Cream Cheese Potato Salad

Ingredients

- 3 lbs. new red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian dressing
- 1 tub reduced fat Philadelphia Italian Herb and Cheese Cooking Creme
- bunch of green onion
- 1 box frozen spinach
- 1/4 cup shredded Parmesan

Directions

1.  You have to options 1.) Place potatoes in a 2-qt. microwaveable dish.  Add water; cover with lid.  Microwave on high for 12 to 15 minutes or until potatoes are tender.  Drain. OR 2.) Boil the potatoes until tender.  Drain.

2.  Place potatoes in a large bowl.  Toss and coat with the Zesty Italian dressing.

3.  Mix the tub of Philadelphia Cooking Creme in as well.  If you do this while the potatoes are still warm it makes it much easier.  It melt the cooking creme making it easy to stir.

4.  Cook the spinach according to the box directions.  Drain the spinach completely.  Use a dish towel to twist the water out of the spinach.  Add the spinach to the potato, dressing, cream cheese mixture.

5.  Refrigerate for at least one hour.

6.  Before serving, stir the potato salad.  Then add green onion and fresh Parmesan to the top.



Adapted from: http://www.kraftbrands.com/philly/recipes/cooking-creme/recipe-of-the-month/Pages/may-2012.aspx

Janell's Taco Salad

Ingredients
1 lb. hamburger
1 head (or bag) of lettuce
1 green pepper
1 tomato
Taco cheese
1 small bottle Catalina dressing (cold)
1 bag Doritos (crunched up)

Directions
Brown hamburger and drain. Cool completely.

Chop lettuce (or open the bag and pour it out)

Dice the green pepper and tomato (and any other veggies you may want in your salad).

Put hamburger, lettuce, pepper, tomato, and cheese in a large bowl.

Just before serving stir in crunched up Doritos and Catalina dressing.
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So good on a hot summer night!