• 1/4 cup mayonnaise
• 1 tsp dill
• 1/2 tsp garlic powder
• 1 piece flat bread

• 1 piece romaine lettuce
• 3 oz. peeled shrimp
• 1 hard boiled egg
• 1/4 lemon

1. Mix together mayo, dill, and garlic powder
2. Spread mixture on flat bread.
3. Top with lettuce, egg and shrimp.
4. Squeeze lemon juice on top.

For garnish: Use small lemon slices or dill.

• 1/4 cup balsamic vinegar
• 2 tsp dijon mustard

• 1 tsp salt
• pepper
• 2/3 cup olive oil

1. In a small bowl whisk together vinegar, mustard, salt and pepper to taste.
2. Gradually whisk in in olive oil.

• 2 cups cabbage, sliced
• 1 cup carrots, sliced
• 1 cup celery sliced
• 1 medium onion, chopped
• 1 can green beans, drained
• 1 can diced tomatoes

• 3 bullion cubes, chicken or vegetable
• 5 cups water
• 3 cups tomato juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp Worcestershire sauce

1. Stir all ingredients together in a slow cooker.
 
2. Cook on high 4-5 hours

• 8 10" flour tortillas cut into strips (1/2" by 2")
• 1 cup shredded cheddar cheese
• 2 medium onions, chopped
• 1 tsp vegetable oil

• 1 1/2 cups chicken broth
• 1 can cream of mushroom soup
• 2 cans diced green chilies
• 1 egg

1. Combine all ingredients except tortillas and cheese.
2. Spray slow cooker with non-stick cooking spray.
3. Scatter half the tortilla strips in the bottom of the slow cooker.
4. Pour in half of the liquid mixture.
5. Scatter  the remaining half of the tortilla strips.
6. Pour on remaining half of the liquid mixture.
7. Cover, cook on low 4-5 hours or on high 3-4 hours.
8. Add cheese to top of casserole 30 minutes before cooking is finished.