Grapefruit Slush (no star rating provided)

Ingredients:
5 grapefruits--sectioned
1/2 cup lemon juice
1 can crushed pineapple
1 cup orange juice
2 cans mandarin oranges
1/3 cup lime juiceSimple syrup: 3 cups sugar dissolved in 3 cups waterMarachino cherries (if you want)

Directions:
Dump in all ingredients and freeze. Makes two 9X13 size slushes. Take out of freezer about 1 hour before serving so it gets slushy. Get Fresca to pour on it.
Variation: You can freeze any fruit juice in a pan and then pour fresca or sprite over it. One good one is a can of orange juice and a can of fruit juice.

(Submitted by Janis Hansen)

Cheesy Chicken and Rice Casserole (no star rating provided)

Ingredients:
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk

Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.

(Submitted by Heidi Rose)

Chicken Stir-Fry (no star rating provided)

Ingredients:
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces

Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.

(Submitted by Heidi Rose)

Baked Pesto Ravioli (no star rating provided)

Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese


Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.

(Submitted by Heidi Rose)