Fruity S'mores

Recipe from: kraftfoods.com
Prep: 2 min/Total Time: 3 min/Makes: 4 servings

Take 4 marshmallows, 8 graham cracker squares, and mix & match your recipe from these options...

Graham Cracker Options-
Honey Grahams, Chocolate Grahams, Chocolate Grahams, Cinnamon Grahams

Filling Choices-
2 Tbsp. strawberry jam, 2 Tbsp. peanut butter, 1 chocolate candy bar (1.55oz), 2 Tbsp. cream cheese spread

Fruit Possibilities-
8 strawberry slices, 8 banana slices, 8 raspberries, 16 blueberries

Then roast marshmallows until lightly browned and melted inside.
Spread or top 4 graham squares with ¼ of the filling. Top each square with marshmallow.
Top with fruit and second graham square; press lightly to secure. Serve warm.

For nutrition information, visit www.kraftfoods.com

Tin-Foil Dinner Chicken & Tomatoes Tortellini

Recipe From: reynoldskitchens.com
Prep: 5 min/ Makes: 2 servings

2 sheets (12X18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless, skinless chicken breast halves (1/2-3/4 lb.)
½ teaspoon dried Italian seasoning
1 package (9oz.) refrigerated cheese tortellini
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
½ can (from a 2.25oz. can) sliced ripe olives, drained

Preheat grill to medium-high or oven to 450°F.
Center one chicken breast half on each sheet of foil with non-stick (dull) side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 20-25 minutes on a cookie sheet in oven or grill 14-18 minutes in covered grill.

Insalata Caprese (Salad in the Style of Capri)

Recipe from: Maceys Ad July 11th, 2008

A Fresh Look at: Cluster Tomatoes
"Cluster Tomatoes are simply tomatoes sold on the vine. They are a great source of vitamins C & A. Select fragrant, blemish-free tomatoes that are heavy for their size and have a bright, even color. Ripe tomatoes will yield slightly to pressure. Tomatoes are delicious raw or cooked."

Prep: 10 min/ Total Time: 10 min/ Makes: 4 servings
3 large tomatoes, sliced
1 package (9oz) fresh mozzarella cheese (6 balls), drained, sliced
1/3 cup fresh basil
3 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon of each: salt and freshly ground black pepper

Arrange tomatoes and cheese alternately on a platter. Top with basil. Beat oil and vinegar with wire whisk until well blended. Drizzle over tomatoes. Sprinkle with salt and pepper.

Parmesan Rosemary Garlic Chicken

Recipe By: K.A.

Prep: 5 min/Makes: 4 servings

4 chicken breast halves
1 tablespoon fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon salt
¼ cup Parmesan cheese, shredded
oil

In a large skillet, brown chicken in oil on medium-high heat. Add garlic, salt, and rosemary. Cover and simmer until chicken is tender. Add Parmesan cheese and cook another minute. Great with alfredo pasta.

B.'s Mexican Pasta Salad

Recipe By: B.F.O
Prep: 10 min/Total Time: 40 min/Makes: 10-12 servings

12oz rotini pasta, cooked & rinsed in cold water
2 cans (4oz.) sliced ripe olives, drained
1 can (15oz.) red kidney beans, drained & rinsed
1 can (15oz.) black beans, drained & rinsed
1 can (15.25oz.) whole kernel corn, drained & rinsed
1-3 large avocados, cubed
½ red onion, diced
Dressing:
2 cups buttermilk
2 cups mayonnaise
1 package (1.1oz.) dry Hidden Valley Fiesta Dip

In a large serving bowl, gently toss together pasta, olives, beans, corn, avocados and red onion; set aside. In a medium mixing bowl, whisk buttermilk, mayonnaise, and Hidden Valley Fiesta Dip packet until well combined. Pour over pasta mixture and gently stir until coated. Place pasta salad in fridge for 30 minutes to an hour for dressing to thicken before serving. Can also add up to 2 cups of your favorite flavor of cheese cubed into mixture before adding dressing mixture.

Tin-Foil Dinner Apricot-Glazed Pork Chops

Recipe From: reynoldskitchens.com
Prep: 5 min

2 sheets (12X18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless pork chops (about 4oz. each)
season salt and pepper
2/3 cup apricot preserves
1 Tablespoon soy sauce
½ teaspoon garlic powder
1 package (16oz.) frozen stir-fry vegetables with broccoli, onion, and bell peppers

Preheat grill to medium-high or oven to 450°F. Center one pork chop on each sheet of foil with non-stick (dull) side toward food. Sprinkle with season salt and pepper. Combine apricot preserves, soy sauce, and garlic powder. Spoon 1 tablesppon mixture over each pork chop. Arrange vegetables beside pork chops; drizzle with remaining sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 18-20 minutes on a cookie sheet in oven or grill 10-12 minutes in covered grill until pork chops are no longer pink in center.

For nutrition information, visit www.reynoldskitchens.com

Zesty Tomato Salad

Recipe by: Carrie P., Kira J., Mandy S.
Prep: 10 min/Total Time: 10 min/Makes: 4-6 cup servings

2 tomatoes, diced
1 small yellow onion or ½ of a sweet onion, thinly sliced
1 pkg. pre-sliced mushrooms
1 pasilla (poblano) pepper, seeded and sliced
¼ tsp. salt
½ cup zesty Italian salad dressing
1 tsp. dried parsley
coarse ground black pepper to taste

In a medium serving bowl, combine tomatoes, onion, and mushrooms. Add salt, dressing, and parsley ; toss until well combined. Top with poblano pepper slices, and pepper. Serve immediately.