Bowtie Teriyaki Chicken Spinach Salad

This recipe makes 4 portions. Joe and I ate it for dinner last night and lunch today. It's even better the next day. I used bagged lettuce in place of the spinach and bow tie pasta, skipping the marinade step. I know my audience and what they like :)

8 oz. Bowtie pasta, cooked and cooled
1 bag of fresh baby Spinach
1 small can Mandarin Oranges
1 Red Pepper, chopped
1/2 can sliced Water Chestnuts
1/2 bunch Green Onions, chopped
1/2 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Flat Leaf Parsley
2 TBSP Sesame Seeds, toasted
2 cups cooked chicken, shredded I cooked the chicken in this sauce for extra flavor.

Dressing:
1/2 cup Canola Oil
1/3 cup White, Red, or Rice Wine Vinegar
1/4 tsp. Salt
1/4 tsp. Black Pepper
1/3 C. Teriyaki Sauce
2 1/2 TBSP Sugar

Directions:
Cook bowtie pasta according to package directions. Drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta and chicken in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce, pasta, and chicken over the salad. Toss together and serve. Enjoy!

Cheesecake Pie

I love thins recipe, it's light and so sweet cream cheesy :)

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla
3 1.2 cups(8 0z.) cool whip topping
1 graham crust crust, bought or homemade

Beat Cream cheese , sugar and vanilla until smooth. Fold in cool whip. Spoon into crust.

For cheesecake tarts: Spoon filling into single serving graham cracker pie crusts. Chill 2 hours. Garnish with fruit. makes 12 tarts