THIRSTY THURSDAY

Smoothies are so good for snacking or breakfast. Today's recipe comes from the June issue of COOKING LIGHT. The variations start with basic ingredients and then change up the flavor by adding different fruits.

BRIGHT AND SUNNY SUMMER SMOOTHIES
BASICS:
Place 1 cup plain 2% reduced fat Greek yogurt in a blender. Add your favorite flavor combination to make-

TROPICAL
Add 1 c. cubed peeled fresh pineapple, 1 c. diced peeled mango, 1/4 c. fresh orange juice, 3 tbsp. agave nectar, 2 tsp. fresh lime juice, and a dash of salt to blender; process until smooth. Add 1 cup of crushed ice; process until smooth.

ORANGE CREAM
Add 1 c. orange sherbet, 1 tsp. grated orange rind, 3/4 c. fresh orange sections(about 1 large orange), and 1/2 tsp. vanilla to blender; process until smooth. Add 1 c. ice; process until smooth. Pour into glasses; top evenly with 2 tbsp. coarsely chopped cinnamon roasted almonds. Serve immediately.

CROCKPOT WEDNESDAY

Today's recipe comes from TASTE OF HOME and can be used as a side dish or for dipping tortilla or corn chips. I think it would go very well with burgers or barbecue chicken also.

SWEET AND SPICY BEANS
1 (16oz.) can kidney beans, rinsed and drained
1(15 1/4 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1(15 oz.) can chili with beans
1 c. barbecue sauce
1 c. salsa
1/3 c. Packed brown sugar
1/4 tsp. hot pepper sauce
chopped green onions, optional

In a 4 or 5 qt. slow cooker, combine the first nine ingredients. Cover and cook on LOW for 5-6 hours. Top with green onions, if desired.

TUESDAY'S TREAT

S'mores are always a special treat around the campfire. With this recipe you won't have to wait for the chance to build a campfire. You'll be able to enjoy s'mores every day! It comes from the current issue of CUISINE AT HOME.

S'MORE COOKIES
1 c. all-purpose flour
3/4 c. fine graham cracker crumbs
1/2 tsp. EACH baking soda and kosher salt
1 stick UNSALTED butter, softened (8 tbsp.)
1/2 c. creamy peanut butter
1/2 c. EACH granulated sugar and packed brown sugar
1 egg
1 tsp. vanilla
24 large marshmallows, halved horizontally
48 Hershey's chocolate bar pieces (4 pieces)

Preheat oven to 375.
Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream peanut butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes. Beat in egg and vanilla until incorporated. Blend in flour on low speed just until incorporated.
Scoop dough by tbsp. onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4-5 minutes more. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.

MEATLESS MONDAY

As I have said many times before,"I never met a potato I didn't like." I'm always looking for new ways to prepare potatoes or add a twist to an old favorite recipe. Today's recipe takes fried potatoes and kicks them up a notch. It comes from the current issue of CUISINE AT HOME.

SKILLET POTATOES WITH APPLE AND ONION
Heat: 3 tbsp. oil
Add:
1 1/2 lb. russet potatoes, peeled, quartered, and sliced 1/4 inch thick
1 yellow onion, diced
salt and black pepper to taste
1 sweet, tart apple, cored and diced (such as Braeburn or Honey Crisp)

Heat oil in a 10 inch skillet(preferably cast iron) over medium until it shimmers.
Add potatoes and onion to hot oil; season with salt and pepper. Cover and cook potatoes, stirring every 5 minutes, for 15-20 minutes. Add apple, cover, and cook until potatoes are tender, 5 minutes more.

SEAFOOD SUNDAY

Today's recipe gives a whole new meaning to "fish sticks".  In my mind fish sticks are those rectangular shaped pieces of "mystery fish" that often tasted like the box they came from. I remember having them every Friday in the school cafeteria and dreading to see Friday come because of them. Rachael Ray printed this recipe in her magazine encouraging kids to get in the kitchen and help with dinner. I think it's a winner.

CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks

Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.

SALAD SATURDAY

I've discovered that homemade salad dressings are better than store bought. They usually contain less sodium and fat, not to mention, they don't sit in the refrigerator for months. I'm sure most people discovered this a long time ago. It just takes me awhile longer! DUH! Today's salad comes from the current issue of TASTE OF HOME. It would be great to take to covered dish events or serve at home when entertaining.

SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
 1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)

DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp poppy seeds

In a large bowl, combine spinach, lettuce, mushrooms, and bacon. Place vinegar, onion, sugar, salt, and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.

