Honey Mustard Dip

We like to dip our big soft pretzels (that we buy) in this dip. Yummy!

3/4 C. mayo
4 1/2 t. honey
1 1/2 t. dijon mustard

Combine ingredients in a small bowl & stir well. Serve with soft pretzels.

Zucchini Delight

4 medium zucchini (or summer squash) sliced 1/4"-1/2" thick
1/2 c. diced onion
1 c. frozen corn (or 1 15 oz. can of corn)
1/2 can diced green chiles (or 1 jalepeno, chopped)
1 qt. stewed tomatoes, drained (or 1 tomato, choppped)
2 T. butter
1/2 t. black pepper
1/2 t. seasoning salt
1 c. monterey jack cheese (I use whatever I have on hand, usually cheddar)

In 9X13 pan, layer slices of zucchini. Top with onion, corn, chiles, tomatoes & dot with butter. Season with pepper & seasoning salt. Bake covered with foil at 350 degrees for 20-25 minutes or until zucchini is tender. You may need to drain some of the liquid off before sprinkling with the cheese. Bake until melted.

Chicken Shish Kabobs

1 Bottle of Kraft Balsamic Vinaigrette Dressing
Chicken, cubed
pineapple, cubed
bell peppers, in chunks
mushrooms, halved
whole cherry tomatoes
Sometimes we add Kielbasa chunks too

Prepare all fruit, veggies & chicken. Marinate veggies & chicken in Balsamic dressing in separate Ziploc bags for 3-4 hrs. I don't marinate the pineapple. Thread veggies, fruit & chicken onto skewers (if using wooden skewers, let them soak in water for 30 minutes prior to using). Grill on medium-high heat until done, turning as needed.

We like to serve these with salt potatoes & a green salad. Yummy & healthy!