Southwest Pasta Salad

makes a huge bowl that will feed at least 12

1 16 oz. box fusilli pasta

1 can corn

1 can black beans

1/2 small red onion diced

1 small bunch cilantro fresh, chopped

1 small red pepper, diced

2 cups Spicy Ranch dressing

Boil pasta about 12 minutes until al dente. Drain and rinse with cool water. Let cool about 15 minutes. Put pasta into large mixing bowl and add dressing. Mix until pasta is coated well. Drain cans of corn and black beans and mix into pasta. Add remaining ingredients and give a good stir. This is best served chilled.

Strawberry-Mango Salad

Dressing:

1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt

1/2 cup fresh strawberries

1/4 teaspoon poppy seed

Salad:

6 cups bite-size pieces mixed salad greens

1 1/2cups halved or sliced fresh strawberries

1 cup mango chunks

1/4 cup thinly sliced red onion, separated into rings

1/2 cup pecan halves, toasted

DIRECTIONS

• In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
• On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.

*I made this tonight and we really liked the flavor of the dressing. I didn't put in the red onion or pecans but I did add dried cranberries. We also didn't put in on the plates I left it all in bowls so everyone could add as much or as little of the fruit as they liked.

Refried Bean Soup

1 (15 oz) can refried beans
1 can fat free chicken broth
1 (10 oz.) can Ro-tel or Mexican tomatoes
1 (15 0z) can yellow corn, drained
1/2 Tablespoon reduced sodium taco seasoning mix
Pour all of the ingredients in a pot and mix up and heat through. Can serve with shredded cheese and light tortilla chips, but add points for those.
Serves 8
1 Weight Watcher Point per serving

Poppyseed Coleslaw

1 bag coleslaw
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 bag rice noodles
approx. 1/2 cup chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing

Mix all the above right before serving and enjoy!

* I made this recipe for our Relief Society Dinner Group. It was a hit! Everyone loved it. It was really good the first day but not one you can really eat the leftovers, the rice noodles go soggy. *