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.

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.

Ingredients
1 can (20 oz)Dole Crushed Pineapple un-drained
1 pkg (8 serving size) Jello-Brand Raspberry Flavor Gelatin
1 can (16 oz) whole berry Cranberry Sauce
1 medium Apple chopped
2/3 cup chopped Walnuts

Procedure
Drain pineapple reserving liquid in 1 qt liquid measuring cup.
Remove 1 Tbs of the crushed pineapple; set aside for garnish.
Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat.
Add gelatin; stir at least 2 minutes until completely dissolved.
Add cranberry sauce; stir.

Ingredients
Need 1 Cup of the following:
Bananas Diced
Fruit Cocktail
Miniature Marshmallows Crushed Pineapple
Sour Cream

Procedure
Mix above together in a bowl and Chill.