CHOCOLATE-FILLED CRESCENTS

(RECIPE POSTED BY MELISSA MOASE)

1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup mini chocolate chips
Powdered sugar, if desired

Heat oven to 350 degrees F.

Separate dough into 8 triangles.
Place tablespoon of chocolate chips on wide end of each triangle.

Roll up, starting at shortest side of triangle, rolling to opposite point.

Place on ungreased cookie sheet.
Bake at 350 degrees F. for 15 to 20 minutes or until golden brown.

Sprinkle with powdered sugar.

FUSILLI CREAMY GREEK PASTA SALAD

(RECIPE POSTED BY MELISSA MOASE)

Ingredients:
2 1/2 cups ( 625 ml ) CATELLI® HEALTHY HARVEST® Multigrain Fusilli
1/2 cup ( 125 ml ) 1 % plain yogurt
1/3 cup ( 75 ml ) crumbled low fat feta cheese
2 tbsp ( 30 ml ) chopped fresh oregano leaves
2 tbsp ( 30 ml ) red wine vinegar
1 tbsp ( 15 ml ) finely grated lemon zest
4 finely chopped kalamata olives
2 cloves garlic, minced
1/4 tsp ( 1 ml ) each salt and pepper
2 cups ( 500 ml ) each chopped tomatoes and cucumbers
1 cup ( 250 ml ) chopped orange pepper
1/2 cup ( 125 ml ) thinly sliced red onion

Step 1 :
Cook the fusilli according to package directions. Drain and rinse under cold, running water until cool. Drain well and set aside.
Step 2 :
Stir the yogurt with the feta, oregano, vinegar, lemon zest, olives, garlic, salt and pepper.
Step 3 :
Toss the rotini with the cucumber, tomatoes, pepper, onion and yogurt mixture until evenly coated.

SOUTHWESTERN BLACK BEAN SALAD

(RECIPE POSTED BY MELISSA MOASE)

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil.
Marinate in the refrigerator 30 minutes. Add avocado before serving.

CHICKEN PITA WITH TZATZIKI SAUCE

(RECIPE POSTED BY MELISSA MOASE)

Ingredients
1/3 cup Hellmann’s® 1/2 the Fat Olive Oil mayonnaise-type dressing
1 tbsp lemon juice
1 small small clove garlic, finely chopped
1 medium medium cucumber, halved and seeded
2 cups cut-up cooked chicken
1 large tomato, diced
1/4 cup sliced red onion
6 (8-in) whole wheat pita breads

Preparation
Combine Hellmann’s® with lemon juice and garlic.
Finely grate 1/4 cup of cucumber and add to Hellmann’s® mixture.
Stir mixture, set aside. Slice remaining cucumber.
Arrange chicken, sliced cucumber, tomato and onion in pita breads.
Optional:
Sprinkle on some feta cheese and add some black olives

BARBECUED PORK TENDERLOIN

(RECIPE POSTED BY MELISSA MOASE)

1 pork tenderloin
1/4 tsp (1 mL) seasoned salt
1/3 cup (75 mL) barbecue sauce
1/4 cup (50 mL) bottled terriyaki marinade or glaze
2 tbsp (25 mL) finely chopped onion

Heat grill.
Sprinkle pork with seasoned salt.
In small bowl, mix remaining ingredients. Brush pork with barbecue sauce mixture.
Place pork on grill rack over medium-low heat.
Cover grill; cook 18 to 22 minutes, turning several times and brushing generously with remaining sauce, until pork has slight blush of pink in centre and meat thermometer inserted in centre reads 160ºF. Discard any remaining sauce.

TUNA LEMON AND GARLIC PASTA

(RECIPE POSTED BY MELISSA MOASE)

Ingredients
olive oil flavored cooking spray
10 5/8 ounces fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (6 5/8 ounce) can evaporated milk (I use Light n Creamy)
1 (15 ounce) can tuna in water, drained, flaked
salt and pepper
1 tsp parsley
1 tablespoons Parmesan cheese (to serve)
1 tablespoons capers (optional)

Directions
Cook pasta as packet directs then drain and set aside.
Heat pan over medium heat and spray with olive oil.
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until
just starting to color.
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in
the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt
and pepper as desired.
Add pasta and parsley to the pan and fold pasta and sauce together gently to combine.
Heat just a couple of minutes until heated through.
Sprinkle with Parm cheese and Capers (optional)