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by e e cummings
i thank You God for most this amazing
day:for the leaping greenly spirits of trees
and a blue true dream of sky; and for everything
which is natural which is infinite which is yes
(i who have died am alive again today,
and this is the sun’s birthday; this is the birth
day of life and of love and wings: and of the gay
great happening illimitably earth)
how should tasting touching hearing seeing
breathing any–lifted from the no
of all nothing–human merely being
doubt unimaginable You?
(now the ears of my ears awake and
now the eyes of my eyes are opened)
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.
by Major John McCrae
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below
We are the dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
We had this last night for dinner and it was way yummy and oh so easy. The kids enjoyed putting their own toppings in. I liked it because it was easy, healthy and delicious. 2 Tbsp. KRAFT Zesty Italian Dressing |
2 cloves garlic, minced |
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth |
1-1/2 cups water |
6 frozen small boneless skinless chicken breast halves (1-1/2 lb.) |
1 can (15 oz.) tomato sauce |
4 cups tortilla chips (about 6 oz.), coarsely crushed |
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese |
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream |
1 large avocado, peeled, pitted and chopped |
2 Tbsp. chopped fresh cilantro |
|
MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan. |
SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally. |
LADLE soup into eight soup bowls. Serve topped with remaining ingredients. |