Tri-Color Pasta Salad

Can this photo do this salad justice? Never. This pasta salad is AMAZING. It has toasted pine nuts, fresh roma tomatoes and basil pesto that make it unique. Mmmmm. My mouth is just watering looking at the picture. I've made this several times and every time it is a HUGE hit. Make it for your next BBQ - or just come to mine; it'll be there for sure!

Oh! and I got it from Mel's Kitchen Cafe (formerly known as "My Kitchen Cafe.")

Tri-Color Pasta Salad

1 12 oz. package Tri-Colored Rotini Pasta, cooked and drained

3 Roma tomatoes, diced

1 small can sliced black olives

1/4 cup red onion, finely diced

1/4 cup shredded Parmesan cheese

6 fresh basil leaves, diced (important that they're fresh, not dried - it does make a difference)

4 Tbs. basil pesto

2/3 cup creamy Caesar dressing

1 tsp. saute spice (equal parts black pepper, salt and garlic powder)

1 cup toasted pine nuts.

Cook pasta, drain and coat with Caesar dressing while still warm. Add the rest of the ingredients (except the pine nuts) and toss. Top with toasted pine nuts.

Tortilla Soup

Since I came upon this recipe at AllRecipes a couple of months ago, I've made it probably a half dozen times. All of the ingredients are found in my food storage, and it comes together in about 5 minutes. Plus, it tastes pretty darn good. So, when it's dinnertime and I haven't planned anything (ya, like that ever happens!), this is my 'go to' meal. Besides that, without the chips and cheese, it is quite healthy!

Tortilla Soup

1 15 oz. can whole kernel corn, drained

2 14 oz. cans chicken broth (or 28 oz. water and 5 chicken bouillon cubes)

1 10 oz. can chunk chicken, drained

1 15 oz. can black beans, drained and rinsed

1 10 oz. can diced tomatoes, drained

Chili Powder according to your own taste - I use about 1/8 tsp. (because we're weak!)

1 tsp. cumin

1 tsp. garlic powder

1 Tbs. minced onion

Tortilla Chips

Shredded Cheddar Cheese

Pour all the ingredients into a large pot. Simmer until chicken is heated through. Serve with tortilla chips and cheese.

Spanish Rice Turkey Casserole

I found this Recipe in 'Taste of Home' magazine. It has a really good flavor, is simple to prepare, and makes a lot, so I always freeze some for a future meal. I use low fat sour cream and you can even omit the cheese to make it healthier. (My family won't let me get away with that!)

You'll need about 1 hour total to make this.

Spanish Rice Turkey Casserole

2 packages (6.8 oz. each) Spanish Rice and vermicelli mix

1/4 cup butter

4 cups water

2 cans (14 1/2 oz. each) diced tomatoes, undrained

3 cups cooked and cubed turkey or chicken

1 can (11 oz.) whole kernel corn, drained

1/2 cup sour cream

1 cup shredded Mexican cheese blend, divided (I use cheddar too and it tastes great)

In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and the contents of the rice seasonings packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup of the cheese. Stir in the cooked rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375 for 20-25 minutes or until heated through.

Makes 8 servings.

Crockpot Beef Stroganoff

This recipe comes from My Kitchen Cafe and we really like it. I love that it is a crock pot meal, so it is very easy. It is also pretty healthy if you use fat free sour cream, "No Yolk" noodles (tons of protein and no fat or cholesterol), and serve a salad with it! We have used stew meat and it works great, but I think I might try a more tender cut of beef next time and shred it after it cooks.

Crockpot Beef Stroganoff

Place these ingredients in the crock pot:

2-3 lbs. stew meat

1 tsp salt

dash pepper

1 onion, sliced

Mix these ingredients and pour over the beef in the crock pot:

1/4 tsp. garlic salt

1 Tbs. Worcestershire sauce

1 1/2 cup beef broth

1 Tbs ketchup

Cook on low for 7 hours or on high for 4 hours.

When cooked, whisk 1/3 cup flour and 1/3 cup apple juice together. Stir into crock pot. Cook on high for 30 minutes.

Stir in 1/2 cup sour cream and serve over noodles, rice or potatoes.

Total time: about 8 hours (on low)

Servings: about 8

Baked Asparagus with Balsamic Butter Sauce

OK, so the butter in this makes it not quite "healthy", but it is so very yummy, and so very easy, that I say I'm allowed to eat it! It is asparagus, after all! Try it, you won't be disappointed. The Balsamic vinegar isn't overpowering - I thought it might be!

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus

2 Tbs butter

1 Tbs soy sauce

1 tsp. balsamic vinegar

Preheat oven to 400.

Snap ends off asparagus and place on a cookie sheet. Spray asparagus with cooking spray and season with a little salt and pepper.

Bake for 12 minutes or until tender.

Melt butter in the microwave. Stir in soy sauce and vinegar. Pour over baked asparagus and serve.

Easy Red Beans and Rice

We love this meal. We have it a couple of times a month. It is cheap, easy, healthy and delicious! It isn't spicy, so add your own hot sauce! I'm sure this isn't 'real' southern Red Beans and Rice, but everyone we have served it to has loved it. I usually use light kidney beans or red beans. They taste the best. The picture is when I made it with dark kidney beans - those weren't as good. I have used all kinds of different sausage. The recipe originally called for turkey sausage, but our favorite has been beef bratwurst. We've made it using crumbled sausage (ground up) and that was good too. We puree the tomatoes because Ian doesn't like the chunks. The recipe originally came from Allrecipes. Hope you like it as much as we do! We generally have it with Grandmother's Buttermilk Cornbread (also from Allrecipes.) Can't get any better comfort food than that!

Easy Red Beans and Rice

1 pound sausage (if using links, cut into 1/4 inch slices)
1 onion, chopped
1 clove garlic, chopped
3 15oz. cans kidney or red beans, drained
1 28oz. can whole, peeled tomatoes, or diced tomatoes pureed in blender with 1/4 cup water
1/2 tsp. dried oregano
3/4 tsp. salt
2 shakes pepper

In a large skillet over low heat, cook sausage for 5 minutes. Add onion and garlic. Saute until tender.
Pour in beans and pureed tomatoes. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Spinach, Orange and Cranberry Salad

OK, so this recipe isn't "impressive," but if you're looking for ideas for something to eat...and you don't want to eat fat, and you're trying to cut calories...you might be interested in this. (Story of my life this year!) My brother Russell - my competitor in our "Biggest Loser" contest - gave me this idea. I eat this almost every day for lunch - or some variation of it!

All it is: spinach leaves, orange slices and dried cranberries. What? No Dressing? Yep, you actually don't need dressing if you get some fruit in each bite. Plus, the vitamin c from the oranges helps in the absorption of the iron from the spinach. (HA! I sound like I know what I'm talking about.)

If we had some kind of meat the night before for dinner, I'll sometimes slice it up and put a little on top...then I feel indulgent!

It actually is really yummy and I look forward to eating it!