This looks good and easy. Rice, Chicken and Artichoke Salad (Family Circle) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.

Thai-Spiced Chicken Kabobs (Better Homes and Gardens) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

Southwestern Corn Salad 1 1/2 cups corn kernels, raw 2 tomatoes, diced 1/2 cup red onion, diced 1 Jalapeno, seeded and finely minced 3 Tbs chopped cilantro Juice of 1 lime 1 Tbs olive oil Dice veggies to about twice the size of corn kernels. Heat olive oil in skillet under medium low heat. Add everything but cilantro and lime juice. Cook until the corn softens. Add fresh cilantro and lime juice, tossing rigorously.

I made this yesterday. It was so good! And really easy. STRAWBERRY PIE (Cast Sugar Blog) 1 (9-in.) deep-dish pie shell, baked and cooled 1 1/2 c. granulated sugar 4 1/2 Tbsp. cornstarch 2 c. cold water 1 (3 oz.) pkg. strawberry gelatin 1 quart strawberries, washed, hulled, and sliced Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes. After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.