Butternut Squash Soup

Source: Allrecipies
Ingredients:
6 tablespoons of chopped onions
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Directions:
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Rating: A-
Delicious, but prob not the healthiest. I recommend buying already chopped squash in the frozen section. As it took me forever to cut.

Taco Chili

Ingredients:
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced green chilis
3 cans Rotel
1/2 cup salsa
1/2 onion chopped
1 pkg of Taco Seasoning
1 pkg of Ranch Seasoning
1 bag of shredded Cheddar cheese
1 bag of Tortilla chips

Directions:
Combine and heat, or place in crockpot for 4-6hrs on low heat. Serve w/ cheese & tortilla chips

Garbage Coleslaw

(recipe thanks to Christy J.)
Ingredients:
1 bag of pre-shredded coleslaw
1/3 cup almonds (if preferred)
13oz pkg Oriental Ramen Noodles
3 tablespoons vinegar
1/3 cup oil
2 tablespoons sugar
salt & pepper to taste
flavor pkg from noodles

Directions:
Mix coleslaw, almonds & broken up (uncooked) ramen noodles in large bowl. Mix oil, vinegar, sugar & flavor packet from noodles into small bowl. To serve, toss dressing with coleslaw mix just before serving. Enjoy!

Spinach, Strawberry, & Heart of Palm Salad

(Recipe thanks to Courtney R. or Paula Dean)
Ingredients:
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups of strawberries, stemmed and sliced
1 cup chopped walnuts

Directions:
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Rating: A+
This salad is to die for! My husband and I spoiled our dinner because we couldn't stop eating it before our chicken was done. Delicious!