Chicken with Peach Salsa

Sometimes, I'm really overwhelmed by the number of recipes I have.  Despite the fact that I'm usually very organized, my recipes are all mixed together. There's no rhyme or reason to their storage, especially if those recipes are online.

Recently as I was trying to organize my "bookmarks" on my internet browser, I came across a version of this recipe and decided to give it a shot.  The cool thing about this recipe is that it would probably taste just as good with fish or shrimp.  I chose chicken, because that's what I had on hand.

Ingredients
3/4 lb chicken breast, cut into cube-like pieces
1 cup chopped onion
1 can diced tomatoes, undrained (for some extra flavor, I used "fire-roasted" diced tomatoes)
1 can peach halves, chopped, drained
Lime juice
Basil
Salt and pepper
Rice, prepared as directed on package (I used Vigo yellow rice)

1. Chop the onions.  Saute the onions in a pan prepared with cooking spray over medium to high heat.

2. Add the chicken and then cook thoroughly, about 5 to 7  minutes.  

3. Add the diced tomatoes, peaches, lime juice, and basil.  Bring to a rapid boil, and then lower the heat. Use salt and pepper to taste

4. Serve over prepared rice.

Yields 4 servings total
Points Plus value: Approximately 10 points per serving

Dipped S'mores

In my years supervising undergraduate students, I learned that very few of them will turn down free food. Especially if that food is a dessert.  At the end of the Spring semester, I hosted a week-long movie marathon for my staff members. I had a different treat each night. These dipped s'mores were by far the most popular.

Everyone loves an ooey, gooey s'more. They are warm and delicious and they get all over your face. The great thing about this recipe is that the bonfire is not necessary.  You can make these in your kitchen and enjoy the taste of a s'more.

Ingredients
1 box of graham crackers
Marshmallow Fluff
Hershey's Chocolate Bars (at least 3 of the regular sized ones; I used a package of the snack-sized bars)
Sprinkles

1.  Prepare the graham crackers first.  I broke them into quarters, but you can also break each cracker into a half.  Lay the out in a baking pan. 

2. Break the Hershey's bars into small pieces.  In a small saucepan, over low to medium heat, melt the chocolate.  I wound up adding a little milk to liquify the chocolate.  (Note: a second time I made them for a group of friends, I added a little Sambuca, too).  Stir constantly until fully melted.  Leave on the stove on very low heat. 

3. Spread Marshmallow Fluff on 1/2 of the graham crackers.  Top with the remaining crackers.

4. Dip each graham cracker and Fluff sandwich in the melted chocolate (be careful, because they may break easily).  Top with sprinkles for decoration.  Allow the dipped s'mores to sit for ten minutes to allow the chocolate to harden.