EASY CRANBERRY SALAD

1 (8)oz. Can Whole Cranberries not the jelled kind
1 (6)oz. Can Mandarin Oranges
1 Cup Walnuts, chopped
1 Cup Pecans, chopped

In a medium bowl, fold together the cranberries, mandarin oranges, walnuts and pecans. Chill.

PINEAPPLE-LIME SALAD

1 Small Box of Lime Jello
1 Cup Hot Water
1 Cup Powdered Sugar
1 Cup Crushed Pineapple with juice
1 Teaspoon Vanilla
1 (8) oz. Cream Cheese, softened
1 Cup Whipping Cream or Cool Whip
1 Cup Chopped pecans


Dissolve the lime jello in 1 cup hot water. Let cool. Mix together 1 cup powdered sugar, 1 cup crushed pineapple with the juice and 1 tsp. vanilla
and the softened cream cheese. Add this to the jello and stir well. Then add 1 cup of whipping cream, beat until it is stiff or 1 cup cool whip. Fold this in the jello mixture. Then add the 1 cup chopped pecans last.

HOW TO FIX A CHUCK ROAST

A good way to fix a chuck roast is to pour a can of Beef Broth over it. You can also add some sliced onions and sliced jalapenos peppers on top of it and some dried oregano. Let bake, covered until done. Leftovers can be pulled apart and used as sandwiches on a bun with some cheese and tomato on them.

ASIAN SALAD

1 Package of Ramen Noodle Soup Mix, any flavor
1 Bag (16)oz. Coleslaw mix
8 Medium onions(1/2) cup, sliced
1/2 Cup Sliced Almonds
1 Medium Red Bell Pepper, cut into thin strips
2 Seedless Oranges, 11/2 cups peeled and coarsely chopped
2 Cups Fresh Baby Spinach Leaves, coarsely chopped

DRESSING:
1/3 Cup Canola Oil
1/3 Cup Rice Vinger
3 Tablespoons Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
In a bowl, beat dressing ings. with a wire wisk until sugar is dissolved and mixture is well blended.

Break up the ramen noodles in bag before opening. Discard seasoning packet. Add noodles and all remaining salad ings. together except oranges and spinach to dressing. Toss to mix well. Then stir in the oranges and spinach. Serve. Ref. up to 8 hours.

MEXICAN PASTA DISH

1Lb. Ground chuck
1 Jar Mild Salsa
1 Cup Tomato Sauce use a (15)oz. can
1 1/2 Cups Water
2 Cups Uncooked Regular or Multigrain Elbow Maccaroni
1 Cup Green Giant Niblets Frozen Corn
3/4 Cup Shredded Reduced-fat Sharp Cheddar Cheese

In a skillet cook beef until done. Drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat, cover and simmer for 15 minutes. Stir occasionaly until macaroni is tender. Sprinkle with cheese. Cover. Let stand 1 to 2 Minutes or until cheese is melted.

TURKEY SAUSAGE AND SHELL BAKE

1 Box Shell Macaroni, add some salt to this
1 Lb. Lean Turkey Sausage
1 Container Of Light Ricotta Cheese
2 Cups Shredded Reduce-fat Italian Cheese Blend (8)oz.
1 (9)oz. Box Frozen spinach, thawed and squeezed to drain
1/2 Teaspoon Dried Basil Leaves
3/4 Cup Finely Shredded Carrots
1 Jar Italian Herb Pasta Sauce

Cook the macaroni, drain and set aside. Do not let cook to long and get mushy.
In a nonstick skillet, crumbe the sausage and cook over medium heat until done. Drain.
In a medium bowl, stir ricotta cheese, 1 cup drained spinach and basil leaves until well mixed. Then stir in the carrots and sausage.
Spray a 13x9 glass baking dish. Put the shell macaroni in a single layer in the dish. Spoon the pasta sauce over this. Next add the sausage mixture. Then more of the pasta sauce. Then put the cheese on top and bake for 40 minutes. Watch and don't let cheese get to brown.

DIET ITALIAN SALAD

6 Cups Chopped Romaine
1 Large Can of Chicken Breast, shredded or 2 Cups Shredded Chicken
1 Medium Red Or Green Bell Pepper, chopped
1 Medium Cucumber, unpeeled and chopped
3 Roma Tomatoes, chopped
3 oz.  Salami, Chopped about 1/2 cup
1 (15)oz. Chick Peas, drained and rinsed
1/2 Cup Olives, halfed
1/2 Cup Red Onion, thin sliced
1/4 Cup Basil leaves, torn
2 oz. Parmesan Shredded Cheese

DRESSING:

3oz. Olive Oil
3 Tablespoons Balsamic Vinger
1 Teaspoon Dijon Mustard
1 Teaspoon Sugar
1/4 Teaspoon Fresh Ground Black Pepper
1 Clove Garlic, finely chopped

In a bowl toss all of the salad ings. except the cheese.
In another bowl mix all of the dressing ings. until well blended.
Pour the dressing over the salad. Toss again to coat. Then sprinkle the cheese on top of the salad.