Tortilla-Lime Soup

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne
4 cups vegetable broth
1 (14 1/2 ounce can Mexican-style stewed tomatoes)
2 cups frozen corn kernels
1 breast of chicken (cooked)
2 corn tortillas (cut into strips)
juice of two limes
1 avocado (cut into slices)

Heat the oil in a saucepan and cook onion & garlic about 6 minutes. Add cumin and cayenne and cook while stirring for one minute. Add the broth, tomatoes, chicken & corn and bring to a boil. Simmer about five minutes.

Meanwhile, spray pan with Pam and cook tortilla strips about four minutes, turning when needed. Remove the soup from heat. Stir in lime juice and top with avocado & tortilla strips.

Chicken Casserole

This is my grandmother's recipe. I use fat free/low fat of anything that I can. It is total comfort food!

3 to 4 chicken breasts
can of cream of chicken soup
1 cup of sour cream
1/2 sleeve of Ritz crackers
1/2 stick butter

Boil chicken breasts and cube them. Layer the bottom of the dish with the cubed chicken. Mix your sour cream and cream of chicken soup and spread on top of chicken. Crush your Ritz crackers and spread on top of soup mixture. Top with melted butter and bake at 350 for twenty-five minutes.

Stuffed Fiesta Burgers

1 lb. ground meat (beef, chicken, turkey, whatever)
1 package taco seasoning
1/4 cup chive and onion cream cheese
1/3 cup shredded cheddar cheese
hamburger buns
salsa
avocado

Preheat grill to medium heat
Mix meat and taco seasoning
Mix cream cheese and shredded cheese
Shape meat into eight thin patties
Place about 2 tbsp of the cheese mixture in middle of four patties
Top with the other patties, pinching the edges together
Grill patties about 7-9 minutes on each side
Top with salsa and avocado
Makes four burgers, from KRAFT FOOD & FAMILY Summer 2006

**I found the burgers cooked very quickly because the top and bottom layers are thin, but I may have had the heat too high on the BBQ. We used turkey meat and topped with ketchup and mustard. A big hit at our house.

"Vegetarian" Stuffed Peppers

1 1/4 cup chicken broth (sub. veggie broth for true vegetarian)
1 cup couscous
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups fresh spinach
1 cup canned corn, drained
1 cup diced tomatoes
1 cup grated mozzarella
4 red or yellow bell peppers, cored, stemmed, and seeded
4 tsp grated Parmesan cheese

Heat oven to 350
Use chicken broth to cook couscous, using directions on the package
Warm olive oil in a large pan over medium heat; saute onion and garlic until translucent (5-10 minutes)
Add spinach and saute until wilted
Add corn (drained) and tomatoes (with juices) and cook for five minutes
Remove from heat, drain, and transfer to a bowl
Stir in couscous and mozzarella, season with salt and pepper
Place peppers upright in a baking dish sprayed with cooking spray and fill with stuffing
Sprinkle Parmesan cheese and bake for 20 minutes
Serves four, from SELF DISHES Spring 2006

**I cut this recipe in half and had plenty to stuff two peppers, plus some left over which we ate on the side. Also, I used a yellow pepper and a green pepper.