1 tsp. minced fresh oregano or 1/4 tsp. dried oregano


1. Sprinkle chicken with pepper. Brown the chicken in a large, nonstick skillet in grape seed oil. Remove and keep warm. In the same skillet, saute peppers and ham until peppers are tender. Add garlic and cook for 1 minute longer.


2. Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat thermometer reads 170 degrees.

Grilled Cajun Shrimp Kabobs

Serves 4


32 Large shrimp, washed, peeled and de-veined

2 zucchini, cubed

2 cups mushrooms

4 tsp. Wildtree Natural Grapeseed Oil

2 Tbsp Wildtree Cajun Seasoning

8 wooden skewers


Preheat a grill to medium-high heat. Mix the grape seed oil and Cajun Seasoning in a small bowl. Thread all of the other ingredients onto the wooden skewers. Brush the Oil and Cajun mixture onto each skewer. Place the skewers on the grill and cook for 2-3 minutes per side.


*You can order the Wildtree oils and seasonings from Sheryl.


Lemon Rosemary Pork Loin

Serving size: 2

12 ounces of pork loin

1 Tbsp Wiltree Lemon Rosemary Blend

1 Tbsp Wildtree Natural Grapeseed Oil


Preheat oven to 350 F. Brush loin with Grapeseed oil and sprinkle Lemon Rosemary seasoning over the top. Cook in a covered baking dish for 20 minutes. Uncover and cook for another 15 minutes.


*You can order the Wildtree oils and seasonings from Sheryl.


Summer Vegetable Saute

Serves 4

1 Tbsp. Wildtree Roasted Garlic grape seed oil

1 zucchini, thinly sliced

1 red bell pepper, sliced

1 cup whole mushrooms

1 1/2 Tbsp Wildtree Rancher Steak Rub


In a large skillet, heat garlic oil over medium-high heat. Add the vegetables and sprinkle with steak rub. Saute for 5 minutes or until vegetables are tender.


*You can order the Wildtree oils and seasonings from Sheryl.


Cinnamon Mochaccino


1 packet of Ideal Protein Cappuccino Drink

1/2 teaspoon instant coffee

1/8 teaspoon cocoa powder

A dash of cinnamon

6 ounces of water (more if you want it less creamy)




Pour cold water into a shaker and add all the other ingredients. Shake well until completely dissolved and enjoy a scrumptious shake.


Vanilla Cappuccino Dessert

*Equivalent to 1.5+ Ideal Protein Foods with 1/2 being a restricted


1. Prepare 1 package of Ideal Protein Vanilla Pudding. Set aside.

2. Crumble 1 White Choco Cinnamon Bar and mix into the pudding.

3. Stir in 1/2 package of unprepared Ideal Protein Cappuccino Drink Powder.

4. Place in 2 dessert bowls and sprinkle with cinnamon and 2 tsp. of Ideal Protein Cappuccino Drink Mix.


Peppered Flank Steak

Serves 4


1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon ground coriander

1/8 teaspoon ground red pepper

1 (1.5-2 pound) flank steak, trimmed

Cooking spray

1 1/2 cups diced red and yellow tomato (*occasional vegetable, could substitute bell peppers*)

2 tablespoons sliced green onions

4 teaspoons chopped fresh oregano

1 tablespoon extra-virgin olive oil

2 teaspoons cider vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper



1. Preheat grill to medium-high heat.

2. Combine first 6 ingredients in a small bowl. Rub spice mixture evenly over both sides of steak. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

3. Combine 1 1/2 cups tomato and remaining ingredients. Serve salsa over steak.


(Adapted from Cooking Light)


Wildberry Pancake

Serving size: 2

Combine an Ideal Protein Crispy Cereal (crushed) and an Ideal Protein Wildberry Yogurt packet in a bowl. Add a beaten egg (or egg white) and enough water to form a batter. Split the batter in half and make it for two separate meals. If you leave it for the next day, you will need to add a little water to thin out the batter again. You can also try this recipe using the Ideal Protein blueberry pudding to make blueberry pancakes.