FAMILY FAVORITE FRIDAY

I love one pot meals. It really helps after a busy day to spend less time in the kitchen. Today's recipe is perfect for the family when you are short on time and want to get out of the kitchen. It comes from the current issue of TASTE OF HOME.

SAUSAGE & VEGETABLE SKILLET DINNER 
1 tbsp. olive oil
1 large onion, chopped
1 pkg.(12oz.) fully cooked Italian chicken sausage links cut into 1 inch pieces
3 garlic cloves. minced
1/4 tsp. crushed red pepper flakes
8 medium red potatoes(about 2 lbs.), thinly sliced
1 pkg. (10 oz.) frozen corn
1 1/4 c. vegetable broth
1/4 tsp. pepper
2 c. fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook 1 minute longer.
Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

THIRSTY THURSDAY

This smoothie would make a great breakfast or midday snack. It's easy to throw together and delicious.

STRAWBERRY LEMONADE SMOOTHIE
2 c. lemonade
1/4 c. (6oz.) lemon yogurt
1/2 tsp. vanilla
2 c. frozen unsweetened strawberries

Place all ingredients in a blender; cover and process 15 seconds or until blended. Serve immediately.
4 servings

CROCKPOT WEDNESDAY

I love potatoes and I think I could eat them every day. Today's recipe sounds like a keeper! It comes from the current issue of TASTE OF HOME.

SLOW-COOKED RANCH POTATOES
6 bacon strips, chopped
2 1/2 lbs. small red potatoes, cubed
1 pkg. cream cheese, softened-8oz.
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
1/4 c. 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp. thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tbsp.
Place potatoes in a 3 qt. slow cooker. In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir in potatoes. Sprinkle with bacon.
Cook, covered, on LOW 7-8 hours or until potatoes are tender. Top with green onions.

TUESDAY'S TREAT

Muffins are so versatile. They are great for a quick breakfast, easy to tuck into a  lunchbox, and already in individual servings. Today's recipe features Granny Smith apples, which add a healthy twist. It comes from the current issue of COOKING WITH PAULA DEEN.

APPLE CREAM CHEESE MUFFINS
3 1/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. ground cinnamon, divided
1 tsp. salt
1 (8oz.) pkg. cream cheese, softened and divided
2 c. granulated sugar, divided
1/4 tsp. almond extract
1/3 c. firmly packed light brown sugar
2 tbsp. butter, softened
1/2 c. vegetable oil
1/3 c. whole milk
2 large eggs
1 c. peeled and shredded Granny Smith apple

Preheat oven to 350. Line 12 jumbo-size muffin cups with paper liners.
In a medium bowl, whisk together 3 c. flour, baking powder, 1 tsp. cinnamon, and salt; set aside. In a medium bowl, beat 4 oz. cream cheese, 1/2 c. granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside. In a small bowl, stir together brown sugar, remaining 1/4 c. flour, and remaining tsp. cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set topping aside.
In a large bowl, beat remaining 4 oz. cream cheese and remaining 1 1/2 c. granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined.  Stir in shredded apple and flour mixture until well combined.
Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle batter with topping.
Bake 30-35 minutes or until golden brown.

MEATLESS MONDAY

I'm always trying to sneak broccoli in on the Hubby. This recipe ought to do the trick! It comes from the current issue of COOKING LIGHT.

TWO-CHEESE MAC AND CHEESE
10 ounces large elbow macaroni
2 tbsp. canola oil
3 garlic cloves, crushed
2 1/4 c. unsalted chicken stock, divided
1/2 c. 2% reduced-fat milk
8 tsp. all-purpose flour
4 oz. 1/3 less-fat cream cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
cooking spray
3 oz. extra-sharp cheddar cheese, shredded (about 3/4 c.)

Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently(do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 c. stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2 qt. baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

FOR THE ROASTED BROCCOLI AND RED BELL PEPPER
Preheat oven to 400. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400 for 10 minutes or until lightly browned, stirring after 5 minutes.

SEAFOOD SUNDAY

Eating fish has many health benefits. It is suggested that people who eat one to two servings of oily fish a week may add 2 years to their life. Seafood is a high quality source of protein with very little unhealthy saturated fat, therefore heart healthy. Fish contains a variety of important nutrients and antioxidants. Salmon is one of my favorite kinds of seafood. If you can find a good source of fresh salmon it is even better. Today's recipe is from the current issue of COOKING LIGHT.

