Sesame Orange Cold Chicken Salad

Ingredients

3 chicken breasts, cooked and diced
1 c. onion, diced and sautéed
1 c. celery, diced and sautéed
¾ c. cucumber, diced
Zest of 2 oranges
½ c. toasted walnuts, coarsely chopped

Sauce:
1 tsp. sesame oil
1 tsp. soy sauce
1 tbsp. apple cider vinegar
Juice from 1 orange

Seasoning:
¼ tsp. ground mustard
½ tsp. ground fennel seed
Pinch of cumin
Pinch of cayenne pepper
½ tsp. sugar
¼ tsp. ground clove
½ tsp. ground black pepper
½ tsp. kosher salt

Directions

Mix the chicken, onion, celery, cucumber, orange zest, and walnuts. Mix the sauce ingredients together. Add the seasoning to the sauce. Pour sauce over the chicken mixture and toss to coat. Excellent with wheat pita or in a wrap.

Black Bean Salad with Fresh Corn

Black Bean Salad with Fresh Corn
Ingredients

* 2 cups black beans, cooked, rinsed
* 1 ear corn, boiled, kernels removed from the cob
* 1/2 medium red onion, diced
* 1/2 medium red bell pepper, diced
* 1/2 medium poblano pepper, diced
* 1/4 cup chopped cilantro (leaves and stems)
* 1/2 cup lime juice
* 1/4 cup olive oil
* 1/2 tablespoon ground cumin
* 1/2 tablespoon black pepper
* 1 tablespoon salt

Directions

Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

Pastina with Peas

Pastina with Peas

8 oz. little pasta shells
1 cup chicken stock
1 cup frozen peas
½ cup (4 oz) fat free cream cheese, room temp.
1-2 cups of mozzarella cheese
½ cup parmesan cheese
Optional:
Garlic
Italian Seasonings
Directions
Bring a large pot of water to boil over high heat. Add the pasta and cook about 12 minutes or until done. Drain the water.
While the pasta is cooking, heat the chicken stock and the peas to thaw them out.
Once the pasta is done and the water has been drained, add the chicken stock with the peas to the pasta.
Then add all of the cheeses. Stir over low heat until all of the cheese is melted and it forms a sauce.
Add Italian seasonings and garlic to taste
Transfer to a large bowl and serve.

Fantastic Focaccia

Fantastic Focaccia Bread

Ingredients:

1 package (13.8 ounces) refrigerated pizza crust

2 garlic cloves, pressed

2/3 cup (2 ounces) grated fresh Romano or Parmesan cheese, divided

2 cups (8 ounces) shredded mozzarella cheese, divided

2 teaspoons dried oregano leaves, divided

2 firm plum tomatoes, sliced

Directions:

1. Preheat oven to 375°F. Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker's Roller(R). Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper. Sprinkle olive oil over top of dough.

2. Grate half of the Romano cheese over crust using Deluxe Cheese Grater. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano. Thinly slice tomatoes with Ultimate Slice & Grate fitted with adjustable thin slicing blade; arrange in single layer over cheese. Top with the remaining mozzarella cheese and oregano. Grate the remaining Romano cheese over top.

3. Bake 25-28 minutes or until crust is golden brown and cheese is bubbly. Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula.

Yield: 24 appetizers

Nutrients per serving: (2 appetizers): Calories 160, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 10 g, Sodium 370 mg, Fiber less than 1 g

Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb)

Cook's Tips: This recipe can be made on the Classic Round Stone. Roll pizza crust to a 12-inch circle; proceed as recipe directs.

There's no need to peel garlic cloves before pressing when using the Garlic Press. When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.

(C)The Pampered Chef, Ltd. 2002

PB & J bars

Ingredients

• 2-1/2 cups flour, plus more for the pan
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter, at room temperature
• 1 cup sugar

• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups creamy or crunchy peanut butter
• 1-1/2 cups seedless jam, such as raspberry
• 1/2 cup salted peanuts, chopped

Instructions

1. Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.

2. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.

3. Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.

4. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars.

Creamed Corn

16 oz. bag frozen corn (I used 4 cans and it was fine)
1 cube butter
1 8 oz. package cream cheese (I used fat free)
1 Tbsp. sugar
1/2 c. milk (used skim)
salt and pepper to taste

Mix all ingredients and cook in crock pot on high for 2-3 hours or low for 3-4 hours. I took out a few cups and pulsed it in the blender. Make it as smooth or chunky as you want. Really easy and good!

Horseradish Potato Salad

I couldn't come to the BBQ lunch bunch. (Thank you Susan BTW!!) But here is what I would have brought:

Cooking Light
Yield: 6 servings
Ingredients
4 large baking potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 hard-cooked eggs, chopped
3 bacon slices, cooked and crumbled
2 green onions, sliced
Preparation
Peel potatoes, and cut into 1-inch cubes. Cook in boiling salted water to cover 12 minutes or until tender. (Do not overcook.) Drain and cool.

Stir together mayonnaise and next 5 ingredients in a large bowl; add cubed potato, egg, bacon, and green onions, tossing gently. Cover and chill.