Italian Sausage with Celery Root Slaw (Real Simple) Give ordinary coleslaw a twist by using grated raw celery root, which lends a fresh, mild celery flavor. Using sour cream instead of mayonnaise to dress the slaw lightens things up and adds a pleasant tang. 1 tablespoon olive oil 8 links Italian sausage (about 1 1/2 pounds) 1 small celery root (1 1/2 pounds), peeled 1/2 cup sour cream 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard kosher salt and black pepper 1/2 small red onion, thinly sliced 1/4 cup chopped fresh flat-leaf parsley 2 dill pickles, cut into thin strips Heat the oil in a large skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Meanwhile, in a food processor fitted with the coarse grating disk, grate the celery root. In a large bowl, whisk together the sour cream, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery root, onion, parsley, and pickles and toss to combine. Serve with the sausages.

Good morning everyone! Hope you all made it through the terrible storms yesterday. Scary stuff! PUFF PASTRY TACOS (Cooks.com) 1 pkg. Pepperidge Farm frozen puff pastry shells 1 lb. ground beef 1 (1 1/4 oz) pkg. taco seasoning mix Shredded lettuce Chopped tomatoes Shredded Cheddar cheese Taco sauce Sour cream Thaw pastry shells 20 minutes on a lightly floured surface. Roll each shell to a 7 to 8 inch circle. Place circles on 2 large ungreased baking sheets and prick thoroughly with the tines of a fork. Bake for 10 to 12 minutes at 400 degrees or until crisp and golden brown. Remove from oven and keep warm. Meanwhile brown ground beef in large skillet, add taco seasoning mix and water to cook as directed on package. To serve, top each pastry with some beef, lettuce, tomatoes, cheese, taco sauce and sour cream.

I will definitely try your recipe, Luckygardnr! Sounds delicious. I haven't made this but the picture looks so good. SOUTHWEST NACHO CASSEROLE (Pillsbury) 2 lb lean (at least 80%) ground beef 1 cup water 2 envelopes (1.25 oz each) Old El Paso 40% less-sodium taco seasoning mix 1 can (4.5 oz) Old El Paso chopped green chiles 2 cans (16 oz each) Old El Paso fat-free refried beans 2 cups shredded reduced-fat Cheddar cheese (8 oz) 1 cup chopped tomato (1 large) 1/2 cup chopped green onions (8 medium) 1 can (2.5 oz) sliced ripe olives, drained 1 bag (12 oz) gold tortilla chips (extra thick) Sour cream, if desired Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil. Bake 30 to 40 minutes or until bubbly around edges. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping. Serves 10.

Spinach Salad with Chicken and Fruit (Canadian Living) 6 cups (1.5 L) baby spinach 2 cups (500 mL) watercress, trimmed 1 boneless skinless chicken breast, cooked and sliced 1/2 cup (125 mL) each fresh raspberries and blackberries 1/2 cup (125 mL) thinly sliced red onion 1/3 cup (75 mL) slivered almonds Half mango, peeled and chopped Mint Poppy Seed Dressing In large bowl, toss together spinach, watercress, chicken, raspberries, black-berries, onion, almonds and mango. Add dressing; toss to coat. Mint Poppy Seed Dressing 2 tbsp (25 mL) chopped fresh mint 2 tbsp (25 mL) extra-virgin olive oil 2 tbsp (25 mL) canola oil 2 tbsp (25 mL) red wine vinegar 1 tbsp (15 mL) minced shallot 1 small clove garlic, minced 1 tsp (5 mL) poppy seeds Pinch each salt and pepper In bowl, whisk together mint, olive oil, canola oil, vinegar, shallot, garlic, poppy seeds, salt and pepper. Source : Canadian Living Magazine: July 2008