Confetti Recipes

Put together this meal while the orzo cooks and you'll be out of the kitchen in no time.

This recipe is adapted from one found on www.smittenkitchen.com. Makes 8 servings of 1 cup each. The ingredients are approximate, there is no need to be precise with this. Pretty much just add everything to taste! (This is also great as a salsa like dip for light tostito chips!) For more visual effect, use 1 green pepper and 1 each of red, orange, and yellow.

Great recipe for leftover chicken or rice

Healthy, attractive summer salad.

Easy Stove Top Skillet

Instead of lettuce, try these vegetables

A great summer salad that is sweet, spicy, healthy and refreshing.

From www.family fun.com
Filled with corn, black beans, and cheese, these quesadillas make a hearty lunch or supper. Serve them with your favorite salsa. My husband LOVES these, and doesn't miss the "meat!"

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4

Yummy, colorful, easy veggies!

Delicious colorful chili!

Makes 8 one cup servings

I have seen similar meatloaf recipes with mashed potato frostings that contain dairy products. I decided to create a lighter version with a butternut squash frosting. My girls think these are fun to have for dinner.

low fat and high fiber chilli

From Nutritional Weight and Wellness Cookbook

This is an attempt to simulate Don Quixote Mexican Grill's Rocinante Salad.

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

This is my version of a salad by Master Gardener Ijendu Obasi. It's a tasty, low calorie, nutrient dense salad.
Thanks you, Mr. Obasi.

A vibrantly colorful salad of broccoli, cauliflower, red pepper and carrots. Recipe found on fooddonelight.com

Crunchy raw salad, easy to make, add in what you have, lasts for 3 or 4 days in frig

Great as a burrito or in a bowl without the tortilla. Easy.

A hybrid ice cream and frozen yogurt, made for my junior Home Economics class this week. How can you say no to cake batter and sprinkles?

This delicious meatloaf in the shape of cupcakes with colorful "confetti" vegetable pieces is a great way to sneak more vegetables into your child's diet! Vary your ingredients and spices in this cook once, eat twice recipe and you're sure to create a recipe your family will love Plus, freeze your leftovers and you'll have an easy, microwave-reheatable dish for a busy night!

Based on the Jalepeno Heaven dish, but different.

Yummy side dish....or whenever dish! I also like to add mushrooms or pine nuts when the mood strikes me [NOT included in nutritional information].

Not only are these pleasant to look at but they are just as pleasant to eat!

A delicious cold pasta salad, filled with vegetables and high protein pasta. Cooked, diced chicken, turkey, shrimp or tuna can be added if desired.

Soften Butter. Add frosting mix and water and blend on medium for 1 minute or until smooth. Scrape down bowl during mixing. If frosting is tto thick add more water one teaspoon at a time. Frost on cool cupcakes. Open multi colored sprinkles and sprinkle over freshly frosted cupcakes. Do not let frosting set up or sprinkles will not adhere.