Zesty Grilled Veggies

4 zucchini, cut diagonally into 1/2” slices

3 red bell peppers, cut into 1/2” wide strips

3 yellow bell peppers, cut into 1/2” wide strips

1/4 cup zesty Italian dressing

1/4 cup grated parmesan cheese

Preheat grill to medium heat.  Place veggies in grill basket.  Grill 10 minutes or until crisp tender, turning occasionally.  Place in large bowl.  Add dressing; toss to coat.  Sprinkle with cheese.

Serves 8

Zesty Chicken Noodle Soup

1 Tbsp olive oil

1/2 pound mushrooms, thinly sliced

1/2 cup chopped red onions

4 cans chicken broth

1 pound boneless skinless chicken breasts, diced

1 garlic clove, minced

1/4 pound angel hair pasta, broken into 1 inch pieces

2 plum tomatoes, diced

1 Tbsp chopped fresh flat leaf parsley

1 tsp thyme

Heat oil in large pot.  Add mushrooms and onions and cook over medium heat 5 minutes, stirring occasionally, or just until mushrooms give up their liquid and onions are translucent.  Add broth, chicken, and garlic, bring to a simmer over medium high heat and cook, 10 minutes.  Stir in pasta, tomatoes, parsley, and thyme and cook 5 minutes more. 

Serves 4

Zesty Chicken and Pasta

1 pound boneless skinless chicken breasts, chopped

1/2 cup Italian dressing

2 cups broccoli florets

1 onion, thinly sliced

1 red bell pepper, chopped

1 Tbsp chopped parsley

1 pkg (8 oz) pasta, cooked and drained

1/4 cup grated parmesan cheese

Cook and stir chicken in 1/4 cup of the dressing in skillet until no longer pink.  Add broccoli, onion, red pepper and parsley; cook until tender, stirring occasionally.  Toss with pasta and remaining 1/4 cup dressing.  Sprinkle with cheese.

Serves 6

White Chocolate Lime Bars

3/4 cup all purpose flour

1/4 cup sugar

1/4 cup butter, softened

1/4 cup finely chopped pecans

1/4 tsp salt

1 egg yolk

1 cup sugar

1 Tbsp all purpose flour

2 tsp grated lime peel

3 Tbsp lime juice

3 eggs

Several drops green food color

Raspberries or maraschino cherries, if desired

         

          White Chocolate Glaze

          1/2 cup white vanilla baking chips

          2 tbsp butter

          2 Tbsp light corn syrup

          1-2 tsp hot water

Heat oven to 350.  In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk.  Press on bottom and 1/2 inch up sides of ungreased square 9x9 pan.  Bake about 20 minutes or until golden.  In medium bowl, beat 1 cup sugar, 1 Tbsp flour, lime peel, lime juice, 3 eggs and food coloring with electric mixer on medium speed until slightly thickened.  Pour over baked layer.  Bake 25-30 minutes or just until no indentation remains when touched lightly in center.  Cool completely, about 1 hour.  In 1 quart saucepan, heat baking chips, 2 Tbsp butter and corn syrup over low heat, stirring constantly, until smooth.  Stir in water until spreadable.  Spread cooled bars with glaze.  Refrigerate 30 minutes.  Top each with raspberry or cherry.  Store covered in refrigerator up to 48 hours.

White Candy Fantasy Clusters

4 cups rice chex cereal

2 cups pretzel sticks, coarsely broken

1 cup cashews, coarsely chopped

1/2 package (16 oz size) vanilla flavored almond bark

1/2 cup semisweet chocolate chips, melted

Spray 13x9 with cooking spray.  Mix cereal, pretzels, and cashews in large bowl; set aside.  Melt almond bark in saucepan over low heat, stirring constantly.  Pour over cereal mixture, stirring until evenly coated.  Press in pan; cool slightly.  Drizzle with melted chocolate chips; let stand about 30 minutes or until chocolate is firm.  Break into clusters.  Store in airtight container.

