Strawberry Salsa

2 fresh jalapeño chilies, finely chopped
2 cups finely chopped strawberries
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 teaspoon sugar

Directions:
Combine chilies, strawberries, onion, cilantro, lime juice, salt and sugar in a medium bowl. Mix gently to combine. Salsa can be made several hours before serving and chilled. Yield: 3 cups.

Serve with tortilla chips or as a garnish for Quesadillas.

Roasted Asparagus

(from Food Network)

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
grated or shaved Parmesan cheese

Preheat oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches.  Spread the spears in a single layer on a baking sheet lined with non-stick foil.  Drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 - 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.  Arrange the roasted asparagus on a serving platter and top with some Parmesan.  Serve warm or at room temperature.

Lemon Pepper Imitation Crab

1 pound  imitation crab meat

1 stick  butter

¼  onion, chopped

¼  bell pepper, chopped

1 lemon

¼ tsp lemon pepper seasoning

In a small saute pan, melt butter.  Add onion and pepper; cook.  Cut lemon in half.  Put crab in a bowl.  Squeeze half of the lemon over the crab.  Add lemon-pepper seasoning to crab.  Add onions, peppers, and butter to crab mixture.  Toss to coat.  Transfer to 11x7 casserole dish.  Thinly slice remaining half a lemon.  Top crab mixture with lemon slices.  Bake at 400˚ for 20 minutes.  Yields 3-4 servings.

Side dish options: roasted asparagus,  Knorr's brand Herb & Butter rice sides

Creamy Chocolate Peanut Butter Pie

 

4 oz. cream cheese, softened

2 Tbsp. peanut butter

2 Tbsp. butter, softened

1 cup powdered sugar

1 pkg. (4-serving size) JELL-O chocolate instant pudding mix

7/8 cup cold milk

4 oz. Cool Whip, thawed

1 Oreo Pie Crust (6 oz.)

Reddi Whip, to garnish

In a mixing bowl, cream together cream cheese, peanut butter and butter until well combined.  Mix in powdered sugar.  Spoon mixture into the bottom of the piecrust.  Mix together pudding mix and milk.  Beat with wire whisk for 2 minutes.  Gently stir or fold in cool whip.  Spoon into crust over the cream cheese mixture.  Refrigerate for 4 hours or until set.  Serve with Reddi Whip topping.

Lemon Dream Pie

4 oz. cream cheese, softened

4 oz. butter, softened

1 cup powdered sugar

1 pkg. (4-serving size) JELL-O lemon instant pudding mix

7/8 cup cold milk

4 oz. Cool Whip, thawed

1 Graham Cracker crust (6 oz.)

In a mixing bowl, cream together cream cheese and butter until well combined.  Mix in powdered sugar.  Spoon mixture into the bottom of the piecrust.  Mix together pudding mix and milk.  Beat with wire whisk for 2 minutes.  Gently stir or fold in cool whip.  Spoon into crust over the cream cheese mixture.  Refrigerate for 4 hours or until set.

Cheese Topped Peppers

4 medium green peppers

1 lb ground beef

1 medium onion, chopped

1 cup cooked rice

1 can (10-3/4 oz) condensed tomato soup, undiluted

2 tsp Worcestershire sauce

½ tsp salt

dash of pepper

4 slices processed American cheese

Cut tops off peppers and remove seeds.  In a large kettle, cook peppers in boiling water for 3 minutes.  Drain and rinse with cold water; invert on paper towels.  In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add rice, soup, Worcestershire sauce, salt and pepper; mix well.  Spoon into peppers.  Place in a greased 9-in square baking dish.  Bake, uncovered, at 375 for 25 minutes.  Top with cheese.  Bake 5 minutes longer or until cheese is melted.  Yield: 4 servings.

Side dish options:  3 cheese potatoes, corn, fried squash

Chicken Parmesan

3-6       Chicken breasts (approx. 1½ lbs)

½ cup flour

            salt (to taste)

            pepper (to taste)

1          egg

1 Tbsp water

⅓ cup plain bread crumbs

⅓ cup grated Parmesan cheese

½ tsp   Italian seasoning

3 Tbsp canola oil

23.5 oz spaghetti sauce (Prego Traditional)

8 oz     fresh mozzarella

3 oz     block Parmesan cheese

13.25 oz whole wheat spaghetti noodles

1 Tbsp butter

Flatten chicken breasts to ½ to ¼ inch thickness.  Cut in half if very large.  In a shallow bowl, combine flour, salt and pepper.  In another shallow bowl, combine egg and water.  In another shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning.  Dredge chicken in flour mixture, then egg mixture, then bread crumb mixture.  Heat oil in electric skillet to 375 F.  Add chicken and cook for 4 minutes on one side, then turn over and cook for an additional 4 minutes.  Remove chicken from oil and place in a greased 9 x 13 baking dish.  Cover with spaghetti sauce.  Shred Parmesan cheese over chicken.  Tear apart mozzarella ball and place on top of chicken.  Bake in 450 F oven for 15 minutes.  Meanwhile cook pasta according to package directions.  Drain.  Stir in butter to coat pasta.  Serve chicken and sauce over pasta.