By Jude Teal

There are times when even the craziest cooking extremists, such as myself, don’t have the time, energy or motivation to stay in the kitchen all day.

But, we all have to eat, and when others are depending upon you to feed them it’s either go out and maybe spend a lot of money or, whip up something quick.

As fun as dining out can be – sometimes being at home is the best choice.

Old What’s His Name would agree with me. He always loved our dinners at home.

Seville Raisin Slaw

Servings — 8

1 cup seedless raisins

¼ cup dry sherry

2 Granny Smith apples, peeled and chopped

2 tablespoons orange juice

4 cups shredded cabbage

1 cup fat-free mayonnaise (or regular mayo)

Mix the raisins with the sherry and let stand for several hours or overnight. Mix the

chopped apples with the orange juice, coating them completely. Combine the

raisins and sherry, chopped apples and juice in a bowl with the cabbage.

Stir in the mayonnaise until well mixed.

Tex Mex
Salsa Chicken

Servings — 4

1 tablespoon olive oil

4 boneless, skinless chicken breasts

1-1/2; cups chunky salsa

½ teaspoon ground cumin

Brown chicken breasts in olive oil.

Place in a baking dish. Combine salsa and cumin; pour over chicken. Bake, covered

in 350 degree oven for 15 minutes. Convection oven 325 12 minutes.

Nice with refried beans and or rice.

Spumoni Moussette

Servings — 4

1 package Instant Pistachio Pudding mix 4oz package

1 cup 2% low-fat milk (or regular)

¼ teaspoon Rum Extract or 1 TBL Rum

1 cup Lite Whipped topping

¼ cup mini-chocolate chips

5 tablespoons extra whipped topping for garnish, if desired

In a small mixing bowl combine the pudding mix, milk, rum extract or rum. Using a

wire whisk, beat until mixture begins to thicken. Fold in 1 cup of whipped topping

and chocolate chips until well blended. Refrigerate until ready to serve.

Top with extra whipped topping.