Tex-Thai Chicken Breasts

Ingredients
3/4 cup bottled green salsa
1/4 cup unsweetened coconut milk
1 green onion, chopped (2 Tbsp.)
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh mint
1 tsp. green curry paste
1 tsp. grated fresh ginger
1 tsp. soy sauce
1 clove garlic, minced
4 skinless, boneless chicken breast halves (1-1/4 lb. total)
Chopped mango
Chopped cucumber
Fresh mint (optional)

Directions
1. For marinade, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time.
2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint. Makes: 4 servings

Source: http://www.bhg.com/

Garlic Chicken

6-8 boneless skinless chicken breasts
4 cups water
16 ounces Italian salad dressing
1/4 cup onions, diced
1/4 cup soy sauce
2 tablespoons oil
2 tablespoons lemon juice
2 tablespoons dried parsley
1 tablespoon garlic, minced

Combine all ingredients in a large ziplock bag; refrigerate overnight.
Transfer chicken mixture to a slowcooker. Cover and cook on low for 4 hours. Increase to high and cook for an additional 2 hours or until chicken is done.

Slow Cooker Lasagna

1 (16 ounce) box rigatoni pasta, cooked
1 1/2 lbs hamburger, browned and drained
1 green pepper, chopped
4 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
2 (15 ounce) cans pizza sauce
1 tablespoon minced onions

Mix all ingredients together and place in slow cooker. If you prefer you can layer the lasagna like "traditional" lasagna. Cook on low for 5 hours.

Slow-Cooked Chicken Chili

1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
1 (11 ounce) can mexicorn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained

cheese, shredded (optional)
sour cream (optional)
fresh cilantro, chopped (optional)

Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
In separate bowl, combine chicken and tortilla chips.
Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
Cook on high four hours.
Serve with cheese, sour cream and cilantro, if desired.
Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

Spicy Southwest Bean & Corn Salad

1/2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.

KRAFT KITCHENS TIPS
Try Wrapped Salad A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Variation Prepare as directed, using 1/2 cup KRAFT FREE Thousand Island Fat Free Dressing and 1/4 tsp. ground black pepper in place of ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.

Source: http://www.kraftfoods.com/