Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons Parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and Dressing
 For the dressing  :Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table.

Mandarin and Almond Shrimp Salad

Prep Time: 15 minutes
Cook: 5 minutes
Serves: 4

16 medium-large raw shrimp, peeled and deveined
2/3 C. bottled sesame-ginger dressing, divided
1 pkg. (5 oz) Dole Spring Mix or other salad blend
1 can (11 or 15 oz) mandarin oranges, drained
1/2 C. sliced red bell pepper
1/4 C. diagonally sliced green onions
1/3 C. Almond Accents Honey Roasted sliced almonds

Place shrimp and 1/3 C. dressing in a 1 quart resealable bag; seal and refrigerate 30 minutes turning once or twice
Remove shrimp; discard dressing
Grill over medium high heat 3 to 5 minutes or until pink, turning once
Divide salad, mandarin oranges, bell pepper and green onions on 4 large plates.  Arrange shrimp on top of each.
Drizzle with remaining 1/3 C. dressing; sprinkle with Almond Accents

Italian Sausage Rigatoni

1 pkg (19.76 oz) Italian Mild Sausage links, grilled and coin-sliced
1 pkg. rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
1 jar (26 oz) of your favorite pasta sauce
2 Tbsp. parsley, chopped
1/4 C. grated Parmesan cheese

Cook sausage according to pkg. directions.  Keep warm.  Cook the rigatoni according to directions.  Keep warm.  In a large pan, place olive oil and garlic, saute lightly for 30 seconds, add peppers and cook until crisp-tender.  Combine cooked sausage and pasta sauce with peppers and heat until warm.  Mix with the pasta or serve separately.  Sprinkle with parsley and Parmesan cheese.  Serve warm.

Stephen's Soft Pumpkin Cookies

Makes about 3 dozen

2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cups (1 stick) butter, softened
1 cup canned pumpkin
1 egg
1 tsp vanilla extract

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.  Beat sugar and butter in a large mixer bowl until well blended.  Beat in pumpkin, egg, and vanilla until smooth.  Gradually beat in flour mixture.  Drop by rounded spoon onto greased cookie sheets.  Bake in preheated 350* oven for 15-18 minutes or until edges are firm.  Cool on sheets for 2 minutes, transfer to wire racks to cool completely.  Best if served while still warm. 

Beef Noodle Bowl

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients in order of preparation:

8 oz. fettuccine pasta
1 box (8 oz) frozen broccoli and carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 C. Kraft Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Cook pasta in a large saucepan as directed on package, adding vegetables to the boiling water for last 2 minutes.  Meanwhile, heat oil in a large nonstick skillet.  Add beef, cook until no longer pink and brown on all sides, stirring occasionally.  Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.  Drain pasta mixture; place in large serving bowl.  Add beef to mixture; toss to coat. 

Strawberry Pie without Crust

4 C. strawberries (sliced)
1 small box sugar-free cook and serve vanilla pudding (not instant)
1 small box sugar-free strawberry Jello
2 C. water

Slice strawberries in the bottom of an 8 or 9" pie plate.  (Spray pie plate with cooking spray first).  Cook vanilla pudding according to package directions, but use 2 cups of water instead of milk.  Add dry Jello to pudding mixture and stir until dissolved.  Let glaze mixture cool 5 minutes before pouring over strawberries.  Chill about 4 hours. 
Makes 4 servings
Old school Weight Watcher Point System: 1 Point

**Can be added to a pie crust if desired

Hearty Chili

1 lb. lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (28 oz) diced tomatoes
1 can (15 oz) dark or light red kidney beans
1 can (6 oz) tomato paste
2 Tbsp. chili powder
1 tsp. salt

Brown ground beef with onion and bell pepper in a large saucepan.  Drain.  Add tomatoes, beans, tomato paste, chili powder, and salt.  Bring to a boil.  Reduce heat, simmer 1 hour.

Makes about 6 cups.

**Add 1 can of whole kernel corn, drained if desired