Apricot Chicken

Submitted by Serena
Ingredients:
1-2 lbs boneless skinless chicken breasts
8 oz bottle Russian salad dressing
12 oz jar apricot preserves
2-3 C rice, prepared
Directions:
Arrange chicken in a slow cooker, set aside. Combine salad dressing and preserves; pour over chicken. Cover and cook on low setting for 6 hours. Serve over a bed of rice.

Chickpea Salad

Submitted by Amy R
I feel a little silly writing this down. We usually just use whatever odds and ends we have in the fridge for this. Adding whole grain, like barley or bulghur, combines to form a complete protein with the chickpeas and makes an easy vegetarian meal.

Ingredients:
2 cans chickpeas, drained and rinsed (or about 3 cups of cooked, [...]

Cold Avocado Soup

Submitted by Amy R, found in Joy of Cooking
Ingredients:
2 ripe avocados
1 small garlic clove, minced
2 C buttermilk*
4 tsp lime juice
¼ tsp salt
pinch of cayenne
if desired, any garnish of choice (suggestions: chopped cucumber; pico de gallo; sour cream or plain yogurt; lump crabmeat)
Directions:
Puree avocado and garlic in a food processor or blender until smooth. Add buttermilk, [...]

Thai Chicken Pizza

Submitted by Shelly
Ingredients:
1 precooked pizza crust
1- 7 oz jar peanut sauce
¼ C peanut butter
8 oz boneless, skinless chicken, cooked and cut into strips
1 C Italian cheese, shredded
1 bunch green onion, chopped
½ C bean sprouts (optional)
½ C carrots, chopped or grated
½ C zucchini, chopped or grated
½ C cilantro, chopped
1 T roasted peanuts
Directions:
Mix the sauce and peanut [...]

Roasted Corn and Tomato Tarts (or pizza)

Submitted by Kellie
Servings: 4 – 1 wedge servings
Ingredients:
Crust:
1 C flour
2 T yellow corn meal
¾ tsp baking powder
¼ tsp kosher salt
5 T water
1.5 T olive oil
cooking spray
Filling:
1½ C corn kernels (about 3 ears if fresh, I also have used frozen sweet corn)
½ C shredded smoked mozzarella cheese (reg. mozzarella is good too), divided
3 T chopped fresh basil
¼ tsp kosher salt
¼ tsp black pepper
1 [...]

Spanish Grilled Sandwiches

Submitted by Krista
Servings: 4
Ingredients:
6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped [...]

Vegetable Quesadillas

Submitted by Krista
Servings: 2

Ingredients:
1 C frozen or fresh yellow squash, thawed and sliced
¼ tsp pepper
½ tsp hot sauce
½ C fresh mushrooms, sliced
2 T olive oil
½ C onions, chopped
1 C mozzarella cheese, shredded
½ tsp salt
2 – 8-inch flour tortillas

Directions:
Sauté first 6 ingredients in hot oil in a large skillet until vegetables are crisp-tender; remove from skillet. [...]

Salmon Bake with Pecan-Crunch Coating

Submitted by Krista

Servings: 4
Ingredients:
4 (4-6 oz) salmon fillets
1 ½ T honey
⅛ tsp salt and pepper, each
¼ C soft bread crumbs
2 T Dijon mustard
¼ C finely chopped pecans
2 T butter, melted
2 tsp fresh parsley, chopped or 1 tsp dried
Directions:
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 9X13-inch pan. Combine [...]

Tomato Basil Soup

Submitted by Elise
Servings: 4 as a meal, 6-8 as a side
Ingredients:
1 jar Classico Tomato Basil Spaghetti Sauce
1 jar Bertolli Alfredo Sauce
1 – 16 oz can chicken broth
Directions:
Combine all together in a pot. Heat and serve.
Nutrition: to be added

Chicken Breast with Mustard Sauce

Submitted by Elise

Servings: 4
Ingredients:
4 breasts, pounded flat
1 T butter
1 T oil
salt and pepper
3 T chopped shallots
2 T Dijon mustard
½ C heavy cream
chopped parsley
Directions:
In nonstick sauté pan over medium low heat, melt butter w/oil. When foaming, add chicken and season w/salt & pepper. Brown on both sides. Transfer & keep warm. Pour off excess fat, [...]