Easy Pleasy Pepper and Pear Salad

Hi everyone! I am so excited to be a part of this recipe group. I am always looking for new recipes, and I think ones passed down by friends and family always seem to taste better! :)

The Pepper and Pear Salad is something that I bring to almost every summer BBQ. It goes great with chicken, ribs, and burgers, and is a pretty addition to the table (plus, its not too bad for the figure, either!).

Easy Pleasy Pepper and Pear Salad

1 red bell pepper, pitted and sliced into long pieces

1 orange bell pepper, pitted and sliced

1 yellow bell pepper, pitted and sliced

4 green Anjou or Bartlett pears, cored and sliced

Add 1/2 - 3/4 cup rice vinegar (can find this in the ethnic food aisle), salt and pepper to taste, and toss.

I know it sounds weird, but it is very refreshing. I hope you enjoy it as much as we do!

Chicken and Vegetable Stew

This is the best soup...I think it's the marjoram that really makes it. I usually double the recipe and freeze some. Everytime I make it we absolutely love it. Enjoy!

CHICKEN AND VEGETABLE STEW

1 (32oz) container organic vegetable broth
1 (32oz) container organic chicken broth
2 or 3 chicken breasts (skinned, bone-in)
1 med. onion, chopped (optional)
4 celery ribs, chopped
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Then, reduce heat, and simmer 40-45 minutes till chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Put chicken back in pot.

Add the following ingredients:
1 can black beans, rinsed and drained
1 (16-oz) pkg. frozen baby lima beans
1 small pkg. frozen English peas
1 (14 1/2 oz) can crushed tomatoes
1/3 cup organic ketchup
1 TBSP sugar
3 TBSP red wine vinegar
1 tsp Worcestershire sauce
1 tsp. hot sauce
2 tsp. dried marjoram
Bring to a boil; reduce heat, and simmer, stirring occasionally, about 40 minutes.

Vege Lasagna

This is great for baby food and adult meals. It taste like a meat lasagna and it's super easy to make.

1 Jar Spaghetti Sauce (I use Garden Blend)
2 cups low fat mozzarella cheese
6 dry lasagna noodles (I use the no boil kind to save time)
10 oz frozen fresh chopped spinach
16 0z fat free cottage cheese
1 -2 cups of carrots (run them through a processor to chop finely)
1/2 can pumpkin (optional)

Cook spinach in microwave according to directions. Mix cottage cheese, spinach and carrots in a bowl. Mix pumpkin and Spaghetti Sauce in a small bowl.

In a 9x13 pan (sprayed with Pam) spread 1 cup sauce mixture, place 3 dry noodles and top with cheese mixture. Cover with 1 cup mozzarella cheese then pour 1 cup sauce on top. Top with 3 dry noodles and cover with remaining sauce.

Cover and bake @375 for 1 hour. Uncover and top with remaining cheese - recover and let stand 5 min before serving.

Strawberry Spinach Salad

1 - 10 oz package fresh spinach
1 package fresh strawberries sliced vertically
1 cup pine nuts or slivered almonds

*Dressing:
3/4 cup sugar
1 cup vegetable oil
1 tsp dry mustard (optional)
1.5 Tbsp poppy seeds1 tsp salt
1/3 cup cider or wine vinegar
1/3 cup vinegar
1/2 small finely chopped onion

*this makes a ton of dressing; you can cut ingrediants in half if you want.

Toss everything together and top with feta or blue cheese if desired. Makes enough for a salad you can snack on all week or a dinner party for 8-10 people.

Healthy Primavera

This is a really easy one (about 20 min max prep time) that we love, and if you are doing weight watchers, it's only 6 points for a bowlful!



-8-10 oz. Chicken

-8 oz frozen Spinach (the pre cut kind in a bag)

-1 Tomato (large one or two small ones)

-1 Tbs olive oil

-12 oz. whole wheat Pasta (I use rotinni or penne)-- about two cups worth

-1/2 cup parmesian cheese finely grated -- but not the powdered kind (if that's all you have I think it's about 1/4 cup)

- Garlic Salt and Pepper to taste



Boil chicken, drain, and cut into small pieces. Season with garlic salt and pepper. Set aside.

Cook pasta according to Directions.

I cook the spinach in a bowl covered by saran wrap in the microwave (season it to before heating).

Dice the tomato.

While the pasta is still hot, toss the oil and the parmesian cheese with it and season to taste. Then toss the rest of the ingredients with it. Serve warm.

(You can also sub feta or blue cheese instead of parmesian.)

There are only about 300 cal. and 6 g of fat, with lots of fiber. This recipe makes 4 servings.