1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries.
Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.

1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted

2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese

Dressing:
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened

-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together.

1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip

Serves 8

1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.

Fold orange and pineapple chunks into cherry mixture. Line bottom

Of a loaf pan with waxed paper. Pour in cherry mixture and freeze

Overnight or until firm. Let stand at room temperature

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

10 oz (3-1/2 cups) uncooked large shell pasta
2 cups peeled and chopped cucumber
1-1/2 cups sliced radishes
1 cup chopped green bell pepper
1/4 cup diced sweet yellow onion
1 cup peeled, sliced carrots
3/4 cup reduced-fat mayo
1/3 cup sugar
1 tsp dill
1 tbsp white vinegar

Cook pasta according to pkg directions. Rinse and drain in cold water.
In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
In a medium bowl stir together mayo, sugar, dill and vinegar. Stir into pasta mixture tossing gently to coat.

Chicken Pasta Salad

Ingredients
1 cup uncooked spiral pasta
1 cup cubed cooked chicken
1 small green pepper, diced
1 small carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup chopped white onion
1/4 cup chopped red onion
1/4 cup frozen peas, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon ranch salad dressing mix
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, green pepper, carrot, celery, onions and peas.

1 (16 oz) bag coleslaw mix
1 cup quartered red grapes
1 Gala apple, cored and shredded
1 Bartlett pear, cored and shredded
3 green onions, thinly sliced
1 cup fat-free honey Dijon salad dressing

Toss coleslaw mix, grapes, apple, pear and green onions together in a serving bowl.
Pour dressing on top and toss to coat. Cover and refrigerate until serving time.

Serves 16 (1/2 cup each)
Amount Per Serving Cals 50 Cals from Fat 0
Total Fat < 1g 0% Carbs 12mg 4% Dietary Fiber 2g 8% Sat Fat < 1g 0% Chol
< 1mg 0% Protein < 1g 1% Sod 180mg 7%

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Pears
Apples
Grapes
Pineapple
Melon
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped

Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

1/2 cup raisins or diced dried apricots
Lettuce leaves
1/4 cup low fat plain yogurt
2 diced apples
1/3 cup sliced celery
2 tbs chopped walnuts or toasted almonds, pecans or pistachios (optional)

Combine all ingredients except nuts and lettuce leaves. Toss well.

Place on lettuce leaves and garnish with nuts, if desired, then serve.

Makes 4 servings

1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1 can mandarin oranges, cut in half and drained

Mix dry Jello with cottage cheese until dissolved.
Add oranges and fold in Cool Whip.

Cover and keep cold.

Take sweet, ripe apples, oranges, bananas, and grapes, fresh pineapples
Coconut (optional) Nuts coursle chopped ( optional)

Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices.
Wash and dry the grapes, and remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers.
Any other fresh fruit in season may be used for this salad.

Mix together in a small bowl.
Lemon Juice about 1/3 C. (fresh or bottled)
Sugar or artificial sweetener to sweeten to taste.

Frozen Strawberry Salad

1 can strawberry pie filling
1 16oz. can crushed pineapple, undrained
1 14oz. can sweetened condensed milk
8oz. cool whip
1 C. chopped nuts

Mix all together. Put in a 9x13" pan and freeze.

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Directions
Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

1 package (7 ounces) angel hair pasta
4 plum tomatoes, seeded and chopped
1 cup thinly sliced carrots
1 medium cucumber, chopped
6 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; add the tomatoes, carrots, cucumber and onions.

In a small bowl, whisk together the oil, vinegar, salt and pepper.
Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.

Yield: 8 servings.

1/4 cup uncooked acini di pepe pasta
1/4 cup mayonnaise
1/4 cup whipped topping
1 tablespoon finely chopped onion
Dash celery seed
3/4 cup chopped fresh cauliflower
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/3 cup frozen peas, partially thawed
1 tablespoon raisins
Lettuce leaves and minced fresh parsley, optional

Directions
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat.

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Directions
Cook pasta according to package directions; rinse under cold water.

Dressing:
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

Salad:
1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa

1-1/2 lb. box of elbow macaroni
1/2 bunch of green onions, chopped
1/2 tsp. salt (or more to taste)
1/2 each red, orange, green and yellow peppers, total: 2 whole peppers
2 tsp. Dijon mustard (generous)
1-1/2 cups Hellman's Mayonnaise
celery salt

Cook macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions and peppers and salt.
Mix well. Taste for salt and mayonnaise content. Add more if needed.
Coat top of salad with a sprinkling of celery salt and stir in.

24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix.
Stir in the oranges and pineapple.
Chill in refrigerator.

*Note- for a lighter version use fat free Whip topping, diet jello and low fat cottage cheese

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente.
Drain, and rinse under cold water.

1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt
ground black pepper

Cook the pasta in a large pot of salted boiling water until al dente.

1 cup orange sections
1 cup pineapple chunks
1 cup assorted fruit, canned, fresh or mixed
1 cup miniature marshmallows
1 cup shredded coconut (fresh or canned)
2 tablespoons sugar or artificial sweetener
1/2 cup sour cream

Combine all ingredients in a large bowl.
Refrigerate several hours overnight.

7 oz box of ring noodles
1/2 C. of celery and onion
1 med Green Pepper
1 C FF Miracle Whip
7 oz bag of small shrimp

Cut up whatever is your favorite veggies.
Boil Noodles. Mix altogether.
Chill until cold

2 Pts Per 1 Cup Serving.

Serving Information
Serves: 6.0
WW Points:2

Ingredients
1½ Tbs Curry Powder
¼ tsp Cayenne Pepper
1 tsp Ground Cinnamon
½ tsp Salt
1¼ lb boneless skinless Chicken Thighs
2 Tbs Lime Juice
1¼ cup Miracle Whip
1 lb Gnocchi shaped Pasta
8 oz Sugar Snap Peas
1 Mango peeled & cubed
1/3 cup Honey Roasted Sliced Almonds

Procedure
Combine curry powder, cayenne, cinnamon & salt. (Put into an old salt shaker for better control & more even seasoning) Sprinkle 1 tsp of the mixed spices on one side of chicken thighs.
Broil 6" from heat 8 min.

Ingredients
1-1/2 cups boiling water
1 package lime gelatin
1 small package cream cheese, softened
1 medium apple, chopped
1/2 cup nuts, finely chopped
1 small can crushed pineapple with juice
12 pecan halves

Procedure
In a large bowl stir boiling water into gelatin until dissolved.  Add cream cheese and beat at medium speed with electric mixer until the cheese is dissolved.  Add apples, nuts, and pineapple; pour into mold.

Cover; chill until partially set.  Stir then place pecan halves on top of salad for decoration.

Serves: 8.

Ingredients
2 cups Mandarin orange sections in lite syrup
1 large can crushed pineapple in its own juice
1 large container non-dairy whipped topping
2 packages sugar-free orange gelatin
1 large container light cottage cheese

Procedure
Drain orange sections and pineapple; add remaining ingredients, and
mix well.

Refrigerate.