Lucky Duck Punch

1 package berry blue flavored unsweetened Kool-Aid Mix (Hawaiian Punch Blue works too)
1 (2 liter) Sprite or 7-Up
1 (64 oz) white cranberry juice or white grape juice
1 cup sugar (or to taste...I used about 3/4 cup)
8 scoops vanilla ice cream
1-3 new (washed) rubber duckies

In a large punch bowl, stir together Kool-Aid, Sprite, and juice. Taste and stir in sugar to your liking. Float scoops of ice cream on top. The ice cream melts and turns the punch a baby blue color with white "clouds" on top. Place rubber duckies or a toy boat on top to float around.

Easy Veggie Pizza

PREP: 30-45 minutes
SERVES: 4-6

INGREDIENTS:
1 zucchini squash, quartered and sliced
1 yellow squash, quartered and sliced
1/2 cup red onion, sliced into thin, 1" pieces
1 red bell pepper, chopped into 1/2" pieces
1 Tbsp olive oil
2 tsp Italian seasoning
1 tsp minced garlic (or two pressed garlic cloves)
4 Tbsp yellow cornmeal
2 cans refrigerated Pillsbury pizza dough
1 cup pizza sauce
2 cups shredded Italian cheese mix (or shredded mozzarella cheese), separated
1 cup fresh spinach leaves
1/4 cup crumbled low-fat feta cheese

DIRECTIONS:
Combine zucchini, yellow squash, red onion, bell pepper, olive oil, Italian seasoning, and garlic in a medium-sized bowl. Mix to coat vegetables thoroughly. Sprinkle 2 Tbsp of cornmeal on each of 2 baking sheets or pizza stones. Open pizza dough and unroll onto baking sheets or stones.

Spread 1/2 cup of pizza sauce onto each pizza dough, almost reaching the edges. Spread 3/4 cup of shredded cheese on each pizza. Spread 1/2 cup of spinach leaves on each pizza. Spread half of the vegetable mixture on each pizza. Sprinkle half the feta cheese on each pizza. Top the pizzas with the remaining 1/4 cup shredded cheese each.

Bake the pizzas at 425 degrees for 15-19 minutes or until crust is golden brown.

ESTIMATED NUTRITIONAL INFORMATION

6 servings

Amount per Serving

Calories – 514.7

Total Fat – 15.3 g

Saturated Fat – 7.0 g

Polyunsaturated Fat – 1.5 g

Monounsaturated Fat – 2.0 g

Cholesterol – 25.6 mg

Sodium – 1,410.7 mg

Potassium – 236.2 mg

Total Carbohydrate – 73.5 g

Dietary Fiber – 4.3 g

Sugars – 10.2 g

Protein – 22.1 g

White Turkey Chili

*Adapted from "Saving Dinner" by Leanne Ely (p.99)

SERVES: 6
PREP TIME: 30-45 minutes

INGREDIENTS:
1 onion, chopped
2 cloves garlic, pressed
1 lb. ground turkey
salt & pepper to taste
1 can cannellini beans, drained
1 can corn with red and green peppers, drained
1 16-oz. jar salsa
1 15-oz. can tomatoes with garlic and onion

DIRECTIONS:
In a skillet, brown turkey, salting and peppering to taste. When turkey is almost browned, add garlic and onions and cook until translucent. Drain grease, if needed. Add the rest of the ingredients and heat until bubbly and completely heated through.

Serve with cornbread.

Crock Pot Corn Chowder

*Adapted from "Saving Dinner" by Leanne Ely (p.72).
**Note to self: last time I made this we all thought it was VERY bland.

SERVES: 6

INGREDIENTS:
5 russet potatoes, peeled and cubed
2 uncooked chicken breasts, cut into bite-sized pieces
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 Tbsp. butter
1 can chicken broth
1 1/2 cups evaporated milk
1 tsp. Kosher salt
pepper to taste
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

DIRECTIONS:
In a crock-pot, add everything but the milk and cook on low for 8-9 hours. Add the evaporated milk and cook another 30 minutes, then serve.

Serve with grated cheddar cheese on top.

Roasted Baby Red Potatoes

SERVES: 6
PREP TIME: 25-30 minutes

INGREDIENTS:
6 baby red potatoes
2 Tbsp. olive oil
1 Tbsp. seasoning salt
1 tsp. Italian seasoning
1 cup chicken broth

DIRECTIONS:
Cut potatoes into 3/4" cubes. Add all ingredients in a large skillet and mix to coat thoroughly. Cook on medium-high heat for 15 - 20 minutes, stirring regularly. Potatoes should just be soft to the touch when finished.

Chicken Balsamic

SERVES: 6
PREP TIME: 30-45 minutes

INGREDIENTS:
3 Tbsp. flour
salt and pepper to taste
6 boneless, skinless chicken breast halves
1 Tbsp. olive oil
1 cup balsamic vinegar
1 cup chicken broth
1 tsp. rosemary, pressed

DIRECTIONS:
1. On a dinner plate, blend flour and salt and pepper. Dredge chicken and tap off any excess flour.
2. In a skillet, heat the oil over medium-high heat. Add chicken and brown quickly on both sides, about 2 minutes per side. Then add the vinegar and bring to a boil. Reduce the heat and let simmer until vinegar is reduced by about two-thirds.
3. Add the chicken broth and continue to simmer until the chicken is tender and fully cooked, about 10 minutes. Remove the chicken and keep warm. Add the rosemary and keep the sauce boiling unitl it's reduced some more, about another 10 minutes.
4. Serve with sauce spooned over the top.

Serving Suggestions: Roasted baby red potatoes and steamed green vegetables or green salad.

Healthy Ravioli Toss

From Cooking Light Magazine, March 2010.

Serves: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)

INGREDIENTS:
2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

DIRECTIONS:
1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.