I know I had set the winner announcement deadline for June 15th.  That was crazy.  I didn’t expect so many wonderful entries to sort through or think about what it would mean to take a family of 8 on vacation for a week and get put back together after, while doing my regular chores and still getting my weekly menu subscriptions out on time.

So now you can be super impressed that I have gone through half of the contest entries and am getting them organized by type of dish to compile in a fun ebook.  Everyone who entered a recipe will get a free copy of the e-book–hooray for you!  I’ll keep you posted on the progress.

Until then, here’s a delicious Summer Recipe:

Crab Pasta Salad

1 bag–12-16 oz tri-color rotini pasta, cooked according to package directions

1 bag–16 oz frozen peas, thawed

1 red onion, finely chopped

2 large carrots peeled and shredded

6 slices turkey bacon, cooked and crumbled

(add any other veggies you like such as bell pepper, zucchini etc.)

1–8 oz package imitation crab meat, chopped

Combine all ingredients and mix with 1 cup ranch salad dressing (purchased or homemade–light works well.)  Chill.  Right before serving stir in another cup of dressing.)

For gluten free, replace the pasta with 6-8 cups of cooked and drained navy beans–or use a combo of beans, such as navy, great northern, pinto, or garbanzo.)