Corn Salsa

• 2 large ears corn
• 1/4 red onion, diced
• 2 ripe tomatoes, seeds slightly removed and diced
• 1 serrano or jalapeño pepper, seeded and minced
• sea salt and ground black pepper to taste
• juice of one lime
• 1/3 cup fresh cilantro, chopped

1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

Grandma May's Broccoli Salad

1 bunch of broccoli
1 lb. fried bacon or 1-3 oz. pack of real bacon bits
4-8 oz. shredded cheese
Onion to taste

Dressing
1 C. mayo or Miracle Whip
2 T. vinegar
1/4 C. sugar

Chop broccoli and add the bacon, cheese, and onion. Mix the ingredients to the dressing and put over the top of the broccoli mixture. Stir until blended.

Green Bean Casserole

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 400 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Doritos Pasta Salad

Ingredients

• 1 lb. Ground Beef, cooked with 1/2 a small onion
• 1 Pkg. Taco Seasoning
• 16 oz. pkg. Rotini
• 12 oz. pkg. Shredded Mexican Blend Cheese
• 2-3 cups Shredded Lettuce
• 1 pint Cherry Tomatoes, cut in halves
• 1-1 1/2 cups Creamy French Dressing
• 1 Bag Nacho Cheese Doritos (lightly crushed)

Instructions

1. Cook rotini noodles according to package directions. Drain and rinse with cold water.
2. In a large bowl, mix the noodles, cooked beef & onion mix, taco seasoning, lettuce, cheese, green pepper, tomatoes and dressing.
3. Add the crushed Dorito chips over the top.
4. Refrigerate until ready to serve then mix in the Doritos. (If not serving right away, this will allow the Doritos from getting soggy).

Chicken Parmesan Roll Up

·       8 cooked lasagna noodles

·       12 oz cooked shredded chicken (about 3 cups)

·       1¾ cup light tomato pasta sauce

·       ⅔ cup shredded light mozzarella

·       4 Tbsp grated parmesan cheese

·       2 Tbsp bread crumbs

·       Dried parsley

Instructions

1.     Boil and drain your lasagna noodles

2.     Preheat oven to 350F and spray a casserole dish (I used a 9x13)

3.     Mix your shredded chicken (I cook min in crock pot in a little broth on high for about 3 hours, it will shred nicely) with ¾ cups of pasta sauce.

4.     Lay out your noodles and place approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll noodle up.

5.     Place in your casserole dish. Once all 8 rolls are made pour 1 cup of pasta sauce over rolls.

6.     Sprinkle your shredded mozzarella, remaining parmesan and bread crumbs on top of sauce, top with dried parsley.

7.     Bake in oven for approx 25 minutes.

8.     Makes 8 rolls at 5 smart points each or 5 points plus each.

9.     Nutritional info per roll.. Calories 200..Fat 4.5g...Saturated fat 2.2g...Carbs 25.7g...Fiber 1.1g..Sugar 1g...Protein 17.4g

Chicken and Cheese Casserole

2 cup macaroni, cooked

2 cup boneless, skinless chicken breast, chopped

2 cup cream of mushroom soup, undiluted

2 cup skim milk

8 oz low-fat cheddar cheese, shredded Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine macaroni, chicken breast, cream of mushroom soup, skim milk, and cheddar cheese, mixing well. Cover and bake for 35-45 minutes. Remove cover and bake for 10-15 minutes longer. Per serving: 5 SmartPoints; 5 PointsPlus; 5 POINTS (old) 1/8 of recipe

Cheese Beef and Noodle Casserole

2 teaspoons olive oil
1 onion chopped
2 galic cloves,minced
1/4 teaspoon red pepper flakes
3/4 pound ground lean beef (7% fat or less)
4 cups hot cooked whole wheat penne (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 375 degrees.

Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion, garlic and pepper flakes; cook stirring, until, onion is softened, about 5 minutes. Add beef and cook, breaking it apart with spoon, until browned, about 10 minutes.

Stir pasta, marinara sauce, 1/2 cup Monterey Jack Cheese and the parsley into the beef mixture and spread evenly; sprinkle with remaining 1/4 cup cheese. Transfer casserole to oven and bake until cheese is melted and filling is bubbly around edge, about 20 minutes.

Serves 6. 8 Smart Points per 1 cup serving.  (298 calories, 8 grams of fat, 35 grams carbohydrates, 5 grams fiber and 22 grams protein.)