I just realized that I didn't add my recipes to the end of yesterday's post like I intended to. Here are the recipes that I took to the church potluck on Saturday. The amounts given below were doubled for the picnic.
Clean out the Fridge Pasta Salad
1 box (about 12 oz) whole wheat pasta (we used Tigger Tails)
2 c. assorted chopped veggies, fresh or frozen (used broccoli, cauliflower, and carrots~use whatever you have)
1 large bottle fat free Italian salad dressing
Cook the pasta according to the directions on the package. Chop the veggies if they are not already chopped. If you are using frozen veggies, empty the bag into a colander. When the pasta is cooked, drain over the frozen veggies to thaw them. If using fresh veggies, just drain the pasta.
At this point, you can either let the pasta cool to room temp, or run cold water over, tossing occassionally, until cooled down. Empty the pasta and veggies into a large bowl with a lid. Dump the entire bottle of dressing over the pasta, cover the bowl, and shake to mix. This recipe tastes best when fixed the day before. Refrigerate until serving time.
You can also add chopped meat to this, leftover diced chicken, ham, and pepperoni slices are all good in this.
1 (20 oz) can crushed pineapple, drained
1 pint strawberries, chopped small
1 orange, chopped small
2-3 kiwi fruit, sliced
squirt of lime juice
Mix pineapple, orange, kiwi, and lime juice well. Immediately before serving, add strawberries, mix well.
I have exchanged blueberries for the strawberries in this with great results.
Pantry Challenge 2018: Day 20
10 hours ago