Ingredients
4 portions cooked chicken (about 1 lb.) in bite size pieces
1 bag coleslaw mix
4 chopped green onions
2 tbsp light sesame oil
1/3 c rice vinegar
¼ c lite soy sauce
½ tsp ground ginger
1 c crisp chow mein noodles

Directions
1. In large mixing bowl, combine cooked chicken, coleslaw mix, and green onions
2. In small bowl, combine sesame oil, rice vinegar, soy sauce, and ginger. Drizzle over chicken mixture and toss to coat.
3. Divide into 4 portions and top with chow mein noodles.

4 servings

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Ingredients
½ lean ground beef
1 tbsp water
2 tsp. taco seasoning mix, divided
2 whole wheat pitas
2 tbsp reduced-fat cream cheese, room temp
2 tbsp fat-free sour cream
2 tbsp salsa
1 c shredded lettuce
1 diced tomato
¼ c reduced fat shredded cheddar cheese

Directions
1. Preheat oven to 400 degrees
2. In medium skillet, brown ground beef over medium heat until done. Drain off any fat. Add water and 1 tsp taco seasoning and simmer for 3 minutes. Removed from heat and set aside to cool slightly
3. Cut each pita into 8 wedges and place on baking sheet. Bake for 7 minutes or until lightly browned
4. While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream, and salsa in a small bowl. Mix well. Divide and spread this mixture evenly onto 2 small plates
5. Spoon a portion of the beef over the sour cream mixture and top each with half the lettuce, tomato, and cheese
6. Place 8 baked pita wedges on each plate

2 servings

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Ingredients:

• 1/4 cup red wine vinegar
• 3 tablespoon honey
• 1/2 tablespoon salt
• 1/2 ounce roasted garlic
• 3/4 cup olive oil
• 1/2 lemon, juiced

Directions:

1. Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine.
2. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.

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DIRECTIONS

• In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
• In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
• Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
• Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.

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2     racks pork loin back (baby back) ribs (5 to 5 1/2 pounds)

1/4 cup packed brown sugar

2     T Watkins Garlic Powder

1      T Watkins Black Pepper

1      T Chinese five-spice powder

1      t Watkins Ginger

1/4  t salt

1/4  cup Dijon-style mustard

1/2  cup hoisin sauce

2      T molasses

1      T reduced-sodium soy sauce

1       T rice vinegar

1       recipe Asian Slaw (optional) below

Directions:

Preheat oven to 350 degrees.  Cut ribs into serving size pieces.  In a small bowl combine brown sugar, garlic power, black pepper, Chinese five-spice powder, ginger and salt.

Brush meat sides of ribs with mustard.  Sprinkle generously with spice mixture.  Place ribs, bonesides down, in a large shallow roasting pan.  Bake, covered, for 1 hour.  Carefully drain off fat.

In a small bowl stir together hoisin sauce, molasses, soy sauce and rice vinegar.  Spoon mixture evenly over ribs.  Bake, uncovered, for 40 to 60 minutes more or until ribs are tender.  Serve with Asian Slaw.

Mase 6 servings.

Asian Slaw

Ingredients:

4     cups finely shredded bok choy

1     cup shredded carrot

1/4  cup seasoned rice vinegar

1      T cooking oil

1      to 2 t sugar

Directions:

In a large bowl combine bok choy and carrot.  Drizzle with a mixture of rice vinegar, cooking oil and sugar.  Season to taste with salt and pepper.

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2       cups fresh or frozen cranberries, thawed

4       oranges

2       stalks celery, thinly sliced (1 cup)

1/2   small red onion, finely chopped (1/3 cup)

1/4   cup sugar

2 T    fresh lemon juice

1       t grated fresh ginger

1       5 ounce package baby arugula

1/4    cup fresh mint leaves, chopped

2        T walnut oil or olive oil

Directions:

For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.

Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice and ginger. Cover and refrigerate at least 1 hour or up to 2 days.

Toss arugula with mint and oil. Top with cranberry mixture.

Serves 8

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1        cup diced fresh mozzarella

1/3    cup thin pepperoni slices, quartered

1        cup halved grape tomatoes

1/2    cup fresh mushrooms, sliced

3/4    cup diced green bell pepper

1        (2.25 ounce) can sliced olives, drained

small head of leafy lettuce

1/2      cup salad croutons

Italian Dressing

1/3      cup olive oil

2          tablespoons red wine vinegar

2        tablespoons Parmesan

1/4    teaspoon salt

1/8    teaspoon Watkins Pepper

pinch of sugar

Directions:

Combine all the dressing ingredients in a large bowl and whisk the mixture well.

Add the mozzarella, pepperoni, tomatoes, mushrooms, bell pepper and olives to the bowl and toss the mixture to distribute the dressing.

Serve the salad on a bed of lettuce and top it with croutons just before eating.  Serves 6.

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1            cup couscous

1 1/2     cups boiling water

3/4        cup diced zucchini

3/4        cup diced red bell pepper

3/4        cup fresh corn kernels (from about 2 ears)

1/2        cup diced celery

1/4        cup chopped fresh parsley

salt and pepper to taste

1            large red bell pepper, cut into 1-inch-tall rings

Ranch Dressing

1/4        cup buttermilk

1/4        cup sour cream

1            tablespoon cider vinegar

3            tablespoons olive oil

2            tablespoon chopped fresh chives

1/8        teaspoon salt, or more to taste

Directions:

Measure the couscous into a medium bowl.  Stir in the boiling water,  cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes).  Fluff the couscous with a fork and then let it cool to room temperature.

Add the zucchini, bell pepper, corn, celery and parsley to the couscous and toss the mixture well.

Make the dressing by combining the buttermilk, sour cream, vinegar and olive oil in a small bowl and vigorously whisking the mixture.  Stir in the chives and the salt.

Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again.  Season the salad with salt and pepper, as you like.  Place a pepper ring on each serving plate and fill it with the salad.  Serves 4 to 6.

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3. Macaroni Salad

6        (6-inch diameter) flour tortillas

3        cups shredded iceberg or romaine lettuce

1        cup diced Cheddar or Monterey Jack Cheese

1        cup canned lack beans, drained and rinsed

1        cup halved grape tomatoes

Honey-Lime Dressing

1/4    cup fresh lime juice

1/4    cup olive oil

2        tablespoons honey

2        tablespoons finely chopped fresh cilantro

1/4    teaspoon coarse salt

Directions:

Heat the oven to 375 degrees.  Set six 6-ounce custard cups unside down on a baking sheet.  Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds).  Working with one tortilla at a  time, lightly coat both sides with cooking spray and then place each one over a cup.  Gently press the tortilla edges against the cup.

Bake the tortillas until they are light golden brown (about 8 to 10 minutes).  Remove the baked tortillas from the cups and place them upright on serving plates.

Toss together the lettuce, cheese, beans and tomatoes in a large bowl.

In a medium bowl, whisk together all the dressing ingredients.  Add the dressing to the large bowl and toss the mixture well.

Spoon the salad into the taco cups just before eating.  Serves 6.

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2        medium bananas, sliced

2        tablespoons lemon juice

2        cups shredded romaine lettuce

1        cup sliced strawberries or raspberries

Peanut Butter Dressing

2        tablespoon creamy peanut butter

1        tablespoon honey

1/2    cup low-fat vanilla or plain yogurt

2        tablespoons orange juice

Directions:

Combine all the dressing ingredients in a blender and process the mixture until smooth.

In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

Divide the lettuce among four serving dishes and then top it with the bananas and berries.  Drizzle peanut dressing over each salad and garnish with chopped peanuts.  Serves 4.

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