(This dish can be prepared ahead, refrigerated, then baked just before serving.)
3 large chicken breasts, boned and split
8 ounces. whipped cream cheese with chives, divided
1 tablespoon butter or margarine, divided
6 slices bacon

Place split breasts between waxed paper; pound to 1/2 inch thickness. Spread each with about 3 tablespoons cheese mixture; dot with 1/2 teaspoon butter. Fold ends over filling (some will ooze out during baking). Wrap 1 slice bacon around each roll. Place, seam side down, in shallow baking pan. Bake on top rack in 400 degree oven 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes or until bacon is crisp and golden. Makes 6 servings. Per serving, 400 calories.

1 can cream of mushroom soup
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 cup milk
2 pounds chicken breasts, boned and skinned
1/4 cup grated American cheese

In large skillet with cover, combine soup, poultry seasoning, salt and milk. Mix well. Bring to boil over low heat, add chicken. Cover and cook for 15 minutes. Uncover and turn chicken. Cover and cook another 20-25 minutes or until done. Sprinkle with cheese and broil to melt and brown. Makes 4-6 servings. Recipe from Mary Albert.

1-1/2 cups water
1-1/2 cups Minute rice
1 pound boned chicken breasts, cut into strips
2 tablespoons oil
1 can cream of chicken soup
1/2 can milk
2 tablespoons Dijon-style mustard
1/2 cup cheddar or Swiss cheese, grated
1-1/2 cups frozen broccoli cuts, thawed
2 tablespoons chopped pimento
Bring water to boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to full boil. Reduce heat and simmer for 2 minutes. Pour over rice. Makes 4 servings.

2 tablespoons oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 garlic clove, finely minced
1/2 small onion, finely minced
1 tablespoon chopped fresh coriander
Salt and pepper to taste
16 ounces strip steak, sliced; or 16 ounces boneless chicken breast, sliced
Melted butter
1 large onion, sliced
2 green peppers. cut into strips
1 large tomato, cut into wedges
1 red onion, sliced into rings
1 package flour tortillas (we use burrito size)
Guacamole, grated cheese, sour cream, lettuce and pico de gallo for garnish

Combine oil, lime juice, cumin, garlic, onion, coriander, salt and pepper. Coat meat with marinade and marinate several hours or overnight in the refrigerator. Heat coals on an outdoor grill until very hot. Brush meat with melted butter. Place meat on grill rack. Cook, turning every 1-1/2 minutes for 6 minutes or until done. Meanwhile, sauté the sliced onion, green pepper and tomato until crisp tender in a little oil. Wrap the chicken and vegetables in warm tortillas and garnish with sour cream, guacamole, salsa, shredded cheddar cheese or whatever you wish. From Chi Chi's restaurant in Arlington, Virginia. These are delicious.

Dough:
1 package active dry yeast
1 cup lukewarm water
2 tablespoons oil
1 teaspoon salt
2-1/4 cups unbleached flour

Sprinkle yeast in warm water; let stand until dissolved. Add oil, salt and half the flour, beating well. Gradually add flour to form a soft dough. Turn out on floured board; knead until dough is smooth and elastic, about 10 minutes. Turn dough into greased bowl, cover with a damp towel or plastic wrap. Let rise in warm place until doubled, about 1-1/2 hours or refrigerate overnight.

Tomato Sauce:
1 can (1 pound 12 ounces.) Italian plum tomatoes
3 ounces tomato paste
1-2 cloves of garlic, crushed
2 tablespoons oil
Oregano, fresh or dried, chopped
Basil, fresh or dried,chopped
Parsley, fresh or dried, chopped

Combine first four ingredients in a wide pan. Simmer until thick, about 20 minutes, stirring constantly. Add herbs to taste; adjust seasoning to taste.

Filling:
1 pound Mozzarella cheese, shredded
8 ounces. mushrooms, sliced
2 cups green pepper slices
2 cloves garlic, minced
2 ounces. grated Parmesan cheese

Punch dough down. Turn out on floured board. Divide into two balls, one larger than the other. Roll out larger ball to fit into a 12″ round pan, 1″ deep. Leave a slight overhang.
Spread bottom with mozzarella, top with half the mushrooms and green peppers and the garlic. Sprinkle with Parmesan cheese. Roll out smaller dough ball, fold edges with bottom crust, pinch to make a standing rim. Bake near the bottom of a 450 degree oven for about 7 minutes.

