Dill Pretzels

40 oz pretzels
12 oz Orville Redenbacher's popcorn oil
1 oz Hidden Valley Ranch Powder
1 Tbsp garlic powder
1 Tbsp dill weed

Mix the oil, ranch powder, garlic powder, and dill weed together in a bowl.
Put pretzels in a bag.
Pour the oil mixture in bag and mix together well, store in a cool place.

Note - they seem to get better if you let them sit for a day or two before eating, the pretzels absorb the oil slowly.

Alabama Chicken Salad

Another simple, yet delicious recipe from my good friend Beth (the only modification is that I add celery). Served on honey wheat bread...to.die.for.

4-6 chicken breasts boiled (I add celery, onion, salt and Watkins chicken seasoning to the water)
1/2 cup broth from chicken
3/4 cup mayo or more if too dry
a few big squirts of honey
a few big squirts of bold and spicy mustard
1 Tsp Watkins organic parsley
1 Tsp Watkins organic basil
lots of salt and cracked pepper
handful pecans chopped
bunch of grapes sliced

Honey Mustard and Stuffing Chicken

Honey Mustard and Stuffing Chicken (WW Community Recipe)
Servings: 4

Ingredients

1 1/2 cup(s) Stove Top Stuffing For Turkey, Prepared With Margarine, use stuffing dry just as packaged
1/2 cup(s) hot water
1 tbsp I Can't Believe It's Not Butter! Mediterranean blend light, melted
1 pound(s) Chicken breast, skinless, boneless, raw, divide into four 4 oz pieces
1/3 cup(s) fat-free sour cream
3 tbsp honey
1 tbsp Dijon mustard

Instructions
1. Preheat oven to 400. Coat 13 x 9 pan with non stick spray
2. Mix stuffing, water, and melted butter. Let stand for two minutes. Spoon 4 mounds of the mixture in the prepared pan and top each mound with a chicken breast
3. In a small bowl, combine the sour cream, honey, and mustard. Mix well and spoon over chicken
4. Cover the dish with foil and bake for 25 minutes. Uncover and Bake for about 5 minutes.