Wheat Berry Salad and Red Fruit

(Carolee J.)

Healthy, with a strong and addictive fruit flavor!

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked, cooled wheat berries*
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 Tablespoons raspberry vinaigrette dressing

Combine orange juice and cranberries in a small bowl, let stand for 15 minutes. Combine wheat berries, apple, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, and raspberry vinaigrette in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature. Makes about six 1-cup servings.

*To cook wheat berries - boil in lightly salted water for 1 hour with a 3.5 to 1 water to wheat berry ratio- these can be refrigerated for up to 2 days or frozen for up to a month after cooked.

***Gourmet Tuna Salad***

(AnnDee N.)

3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas

Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.

Couscous Salad

(Karen R.)

1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1-2 green onions chopped (optional)
1 large green apple, cored & diced

In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool. In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.

recipe found here

Spicy Buffalo Chicken Dip

(Kellie G.)

Great football party dip.

2 (8 ounce) packages cream cheese
24 ounces chunk chicken breast or 2-3 boiled chicken breasts, shredded
8 ounces buffalo hot wing sauce
1 small bottle (8 ounces) chunky blue cheese dressing
2-3 cups cheddar cheese, shredded
French bread, celery, crackers, etc for dipping

Mix cream cheese, chicken, wing sauce, and blue cheese together and put all in crock pot, until melted (leave out the cheddar cheese). Set crock pot on high for 30 minutes to get everything melted fast, or leave on low setting for 3-4 hours. If using oven mix all in casserole dish, place in oven at 350˚ for 25 minutes. Cut up slices of french bread and celery, crackers and anything else that sounds good for dipping.

Powdered Sugar Icing

This icing gives sugar cookies the sweetness they need, without the heaviness of buttercream or cream cheese frosting. 

1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 Tablespoon milk or orange juice (I always use milk)

In a mixing bowl combine powdered sugar, vanilla, and milk. Slowly stir to combine. Add additional milk, 1 teaspoon at a time, until it reaches desired consistency (drizzling or spreadable).

Makes 1/2 cup. Double or triple for large batches.

Add food coloring for decorating.

Perfect icing for Sugar Cookies.