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Craisin  Pecan Chicken Salad
Level One

4 ounce Tyson frozen, precooked grilled chicken strips, per person
2 cups Romaine Lettuce per person
¼ cup pecans (15 Nut meats) per person
2 Tbs. dried craisins per person
2 ounces feta cheese per person, crumbled on salad
2 Tbs. Balsamic Dressing per salad

Prepare each salad individually, mix salad greens, craisins, pecans and feta cheese. Add warm chicken and salad dressing.

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Baby Spinach 'n Bacon Salad
Level One

1. Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add sliced hard cooked eggs. Set aside.
   
2. Make dressing. Blend together vinegar, water, mustard and SPLENDA® Granulated Sweetener in a small mixing bowl. Set aside.
   
3. Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximate. 3-4 minutes).
   
4. Add onion and garlic and cook over medium-high heat 1-2 minutes.
   Add vinegar mixture and simmer 1-2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
   

* Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

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Creamy Cauliflower Soup
Level One

Prepare soup in advance. For Lunch. Place 3-4 ounces of frozen Tyson grilled chicken strips in a bowl, Pour ready made soup on top. Top with cheese slice.

1 two pound head cauliflower
1 Tbs olive oil
1 small onion thinly sliced
¼ tsp. salt
4 cups water
½ cup reduced fat sour cream
1-2 Tbs. Fibersure
½ tsp. ground nutmeg
Salt and freshly ground black pepper
3-4 ounces Tyson Grilled Chicken Strips, diced

Cut cauliflower into florets and slice stems into ¼ inch pieces. Heat oil in a heavy bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and ½ tsp. salt, cover, cook until cauliflower is tender, about 15 minutes.

hand blender. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper.

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Creamy Broccoli Cheese Soup
Level One

Prepare soup in advance. For Lunch. Place 3-4 ounces of frozen Tyson grilled chicken strips in a bowl, Pour ready made soup on top. Top with cheese slice.

1 Tbs. olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 two pound broccoli, stems and crowns, roughly chopped
¼ tsp. salt
Freshly ground black pepper
5 cups vegetable broth or 5 cups chicken broth
¼ cup fresh lemon juice
½ cup reduced fat sour cream
1-2 Tbs. Fibersure
4 slices Kraft fat free cheese slices
3-4 ounces Tyson Grilled Chicken Strips, diced

Cut broccoli  into florets and slice stems into ¼ inch pieces. Heat oil in a heavy bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add broccoli and ½ tsp. salt, cover, cook until broccoli is tender, about 15 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a a hand blender. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper.