ROASTED BROCCOLI w/ SOY & SESAME
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I found this yummy recipe on Pinterest from Kalyn's Kitchen.

1 lb. fresh broccoli florets
1 1/2 T. olive oil
1 T. soy sauce
1 tsp. sesame oil (I just use a couple drops because it's taste is so strong)
1 T. sesame seeds, toasted

Preheat oven to 450. Trim broccoli by cutting into 1/4 inch thick pieces.
Cut broccoli into pieces about 2 inches long. Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet. Turn down heat to 425 and roast 10 minutes or until to desired tenderness.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done garnish with sesame seeds.
This would also be good with a drizzle of honey at the end if you like the sweet/savory combo.

BUFFALO CHICKEN CALZONE
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I can't help it. Whenever I see the word "buffalo" in front of chicken, it's all I can do to resist trying it that very day. The thing I like about this recipe is that the buffalo is interchageable. You could use barbeque sauce in place of the buffalo sauce or even spaghetti sauce. You don't have to use one specific type of crust. You could make your favorite dough recipe, use pizza crust from a can, or even use frozen bread dough. Whatever floats your calzone boat!

1 can of crescent roll dough

2 c. chicken breasts, cooked and diced

1/2 c. buffalo wing sauce
1/2 c. celery, diced fine
1/8 c. onion, diced fine (optional)
2 T. blue cheese or ranch dressing
1 c. mozzarella Cheese, shredded

Preheat oven to temperature in your dough recipe. Line a baking sheet with parchment or spray with baking spray. Roll out dough onto baking pan. In a bowl, combine the chicken, hot sauce, and vegetables until coated. Top one half of dough with chicken mixture, leaving about a 1/2 inch on all sides. Drizzle with dressing and top with shredded cheese. Fold dough over and crease edges to seal. Cut 2 slits in the top of the dough. Bake for recommended baking time or until done, for crescent dough it is about 12-15 minutes at 375. Slice and serve with more dressing if desired.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.