QUICK BROILED SALMON WITH VEGETABLES
4 (6oz.) salmon filets (about 1 inch thick)
3/8 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 c. sliced red bell pepper
1 c. vertically sliced onion
1 c. snow peas, trimmed
2 tbsp. rice wine vinegar, divided
2 tbsp. lower-sodium soy sauce
1 1/2 tbsp. honey
1 tbsp. water
2 tsp. canola oil
2 tsp. sambal oelek (ground fresh chile paste)
1/2 tsp. cornstarch
3 garlic cloves, sliced
2 (1/2 inch) pieces fresh ginger

Preheat broiler to high.
Place a jelly roll pan in oven; preheat pan for 5 minutes. Sprinkle fillets evenly with 1/4 tsp. salt and 1/4 tsp. black pepper. Arrange fillets, skin sides down, on pan. Broil fish 5 minutes.
Combine remaining 1/8 tsp. salt, remaining 1/4 tsp. black pepper, bell pepper, onion, snow peas, and 1 tbsp. vinegar in a medium bowl. Arrange the bell pepper mixture on pan with fish; broil 3 minutes.
Combine remaining 1 tbsp.rice wine vinegar, soy sauce, and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 2 minutes. Stir; let stand 5 minutes. Discard ginger pieces. Serve sauce with fish and vegetables.

SATURDAY'S SALAD

Today's recipe comes from the current issue of COOKING WITH PAULA DEEN. I like the fact that it uses packaged cheese-filled raviolis making it easy and quick. The other ingredients are simple and are probably already in your pantry.

VEG-OUT PASTA SALAD
1 (9oz.) package cheese-filled ravioli
2 cups fresh broccoli florets
2 carrots, thinly sliced
1/4 c. red wine vinegar
3 tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. ground black pepper

Cook pasta according to package directions, adding broccoli and carrots during the last 2 minutes of cooking time; drain well.
In a large bowl, whisk together vinegar and remaining ingredients. Add pasta and vegetables, tossing to coat. Cover and chill at least 4 hours before serving.

FRIDAY'S FAMILY FAVORITE

I don't know many people who don't like fried chicken, including myself. An iron skillet is the perfect place to fry chicken. The heavy-duty metal keeps the oil cooking at an even temperature rather than dipping drastically every tie ingredients are added. This is the key to non-greasy fried food. The recipe comes from EVERYDAY WITH RACHAEL RAY.

SKILLET-FRIED CHICKEN
1/4 c. packed dark brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. hot sauce, such as Tabasco
salt and pepper
4 chicken thighs
4 chicken drumsticks
1 1/4 c. flour
2 tsp. cayenne
2 tsp. garlic powder
2 tsp. baking powder
2 tsp. paprika
1 egg
3 c. plus 1 tbsp. vegetable oil

In a medium saucepan, bring 4 cups water, the brown sugar, Worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to simmer over medium-high heat, stirring until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it is submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl whisk 1 1/2 c. water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
In a large (10-12 inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325 on an instant read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won't be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12-14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325. Batter and fry the remaining chicken, then transfer to paper towels to drain.
 

THIRSTY THURSDAY

I have really come to appreciate almond milk. Unsweetened, it contains half the calories of skim milk. It is tasty and I use it on cereal and in smoothies. I was excited to find this recipe for hot chocolate made with almond milk. I'm definitely going to give it a try.

ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/3 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 large gluten-free marshmallows, cut in half (optional)

In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the hot chocolate into mugs. Top with halved marshmallows, if using.

CROCKPOT WEDNESDAY

The newest edition of TASTE OF HOME had some delicious sounding crockpot recipes this month. Today I will share EASY SLOW COOKER MAC AND CHEESE.

2 c. uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp. salt
1 c. (4oz.) shredded cheddar cheese
1 c. (4oz.) shredded fontina cheese
1 c. (4oz.) shredded provolone cheese

Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter, and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
Drain pasta; transfer to a greased 3 qt. slow cooker. Stir in cheese mixture. Cook, covered, on LOW 1-2 hours or until heated through.

TASTY TUESDAY

Home made cookies can't be beat. Today I am sharing two recipes, one from TASTE OF HOME and another from SOUTHERN LIVING. These would be great for the school lunch box or for a special treat. Even though they both have butter each has healthy oatmeal and dark chocolate and the second has less fat.

CHEWY GOOD OATMEAL COOKIES
1 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tbsp. honey
2 tsp. vanilla
2 1/2 c. quick cooking oats
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/3 c. dried cherries
1 c. white baking chips
1 c. chopped macadamia nuts
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey, and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into the creamed mixture. Stir in the remaining ingredients.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool.
YIELD: 3 1/2 dozen

DARK CHOCOLATE CHUNK COOKIES
3/4 c. uncooked regular oats
1/4 c. butter, softened
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. slat
1/4 tsp. baking powder
3 (4oz.) bittersweet chocolate baking bars, coarsley chopped and divided
Parchment paper
Preheat oven to 400.
Bake oats in a 9 inch pie plate 10-12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack(about 30 minutes). Process oats in a blender or food processor 1 minute until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to the butter mixture, beating just until blended, after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8-12 hours.
Preheat oven to 350. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet)
Bake at 350 for 10-12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).

