Roasted Sweet Pepper Pasta Salad with Herbs and Feta

This made a little too much for just Brad and I, pretty good, we both felt like it needed a little something else.

Ingredients:

large red or yellow bell peppers, cut into 1-inch pieces
1	medium red onion, cut into wedges (about 2 cups)
	Cooking spray
3	cups uncooked penne pasta (10 ounces)
1	cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
	(2 ounces) feta cheese, crumbed 1/2 cup
1/2	cup fat-free Italian dressing
2	tablespoons chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves

• 2 Large red or yellow peppers, cut to 1 inch pieces.
• 1 Medium red onion cut into wedges
• 3 cups uncooked penne pasta
• 1 cup turkey pepperoni (we skipped this part)
• 2 oz. feta cheese crumbled
• 1/2 cup Italian Dressing
• 2 Tbsp. basil leaves
• 1 Tbsp. mint leaves (Only added a few of these)

Directions:

• Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

2	large red or yellow bell peppers, cut into 1-inch pieces
1	medium red onion, cut into wedges (about 2 cups)
	Cooking spray

large red or yellow bell peppers, cut into 1-inch pieces
1	medium red onion, cut into wedges (about 2 cups)
	Cooking spray
3	cups uncooked penne pasta (10 ounces)
1	cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
	(2 ounces) feta cheese, crumbed 1/2 cup
1/2	cup fat-free Italian dressing
2	tablespoons chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves

2	large red or yellow bell peppers, cut into 1-inch pieces
1	medium red onion, cut into wedges (about 2 cups)
	Cooking spray
3	cups uncooked penne pasta (10 ounces)
1	cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
	(2 ounces) feta cheese, crumbed 1/2 cup
1/2	cup fat-free Italian dressing
2	tablespoons chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves

2	large red or yellow bell peppers, cut into 1-inch pieces
1	medium red onion, cut into wedges (about 2 cups)
	Cooking spray
3	cups uncooked penne pasta (10 ounces)
1	cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
	(2 ounces) feta cheese, crumbed 1/2 cup
1/2	cup fat-free Italian dressing
2	tablespoons chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves

Strawberry Spinach Salad

Made this as I was running out the door so no picture from mwah.

Ingredients:

• 1 10-oz. bag fresh baby spinach
• 1/2-1 small red onion, thinly sliced
• 1 medium cucumber, seeded and sliced (you can peel it first if you want)
• 1 pint strawberries, sliced
• 1 c. sliced almonds, toasted
• 1 recipe Lemon Poppy Seed Vinaigrette1/2 lb. grilled chicken breasts, sliced or diced (optional)

Directions:

• Toss ingredients together and serve immediately.  You can also arrange the ingredients on individual plates for serving.

Sticky Finger Chicken Salad

Ingredients:
Chicken tenders
Frank's Hot Sauce (we used Buffalo style)
1/4 cup- 1 cup Brown Sugar
Salad leaves
Cheese
Tomatos
Craisins
Ranch/Thousand Island (If desired, we ended up not needing any dressing)
Nuts of some kind?!

Directions:
Either bread your own chicken tenders or buy pre-made chicken tenders.  Cook the chicken completly.

In a saucepan, combine 1 cup of brown sugar and anywhere from 1/4 to 1 cup Frank's hot sauce (depends how spicy you want it). Boil it for a minute. Pour over chicken (best to foil pan, makes a nice clean up)
and turn to coat.

Bake for 3 to 5 more minutes to let sauce soak in.

For the salad, add craisins, grated cheddar cheese, tomatoes, whatever you want, dressing!