Orzo Salad

Now that grilling season is here, I always keep ingredients on hand for this simple salad. It's great paired with grilled chicken or pork.

Ingredients:
1 cup uncooked orzo
1/3 cup pine nuts, toasted
6 ounces feta
1 ounce goat cheese
1/2 cup sliced olives
6-8 large leaves of fresh basil
1/2 cup finely chopped onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
pinch dried taragon

Directions:

• Cook orzo according to package directions; drain.
• Combine pine nuts through onion with pasta and toss.
• Combine dressing ingredients, mixing well, and pour over pasta tossing to coat.
• Cover and refrigerate for 1-2 hours; bring to room temperature before serving.

Banana Bread

Such a simple bread, but really flavorful when you use very ripe bananas. It's delicious toasted.

Ingredients:
2 cups flour
¾ teaspoons soda
½ teaspoon salt
1 cup sugar
¼ cup butter
2 eggs
1 ½ cup mashed banana (3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees. Grease an 8 x 4 inch loaf pan.
• Combine first three dry ingredients with a whisk.
• Cream butter and sugar with mixer on medium speed for 1 minute. Add eggs, one at a time, beating well.
• Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed until moist.
• Spoon into prepared pan. Bake at 350 degrees for 1 hour, until toothpick comes clean. Cool 10 minutes in pan. Cool completely on wire rack.
  

Servings: 1 loaf (14 servings) WW 4

Lemon Bars

I've been "off" chocolate lately, but these yummy bars have satisfied my sweet cravings.





Ingredients:


2 1/4 cups flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sugar
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar



Directions:

• Preheat oven to 350 degrees. Line bottom and sides of a 9 x 13 inch pan with heavy duty foil, allowing edges to hang over sides; grease foil.
  
• Pulse 2 cups flour, 1/2 cup powdered sugar and 1 cup butter in food processor 5 to 6 times until mixture is crumbly. Press onto bottom of prepared pan.


• Bake at 350 degrees one-third up from the bottom of the oven 25 minutes.


• Whisk eggs and next three ingredients in a large bowl until blended. Combine baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture until blended. Pour lemon mixture into prepared crust.


• Bake at 350 degrees on middle oven rack 30-35 minutes, or until filling is set. Let cool in pan on wire rack 30 minutes. Lift from pan using foil sides and cool 30 minutes on wire rack. Remove foil and cut into 24 (2 inch) squares; sprinkle with powdered sugar

Servings: 24

Artichoke Dip

One of the easiest appetizers I make, but oh, so good!

Ingredients:
1 cup light mayonnaise
1 cup grated Parmesan cheese
1 can (14oz) artichokes, chopped
1 clove garlic, chopped
Dill or basil to taste

Directions:

• Combine all ingredients and spread in a pie plate or other shallow baking dish.
• Bake at 350 degrees for 20-30 minutes.
• Serve with baked pita chips or crackers.

Reuben Dip

March means college basketball, and watching basketball calls for appetizers. This hearty reuben dip is a crowd pleaser!

Ingredients:
3 small packages corned beef
8 ounces sauerkraut
1 small can slicedblack olives
8 ounces grated Swiss cheese
¾ cup mayonnaise
cocktail rye bread slices

Directions:

• Combine all ingredients and spread in baking dish.
• Bake for 30 minutes at 350 degrees.
• Spread on rye bread slices to serve.