Best ever sesame soy chicken

This is honestly the best thing I have eaten in awhile...and it is extremely fast to make!

Prep: 10 min -- Total: 25 min

8 oz angel hair pasta

2 cups broccoli florets (I used a bag of frozen)

1 lb boneless skinless chicken breasts, cut into thin strips

1/2 cup Kraft Asian Toasted Sesame Dressing

2 Tb. soy sauce

1/4 tsp. ground ginger

1/4 tsp. garlic powder

1/4 tsp. crushed red pepper

1/3 cup chopped dry roasted peanuts

Cook pasta as directed on box. Add broccoli to the boiling water for the last 3 minutes of pasta cooking time. *since angel hair pasta only takes 3-4 min to cook, I tossed in pasta and then broccoli right afterwards*

Meanwhile, spray large nonstick skillet with cooking spray; heat on med-high. Add chicken; cook 6 to 8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute, stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with peanuts after dishing up.

Chicken Azteca

1 15 oz can black beans (I like this kind that has ground cumin in it too)
Garlic Powder shakes
1/4 tsp+ Ground Cumin (or some shakes)
1 c. chunky salsa
2 Chicken Breasts
1 8 oz. package cream cheese

Cooked Rice
Shredded Cheese

1. Combine beans, garlic, cumin, and half cup salsa in crock pot.
2. Arrange chicken on top. Pour other half cup salsa on top of chicken.
3. Cover with lid. Cook on high 2-3 hours high or low 4-6 hours.
4. Remove chicken and place on plate. Cut cream cheese block into little squares to melt while you shred chicken into smaller pieces. Add chicken back to crock pot.
5. Stir and cover again and heat thoroughly so cream cheese melts. (I usually make rice now since it takes about 20 min. for rice to make and by that time the crock pot is ready).
6. Spoon over rice and top with cheese.
7. Enjoy! This is like Nick's favorite meal.

Magic Bars

Servings: Makes 2 to 3 dozen bars Serving Size: 1/36 of a recipe	Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Ingredients 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) butter or margarine, melted 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 cups (12 ounces) semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped nuts	Instructions Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Side note: (You don't have to use Eagle Brand)
Other side note: Make sure you do step 1 or else it doesn't turn out as good! Also, I use only about a cup of coconut and maybe only a 1/4 cup chopped pecans- just sprinkle until it looks good!