Layer first three ingredients on large microwavable plate. Cover tightly and microwave on High about 21/2 minutes or until hot.

Sprinkle with cheese. Top with remaining ingredients.

Serve with cut-up fresh vegetables or pita triangles (recipe follows), if desired

Makes 16 Servings

Per Serving: Calories 90 (Calories from Fat 30); Fat 3.5g (Saturated 2g); Cholesterol 15mg; Sodium 260mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 6g

Baked Pita Chips

These pita chips are great for dunking into your favorite dips.

• 4 whole wheat pita breads (6 inches in diameter)

Heat oven to 400 F. Split each pita bread around each edge with knife to make 2 rounds. Cut each round into 8 wedges. Place in single layer on 2 ungreased cookie sheets.

Bake about 9 minutes or until crisp and light brown; cool. Store in airtight container at room temperature.

Makes 8 servings

Per Serving: Calories 85 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 3g

Slam Dunk BBQ Chili

This so-simple, slow cooker chili boasts 28 grams of protein. Stir in 1 cup of salsa to put an extra bounce in your step.

• 1 tub (18 oz) Lloyd's fully cooked shredded pork in barbeque sauce
• 1 can (15 to 16 oz) garbanzo beans, rinsed and drained
• 1 can (15 to 16 oz) lima beans, rinsed and drained
• 1 can (15 to 16 oz) kidney beans, rinsed and drained
• 1 cup reduced-fat shredded Cheddar cheese (4 oz)
• 3 medium green onions, chopped if desired

Slow Cooker Directions:

Mix chicken and beans in 31/2- to 4-qt slow cooker. Cover and cook on high heat setting about 2 hours or on low heat setting about 4 hours or until hot and bubbly. Sprinkle each serving with cheese and green onions, if desired.

Makes 6 servings