September 7, 2010
Pumpkin Bread
Best Ever Muffins
Grandma's Potato Biscuits
Pretzels
Bread Bowls
Zucchini Bread
Apple Bran Cheddar Muffins
Bread Pudding with Brandy Apricot Sauce
Brandy Apricot Sauce
Cranberry Raisin Bread
Raisin Apple Bread Pudding
Pasta Quiche with Smoked Salmon
Southwest Tortilla Wraps
Croissants
German Bread
Double Wheat Waffles
Veggie Pita Melt
Spinach and Mushroom Quesadillas
Orange-Ricotta Pancakes
Chicken and Noodles
Fettuccini with Tomatoes and Artichoke Hearts
Chillin' Out Pasta Salad
Frosty Fruit Pizza
Sugar Cookies
Honey-Whole Wheat Rolls
Very Berry French Toast

Chillin' Out Pasta Salad
8 oz. (21/2 cups) medium shell pasta
1 8-oz. carton (1 cup) plain nonfat yogurt
2 Tbsp. spicy brown mustard
2 Tbsp. salt-free herb seasoning
11/2 cups chopped celery
1 cup sliced green onion
1 lb. cooked small shrimp
3 cups coarsely chopped tomatoes (about 3 large)

Directions: Cook pasta according to package directions. Drain; cool. In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours. Just before serving, stir in shrimp and tomatoes.
Servings: Makes 4 (3/4-cup) servings.

Approximate nutrition analysis per serving:
140 calories
1 g fat
19 g carbohydrates
60 mg cholesterol
135 mg sodium
1.3 g fiber