1 package (18 ounces) refrigerated sugar cookie dough

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

3 cups sliced fresh fruit, such as strawberries, kiwis, bananas, peaches, or blueberries

Preheat oven to 350°. For crust, shape cookie dough into a ball. Place dough in center of 13" round baking stone; flatten slightly with palm of hand. Using lightly floured fingertips, press dough into a 12-inch circle, about 1/4-inch thick. Bake 18-20 minutes or until light golden brown. Carefully loosen cookie from baking stone with knife. Cool completely.For toppings, combine cream cheese and sugar in a bowl; mix well. Spread mixture evenly over top of cookie. Slice fruit using the egg slicer; arrange over cream cheese mixture. Chill. Cut into wedges or squares with Pizza Cutter. Serve.

Mint Chicken Salad

Lemon-Chive Dressing:

2 T freshly squeezed lemon juice

1/2 t fine sea salt

1 c light cream or half-and-half

1/3 c chopped fresh chives

Salad:

1 c shelled peas, blanched and refreshed

3 small spring onions, cut into thin rounds

3 oz greek feta cheese, crumbled

1/4 c mint leaves, cut into a chiffonade

3 c shredded chicken or turkey

8 oz cherry tomatoes

1 avocado, peeled and thinly sliced

2 baby Romaine heads, thickly shredded

4 radishes, halved and thinly sliced

1/4 c chopped chives

*I added nuts on top- I used almond slivers cooked with a little sugar and butter.

To make the dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. In a large, shallow bowl, combine all the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrangeo on four large dinner plates. Serve four.

This recipe I got from my running mag. It is a great way to get in a bunch of vegetables!

calories: 399, carbs: 15g, Protein: 40g, fat: 20g.

Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts

1 jar (16 oz.) salsa

1 cup sour cream (I use a 1/2 cup)

1 can black beans, drained and rinsed

flour tortillas

Tomatoes

lettuce

cheese

Place chicken in greased crock pot. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Pour salsa liquid in a separate bowl. Shred chicken by pulling apart with two forks. Pour salsa liquid back in to desired consistency. Stir in sour cream and black beans. Cook for one hour or until hot. Fold chicken mix inside warm tortillas with lettuce, tomatoes and grated cheddar cheese, if desired.