Broccoli Salad

1 1/2 bunches broccoli, finely chopped
1/2 c. raisins
4 green onions, chopped
8 slices fried bacon, crumbled
1/4 c. sunflower kernels

Dressing:
1 c. mayonnaise
2 T. cider vinegar
1/2 c. sugar

Mix broccoli, raisins and onions together and refrigerate.  Hold bacon aside in reserve.  Just before serving, mix together dressing and add bacon.  Pour over broccoli mixture and let stand 15 minutes.  Top with sunflower kernels.

Nancy Brandon

Guacamole

4 ripe Hass Avocados, scoop out and chop coarsely mash
1-2 chopped Roma tomatoes
1/2 cup small onion finely diced
Juice of one lime
handful chopped cilantro
1/2 to 1 teaspoon of salt
1-2 jalapenos chopped fine, leave out seeds if you don't like it too hot

Mash all of the ingredients above and store in refrigerator or eat right away with tortilla chips

Patti Prieb former CBS AD

WW Five Beans Soup

One can of each kind of beans

• Pinto beans
• Dark red kidney beans
• Light red kidney beans
• Black beans

Drain cans of beans, mix in last 4 ingredients

• Fat-free re-fried beans
• Stewed diced tomatoes
• 1 ½ can of fat free chicken broth
• Salt and Pepper to taste

Flex points-1 point without garnish 

Core-0 points per cup without garnish 

Garnish with sour cream, onions, shredded cheese

I add Butterball grilled Polska Kielbasa  sliced in  1 inch pieces. 

Ann’s BAKED POTATO SOUP

Ingredients:

• 3 lb. russet baking potatoes, baked, peeled, and diced –leave on some of peel
• 1 stick butter
• 1 onion, chopped
• ½  cup sliced celery
• 1 T. parsley
• Water to make 3 quarts
• 2 T. chicken bouillon or chicken stock
• 1 T. salt, or to taste
• 1 teaspoon ground black pepper or to taste

Bring soup to a boil. Cook until celery and onions are tender.

Add last

·         1 can cream celery soup

·         2 cans evaporated milk or half and half

·         Potato flakes as needed to thicken

For garnish, optional

·         sour cream

·         shredded sharp Cheddar cheese

·         bacon, diced

·         Sliced green onion

Preparation:

In large kettle, sauté chopped onion and celery in butter. Add baked potatoes with about 2 qt. water and bring to a boil and add chicken bullion.  Reduce heat to medium or low. Cook, stirring frequently until soup thickens. Be careful not to let it scorch on the bottom. If desired, use potato masher to develop smaller bits of potato. Cover and simmer, stirring frequently, until the mixture is thickened. Stir in evaporated milk and cream of celery soup, salt, pepper, stirring constantly, until soup is hot. Serve the soup garnished with sour cream, bacon, cheese, and sliced green onion, if desired.

Cabbage Sausage Soup

1 lb. Italian sausage (or turkey kielbasa)

1 16 oz. can kidney beans, drained and rinsed

3 cups water

1 14 oz. chicken broth (2 bouillon cubes)

1 10 ¾ oz. condensed tomato soup

1 small head of cabbage coarsely chopped

1 medium onion, chopped

¾ t. salt

¼ t. paprika

½ t. pepper

Bay leaf

Parmesan cheese for garnish

Cook sausage in medium skillet until browned. Drain and combine with all ingredients except beans and cheese in large saucepan; bring to a boil over high heat; reduce heat to low. Cover and simmer 35 minutes or until cabbage is tender. Remove bay leaf, add beans can cook until they are heated thoroughly.

Serve in bowls and garnish with Parmesan cheese. Refrigerate leftovers.

Janelle Elkin, my neighbor

Orzo Vegetable Salad

4 cups cooked orzo and any vegetable or nut you would put in a regular salad. Here are some suggestions

• Fresh corn-cooked cut off cob
• One cucumber peeled and sliced
• Diced tomato
•  Sliced olives
• Sliced green onions 
• Fresh snap peas
• Shelled Edamame
• Sunflower seed kernals
• Flax seeds
• Slivered Almonds

Toss all vegetables with orzo and add olive oil and balsamic vinegar.

Lynn Barrow, my sister

Hot Corn Dip

Ingredients

11 oz can Mexicorn (Green giant) drained
1 cup mayonnaise
1 cup shredded Monteray Jack cheese
½ cup shredded parmesan cheese
Directions

Mix all ingredients. Place in baking dish. Bake @ 350 degrees for 25-30 minutes or until lightly browned and bubbly.

Kim Rikard, Brenda Baker's daughter

Banana Split Cake

CRUST:

2 c. crushed vanilla wafers

1 stick melted margarine

Pack in a square casserole pan for crust

FILLING:

Beat 2 eggs well, about 5 minutes with 2 sticks soft margarine and 2 cups confectionery sugar.  Mix well and pour on crust.

Slice 4 bananas on top of filling. 

Add 1 large can crushed pineapple.

Spread 1 large container of cool whip on top of filling and bananas and pineapple.  Add red cherries for color.

Glenda Thompson

Chicken and Stuffing Casserole

1 Chicken or chicken pieces
1 can of chicken
1 can of celery
1 soup can of milk
Herb stuffing mix                                 

Boil chicken and cut in bite size pieces, save broth for stuffing.  Arrange in the bottom of the casserole dish.  Mix one can of chicken and one can of celery soup with milk and pour over chicken. 

Moisten stuffing herb with chicken broth.  Put stuffing over chicken mixture in casserole dish.  Cook at 350 for 30 minutes. 

Glenda Thompson

Low Calorie Ziti Bake

Makes 4 servings:

8 oz. ziti noodles

1 22-26 oz jar fat-free spaghetti sauce

12 oz. non-fat cottage cheese

2 cups grated fat-free mozzarella cheese

Cook noodles in boiling water until tender.  Drain.  Layer noodles with cottage check and spaghetti sauce in a baking dish.  Sprinkle mozzarella cheese on top.  Bake at 350 degrees for approximately 25 minutes or until bubbly.

Analysis per serving:  370 calories; 1 fat gram

Glenda Thompson