Catch ‘Em, Clean ‘Em & Eat ‘Em


MEXICAN CHICKEN

4 small boneless skinless chicken breasts (1 lb.)

1 cup Salsa

1 can (15 oz.) black beans, undrained

1 cup Shredded Cheddar Cheese

Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done.

Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

PATRIOTIC PIE

1 – ½ cups boiling water, divided

1 pkg. (3 oz.) blueberry flavor gelatin

1-cup ice cubes, divided

1 graham cracker crumb crust (6 oz.)

1 pkg. (3 oz.) strawberry flavor gelatin

1 cup thawed whipped topping

Add 3/4-cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2-cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.

, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.

Spread whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.