Cranberry Pear Salad

Also borrowed from: Deals to Meals

1 large romaine lettuce, chopped
2 c. spinach leaves
1 pear, cubed
1 c. shredded Swiss cheese
1/4 c. dried cranberries
1 apple, cubed
Dressing:
1/2 c. sugar
2 t. dried onion
1/2 t. salt
1 T. poppyseeds
1/3 c. lemon juice
1 T. Dijon mustard
1/3 c. olive oil or vegetable oil

Chop romaine lettuce and spinach and place in a large bowl. Shred
cheese, and cut apples and pear. Place apples and pear pieces in a
small amount of orange juice or lemon juice to prevent browning.
Mix all dressing ingredients together until smooth and combined
(you can put all of the ingredients in a food processor or blender until
smooth). Place all of the salad ingredients into the bowl with the
romaine and spinach and serve with the poppyseed dressing.

Cream Cheese Chicken Soup

Source: Deals to Meals meal plan

2 T. butter
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
2 stalks celery, diced
3 cups chicken broth (or 3 chicken boullion cubes + 3 cups water)
3 potatoes, peeled and finely diced
1 cup milk
4 T. flour
8 oz. cream cheese
seasonings to taste: pepper, parsley, oregano, salt, thyme
2-3 chicken breasts, cooked and cubed

In a large pot, melt the butter and add the onion, garlic, celery and
carrots. Saute, stirring often, for 3-4 minutes, until the veggies are
slightly tender and the onions are translucent. Add the chicken broth
and potatoes. Bring the soup to a simmer and cook, partially covered,
until the potatoes are tender, about 10 minutes. In a liquid measuring
cup, vigorously whisk the flour and milk together until smooth.
Whisk the mixture into the soup, stirring quickly, and cook over
medium heat for 3-4 minutes, until the soup begins to thicken
slightly. Stir often to ensure the soup doesn’t burn. Soften the cream
cheese in the microwave until it is very soft/melty. I usually place the
unwrapped cream cheese on a plate and microwave it for one minute
at 30% power. I like it really, really soft so it doesn’t leave lumps in
the soup. Add the cream cheese to the soup in small tablespoon-size
pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until cream cheese is melted and mixed in well. Add the chicken and heat through. Add spices to taste.

Creamed Ham Bake

Courtesy the Daily Herald originally from the Family Dinner Cookbook

3 cups egg noodles, cooked
1 lb. ham, cooked, cubed (or chicken)
8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese
1 cup mozzarella cheese, grated
1/2 cup green onions, chopped

Spread cooked egg noodles in greased 9x13 pan. Combine remaining ingredients. Pour over noodles. Bake at 350 degrees for 30 minutes.

Green Smoothie Update

1 orange (or two mandarins or clementines)
1 1/2 cups spinach
1 cup frozen fruit (any kind-blueberries are kind of over-powering though)
1/2 banana
1/2 cup water (or more as needed)
1/3 pkg. powdered orange crystal light drink bottle mix (or other..Hi-C or whatever)
ice if necessary
1/8 lemon including rind (only with Super Blender)

Blend and enjoy. I have found that the orange really makes it in my book. Water needed varies according to how much juice is in orange and how much frozen fruit/ice you use.

Skillet Chili Mac

I made this the other night and it was delicious. I love a meal that can come together quickly like this and yet taste great. I think it could have used more pasta, so next time I would probably add another 1/4-1/2 cup water and 1/4-1/2 cup more pasta. Also, I only used half the cheese (and stirred it in according to directions). I thought that was plenty of cheese (I used half shredded parmesan and half cheddar) so if you are trying to cut calories, this is a great way. I also think the oil could be eliminated from the first step-and my kids were not huge fans of the green chiles-but that's a matter of personal taste. Enjoy!

Skillet Chili Mac
Source: Mimi's Fit Foods

1 T. oil

1 lb. ground beef

1 onion, minced

3/4 T. chili powder

1/2 T. cumin

1/2 tsp. salt

3 garlic cloves, minced

1 1/2 tsp. brown sugar

1 8 oz. can tomato sauce

1 cup water

4 oz. (1 cup) penne pasta (whole wheat pasta boosts the healthy factor!)

1 can diced green chiles, drained (optional)

1 cup shredded cheese (any kind-reduced fat if you are watching calories), divided

Heat oil in skillet, add ground beef, onion, chili powder, cumin, and salt. Cook until ground beef is no longer pink. Drain off any excess grease. Add garlic and brown sugar and stir until fragrant, about 30 seconds. Add tomato sauce, water and pasta. Cover and simmer until pasta is done, about 12-15 minutes, stirring often. Remove from heat and stir in half of cheese and chiles until cheese is melted and chiles are warmed through. Serve with additional cheese sprinkled on top.

Serves 4.

8 pts plus

Baked Tortilla Chips

corn tortillas
coarse salt works best but can use table salt
cooking spray (like Pam)

Set oven racks at middle and upper middle position. Preheat oven to 350 degrees. Spray 2 large cookie sheets with Pam. Cut tortillas into fourths using a pizza cutter. Spread them on cookie sheets in a single layer. Spray with Pam and sprinkle coarse salt on them. Bake for 8-12 minutes until golden brown. Remove pans from oven, flip chips over and bake again for 8-12 minutes. Do not overcook.

Peach Salsa

2 peaches, cored and diced
1 red pepper, diced
1/4 cup onion, diced
1 jalapeno, seeded and minced very finely
small handful of cilantro, chopped finely
pinch of coarse salt
juice of 1/2 lime

Mix ingredients, cover and refrigerate. Great on pork loin or eaten with tortilla chips, or fish tacos.

Source: Annie's Eats