strawberry romaine salad

10 servings  Prep/Total Time: 30 min.

Ingredients

1/4 cup sugar

1/3 cup slivered almonds

1 bunch romaine, torn

1 small onion, halved and thinly sliced

2 cups halved fresh strawberries

Creamy Poppy Seed Dressing

1/4 cup mayonnaise

2 tablespoons sugar

1 tablespoon sour cream

1 tablespoon milk

2 1/4 teaspoons cider vinegar

1 1/2 teaspoons poppy seeds

Directions

*In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes.  Stir in almonds until coated.  Spread on foil to cool;  break into small pieces.

*In a large bowl, combine the romaine, onion and strawberries.  Combine the dressing ingredients;  drizzle over salad and toss to coat.  Sprinkle with coated almonds.

tasteofhome 2010

never-fail scalloped potatoes

6 servings  Prep:  30 min.  Bake:  1 hour
Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1 3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
*In a small nonstick skillet, melt butter.  Stir in the flour, salt and pepper until smooth;  gradually add the milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat;  stir in cheese until blended.
*Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray;  layer with half of the onion and cheese sauce.  Repeat layers.
*Cover and bake at 350 degrees for 50 minutes.  Uncover;  bake 10-15 minutes longer or until bubbly and potatoes are tender.

tasteofhome 2010

peeps sunflower cake

Ingredients
1 package yellow cake mix
2 cans chocolate frosting
19 yellow chick Peeps candies
1 1/2 cups semisweet chocolate chips

Directions
Prepare and bake cake according to package directions, using two round baking pans.  Cool for 10 minutes before removing from pans to ware racks to cool completely;  carefully remove.

Level tops of cakes.  Spread frosting between layers and over the top and sides of cake.

Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake for sunflower petals.  For sunflower seeds, arrange chocolate chips in center of cake.

tasteofhome 2010

turkey orzo salad

1/2 pound fresh asparagus spears

1 garlic clove, minced

3 tablespoons olive oil

8 ounces orzo, cooked according to package directions and rinsed for use in salad

2 cups cooked turkey (or chicken), cut into bite-size pieces

1/2 green pepper, cut into bite-size pieces

1/2 cucumber, diced

1/2 teaspoon salt

1/4 cup minced fresh parsley

1 tomato, chopped

1/4 cup Gorgonzola (or Feta) cheese, optional

1/4 cup dried cranberries or cherries, optional

Wash and trim asparagus, and slice into 2-inch pieces.  Heat oil in saute skillet and saute asparagus and garlic for 3 minutes until crisp tender.

Cook orzo and rinse in cold water for salad.  Drain and place in large salad bowl.

Add sauteed asparagus and garlic mixture, turkey, green pepper, cucumber, tomato, and fresh parsley.  Sprinkle with salt.  Toss to blend.  Add Gorgonzola and dried fruit, if desired.  Note that less is best when using a strong flavored cheese or it overpowers the turkey flavor.

4 to 6 servings

teriyaki chicken

6-8 servings  prep: 15 min.  cook:  4 hours

ingredients
3 lbs. boneless skinless chicken tenders
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked brown rice, optional

directions
Place chicken in a 4-quart slow cooker.  In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper.  Pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter;  keep warm.  Skim fat from cooking juices;  transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Serve with chicken and rice if desired.

adapted from Teriyaki Chicken Recipe - tasteofhome.com

chicken parmesan

Yield:  4 servings

Ingredients

whole wheat saltine crackers

1 teaspoon dried oregano

1/2 teaspoon garlic powder

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 egg whites

1/2 cup milk

1/2 cup flour

8 chicken tenders

olive oil cooking spray

good-quality marinara sauce (about 3 1/2 cups)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Heat oven to 400 degrees.

Crush saltine crackers to make crumbs to equal about 1 1/3 cups.  In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.  In another bowl, whisk the egg whites and milk together.  In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.  In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a sprayed glass baking dish.  Bake breasts until cooked through and crumbs are browned, about 15 minutes.  Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.