BBQ Chicken Wraps

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, thinly sliced
1 lb boneless skinless chicken breast, cut into strips
1/2 cup BBQ sauce
4 10 in. whole wheat tortillas, warmed
1 cup shredded cheddar cheese

Cook, stirring often, peppers and onions in large nonstick pan on medium high heat for 3-4 minutes. Add chicken; cook an additional 3-4 minutes is cooked through stirring often. Stir in BBQ sauce; cook an additional 3 minutes or until chicken is done.

Spoon chicken mixture into tortillas. Top with cheese. Roll up and cut in half.

Makes: 4 servings (2 halves each)

Prep Time: 15 (plus 10 minutes to cook)

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Simple Dessert Tray

So, it is your job to bring a desert. Do you take an unhealthy baked item or a healthy fruit alternative? This can be a difficult decision.

But there is a solution....

On a platter, arrange

Strawberries
Oreo Cookies

around a bowl of

Cool Whip.

That's it!

Perfect for church dinners or home parties when you are pressed for time.

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Cheese Dogs in a Blanket

1 can (8 oz) refrigerated crescent rolls
4 beef franks
4 cheese slices

Heat oven to 375 degrees.
Unroll crescent roll dough; separate into 8 triangles. Cut each triangle in half lengthwise.
Cut franks lengthwise in half. Then cut in half crosswise.
Cut each slice of cheese into 4 strips.
Place 1 frank piece and 1 cheese strip at short side of each dough triangle; Roll up.
Place seam-sides down on baking sheet.
Bake 10-13 minutes or until golden brown.

Makes 8 Servings (2 each)

Prep Time: 10 minutes (23-25 minutes including cook time)

Serving Suggestions:

Serve on platter with ketchup, mustard and veggies on the side.

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Fluffy Pudding Frosting

1 pkg. instant chocolate pudding
1 cup cold milk
1/4 cup confectioners sugar
1 tub (8 oz) whipped topping

Beat pudding mix, milk and sugar in a large bowl with a wire whisk about 2 minutes. Gently stir in whipped topping.
Spread onto prepared cupcakes or cake.

Store in refrigerator for up to 24 hours if not used immediately.

Makes 4 1/2 cups (approximately 36 cupcakes)

Prep Time: 15 minutes

Creamy Potato Salad

1 lb. red potatoes, cut into chucks (about 4 potatoes)
1/4 cup Kraft Zesty Italian dressing
1/3 cup Mayo
1 1/2 tsp. Dijon mustard
1 hard cooked egg, chopped
4 green onions, sliced

In saucepan, boil water and cook potatoes for 15 minutes or until tender. Drain and rinse with cold water until cool. Drain again.
Mix dressings and mustard in a large bowl. Add potatoes, eggs and onions; mix lightly.

Refrigerate for at least 30 minutes prior to serving.

Makes: 4 servings (3/4 cup each)

Prep Time: 30 minutes (not including refrigeration time)

This salad can be made diet friendly by using light dressing and Miracle Whip.

Quick & Easy: Grilled Peaches

Ingredients:

Peaches
Honey
Sour Cream
Brown Sugar
Cinnamon


Slice peaches in half or quarters. Leave peel on. Drizzle or brush with honey and through on a hot grill.

While peaches are on the grill...

Mix sour cream, brown sugar and cinnamon in a small bowl. (I mix inside the sour cream container.)

Top peaches with the sauce or serve on the side.

Guacamole

2 ripe avocados, chopped
1/2 cup Miracle Whip dressing
2 tbsp. lime juice
1 clove garlic, minced
Mash avocados with fork in a small bowl. Add remaining ingredients; mix well.

Servings: 10 (2 tbsp. each)

Prep Time: 5 minutes

Suggestions: Top with chopped tomatoes and serve with Wheat Thins or other crackers, tortilla chips or cut up vegetables.