Chicken, Potatoe & Vegetable Bake

6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 medium potatoes, peeled, cubed
3 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing (any light dressing will work)
2 Tbsp. KRAFT Grated Parmesan Cheese
PREHEAT oven to 400°F. Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing.
BAKE 1 hour or until chicken is cooked through.
SPRINKLE with the cheese.

Peachy Oat Muffins

16 oz. can peaches in juice
1 egg
1/4 cup oil
1 tsp vanilla
1/4 cup almonds (optional)
1 cup flour
1 cup old fashioned oats
3/4 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon

Drain peaches, reserve juice. Chop 2 peach halves - set aside. Puree other peaches in blender. Combine with egg, vanilla, juice & almonds. Set aside. In large bowl, combine flour, oats, brown sugar, baking powder, & cinnamon. Pour in liquid ingredients. Mix just to moisten. Fold in chopped peaches. Bake 375 degrees for 12 muffins. (I didn't chop the 2 peach halves - I just pureed them all. I also used whole wheat flour).

Easy Orange Salad

2 3oz pkgs. orange Jello
1 cup boiling water
1 pint orange sherbet
1 can mandarin oranges (drained)
1 8oz. carton cool whip

Dissolve Jello in boiling water. Add sherbet and stir until dissolved. Cool. Fold in oranges and frozen whipped topping. Pour into serving bowl & refrigerate overnight. (I would add another can of oranges).

Homemade Salsa

Two tomatoes diced (or a can of Mexican diced tomatoes works good too)
1-2 jalapenos diced and seeded
1/4-1/2 a bunch of cilantro. Be sure to smell it in the store to get the freshest. It should smell like cilantro.
1/2 an onion. (I just use some onion powder, because I have it in the house)
3 cloves of garlic. (I use Spice Selects Ready to Use Minced Garlic, it is so much easier than the garlic cloves and lasts a long time)
1 teaspoon of salt
1 teaspoon of pepper

Chill for about an hour and serve.

Mac & Cheese Dog Casserole

Courtesy of Rachael Ray!

1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.
While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Tri-Pepper Salad

INGREDIENTS
1 head romaine lettuce, torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing

DIRECTIONS
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

I used Balsalmic Vinaigrette instead of Raspberry, and added red onions.
Oh, and on the Recipe Club day, I had forgotten to add the Parmesan cheese - oops!!

Texas Caviar

First off, you should know that it isn't really caviar - no fish eggs here! It's highly appetizing and addicting!

1/2 cup cider vinegar
1/2 cup oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper

Bring to a boil (for about 30 seconds), set aside and let cool.

1 can black eyed peas
1 can white corn
1 can pinto beans
1 small can chopped green chilis

Drain

2 Stalks celery
1 green pepper
1 small red onion
2 to 3 Roma tomatoes

Chop small

Mix all ingredients together and refrigerate overnight.
Best served cold with Frito Corn Chips Scoops.