ORANGE ALMOND SPARKLE PUNCH

1 can (6-oz) frozen lemonade, thawed

2 cups water
1 bottle (1-oz) almond extract
2 (2-liter) bottles chilled ginger ale
1/2 gallon orange sherbet, softened
orange slices for garnish, if desired
maraschino cherries for garnish, if desired

Combine the lemonade, water, and almond extract; stir well.  Chill until serving time.

To serve place the sherbet, in scoops, into a punch bowl.  Add the chilled lemonade mixture.  Slowly add the ginger ale; stir gently.  Garnish, if desired and serve immediately.

Yield: Approximately 6 1/2-quarts.

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SO EASY SQUASH SAUTE

3 medium-size yellow squash

2 medium-size zucchini
1 large onion
1 large green bell pepper
2 medium carrots
3 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary

Slice the squash, zucchini, and onion into 1/4-inch slices.

Julienne bell pepper and carrots.

Heat the butter in a large skillet over medium heat; add the veggies, slat, pepper, basil, thyme, and rosemary.  Cook, gently stirring constantly, until tender - about 10 minutes.

Serve squash with a slotted spoon.

Yield: 6 servings

EASY BEEF STROGANOFF

1 lb round steak, salted, peppered, floured, cut into bite-size pieces

2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can (6-oz) sliced mushrooms, drained
1 cup sour cream

Heat the oil in a large skillet and brown the meat over medium-high heat.  Add the onion and cook 30 to 40 minutes, covered, over low heat until tender.

Combine the soup, beef broth, mushrooms, and sour cream; add to meat.  Cook until well blended and heated through.

Serve over hot brown rice.

Yield: 4 servings

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CHICKEN PIZZA PRIMAVERA

1 tube refrigerated pizza crust

nonstick olive or canola oil cooking spray
2 tbsp shredded Parmesan cheese
1/2 tsp garlic powder
2 tbsp light ranch dressing
1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced red onion
1/2 cup torn baby spinach
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes, optional

Preheat oven to 400 degrees.
Lightly spray a 12-inch pizza pan with nonstick cooking spray or use a pizza stone.

Unroll the pizza crust onto the pan spread from the center to the edge using hands or a pizza roller.  Lightly spray the crust with the nonstick cooking spray.  Sprinkle the Parmesan cheese and the garlic powder over the crust.

Bake the crust at 400 degrees until lightly browned, about 8 to 10 minutes.  Remove from the oven.

Spread the ranch dressing over the crust; top with chicken pieces, bell pepper, onion, and spinach.  Sprinkle the mozzarella cheese, oregano, basil, and red pepper flakes, if using over all.

Bake 10 to 12 minutes or until the cheese is melted and the pizza is heated through.

Cut into wedges to serve.

Pillsbury Photo for reference

BAKED THREE-CHEESE BEEFY ZITI

1 pkg (12-oz) uncooked whole-grain ziti pasta

1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese

Cook pasta according to pkg directions; drain.

While pasta cooks, brown the ground beef in a nonstick skillet and drain well.

In a large mixing bowl combine the cooked pasta with the browned beef.  Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper.  Stir until well blended.

Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray.  Spoon the ziti-beef mixture into the baking dish.  Spoon the last cup of marinara sauce over the casserole.  Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.

Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly.  Serve with additional grated Parmesan cheese.

Yield: 6 to 8 servings

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CHICKEN BACON RANCH LAYERED SALAD

Note: You can assemble this salad in less than a half hour. It does need to chill at least 4 hours before serving.

9 cups roughly chopped green leaf or romaine lettuce divided
1 large red bell pepper seeded and diced
1 large poblano or green bell pepper seeded and diced
1 12 oz frozen corn steamed and cooled
6 medium tomatoes 5 chopped and 1 sliced into wedges for garnish
1 medium red onion thinly sliced
2 1/2 cup shredded sharp cheddar cheese
1 lb bacon cooked and crumbled
4 cup roasted chicken roughly chopped
3 green onion thinly sliced
2 large hard boiled eggs cut into wedges

Ranch Dressing

In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.

Chill for 4 hours, Serve with additional dressing on the side.

This recipe is basically from Melissa's Southern Kitchen

POLLO CON COMINO

It seems the readers of this blog continually search for chicken recipes.  So today I will oblige you with a chicken recipe with a bit of a Mexican twist.

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic salt
2 tbsp canola oil
1/2 cup your favorite picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove the skin and any excess fat from the chicken.

In a cup, combine half the cumin with the oregano and garlic salt; mix well and rub onto the chicken pieces.

Heat the canola oil in a large nonstick skillet, add the chicken and brown lightly; drain off fat.

In a glass measuring cup combine the picante sauce, water, and bouillon; mix well.  Pour the picante mixture evenly over the chicken in the skillet.  Bring the mixture to a boil over medium-high heat.  Reduce the heat to simmer, cover with a tight-fitting lid, and simmer 30 to 40 minutes until chicken is tender and cooked through.

Yield: 4 servings

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PINEAPPLE LEMON CHICKEN

1 can (20-oz) sliced pineapple in juice

1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary
3 whole chicken breasts, split
1 tsp salt
1 small lemon, sliced thin

Drain the pineapple; reserve juice.  Combine the juice with the garlic, cornstarch, Worcestershire, mustard, and rosemary in a small bowl.

Arrange the chicken in a shallow baking dish, skin side up.  Sprinkle the salt over the chicken and broil until browned.  Set oven to 400 degrees.

Stir the sauce and pour over the chicken; bake at 400 degrees for 30 minutes.

Arrange the pineapple slices and lemon slices around the chicken; spoon the sauce over all.  Bake another 5 minutes or until chicken juices run clear.

Yield: 6 servings of less than 230 calories each.

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ANCHO CHILI SALMON

3 minced garlic cloves

1 tsp minced shallot
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish

Spray a small saucepan with nonstick cooking spray; over medium-high heat, sauté the garlic and shallot until tender.  Add the orange juice and balsamic vinegar and bring mixture to a boil.  Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup.  Stir in the honey, chili pepper, salt, and pepper.

In a large cast iron or other ovenproof skillet, heat the canola oil.  Add the salmon and brown on both sides.  Brush a quarter cup of the sauce over the salmon.  Bake, uncovered, in a 400-degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.

Brush any remaining sauce over the salmon and sprinkle with the cilantro to serve.

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HOMEMADE ENERGY BARS

1 1/2 cups old-fashioned rolled oats

• 1/2 cup cooked quinoa, cooled
• 1/4 cup whole flax meal
• 3 tablespoons chia seeds
• 1/4 cup sugar-free chocolate chips
• 1/4 cup chopped peanuts
• 1 large egg white
• 1/2 cup honey
• 1/2 cup peanut butter
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

Preheat the oven to 325°F. Grease an 8" x 8" pan, or line it with parchment.

2) Toss together the oats, quinoa, flaxseed meal, chia seeds, chocolate chips, peanuts, and egg white in a medium-mixing bowl until thoroughly combined.

3) Warm the honey, peanut butter, salt, and cinnamon in a small saucepan over medium heat, stirring constantly until well blended. Don't let it boil, just let it get warm and fluid enough to blend easily with the dry ingredients, 2 to 3 minutes.

4) Pour the honey mixture over the dry ingredients and mix until everything is coated.

5) Press the mixture into the prepared pan.

6) Bake the bars for 23 to 25 minutes, or until the oats on the edges start to turn golden brown. Remove them from the oven and let them cool completely before serving.

7) To serve, cut into squares.

Yield: 9 bars.

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