Grilled asparagus medley

1 lb. fresh asparagus, trimmed
1 each-red, green, yellow pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 oz) sliced ripe olives, drained
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp lemon-pepper seasoning
1/4 tsp dill weed

In a disposable foil pan, combine begetables, olives and garlic, drizzle
with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper
 and dill; toss to coat. Grill, covered, over indirect medium
heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

Kraut Salad

1-28 oz bag of kraut (rinse and drain well)
1 cup chopped onion
1 cup chopped green pepper
1-8 oz can white water chestnuts or celery.
1/2 cup red pepper chopped

Heat   3/4 cup sugar, 1/2 cup vinegar, 1/2 cup oil. Cool.
Pour over vegetables and toss. Makes a lot , but will last for days.

Bruschetta di Italiano

1 1/2 Cups seeded and chopped tomatoes
3 tbsp finely shredded Parmesan cheese
2 tbsp sliced green onion
1 tbsp 100% Extra virgin olive oil
1 tbsp chopped fresh basil
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp pepper

Combine in medium bowl, tomato, cheese, onion, olive oil,
basil, lemon juice, garlic and pepper. Serve with Keebler Town
House Flatbread Crisps.

Deep Dish Pizza Casserole

1 pound ground ground beef
1 (15oz) can Italian-style tomato sauce
1 can Italian-style tomato, chopped and drained
1 10oz can refreferated pizza crust dough
1 bag preshredded part skim mozz. cheese

Cook meat and drain, add sauce and tomatoes.
Cook until heated

Coat a 9x13 baking dish with cooking spray, Unroll pizza
dough and press into bottom and halfway up sides.  Top with meat
mixture onions, mushrooms, green peppers,etc.

Bake uncovered at 425' for 12 min.
Top with cheese and bake for 5 min. until crust is brown and cheese melts.

Mexican Layer Dip

1 large bag baked tortilla chips   1 cup fat free shredded cheddar cheese
1 can fat free refried beans          3/4 cup chopped greem onions
1/2 packet of taco seasoning       1 can of chopped black olives
1 jar of your favorite salsa           2 chopped tomatoes
8 oz fat free sour cream               1 chopped bell pepper
1 bag of shredded lettuce            1 chopped onion

Pour bottle of salsa into a colander that is sitting in a bowl or in the sink.
Let it drain for at least 10 minutes. Put the sour cream in a bowl and add
1/2 the packet of taco seasoning. Add more taco seasoning to taste.
Spread the refried beans on the bottom of a flat bottom glass or wood serving dish.
Metal will react with the acids in the salsa.  Add the drained salsa, then the sour cream mixture,
add a layer of chopped olives, then add lettuce,tomatoes, chopped green onions, peppers
and cheese.

Walk-It Challange Recipe Blocco-ful Cheesy Stuffed Chicken

1 tray Green Giant Just for One Broccoli & Cheese Sauce
1 wedge The Laughing Cow Light Creamy Swiss cheese
Two 5-oz raw boneless skinless lean chicken breast cutlets, pounded to 1/2 inch thickness
1/8 tsp. salt
1/8 tsp black pepper

Directions

Preheat oven to 350 degrees. Spray a baking pan with nonstick spray and set aside.

Prepare broccoli and cheese sauce accoring to package instuructions. Once tray is cool enough to handle, stir in cheese wedge, breaking it into pieces as you add it. Mix well.

Place chiken cutlets flat on a clean and dry surface, side by side; seasib wutg sakt abd bkacj oeooer, Evenly spoon cheesy broccoli into the centers of the cutlets. One at a time, roll up cutlets around the filling; secure with toothpicks, if needed.

Place chicken rolls in the baking pan. Cover the pan with foil and bake for 20 minutes.

Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.

Let cool slightly, remove toothpicks.

 2 servings Each serving 4 Points plus

Walk-It Challange Recipe Corn Bake

Preheat the oven to 400. Spray a 9x13-inch baking dish with nonstick spray.

Mix 2 cups fresh corn kernels.1-14oz can cream-style corn, 1 (18-oz) box corn muffin mix, 1 cup low-fat buttermilk, and 2 Tbsp. light stick butter, melted, in a large bowl.

Pour the batter into the prepared baking dish, Bake until golden and a toothopick inserted into the center comes out clean, about 40 minutes.

10 servings
4 points plus

Walk-It Challange Recipes Macaroni Salad

Salad

6 ounces (1 1/2 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
2 cups dry broccoli cole slaw
1 cup chopped celery
1 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons sweet relish
6 large hard-boiled egg whites, chopped

Dressing

1/4 cup plus 2 tablespoons fat-free mayonnaise
1/4 cup Dijon mustard
1 1/2 tablespoons white vinegar
1/8 teaspoon black pepper,or more to taste
1/8 teaspoon salt. or more to taste
1 no-calorie sweetener packet

Directions
In a large pot, prepare macaroni according to package instructions. Drain well and transfer to a large bowl. Allow to cool completely. Combine all ingredients for dressing in a medium bowl until blended. Set aside.

Add all remaining salad ingredients to the bowl with the cooked macaroni. Add dressing and toss to coat, Refrigerate for at least 1 hour, until completely chilled.

Makes 8 servings
3 points plus value per serving

Walk-It Challange Recipes- Pea Salad

 Salad

1 can French Style Greem Beans
1 can White Shoepeg Corn
1 can Lasuer Peas
1/2 cup Chopped Celery
1/2 cup Chopped Green Onions
      *  Drain Vegetables  *

Dressing :

1/2 cup sugar
1/2 cup white vinegar
1 1/2 Tbsp vegetable oil

Boil until sugar dissolves.
Pour over vegetables.
Refridgerate.