Rotisserie Pork Fajitas

1 Rotisserie pork roast
2 c. sliced green peppers
1 c. diced onion
1 clove garlic, minced
olive oil
salt and pepper
1 c. shredded Monterey Jack cheese
 chopped tomatoes
sour cream
salsa
tortillas

Heat oil in skillet. Add garlic, peppers, & onion. Cook through over medium heat. Add sliced pork and saute until warm. Place tortillas on plate and layer with a serving of peppers mixture. Add tomatoes, cheese, and salsa. Wrap up and serve with sour cream, salt and pepper.

Very Berry Tea

1/2 gallon unsweetened tea
1/2 c. sugar
1/4 c. ground cinnamon
1/2 c. strawberries, sliced (other berries may be used instead)
lemon slices

Heat tea in large pan. Add sugar and cinnamon. Stir until dissolved. Remove from heat and add berries. Steep for 5 minutes. Strain berries and serve. Garnish with lemon. May also be served cold.

Panzanella

8 c. toasted bread, cubed
6 roma tomatoes, chopped
1 c. fresh basil leaves, sliced
1/4 c. capers, optional
1 c. green olives, sliced in half
1 c. fresh mozzarella, cubed
2/3 c. olive oil
1/4 c. balsamic vinegar
3 cloves garlic, minced
salt and pepper to taste

Place tomatoes, basil, capers, olives, and mozzarella in large bowl. Whisk oil, vinegar, garlic, salt and pepper to taste in separate bowl. Pour over tomato mixture.  Add bread and toss. Allow to set for 1 hour before serving. *may also add chopped yellow peppers, red onion, and nuts if desired.

Cobb Salad

8 c. chopped Romaine lettuce
4 chicken tenders, cooked and diced
2 c. grape tomatoes, sliced
2 c. mozzarella, sliced
1 oz. chopped bacon (I use Oscar Mayer real pieces)
1 c. chopped hard boiled eggs
2 ripe avocados, chopped (optional)
blue cheese dressing
salt and pepper to taste

Place all ingredients in rows on a bed of lettuce. Serve with blue cheese dressing. *Other optional items are chopped ham, fresh sliced mushrooms, broccoli florets, corn, peas, garbanzo beans, and sunflower seeds.

Gazpacho Salad

4 c. baby spinach
4 tomatoes, chopped
1 cucumber, chopped
2 green peppers, chopped
1/2 c. Kalamata olives
1/2 c. white grapes, sliced in half
1/2 c. olive oil
1/4 c. red wine vinegar
1/4 c. lemon juice
2 garlic cloves, minced
2 t. green onions, chopped
1/4 t. cumin
fresh parsley
sliced almonds

In a large bowl, add spinach, tomatoes, cucumbers, peppers, olives, and grapes. Whisk oil, vinegar, garlic, onions, cumin, salt and pepper together to taste. Garnish with parsley and sliced almonds. Serve with dressing.

Crispy Summer Slaw

10 celery stalks, sliced thinly lengthwise
2 green apples, cored, halved, and sliced thin
1/2 head cabbage, thinly sliced
2 c. shredded carrots
1/2 c. mayo
2 T. apple cider vinegar
2 T. chopped chives or green onions
salt and pepper to taste

In a large bowl, combine mayo, vinegar, and chives. Add celery, apples, and carrots. Add salt and pepper. Toss all together. Cover. Chill until ready to serve.

Cucumber Honeydew Salsa

2 c. diced honeydew melon or canteloupe
1 c. diced cucumbers
1/4 c. red onion, minced
1 jalapeno, finely chopped (optional) or use the milder poblano pepper
1/2 lime
2 T. fresh cilantro, minced

Combine all ingredients together and serve immediately with chips.

Bacon Cheddar Pinwheels

1 can Pillsbury seamless dough sheet (found next to crescent rolls)
2 T. ranch dressing
1/4 c. Real bacon pieces (I use Oscar Meyer, found next to the bacon bits)
1/2 c. shredded cheddar cheese
1/4 c. freeze dried onions (Litehouse brand-found in produce section)

Heat oven to 350 degrees. Unroll dough and cut lengthwise into two long rectangles.Press each into a 12x4 rectangle. Spread ranch dressing over each rectangle, Sprinkle with bacon, cheese, and onions.Starting with the short side, roll up each rectangle. Press to seal. Using a serrated knife, cut each roll into 8 slices.Place cut side down on a cookie sheet. Bake 12-17 minutes or until edges are golden brown. Remove from oven and serve warm.

Chocolate Mint Cheesecake Bites

Crust:
1 1/2 c. crushed oreos, or chocolate cookie crumbs (if you can find them)
3 T. melted butter
Filling:
2 (8 oz) pkgs. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 t. peppermint extract
1 t. chopped fresh mint
2 eggs

Preheat oven to 325 degrees. Combine cookie crumbs and butter in bowl. Press firmly into bottom of 36 mini muffin cups, lined with mini muffin papers. Beat cream cheese, sugar, vanilla, peppermint, and chopped mint leaves until smooth. Add eggs one at a time. Scrape down side of bowl. Spoon 1 level T. of filling on top of muffin cups. Bake 15-18 minutes or until centers are set. Cool completely.  Cover. Chill 2 hours before serving.

Cheesy Chicken and Bacon Pasta

4-5 boneless, skinless chicken breasts, cooked, cut in pieces
6 strips bacon, cooked and chopped (I use 3 oz. Oscar Mayer real bacon pieces)
2 cans cream of chicken, or cream of mushroom soup (or one of each)
2 c. shredded Monterey Jack cheese
1 box (13-16 oz) spiral or rotini pasta, cooked and drained
1 garlic clove, minced
salt and pepper to taste
1 (14.5 oz) can diced tomatoes, drained

Spray a 9x13 dish. Preheat oven to 400 degrees. Combine chicken, soups, 1 c. cheese, garlic, salt & pepper. Add pasta & tomatoes. Stir to mix well. Pour into dish. Top with crumbled bacon and remaining cheese. Bake at 400 degrees for 20 minutes, until cheese is melted and beginning to brown on top.