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| Pesto Sundried Tomatoes with Cream Cheese 1 tsbp VE Pesto 2 tbsp hot water 3 tbsp sun dried tomatoes (packed in oil), chopped 1/2 Block of Cream Cheese Mix together Pesto and water, let stand five minutes. Add tomatoes, (this can be made in advance) When ready to serve, spoon over cream cheese that has been spread over small plate. Serve with crackers. |
| Strawberry & Goat Cheese Salad, Dawn Espezel 1 Tbsp Chopped Shallots 2 Tbsp VE Raspberry Vinegar 1 Tbsp VE Balsamic Vinegar � tsp VE Herb Mustard � cup Oil 1 Tbsp Brown Sugar 2 cups strawberry halves � to � cup crumbled goat cheese � to � cup chopped toasted pecans 6 cups torn lettuce or spinach Optional: Orange wedges, blackberries, green onions Combine the first 6 ingredients. Toss with Salad fixins. Serve immediately |
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| Easy Greek Chicken, By Sharon Russell, Serves 4 This easy one dish meal is a satisfying dinner served with a salad. 4 Boneless Skinless Breasts 1 Red Onion � chopped 2-3 minced garlic cloves 1 each red, green pepper diced 2 tsp VE Greek Seasoning 1 c. lite feta cheese, crumbled 4-6 roma tomatoes, diced Place chicken in a bake pan, in a single layer with pieces touching. Layer ingredients on the chicken in the order listed above, ending with feta. Bake covered 20 mins, uncover, remove any excess liquid, leaving at least � to � inch in pan, continue cooking ~15 minutes. |