Easy Salad


1/2 c. chopped onion

1/2 c. chopped radish

1/2 c. chopped celery

1/2 c. chopped cucumber

1 roasted chicken (no skin)

Shredded lettuce

Frank's Red Hot Sauce


Place shredded lettuce in a large bowl. Layer the veggies on top. Shred roasted chicken on top. Drizzle with Frank's Red Hot sauce to your taste.


Garlic Pulled Pork


3-4 pound pork loin roast

1-2 Tbsp Sea salt

1/2 tsp cumin

1 tsp pepper

1-2 Tbsp granulated garlic or powder

6 fresh garlic cloves/peeled

Juice of one lime

1 bay leaf


1. Mix salt, cumin, pepper and garlic and garlic cloves together. Juice the lime over seasonings. Cut slits in the pork and push the garlic/lime mixture into the slits.

2. Marinate in fridge over night.

3. Preheat oven to 250 degrees. Put in pan with bay leaf, cover and roast for 3-4 hours, until roast falls apart easily.

4. Let roast rest for 20 minutes and then shred apart with 2 forks.


Poached Salmon with Lamb's Lettuce and Spinach

1 cup lamb's lettuce

1/2 cup spinach

1/2 cup grated red cabbage

7-8 oz salmon fillet

The juice of 1/2 lemon


1. Poach salmon in 350 degree oven in a pan with water in the bottom only. Cover with foil. Bake approximately 10 minutes until done.

2. Mix greens, top with salmon. Drizzle with 2 tsp. olive oil, and fresh lemon and sprinkle with sea salt to taste.


Turnips on the Grill


Chunk up 1 1/2 cups of turnips.

Place chunked turnips in middle of foil.

Drizzle with olive oil.

Sprinkle with salt, garlic powder, onion salt and any spices you like.

Fold up foil to make it a pocket, don't seal it tight or they get mushy.

Throw on the grill for 20 to 30 minutes.

Tastes just like mashed potatoes!


Kathy's Salad Dressing

1 c. water

3/4 c. vinegar

3/2 cup splenda (you can decrease Splenda to 1/2 a cup if you like your dressing tart).

1 tsp salt

1 tsp pepper

1/2 tsp garlic salt

1 Tbsp grape seed oil

1 Tbsp mustard

1 Tbsp dried parsley.


Mix together and refrigerate. Tastes great with cucumbers or over a salad! Serving size 2-3 Tbsp.


Egg White and Veggie Scramble

Serves 2

1 tsp Wildtree Roasted Garlic Grapeseed oil

1/2 red bell pepper, diced

6 mushrooms, sliced

1 cup fresh baby spinach

1 tsp Wildtree Rancher Steak Rub

6 egg whites


Add grape seed oil to a large skillet over med-high heat. Add vegetables and sprinkle with Wildtree Rancher's Steak Rub. Saute until peppers and mushrooms are soft and spinach is wilted. Add egg whites, stirring them with a silicon spatula, and cook until the eggs are firm.


Lime Dill Fish

Serves 4

4 (6 oz) tilapia or cod

1 Tbsp Wildtree Natural Grapeseed oil

3Tbsp fresh lime juice

1 tsp Wildtree Tzatziki Seasoning blend

Sea salt to taste


Preheat oven to 375 degrees. Place fish in a baking dish and drizzle with Grapeseed oil and lime juice on top. Sprinkle Tzatziki Seasoning Blend evenly among the fillets. Bake for 10-15 minutes. Season with salt to taste and serve.


