Mediterranean Café Salad

Dressing:
¼ c. olive oil or vegetable Oil
3 T. red or white wine vinegar
1 envelope Lipton's onion soup mix
1 clove garlic

Salad:
Medium cucumber
1 can medium size olives
1 red bell pepper and small red onion
2 cups cooked chicken or 1 can (12 oz.) solid white albacore tuna packed in water, drained and flaked
1 head of romaine lettuce
1 can Great Northern beans, drained & rinsed
½ cup crumbled Feta cheese

Mix dressing ingredients and set aside. In large bowl, mix Salad ingredients. Toss with dressing & serve.

Crunchy Curried Chicken Salad

1/2 cup (125 mL) whole cashews
1/2 cup (125 mL) sweetened flaked coconut
1 tbsp (15 mL) curry powder
2 tbsp (30 mL) mango chutney
1/2 cup (125 mL) plain yogurt
3 cooked boneless, skinless chicken breasts (about 3 cups/750 mL diced)
2-3 green onions with tops
1 large Granny Smith apple
4 cups (1 L) mixed baby greens

Directions:

1. Place cashews in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.

2. In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.

3. Using Chef's Knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in Stainless (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.

Yield: 4 servings

Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 g

Diabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb)

Cook’s Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.

Any type of mango chutney, such as Major Grey's or hot mango chutney, can be used in this recipe. Any tart, crisp apple, such as Jonathan, can be substituted for the Granny Smith apple.

© 2009 The Pampered Chef

Stuffed Taco Shells

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

In a 10" skillet cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. Meanwhile, cook the pasta shells, drain and toss with butter or olive oil.

Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. Uncover, and sprinkle crushed chips and shredded cheeses on top. Cook 10- 15 minutes or until cheese is melted and bubbly. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Mediterranean Chicken Couscous

• 1 1/4 cups low-sodium fat-free chicken broth
• 1 (5.6-ounce) package toasted pine nut couscous mix
• 3 cups chopped cooked chicken (about 1 rotisserie chicken)
• 1/4 cup chopped fresh basil
• 1 (4-ounce) package crumbled feta cheese
• 1 pint grape tomatoes, halved
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind
• 1/4 teaspoon pepper
• Garnish: fresh basil leaves

Preparation

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.

Good 4 You Zucchini Carrot Muffins

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds or walnuts
3/4 cup raisins
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup coconut or vegetable oil
1 teaspoon pure vanilla extract

Gently toss together carrot, zucchini, apple, coconut, nuts and raisins; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffins cups (I recommend Pampered Chef Stoneware Muffin Pans) two-thirds full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool a few minutes before removing to wire rack.

French Apple Pastry

1 pkg. (15) refrigerated pie crusts (2 crusts)
1 c. toasted walnuts, finely grated
5 T. sugar, divided
2 T. all-purpose flour
3 medium red baking apples
1 t. Cinnamon Plus Spice Blend
1/2 c. apricot preserves
Vanilla ice cream (optional)

1. Preheat oven to 400*F. Let pie crusts stand at room temperature 15 minutes. Grate walnuts into a small bowl using cheese grater. Add 3 T. sugar and flour; mix thoroughly and set aside.

2. Lightly dust large round stone with small amount of additional flour. Unfold one pie crust and place in center of baking stone (I highly recommend using Pampered Chef Stoneware). Using a spritzer, spray lightly with water. Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal. Using a bakers roller, roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust under forming an even border. Using smooth end of a pastry tool, form a decorative edge. Spray lightly with water.

3. Spread walnut mixture evenly over prepared crust. Using an apple peeler corer slicer, core and slice apples leaving the peels on. Cut slices in half. Starting at outside edge of crust arrange apple slices, slightly overlapping, over nut mixture in a circular pattern. Fill center with slices to form a blossom shape.

4. Combine spice blend and remaining 2T. sugar in flour sugar shaker; sprinkle over apples. Bakes 30-35 minutes or until apples are tender and crust is golden brown. Remove to cooling rack.

5. Microwave preserves in small micro-cooker on high 30 seconds or until melted. Brush over apples and crust edge with pastry brush. Cool at least 10 minutes. Cut into wedges.

Serve warm or at room temperature with ice cream, if desired.

Red, White and Blueberry Pie

1 Pie Shell baked according to package directions or homemade
1 quart fresh strawberries, divided
4 squares (1 oz. each) white chocolate for baking
1 package (8oz.) light cream cheese, softened
3/4 cup cold milk
1 package (3.3oz) white chocolate instant pudding
1 1/2 cups fresh blueberries, rinsed and drained
1 cup thawed frozen light whipped topping

1. Prepare Pie Shell according to package directions and cool.

2. Rinse Strawberries and carefully pat dry on paper towels. Select 6 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice using The Pampered Chef Egg Slicer Plus.

3. Melt white chocolate in covered micro-cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refrigerate until set.

4. Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.

5. Beat cream cheese in 2-QT. bowl with 10" whisk until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries.

6. Arrange blueberries evenly over top of pie filling. Fill a decorator with whipped topping . Pipe rosettes evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into slices.