Time for a Fiesta Soup

 

1/4 cup KRAFT Zesty Italian Dressing

3/4 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 onion, chopped

1 cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups  water

1 can (8-1/2 oz.) peas and diced carrots, drained

1 tsp.  chili powder

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Black Bean Mango Salsa

1 can (15 ounce) black beans, rinsed and drained

2 mangos, peeled, seeded and diced small

1 ripe avocado, pitted, peeled, and diced (optional)

1 red bell pepper, cored, seeded and diced small

1/2 medium red onion, diced small

½ tablespoon grated fresh gingeroot

1/2 cup pineapple juice  (or fresh squeezed orange juice)

1/2 cup lime juice from 4 medium limes, plus zest from 2 of the limes

1/2 cup chopped fresh cilantro leaves 

1 tablespoons ground cumin 

1 small jalapeño chile , seeded and minced

Sea Salt and Pepper

1.    Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

Pizza Bagels

8 oz. lean ground beef
6 medium bagels halved
1 14 oz. jar pizza sauce
1/4 c. chooped onion
1 4 oz. can of black olives
3/4 c. shredded mozzarella cheese
1/2 c. cheadar cheese


Preheat oven to 375 degrees. Cook beef untill brown and crumbly. Drain beef. Arrange bagels cut side up on a baking sheet. spread pizza sauce over bagels. sprinkel with toppings evenly amoung bagels. bake 10 minutes or until cheese is bubbly.

You can use any type of topping you would like on these!

Snack size barbecued ribs

2 lbs.pork ribs
2 tablespoons butter or margarine
4 green onions, chopped
1 tablespoon flour
1 tablespoon dijon mustard
1 c. beef broth
2 tablespoons lemon juice
3 tablespoons chili sauce

Preheat oven to 450 degrees. Cut ribs into 2 or 3 rib portions. arrange in a single layer in a shallow roasting pan. Roast for 20 minutes: drain fat. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions: saute for 3 minutes. Add flour and mustard: mix well. Cook, stirring continually, for 2 minutes. Gradually stir in broth, lemon juice and chili sauce. Cook stirring continually, for 5 minutes. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce, for 25 minutes or until ribs are tender.