Chili Tostados

Serving size: Yields 2 medium tostados, equivalent to 2 Ideal Protein food portions


1 Ideal Protein Maple Oatmeal

1 Ideal Protein Vegetable Chili

1/4 teaspoon baking powder

3 small pinches of baking soda

4 oz. of hot water

8 drops of extra virgin olive oil

1/4 tsp of dried Mexican herbs (coriander, basil, oregano, cried peppers, garlic and crushed cumin)

Shredded lettuce

1 tablespoon fresh cilantro (shredded)

1 tablespoon fresh tomatoes or fresh salsa

Chopped raw onion or green onion

Fresh lime


Preheat oven to 350 degrees. Blend the contents of the oatmeal and chili together with baking powder, baking soda, hot water, extra virgin olive oil and herbs until all the water is absorbed and the dry ingredients are equally distributed. Rub fresh garlic directly on to a non-stick baking sheet. Spoon mixture (form) into two tostados.


Bake at 350 degrees for 15 minutes. Remove from the oven and garnish with shredded lettuce, 1 tablespoon of fresh cilantro, 1 tablespoon of fresh or canned tomatoes, chopped onion or green onions. Sprinkle a splash of fresh lime juice and serve while still hot.


****For the following recipes, please see Sheryl to order the Wildtree products.


Curried Chicken Salad

Serves 4-5

4 boneless, skinless chicken breast halves, cooked and diced

1 stalk of celery, diced

4 chives, chopped

1 teaspoon Wildtree Curried Garlic blend

1/8 teaspoon black ground pepper

1 teaspoon dried parsley

3/4 cup Walden Farms Miracle Mayo


Combine all ingredients in a large bowl. Let sit for 4 hours to allow the flavors to develop. Great served over lettuce!


Cajun Pork and Zucchini

Serves 4

1 1/2 pounds of boneless pork loin chops, uncooked and cubed

2 zucchini, sliced 1/2 inch thick

4 Roma tomatoes, cut in to 1/2 inch cubes

1 tablespoon Wildtree Cajun Seasoning


In a nonstick frying pan, heat 1 tablespoon of grape seed oil. Season pork cubes with Cajun blend and add to pan, remember to turn often to avoid burning. When pork is almost finished cooking, add tomatoes and zucchini. Continue to cook until the zucchinis and tomatoes are softened.


Roasted Broccoli

Serves 4

1 head of broccoli

2 tablespoons of Wildtree Natural Grapeseed Oil

1 tablespoon Wildtree Lemon Pepper Blend


Preheat oven to 450 degrees. Cut broccoli into small florets. In a medium bowl, mix together the Grapeseed Oil and Lemon Pepper Blend until combined. Add in the broccoli florets and toss to coat. Place the broccoli on a baking sheet on the bottom rack of the oven. Roast for 6-8 minutes or until the broccoli has softened and has lightly browned. Let stand for 5 minutes before serving.


Chili Pizza

Yields 2 medium pizzas, equivalent to 2 Ideal Protein Diet protein food portions

1 Ideal Protein Maple Oatmeal (preferably sweetened)

1 Ideal Protein Vegetable Chili

1/4 tsp baking powder

3 small pinches of baking soda

4oz of hot water

8 drops of extra virgin olive oil

1/4 tsp of dried Italian herbs (basil, oregano, marjoram, hot peppers, garlic)

Fresh garlic

Select vegetables, sliced thin


Preheat the oven to 350 F. Blend the contents of the oatmeal and the chili together with the baking powder, baking soda, hot water, virgin olive oil and dried herbs until the water is absorbed and all the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two pizza rounds and flatten.


Bake at 350 F for 15 minutes. Remove from the oven. Garnish with thinly sliced mushrooms, eggplant, green peppers or any other vegetables of your choice from the select vegetable list. Return to the oven or broiler, just long enough to roast the vegetables to taste. Remove from the oven and enjoy!


Grilled Lemon Rosemary Tilapia

Serves 4

1 lb tilapia fillets

2 tsp Wildtree Natural Grapseed Oil

2 tsp Wildtree Lemon Rosemary Blend


Brush oil onto tilapia fillets and sprinkle and pat with lemon rosemary seasoning. Heat grill to medium-high heat. Cook tilapia for about 5-7 min or until fish is opaque.


