ORANGE JELLO SALAD

This is such a simple dish and makes a great summer dessert, picnic side, or anytime snack. It is basically a "dump and go" recipe and can be tweaked to your flavor preferences or pantry supply.

12oz cottage cheese
3oz pkg orange jello
1/2c. shredded coconut
2sm.(or 1 lg.)cans mandarin oranges, drained
1 sm. can crushed pineapple, drained
8oz cool whip (or vanilla yogurt)

With a mixer combine the first 5 ingredients. Fold in cool whip and refrigerate until ready to serve.

CHICKEN FETTUCINI WITH GREENS (Giada de Laurentis)

This is an excellent one dish meal for spring and summer. The fresh lemon taste cannot be beat! The simple flavors come together so well...

1 lb broccoli rabe or broccolini, rough chopped
1/2lb fettucine
1 can (2c) chicken broth
juice of 2 lemons (3-4T)
3c shredded, cooked chicken (rotisserie works well)
3/4c parmesan cheese (fresh if possible)
1/2c pine nuts (optional)
2T fresh parsley
2T olive oil
1T lemon zest

Boil water in a med pot. Add broccoli rabe and cook for 2 min. Remove and add fettucine noodles to the water. Cook for 8 min (save 1/2c of pasta water to add later if needed). In a large skillet over med-high heat, boil chicken broth and lemon juice for 5 min. Add chicken and cook for 2 min. Add broccoli rabe, parmesan, pine nuts, parsley, olive oil, and lemon zest. Stir cooked noodles into skillet. Sprinkle with salt and parmesan cheese and serve.

CHOCOLATE CAKE (Dairy-free, Egg-free)

Don't let the description fool you.  This is an old Pennsylvania Dutch recipe that my family uses to make cream cheese cupcakes.  I just happened to notice one day when looking at the recipe that it was dairy- and egg-free.  We have several friends with food allergies and couldn't wait to share the discovery.  It's been a hit every time.  If you have a food allergic family member you can make these as cupcakes and then freeze them to thaw as needed in the future- perfect for birthday parties and special events.

With a mixer combine...
2c. sugar
2c.coffee (or water)
2/3c. oil
2T vinegar
2t vanilla

Then add and mix well...
3c. flour
2t baking soda
1/2c. cocoa
1t salt

Makes 24 cupcakes, or two 8in round cakes or one 9x13 cake.  Use liners or spray and flour pans.
Bake at 350* for 25-30min.

Mexican Skillet (News&Record)

1 lb ground turkey
1t oil
1 onion, chopped
2t cumin
1 can enchilada sauce
1 can corn, drained
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1c cooked pasta or rice
Garnish with shredded cheese, sour cream, chips, or cilantro

Cook turkey, onion, and cumin in oil over med high heat until it is no longer pink.  Add enchilada sauce, corn, tomatoes, beans, and rice/pasta.  Simmer until heated through.  Garnish as desired and serve.

325 calories per serving 

FIG AND BLUE CHEESE TARTS (Nadine Clark- Pillsbury Bake-Off)

3oz low-fat cream cheese, room temp
3/4 c blue cheese, room temp
1/4 c orange marmalade
2T balsamic vinegar
16 dried figs, chopped
Big & Flaky crescent rolls
1c chopped pecans

Preheat oven to 350* In a small bowl stir cheeses with a fork and set aside.  In 1qt saucepan, stir marmalade and balsamic vinegar over low heat.  Stir in figs and cook 5-7 min, stirring.  Remove from heat.  Remove crescent rolls from package.  Do not unroll.  Cut roll in 16 slices.  Place on 2 cookie sheets and press center with thumb to indent.  Place 2t cheese mixture on each round. Top with 1T fig mixture and 2t pecans.  Bake 15-19 min.  Cool on rack 10 min and serve warm.

Turkey Burgers (Food Network)

When you're craving a burger, this recipe really hits the spot. I love the way all the flavors, condiments, and cheeses are incorporated right in, no need for messy toppings. All you need is some buns or sandwich thins and you're ready to eat!

1 lb lean ground turkey
1/2 c roasted red peppers, chopped
1T sun dried tomatoes
1pkg onion soup mix
1/2 c mozzarella or italian blend cheese, shredded

Form into 4 patties and grill or pan sear.  Can also be made into meatloaf.

WALKABOUT ONION SOUP (Outback Steakhouse)

2 T butter
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)

Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.

In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.

To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.