Sweet & Tangy Chicken

Ingredients:

8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper

Directions:

Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.

Bake for 45 minutes or until chicken is done.

Serve over rice (I used brown rice).

** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **

Pineapple Cheesecake

Ingredients:

8 oz cream cheese, softened
1/2 cup white sugar
2 (15oz) cans crushed pineapple, drained
1 3/4 cup frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Directions:

In a large bowl mix cream cheese and sugar together. Stir in one can of pineapple and whipped topping to the cream cheese mixture. Mix until smooth.

Pour mixture into crust and top with other can crushed pineapple. Cover and chill for 2 hours.

Anti-Crabby Cake

Ingredients:
Cake:

1 can (20oz) crushed pineapple - do NOT drain
2 cups flour
1 1/2 cups sugar
2 large eggs
2 teaspoon baking soda

Frosting:

8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Preheat oven to 350.
2. Put all cake ingredients into large mixing bowl, mix by hand.
3. Pour mixture into ungreased 9x13 glass pan.
4. You'll want to frost the cake while still warm, so prepare the frosting while the cake is baking.
5. Add all frosting ingredients into aargh now and beat until combined and smooth.
6. Spread the frosting on the warm cake. Let cool, then refrigerate. Serve cold and enjoy.