Savory Dill Chicken

2 Tbsp. olive oil
6 boneless, skinless chicken breast halves
1/2 cup water
1 package MARIGOLD'S CREAMY VEGGIE DIP MIX
1/4 tsp dried dill
1/2 cup sour cream
Heat olive oil in a large skillet and brown chicken, turning once, until almost cooked through, about 6 minutes.Stir in water, veggie dip mix and dill. Bring to a boil than reduce heat to simmer and cover. Cook until chicken is throughly cooked, about 5 minutes. Remove chicken to a serving platter and keep warm. Remove skillet from heat and stir in sour cream. Spoon sauce over chicken and serve.

Black-eyed pea salsa

1 cup corn and 1 (15-oz.) can black-eyed peas. Drain and rinse the corn and black-eyed peas and place in a medium bowl. In the food processor place 2 cloves garlic, 1/2 cup cilantro leaves, juice from 1 fresh lime, and 1 can rotel tomatoes and process. Pour the mixture over the peas and corn in the bowl. Thinly slice one bunch of green onions, add to bowl and stir well. Serve with tortilla chips.
Only 7 calories a Tablespoon so ring in the new year with this yummy light salsa!

Warm Stuffed Focaccia

Start with a loaf of Marigold's focaccia bread. Slice bread horizontally with a serrated bread knife. Drizzle a little balsamic vinaigrette or italian dressing on the bottom half of the focaccia. Layer with slices of ham, turkey or salami and provolone cheese. Top with fresh baby spinach and roasted red peppers. Drizzle with a little more vinaigrette: cover with top of bread half. Wrap in aluminum foil and place on a baking sheet. Bake at 350 degrees for 15 minutes or until warm.
Marigold's also has a Focaccia bread mix you can make at home.