Make these healthy plates for your next holiday get-together.

By Food Editor Michelle Borquez, Photos by Riley Krauss, Styled by Pier 1 Imports

Sassy Salsa


2 pounds canned whole tomatoes

2 bunches cilantro, chopped

1 white onion, diced

8 jalapenos (or more to desired taste)

8 cloves of garlic, diced

Salt and pepper to taste

10 oven-roasted tomatoes

2 teaspoons ground red pepper


  1. Roughly blend all ingredients together in a food processor.
  2. Check the consistency and blend for longer if desired.

Chipotle Cranberry Chicken Salad With Toasted Almonds


2 tablespoons adobo sauce from a can of chipotle peppers in adobo sauce

4 to 6 tablespoons mayonnaise

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon salt or to taste

1/2 teaspoon black pepper

1/4 cup of cranberries

1/4 cup of slivered almonds, toasted

2 whole chickens, deboned and chopped


  1. Mix all ingredients in a large bowl until a ball can be formed.
  2. Serve on a platter with rolls or crackers.

Fresh Mozzarella and Cherry-tomato Skewers Over Romaine


1 tub fresh mozzarella from Costco

1 package cherry tomatoes

Italian seasoning

1 package romaine hearts

Brianna’s Real French Vinaigrette Dressing


  1. Place the cherry tomatoes and mozzarella balls on skewers, rotating the ingredients.
  2. Place the skewers on a large baking dish or cookie sheet and sprinkle them liberally with Italian seasoning.
  3. Drizzle with the dressing and serve over romaine lettuce.

Best Spinach Dip Ever


1 cup mayonnaise

1 16-ounce container sour cream

1 1.8-ounce package leek soup mix

1 4-ounce can water chestnuts, drained and chopped

1/2 package frozen chopped spinach, thawed and drained

1-pound loaf round sourdough bread


  1. In a medium bowl, mix together the mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach.
  2. Chill in the refrigerator six hours or overnight.
  3. Serve chilled or warmed with pita chips or tortilla chips and salsa.

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