Michelle's blog: "Lunch Recipes"

Ingredients Cornbread (prepared in an 8 in. round) Tomatoes (3-4) diced Cucumber (1-2) diced Green Onion (3-4) diced Bacon (1/4 to 1/2 lb.) fried and crumbled Ranch dressing Cheddar or Colby/Jack cheese (shredded) up to 2 cups Directions Fry bacon in skillet. Bake Cornbread. Crumble cornbread in a 9 by 13 inch pan/dish. Crumble bacon on top of it evenly. Drizzle Ranch dressing over the top. Add cucumber, tomatoes, and green onions in layers. Top with more Ranch dressing over the top. Then sprinkle cheddar or colby/jack shredded cheese of the top. Chill until ready to serve.

1 can pinto beans 1 can black beans 1 can corn 2 cans diced tomatoes with chillies 1 packet Hidden Valley Ranch Seasoning Mix 1 packet taco seasoning 1 bag Morning Star Crumbles 2 medium raw onions 1 jalapeno (optional) Directions Saute onions, chopped jalapeno (optional), crumbles, taco seasoning, hidden valley ranch seasoning and 1 cup water. Add all other ingredients without draining. Bring to boil and simmer for 30 minutes. May want to add garlic and chili powder.

Ingredients 1.5 c cooked chicken, chopped 1.5 c chopped celery 3 Tbsp Light Mayonnaise 1 tsp Mustard Salt, pepper, other seasonings to taste (I'll throw in curry powder or cayenne pepper sometimes to kick it up a little) Directions Combine all ingredients, season to taste. Makes 3 1-cup servings. Number of Servings: 3

1 cup plain nonfat yogurt 1 garlic clove, minced 1/4 teaspoon cayenne pepper 1 cup coarsely chopped English hothouse cucumber 1/4 cup chopped drained oil-packed sun-dried tomatoes 2 tablespoons chopped green onion 2 tablespoons chopped fresh mint 1 tablespoon red wine vinegar 1 teaspoon olive oil 1 6-ounce package baby spinach 2/3 cup crumbled feta cheese (about 3 ounces) 4 pita breads, cut crosswise in half Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread. Preheat oven to 350F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately. 4 Servings