Grilled Cajun Chicken Breast

Serves 4


1 lb chicken breast, boneless, skinless

2 tsp Wildtree Natural Grapeseed Oil

2 tsp Wildtree Cajun Seasoning


Brush chicken with oil using a basting brush. Sprinkle Cajun Seasoning on both sides of the chicken breast. Cook on a grill at medium-high heat for about 5-7 min. on each side.


Grilled Blackened Tilapia

Serves 4

1 lb tilapia fillets

2 tsp Wildtree Natural Grapeseed Oil

2 tsp Wildtree Cajun Seasonings


Brush fillets with the grape seed oil. Sprinkle Cajun Seasoning on the fillets and pat to help the rub adhere. Cook over medium-high heat on a grill until cooked through; 3-5 minutes per side depending on thickness.


Lemon Pepper Chicken

Serves 4

1 tbsp Wildtree Lemon Pepper Blend

2 tbsp Wildtree Natural Grapeseed Oil

1 1/2 lbs chicken breast, boneless, skinless


Heat a well-oiled grill to high heat. Combine the Lemon Pepper Blend and Grapeseed Oil in a small bowl. Brush the mixture on the chicken. Grill the chicken for 2 minutes on each side. Reduce the heat to low and grill until the juices run clear when pierced with a fork. Remove from the heat and let stand, covered with aluminum foil, for 3-5 minutes.


Stuffed Chili Peppers

1 Ideal Protein portion

2 cups of celery, green peppers and mushrooms chopped coarsely or finely, as you prefer

1 Ideal Protein Vegetable Chili packet

Sea Salt

Seasonings of your choice

1 large fresh green pepper


Drizzle a little grape seed oil in a stir fry pan. Add chunks of celery, green pepper and mushrooms and stir fry until "al dente". Season with sea salt and your favorite seasonings. We recommend Wildtree's Fiesta salsa mix (this is a dry mix).


Meanwhile, cook the vegetable chili as directed on packet. When both are cooked to perfection, mix them together. Cut the top off of a green pepper, clean out and stuff it with the mixture. Put the bell pepper in oven at 350 and bake for about 25 min.


Gourmet Sandwich Pockets

1 Serving

1 Ideal Protein Plain Pancake Mix

2 Pinches salt

1/8 tsp dried basil

75-100 ml water


Preheat oven to 350. Mix all together to a semi thick batter. Pour onto a non-stick pie plate or spray a regular "Pam". Cook for 20-22 min. Remove from oven and let completely cool (approx. 15 min.). Slice down the middle, make into halves. Open pockets the same as a pita bread.


Suggested filling: Shredded lettuce, diced tomatoes, cucumber, slivered green peppers, etc.


Toss filling with delicious dressing:

1 tbsp olive oil

1 tbsp vinegar

1/2 tsp dried basil

1 clove of garlic


You can drizzle a little olive oil over the garnish and spices of your choice, if you prefer.


Zucchini Chips 

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours


1 large zucchini

2 tsp. olive oil

Kosher salt




Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.

Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.

Bake for 2+ hours until they start to brown and aren't soggy and are crisp.

Let cool before removing and serving.

Keep in an airtight container for no more than 3 days.

Source: Table for Two Blog


Seared Tuna Salad

Make sure you buy sushi-quality tuna for this delicious and refreshing salad

4 (6oz.)                 yellow fin tuna steaks (about ¾" thick)

1 ½ tsp.                 freshly ground black pepper, divided

2 tbsp.                  grapeseed oil, divided in half

2 tbsp.                  fresh lemon juice

8 c.                         arugula leaves

2 c.                         thinly sliced fennel bulb (about 1 small bulb)

1.  Sprinkle tuna steaks with 1 teaspoon black pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tuna steaks; cook 2 minutes on each side or until they reach desired degree of doneness.

2.  Combine ½ teaspoon black pepper. 1 tablespoon oil, and juice in a large bowl; whisk. Add arugula and fennel; toss well. Place about 2 cups salad on each of the 4 plates; top each serving with 1 tuna steak.


