Sweet BBQ Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1 1/2" chunks
2 c. fresh pineapple chunks, 1" pieces
1 red pepper, cut into 1" chunks
1 green pepper, cut into 1 " chunks
cherry tomatoes
mushrooms
zucchini/squash chunks
potato chunks
1/2 c. bbq sauce (I used sweet baby rays)
3 T. frozen orange juice, thawed

Heat grill to medium-high heat. Thread chicken alternately with vegetables and pineapple, onto 2 8" long skewers. (Place skewers side by side to thread for each kabob) Combine bbq sauce with juice. Brush kabobs with half of mixture and place on grill. Grill 8-10 minutes until chicken is done, turning and brushing occasionally with remaining sauce.

Pork Tenderloin with Peach Honey Mustard Sauce (for Grill)

1/2 medium peach, peeled
2 T. Dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
1 pork tenderloin (3/4 lb)

Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable Ziploc bag, combine the brown sugar, cayenne pepper, salt and pepper. Add the pork and shake to coat. Using long handled tongs, moisten a paper towel with olive oil and lightly coat the grill rack. Place pork over preheated grill, cover, and cook for 20-25 minutes until meat thermometer measures 160 degrees. Let stand for 5 minutes before slicing. Serve with peach sauce.

Yield: 2 servings

Creamy 3 Cheese Baked Macaroni and Cheese

16 oz. elbow macaroni, about 3 cups
3 T. margarine
1 1/2 c. milk, divided
2 eggs, beaten
16 oz. 1/2" cubed Velveeta cheese
8 oz. shredded mild cheddar cheese, divided
8 oz. shredded Monterey Jack cheese
1 t. salt
1 t. pepper

Heat oven to 375 degrees. Cook macaroni in large pot of water until tender, but not mushy, about 8-10 minutes. Drain well and pour into large mixing bowl. Melt Velveeta cheese and 3/4 c. milk on low heat, stirring often. Pour melted cheese over pasta and stir. Add margarine, remaining milk, eggs, 1 c. each of shredded cheeses, salt and pepper. Mix well and transfer to sprayed 9x13 dish. Pour remaining cheeses on top. Bake until crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.

Loaded Potato and Chicken Casserole

2 pounds boneless chicken breasts, raw, cubed 1"*
8-10 medium red potatoes, cut in 1/2" cubes
1/3 c. olive oil
1 1/2 t. salt
1 T. black pepper
1 T. paprika
2 T. garlic powder
6 T. hot sauce
2 c. Mexican blend cheese
1 c. crumbled bacon, or bacon bits
1 c. diced green onion

Preheat oven to 500 degrees. Spray a 9x13 dish. In a large bowl, combine olive oil, all seasonings, and hot sauce. Add cubed potatoes. Stir to coat. Carefully scoop into prepared dish, leaving behind as much of the oil/sauce mixture as possible. Place chicken cubes in this mixture to marinate in refrigerator. Bake potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy. Once fully cooked, remove from oven, & lower the oven temp to 400 degrees. Top the potatoes with the marinated chicken.  Combine cheese, bacon, and green onion. Pour over chicken. Bake in oven for 15 minutes or until chicken is cooked through and topping is bubbly. Delicious! Serve with a tossed salad for a complete meal.

*may substitute cubed ham

Crockpot Ranch Pork Chops

1 package boneless pork chops, 4-6 count
1 can cream of chicken soup or cream of mushroom soup

1 8 oz. can mushrooms, drained, optional
1 packet dry ranch dressing mix

Place pork chops in bottom of lined crockpot. Add soup. Add mushrooms. Sprinkle dry dressing mix over top. Do not stir. Cover and cook on low for 6 hours. The pork chops come out very tender and you have a nice gravy for potatoes or rice too.

*You can also make chicken breasts this way, instead of pork

Cinnamon Roll Dutch Apple Pie

Crust
1 can (8 ct) Pillsbury Cinnamon Rolls with icing (I used reduced fat)
Crumb Topping
1 c. flour
1 c. packed brown sugar
1/2 c. butter/margarine, softened, but not melted
Filling
6 medium apples, (I used Fuji), thinly sliced
3/4 c. splenda/sugar (I used splenda)
2 T. flour
1 1/4 t. apple pie spice
2 T. lemon juice

Heat oven to 375. Separate cinnamon rolls and roll each one out on a flat surface, until they are 4-5" round. Place cinnamon rolls in bottom and up sides of 9" glass pie plate. (Start with one in the middle and work around center and sides, overlapping as needed and pinch together to seal dough. Flute edge if desired. In large bowl, gently combine filling ingredients. Spoon onto cinnamon roll crust. Combine crumb topping and sprinkle over top of filling. Bake at 375 degrees for 1 hour, or until top is golden brown and apples are tender. Drizzle icing over hot apple pie. Cool on rack. Serve warm with vanilla ice cream. YUM!

Frozen Fruit Cobbler

2 bags (12 oz) frozen fruit, (I used mango, pineapple, strawberry, peach, banana by Dole)
1 white cake mix, (no pudding)
12 oz. diet 7-up, sierra mist, (clear soda)

Place frozen fruit in sprayed 9x13 dish. Add dry cake mix. Pour soda slowly over cake mix. Do NOT stir! Bake at 350 degrees for 50-60 minutes. I served it with sugar free vanilla ice cream/