If I have to cook...

One 10-ounce bag fresh whole cranberries (about 3 cups) 3/4 cup sugar 2 cups miniature marshmallows One 20-ounce can crushed pineapple, drained 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 cup pomegranate seeds DIRECTIONS Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.  Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.  Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.  Refrigerate or freeze for abou...

Author:  Karina - Cafe Delites Serves:  4   A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal! Weight Watchers:  14pp per serve! INGREDIENTS Salad: ½ ciabatta loaf (120g | 4oz), sliced 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets 1 tablespoon garlic powder 2 tablespoons dried parsley flakes Pinch of salt 200g | 7oz shortcut bacon, cut into strips 2 eggs, boiled to your liking (soft of hard boiled), sliced 2 baby cos lettuce, washed and dried 1 Avocado, sliced ½ cup shaved parmesan cheese Dressing: ⅔ cup greek yogurt 1 tablespoon olive oil 2 garlic cloves, crushed 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce) Juice of ½ a lemon 3 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning ...

Spinach Mangoes Blanched Asparagus Candied roasted almonds strawberries Dressing: 1/2 C strawberry vinegar 1/2 C sugar 1/2 C strawberries 1 tsp poppy seeds 1/2 tsp mustard 1/2 C canola oil. Put all, except oil, in blender and blend.  Then drizzle oil into mixture slowly with blender running. This is how to make the strawberry vinegar: 1 quart red wine vinegar 1 pint strawberries 1/2 C sugar. Simmer vinegar, berries, and sugar for 30 minutes.  Never boil.  Let sit covered overnight.  Strain mixture thru coffee filer and change filters twice.  Should be crystal clear and free of pulp.   Refrigerate

1 pd penne pasta 1 6 oz jar marinated artichoke hears, drained and chopped 3 roma tomatoes, seeded and chopped 1 C frozen peas, thawed 1 small bunch asparagus, blanched until tender, cooled and cut into pieces 1 head romaine hearts, sliced lengthwise then cut into strips crosswise 1 C pine nuts, toasted 3 green onions, sliced 1 C grated fresh parmesan cheese, plus 1/4 C for garnish Dressing: 1/2 C balsamic vinegar 3 cloves garlic, peeled and halved 1 tsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1 1/4 C canola oil Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick). Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill. Toss chilled pasta with remaining salad ingredien...

1 pd pasta 1 15 oz can black beans, rinsed and drained 1 15 oz can sweet corn, drained 1 C crumbled feta cheese 1 10 oz package fresh pico, drained 1 C chopped cilantro 1 C diced red pepper 1 C grated carrots 1 C diced cucumber, peeled and seeded 2 ripe avocados, diced 1 lime, halved 1/2 12 oz bottle Brianna's Chipotle Cheddar dressing Cook pasta in slated water, according to package directions. Drain and run under cold water. Set aside. Toss together beans, corn, feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired. Serve with lime wedges. (Also great with fresh corn charred on the grill and sliced off the cob).