MEATLESS MONDAY

Week nights can be hectic with little time to spend on preparing dinner. Today's recipe is quick and easy and uses simple ingredients. Just add some crusty French bread for a delicious week night meal. It comes from EVERYDAY WITH RACHAEL RAY.

CHEESE RAVIOLI WITH MUSHROOMS AND SPINACH
2 pkg. (about 9 oz. each) fresh or 1 pkg.(about 20 oz.) frozen cheese ravioli
3 tbsp. butter
1/4-1/3 c. fresh breadcrumbs
salt and pepper
1 pkg.  (8oz.) sliced white mushrooms
3 garlic cloves, finely chopped
8 oz. baby spinach
EVOO for drizzling

In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
** Stir in a pinch of red pepper with the mushrooms to add a spicy note.

SEAFOOD SUNDAY

This dish sounds so good and will make a complete meal with bread and a simple salad. It's also special enough to make for company. The recipe comes from FOOD NETWORK MAGAZINE.

SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.

SALAD SATURDAY

The ingredients in this salad sounded really odd to me at first but the more I looked at it, the better I liked it. Full of fiber, vitamins, flavorful, and colorful, all adds up to a good salad choice.

SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained

DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper

SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese

In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.

In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

FRIDAY'S FAMILY FAVORITE

Sticky Buns are a favorite weekend breakfast item but are loaded with calories. Today's recipe is less than 300 calories and is a make-over recipe from COOKING LIGHT. They substituted a low-fat roll mix to make these indulgent and easy sticky buns.

MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon 
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.

THIRSTY THURSDAY

I'm still stuck on lemonade this week so here are a couple of lemonade recipes with a twist. One is from SOUTHERN LIVING and the other from PAULA DEEN.

WATERMELON LEMONADE
Squeeze juice from 10 large lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, 1 1/2 cups sugar, and 1/4 tsp kosher salt to a boil; stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process 4 cups chopped watermelon and 1 cup water in a blender until smooth; strain into a pitcher. Stir in juice. Serve with ice.
MAKES 12 CUPS

STRAWBERRY LEMONADE
6 cups water
2 1/2 c. chopped strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine 6 cups water, strawberries, sugar and lemon juice. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice, and garnish with lemon, if desired.

CROCKPOT WEDNESDAY

Today's recipe came across my Facebook page a couple of weeks ago. I'm making it this week. We eat chicken a lot. Boneless thighs are so tender and juicy and not quite as large as boneless breasts so I use them every chance I get.

CROCKPOT BALSAMIC CHICKEN
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt, pepper
2 tsp. dried, minced onion
4 garlic cloves, minced
1 tbsp. olive oil
1/2 c. balsamic vinegar
8 boneless thighs or breasts (24 oz.)

• Combine first 5 dry spices and spread on both sides of the chicken.
•  Pour olive oil and garlic on the bottom of the crockpot.

• Put chicken on top

•  Pour balsamic vinegar over the chicken.

• Cook 4 hours on HIGH

Sprinkle with fresh parsley to serve.

SALAD SATURDAY

Today's recipe was in the April issue of FAMILY CIRCLE. It contains some very healthy ingredients and the combination is very tasty indeed. Since it does contain chicken I think it could stand alone as a light and cool summer meal.

SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese

• Cut off peel and slice sections from 5 of the oranges. Place in bowl. Juice remaining orange (you will need 1/4 c. juice.
• In a small bowl, whisk orange juice, vinegar, mustard, sugar, 1/4 tsp of the salt and 1/8 tsp. of the pepper. Microwave cumin in a small bowl for 40 seconds or until fragrant. Whisk into orange juice mixture. While whisking, add oil in a thin stream.
• Place chicken in a resealable plastic bag and add 1/3 c. of the dressing. Marinate 15 minutes.
• Meanwhile, heat grill or grill pan. Remove chicken from marinade and discard any remaining marinade. Grill for 14 minutes, turning once, or until chicken registers 160 on an instant-read thermometer.
• In a very large bowl, toss spinach, lettuce, orange sections( and any juice in bowl), red onion slices, goat cheese and remaining dressing. Slice chicken and fan over top of the salad. Sprinkle with remaining 1/4 tsp. salt and 1/8 tsp. pepper and serve.