Tastefully SImple Recipes: Summer Salad, Almond Trifle
Kim Denne from Tastefully Simple stopped by Pittsburgh Today Live Monday to show off two easy recipes that will be sure to impress your friends.
Easy Summer Salad
1– 15 oz. Can Yellow Corn, Drained
1– 15 oz. Can Black Beans, Drained & Rinsed
1– 15 oz. Can Petite Diced Tomatoes, Drained
1– Can Garbanzo Beans, Drained
1– Bag Frozen Green Beans, Thawed
2– Tbsp. Onion
1– Tbsp. Tasetfully Simple Seasoned Salt
Directions: Combine all ingredients in large bowl, refrigerate for 2 hours and serve
Grill It Your Way!
3 lbs. Boneless, skinless chicken breasts (can also use pork chops or steaks)
Roasted garlic infused oil
Assorted Tastefully Simple Seasonings (Garlic Garlic, Everyday Grillin’ Seasoning, Fiesta Party Dip Mix, etc.)
Re-closeabale plastic sandwich bags
Directions: Place chicken in sandwich bags, drizzle about 1 Tbsp. Roasted garlic infused oil over chicken, sprinkle with favorite seasonings. Seal bag, move chicken around to coat with oil and seasonings. Refrigerate at least 1 hour, then grill until chicken is no longer pink inside.
Absolutely Almond Trifle
Absolutely Almond Pound Cake Mix
3/4 cup (1 1/2 sticks) melted butter
1 cup water
3.4 oz. Pkg. Instant vanilla pudding
1 1/2 cups milk
8 oz. Thawed non-dairy whipped topping
2 cups hulled and sliced fresh strawberries
1 cup fresh blueberries
Additional berries for garnish
Directions: Prepare Absolutely Almond Pound Cake Mix as directed on package with butter and water. Cool completely, cube. Combine pudding and milk, whisk 2 minutes, fold in whipped topping. Make layers of cake cubes, pudding mixture, sliced strawberries and blueberries in a clear glass bowl. Cover, chill 1 hour. Garnish with additional blueberries. Makes 10-12 servings.