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Celery Salad

3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Slow Cooker Curry Chicken

1 tbsp butter 1 onion, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (14 ounce) can coconut milk 1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix) 3 tablespoons curry powder, or to tast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons ground cayenne pepper, or to taste 3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces…

Zucchini Casserole

4 medium Zucchini sliced 3/4 cup shredded carrots 1/2 cup diced onions 8 tablespoons of butter 3 cups Pepperidge Farm herb stuffing cubes 1 can cream of chicken or mushroom soup 1/2 cup sour cream Cook zucchini in boiling salted water until tender. Drain. In saucepan cook carrots and onions in 6 tablespoons of butter, until tender. Stir in 2 cups of stuffing cubes, soup, zucchini and sour cream. Put into a casserole dish. Melt rest of butter and mix…