DIET PENNE RIGATE PASTA SALAD

1 Box Dreamfields Penne Rigate Pasta or whole wheat pasta 

Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.

Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.

DIET COFFEE FRAPPUCCINO

1 Cup Unsweetened Almond Milk
1 Teaspoon Instant Coffee
2 Packets Truvia

4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.

BROCCOLI GRAPE SALAD

1Cup Lean Turkey Bacon, cut into 1-in. pieces  

1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.

LEMON-RASPBERRY YOGURT BREAD

2 Cups All-purpose Flour
2/3 Cup+1 Tablespoon Sugar, divided
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat-free Lemon Yogurt
2 Large Eggs, beaten
4 Tablespoons Unsalted Light Butter, melted and cooled
Grated Zest of 1 Lemon
1 Teaspoon Vanilla Extract
2 Cups Fresh Raspberries

Preheat oven to 350 degrees F. Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm .

CORNMEAL-CHEDDAR BISCUITS

11/2 Cups All Purpose Flour
1/2 Cup Yellow Cornmeal
2 Teaspoons Sugar
1 Tablespoon Baking Powder
1/4 to 1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup or More Cheddar Cheese
1 Cup Milk

If using self-rising flour do not use baking powder or salt. In a bowl, combine flour, cornmeal, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese and milk just until moistened. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes, until lightly golden. Makes one dozen.

SMOKED SAUSAGE CASSEROLE

1 To 2 Lbs. Smoked Sausage
1(10oz.) Cream of Onion Soup

21/2 Cups Milk
21/2 Cups Uncooked Pasta
1 Cup Frozen Peas
1 Cup Shredded Mozzarella Cheese
1 Can French Fried Onions

Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain. Combine soup and milk in a separate bowl and wihisk till smooth. Pour into the sprayed casserole dish. Stir in pasta, sausage, peas and half of the cheese and onions. Cover tightly with foil and bake for 45 minutes. Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake until golden brown 5-6 minutes. Let rest for 10 minutes before serving.

RICE SALAD

1 Can (4oz.) Sliced Mushrooms, drained
1 Tomato, chopped
2 Cups Minute Rice, not cooked
1 Cup Italian Dressing
1 Cup Water
1 Cup Diced Cucumbers
1/2 Cup Chopped Green Onions
1 (16oz.) Can Peas, drained

Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover, let stand 5 to 10 minutes. Stir ricethen put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes. Toss. Ref. until ready to serve.