Tomato and Onion Salad

Prep: 10 min., Stand: 2 hrs. The flavors of this recipe really shine with sweet Vidalia onions.

Yield: Makes 8 servings

Ingredients

• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper
• 4 large tomatoes, thinly sliced
• 1 medium-size sweet onion, thinly sliced
• 1/4 cup chopped fresh basil

Preparation

Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.

Very Berry Pie

• 8 Servings
• Prep: 15 min. + chilling

Ingredients

• 1-3/4 cups frozen whipped topping, thawed and divided
• 1 graham cracker crust (8 inches)
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 tablespoon sugar
• 1 cup cold fat-free milk
• 1 small package instant white chocolate pudding mix

Directions

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar; spoon 1 cup over topping.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.

Chicken Pesto Spinach Pasta

• 12 Servings
• Prep: 20 min. Bake: 40 min.

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1 jar (10 ounces) prepared pesto
• 1-1/2 cups 2% milk
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
• Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Freezer Meals

Enchiladas
Chicken Potpies
Spaghetti Sauce
Chicken Pesto & Spinach Pasta