Sparkling Fruit Salad

I am making dinner tonight (Chicken and Wild Rice Casserole) for a dear friend who just had a baby girl, and I needed something to go with it. So, I did a quick internet search and found this. It sounds delicious and is the perfect accompaniment for the casserole!

Sparkling Fruit Salad

1 fresh pineapple, cut into chunks (I went with a can to save time)

1 11 oz can mandarin oranges, drained

1 c fresh strawberries, halved

1 c green grapes, halved

1 c white grape juice

1/2 c chilled club soda

In a large serving bowl, combine pineapple, oranges, strawberries and grapes. Combine grape juice and club soda. Pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Skillet Beef and Asparagus

This is my "New Recipe of the Week." As part of my New Year's resolution, I am trying to make one new dish every week. I found this in the March/April edition of my girl, Sandra Lee's, Semi-Homemade magazine. She hasn't disappointed me yet, so I'm sure this will be delicious! I'll let you know after tonight!

Skillet Beef and Asparagus

2/3 c beef stock

1/3 c orange juice

1/4 c soy sauce

1 T cornstarch

1/2 t salt

1/4 t crushed red pepper

1/4 c vegetable oil (I will be using olive oil)

1 lb sirloin steak, thinly sliced

1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces

1/2 c carrot, thinly sliced

1 T garlic

4 thin orange slices, halved

Whisk together stock, OJ, soy sauce, cornstarch, salt and red pepper in a small bowl. Heat oil in a large skillet over medium-high heat Add beef and cook, stirring constantly for 3 minutes--or until desired degree of doneness. Using a slotted spoon, remove from skillet. Add asparagus, carrot and garlic to skillet. Cook, stirring constantly for 3 minutes--or until crisp-tender. Stir stock mixture and add to skillet. Cook for 1 minute, stirring constantly--or until thickened and bubbly. Stir in beef and orange slices. Cook, stirring constantly, for 1 minute. Serve with rice.

Cindy's Chili

Ok, I don't want to brag, but in our group of friends, I am famous for my chili. Make this one time, and you'll find out why! This recipe is from my Aunt Cindy, and I PROMISE you, it is the best chili recipe of all time. Perfect for a cold winter evening! Note: Half the recipe, and you'll still have leftovers.

Cindy's Chili

3 lbs hamburger (you could also use ground turkey or ground chicken)

2 lg onions, chopped

2 lg green bell peppers, chopped

2 sm cans tomato sauce

2 cans kidney beans

1 28 oz can tomatoes

1 qt tomato juice

3 T chili powder

1-1 1/2 T salt

1/4 c brown sugar

3 T white sugar

1 t black pepper

Brown mean, onions and peppers together. Add other ingredients and simmer for 1-1 1/2 hours on low heat. Serve with sour cream, shredded cheddar and jalapenos.

Broccoli Casserole

We got a ton of broccoli in our produce delivery last week, so I am making this casserole to go with the pot roast we are having tonight. YUM!

Broccoli Casserole

2 16 oz pkgs frozen chopped broccoli, thawed (I am using 3-4 stalks of fresh broccoli)

1 medium onion

1 c grated cheese (I am using cheddar)

1 c Cream of Mushroom soup (I am using reduced fat)

1/2 c mayonnaise (I am using olive oil-based)

2 eggs beaten (I am using egg whites)

salt & pepper to taste

bread crumbs or Pepperidge Farm stuffing

Preheat oven to 350. Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs or stuffing mixed with melted butter. Bake for 45 minutes.

Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

Pink Pizza

I make Pink Pizza like three times a week for lunch. I LOVE IT!! This recipe is adapted from a recipe by Harley Pasternak in "The Five Factor Diet." It's low-cal, low-fat, low-carb and filling and delicious!

Pink Pizza

2 lg whole grain or whole wheat tortillas

1/2 c tomato sauce

2 T fat free sour cream

3/4 c shredded nonfat mozzarella (I sprinkle some regular cheddar, too)

Preheat oven to 375. Place tortillas on a baking sheet and bake for 2 minutes. Remove from the oven. Mix tomato sauce and sour cream together. Ladle onto the tortillas. Sprinkle with cheese. Bake until cheese is melted. Yield: 1 (yes 1!!) serving.

Chicken and Orzo Salad

This is another recipe from Semi-Homemade and what we are having for dinner tonight!

Chicken and Orzo Salad

1 16 oz package orzo

1 c light olive oil and vinegar dressing

3 T reduced-fat pesto with basil

2 c shredded cooked chicken

1 pint cherry tomatoes

1 8 oz block feta cheese, cubed (I am using low fat crumbles instead, and only 4 oz)

1 6 oz bag fresh baby spinach

1 4 0z jar pitted kalamata olives, drained

Prepare orzo according to package directions, drain. Rinse with cold water to cook quickly. Drain well. In a small bowl, stir together dressing and pesto. In a large bowl, combine cooked orzo, chicken, tomatoes, cheese, spinach and olives. Pour dressing mixture over orzo mixture and toss to coat. Enjoy!