MAIN COURSES

1 Roasting chicken 1/2 jar apricot preserves 2 Tablespoons CHILE CRUNCH Salt and pepper to taste Optional 8 New potatoes 1 Onion cut into 4 8 Peeled baby carrots 1 Cup chicken broth Set oven to 350. Mix apricot preserves with CHILE CRUNCH, salt and pepper. Rub all over a roasting chicken and bake about 1 hour or until done. Option: I often place whole potatoes, peeled carrots and chunks of onion in the bottom of the roasting pan with chicken broth. The vegetables will cook with the chicken and you have a "one pot meal."

1/2 Broccoli cut into florets 1/2 Cauliflower cut into florets 6 Baby peeled carrots 1 Zucchini diced 1/2 Cup corn kernels CHILE CRUNCH   Steam broccoli, cauliflower, carrots, corn and zucchini until just tender. Serve over cooked brown rice and top with CHILE CRUNCH for flavor and heat.

2 Eggs 1 Tablespoon milk 1 Tablespoon butter 1 Teaspoon CHILE CRUNCH Salt and pepper to taste   Whisk the eggs, add the milk, CHILE CRUNCH, salt and pepper. Melt the butter in skillet, add eggs and cook until set.

Serves 4 8 Eggs (or egg beaters) 1/2 Head Broccoli 1/2 Head Cauliflower 1/3 Cup chopped onion 1 Zucchini chopped ½ Cup Corn kernels either fresh or frozen 1 Teaspoon Thyme 1 Tablespoon olive oil 1 Tablespoon butter 1-2 Tablespoons CHILE CRUNCH Salt and Pepper to taste   Cut the broccoli and cauliflower into florets. Whisk eggs with 1 tablespoon milk or water. In an oven-proof skillet, melt the oil and butter over medium heat. Add the eggs and vegetables and cook until set. Place the skillet in an oven set to broil and cook until top of the frittata...