Cranberry Spinach Salad

20 oz. spinach
10 oz. coleslaw or cabbage, chopped
6 oz. craisins
1 to 1 1/2 cups candied slivered almonds
12 oz. poppyseed dressing (I like Brianna's, or you can get my poppyseed dressing recipe off of the Candy Bar Salad recipe)

Combine all ingredients except nuts and dressing in a large bowl. When ready to serve, sprinkle almonds over salad and pour dressing over top. Toss until covered.

To candy the almonds:
place slivered almonds in a small saucepan or frying pan. For every 1/2 cup of almonds, also put about 3 Tblsp. sugar in the pan. Place on medium heat, stirring constantly, until the sugar melts and coats the almonds. You will think it is taking forever to work, but I promise the minute you step away, they will burn! Lay them out on a cookie sheet to cool. Once cooled, it is easy to break them into small pieces and sprinkle over the salad.

Candy Bar Salad

Salad:
2 pints fresh strawberries, sliced
2 bags lettuce (about 20 oz.) - I usually use either all spinach or part spinach, part romaine
3 Heath candy bars, crushed

Dressing:
1 cup mayonnaise
1/2 cup milk
1/4 cup white vinegar
2/3 cup sugar
2 Tblsp. poppy seeds

Combine dressing ingredients in blender, and place in fridge to chill until just before serving.

In a bowl, combine salad ingredients and toss.

Just before serving, pour dressing over salad and toss to coat.

Mango Chicken Salad

equivalent of 1 bag (10 oz.) salad, I like Romaine and Spinach mixed
2 chicken breasts, grilled and sliced
1 cup Craisins
1 mango, seeded and cubed
1/2 cup slivered almonds
poppyseed dressing (I like Brianna's)

Toss everything together and serve.

Mango Colada

1 cup mango cubes (about 1 mango)
generous 1/2 cup pineapple chunks with juice together
juice of 1 lime
1/3 cup cream of coconut (NOT coconut milk)
crushed ice

Combine mango, pineapple chunks and juice, lime juice, and cream of coconut in blender. While blender is running, add ice cubes until desired consistency is reached.

Chicken with Twenty Cloves of Garlic

4 small boneless skinless chicken breast halves (1 lb.)
20 cloves garlic, peeled
3/4 cup chicken broth
1/4 cup Light Classic Caesar Dressing
1/4 cup Grated Parmesan Cheese

Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 minutes.

Stir in broth and dressing; cover with lid. Cook chicken 4 minutes on each side or until done (165 degrees F).

Sprinkle with Parmesan. Remove from heat. Let stand, covered, 1 minute. Serve with rice.

Pulled Pork

2 1/2 - 3 lb. pork loin
1/4 cup apple juice (optional)
1 cup applesauce (or cinnamon applesauce)
1/2 cup ketchup
1 1/2 cup brown sugar
6 Tblsp. lemon juice
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. cinnamon
Hamburger buns or tortillas with condiments

Place pork loin in slow cooker with apple juice (if desired). Cook on low for 8 hours. Drain juices and trim fat off meat. Shred meat.

Mix all other ingredients over medium heat, and bring to a boil. Add to drained, trimmed, and shredded meat.

Toast and butter the hamburger buns or put mayonnaise on the hamburger buns, and make into sandwiches. Serve.

Meatballs with Stroganoff Sauce

Meatballs

3 lbs. hamburger
1 pkg. Lipton onion soup mix
1/4 cup Parmesan cheese

Mix together and scoop into balls. Broil for 8 minutes. Roll around and broil for another 8 minutes.

Sauce

3 cans cream of chicken soup
1/2 cup milk
1 tsp. Dill weed
1 1/2 cup sour cream

Put meatballs and all sauce ingredients in crock pot on high until hot. Serve over noodles or rice.