Ginger-lime Bok Choy Salad

3-4  Bok Choy leaves, washed and cut into thin strips horizontally

1 sm. HeadRomaine lettuce, washed and cut into thin strips horizontally

2" piece of Ginger

½ Lime

Red Wine Vinegar (make sure it is all zeros)

Fennel seeds

Peel and finely grate ginger, then combine with Bok Choy and Romaine in a bowl. Squeeze live over salad followed by 2-3 dashes of Red wine vinegar. Mix well, add a couple shakes of fennel seeds (slight licorice taste). The fennel blends with the ginger creating an oriental flavor.



1 lb. boneless, skinless chicken thighs (cut into small cubes)

1 medium head of cauliflower (grated on the large holes of a cheese grater)

4 garlic cloves (minced)

1 thumb size piece of ginger (minced)

2 eggs

1 tbsp. chili garlic sauce

4 tsp. soy sauce

1/2 lemon or lime (juice from)

1 cup sliced mushroom

1/2 cup celery (chopped)

1/2 bunch green onion (chopped or sliced)

Small handful cilantro (chopped)

Pinch of sea salt

Black pepper to taste


In a large wok or frying pan, heat 1 tbsp. olive oil or grape seed oil on high heat until smoking. Brown the chicken in two batches and set aside. In the same wok or pan on high heat, add 1 tbsp. olive oil or grape seed oil and brown the mushrooms and celery. Set aside. In the same pan, add 1 tsp. olive oil or grape seed oil, add the ginger and garlic. Once lightly browned, add the cauliflower and sauté for 2 minutes. Add the chicken, mushroom, celery and their juices back to the pan. Add chili garlic sauce, soy sauce, salt and pepper. Taste for seasoning. If additional seasoning is not needed, crack in the eggs and cook for an additional 2 minutes. Add cilantro, green onion and the juice from the lemon or lime. (Serves 4.) ENJOY!



This is a method for making "rice" from cauliflower. If you haven't tried it, you must! It tastes very mild. It can be used under a sauce or as the base for a dish such as the above fried "rice" recipe. It does not work well as a substitute for rice in casseroles where the function of the rice is to absorb liquid.


1 medium head of cauliflower (grated on the large holes of a cheese grater)


Cook on low to medium heat until soft. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work. Once cooked, you can top it with Bragg’s Nutritional Yeast and serve as a side dish. ENJOY!





Source: Symmetry Chiropractic


Adobo Pork Loin Roast


2 tablespoons chili powder

1 tablespoon Wildtree Adobo Seasoning

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

2 tablespoons Extra Virgin

Olive Oil

1 (2 pound) boneless pork loin roast


1. Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.


2. Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.


3. Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.


Chef Verati’s Stuffed Mushrooms

Serves 4


1 ½ pounds of ham, julienned

½ packet of Ideal Protein Salt and Vinegar Crisps, crushed

4 large Portobello caps

3 cups Portobello mushrooms chopped

1 cup cucumber chopped

1 cup radish, sliced

2 cups greens

1 tablespoon green onions chopped

1 clove garlic, mined

2 tablespoons of green onions, chopped

1 clove of minced garlic

2 tablespoons of Ideal Protein Balsamic Vinaigrette Dressing

1 teaspoon of olive oil

Sea salt and pepper to taste


Marinate the 4 large mushroom caps with olive oil and garlic.  Chop the remaining mushrooms.  Slowly cook green onions in olive oil marinade (from the mushrooms).  Add the chopped mushrooms to the pan and cook until all of the water is evaporated.  Add the minced garlic and cook for 1 minute.  Add the Balsamic Vinaigrette Dressing and ham.  Mix well.

Place mushroom heads on a greased cookie sheet and stuff with mixture.  Top with crushed Salt and Vinegar Crisps.  Bake in a 375 degree oven for 5-10 minutes or until lightly browned.

Serve on a salad with cucumber and radish.


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