Cheesy Volcano Meatballs

from Melanie

1 lb. lean ground beef, pork, or turkey
6 Ritz Crackers, finely crushed
1/4 cup Parmesan Cheese
1/4 cup spaghetti sauce, divided
12 cheddar cheese cubes

Heat oven to 400ºF.

Mix meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.

Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

Bake 14 min. or until meatballs are done (160ºF). Serve with spaghetti.

Fruity Chicken Salad

from Melanie

6 cups lettuce
6-8 oz. chopped grilled chicken
1/2 lb. chopped fresh strawberries
1 can mandarin oranges, well drained
Creamy Poppyseed Dressing

Toss first four ingredients. Top individual servings with dressing.

Asian Chicken and Noodles

from Melanie

8 oz. spaghetti or chinese noodles
3 cups sugar snap peas
1 cup red pepper strips
1/2 cup Catalina Dressing
1 lb. chicken (or well-trimmed boneless beef sirloin steak), cut into thin strips
2 Tbsp. peanut butter
2 Tbsp. lite soy sauce
4 green onions, sliced
1/2 cup chopped dry roasted peanuts, optional

Cook spaghetti or noodles as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts if desired.