Greek Layered Dip

Ingredients

2		whole wheat pita (pocket) breads (6 inch)
		Cooking spray
1		container (7 or 8 oz) plain hummus
1		container (6 oz) Yoplait® Greek Fat Free plain yogurt
1		tablespoon chopped fresh parsley
1		teaspoon fresh lemon juice
1/8		teaspoon pepper
1		medium plum (Roma) tomato, seeded, chopped
1/3		cup pitted kalamata olives, quartered
1/3		cup finely chopped seeded cucumber
1/2		cup crumbled feta cheese (2 oz)
1/4		cup chopped green onions (4 medium)
1		teaspoon olive oil
1/2		medium cucumber, sliced
1		medium green or red bell pepper, cut into strips

Directions

1.		Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2.		Bake 8 to 10 minutes or until golden brown and crisp; cool.
3.		Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Source

Italian Potato Salad

Ingredients

• 6 red potatoes
• 2-3 cloves of minced garlic
• 3 T olive oil
• 1 T white balsamic vinegar
• 1 tsp minced gardenia peppers
  

Directions

1. Boil potatoes with the skin on. Cool and then peel.
2. Mix ingredients in a bowl.
   
3. Season with salt and pepper to taste.
4. Chill and serve.
   

Lime Vinaigrette

Ingredients

• 3 to 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ginger
  

Combine all ingredients in a shaker and shake

Key Lime Poke Cake

Cake

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 ¼ cups water
• 1 tablespoon vegetable oil
• 4 eggs

Key Lime Filling

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ¾ cup whipping cream
• ½ cup Key lime juice or regular lime juice
• 1 teaspoon grated lime peel

Frosting

• 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
• 2 teaspoons grated lime peel

Garnish, If Desired

• Fresh strawberries
• Key lime slices
• Lemon leaves

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Source

Feta and Tomato Tart

Ingredients

• 9 in Pastry Shell, uncooked
• 3 Tomato, peeled
• 3/4 cup Mayonnaise
• 6 oz. Président® Feta Plain Crumbled
• 1 cup Mushrooms, sliced
• 1 tbs Onion, chopped
• 1 tbs Green Pepper, chopped
• 1/4 Basil, chopped
• Salt and Pepper, to taste

Directions

Arrange half of tomato slices in pastry shell.

Combine mayonnaise, Feta, mushrooms, onion, green pepper and basil, stirring well. Spread half of mixture over tomato slices. Repeat layers with remaining tomatoes and mayonnaise mixture. Bake at 350 degrees for 30 to 35 minutes. Set aside and allow to cool for 10-15 minutes before serving.

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

Source

Nutty Apple Cherry Slaw

Ingredients

• 1/3 cup sunflower oil, vegetable oil or olive oil
• 3 Tbsp. cider vinegar or white wine vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. honey or sugar
• 1-1/2 tsp. Dijon-style mustard or coarse-ground mustard
• 1/4 tsp. salt
• dash ground cinnamon or ground nutmeg (optional)
• 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
• 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
• 1/2 cup dried cherries, dried cranberries, currants or raisins
• 2 Tbsp. thinly sliced green onion (1)
• 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

Directions

1. For vinaigrette: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

2. In a large bowl, toss together cabbage, arugula, apple, cherries and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.

Source