Grilled Chicken Breasts Cranberry-Orange Salsa Frozen Peanut Butter Pie Wild Rice Salad with Ginger Dressing Greek Meatloaf

Grilled Chicken Breasts

2 Tbsp. olive oil
1 Tbsp. cider vinegar
1 clove garlic, minced
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
1/4 tsp. salt
dash pepper
4 boneless, skinless, chicken breast halves

Combine, oil, vinegar and spices and mix well. Spoon mixture over chicken breasts and let sit 30 minutes. Grill over medium heat for 7 minutes on each side or until juices run clear.

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Cranberry-Orange Salsa

12 oz. fresh or frozen cranberries (3 cups), thawed and coarsely chopped
1/2 cup honey
2 medium oranges, peeled, sectioned and cut into 1/2-inch chunks
1 small red onion, finely chopped
1/2 cup dried apricots, cut into thin strips
1/4 cup fresh parsley, minced
1/4 cup fresh cilantro, minced
2 jalapeno peppers, seeded and minced
2 Tbsp. lime juice

In a bowl, combine cranberries and honey. Stir in remaining ingredients. Cover and refrigerate for at least two hours. Serve with grilled chicken, turkey or pork.

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Frozen Peanut Butter Pie

1 8 oz. carton frozen whipped topping, thawed
1 9" graham cracker crust
1/2 cup strawberry jam
1 cup cold milk
1 pkg.(3.4 oz) instant vanilla pudding
1/2 cup peanut butter

Spread 1 cup jam over the bottom of the crust. Drop jam by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk, and pudding mix until thickened. Add peanut butter and mix well. Fold in remaining whipped topping and spread mixture over jelly. Cover and freeze 4 hours or until firm. Remove from the freezer for 10 minutes before serving.

Note: Want a chocolate-peanut butter pie? Omit the strawberry jam and drizzle the whipped topping with chocolate syrup.

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Wild Rice Salad with Ginger Dressing
From Mike Vogl

For salad:

8 oz. wild rice, rinsed
12 oz. orzo pasta
8 oz. sugar peas, trimmed and cut in quarters
2 yellow or red bell peppers, diced
3/4 cup finely chopped red onion
1 bunch radishes (about 8), thinly sliced

For dressing:

2/3 cup cider vinegar
1/2 cup olive oil
1/3 cup minced fresh parsley
1/4 cup grated gingerroot
2 tsp. Salt
1 1/2 tsp. Dijon mustard
1 tsp. Pepper
1/4 cup sugar

Cook wild rice in a large pot of simmering water 50 minutes or until grains are tender but still chewy and almost doubled in bulk. Drain in colander and cool under running cold water. Drain well and put in large bowl.

Bring 3 quarts of water to a boil in a large pot and add orzo. Cook 10 minutes or until firm-tender. Drain in colander and cool under running cold water. Drain well and add to rice. Add remaining salad ingredients to rice-orzo mixture.

Put all ingredients for dressing into a blender and blend until smooth. Pour over salad and toss to mix and coat.

Note: To prepare salad ahead, put the dressing in a jar and refrigerate up to 3 days. Prepare salad ingredients, wrap separately and refrigerate 1 day or less. Assemble and dress salad up to 2 hours before serving.

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Greek Meatloaf

From "The Blue Plate Diner Cookbook"
Written by Tim Lloyd and published by Prairie Oak Press.

For the spinach filling:

2 leeks, white part only
1 Tbsp. garlic
1 Tbsp. olive oil
1 lb. fresh spinach, roughly chopped
12 oz. feta cheese, crumbled
1 cup pine nuts, toasted
1/2 cup white wine
1 lemon, juice only

For the meatloaf:

2 lb. ground beef
2 ribs celery, finely diced and sautéed
2 leeks, white part only, finely diced and sautéed
4 eggs
2 Tbsp. ketchup
2 Tbsp. prepared mustard
salt
pepper
1 cup unseasoned bread crumbs, or a little more

To prepare the filling:

Sauté sliced leeks with garlic in oil. Add spinach and cook just to wilt the spinach. Strain spinach and leeks and remove excess liquid before combining with feta cheese, toasted pine nuts (toast these on a cookie sheet, watching carefully), wine and lemon juice. Set aside.

To prepare the meatloaf:

Mix all ingredients, adding bread crumbs last. For two loaf pans, divide meat into four equal parts. Put one part in the bottom of each pan, spreading to cover the pan. Top the meat in each pan with half the spinach filling. Top the spinach filling with meat to create three layers in each pan. Place the loaf pans in a large, shallow baking pan. Add hot water until it comes half way up the sides of the loaf pans. Bake at 375 degrees for 45 minutes.

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