Mediterranean Chicken Pasta Salad *

 1 box Betty Crocker Suddenly Salad classic pasta salad mix

1/3 cup water

3 Tbsp olive oil

2 cups cut up cooked chicken

1 cup cherry tomatoes, halved

1 cup cucumber, coarsely chopped

4 oz crumbled feta cheese

1 can (2.25 oz) sliced ripe olives, drained

1 tsp basil

Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.  Drain pasta; rinse with cold water.  Shake to drain well.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.  

Serves 6

Turtle Pumpkin Pie *

 1/4 cup plus 2 Tbsp caramel ice cream topping

1 graham cracker pie crust

1/2 cup plus 2 Tbsp pecan pieces

1 cup cold milk

2 pkg (3.4 oz each) vanilla instant pudding mix

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tub (8 oz) cool whip topping, thawed

3 Tbsp chocolate chips

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.  Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes.  Stir in 1 1/2 cups cool whip.  Spread into crust.  Refrigerate 1 hour.  Top with remaining cool whip, caramel topping, nuts and chocolate chips before serving.  

Serves 10

Chicken Vegetable Stew *

 2 boneless skinless chicken breasts

1 (28-30 oz) jar spaghetti sauce

2 tomatoes, coarsely chopped

2 small zucchini, sliced

1 green bell pepper, cut into 1 inch pieces

1 onion, chopped

3 garlic cloves, minced

1 tsp basil

1 tsp oregano

8 oz fresh sliced mushrooms

In crockpot, combine all ingredients, except mushrooms.  Cover; cook on low setting for 8 hours.  Shred chicken with two forks.  Add mushrooms, cover and cook another 30 minutes. 

Serves 3

Chicken and Rice *

 2 large chicken breasts, cut into bite size pieces

2 cups chicken broth

1 green bell pepper, chopped

1 small onion, chopped

1 clove garlic, minced

2 Tbsp butter

15 oz can whole tomatoes, undrained

1 tsp chili powder

1/2 tsp oregano

1 Tbsp cornstarch

1 cup water

Salt and pepper to taste

3-4 cups hot cooked rice

In large deep skillet, melt butter.  Cook bell pepper, onion, and garlic for 2 minutes.  Add chicken and saute for 4-5 minutes.  Add tomatoes, chili powder, oregano, chicken broth, salt and pepper.  Cook on medium heat for 20 minutes.  In small bowl, add water and cornstarch.  Stir well.  Slowly pour and stir into chicken mixture.  Cook and stir 2-3 minutes until thickened.  Pour chicken mixture over hot cooked rice.