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Yields about 6 servings Ingredients: 2 medium chicken breast halves, grilled and diced into strips* 9 oz Rigatoni or Penne pasta 2 cups fire roasted tomato pasta sauce (I used Classico) 1/2 cup heavy cream 1/3 cup finely grated Romano Cheese 1 clove garlic, finely minced red pepper flakes, to taste (optional, for added heat) Salt and freshly ground black pepper, to taste 1 pint grape tomatoes, diced into halves 12 oz fresh mozzarella, grated** 16 fresh Basil leaves, chopped chiffonade style (mine were fairly small)

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg, lightly beaten 2 cups cold soda water or beer

Ingredients 1 pound lean ground beef (90% lean) 1 large onion, chopped or season with Onion powder or minced onion 2 1/2 cups salsa 1 can (15 ounces) black beans or red kidney beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro