Summer Sunset

1 tub/packet Crystal Light Lemonade drink mix (enough for a 2 quart pitcher)
3 cups water
2 1/2 cups cold club soda
1/2 cup vodka
3 Tbsp grenadine syrup

Mix lemonade mix and water in pitcher until completely dissolved.  Stir in rest.  Serve over ice cubes.

Makes 6 servings.

Chili Mac

1 pound hamburger meat
2 onions, chopped
29 oz canned stewed tomatoes, Mexican style
2 1/2 cups canned tomato juice
4 oz diced green chiles
2 tsp chili powder
1 1/2 cup uncooked elbow macaroni
31 oz canned pinto beans, rinsed and drained
1/4 cup lowfat shredded cheddar cheese

Brown hamburger meat and onion; drain.  Stir in stewed tomatoes, tomato juice, chiles, and chili powder.  Bring to a boil.  Stir in macaroni and beans; return to boiling.  Reduce heat, cover and simmer until macaroni is tender.  Spoon chili into bowls and sprinkle with cheese.

Serves 6

Spaghetti Bolognese

1 small onion, chopped
1/4 cup light Italian dressing
1 pound lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, undrained
2 Tbsp cream cheese
12 oz spaghetti, uncooked
1/4 cup grated parmesan cheese, if desired

Cook onions in dressing in large skillet.  Add meat to brown.  Drain if necessary.  Stir in tomato sauce and tomatoes.  Bring to a boil.  Reduce heat to simmer for 15 minutes.  Removed from heat.  Stir in cream cheese until well blended.  Meanwhile, cook pasta as directed on package.  Spoon sauce over pasta. Sprinkle with parmesan cheese.

Serves 6

Chicken Ranch Pasta

8 oz penne pasta
1 Tbsp butter
1 Tbsp flour
2 Tbsp dry ranch seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked chopped bacon
2 cups cooked chopped chicken

Cook pasta according to package directions.  Drain and set aside.  In a separate pot, melt butter.  Add flour and stir.  Cook flour for 1 minute.  Slowly whisk in milk.  Continue cooking until sauce thickens.  Stir in ranch dressing mix and cheese.  Stir until cheese melts.  Combine chicken, pasta, and bacon in large pot.  Pour in sauce and stir to coat.

Speedy Southwestern Style Soup

2 boneless skinless chicken breasts, cooked and shredded
1 can rotel
1 can mexi-cali style corn, drained
1 can ranch style chili beans, undrained
2 tsp cilantro
3 cups chicken broth
Dash ground red pepper
3 drops hot pepper sauce
shredded cheese
tortilla chips

Combine chicken broth and rotel; boil.  Stir in rest, adding chicken last.  Lower heat, cover and simmer for about 15 minutes.  Garnish with shredded cheese and tortilla chips.

Serves 4