These are all delicious and good for you! Try them out!!!
Main Dish: Sherri Sanchez, with Shed-a-pound BruschettaIngredients:
2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2 inch thick slices
1/4 cup olive oil
Place the chicken and 1 cup salad dressing in a bowl. Cover and marinate at least 3 hours in the fridge. Grill chicken, cool and shred. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil and cook 1 min per side til lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Side Dish: Ashley Grinnan, with Easy Cheesy Zucchini BakeIngredients:
1 cup low fat pizza cheese blend/mix
Slice zucchini and place in olive oil greased 8x8 pan. Mix with cheese and seasonings to taste. Bake at 350 degrees for 25-30 minutes. Add a little more cheese on top and bake 5 minutes to brown.
**I probably doubled the amount of cheese in this recipe. We just really like cheese. And I think both times I've made it I've forgotten the green onion. Bummer.
Dessert: Judy Staples, with Blueberry Pie Filling
4 cups fresh or frozen blueberries
1 can (20 oz.) unsweetened crushed pineapple, drained (use drained juice below)
1 teaspoon vanilla
3-4 tablespoons cornstarch
1/4 cup pineapple juice (or water)
Combine berries, pineapple, and vanilla in large saucepan and cook over medium-low heat, stirring constantly until the berry juice colors the mixture.
Combine cornstarch with pineapple juice and stir into the berry mixture. When mixture is quite thick, remove from heat and pour into a baked pie crust.
Cover with plastic wrap and refrigerate for 2 hours or overnight. Serves 8.
Honorable Mention: Andrea Belyeu, with Creamy Tomato Soup**We just really loved this soup, except the first time I made it (when we were picking our winners) I added the optional red pepper flakes and James and I had tears streaming down our faces. We LOVED the taste but it was rather painful. Since choosing the winners, I have made this again in a much milder version and it's simply delicious!
1 T oil (from the jar of the sun-dried tomatoes)
1 c chopped onion
3/4 c shredded carrot
4 cloves garlic, minced
1 tsp kosher salt
1/4 tsp pepper
1 T dried basil
1/2 tsp dried oregano
2/3 c sliced sun-diced tomatoes packed in oil
2 (14.5 oz) cans diced tomatoes, undrained OR 7-8 diced roma tomatoes
1 14 oz can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
-Place oil in a large saucepan over medium heat. Add onion, carrot and garlic. Stir often, cooking 3-4 min or until veggies are tender. Add sun-dried tomatoes, canned tomatoes, chicken broth, salt, pepper, oregano, basil, and red pepper flakes if you wish (basically add everything else except for the cream cheese!). Bring the soup to a boil and then reduce heat to simmer, cover and simmer for 30 min. Remove from heat, place soup in blender (in several batches as necessary). Add cream cheese. Blend for 30 seconds at a time until desired consistency is reached (watch out for a mess if your blender has a vent hole!). Add any additional salt or pepper to taste and serve! Parmesan and fresh basil are recommended as a garnish.