Shred romaine and bib lettuce into a large bowl.  Add almonds, crumbled bacon and mandarin oranges.  Add croutons and toss with dressing. Serve.

In a medium size mixing bowl combine shrimp, salt and pepper; stir. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden. Serve with Litehouse® Blooming Onion Sauce. Ready in: approx. 20 Minutes.

Chop into bite sized pieces, mix, and serve chilled!

Dice, mix, season to taste and served chilled!

PREHEAT oven to 450°F. Cut fish into 3x1-inch strips. Mix egg and water in shallow dish. Dip fish into egg mixture.

COMBINE coating mix and cheese in shaker bag. Shake fish in coating mix; place on baking sheet.

BAKE 15 min. or until fish flakes easily with fork. Serve with Litehouse® Blooming Onion Sauce.

Dressing:        
Pour 3oz. Ranch dressing, 1oz. Parmesan Italian, and 3oz. Target BBQ Sauce into bowl and mix well.  Do not whip…
Pasta Salad:    
1.Prepare dressing and set aside
2.Cook pasta according to package directions (al dente is best)
3.Sprinkle cooked pasta with parsley and blend with salad oil until evenly coated.
4. Add pepper strips, onion strips, olives and chicken or pork.
5.Gently mix in the dressing and thoroughly blend salad until mixed.
Yield: 5.5lbs.of Pasta Salad.

Stir together shrimp and mayonnaise. Stir in chives and tarragon, and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2  hours.
Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about l ½ minutes per side.
Spoon about 1/2 cup shrimp mixture into each bun.  Serve immediately.

Top the bottom Brioche bun with grilled turkey burger, broil until Brie is melted. Layer cucumber and arugula salad, drizzle with Litehouse White Balsamic and top with Brioche bun.

Preheat oven to 400˚F.
Cut a thin slice from the stem end of each bell pepper to remove the top of each pepper.  Use your finger to remove the seeds and membranes.
In a medium bowl, combine the ground turkey, cheddar cheese, red onion, Litehouse freeze dried cilantro, garlic, egg, tortilla chips and salt. Use a rubber spatula to mix together until blended evenly.
Stuff each pepper with the turkey mixture and arrange on a sheet pan. Bake the peppers for approximately 45 minutes, until cooked through and well roasted.
Serve hot alongside a serving dish of Litehouse Opa Ranch Greek ranch yogurt for dipping.

1.Preheat oven to 400 F.
2.Add bread cubes to large bowl. Drizzle with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the Italian Herb Blend and 1 teaspoon of the salt.
3.Toss together to coat bread. Spread out on rimmed baking sheet and bake uncovered for 10 minutes, stirring once halfway through. Remove from oven to cool on paper towel. Keep oven heated.
4.In large bowl, add cubed squash (okay if still frozen), Brussels sprouts, and onion. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with remaining 2 tablespoons Italian Herb Blend and remaining 1 teaspoon salt. Dust off crumbs from crouton baking sheet and spread out vegetable mixture in single layer. Roast uncovered in 400 F degree oven for 30 minutes, stirring gently halfway for even cooking.
5.Remove vegetables from oven and let cool down for approximately 15 minutes. Add prepared bread croutons, cubed chicken and spinach to pan; toss together. Transfer to serving platter and drizzle with Litehouse Food OPA Ranch Greek Yogurt Dressing or serve on the side. Best served warm or at room temperature.
*tip: frozen French bread is very easy to cube