Garden Pasta Salad

2 cups whole-wheat rotini ( 6 oz)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 TBS extra-virgin olive oil
1 TBS red-whine vinegar or lemon juice
1 clove garlic, minced
1/8 tsp salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.


Homemade Potato Salad
2 lbs small Yukon Gold potatoes
kosher salt
2 large eggs
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juuice
1 small red onion, chopped
2 TBS capers
2 TBS chopped fresh parsley
1/2 lemon, juiced
kosher salt and freshly ground black

Put the potatoes and the eggs into a big saucepan of cold, salted water. Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. Remove the eggs and let cool. Drain the potatoes in a colander and let them cool.
Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, capers, parsley and lemon juice in a bowl large enough to hold the potatoes. Peel the cooked eggs and grate them in the bowl. Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife. Break up the potatoes, put them in the bowl with the dressing and toss everything together. Season to taste with salt and freshly ground black pepper.

Beef Enchiladas

Sauce
3 cans (8 oz each) tomato sauce
1 can (1 lb ) chili con carne without beans
1 can ( 1 lb) kidney beans, ground
3 cups tomato juice
1 tsp basil
1 tsp chili powder
1 tsp oregano
1/2 tsp crushed red pepper

Mix all ingredients together in saucepan.
Simmer on low heat for 30 minutes.

Filling
1 lb lean ground beef
1/2 cup tomato sauce
1 tbs taco seasoning
1 tsp crushed red pepper
2 tsp oregano
Dash of Tabasco sauce
12 corn tortillas
1 cup grated Cheddar cheese
1/4 ground onions

Brown ground beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and Tabasco sauce. Mix thouroughly. Divide beef mixture and spoon onto each corn tortilla. Sprinkle cheese and ground onions over the beef mixture and roll up tortillas. Place seam side down in baking dish. Pour sauce over top. Bake at 350 degrees for 30 minutes. Sprinkle with additional cheese just before serving. Makes 12 enchiladas.