Watermelon Cake

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Prep Time: 30 min
Total Time: 1 hour 45 min
Makes: 16 servings

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

*HINT: I USED A BUNDT CAKE PAN INSTEAD OF ROUND PANS. I DIDN'T USE JELLY BEANS, WOULDN'T STICK GOOD TO THE CAKE. I ALSO USED STRAWBERRY CAKE MIX.

Garden Ranch Pasta Salad

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup Hidden Valley® Fat Free Ranch® dressing
1/2 teaspoon dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 medium green onions, sliced (1/4 cup)

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.

Slow Cookers Italian Herb Chicken

Serve this zesty slow cooker chicken flavored with tomatoes and just the right amount of herbs over spaghetti to enjoy all the flavorful sauce.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

Makes 8 servings.

Ingredients:

2 1/2 pounds chicken Breast Tender, skin removed

1 package (8 ounces) mushrooms, halved or sliced

1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning

2 cans (14 1/2 ounces each) stewed tomatoes, undrained

1 can (6 ounces) tomato paste

Directions:

1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta or rice, if desired.

Nutrition Information:

per 1 serving
Calories: 271
Sodium: 648 mg
Fat: 11 g
Carbohydrates: 16 g
Cholesterol: 77 mg
Fiber: 2 g
Protein: 27 g

White Chicken Chili

White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef.

Makes 4 servings.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

1 package McCormick® White Chicken Chili Seasoning Mix

1 cup water

1 can (15 ounces) white beans, undrained

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned.
2. Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.

Variation: I Added

1 can (14 1/2 ounces) Rotel diced tomatoes, drained,

1 can whole kernel Mexicorn (8 3/4 ounces)

2% Mexican Cheese

Chicken Nachos

Chicken Nachos
From: Campbell's Kitchen

Prep: 10 minutes

Cook: 5 minutes

Serves: 6

Ingredients:

1/2 cup Pace® Thick & Chunky Salsa

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained*

1 bag (about 10 ounces) tortilla chips

Chopped tomato

Sliced green onion

Sliced pitted ripe olive

Directions:
Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.

Cost per recipe: $9.83
Cost per recipe serving: $2.46
Total cost of meal (including serving suggestion): $14.53

Nutrition Information:

Calories 316, Total Fat 14g, Saturated Fat 2g, Cholesterol 15mg, Sodium 897mg, Total Carbohydrate 38g, Dietary Fiber 3g, Protein 11g, Vitamin A 8%DV, Vitamin C 0%DV, Calcium 10%DV, Iron 6%DV

*I used 3 Skinless/Boneless Chicken Breast.

MOREY'S WILD ALASKAN SALMON

Mouth watering Wild Alaskan Salmon marinated in a savory blend of backyard barbeque seasonings.



Specification:
Rich in Omega 3's
No Transfat
Individually Wrapped and Vacuum Packaged for Maximum Quality and Freshness
Easy Preparation - Grill, Bake or Microwave
Gluten Free

*You can purchase Morey's Salmon at your local Sam's Club.

Fiesta Chicken & Rice Wraps

From: Campbell's Kitchen
Prep/Cook: 15 minutes
Serves: 4

Chicken and rice cooked in a delicious combination of Campbell's® Condensed Cream of Chicken Soup and Pace® Thick & Chunky Salsa are wrapped in flour tortillas to make delicious two-fisted sandwiches.

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1 cup Pace® Thick & Chunky Salsa

1/2 cup water

1 cup uncooked instant white rice

2 cups cubed cooked chicken

4 flour tortillas (10-inch)

Directions:
Mix soup, salsa and water in saucepan. Heat to a boil.
Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.

Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

Add Ingredients:

Cheese

Sour Cream