Homespun

May 17, 2000




"Healthy Cooking" Recipes

For several years, it has been my pleasure to attend the "Healthy Cooking" luncheon that the Alamance County Health Department sponsors, as a part of Public Health Month (April). The participants do a great job of encouraging everyone to improve their health by improving their diet.

Today, I want to share as many of those recipes with you as possible.

PASTA SALAD

2 (12 oz.) packages Wacky Mac (vegetable-shaped pasta)
1 (15 oz.) can green peas, drained, if desired
1 (7 to 14 oz.) can mushroom stems and pieces, drained
1 green pepper, chopped
½ onion, chopped
1/3 to ½ bottle fat-free, or reduced fat Ranch dressing
½ cup fat-free, or reduced fat mayonnaise
Lemon pepper seasoning salt, as desired

Cook pasta and drain. Add remaining ingredients. Place in plastic bag and store until you are ready to serve.

You may use any vegetables you like, such as:

You can add chopped chicken or turkey, if you want to add meat to the salad.

ORIENTAL CHICKEN SALAD, with Dressing

3 cups diced cooked chicken
1 cup diced celery
½ cup unsalted peanuts, chopped
1 (11 oz.) can mandarin oranges
2 bananas
6 oz. pea pods
½ cup raisins
¼ cup chopped onions
1 (8 oz.) can unsweetened pineapple chunks

Drain pineapple; save juice. Drain oranges. Combine all ingredients. Serve with Oriental Chicken Salad Dressing.

ORIENTAL CHICKEN SALAD DRESSING
1 small carton plain yogurt
½ teaspoon ginger
½ teaspoon garlic salt
1 teaspoon dry mustard

Combine all ingredients and mix with unsweetened pineapple juice. Pour dressing over Oriental Chicken Salad mix and toss. Serve on lettuce leaf.

HASH BROWN CASSEROLE

32 oz. bag hash browns, thawed
1 can low-fat cream of chicken soup
½ cup fat-free margarine
1 cup fat-free cheese, grated
1 large onion, chopped
1 ½ cartons fat-free sour cream
1 cup reduced fat corn flakes, crushed

Place hash browns and chopped onion in a 9"x13" baking dish. Mix cream of chicken soup, and sour cream. Pour this over potatoes and onion. Top with grated cheese. Drizzle margarine over mixture. Cover with crushed corn flakes. Bake at 350° F for 45 minutes.

CHERRY SALAD

1 can cherry pie filling
1 can crushed pineapple, drained
1 cup sweetened condensed milk (fat-free)
1 (12 oz.) container lite whipped topping
½ cup walnut pieces

Mix all together and refrigerate until ready to serve.



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