Orange Fruit Dip

1 container vanilla yogurt (I usually use Yoplait)
1/4 c. sugar
Zest of one orange
Juice of one orange
2 c. thawed cool whip (regular sized carton)

Whip first four ingredients together until sugar is dissolved, add cool whip and refrigerate.

Roasted Tomatillo Chicken Pasta

A friend made this for us after Isla was born and I thought it was so good. It's easy to make the sauce and chicken ahead of time. (In fact, I make a large batch of the sauce and freeze it in 3/4 cup containers to make half the recipe at a time.)

4 tomatillos, quartered
6 cloves garlic, peeled
1 tablespoon olive oil
4 cups fresh baby spinach (6 oz)
1 cup fresh basil
2 tablespoons chicken broth or water
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon sugar
1/2 cup Parmesan cheese

12 oz dry pasta (penne or bowtie)
1 large chicken breast, cooked and shredded
1/2 cup Parmesan cheese
1 cup mozzarella cheese

1. Preheat oven to 400 degrees. Place tomatillos, garlic cloves and oil in a baking dish; stir to coat. Roast for 30 minutes.
2. Place roasted tomatillo mixture in a blender or food processor; add spinach, basil, broth, oregano, thyme, red pepper flakes, salt, sugar, and cheese and process until blended.
3. Cook pasta according to package directions (al dente). Drain and set aside.
4. Mix pasta, tomatillo sauce, chicken and Parmesan cheese and put into a 9x13 baking dish.
5. Top with mozzarella cheese and bake at 350 degrees for 30 minutes.

Recipe adapted slightly from here.

Yellow Curry

My brother and his wife brought this recipe back from a cooking class they took in Thailand. Don't be afraid of the fish sauce! It adds a nice salty flavor without being fishy at all. Makes enough for 2-3 servings.

1 chicken breast, cut into small pieces
2 potatoes (I use Yukon gold), peeled and cut into cubes
handful of baby carrots
2 cups coconut milk (I use one can and add water to make two cups)
2 tablespoons yellow curry paste (our favorite brand is Mae Ploy - carried in most Asian markets)
2 tablespoons fish sauce
1 tablespoon sugar

Directions
1. Bring small pot of water to boiling; add potatoes and carrots and cook until tender.
2. Meanwhile, heat coconut milk over medium heat.
3. Add curry paste; cook 1 minute.
4. Add chicken; simmer until done, about 5 minutes.
5. Add the cooked potatoes and carrots.
6. Add fish sauce and sugar; simmer everything for three minutes.
7. Remove from heat and serve over jasmine rice.

Cajun Alfredo

I ordered an amazingly tasty cajun alfredo dish while I was in New Orleans and attempted to recreate it at home (with a few lower-fat changes). It came out tasting pretty close to the real deal.

INGREDIENTS

4 Tbsp Olive Oil
1 (8 ounce) container of tofutti

2 c. milk

2 tsp crushed garlic or garlic paste
1/4 c. grated Parmesan cheese
1/8 tsp ground black pepper
1/8 tsp ground white pepper
1/8 tsp ground red pepper
1/8 tsp paprika
1/8 tsp onion powder

1 c. corn
1 c. finely diced carrots
1/2 diced red bell pepper

5-6 c. cooked pasta

DIRECTIONS

Heat olive oil in saucepan over medium heat. Add tofutti and stir with wire whisk until smooth and creamy. Add milk a little at a time while stirring with whisk. Stir in spices (garlic, parmesan, the three ground peppers, paprika, and onion powder).

Continue stirring over medium heat until sauce thickens. Add corn, carrots, and bell pepper. Toss with hot pasta and done.

My pasta was served with grilled chicken.

Pizza Dough from Rachel's Blog

Neo-Neapolitan Pizza Dough (makes 4 - 10 oz pizza doughs)
5 cups bread flour
1 tbsp sugar
2 tsp salt
1 tsp yeast
2 tbsp olive oil
1 3/4 cups water, room temperature

Directions: In a standing mixer, stir all ingredients together.  Switch to dough hook and knead for 4 minutes.  Let dough rest for 5 minutes, then knead again for 2 minutes. Dough should clear the sides of the bowl but stick a little to the bottom. Add more bread flour or water as necessary. (I have successfully done this by hand as well - just use a spoon or your hand to mix/knead the dough and add a couple minutes to the kneading time.)

Divide dough into 4 pieces, round into balls, and brush with olive oil.  Place into ziplock bags and let sit at room temperature for 15 minutes, then refrigerate overnight.  If you're using it in the next day or three, just remove from fridge 2 hours before shaping and baking.  You can also freeze it the next day and return it to the fridge for defrosting a day before you want to use it.

Quinoa and Black Bean Salad

Dressing:
5 T. fresh lime juice
1t. salt
1 clove of garlic, minced
1/4 c. chopped fresh cilantro
1 t. cumin
1/3 c. olive oil
1/2 t. pepper

Salad:
1 1/2 c. quinoa (uncooked)
1 can black beans, drained and rinsed
1 1/2 c. corn
1 chopped red or yellow bell pepper
1 minced jalapeno
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion

Dressing: 
Combine all ingredients in blender and set aside.

Salad:
Wash quinoa and cook according to package directions, I pretty much cook mine like rice.  Boil water in medium saucepan (2 water to 1 quinoa) and add quinoa.  Cook on medium for fifteen minutes with lid on then remove from heat, fluff, replace lid and let sit for 15 min.

Combine the rest of the salad ingredients in a bowl then add quinoa.  Toss gently with the dressing and serve.  Tastes even better the next day.

This is my variation on a recipe I found on the Tasty Kitchen blog.

Ben's Lit'l Smokies

1 pack Lit'l Smokies
1 cup brown sugar
1/2 cup orange juice (or 1/4 cup concentrate)
1 Tbsp flour
1 Tbsp mustard
1 Tbsp vinegar

Combine in crock pot and heat for 2 hours on high. Or low. Or whatever.

Perfect appetizer for New Year's Eve! (And reheat for breakfast in the morning!)