Ingredients:

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 tsp. dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

Directions:

1. Cut up pineapple, avocado and mango; add banana chips, coriander, raspberry vinaigrette or poppy seed dressings and nuts. Mix gently, adding fresh lime juice.
2. Serve on platter adding ginger slices and toasted sesame seeds as garnish.

Ingredients

ASIAN VINAIGRETTE:
* 1/2 cup sesame oil
* 1/2 cup soy sauce
* 1/2 cup rice wine vinegar
* 1/4 cup honey
* 2 tablespoons peanut butter
* 2 tablespoons brown sugar
* 1/4 cup toasted sesame seeds

GRILLED CHICKEN:
* 1/4 cup soy sauce
* 2 Tablespoons brown sugar
* 2 Tablespoons crushed fresh ginger
* 2 whole boneless chicken breasts
SALAD:
* 1/2 head napa cabbage, julienned (about 4 cups)
* 1/2 head red cabbage, julienned (about 4 cups)

Instructions

1. Combine all the vinaigrette ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

2. Mix the soy sauce, brown sugar, and ginger and pour over the chicken in a ziplock bag. Marinate for about one hour, then grill the chicken until cooked through. Cool, then julienne the meat.

3. Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken. Garnish with fried rice noodles and bean sprouts.

Ingredients

* 1 cup (6 ounces) uncooked orzo
* 6 ounces green beans, trimmed and cut into 2-inch lengths
* 2/3 cup bottled Italian dressing
* 1 (4-ounce) jar fancy pimientos, drained and diced
* 8 cups torn salad greens

* 4 large ripe plum tomatoes, sliced
* 12 small balls fresh mozzarella
* 1 (6-ounce) jar marinated artichoke hearts, drained
* 8 thin slices baked ham, cut in half lengthwise
* 16 long, thin breadsticks

Instructions

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook it according to the package directions, or just until tender, about 8 minutes. Add the beans to the water for the last 2 minutes of cooking. Drain out the hot water, rinse the orzo and beans under cold water, and drain again well. Return the cooked ingredients to the pot. Add 1/4 cup of the dressing and the pimientos and toss to mix.

2.Arrange the salad greens on individual plates. Divide the tomatoes, cheese, and artichoke hearts evenly among the plates and then drizzle each salad with the remaining dressing. Top each salad with a helping of orzo.

3.Wrap a piece of ham around one end of each breadstick and serve them with the salads.

This recipe was handed out at a fitness class for a quick, healthy meal so I thought I’d share it here:

INGREDIENTS:

• Tortilla Chips
• Shredded reduced-fat cheddar cheese
• Ready-to-serve romaine lettuce (in bite-size pieces)
• Canned black beans, rinsed and drained
• Fresh tomatoes, diced
• Red onion, peeled and diced
• Flavored vinegar

DIRECTIONS:

1. Place one ounce of tortilla chips on each plate.
2. Sprinkle each one with small amount of cheese.
3. Microwave each plate for 20 seconds so cheese melts.
4. Top plate with lettuce, black beans, tomatoes, and red onion.
5. Serve flavored vinegar on the side.

INGREDIENTS:

• 1 (6 oz. pkg. apricot jello)
• 1 no. 2 can crushed pineapple
• 1 cup water
• 1 (8 oz.) pkg. cream cheese
• 1 large can apricots
• 1 large cool whip or one cup whipping cream whipped
• 1 cup nuts, chopped (optional)

DIRECTIONS:

1. Cook jello, pineapple and water for ten minutes and cool.
2. Mix cream cheese with enough juice from the apricots to make it soft and creamy.
3. Drain and quarter apricots.
4. Mix all ingredients together. 
5. Put in large mold or 9 x 13 pan.
6. Let set overnight.

Serves 15.

INGREDIENTS:

• 1 (8 oz.) package cream cheese
• 1 (8 oz.) carton whipping cream
• 1 large package mini marshmallows
• 1 large can mandarin oranges, drain
• 1 large can crushed pineapple, drain

DIRECTION:

1. Whip together cream cheese and whipping cream.
2. Add marshmallows.
3. Add drained oranges and drained pineapple.
4. Chill for at least eight hours or overnight.

SERVES:  12

INGREDIENTS:

• 1 (6 or 8 oz.) vanilla yogurt
• 1 T sugar
• 2 T orange juice
• dash cinnamon
• 2 green apples
• 1/2 cup seedless green grapes
• 1/2 cup seedless red grapes
• 1/2 cup celery, diced

DIRECTIONS:

1. Cut apples into bite-sized pieces, dice celery, cut grapes in half and mix together in a bowl.
2. Mix yogurt with sugar, cinnamon and orange juice.
3. Pour over fruit.

INGREDIENTS:

• (2) 16 oz. cans fruit cocktail (not drained)
• (1) 20 oz. unsweetened pineapple tidbits (drained)
• (1) 11 oz. mandarin oranges (drained)
• 1 tablespoon lemon juice
• (1) box instant sugar free vanilla pudding
• 2 medium firm bananas (sliced)

DIRECTIONS:

Mix together & enjoy!

SALAD INGREDIENTS:

• 1/2 cup toasted, sliced almonds
• 3 tablespoons of sugar
• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 cup chopped celery (or less depending on your tastes)
• 2 whole green onions chopped
• (1) 11 oz. can of mandarin oranges

DRESSING INGREDIENTS:

• 1/2 teaspoon salt
• dash of pepper
• 1/4 cup vegetable oil
• 1 tablespoon chopped fresh parsley
• 2 tablespoons sugar
• 2 tablespoons vinegar
• dash of tabasco sauce (optional)

DIRECTIONS:

1. In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily!
2. Cool and store in airtight container.
3. Mix all dressing ingredients.
4. Pour into a mason jar and chill.
5. Mix lettuces, celery and onions. 
6. Just before serving, add mandarin oranges.
7. Shake the dressing and toss with salad.

INGREDIENTS

* 4 cups Cabbage, shredded
* 1 (8 ounce) can Pineapple, drained and crushed
* 1/4 cup Raisins
* 1/4 cup Nuts, chopped
* 1/4 cup Coconut, flaked
* 3/4 cup Marzetti® Slaw Dressing

DIRECTIONS

1. In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Serves 8