Fresh Fruit Bowls with Vanilla Yogurt Dressing

"You can serve this fruit salad at your next breakfast, brunch or barbecue!   

 

 

2 Mangoes, cut into chunks

2 Nectarines, cut into chunks

1 quart Strawberries, sliced

1 pint Blueberries

1 individual-sized container Greek Yogurt*

1 Tablespoon Honey*

1/4 teaspoon vanilla  

 

Combine fruit and divide into individual serving dishes.  Mix yogurt, honey and vanilla and dollop onto fruit. 

 

 *TIP:  I substituted a 5.3 ounce Fage Greek Yogurt with honey.

 

You can also serve this fruit salad in a large bowl, rather than individual serving dishes.  Also, feel free to use your favorite fruits if you would prefer a different combination.  



Chicken, Bacon, Mushroom & Artichoke Pizza

"This pizza has layer upon layer of delicious ingredients that combine to make one of the tastiest pizzas you will ever eat!"

"Pizza's on it's way and you don't even need to wait for the delivery guy!"

 

"Everything you need to make a delicious dinner!"

  

"Ready for the oven.  Looks good huh?"

Here's how to do it!

1 Boboli 12-inch thin pizza crust

1-(15 ounce) jar Bertolli Garlic Alfredo Sauce
2 cups shredded Mozzarella cheese

1-1/2 cups shredded or diced chicken*

1-(4.5 ounce) jar of sliced mushrooms, drained

1-(12 ounce) jar of marinated quartered artichoke hearts, drained and chopped

1/2 cup Hormel bacon pieces or crumbled bacon

1/4 cup grated Parmesan cheese

1/4 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes

 

Preheat oven to 425 degrees.  Spread desired amount of Alfredo sauce onto pizza crust.  (I used a little over 1/2 of the jar.)  Top with Mozzarella cheese.  Layer the next 4 ingredients (chicken, mushrooms, artichokes and bacon pieces) over the Mozzarella cheese.  Sprinkle on Parmesan cheese, Italian seasonings and red pepper flakes.  Bake at 425 degrees for 12-15 minutes or until hot and bubbly.

 

*Tip:  You can use leftover chicken or you can shred up deli Rotisserie chicken. 

Taco Salad

"This salad makes a delicious lunch or dinner.  We often make it the day after taco night to use up leftover taco ingredients."

1 pound ground beef

1/2 of a medium onion, diced

salt, pepper, onion and garlic powders; to taste

1 head of iceberg lettuce, chopped

1 bunch of green onions, sliced

1 pint cherry tomatoes, halved

tortilla chips, crushed

1-(2.25 ounce) can sliced black olives, drained 

green olives stuffed with garlic, desired amount

2 cups shredded cheddar cheese

Litehouse Salsa Ranch Dressing*

Pickled Jalapeno Slices

1 avocado, sliced

 

In a sauté pan, brown ground beef with onion and desired amounts of seasonings; drain.  In a large bowl, combine lettuce, green onions and tomatoes.  On serving plates, layer crushed tortilla chips, lettuce mixture, ground beef, olives and cheddar cheese.  Spoon on desired amount of salad dressing and garnish with jalapeno and avocado slices and additional tortilla chips.

 

*TIP:  You can substitute your favorite salad dressing for the salsa ranch.  I have also used Ranch and Thousand Island dressings.