Crunchy Pea Salad
1 cup thawed green peas
½ cup Hidden Valley Ranch dressing
½ cup sliced celery
½ cup chopped cauliflower
1 cup torn lettuce
2 Tbsp. diced green onion
½ cup roasted cashews, macadamia nuts,
1 Tbsp. sliced pimento roasted peanuts, or sunflower seeds
¼ cup sour cream
Combine peas, lettuce, celery, cauliflower, onion, pimento and nuts. Mix together sour cream and dressing. Toss together.

Bean Fiesta
1 can (16 oz.) each: red kidney beans, yellow wax beans, green beans, garbanzo beans, rinsed and drained
1 large red onion, sliced
1 large green pepper, sliced
½ cup vinegar
½ cup oil
1 cup sugar
Salt and pepper to taste
Combine beans, onion and green pepper in a large bowl. Mix vinegar, oil and sugar. Pour over bean mixture and stir well. Season with salt and pepper. Marinate at least 3 hours in refrigerator.

Vegetable Salad
1 head broccoli, cut in florets
1 small red onion, sliced
1 head cauliflower, cut in florets
1 tomato, diced
1 cup carrots, sliced
1 cup non-fat Italian dressing
Optional: Avocado, marinated artichoke hearts, or any vegetable.
Mix all ingredients and allow to marinate in refrigerator several hours.

Macaroni Salad
3 cups cooked macaroni
1 cup (4 ounces) cubed cheese
1 celery stalk, chopped
¼ cup sweet pickle relish or chopped sweet pickle
1 Tablespoon diced onion
1 Tablespoon diced green bell pepper
¾ cup light mayonnaise or salad dressing
Salt and pepper to taste.
In a large mixing bowl combine all ingredients. Chill before serving.

Cucumber Couscous Salad
1 (11-ounce package) Whole Wheat Couscous
2 tablespoons olive oil
1/2 cup lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, seeded and chopped
1/2 cup finely chopped green onions
1/2 cup fresh chopped parsley
In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, five minutes.
Cool to room temperature. Meanwhile, in a medium bowl combine olive oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and Couscous. Mix well and chill for at least one hour.

Summer Squash Salad
2 yellow squash
2 zucchini
8 crimini mushrooms
3 oz Parmesan cheese, cut into thin slices
2 cloves fresh garlic (peeled and thinly sliced)
6 leaves fresh basil, julienne
3 oz extra-virgin olive oil
2 lemons, zested and juiced
2 tsp. cracked chili flakes
Kosher salt to taste
Black pepper to taste
Split the squash and zucchini lengthwise and lightly oil. Season with salt and black pepper and grill over medium heat for 5-6 minutes. Turn the squash once to cook it evenly. Cut the squash into half moons. Next lightly oil and season the mushrooms and place onto the grill for 4-5 minutes. Place the cut squash and mushrooms into a mixing bowl and add the parmesan cheese, sliced garlic, basil, extra virgin olive oil, lemon zest and juice, and the cracked chili flakes. Season with salt and black pepper to taste.

Tropical Punch
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored soda

Combine pineapple juice and orange juice concentrate into a gallon container. Shake to mix and slowly pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight. Let it start to thaw 2 hours before serving. Serve slushy.

Raspberry Lemonade
12 oz can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
12 oz. lemon-lime flavored soda
1 cup crushed ice

Combine raspberry lemonade concentrate, water and lime juice. Mix well. Stir in lemon-lime soda and crushed ice.

Berry Citrus Slushie

6 oz can frozen orange juice concentrate
6 fluid ounces water
1 cup fresh blueberries
4 cubes ice

Combine orange juice concentrate, water, blueberries and ice cubes in a blender and blend until slushy.

Chocolate Egg Cream
**These make me think of my grandparents **

1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled

Pour chocolate syrup into large, chilled glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

2 cans tuna
1 pkg. tortellini pasta (filled with cheese)
4 boiled eggs, chopped
Sm. onion, chopped
1-2 tomato, chopped
1/2 c. chopped celery
Mayonnaise

Cook pasta, drain and cool. Add all other ingredients to pasta. Mix with mayonnaise to taste. You can also substitute tuna fish for chicken.
(photo credit: theogeo)

In large bowl beat orange juice concentrate for 30 seconds. Blend in ice cream. Fold in whipped topping. If necessary, freeze until mixture will mound. Spoon into prepared graham cracker crust. Freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.

Fruit Skewers:
Various fruits (apples, bananas, kiwis, mangos, grapes)
Skewer
Cut the fruit into bite size chunks and thread them onto skewers.

Jello Fruit:
Packet of jello
Can of fruit cocktail
Make the jello according to the instructions.
Chill it in the fridge for about 30 minutes.
Strain the fruit cocktail and fold into the jello.
Return to the fridge until fully set.

Triple Pop:
3 different colored juices
paper cups
plastic wrap
tape
popsicle sticks
Pour one of the juices into a cup until it is one- quarter full.
Put the cup in the freezer until frozen.
Pour in another kind of juice until the cup is half-full.
Tape plastic wrap over the cup and poke a popsicle stick through the plastic wrap so it touches the frozen juice.
Freeze again.
Remove from freezer and carefully peel back the plastic wrap. Pour in the last kind of juice.
Return cup to the freezer.
When it’s frozen solid, twist the cup and pull out the juice pop.