Chicken Penne
1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, combine the chicken, dip, milk and salt. Drain pasta; add to chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese Yield: 6 servings
Dilled Cucumber and Tomato Salad
4 medium tomatoes, each cut into 8 wedges (about 3 cups)
3 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
Mix together tomatoes, cucumbers and onion in a large bowl. In a small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with a slotted spoon. 8 servings
