Italian Macaroni Salad
Ingrediants- 1/2 lb. pasta (elbow or small shells)
Kraft Miracle Whip (not mayo)
6 eggs, hard boiled
Salad Supreme Seasoning (recomend McCormick)
Boil macaroni, al dante, drain. Chop boiled eggs really fine. Add salad dressing and seasoning (1 tablespoon). Stir into pasta. Can add grated carrot or diced celery.
Provided by Leslie

Pepper Salad with Capers
Ingrediants- 3 large peppers, yellow, green, and red
6 Tbsp. Olive Oil
1 garlic clove, peeled and finely chopped
Basil leaves, roughly chopped
2 tbsp. capers
1 tbsp. White wine vinegar
cut the peppers in half and remove core and seeds. Press with palm of hand on back of knife to flatten them. Brush the skin side with oil and place peppers under preheated broiler. Broil the peppers until skins are well charred. Wrap in a towel for 15 minuets. Unwrap and peel off the charred skin. cut the peppers into thick strips and arrange on a serving dish. Scatter over chopped garlic, basil leaves, marjoram and capers. Mix together, then mix the remaining oil, vinegar, salt and pepper and pour over salad. Refrigerate for one hour before serving.
Provided by Leslie

Breaded Chicken Breasts
Ingreadents- Boneless, skinless, chicken breasts, flower*, beaten egg* and italian flavored bread crumbs* (*-just enough to cover chicken)
Thaw breasts overnight. rinse and pat dry with paper towels. Dip each breast in egg that has been beaten then coat with flour. Shake excess off and redip in egg and then coat with bread crumbs, then either fry in melted margarine continuelly turning to brown, or place foil on cookie sheet, spray with pam, place chicken on foil, then bake at 350 degress for 45 minuets to an hour.
Recipie provided by Leslie

Mexican Chicken and Rice
Ingrediants- 1 Tbsp. Oil
1 LB boneless and skinless chicke breasts, cubed
1 EACH onion and green pepper, chopped.
1 cup chicken broth
1-10oz pkg. frozen corn, thawed
1 cup salsa
1 1/2 cup rice
Heat oil in pan on medium high. Add chicken, onion, and pepper. Cook and stir well until chicken is cooked. Add corn, broth, and salsa, bring to boil. Stir in rice then cover for a few minuets. Remove from heat.
Provided by Leslie

Stuffed Shells
Ingrediants
SAUCE: 2 Small Mushrooms finely chopped
1/2 small onion finely chopped
1 Green Pepper finely chopped
2 small cans tomato paste
2 small cans tomato sauce
Garlic Salt OR powder OR fresh chopped Garlic
Italian Seasoning
Parsley flakes
Mix together in Large Sauce Pan, and using the tomato PASTE cans, add 4 cans of water. Simmer on low heat until ready to use. Boil 1 package of Jumbo Pasta Shells until ALMOST done, this makes them easier to stuff. Remove from heat, and douse in cold water to cool. While the sauce and Shells are cooking make your Cheese Filling for the Shells.
CHEESE MIX:
1-2 cups fresh ricotta cheese
1-2 cups fresh Mozzarella cheese
1 cup Fresh Parmesan cheese
1 egg
Parsley for coloring
Mix together and set aside.
In a LARGE lasagna pan, pour about 1/2 the sauce across the bottom of the pan. Stuff enough shells to also fill the bottom of the pan. Putting the sauce in first prevents the shells from sticking to the pan. Once you have stuffed as many shells as you can. Place as many remaining empty shells in the pan as will fit. Once all shells are placed, pour the remaining sauce mixture over the shells. Sprinkle Parmesan cheese over sauce, and bake in a 350 degree oven for 45 minutes. Remove from Oven and sprinkle more parmesan on top if desired. Serve with Salad and enjoy.
Provided by Mykie

Colourful Carrot Rasin Nuggets
Ingrediants: 2 cups carrots, pureed
1/2 small apple, peeled + chopped
1/2 plain bread crumbs
1/2 cup rasins soaked in warm water for 10 mins, drain
1 large egg, beaten
1/2 cup milk
Veggie oil
1. In a large bowl combine carrots, apple, raisins, bread crumbs, egg and milk, mix well. 2. In a skillet heat 2 tablespoons oil, when hot, form nuggets by pushing off teaspoon with finger onto skillet 3. Cook nuggets for 2-3 mins on each side, drain on paper towels.
Recipie provided by Lindsay

Rotel Potatoes
Ingrediants:
1 cn (10 oz) diced Rotel tomatoes, with liquid
2-3 large potatoes
--OPTIONAL--
egg-substitute equivalent to 4 eggs
2-3 oz. nonfat cheese
>4-6 fat-free tortillas
Microwave or boil the potatoes until they are half-cooked; the flesh should still be firm, and not crumbly. Let them cool until you can comfortably handle them, and cut into bite-sized pieces. In a large skillet, dump the can of Rotel tomatoes and most of the juice, then add potatoes. Cool over medium heat, stirring occasionally, until most of the tomato liquid has been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes,and is usually dependant on how hungry you are).Optional: If you want to add eggs at this point, make a crater in the center of the pan and add egg-substitute. Stir the eggs over medium heat until eggs are scrambled. When they are just about done, mix thoroughly with the potato mixture.Serve with cheese (optional), either alone, or wrapped in steamed tortillas. With the eggs and cheese, this make a simple, spicy, and very filling breakfast. Other ideas to try: Stir in spinach, zucchini, mushrooms, and or onions with the potatoes

Peanut Butter Cups
Ingrediants- 1/2 Cup crunched graham crackers
2 Cups confectionar's sugar
I cup chocolate Chips
1 1/2 cup peanut butter
2 sticks margarine
Mix crushed graham crackers and sugar. Melt peanut butter and 1 1/2 sticks margarine. Add dry mixture, press into 9x13 pan. Melt 1 1/2 sticks margarine and chips. Spread on top of mixture and refrigerate.
Provided by Leslie

Carmel Popcorn
Ingreadents- 8 cups popcorn, popped
2 Tbsp. butter/margarine
3/4 cup brown sugar, packed
1/4 tsp salt
1/4 tsp. baking powder
1/4 tsp. vanilla
2 tbsp. light corn syrup
Pop popcorn. Boil butter, syrup, and sugar. Let cool. Add other ingrediants and stir. Pour over popcorn, stir. Set in oven for 15 minuets at 300 degrees. Check and stir. Let sit for 5-10 minuets.
Provided by Leslie