1. Blend sour cream and chives in medium bowl.
2. Crumble and add feta cheese.
3. Add salt and pepper to taste.
4. Chill for one hour before serving.
5. After applying topping to potato, sprinkle with diced tomatoes.
   
   Optional :
   Try adding 1/2-1 tsp of Tastefully Simple's Spinach and Herb Mix or Dried Tomato and Garlic Pesto or Onion Onion instead of the salt and pepper - YUM!! Add diced bell pepper, broccoli, peas or other vegetables for color and taste, as well as nutrition. Add diced chicken or beans for added protein. Substitute plain yogurt for the sour cream.

1. Brown beef in skillet, drain excess fat.
2. Sprinkle beef with red pepper, salt, cumin, black pepper; stir. Add tomato paste and water; stir and simmer until step 4.
3. Place onions, kidney beans, tomatoes, bell pepper, jalapeño and garlic in crock pot; stir.
4. Add beef to crock pot; stir. Add additional water if necessary.
5. Set crock pot on low for 6-8 hours, stirring occasionally - this allows the individual flavors to be released and will also cause the chili to be spicier as the jalapeño will also release more flavor.
   
   * opt to exchange for crumbled tofu or ground chicken or turkey
   ** opt to use less red pepper if too spicy, more if you're daring!
   
   (Also consider adding carrots, corn or other vegetables for variety, color and taste! I like to serve my chili over warm homemade cornbread, see below.)

1. Preheat oven to 350°F. Butter 13x9x2-inch baking pan.
2. Whisk flour, cornmeal, sugar, salt, baking powder and baking soda in large bowl to blend.
3. Beat egg, then add oil, milk and corn; blend well.
4. Add egg mixture to dry ingredients and stir just until blended (do not overmix).
5. Transfer batter to prepared pan.
6. Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
7. Transfer pan to rack and cool cornbread completely in pan.
   
   Optional:
   Omit creamed corn and add 1/4 cup water or milk.
   
   (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature for up to 1 day, then refrigerate.)

1. When measuring the herbs, be sure to firmly pack them into measuring cup.
2. Heat 4 c broth in a large sauce pan.
3. Combine 2 c broth, 2 c cilantro, parsley, cream cheese and almonds in blender, and blend until smooth.
4. Whisk herb-cheese mixture and majoram in with heated broth. Simmer 25 minutes.
5. Transfer 1 c soup and remaining 2 c cilantro to blender, puree until smooth.
6. Add puree to soup, season with salt and pepper (to taste) and bring soup to simmer.
   
   You may add more broth for a lighter consistency.
   Serve cold for hot summer days!

1/8 tsp each white and cayenne pepper
juice of one lime or lemon
1 green onion for each serving (up to 4)
1-2 avocados (depending on size)
noodles, rice or wheat (optional)

1. Combine first 7 ingredients in saucepan and place over high heat; bring to a boil.
2. Meanwhile, chop green onions and place white slices in pot too; divide green slices among the bowls.
3. Dice avocado and divide among bowls.
4. Once the broth is boiling, you may add the equivalent of 1/4 c dry pasta per serving and cook as package directions suggest, however, do not drain away your broth!
5. Divide the cooked noodles among the bowls, then the broth; SERVE.
   
   Optional: Add more or less lime juice to taste. Feel free to add some additional vegetables, tofu or chicken, but do try the soup as suggested above at least once - you may be surprised at how tasty simple can be...