Artichoke Salsa

6 ½ oz jar marinated artichoke hearts
½ c black olives
½ c grape tomatoes
2 cloves garlic
2 TBS fresh basil
1/8 tsp crushed red pepper flakes
Salt and pepper, to taste
Drain artichokes, reserving 2 TBS of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes. Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade. Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.
Ok, for those who know me, I almost ALWAYS have to put my touch on a recipe.  Since I was shopping in a hurry I didn't really read the recipe standing in front of the artichokes and bought plain by mistake, and the grape tomatoes were very unreasonable.  So below is what I really used -----

12 oz plain artichoke hearts, drained and chopped
2 1/2 oz can chopped black olives
1 can petite diced tomatoes, drained
2 cloves garlic
2 TBS fresh basil
Salt and pepper, to taste
A couple of squirts of fat free italian dressing (enough to bind it together)
I made the day before and let marinate.  We decided this would be wonderful over pasta, served warm or cold with chicken.

Eat at Home

Chicken and Broccoli Alfredo

8 oz whole wheat pasta
1 c broccoli
1 lb chicken, cooked and cubed (used 3 chicken thighs)
1 can cream of mushroom soup
½ c milk
½ c grated Parmesan
½ tsp pepper
Cook pasta according to package directions. Add broccoli to the pasta for the last four minutes of cooking. Drain pasta and broccoli. Add chicken. In a separate bowl, mix soup, milk, cheese and pepper. Stir soup mixture in with pasta, broccoli and chicken. Heat through on stove top. Top with extra Parmesan cheese.
Thought I had cream of mushroom - used cream of chicken instead.  I would add more broccoli and at least 1 can of sliced mushrooms.  This has a nice mild flavor and everyone had seconds!!  (that's the best review for something new!!!)

Dreamsicle Pie

8 oz Cool-Whip
2 cartons (12oz total) Yoplait Orange Crème flavor yogurt
1 graham cracker Pie Crust,
Thaw the whipped topping. Fold the whipped topping into the Orange Crème yogurt. Pour the filling into the pie crust. Cover and freeze. To serve: Thaw pie on counter 5 minutes so it's easier to cut. Cut and serve frozen. Put any leftovers back in the freezer. Variations: Make this with any flavor yogurt. Key Lime, lemon, and mixed berry are the best. Use a reduced fat crust and Cool Whip Free and light yogurt only 2 Weight Watchers points per serving. Serves 8.  Not sure where this came from I've had it for years and usually make with strawberry yogurt instead of orange yogurt