Confetti Couscous, by Heather (who else?)

I used to make something like a confetti salad with couscous all the time and everyone loved it. I would use Near East... I think it was garlic & herb flavor.
Do a small dice of different color bell peppers & tomatoes (about 3 plum tomatoes and maybe a cup altogether of peppers)
and thinly slice 3 or 4 green onions (the white & green parts).
Mix it all up with the cooked couscous and add your favorite Italian dressing (I guess start with about 1/3 C and then see if it tastes good).
Give it some time in the fridge for the flavors to meld and the couscous to cool if you didn't do that before.

Green and White Lasagna, by Rachael

Lasagna Noodles
2 Eggs, slightly beaten
1 24 ounce container Cottage Cheese
2 9oz packages of frozen Spinach, thawed, squeezed to drain
1/2 cup finely chopped Onion
1/4 cup chopped fresh Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
12 oz shredded Mozzarella Cheese
1/2 cup grated Parmesan Cheese
Cook noodles to desired doneness, drain. Heat oven to 350.
In medium bowl combine eggs, cottage cheese, spinach, onion, parsley, garlic powder, salt, and pepper. Mix well.
In ungreased 13X9 baking pan, layer 1/3 each of the noodles, spinach mixture and mozzarella cheese, repeat layers twice. Sprinkle with parmesan cheese.
Bake at 350 for 35-40 minutes. Let stand before serving.
(I have also made this dish with alfredo sauce added to the egg mixture).

Cous Cous ideas, by Carolyn

I usually add tofu (cut into small pieces, and you don't even notice it is there) and frozen peas. Brocolli is nice, esp. in teeny bits. I've tried raisins in it, and like it.

Intro to Cous Cous, by Cara

Inspired by Houston's

The portions of each ingredient are up to you:
cooked plain cous cous (takes like 5 minutes max to cook and you can even microwave it, i think)
lemon juice
a teensy amount of olive oil
chopped mint leaves
raisins (or currants or golden raisins - we get a mixed bag of cherries and golden raisins)chopped apple
roasted peanuts
mix it all up in a bowl and serve as is or chilled

Montreal Chicken & Potatoes from Let's Dish, suggested by Shelli

About This Dish:
Boneless, skinless chicken breasts are marinated in:
olive oil, lemon, and Montreal seasoning and
served with seasoned homemade potato chips.
A great beginning of spring meal. (I'm assuming Let's Dish added this part, not Shelli!)

Crockpot BBQ Pork, by Stephanie

When I make bbq pork i do the pork tenderloin,
a couple cups of water (enough to cover the meat)
and put in a bunch of spices - brown sugar, cumin, chili powder, salt, pepper, old bay, thyme, tabasco sauce, whatever looks good.
I use all of those.
Add way more sugar than everything else (the ratio I shoot for is like 6 or 8 to 1).
Then when it's done I shred it with two forks, stir in barbeque sauce (something you like)
and serve on warmed or toasted hamburger buns.

Crock Pot Pork Loin w/Cumin, by Carrie

I rubbed a pork loin with garlic, oil and a ton of cumin.
That's nicely CROCK POTTING away right now.
A few hours before dinner I'll add my Salsa Verde mixture and let that stew. T
hen I'll shred the pork, spoon salsa verde over it, cheese it up a bit and add sour cream.
Serve it with a side of Spanish rice.