Nancy,.NJ (12:15:56 PM) :

DILLED CHICKEN PASTA SALAD

1 pkg. (16 oz.) spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 pkg. (10 oz.) frozen peas, thawed

Dressing
1 envelope (1 oz.) Reduced calorie ranch salad dressing mix (Hidden Valley Ranch)
2 cups (16 oz.) plain yogurt
1 cup low-fat mayonnaise
1 cup skim milk
3 tbl. minced fresh dill or 1 tbl. dill weed
½ tsp. Garlic salt

In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10 - 12 servings.Debbie.D.,.AL (1:07:20 PM) :

CANTALOUPE SOUP

1 large, ripe cantaloupe
1 cup fresh orange juice
1/2 cup plain yogurt
1 T. fresh lime juice

Cut cantaloupe in half, remove seeds, scoop out flesh and put in blender/food processor along with all other ingredients. Blend till smooth. Chill well and serve in small soup bowls. Cool and refreshing.

Debbie.D.,.AL (1:14:34 PM) :

NEW LANE PEAS

2 10 oz. pkgs. frozen green peas, I use LeSeuer
1 cup chopped celery
1/2 cup coarsely chopped cashew nuts
2 green onions, minced
1/2 cup sour cream
1/4 tsp. garlic salt
Additional salt and pepper to taste
4 slices bacon, cooked crisp and crumbled

Thaw peas in a colander. Gently combine all ingredients except for the bacon. Crumble the bacon on the top of the salad and chill well.

Debbie.D.,.AL (1:27:10 PM) :

YOGURT SMOOTHIE

1 small carton low-fat yogurt--the kind that has the fruit on the bottom--any flavor
1 banana or your choice of fruits--berries, peaches, strawberries
1/2 cup fruit juice (orange or pineapple)
3 ice cubes

Put ingredients in blender and blend until smooth. Pour into a pretty glass and enjoy.

Debbie.D.,.AL (1:35:56 PM) :

VEGETABLE SUMMER PIZZA

Crust and Sauce

1 pkg. refrigerated crescent rolls
2 8-oz. pkgs. cream cheese
1 1/2 T. plain yogurt
1 tsp. dillweed

Press crescent rolls onto a 13" pizza pan or pizza stone, pinching seams together to seal. Bake at 350 degrees or until lightly browned. Let crust cool completely. Soften cream cheese and mix together with yogurt and dillweed. Spread evenly over top of the cooled crust.

Topping:

Finely chopped zucchini, mushrooms, green peppers, green onions, tomatoes, cucumbers, grated carrots. Thinly slice some to use as a garnish. Sprinkle a layer of each vegetable over cheese layer. Chill completely before serving. Cut in wedges or squares. Makes one pizza.