Remove from oven, add tomato sauce, remaining mushrooms and green pepper. Sprinkle with oregano, basil, parsley, more crushed garlic and red pepper, if desired.

Return to oven and bake at 400 degrees for about 25 minutes, until pizza is browned and set. If crust edges brown too fast, cover with foil. Remove from oven, add pitted black olives or garnishes to taste. Let stand 10 minutes before cutting. Makes 6 servings.

1/2 pound ground beef
1/4 cup chopped onion
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 teaspoon oregano leaves
1/2 teaspoon garlic salt
8 Manicotti shells, uncooked
1 16 oz. can tomatoes
1 8 oz. can tomato sauce
1/4 cup water
1 4 oz. package shredded part-skim Mozzarella cheese
Brown meat; drain. Add onion; cook until tender. Stir in 1/4 cup Parmesan cheese, egg, and seasonings. Fill manicotti shells; place in a 10 x 6 baking dish. Pour combined tomatoes, tomato sauce and water over manicotti. Sprinkle with remaining Parmesan cheese. cover with foil; bake at 350 for 1 hour. Top with mozzarella cheese; continue baking until cheese melts. Makes 4 servings.

1 tablespoon oil
4 pork chops (1 inch thick)
1-1/2 cups apple cider or apple juice
1 package Knorr vegetable soup mix
2 red apples, cored and cut into wedges

In a large skillet, heat corn oil over medium-high heat. Add pork chops. Brown, turning once, 10 minutes. Remove chops. Drain fat. Add cider, stirring to loosen brown particles. Stirring constantly, add soup mix; bring to boil. Reduce heat. return chops to pan. Partially cover and simmer 10 minutes. Add apples, simmer partially covered 10 minutes. With slotted spoon, remove chops, apples and vegetables to heated serving plate. Cover; keep warm. Boil pan liquid rapidly over high heat 5-10 minutes or until thick. Spoon over chops.

Lime Salsa:
1 large ripe red or yellow tomato, finely diced
8 medium-size tomatillos, husked, rinsed and chopped
1/4 cup minced red or yellow bell pepper
2 tablespoons minced red onion
1 tablespoon grated lime peel
1 tablespoon lime juice

Refried beans:
4 ounces bacon, coarsely chopped
2 medium sized onions, chopped
2 cloves garlic, minced or pressed
2 cans (15 ounces each) black beans; or 4 cups cooked (about 2 cups dried) black beans
2 tablespoons distilled white vinegar, or to taste
Pepper

Other ingredients:
4 cups cooked yellow or white corn kernels (from 4 large ears of corn); or 2 packages frozen corn kernels, thawed
1 cup shredded jalapeno jack cheese
Tortilla chips
Cilantro leaves

Prepare lime salsa: In a nonmetal bowl mix tomato, tomatillos, bell pepper, onion, lime peel and lime juice. If made ahead, cover and refrigerate up to four hours.

Prepare refried beans: In a wide, nonstick frying pan, cook bacon over medium heat, stirring often until it begins to brown and drippings form in pan. Discard all but 1 tablespoon of the drippings. Add onion and garlic to pan. Cook, stirring often, until onions are soft and bacon is browned (about 7 minutes). Drain beans, reserving 1/2 cup of the liquid from cans. Add beans, reserved liquid (use 1/2 cup low-sodium chicken broth if using home-cooked beans) and vinegar to pan. Coarsely mash beans with a spoon. Season to taste with pepper. Heat until steaming. Spoon beans onto a large, oven proof rimmed platter; spread out evenly to make an oval. Top beans evenly with corn, then sprinkle with cheese. Bake in a 400 degree oven until hot in center (about 10 minutes). Remove bean mixture from oven. Tuck some tortilla chips around edge of platter; serve remaining chips alongside. Garnish with cilantro. To serve, spoon bean mixture onto plates; top with some of the lime salsa. To eat, scoop bean mixture onto chips; add more salsa to taste.

Per main dish serving: 423 calories (24 percent calories from fat).