Tortellini Pasta Salad

Tortellini Pasta Salad by Cora

20 oz fresh three cheese tortellini
1/2 red onion, chopped
2 celery stalks, chopped
1/2 of a log of summer sausage, chopped in small pieces
Italian Dressing to taste (start with a 1/4 cup)

Mix all ingredients together in large bowl and chill for a couple of hours or over night. You can serve right away but it is better if the italian dressing and marinate into everything.

Black Bean Salad

Black Bean Salad by Marcy (Foodnetwork.com by Guy Fieri)

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Bean Salad

Bean Salad by Karina

Ingredients

- 1 chopped medium onion (white, red, or other)
- 1 can garbanzo beans
- 1 can pinto beans
- 1 can butter beans
- 1 can great northern beans
- 1 can black beans
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar (or other)
- salt"

Directions

In a medium bowl, mix everything together.

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

zucchini Pancakes

Zucchini Pancakes by Cora

1 c. shredded zuke
3 T biscuit mix
1 egg
2 T shredded cheddar cheese
1/4 t. dried basil (optional)
1/8 t. salt
1/8 t. pepper

Place zuke in colander to drain, squeeze to remove excess liquid. Pat dry. In a small bowl, combine zuke, biscuit mix, egg, cheese, basil, salt and pepper. Spoon by 1/3 cupfuls onto large skillet or griddle coated with cooking spray. Cook over medium for 3-4 mins. on each side or until golden brown (2 servings).

Chicken With Toasted Couscous Salad

Chicken With Toasted Couscous Salad by Nancy (Saving Dinner by Leanne Ely)

3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)

Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio

Coleslaw

Coleslaw by Cora

2 packages of coleslaw mix (in the produce section)
1/2 carrots grated
1 small onion chopped
1/4 cup Sour Cream
1/4 cup Buttermilk
1/2 cup Mayo
1 Tb Sugar
1 Tb Rice Wine Vinegar
1/2 teaspoon white wine vinegar
salt and pepper to taste

In a large mixing bowl combine coleslaw mix, carrots and onion. In a separate bowl combine sour cream, buttermilk, mayo, sugar, rice wine vinegar, white wine vinegar, salt and pepper. Mix until smooth and then stir into the coleslaw mix. Cover and put into the refridgerator for a couple hours.

Potato Salad

Potato Salad by Tammy

"Yield: 12 servings (serving size: 3/4 cup)


Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil (I used Olive Oil)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber (I used celery in mine)
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation
1. To prepare dressing, combine first 4 ingredients in a large
bowl; stir with a whisk.

2. To prepare salad, place potato and 1/2 teaspoon salt in a
medium saucepan. Cover with water to 2 inches above potato;
bring to a boil. Reduce heat, and simmer 8 minutes or until
tender; drain.

3. Add potato to dressing in bowl, tossing gently to coat; let
stand 15 minutes. Stir in cucumber and remaining ingredients;
toss well. Cover and chill.

Nutritional Information
Calories:90 (28% from fat)
Fat:2.8g (sat 0.2g,mono 1.6g,poly 0.8g)
Protein:1.8g
Carbohydrate:14.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:295mg
Calcium:19mg"

Spinach Rice Casserole

Spinach RIce Casserole by Cora

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
4 cups chicken broth
1 (10 ounce) package fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese or cheddar cheese

Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 20-25 minutes or until rice is tender. (Last night I added chicken and mushrooms before adding the rice and it turned into a great main course)

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).