Portable Pasta Salad 

Source: Ohio Poultry Association

1 cup (8 oz.) reduced-fat sour cream
1 can (4 oz.) diced green chilies
1 tsp. ground cumin
9 lasagna noodles, cooked and drained
1 can (12 oz.) Mexican-style whole kernel corn, drained*
4 cups shredded lettuce
1 jar (16 oz.) salsa, divided
12 hard-cooked eggs, sliced, divided
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese, divided 

In small bowl, stir together sour cream, chilies and cumin until well blended. Place 3 of the noodles across bottom of 13 x 9 x 2 inch baking dish. Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce. Dollop with 3/4 cup of the salsa. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat layers substituting sour cream mixture for salsa. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. Dollop with 1/4 cup salsa. Cover and chill to blend flavors. To serve, cut into squares. Serve a portion of all layers. 

* Substitute 1 1/2 cups cooked and drained fresh corn kernels (about 3 medium ears) and 2 T. each finely chopped sweet red and green pepper, if desired. 

Makes 12 servings.