Mediterranean Orzo and Chicken Salad

Submitted by: Kellee

Ingredients
2 1/2 cups cooked orzo (about 1 cup uncooked)
2 cups diced cooked chicken
1 1/2 c diced English cucumber
1 cup grape or cherry tomatoes (quartered)
1/2 c red bell pepper
1/2 c red onion
1/3 c fresh flat-leaf parsley, chopped
1/4 c kalamata olives (optional)

Dressing:
1/4 c fresh lemon juice
1 1/2 tbsp olive oil
1/2 tsp black pepper (optional)
1/4 tsp salt
2 garlic cloves (or 2 tsp bottled minced garlic)

1/3 c feta cheese (I use more)

Directions
Combine first 8 ingredients and toss well
Combine lemon juice, oil, pepper, salt, and garlic - stir/wisk well. Pour over orzo mixture & add cheese. Serve at room temp or cover and chill.


**I don't measure - just eye ball it all. I also use more feta than the recipe calls and I double the dressing (the pasta soaks up the dressing, so it can be on the dry side)

Blueberry Lemon Bundt

Submitted by: Beth Gilbert

1 box (18.25 oz) trans fat free lemon or vanilla cake mix
1 box (2.9 oz) lemon or vanilla cook and serve pudding
¾ cup skim milk
1 container (6 oz) low fat lemon yogurt
2 egg whites
1 egg
2 T canola oil
1 ½ cup fresh blueberries
2 t all purpose flour

Coat a 12 cup bundt pan with floured cooking spray.

Preheat oven to 350 degrees.

In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.

In a small bowl, toss blueberries with the flour. Fold in the cake batter.

Pour batter into bundt pan. Bake for 35-40 minutes or until a wooden pick comes out clean. Let stand 30-40 minutes before inverting the pan. Cool completely. You can dust the cake with powdered sugar before serving.