Chicken Salad Chapala

4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup peeled, cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red pepper
1/4 cup chopped green onion and tops
Honey-cumin vinaigrette (see recipe below)
6 cups torn salad greens

Preheat oven to 375 degrees.

Prepare honey-cumin vinaigrette. Set aside.

Cut each tortilla into 6 wedges; coat tops with vegetable oil spray. Place on a cookie sheet and bake in preheated oven until browned and crisp, about 5 to 8 minutes; cool and reserve.

Combine chicken, beans, mango, zucchini, pepper and onions in a bowl; pour honey-cumin vinaigrette over and toss.

Arrange salad greens on serving plates and spoon salad over; garnish with reserved tortilla wedges.

Makes 6 servings.

Honey-Cumin Vinaigrette:
1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Combine all ingredients.

Makes 2/3 cup.

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

Sweet and Sour Dressing

6 tablespoons light corn syrup
3 tablespoons red-wine vinegar
1 1/2 tablespoons tomato paste
2 teaspoons canola oil
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
Freshly ground pepper to taste

Combine all ingredients in a small bowl or jar. Whisk or shake until blended.

Cover and refrigerate for up to 1 week.

Pyrex Storage Set, Clear, Red, Orange, Blue, Green(20 Pieces)

Pork Chop Casserole

1 Lipton onion soup mix pkg.
3/4 cup water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups thinly sliced potatoes
2 medium onions
4 apples cut in 1/2 rings
4 thick pork chops

Yield: 4 servings

Combine soup mix, water, sugar and spices. Mix well in a shallow baking dish.

Layer half potato, onion and apples, pork chops, pour soup mix over top. Bake 1 1/2 hours at 375.

Cooking with Brown Sugar: 51 Recipes

Chicken and Rice Soup

1 cup Water MaidĀ® Medium Grain Rice or RiverĀ® Medium Grain White Rice
8 cans (10 oz Each) low sodium chicken broth
1 medium onion, chopped
1 cup celery, sliced
1 cup carrots, sliced
1/4 cup parsley, snipped
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
1 bay leaf
2 cups chicken, cooked and cubed (about 3/4 pound)
2 tablespoons lime juice
lime slices, for garnish

Prepare rice according to package directions.

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes. Add chicken, simmer, uncovered 10 minutes or until chicken is cooked.

Remove and discard bay leaf.

Before serving stir in rice and lime juice. Garnish with lime slices.

Serves 8

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Caramelized Apple Parfaits

2 cups nonfat vanilla yogurt
2/3 cup sugar
2 tablespoons water
2 teaspoons butter
4 large baking apples, such as Rome, Golden Delicious or Cortland, peeled, cored and thinly sliced
1 tablespoon lemon juice
1 tablespoon chopped toasted walnuts (optional)

Line a colander or sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt and let drain for about 30 minutes.

Meanwhile, stir together sugar and water in a medium heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook, without stirring, until the syrup turns deep amber, about 5 minutes. (Do not let the syrup burn). Remove the pan from the heat, add butter and swirl the pan until the butter has melted.

Add apples and lemon juice. Return to low heat, cover and cook for 5 minutes. Uncover, and cook, stirring occasionally, until apples are tender and translucent and the juice has thickened slightly, 15 to 20 minutes. Let cool slightly, about 5 minutes.

Spoon alternating layers of the caramelized apples and drained yogurt into 4 parfait or wineglasses. Sprinkle walnuts over top, if desired.

4 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Steak and Blue Cheese Salad

1/3 cup Light Zesty Italian Reduced Fat Dressing, divided
1 lb. boneless beef sirloin steak, cut into thin slices
2 red peppers, sliced
1 small red onion, sliced, separated into rings
10 cups torn mixed salad greens
1/4 cup crumbled Blue Cheese

Heat 1 tablespoon of the dressing in large skillet on medium-high heat. Add meat; cook 2 minutes, stirring constantly.

Add peppers and onions; cook and stir 5 minutes or until meat is cooked through and vegetables are crisp-tender. Stir in remaining dressing.

Place 2-1/2 cups of the greens on each of four salad plates. Top evenly with the meat mixture and cheese just before serving.

Gibson Soho Lounge 16-Piece Square Reactive Glaze Dinnerware Set, Blue