Salads-Main Salad-Cold Shrimp Pasta Salad

Ingredients: 
4 cups uncooked small pasta shells
1 pound cooked small shrimp(or big), peeled and deveined
1 1/2 cups frozen peas,thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
2 tablespoon lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:

• cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the shrimp, peas, green onions, and parsley. Stir in the pasta
• in a small bowl, combine the remaining ingredients, pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield 6 servings:)

Casserole-Broccoli and Cheese Casserole Recipe

Ingredients:
2 Tablespoons butter, plus 2 tablespoons of butter
1/2 cup finely chopped onion
1 1/2 cup hot milk
1 1/2 cups grated sharp cheddar
2 heads broccoli, cut into 2-inch pieces, quickly seemed
1 1/2 cups crushed butter crackers

http://www.foodnetwork.com/recipes/broccoli-and-cheese-casserole-recipe/index.html
Directions:
Preheat oven to 350 degrees F.

Melt 2 tablespoons of butter in medium saucepan over medium high heat. Add in onions and cook until translucent, about 4 minutes. Stir in flour and stir to coat onions. Cook for 2 minutes. Remove from heat and whisk in hot milk. Return to heat and bring to asimmer. Stir in cheese by the handful. Add broccoli to the cheesesauce and pour into buttered casserole dish.

Melt remaining butter in a small skillet and stir in cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.