Skillet Tacos

1 pound ground beef

1 small red onion, chopped

1 (15-ounce) can whole-kernel corn, drained

10 corn tortillas (6 inches), cut into 1-inch pieces

1 (8-ounce) bottle taco sauce

1 1/4 cups shredded cheddar cheese, divided

Hot pepper sauce, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Top with remaining cheese and sprinkle with hot sauce if desired.

Serves 6.

Chicken Veggie Stir-Fry

4 (4-ounce) boneless, skinless chicken-breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil, divided use

2 cups broccoli florets

1 cup sliced celery ( 1/2 -inch pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup water

1 teaspoon chicken bouillon granules

Cooked rice for serving

Cut chicken into 1/2 -inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4 to 5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Serve with cooked rice.

Serves 4.

Slow-Cooker Corn Chowder

2 1/2 cups milk

1 (14 3/4 -ounce) can cream-style corn

1 (10 3/4 -ounce) can condensed cream of mushroom soup, undiluted

1 3/4 cups frozen corn

1 cup frozen shredded hash brown potatoes

1 cup cooked ham, cubed

1 large onion, chopped

2 tablespoons butter or margarine

2 teaspoons dried parsley flakes

Salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Serves 8.

Note: Omit ham to make soup vegetarian.

Barbecue Chicken Salad

1/4 cup reduced-fat mayonnaise

1/4 cup barbecue sauce

1 tablespoon lemon juice

1/2 teaspoon pepper

1/4 teaspoon salt

2 cups chopped cooked chicken breast from a rotisserie chicken

2 medium tomatoes, chopped

1 celery rib, sliced

5 cups torn salad greens or from a bag

4 bacon strips, cooked and crumbled

In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon.

Serves 3 to 4.