Easy Lemon Cake

**Recipe from Kraft **

* 1 pkg. (2-layer size) lemon cake mix

* 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

* 1-1/2 cups cold milk

* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool 10 min. Remove to wire racks; cool completely. Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers. Stack cake layers. Frost with COOL WHIP. Keep refrigerated.

*Variation: Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

Green Chili Chicken & Lime Soup

**Recipe from Jenny Flake **

* 2 Tbl. extra virgin olive oil
* 1 onion, chopped
* 4 cloves fresh or roasted garlic, minced
* 80 oz. chicken broth, (2 1/2 cartons of the 32 oz.)
* 10 oz. can rotel tomatoes, mild
* 7 oz. can diced green chilies
* 4 medium boneless, skinless chicken breasts; cooked, shredded & lightly seasoned with salt and pepper
* 2 1/2 c. cooked rice of choice
* 1/4 c. fresh lime juice
* 1 1/2 tsp. ground cumin
* Pinches of Kosher salt, fresh cracked black pepper & garlic salt with parsley to taste
* 1 bunch of fresh cilantro, chopped
* fresh diced avocados, drizzled with lime juice
* 1 c. shredded cheddar cheese
* tortilla chips

Place oil into a large dutch oven over medium heat. Saute onion for 5 min. then add in garlic; cook for 1 min. Stir in broth, tomatoes, chilies, chicken, rice, lime juice & seasonings. Cook for 5 min; taste & season according to your liking. Right before serving add chopped cilantro. Serve soup with fresh diced avocado, shredded cheese & crushed chips if desired.

Creamy Chicken & Rigatoni

** Recipe from Betty Crocker ** * 1 Tbl. olive or vegetable oil

* 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces

* 2 cloves garlic, finely chopped

* 2 tsp. dried basil leaves

* 2 tsp. dried oregano leaves

* 2 cans (14 1/2 oz. each) diced tomatoes, well drained

* 2 c. heavy whipping cream

* ½ tsp. salt

* ½ tsp. freshly ground pepper

* ¼ tsp. ground red pepper (cayenne)

* 2 ½ c. rigatoni pasta (8 ounces)

* 1 pkg. (16 oz.) frozen broccoli, red pepper, onions & mushrooms, thawed & well drained

* Shredded Parmesan cheese, if desired Heat oil in Dutch oven/pan on med-hi heat. Cook chicken, garlic, basil & oregano in oil, about 5 min., until chicken is no longer pink in the center. Stir in tomatoes, cream, salt & both peppers. Heat to boiling; reduce heat to low. Simmer, uncovered, about 10 min. until slightly thickened. Cook & drain pasta as directed on package. Stir in pasta & vegetables into chicken mixture; cook until hot. Serve with cheese if desired.