Pineapple Sweet and Sour Chicken

12 ounces frozen Banquet® Popcorn Chicken

1 pkg (16 oz each) frozen bell pepper stir-fry vegetables

2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice reserved

2/3 cup La Choy® Sweet and Sour Sauce

2 tablespoons La Choy® Soy Sauce

Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add frozen vegetables and reserved 1/4 cup pineapple juice to skillet.

Bring mixture to a simmer. Reduce heat, cover and cook 2 minutes or until vegetables are crisp-tender.

Add pineapple, sweet and sour sauce and soy sauce to skillet; stir to combine. Heat 2 to 3 minutes or until sauce is thickened slightly. Add hot chicken to mixture; stir gently.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll chicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

you can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier !!

Summer Is Upon US! Avon Calling

Not sure who all still buys Avon, but if you do or might, you can buy from me :)
 

www.youravon.com/lorimoses

Cheese Dip

1 jar Old English cheese
1 jar pimento cheese
8oz cream cheese
1/4 cup minced onion
1/2 tablespoon garlic powder

mix it all together really well... easier to mix if the cream cheese is room temp.

(Thank you to Jeremy for sharing your recipe!)