12-Hour Salad

Ingredients

• 8 cups torn salad greens
• 1 1/2 cups chopped celery
• 2 medium green peppers, chopped
• 1 medium red onion, chopped
• 1 (10 ounce) package frozen peas, thawed
• 1 cup mayonnaise
• 1 cup sour cream
• 3 tablespoons sugar
• 1 cup shredded Cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled

Directions

1. Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
2. In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.

100-Calorie Pumpkin Pie Tartlets

Ingredients

• 16 (2 1/2-inch) foil baking cups
• Nonstick cooking spray
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large egg whites
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk
• 1 cup fat free whipped topping
• 12 small gingersnap cookies, broken into 1/4-inch pieces

Directions

1. Preheat oven to 350 degrees F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
2. Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
3. Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

10 Pound Cheesecake

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup white sugar
• 1/2 cup melted butter
• 3 (8 ounce) packages cream cheese, softened
• 2 (14 ounce) cans sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 (21 ounce) cans cherry pie filling

Directions

1. Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
2. Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

10 Minute Zesty Salsa

Ingredients

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 tablespoon chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Dash salt
• Dash pepper
• Tortilla chips

Directions

      In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Footnotes

• When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Zucchini Rice Gratin

Ingredients:

1/3 cup long-grain white rice

1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick

6 1/2 tablespoons olive oil, divided

1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick

1 medium onion, halved lengthwise and thinly sliced

3 garlic cloves, finely chopped

2 large eggs, lightly beaten

1 teaspoon chopped thyme

1/2 cup grated Parmigiano-Reggiano, divided

Preparation:

Preheat oven to 450°F with racks in upper and lower thirds.

Cook rice according to package instructions.

While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.

Chicken Salad

Ingredients

• 6 boneless chicken breast halves, cooked and diced
• 1 cup chopped celery
• 1 teaspoon salt-free herb and spice blend
• 1 cup mayonnaise

Directions

Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!

Chicken Crunch

Ingredients

• 2 chicken breasts, cooked and deboned
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup butter
• 40 buttery round crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Swiss Chicken

Ingredients

• 8 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup water
• 8 slices Swiss cheese
• 2 cups Italian seasoned bread crumbs
• 1/2 cup butter

Directions

1. Preheat oven to 350 degrees F(175 degrees C).
2. In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
3. Bake in the preheated oven for 45 minutes. Let cool and serve.

Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 red onion, thinly sliced, divided
• salt to taste
• 1 bay leaf
• 1 tablespoon water
• 1 tablespoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 2 tablespoons ground ginger
• 2 tablespoons minced garlic
• 1 tablespoon water
• 2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• 1 tomato, thinly sliced
• 1/4 teaspoon white sugar
• 3 cardamom pods, lightly crushed
• 3 whole cloves
• 1 (2 inch) cinnamon stick
• 1 tablespoon ghee (clarified butter)
• 1 tablespoon water
• 1 tablespoon ground coriander
• 1 bunch cilantro, chopped

Directions

1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.