Fruity Pasta Salad

Submitted by Beth Johnston

1/2 c. vanilla yogurt

2 T. honey

1 T. lime juice

lime zest (optional)



1 1/2 cups (uncooked) rotini pasta, cooked and chill

1 c. strawberries, quartered

1 c. pineapple tidbits

1 c. red grapes, halved

2 kiwis, cut in bite size pieces



Cook pasta, drain and chill in refrigerator. Slice fruit and put in bowl. Mix yogurt, honey, lime juice and zest in a separate bowl. When ready to serve mix pasta, fruit and sauce together. Don't mix too early, it's not the type of salad you want to sit for long.

Spinach and Chick Pea Dish

Submitted by Emily Daniel

1. Put 1 T Canola oil in a large skillet. Heat at medium high heat and add a pinch of whole cumin seeds. Cook until seeds start to sizzle. (Side note: I usually have major issues with cumin, it’s just not a flavor that I love, but the whole cumin seeds are WAY better than the ground powder.)

2. Add half a roughly diced onion. Cook until soft. Be careful not to burn!

3. Add 1 can of diced tomatoes with juice.

4. Add 2 minced cloves of garlic and 1 T minced ginger. (You are going to put the mixture in the blender eventually, so don’t stress about finely mincing anything.) We also threw in a pinch of red pepper flakes for a little heat.

5. Add 1 package of semi-thawed frozen spinach. Cook for 3-4 minutes or until spinach is warmed through.

6. Add pinch of Turmeric.

7. Let mixture cook and then blend in the blender until you have a coarse mixture. Do not puree! Add water if the blender is struggling to process the mixture. Just not so much that you dilute the flavors.

8. Rinse and dry skillet. Reheat, add ½ T butter and ½ tsp of gara marsala. Pour mixture from blender. Heat through.

9. Add one can cooked chickpeas (we made ours fresh in a pressure cooker for the sake of cheapness, but Anamika said canned are fine.)

10. Heat through and salt to taste.

11. Serve with Chipatti bread, pita bread, or whole wheat tortilla.



Or I think Melissa's Pita Crisps would be delicious with this. I usually serve this alongside Jasmine rice, and baked chicken thighs that have been marinated in soy sauce, honey, fresh ginger and garlic.

Pita Crisps

Submitted by Melissa Maxwell

2 whole wheat pitas, split to make 4 rounds
4 tsp. vegetable or olive oil
1 1/2 tsp. ground coriander
1 1/2 tsp. cumin seeds
1/4 tsp. kosher salt
1/2 tsp. ground black pepper

Adjust oven rack to center position and heat oven to 350 degrees.

Place pitas on a baking sheet large enough to hold them in a single layer.  Drizzle oil over pitas and spread with a dull knife.  Mix seasonings and sprinkle evenly over pitas.  Bake until crisp and golden brown, 8-10 minutes.  If pitas are brown but not completely crisp, turn off oven, open oven door, and allow to stand for 5 minutes.

Chicken and Rice with Coconut Milk and Pistachios

Submitted by Mandi Cooper

4 (5-6oz) boneless, skinless chicken breasts

1/2 c flour

3 T oil

1 med onion, minced

1 1/2 tsp curry

1 1/2 c long grain white rice

3 med garlic cloves, minced

2 3/4 c low-sodium chicken broth

1 (13.5 oz) can coconut milk

1 c frozen peas

1/2 c chopped pistachios, lightly toasted

1/4 c minced fresh cilantro leaves


Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2". Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.

Heat 2 T of oil in a skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6-8 min. Transfer to a plate.

Add the remaining 1 T oil in skillet and return to medium heat until rippling. Add the onion, curry, and 1/2 tsp salt and cook until the onion is softened. Stir in the rice and garlic and cook until fragrant, about 30 sec.

Stir in chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to med-low and cook until the chicken is done, about 10 minutes.

Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 min. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Snickers Cookies

Submitted by Katie Ericksen




1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, room temperature

1/2 cup creamy peanut butter

1 tsp. vanilla

1 egg

11/2 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

30 mini Snicker's candy bars



In a large bowl combine sugar, brown sugar, butter and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt. Add to the peanut butter mixture. Shape dough around a Snickers, covering completely (without having too much more dough).

Bake on an ungreased cookie sheet at 350 degrees for 12 minutes. Cool 1 minute on sheet then remove to cooling rack.

Chocolate Chip Cheeseball

Submitted by Wendy Holt

carton of cream cheese (sorry, no low fat stuff)


1 stick or 1/2 cup of butter (whatever makes you feel better.)

1 cup of powdered sugar

3 T brown sugar

1/4 tsp vanilla

1 cup of mini chocolate chips (I wish I would have used more)

a bag of toffee chips



Soften butter and cream cheese to room temperature.  Cream butter and cream cheese together.  Add powdered sugar brown sugar and vanilla.  Stir in chocolate chips.  Cover and chill in fridge until firm.  Wrap in plastic and shape into a ball.  Chill again.  Roll in toffee chips. (I didn't use the whole bag, *gasp* you could also use chopped pecans)

I served with honey teddy grahams and chocolate teddy grahams and those were good but I LOVED it with the pretzel sticks.

Cheesecake-Marbled Brownies

Submitted by Lea McEwan


I used a box brownie recipe


For cheesecake batter

• 8 ounces cream cheese, well softened

• 1/3 cup sugar

• 1 large egg yolk

• 1/4 teaspoon pure vanilla



Preparation

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake as directed on box, about 55 minutes.

Serve warm or at room temperature.

Chili con Queso

Submitted by Danica Nelson


1 lb. Velveeta cheese

1 can Rotel tomatoes

1 can Hormel no-bean chili



Cube cheese and melt in a medium pot over low heat, stirring often. When cheese is melted, add Rotel tomatoes and chili. Heat until nice and hot, and serve warm!

Fresh Salsa

Submitted by Roberta O'Loughlin


1 large can diced tomatoes

1 garlic clove, minced

1/4 (large) yellow onion (or half of a small)

1 small bunch of cilantro

1 lime

Salt, to taste



Put tomatoes, garlic, onion, and cilantro in blender and blend to desired consistency. Add juice from lime and salt, until the desired taste is achieved! Best with Tostito's Hint of Lime chips.

Spicy Chicken Salad

Submitted by Melissa Maxwell

Spicy Salad Dressing:
1 1/4 c. fat-free sour cream
3/4 c. picante sauce
1/2 tsp. chili powder
1/2 tsp. cumin

In a medium bowl, combine all ingredients.  Refrigerate to allow flavors to blend.

Salad:
2-3 c. chicken, cooked and diced (leftover grilled chicken works well)
1 c. tomatoes, diced
3/4 c. green onion, diced
1 (11oz.) can whole kernel corn, drained
1/2 c. canned black beans, rinsed and drained
3/4 c. reduced-fat Mexican cheese, shredded
8 c. salad greens

Fat-free tortilla chips, optional.

In a medium bowl combine chicken, tomatoes, green onions, corn, black beans and cheese.  Gently stir.  Serve over salad greens.  Top with Spicy Salad Dressing and serve with tortilla chips if desired.