Turkey Salad

4 Cups lettuce, torn into bite size pieces
turkey, cut into strips
2 apples, cored and cut in chunks
1/2 Cup pecans, chopped
4 oz. blue cheese, crumbled

Toss all ingredients together. Prepare dressing.

1/4 Cup olive oil
1/4 Cup cider vinegar
2 teaspoons mustard
pinch of salt and pepper
Add dressing ingredients together and blend together. Serve with salad.

Painted Pepper Pots

by Adriel Zahniser
(Sarasota, FL, USA)

2 Red or Orange Bell Peppers, cut in half, seeds removed
1 - 3 oz. Chicken Breast, grilled or baked
5 Grapes, cut in half
1/2 cup Broccoli Florets, cut into small (dime sized florets)
1/2 cup Frozen Peas and Carrots, defrosted
1/4 cup Low-fat Plain Yogurt
1/4 cup Low-fat Sour Cream
1/2 tsp Brown Mustard
1/4 tsp Lemon Pepper Seasoning


1. Mix chicken, grapes, broccoli, peas and carrots, yogurt, sour cream mustard and seasoning in a medium bowl. Toss to coat evenly.

2. Fill pepper halves with mixture and serve!

Parmesan Croutons

These go great on top of a green salad.

1 loaf day old French bread
1 cup cooking oil
1 tsp garlic salt
2 TBSP grated Parmesan cheese (the dried version in canister)

Preheat oven to 350 degrees.
Cut French bread up into cubes. spread out on baking sheet and drizzle oil over, coating evenly.
Bake in preheated oven for 5 to 8 minutes or until golden brown.
Dump immediately into large paper bag and sprinkle in the garlic salt and Parmesan cheese.
Shake the bag vigorously until croutons are coated well.
Dump out onto rack and let cool.
Store in tightly sealed container in a cool, dry place, and use as needed sprinkled over salads and casseroles.

Wiener Bites

by Annika
(Vanderhoof B,C)

12 bacon slices
8 wieners, cut into 6 pieces each

Cook bacon in medium fry pan until partially cooked. Cut bacon lengthwise and in half. Wrap each piece of bacon around a wiener piece. Cook in 400 degrees oven on ungreased baking sheet for about 5 minutes. Enjoy!

hoppin' john

by trishonia
(texas, fort worth)

6 slices of bacon
2 cups of water
1 16-ounce package frozen black-eyed peas
1 cup rice
1 teaspoon salt
1/4 teaspoon pepper