Tasty Tuesday!

Monday
Santa Rosa Salad and Grapes
1 Box seasoned long grain and wild rice mix (like Uncle Bens)
Juice of 1 lemon
2 Chicken Breasts cooked and diced
4 Green onions, chopped
1 Red bell pepper, diced
1 Cup of snow peas in the pod chopped
2 Medium avocados, diced
1 C. Chopped pecans, toasted
Lettuce leaves for garnish, red leaf looks nice
Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar ( I used truvia)
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions.  Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours.  Before serving add avocados and pecans and garnish with lettuce leaves. Serve with Grapes on the side.

Tuesday
Tasty Turkey Phillies and Sweet Potato Fries

1 Package Wheat buns. (I like Bollo Rolls)
1 Package Hormel Natural Choice Turkey ( I like the smoked)
1 green bell pepper
1 onion
1 package sliced mushrooms
1 package sliced provolone or reduced fat colby jack cheese
Dijon Mustard
1 bag frozen sweet potato fries

Cut your veggies and palce them in a pan with a little olive oil. Cook until tender. Slice Turkey while they are cooking. When veggies are cooked, add turkey to warm. Cut Rolls in half place a half a slice of cheese on one side of the bun and broil in oven until cheese is melted. Spread Mustard on the bare bun and top with mixture. Cook Sweet Potatoes while preparing filling. Serve together.

Wednesday
Black Mean Mushroom Tacos with Sliced Strawberries
1 Package sliced mushrooms
1 can black Beans
1 package reduced fat mexican blend cheese
Salsa
Cilantro
1 Lime
avocado
1 package Corn Tortillas

Dice the mushrooms and add to pan with a little olive oil. Try to make a flat layer. Leave for about three minutes to brown and crisp them. Turn them and let sit for another three mintues. When they are browned, add drained can of black beans. When heated through, sprinkle with 1/2 lime juice and chopped cilantro. Serve on tortillas with diced avovado, salsa and cheese. Serve with Strawberries

Thursday

Chicken pillows and Salad

2 cans reduced fat crescent rolls
1 1/2 cups cooked chicken diced
1 8oz tub fat free cream cheese
3 celery stalks diced
1 small onion diced
2 cloves garlic
2 packets chicken gravy mix

Saute celery and onions in 1 tbsp olive oil and salt and pepper to taste. Add them along with chicken to a bowl. Warm the cream cheese so it is workable. Mix all together. Roll out Crescent Rolls. Put two triangles together and pinch seam to make a rectangle. Place an ice cream scoop of filling in the middle. Bring up sides and pinch together. Place seam down on a sprayed cookie sheet. Bake according to roll package or golden brown. (usually 10 mins)
Meanwhile, make gravy according to package.

When done, place one pillow on a plate and pour gravy on top. Serve With Salad

Friday
Easy Spinach Quiche with Fruit

1/2 C. frozen chopped onion
4eggs
1/2 C. milk
salt & pepper

1 C. frozen chopped spinach, squeezed dry (add more if you like)
1 C. shredded low fat cheese of choice.
frozen pie crust (regular not deep dish)

Fresh Fruit of Choice.

Blend first 3 ingredients in blender until well blended and add salt & pepper to taste.  Add spinach and pulse to mix. Sprinkle cheese into pie crusts.

Place crust on large cookie sheet to make transporting easier. Pour egg mixture into pie crust over cheese.  Bake in 375 degree oven for 30-35 minutes or until eggs are set.