Orange Dream Pie

This is adapted from a Weight Watcher recipe.  Very simple to make, and only 3 Pt's. per slice!  Change the flavor by changing the flavor of the Jello and yogurt.  Awesome variation idea: Key Lime.  YUM! 

1 small box orange flavored Jello
1 regular size tub of Cool Whip
1 (6 oz) container of Orange Dream flavored yogurt
1 ready made graham cracker pie crust

Dissolve jello with 1/4 C. boiling water.  Mix jello with yogurt using wire whisk.  Next, fold in tub of cool whip using a wooden spoon.  Once mixture is completely stirred, pour into graham cracker crust.  Refrigerate overnight.

Apple, Grape, Walnut Salad

3 sliced and cored Granny Smith apples
1 bunch of red grapes pulled from the stems
Chopped Walnuts
8 oz. vanilla yogurt
3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend). 

Adapted from: Menu4Moms

Tuna Pasta

1 box (16 oz.) tri color pasta

1 can (6 oz.) tuna

1 package (12 oz.) frozen mixed vegetables (can use whatever vegetables you like; fresh or mixed.  I prefer fresh peppers, carrots, and peas.  Get creative here for some variations)

1 cup ranch dressing

Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat. This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.

Taken from: Menu4Moms

McDonald's Copycat Breakfast Burritos

Ingredients:Servings:


4 Servings Size


1 (4 ounce) breakfast sausage

1 tablespoon minced white onions

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

32 inches flour tortillas

4 slices American cheese


Directions:Prep Time: 10 mins

Total Time: 25 mins

1 Preheat a skillet over medium heat.
 2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
 7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
 8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
 9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
 10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).

12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
  Makes 4 burritos.

Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms

Beef & Bean Chimichangas

1 1/2 lbs. ground beef
1 med onion
1 med green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 c. shredded cheddar cheese
1/2 c. taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese, and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.  Spoon about 1/3 c. off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings of your choice. 
Yields 16 chimichangas

Baked Pasta & Meatballs

8 oz Penne Pasta
1 pkg. Italian Meatballs
1 (26 oz) jar of spaghetti sauce
1 pkg. (8 oz) Shredded Mozzarella Cheese

Preheat oven to 350*.  Cook pasta according to pkg. directions.  Drain and return to pan.  Add marinara sauce to the pan and toss to coat.
Layer 1/2 of pasta and sauce mixture in the bottom of a 9x9 baking dish.  Distribute the meatballs evenly over the pasta.  Layer 1/2 the mozzarella over the meatballs.  Add the rest of the pasta to the pan and finish with a layer of the remaining mozzarella.  Cover with foil. 
Bake 30 minutes.  Uncover and bake an additional 5 minutes.