How to Make Easy Meals

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Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Instructions:

Place the brown sugar and season salt into a bowl.  Mix together well.  Place bacon in mix and cover well.  Place coated bacon on a microwave safe dish and microwave on high 1 minute per side.  Bacon should be crisp and easy to crumble.  Use a large clear glass bowl.  Make layers starting with the lettuce.  Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

Ingredients:

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion

Instructions:

Boil macaroni until tender.  Add peas to boiling water for one minute.  Drain macaroni and peas and rinse with cold water.  Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and salt and pepper in a bowl to create dressing.  Set dressing to the side.  In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well.  Cover and refrigerate for 4 hours.  When ready to serve, stir and add one to two tablespoons of milk if desired.

Ingredients:

3 Tablespoon chopped crystallized ginger
2 Tablespoon lemon juice
1/4 cup honey
2 cups cubed cantaloupe
2 cups cubed honeydew melon
3 cups cubed fresh pineapple pieces
4 cups sliced strawberries
1 cup raspberries

Instructions:

Combine ginger, lemon juice and honey in bowl and whisk until well.
Add all fruit to mixture except for strawberries and raspberries.  Mixt gently covering fruit completely.  Cover and place in refrigerator for a minimum of 8 hours.  Stir once during refrigeration.  Just before serving add berries and stir.

Servings: 20

Ingredients:

1 1/2 cups canned chickpeas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup red onion, thin sliced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Place the chickpeas in a large serving bowl.  In a different bowl place the mustard.  Pour in the lemon juice, olive oil and vinegar.  Add the garlic and parsley.  Whisk to incorporate the flavors.  Place the onion and bell pepper into the bowl with chickpeas.  Pour the dressing over the top and toss to coat well.  Sprinkle in the salt and pepper.  Toss again to mix the seasoning into the salad.  Place the salad in the refrigerator for at least 30 minutes.  Serve chilled and stir before serving.

Ingredients:

2 cups whole cranberries
2 oranges, peeled
1 cup sugar
1 cup pecans, chopped
1 (3 ounce) package pineapple gelatin
1 1/2 cups pineapple juice, divided

Instructions:

Place the cranberries in a blender.  Add the oranges.  Blend until chopped fine.  Place 1/2 cup of the pineapple juice in a saucepan over low heat.  Heat 2 minutes or until just about boiling.  Remove the pan of juice from the heat.  Place the gelatin in the warm juice and stir to dissolve crystals completely.  Pour in the other 1 cup of juice.  Place the sugar into the juice mixture and stir until dissolved.  Fold in the nuts and chopped fruit.  Pour into a mold or a large bowl.  Cover and refrigerate until the gelatin has set.

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