Shrimp and Onion Risotto

2 Tbsp butter, divided

8 oz. fresh mushrooms, chopped

1 onion, chopped

2 cups minute white rice, uncooked

2 cups chicken broth

1/4 tsp black pepper

1 pound frozen cooked medium shrimp, thawed

1/4 cup finely chopped fresh parsley

1/3 cup grated parmesan cheese

Melt 1 Tbsp butter in skillet.  Add mushrooms; cook and stir 7-8 minutes or until tender and golden brown.  Remove from skillet.  Add remaining 1 Tbsp butter and onions to skillet; cook and stir on medium heat for 7-8 minutes or until onions are tender and golden brown.  Stir in rice until well blended.  Add broth and pepper; stir.  Bring to boil.  Reduce heat to medium low; cover.  Simmer 5 minutes or until rice is tender.  Stir in shrimp and parsley; cover and let stand 10 minutes or until shrimp are heated through.  Add mushrooms and cheese; stir.

Serves 6

Vegetable Stew With Herb Dumplings

1 onion, chopped

1 Tbsp vegetable oil

1/2 cup uncooked orzo pasta

4 cups chicken or vegetable broth

1 tsp ground mustard

1 bag (16 oz) frozen sweet peas, potatoes, and carrots, thawed

1 can great northern beans, rinsed and drained

1 cup bisquick

2/3 cup cornmeal

1/4 tsp oregano

1/4 tsp basil

2/3 cup milk

Cook onion in oil in dutch oven over medium heat, stirring occasionally, until crisp-tender.  Stir in pasta, broth, mustard, vegetables and beans.  Heat to boiling, stirring occasionally.  Stir together bisquick, cornmeal, oregano, and basil.  Stir in milk just until dry ingredients are moistened.  Drop dough by Tbsps onto boiling stew; reduce heat to low.  Cook uncovered 10 minutes.  Cover and cook 10 minutes longer.

Vegetable Pie

2 cups chopped broccoli or cauliflower

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded cheddar cheese

1/2 cup bisquick

1 cup milk

1/2 tsp salt

1/4 tsp pepper

2 eggs

Heat oven to 400.  Grease 9 inch pie plate.  Heat 1 inch salted water to boiling in medium saucepan.  Add broccoli; cover and heat to boiling.  Cook about 5 minutes or until almost tender; drain thoroughly.  Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.  Stir remaining ingredients in bowl until blended.  Pour into pie plate.  Bake 35-45 minutes or until golden brown and knife inserted in center comes out clean.  Let cool 5 minutes.

Serves 6

Vegetable Noodle Soup

3 1/2 cups milk

1 pkg frozen California blend vegetables

1/2 cup cubed Velveeta

1 envelope Chicken noodle soup mix

Bring milk to a boil.  Stir in vegetables and return to a boil.  Cover and simmer for 6 minutes.  Stir in cheese and soup mix.  Boil.  Simmer for 5-7 minutes or until noodles are tender and cheese is melted.

Serves 5

Vegetable Chili

2 onions, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 Tbsp vegetable oil

1/2 cup water

2 carrots, sliced

2 potatoes, peeled and cubed

1 can chicken broth

2 Tbsp chili powder

2 Tbsp sugar

1 tsp cumin

3/4 tsp oregano

1 zucchini, sliced

1 yellow squash, sliced

2 cans (28 oz each) crushed tomatoes

1/3 cup ketchup

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can black-eye peas, drained and rinsed

In large stew pot, sauté onions, bell pepper, and garlic in oil until tender.  Add water and carrots.  Cover and cook over medium low heat for 5 minutes.  Add potatoes, broth, chili powder, sugar, cumin, and oregano; cover and cook for 10 minutes.  Add zucchini, squash, tomatoes, and ketchup.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in beans and peas; simmer for 10 minutes.

Serves 14