Olive Garden (Copycat) Grilled Chicken Flatbread Pizza

4 flat breads (pita bread) 1 Cup Alfredo Sauce 2 Cups mozzarella cheese 2 Chicken breasts grilled and thinly sliced roasted red pepper 1 roma tomato diced 3 green onions thinly sliced Preheat oven to 350. Place the flat bread on a large baking sheet. Spread Alfredo sauce on each flatbread, then top with cheese, chicken, roasted peppers, tomatoes and green onions. Place in the oven and cook for 5-7 minutes or until cheese melts. Makes 4 servings.

Fractured Tacos

1 1/2 lb Ground Beef 1 large onion chopped 2 cloves garlic, minced 1 tsp Chili powder 1/2 tsp ground Cumin 1 tsp Oregano 1 tsp salt 1 (6 oz) can Tomato paste 1 (8 oz) can Tomato sauce 1 1/2 Cup water 1 Cup cooked rice 1 (10oz) bag corn chips 1/2 head lettuce shredded 2 tomatoes, chopped 1 Avocado diced 2 cups cheddar cheese, shredded Sour Cream Cook beef until browned, stirring to crumble. Add onion, garlic, chili powder, cumin, oregano and salt. Cook 5 minutes. Add tomato paste, sauce and water. Simmer 25-30 minutes. Add rice to sauce just before serving. To Serve: Arrange corn chips in a layer on a serving platter. Top chips with meat sauce, lettuce, tomatoes and avocado. Top with cheese and sprinkle with hot sauce it desired. Top with sour cream. Serve at once 6 servings.

Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each) Ingredients 1 (15-ounce) can low-sodium canellini beans, drained and rinsed 1 tablespoon olive oil 1/2 large onion, diced (about 1 cup) 2 carrots, diced (about 1/2 cup) 2 stalks celery, diced, (about 1/2 cup) 1 small zucchini, diced (about 1 1/2 cups) 1 clove garlic, minced 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 32 ounces low-sodium chicken broth or vegetable broth 1 (14.5-ounce) can no salt added diced tomatoes 2 cups chopped baby spinach leaves 1/3 cup freshly grated Parmesan, optional Directions In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired.

Barbara Rossiter's Salad

2 heads romaine (used the kind you buy 4-5 in a package, like costco) 4 cups, approx., spring mix lettuce 3 pears 2 avocados 6-8 oz asiago cheese grated ( I usually use Jarlesberg cheese) 1-1 1/2 C whole candied pecans (I put 2 cups pecans in a skillet with 2/3 C sugar and stirred them together until the sugar was all melted and coated the pecans. I didn't use all the pecans in the salad) Briannas Blush Wine Vinigarette for dressing

Angela's Pear Salad

1 Cup candied pecans ( melt one cup of sugar in frying pan and mix in pecans. Coat and then turn out on wax paper. When they are cool - break apart)
Spring mix
Pears - sliced thin
Feta cheese
Mix the ingredients and serve with Girards Champagne Dressing.
This is Angela Larsen's recipe. It is such a winner. My mouth is watering just typing.

King Ranch Chicken

• 3 pounds skinless, boneless chicken breast, cooked and cubed • 2 cans low-fat condensed cream of mushroom soup • 2 cans low-fat condensed cream of chicken soup • 1 can Ro-Tel® tomatoes with green chilies • 1 green pepper, chopped • 1 large onion, chopped • 1 - 6 1/2 ounce package corn tortillas • 2 cups shredded fat free cheddar cheese

Preheat oven to 300°F.

Sauté green pepper and onion in nonstick skillet sprayed with cooking oil spray.

Mix sautéed green pepper and onions with both soups, tomatoes with chilies and cubed chicken.

In a 13 x 9 casserole dish, layer mixture alternately with tortillas and cheese. (Make sure fat free cheese is not on top - it melts in better)

Bake at 300°F for 40 to 45 minutes

Apricot Honey Grilled Chicken

• 1/3 cup Grey Poupon Honey Mustard • 3 tablespoons apricot preserves • 1 teaspoon ground ginger • 4 skinless, boneless chicken breasts

Blend mustard, preserves and ginger. Brush mixture on chicken. Grill or broil 6 to 8 minutes on each side or until done. Brush frequently with preserve mixture.