Chicken Salad

It's just a mixture of Romain lettuce and spinach with sliced celery and grapefruit segments. Then I did some candied walnuts (sugar and walnuts over medium heat until it dissolves). The chicken was pretty easy too. I have a pot of thyme so I put of that on it along with salt and pepper and some oil (I use grapeseed), put a lid on it and cook. I don't have a lot of experience cooking meat so I ended up over cooking it but it still tasted good. The grapefruit was my favorite part. It would have been even better with some bleu cheese on top; maybe next time.

Orzo Salad with Marinated Mushrooms and Edamame

Ingredients
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Yield
8 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 201(29% from fat); FAT 6.5g (sat 0.7g,mono 3.7g,poly 1.9g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 456mg; FIBER 3.6g; IRON 2.5mg; CARBOHYDRATE 27.7g

Marinated Beet Salad

Ingredients
28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Directions
1. Drain beets and chop into bite sized pieces.
2. Chop onion.
3. In a large bowl mix all ingredients except lettuce.
4. Refrigerate 20 minutes.
5. Wash lettuce and let it dry thoroughly.
6. On a large serving platter arrange lettuce in an attractive manner.
7. Spoon beet salad over lettuce.
8. Cover with cling wrap and refrigerate until ready to serve.

Egg Salad

Ingredients:
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste

Directions:
1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.

Yield: 4 (1/2-cup) servings

Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2008

Avocado Citrus Salad

Dressing
2 limes
2 tablespoons sugar
Dash of salt
2 tablespoons vegetable oil

Salad
1 firm, ripe avocado, peeled, seeded and sliced
2 cups torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion, sliced into thin wedges
2 tablespoons snipped fresh cilantro (optional)

Directions:
1. For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use.
2. For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.
3. Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.

Yield: 4 servings

Nutrients per serving: (1 cup salad, 1 1/2 tablespoons dressing): Calories 180, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 2 g, Sodium 40 mg, Fiber 5 g

©The Pampered Chef, Ltd. 2008

Autumn Fruit Salad

2 medium Granny Smith apples
1 cup halved seedles red grapes
1 can (11 ounces) mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1 container (8 ounces) vanilla low-fat yogurt
Zest of 1 lime
2 tablespoons chopped nuts

Directions:
1. Core and wedge apples using Apple Wedger; cut apples into small pieces.
2. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve.

Yield: 12 servings

Nutrients per serving: Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 1 g, Sodium 20 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008

Confetti Pasta Salad

1 cup coarsely chopped broccoli
1cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.

2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.

Yield: 8 servings Nutrients per serving: (1 cup): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 490 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Berry Jello

1 Large Cranberry Jello
Mix with 2 Cups Hot Water Until Dissolved.

Add 1 Can Whole Cranberry Sauce.

Mix in 9x13 pan, chop 1 banana, 1 apple, 1 small can mand.

Orange, 1 bag mixed berries frozen.

Pour Jello mixture over berries mix. Dobble top with Whipping Cream. refrig. till set.

Strawberry Salad

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Caramelized Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.

KRAFT KITCHENS TIPS
Serving Suggestion Serve with a whole wheat roll.

Jazz It Up For a quick main-dish salad, add 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken

Breast Strips.

Caramelized Almonds:

Prep Time: 5 min

Total Time: 1 hr 10 min

Makes: 8 servings, 2 Tbsp. each

1 cup PLANTERS Sliced Almonds
6 Tbsp. sugar
TOSS almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
SPREAD into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
BREAK into small pieces. Store in tightly covered container at room temperature.

Poppy Seed Dressing
Prep Time: 5 min

Total Time: 5 min

Makes: 14 servings, 2 Tbsp. each

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. onion juice
3 Tbsp. KRAFT Mayo Real Mayonnaise
4-1/2 tsp. poppy seed

BEAT sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.
ADD olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.
REFRIGERATE until ready to serve.

Roasted Potato and Vegetable Salad

Prep Time: 10 min
Total Time: 1 hr min
Makes: 8 servings

2 lb. red potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow summer squash
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
red and green peppers chopped
2 corn on the cob cut into 2 pieces
8 ounces fresh large mushrooms
Sweet Potato
beef cubes (optional)
1 cup KRAFT Balsamic Vinaigrette Dressing
Or 1 cup KRAFT Sun dried Tomato Vinaigrette Dressing

PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally.

Won-Ton Salad

I got Recipe from Sheri Green.

1/2 pkg of sliced (into strips) Won-Ton

Fry the Won-Ton in oil.

1 Large head of lettuce
6 green onions (chopped)
1/4 cup slivered almonds
2 Tablespoons Sesame Seeds

Rinse and Drain lettuce-then tear it apart into a large bowl. Add the green onions, slivered almonds, and the sesame seeds as well.

Mix Dressing:
2 Tablespoons sugar
not quite 2 teaspoons of salt
3/4 teaspoon of pepper
1/4 cup salad oil
1/4 cup white wine vinager
1 teaspoon sesame oil

Once you have mixed the dressing-wait until right before you eat to add it to the salad or your salad will get sloppy.

Add the Won-Tons and mix.

Enjoy!

Rainbow Ribbon Mold

Prep Time: 1 hr min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 slice each (about 1/2 cup)

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream or BREYERS Vanilla Lowfat Yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin
in refrigerator.

How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Comments:

*My family loves this recipe, instead of using sour cream I use evaporated milk.

*This is delicious! I use 3 Tbsp. Vanilla Yogurt instead of sour cream. My family's favorite flavor combination is Wild Strawberry, Pineapple and Apricot Jell-o. It's pretty and the flavors taste great together. This is a great side dish at a bridal shower!

*Do suggest letting the first layer sit a bit longer than recipe states... from experience, first layer requires about 25 minutes to set before adding... after that 15 minute intervals is fine. Takes time... but well worth it.