Super Easy Taco Salad Dinner

SERVES 8 -10 (change servings and units)

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• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
  
• 1 head iceberg lettuce, chopped
• 2 roma tomatoes, diced
• 6 green onions, chopped (I like more)
• 1 (15 ounce) can red kidney beans or black beans, drained
• 1 (15 ounce) can large black olives, sliced
• 1 cup cheddar cheese, shredded
• 1 (16 ounce) bottle Catalina dressing (I use Kraft) OR WISHBONE ITALIAN
  
• 1 (14 1/2 ounce) bag Doritos, plain crumbled in big chunks or limes, crumbled in big chunks

Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill. When ground beef is cold, place in a large bowl and add all remaining ingredients. Mix well and serve.

Kittencal's Famous Caesar Salad Recipe

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best -------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

5 min | 5 min prep

SERVES 4 -6

• 1 large head romaine lettuce (washed over and thoroughly dried)
• 1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
• parmesan cheese
• freshly grated black pepper (to taste)

DRESSING

• 2 anchovy fillets (or to taste)
• 2 fresh garlic cloves (or to taste)
• 1 cup mayonnaise (not salad dressing Hellman's is best)
• 1/4 cup half-and-half cream or milk
• 1/3 cup grated parmesan cheese
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
• salt and pepper
• 2 teaspoons Worcestershire sauce (or to taste) (optional)
• buttermilk or half-and-half, for thinning

1. In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
2. Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
3. Adjust seasonings to taste.
4. Thin with buttermilk (or milk) for a thinner consistency if desired.
5. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
6. Toss desired amount of dressing with Romaine lettuce and croutons.
7. Sprinkle with more grated Parmesan cheese if desired.

The Best Blue Cheese Salad Dressing

My family's favorite blue cheese dressing--absolutely fabulous! It is even delicious made with fat-free sour cream, low-fat mayonnaise, and fat-free buttermilk. Great as a dip for vegetables or celery sticks served with buffalo chicken wings. This recipe came from a dear friend who graciously shared it many, many years ago.

15 min | 15 min prep

SERVES 28 , 7 cups (approximate)

• 12 ounces sour cream
• 8 ounces blue cheese, crumbled
• 1/2 cup mayonnaise (Hellman's or Dukes)
• 1/2 cup buttermilk
• 1 teaspoon onion salt
• 2 garlic cloves, minced

1. Mix all ingredients together, except blue cheese.
2. Add blue cheese and mix to distribute evenly.
3. (Mixture will be very thick).
4. If you like, add a little more buttermilk.
5. Pour into large container and store in refrigerator.
6. It will keep indefinitely.

Almost like Olive Garden Salad Dressing

5 min | 5 min prep

SERVES 15

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons corn syrup
• 2 tablespoons parmesan cheese
• 2 tablespoons romano cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon lemon juice

1. Mix all ingredients in a blender until well mixed.
2. If this is a little to tart for your own personal tastes please add a little extra sugar.

Fuzzy Navel Smoothie

Super easy, about 300 calories for half a recipe!

2 min | 2 min prep

SERVES 2 -4

• 2 bananas, very ripe
• 8 ounces frozen sliced peaches (1/2 a 16 oz bag)
• 1 1/2 cups orange juice

1. Throw it all in the blender.
2. Pour it into glasses and drink it up!

Sweet Peach Tea

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint,

20 min | 20 min prep

SERVES 8

• 1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
• 1 lemon, sliced
• 1 piece gingerroot, peeled and smashed (about 2 inches)
• 1 quart boiling water
• 8 cups ice cubes
• 2 peaches, peeled, pitted and diced
• 1/2 cup sugar (or Splenda)
• 8 sprigs mint
• 1 fresh peach, pitted and sliced

1. Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
2. Place 4 cups of the ice in a pitcher, then pour in tea.
3. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

Peachy Pineapple Lemonade

This punch recipe was found in the May 2007 Smoothies & Summer Drinks!

by Sydney Mike

5 min | 5 min prep

SERVES 12 , 12 cups

• 3 cups peach nectar
• 3 cups pineapple juice, chilled
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 (17 ounce) bottle ginger ale, chilled
• 2 1/2 cups sparkling water, chilled
• crushed ice

1. In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
2. Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.