Light King Ranch Chicken Casserole:

From Southern Living

Makes 8 servings; Prep 20 min., Cook 35 min.

1 large onion, chopped

1 large green bell pepper, chopped

Vegetable cooking spray

2 cups chopped cooked chicken breasts

1 (10¾-oz.) can reduced-fat, reduced-sodium cream of chicken soup

 1 (10¾-oz.) can reduced-fat, reduced-sodium cream of mushroom soup

1 (10-oz.) can diced tomato and green chiles

1 tsp. chili powder

½ tsp. pepper

¼ tsp. garlic powder

12 (6-inch) corn tortillas

1 (8-oz.) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat

 5 minutes or until tender.

2. Stir in chicken and next 6 ingredients; remove from heat.

3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in a 13-x9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

4. Bake at 350° for 30-35 minutes or until bubbly.

Note:  Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Baby Blue Salad with Sweet-and-Spicy Pecans

Baby Blue Salad (from Southern Living):

Makes 2 servings (we always make more)

1 (5-oz.) bag mixed spring salad greens

2 oz. crumbled blue cheese

1 orange, peeled and sectioned (or mandarin oranges)

½ pt. fresh strawberries, quartered

½ cup Sweet-and-Spicy pecans (recipe below)

Balsamic vinaigrette

Sweet-and-Spicy pecans:

Makes 1 cup; Prep 5 min., Cook 10 min., Bake 10 min.

¼ cup sugar                                                                                        2 Tbsp. sugar

1 cup warm water                                                                            1 Tbsp. chili powder

1 cup pecan halves                                                                          1/8 tsp. ground red pepper

1. Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes.

Drain, discarding syrup.

2. Combine 2 Tbsp. sugar, 1 Tbsp. chili powder, and red pepper. Add pecans, tossing to coat.

Place pecans on a lightly greased baking sheet.

3. Bake at 350 degrees for 10 minutes, stirring once.