Crab Dip

3 packages 1/3 less fat Philly cream cheese
3 cans crab meat, drained
1/2 onion chopped
2 cloves garlic crushed
Salt & pepper to taste

Using an electric mixer, beat together all ingredients. Spread into baking dish and bake uncovered at 350 for 25 minutes. Serve with crackers and/or veggies.

Taco Dip

1 8 ounce cream cheese
1 16 ounce sour cream
1 package of taco mix
1 cup shredded lettuce
1 cup diced tomatoes
1 cup green peppers, chopped
2 cups shredded cheese, Mexican blend

With electric mixer, beat cream cheese, sour cream and taco mix. Spread on bottom of dish. Layer lettuce, tomatoes, green pepper and cheese. Refrigerate until ready to serve.

Red, White & Blue

For lemon syrup:

1/4 cup sugar
1/4 cup water
1/4 cup fresh lemon juice

Combine above ingredients in small sauce pan over medium heat. Stir until sugar dissolves. Set aside.

1/3 cup sugar
2 Entenmann's pound cakes
1 8 oz. package of Philly cream cheese
1 cup heavy cream
1 package of strawberries cut in quarters
1 package of blueberries

Using an electric mixer, beat sugar and cream cheese until well combined. Gradually mix in heavy cream until the mixture becomes whipped cream.

Slice pound cake. Brush lemon syrup over each side and cut pound cake slices into quarters.

Layer pound cake, whipped cream, strawberries, blueberries and repeat.

Refrigerate for at least 3 hours or more. Best if refrigerated overnight.

Grilled Chicken with Cucumber Peach Salsa

1 1/2 lb. chicken breast grilled
1/2 cucumber diced
1 peach skinned and diced
1/3 cup peach preserves
1 tablespoon fresh parsley

Mix together diced cucumber, diced peach, parsley and 2 tablespoons of preserves. Can be made ahead of time so flavors can blend. While grilling, brush remaining preserves on chicken. Spoon cucumber peach salsa over chicken and serve.

Nonna’s Pasta E Fagioli

2 cup water

4 garlic cloves minced

4 tablespoons olive oil

2 8-oz. can tomato sauce

2 16-oz. can cannellini beans

1 pound of ditalini or elbow macaroni

1 tablespoon parsley

grated cheese

Gently fry garlic in oil 

Add tomato sauce and water, and simmer 10 minutes

Add beans, stir gently, simmer

Cook pasta al dente, drain, and add to bean mixture

Add parsley, stir entire mixture gently

Simmer for a few minutes longer, and serve with grated cheese

Serves 8

Variations:

brown 1/2 lb ground turkey or beef, drain, and add to mixture before you add pasta

Substitute cannellini beans for sweet peas, lima beans, blackeyed peas

Chicken Quesadillas with Pineapple Salsa

1 package soft tortillas
Shredded cheddar cheese
Scallions chopped
1 1/2 lbs baked chicken breast shredded
1 jar pineapple salsa

*Newman's Own makes a great pineapple salsa. Or you can take a regular jar of salsa and mix in some crushed pineapple.

On tortilla, layer chicken, salsa, cheddar cheese and scallions. Place tortilla on top and press down lightly. Bake at 350 for 20 minutes. Cool for five minutes. Cut with a pizza cutter. Serve with remaining salsa, sour cream, guacamole and tortilla chips. 

Grilled Chicken Salad

1 1/2 lbs grilled chicken breast sliced
1 small package of spring mix lettuce
Chopped walnuts
Craisins
Raspberry vinaigrette dressing