Chicken Tamales

Ingredients:

• 14 corn husks or foil.
• 2-3 lb rotisserie chicken, meat shredded.
• 1 cup shredded Mexican blend cheese.
• 1/2 cup chopped fresh cilantro
• 1/2 cup frozen green peas
• 1/2 cup drained and halved olives
• 2 cups salsa
• 2 cups self-rising yellow cornmeal mix

 Directions:

1. Soak the husks in warm water. Soak for 30 minutes or until they are soft and pliable.
2. Mix the filling, while husks soak. Stir together the chicken, cheese, cilantro, pease, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
3. Unfold the soaked husks wide end up, on a work surface. Starting at the top edge spoon 2/3 cup filling down the center and mold into 4x2" rectangle, leaving room at the bottom for folding.
4. Roll up the tamale jelly roll style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks and filling.
5. Add 1" of water to a deep pot with a tight fitting lid, place a steamer basket in the pot. Arrange the tamales upright (closed end down) in the basket. Bring the water to boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water if needed.
6. Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter, untie and open the husks then garnish.

Lemony Chicken & Orzo

Ingredients:

• 4 Boneless, Skinless Chicken Breast Halves
• 1/2 tsp each salt and black pepper
• 1 Can (14.5 oz) low-sodium chicken broth
• 1/3 cup lemon juice
• 2 tsps honey
• 2 1/2 tbsp low fat sour cream
• 3/4 cup orzo
• 8 oz green beans, cut into 1" pieces

Directions:

1. Cut chicken into 1" cubes. Sprinkle with 1/4 tsp each salt and pepper.
2. Pour broth and lemon juice into a stock pot; bring to a boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 tsp salt and pepper; whisk in honey and sour cream.
4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.

Cheesy Chicken & Broccoli Bake

Ingredients:

• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
• 1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350.
2. Prepare stuffing mix as directed on package; set aside.
3. Combine remaining ingredients; spoon into 13x9-inch baking dish.
4. Top with stuffing. Bake 40 minutes or until chicken is done.

*Substitute: Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.*