Easy Vegetable Stuffing & Winter Fruit Waldorf Salad

[Guest guest]

2 tablespoons butter or margarine

1 1/2 cups frozen bell pepper and onion stir-fry

2 cups green giant frozen broccoli cuts

1 cup green giant niblets frozen whole kernel corn

1 can chicken broth

4 cups sage and onion-seasoned stuffing cubes

1/4 teaspoon dried thyme leaves

 

1. Heat oven to 350 F. Spray 8-inch square glass baking dish with

cooking spray. In 12-inch nonstick skillet, melt butter over medium

high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring

occasionally, until tender.

2. Stir in broccoli and corn. Cook 2 to 4 minutes, stirring

occasionally, until vegetables are thawed. Stir in broth. Heat to

boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon

into baking dish.

3. Cover with foil; bake 25 to 30 minutes or until thoroughly

heated.

 

High Altitude: heat oven to 375. F In step 2, cook broccolie and

corn 3 to 5 minutes. Add 1/4 cup water with the broth.

 

 

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2 medium unpeeled red apples, diced

2 medium unpeeled pears, diced

1/2 cup thinly sliced celery

1/2 cup golden raisins

1/2 cup chopped dates

1/4 cup mayonnaise or salad dressing

1/4 cup yoplait original 99% fat free orange creme yogurt

2 tablespoons frozen orange juice concentrate

8 cups shredded lettuce

walnut halves, if desired

 

1. In large bowl, mix apples, pears, celery, raisins and dates.

2. In small bowl, mix mayonnaise, yogurt and juice concentrate until

well blended. Add to fruit; toss to coat. (salad can be refrigerated

up to 1 hour.) Serve on lettuce. Garnish with walnut halves.

 

Allyson