Low-Fal Blueberry Vinaigrette

3 Tbsp. Olive Oil
3/4 cup blueberries
3 Tbsp. Red Wine Vinegar
1 Tbsp. Balsamic Vinegar
1 Tbsp. Lemon Juice
1 Tbsp. Brown Sugar
2 Packets Splenda
1 clove garlic
salt
pepper

Put all ingredients in a food processor and blend until smooth.

Warm Almond Encrusted Goat Cheese Salad

Baby Field Greens
Grapes
Blueberries
Slivered Almonds
Wheat Germ
Egg
Goat Cheese

- Crush slivered almonds and place in bowl with equal parts wheat germ.
-Slice goat cheese into 2oz. rounds and lightly coat in beaten egg. Then place in bowl to coat with almonds/wheat germ. Place back in egg and then back to almonds/wheat germ to double coat.
- Place on cookie sheet and bake for 10 min at 350 degrees.
-Fill a bowl with field greens and top with blueberries and halved grapes.
-Top with warm goat cheese medallion and drizzle with blueberry vinaigrette.

Cranberry Jello Surprise

This is a favorite every Thanksgiving - for my mom, sister and I. Usually we are the only ones who eat it. I think Jello scares people but we love it! My sister even requested it for her baby shower! It is delicious - what cranberry sauce wants to be when it grows up.

1 large package Cherry Jello
1 can crushed pineapple
2 packages cream cheese
1 cup chopped walnuts
1 can whole cranberry sauce

• Boil water according to Jello package directions and remove from heat (Use a pretty big pot because you will be adding other ingredients.)
• Do NOT add other 2 cups of water as stated on Jello box.
  
• Immediately add in Jello and stir until dissolved.
• Stir in whole cranberry sauce until dissolved also.
• Open pineapple and reserve juice with a tablespoon or two of pineapple. Stir in the rest with the jello and cranberry.
• Stir in walnuts.
• Pour half of the batch in a 9x13 pan. Put in refrigerator and allow to set. Leave the other half out for now.
  
• Mix 2 packs of cream cheese with reserved juice and pineapple until smooth.
• Spread over bottom layer evenly.
• Pour remaining Jello mixture on top and refrigerate until set.
• Enjoy!

Lentil Soup

Lentil soup simmering away.

• 1/2 bag lentils
• 1 onion
• 1 rib celery
• 2 medium carrots
• 3 cloves garlic
• 2 tbsp olive oil
• 4 c chicken stock or broth
• 2 to 4 oz. Kielbasa

Can easily be doubled for leftovers. Freezes and reheats well.

-Heat oil in pan on medium and saute two diced carrots.
-After about three min. add  finely diced onion, diced celery & minced garlic and continue cooking until softened.
-Add finely diced keilbalsa and saute another minute or two. (I like to cut it semi-frozen.)
-Add chicken stock and one bag of rinsed, sorted lentils.

-Salt and pepper to taste.
-Bring to boil and reduce to simmer until lentils are soft - about 45 min.