Salsa: Mix lime juice, oil, sugar and salt in a medium

bowl. Add remaining ingredients; toss gently to mix and coat.

Heat outdoor grill, ridged grill pan or broiler.

Season chicken with oregano, salt and pepper. Grill 3 to 4 minutes per side until cooked through.

Divide lettuce among 4 plates; top each with chicken, then salsa.

Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.

Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Mix together. Use 1/3 cup to put in waffle iron.

Cook bell pepper, green onions, corn and lima beans for 10 minutes with 1/2 cup water in medium pot. Remove from heat and drain.

Combine vegetables with black beans and hot brown rice. Add salad dressing to taste and toss.

Divide mixture into 4 equal portions. Fill, wrap and roll!

Dissolve orange Jello in 1 pint boiling water. Add marshmallows. Chill until set. Mix pineapple, cottage cheese, salad dressing and whipped cream. Let set until it thickens. Spread over orange Jello. Dissolve lime Jello. Chill. Just before it sets, pour over mixture. Different flavors of Jello may be used.

Preheat oven to 375 degrees

CHICKEN:

Spray a large skillet with non-stick spray and heat.

Coat both sides of the chicekn with flour, shaking off excess four

Add chicken to the hot skillet and brown both sides.

Transfer to an oven-safe casserole dish and set aside.

SAUCE:

Drain the pineapple, keeping the juice. Transfer the juice to a 2 cup measure cup and add enough water to make 1 1/4 cups. Set aside.

In a small bowl, combine the sugar, vinegar, cornstarch, soy sauce, ginger and bouillon. Whisk well to blend, adding hte pineapple juice as you whisk. Bring to a boil in a small sauce pot, slightly reduce the heat and gently boil for aobut 4 minutes, stirring often until sauce has thickened.

Pour half of the sauce mixture over the chicken. Arange the pineapple slices and pepper rings on top then add the remaining sauce.

Bake for 30 - 40 minutes or until the internal tempreture reaches 156 degrees. In desired, serve over rice.

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Combine and mix. Cook each side at 300 degrees for 4 minutes.

Combine meat, bread crumbs, egg and salt; mix lightly. Shape into meatballs, brown in small amount of oil on all sides in large skillet. Drain. Add water, rice, carrots, green pepper and onion. Place in casserole dish and bake at 350 degrees till carrots are done about 35 to 45 minutes. Add cheese and heat until cheese melts. I sometime sadd a envelope of beefy onion soup mix for extra flavor.

Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray.

Combine browned beef, beans, oregano, cumin and garlic powder.

Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles.

Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set.