Bacon Apple Spinach Salad

5 slices bacon

¼ c. sliced almonds

2 TB sugar

8 c. spinach and romaine

1 Granny smith apple, unpeeled, cored, diced

Dressing:

1/3 c. extra virgin olive oil

3 TBsp White vinegar

¼ c. sugar

¼ tsp. salt

1/8 red onion, sliced thin

Salt and freshly ground black pepper

Directions:

In skillet, cook bacnon until crisp. Drain on paper towel. Crumble.

In small skillet heat 2 Tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a glass plate and cool for 10 minutes.

Add dressings ingredients in jar, seal lid tightly and shake well. Keep refrigerated and shake again before serving.

In large salad bowl combine spinach, bacon, almonds, and apples. Toss with dressing. Serves 6-8.

Cheesy Stuffed Shells

This recipe was actually shared with me by Aubrey Horner, and our family loved it. Liked it so much that it has since entered our rotation of meals, and better yet, I make a large batch of it, then package the supplies together and freeze for a fast meal during the week.

Ingredients:

1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped

Directions:

Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

Spinach and Artichoke Dip

Ingredients:

1 (14 oz) can artichoke hearts (drained and chopped
1 (10 oz) pkg frozen chopped spinach (thawed and drained)
1 cup mayonniase
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Directions:
1. Preheat oven to 350 degrees
2. Lightly grease a 1 quart baking dish
3. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise , parmesan cheese, and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
4. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Asian Chicken Pasta Salad

I got this reciepe from no biggie.net. It's delicious! Enjoy!

Asian Chicken Pasta Salad

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds - toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)

The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P

Marinate chicken & pasta in the dressing in the fridge overnight.

* It's helpful to under cook the pasta a bit. Al dente would be perfect.

Toss altogether right before serving with round two of the dressing.

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

When I brought this to lunch the other day I didn't have any artichokes or feta cheese and it still turned out okay. So, leave out or add in whatever you think will go well. I love the dressing!

Salad:
20 oz package refrigerated cheese tortellini
1 (14.5 oz) can quartered artichokes
1 (9 oz) bag fresh baby spinach
1 (3 oz) bag sun dried tomatoes
1/2C crumbled feta cheese
1/4C diced red onion

Dressing:
9 Tbl balsamic vinegar
3 cloves garlic, minced
1 1/2 tsp dried oregano
1 1/2 Tbl tomato paste
salt and pepper to taste
3/4C olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil. Blend until smooth. While blender is running, slowly add the olive oil and blend until combined. Pour dressing over salad and toss (I never use all of the dressing.)