Baked Buffalo Chicken Salad

1 lb. chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
hard-boiled eggs (about 4, peeled and sliced)
avocado, pitted, peeled, and sliced
shredded cheese
blue cheese crumbles (optional)
sunflower seeds
ranch or blue cheese dressing

Heat oven to 375. Cover chicken in Buffalo sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices. Serve over lettuce with eggs, avocado, cheese, sunflower seeds, and dressing.

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New Orleans Style Stuffed Peppers

1 lb. ground turkey

1/2 C. thinly sliced celery

1 tsp. olive oil

1 14.5 oz. can Italian style diced tomatoes, undrained

1 1/3 C. cooked brown rice

1 jalapeno, seeded and finely chopped

1 tsp. cajun seasoning

1/8 tsp. salt

4 large red bell peppers (I used red, orange and yellow)

In a large skillet, cook turkey and celery in hot oil over medium heat until turkey is brown. Drain tomatoes, but keep liquid and set aside. Add half of the tomatoes, cooked brown rice, jalapeno, Cajun seasoning, and salt to turkey mixture. Remove tops, membranes, and seeds from bell peppers. Spoon turkey mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of crock pot. Place peppers, filled sides up, on top of tomatoes in cooker. Cover and cook on low 6-7 hours or on high 3-3 1/2 hours. That's it! Way easy and HEALTHY and yummy! My husband loved these!! I got this off http://www.eatbetteramerica.com/

OREO Truffles

1 pkg. (8 oz.) cream cheese, softened

1 pkg. Oreo cookies, finely crushed (I put them in a large Ziploc bag and sealed it then went over it with a rolling pin)

2 pkg. (8 squares each) Baker's semi-sweet chocolate, melted (I did half the batch with Baker's chocolate and the other half with chocolate chips and they both tasted great)

Mix cream cheese and 3 cups cookie crumbles until well blended. Shape into 48 1-inch balls. Dip in melted chocolate and place on cookie sheet covered in wax paper. Sprinkle with remaining cookie crumbs. Refrigerate one hour or until firm. Store in tupperware in fridge.