Berry Delight

from the kitchen of Sherry
My grandkids call this the blue goo, but they love it. I call it Berry Delight!
1 can eagle brand milk
1 frozen package of mixed berries from Costco
1 8 or 12 oz container of cool whip
Take berries from freezer 1 hr before mixing.
Mix eagle brand milk and cool whip together.
Stir in fruit
Makes a lot.

Teriyaki Chicken Salad with Poppy Seed Dressing Recipe

from the kitchen of Jackie

6 Servings
Prep: 30 min. + marinating Grill: 10 min.

Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing

Directions

Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.

Nutrition Facts: 1 serving equals 362 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 50 g carbohydrate, 7 g fiber, 20 g protein.

Easy Strawberry Cheesecake

from the kitchen of Stephanie

Crust:
1 pkg graham crackers, crushed
1 cube butter
1/4 c sugar

Melt butter, mix in sugar and add cracker crumbs.  Press in greased 9x13 pan.

Filling:
2 pkg 8 oz cream cheese, softened
1 1/2 c sugar
1 8 oz tub Cool Whip

Beat cream cheese until smooth, add sugar and mix.  Fold in Cool Whip.  Spread over crust.

Topping:
1-2 lbs fresh strawberries, sliced
1 pkg strawberry Danish Dessert

Mix Danish according to package directions for pie.  Let cool a few minutes.  Mix in strawberries and layer over cream cheese mixture.  Let set in fridge for a few hours. Delicious!!!

Easy Meatloaves

from the kitchen of Niki

2 lb lean ground beef
1 c water
2 beaten eggs
1 box Stove Top Stuffing (Savory Herb is the flavor I use)
1/2 c barbeque sauce (divided)
 1/2 c chopped onion
1/2 c chopped green onion
1 also squeeze in a little ketchup and Worchestershire sauce

Preheat oven to 400 degrees.  Mix ground beef, water, eggs, 1 pkg (6oz) stuffing mix, 1/4 c barbeque sauce and the seasonings.  Shape meat into 4 oval loaves on foil covered baking sheet;  top with remaining sauce.  Bake for 30 minutes or until no longer pink in the middle.

Teriayki Chicken

from the kitchen of Jewal

1 c sugar (can use 1/2 c brown & 1/2 c white or 1 c brown)
1 c ketchup
1/2 c apple cider vinegar
1 clove of garlic (opt)
6 T soy sauce
1 T dry mustard

Line chicken in casserole dish, pour sauce over it.  Bake at 300 degrees for 3-4 hours or bake at 350 degrees for 1 hour.  Serve over rice.  Sauce will thicken as it cools.

Turkey'n Squash Lasagna

from the kitchen of Carol O.


1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times.  Place on microwave plate in microwave on high for 5-6 minutes.  Turn and cook 4-5 minutes longer or until fork-tender.  Cover and let stand for 15 mintues.  Cut squash in half lengthwise.  Discard seeds.  Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink.  Drain.  Stir in tomato paste, parsley, sugar and seasonings.  Bring to boil.  Reduce heat.  Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended.  In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture.  Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce.  Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered.  Bake at 350 for 45-55 minutes or until edges are bubbly.  top with remaining cheeses and bake  5 minutes to melt cheeses,  Let stand for 10 minutes before cutting- serves 12.

Fettuccini with Ham

from the kitchen of Carol O.

3 oz fettuccini (water, salt)
2 oz smoked sliced ham
1 1/2 tsp butter
dash of pepper
1/4 c half and half or whipped cream
grated parmesan cheese
2 oz fresh mushroom
1/4 small pkg (6 oz) frozen peas
dash of salt
1 T flour
chopped parsley
1/2 yellow onion

Cook and drain pasta.  Chop onion and mushrooms, cube ham. Melt butter, saute onion and mushroom until soft, but not brown.  Sprinkle salt, pepper and flour.  Add half and half or cream, a little at a time.  Add peas to warm pasta.  Heat slowly, stirring gently.  Sprinkle with parmesan cheese and chopped parsley just before serving.