Chunky Chicken Chili

Makes 4 Servings

Ingredients:
1 pound Chicken Breasts (3 medium) boneless and skinless
1 can (14.5 oz) diced tomatoes with green pepper and onion
1 cup chicken broth
1 Tablespoon chili powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet whole kernel corn, drained
1/4 cup chopped cilantro
1/4 cup chopped green onions
Optional Garnish:
Shredded Monterey Jack Cheese
Diced avocado and diced radishes

Cooking Steps:
1. Cut chicken into 1/2 inch cubes
2. Combine chicken, undrained tomatoes, chicken broth, chili powder, salt and pepper in a 3 quart sauce pan. Cook over medium heat 8 minutes until chicken is done.
3. Add balck beans, corn and cilantro. Bring to a boil. Reduce heat to medium-low and simmer 5 to 7 minutes until heated through.
4. Serve in individual bowls and garnish with green onions. Top with shredded cheese, if desired.

Serve Chunky Chicken Chili with corn torilla chips and a fresh tossed salad.

Enchilada Dos by Heidi Kallemyn

1 pound ground beef
1/2 c chopped onion
8- 6 inch flour tortillas
8 oz taco sauce or salsa
1 cup grated cheese

Cook beef & onion, drain. Add salt if needed. Divide meat into each tortilla, top with cheese and salsa. Roll up seam down in baking dish.

Sauce:
4 tbsp butter
4 tbsp flour
1 1/3 c water
2/3 cup sour cream
2 tbsp chicken bouillion granulates
4 tbsp green chilies, chopped

melt butter. Blend in flour & granulates, let bubble. Stir in water. Cook & stire until thickened. Add chilies. Stir in sour cream. Pour over tortillas. Bake at 350 for 15 minutes. Top with cheese. heat to melt.

Monkey Bread by Kit Swier

4 tubes Buttermilk Biscuits (small ones, they sell them as a pack of four) cut them into quarters and shake them in a large ziploc bag full of 1 teaspoon cinnamon and 3/4 cup of white sugar. I put a few of the quarters in at a time and shake them and then put them into the bunt pan or else they tend to all stick together. Put all the biscuits into a sprayed bunt pan. Boil 1/2 a stick of margarine and 1 cup of brown sugar just to a boil. Be careful, it burns easy.Pour over biscuits. Bake at 350 degrees for 30-35 mins.

Breakfast Pizza by Amber Hjelmstad

6 oz. breakfast meat
1 pkg. refrigerated crescent rolls
1 cup cheddar cheese
2 large eggs
3/4 cup sour cream

Pork sausage, cup up pork links, Canadian bacon, pepperoni, or ham could be used. Preheat oven to 425. Unroll and separate crescent rolls into triangles. Arrange on an ungreased pizza pan (12"). Press edges together to seal and cover sides and bottom of pan. Bake for 5 minutes at 425. Remove and cool.While crust is baking prepare meat into bite size pieces. Sprinkle cheese on crust and top with meat. In a bowl, beat eggs and sour cream with wire whisk. Pour over meat and cheese. Bake 20-25 minutes at 400. Cool for 5 minutes and serve in wedges. Other ingredients could be added as desired (mushrooms, onions, green peppers, etc.) Makes 1 12" breakfast pizza.

Blueberry Muffins

3/4 cup milk
1/3 cup oil
1 egg
2 cups flour
½ cup sugar
3 tsp baking powder
½ tsp salt
1 cup blueberries (if frozen do not thaw)

Combine all dry ingredients in a small bowl, set aside. In mixing bowl mix milk, oil & egg. Add dry ingredients mix well. Stir in blueberries.Heat oven to 400 degrees, grease muffin pan or line with muffin tins. Fill muffin pan ¾ full of batter. Bake 20-25 minutes until golden brown. Makes 12 muffins.

Saucy Parmesan Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/4 cup KRAFT Grated Parmesan Cheese
PLACE all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.
REFRIGERATE 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.
PREHEAT oven to 425ºF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through (165ºF).

BBQ Pork Loin

1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/4 cup teriyaki sauce
Grated peel of 1 medium orange
1 boneless pork loin (2 lb.)

Preheat oven to 350. mix BBQ sauce, teriyaki sauce and orange peel. Brush 1/2 over pork, bake 30-35 minutes, flip and coat with remaining sauce. Cook until thermometer reads 165 degrees.

Chocolate Pudding

1/3 c cornstarch
1/2 c cocoa
1 1/4 c sugar
1/4 tsp salt
3 cups milk
3 tbsp butter
1 1/2 tsp vanilla

mix all through milk in a double boiler (I don't have one so a regular pot works fine). Add butter & vanilla. Stir constantly until thick (takes about 15 minutes, arm will be tired!).

Zesty Cheeseburger Mac Casserole

1 pkg. (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups)
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
3/4 cup fat-free milk
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing (I used fat free)
1 lb. extra lean ground beef, cooked, drained
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
PREHEAT oven to 375°F. Place frozen vegetables in colander in sink. Cook Macaroni as directed on package. Pour cooked macaroni over vegetables in colander to drain and quickly thaw vegetables.
RETURN macaroni and vegetables to same saucepan. Add Cheese Sauce, milk and dressing; mix well. Add cooked meat and 1/2 cup of the Cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil.
BAKE 35 min. or until heated through. Uncover; top with remaining 1/2 cup Cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.