Southwestern Macaroni Salad

  • 16 oz elbow macaroni, uncooked
  • 1 lb cherry tomatoes, quartered
  • 1 cup frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 small red onion, chopped
  • 2 oz olives, drained
  • ½ cup lime juice
  • ¼ cup olive oil
  • 1 T red wine vinegar
  • 1 T chili powder
  • 1 T ground cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp garlic powder

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for one hour or until chilled.

Note: We added more veggies to our liking.

From Taste of Home: Guilt-Free Cooking


Dilled Chicken Salad with Cranberries and Walnuts

  • 12.5 ounces water-packed Hormel Premium Chunk Breast of Chicken, drained and flaked
  • ¼ cup broken walnut pieces
  • ¼ cup sweetened dried cranberries
  • ¼ cup sliced green onions
  • 1 tablespoon diced red onion, if desired
  • 2 teaspoons chopped fresh dill
  • ⅓ cup low-fat mayonnaise or salad dressing

Combine all ingredients.

Creamy Fruit Salad

  • 20 oz unsweetened pineapple chunks, drained
  • 15 oz sliced peaches in juice, drained
  • 11 oz mandarin oranges, drained
  • 4 medium tart apples, peeled and diced
  • 1 ½ cups skim milk, cold
  • ⅓ cup orange juice concentrate
  • 1 oz sugar-free instant vanilla pudding mix
  • ¾ cup fat-free sour cream

In a large bowl, combine fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.

Notes: Excellent! Didn’t peel the apples and turned out great! Very easy!!

From Taste of Home: Guilt-Free Cooking