Pineapple Chicken

1 and 1/2 lbs. boneless skinless chicken breasts, cut into 1 and 1/2 in. cubes
2 cups uncooked instant rice
1 can (20 ounce) unsweetened pineapple chunks, undrained
1/2 cup fat-free French salad dressing
1/3 cup chopped green pepper
2 tablespoons salt-free garlic herb seasoning blend

In a large skillet coated with cooking spray, cook and stir chicken over medium heat until juices run clear. Meanwhile, cook rice according to package directions.
Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice. Yield: 5 servings.

Fluffy Lemon Pie

1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon sugar-free lemonade soft drink mix
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
reduced-fat graham cracker crust (8 inches)

Combine pudding mix and soft drink mix in a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff).
Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Yield: 8 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.