Skillet Chicken & Vegetables Parmesan

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with
3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

Creamy Black Bean Salsa Chicken

2-4 boneless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package Taco Seasoning
½ cup sour cream
1 cup grated cheddar cheese
Spanish Rice

Put all ingredients in slow cooker, except the sour cream and cheese. Cook until chicken is done 3-4 hours on high. After, top with sour cream and cheese. Serve with warm tortillas and Spanish rice or as a soup with tortilla chips.

Couscous

Deceptively Delicious

1/2 cup reduced-fat low-sodium chicken broth
1 cup whole wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 Tbsp margarine spread (olive oil)
1 Tbsp grated Parmesan
1 clove garlic, minced (2-3)
1/2 tsp. salt
1/4 tsp pepper

Bring the broth to a boil in a medium saucepan.

Turn off the heat, stir in the couscous, squash puree, carrot puree, olive oil, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.

Frosty Lemon-Strawberry Dessert

Beth Johnston

1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel

Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.

Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.

Pineapple Smoothie (Jamba Juice)

Lisa Nelson

1 cup pinapple juice
2 cups ice
1/2 to whole banana
3-4 scoops pineapple sherbet(maybe about 2 cups)
3 Tbsp plain yogurt

Blend and enjoy!

Lemon Poke Cake

Nina Brostrom

1 box yellow cake mix
2 cups boiling water
1(6 oz) pkg lemon jello

Frosting:
1 cup milk
1pkg (4 serving size) instant lemon pudding
1/4 cup powdered sugar
1 (8oz) tub cool whip
1/2 cup sour cream

Directions:
Bake cake according to package directions, cool completely. Poke hole in the cake with a fork.
Make Jello with water and pour equally over the cake.
Refrigerate at least 3 hours.

Mix frosting ingredients all together in mixer. Frost cake and chill before serving.

Black Bottom Cupcakes

1 cup sugar
1/4 cup cocoa
1 cup water
1 Tbsp vinegar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 egg

Beat until smooth.

Filling:
Cream until smooth.
8 oz cream cheese
1/3 cup sugar
1 egg
1/4 tsp salt

Add: 6 oz chocolate chips

Fill lined muffin tin with batter. Add a dollup of filling to each cupcake. Bake at 350 degrees for 25-30 minutes.