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 

Mom's Meatloaf

1 1/2 lbs. ground beef (very lean)
1 egg
1 Tbsp. minced onion
3/4 C. oatmeal
3/4 C. tomato juice
1 tsp. salt
1/4 tsp. pepper

Mix together thoroughly and pack into a loaf pan.  Spread ketchup on top if desired.  Bake at 350* for 1 1/2 hour.  Let set 5 minutes before taking out of the pan and slicing. 
**Freezes well.

Mom's Chicken Noodle Soup

1 uncooked chicken breast
7 C. water
1 tsp. chicken bouillon
1 onion (chopped)
1/4 tsp garlic
2 carrots (peeled and sliced thinly)
2 stalks of celery (chopped)
2 oz. uncooked egg noodles
2 Tbsp. parsley
Salt
Pepper 

Bring water to boil in a large pan.  Add bouillon and chicken, simmer for 10 minutes or until there's no trace of pink.  Remove chicken and let cool.  To the broth add onion,  garlic, carrots, and celery.  Simmer about 10-15 minutes or until vegetables are soft.  Add the cut up cooled chicken back to the pan along with the uncooked noodles, parsley, salt, and pepper to taste.  Simmer a few minutes until noodles are tender.

Makes 4 servings.

Ground Beef Macaroni Casserole

1 lb. ground beef -- fry in skillet with 1 medium onion, chopped
1 1/2 C. dry macaroni -- cook by pkg. directions
1 can of cream of celery, cream of mushroom, or cream of tomato soup
Salt & Pepper to taste

Mix all ingredients.  Put in baking dish.  Bake at 350 degrees for 45 minutes to an hour.  Serve with grated Parmesan cheese if desired.

Souper Chicken Casserole

In a 1 1/2 quart casserole, blend 1 can of cream of chicken soup with 1/3 C. milk.  Add 1 C. cubed, cooked chicken, 1 C. medium noodles, 1 C. cooked green beans, and 1 Tbsp. minced onion ( or 3/4 tsp. water soaked); top with buttered bread crumbs.  Bake in 400* oven for 25 minutes uncovered. 

Makes 4 servings. 

Low-fat Key Lime Pie

1 pkg. of lime flavored Jello
2 containers of lime flavored yogurt (individual serving containers)
1/4 C. boiling water
8 oz. container of Cool Whip
1 prepared graham cracker crust

Dissolve Jello with water.  Stir in yogurt with whisk.  Fold in Cool Whip with a wooden spoon.  Pour mixture into graham crust.  Refrigerate overnight for best results.  Serve with additional Cool Whip or lime garnishes if desired. 

Mom's Cherry Cobbler

1/4 C. margarine, shortening or oil
3/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. almond extract
1/2 C. milk
2 C. (1 lb. 5 oz. can) cherry pie filling

Oven - 350*; Makes 6 servings
Melt margarine in 8" round or 9" pie pan.  In mixing bowl combine remaining ingredients except pie filling, mix until smooth.  Pour over margarine but don't mix.  Spoon pie filling over top.  Bake at 350* for 35-40 minutes until cake springs back when touched lightly in center.  Serve warm or cool.

Pineapple Dragon Stir-Fry

2 C. Minute Rice, uncooked
1 (20 oz) can Pineapple Chunks
1/2 C. water
1/3 C. + 1 Tbsp. low sodium soy sauce, divided
2 Tbsp. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 lb. boneless, skinless chicken breast halves, cut into strips
2 Tbsp. Vegetable oil
2  C. broccoli florets
3/4 C. red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger

Prepare rice according to package directions. 
Drain pineapple; reserve 1/4 C. juice
Stir together in a small bowl, reserved juice, water, 1/3 C. soy sauce, 1 Tbsp. cornstarch, red pepper (if desired), and garlic powder; set aside.
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl.  Heat oil in wok or non-stick large skillet over med-high heat.  Add chicken and stir-fry 4 to 5 minutes or until lightly browned.  Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.  Add reserved soy sauce mixture; cook, stirring, 2-3 minutes or until sauce boils and thickens.  Stir in pineapple chunks and heat through.  Serve over rice.

Serves 4 to 6

*Compliments of Riviana Foods Inc.

Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Potato Skin Poppers

3 C. frozen, diced potatoes (or hashbrowns)
2 C. cheddar cheese, shredded
1 container (16 oz) sour cream, divided
3/4 C. green onions, chopped
Salt and pepper to taste
14 flour tortillas
2 Tbsp. butter, melted

Preheat oven to 350*.  Cook potatoes according to package directions.  Stir together cooked potatoes, cheese, 1 C. sour cream, bacon, onions, salt and pepper.  Warm tortillas, then spoon mixture in the center of each and roll burrito-style.  Brush with butter and place seam side down on a baking pan.  Bake for 12 to 15 minutes, or until golden brown.  Cool for 5 minutes,  cut diagonally into halves and serve with remaining sour cream.  Refridgerate leftovers.

Serves 10 - 12

Garlic Toast Bruschetta

8 slices (1 box) New York Texas Garlic Toast
4 large roma tomatoes, sliced or chopped
1/4 C. fresh basil, chopped
16 thin slices of fresh mozzarella
Salt and pepper to taste

Preheat oven to 425*.  Arrange Texas Toast slices on a sheet pan and bake 5 minutes.  Remove from oven and top with remaining ingredients.  Retrun to oven and bake 3 to 5 minutes or until cheese begins to brown.  Cut in half.  Serve.  Refrigerate leftovers.

Serves 8

Queso Blanco Spinach and Artichoke Dip

1 lb. (16 oz) Queso Blanco Velveeta, cut into 1/2" cubes
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts, drained and chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder

Combine ingredients in microwaveable bowl.  Microwave on high for 3 minutes, then stir.  Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended. 
Serve with assorted cut fresh veggies, crackers, or tortilla chps.  Refrigerate any leftovers.

Makes 32 servings, 2 Tbsp. each. 

Guacamole Dip

2 medium ripe avocados
1 Tbsp. minced fresh jalapeno pepper
2 Tbsp. minced fresh cilantro
Juice of 1/2 fresh lime
Salt and pepper, to taste
1/4 C. Chunky Salsa

Mix all ingredients together and pour into a serving dish.  Serve immediately with tortilla chips.  Refrigerate leftovers.

Potato Skins

6-8 russet potatoes
olive oil (enough to rub potatoes)
4 slices bacon
3/4 C. cheddar cheese, shredded
sea salt
1/2 C. sour cream
chives or green onions, chopped, for garnish

Preheat oven to 400*.  Wash potatoes and rub with olive oil.  Bake potatoes for 1 hour.  While potatoes are baking, cook bacon in skillet until crisp; cool, crumble and set aside.  Remove potatoes from oven, allow to cool slightly.  Cut potatoes in half lengthwise.  Remove excess potato, leaving slightly less than 1/4 inch of potato in the skin.  Re-oil and salt potatoes.  Cook for an additional 10 minutes until slightly crisp.  Remove from oven and stuff with cheese and bacon.  Broil at 550* for 2-5 minutes.  Remove from oven.

Fill sandwich bag with sour cream.  Cut small tip off one corner.  Apply sour cream to top of potato skins in a football lace pattern.  Garnish with chopped chives or green onions.  Refrigerate leftovers.