Combine dressing and cream cheese in a mixing bowl. Beat at medium speed with an electric mixer until blended. Add chicken and mix well. Shape into a ball; roll in pecans. Cover & Chill.

Grill or broil chicken.  In a pan, steam Broccoli & Carrots for 5 minutes, or until tender but crisp.  Transfer vegetables to plate and keep warm.  In the same pan, add Litehouse Tangy Orange Citrus Dressing.  Stir in vegetables.  Toss gently to coat with sauce and serve immediately.

Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side. Grill for 5-7 minutes per side. When chicken is done, slice it very thin. Substitute: 2 cups shredded, cooked chicken. To build quesadillas: Preheat 12" skillet or griddle at medium heat. Spread 1-2 TBSP Litehouse dressing on tortilla; top with refried bean, sliced chicken, olives, cheese and Litehouse Salsa. Top with another tortilla. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted. Place on cutting board; cut into 4 slices with pizza wheel. Continue with remaining tortillas

Preheat oven to 400 degrees F . In a medium bowl, add crab and Litehouse Jalapeno Ranch dressing, green chilies, and cilantro. Stuff this mixture into the halved red peppers. Place peppers on greased cooking sheet and cover. Bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional few minutes for cheese to melt.

Layer spinach, pasta, onions, peas, ham (or turkey), in a large serving bowl. Spread Litehouse® Lite Ranch Dressing over the top to seal. Top with cheese and tomatoes. Cover and refrigerate several hours or until chilled. Toss gently before serving.

Mix well. Chill. Serve in a lettuce leaf or on platter surrounded with crackers.

Substitution: Litehouse® Chunky Bleu Cheese Dressing & Dip may be used in place of Original or Big Bleu.

Preheat oven to 400 degrees.  In a hot pan add the olive oil mushrooms and salt and cook until browned and the mushrooms lose volume and water.  Add the garlic and stir.  Add the spinach nutmeg and pepper.  Stir.  Add the dressing and the cheese. Turn off heat and allow to cool.
 
On a cutting board spread 1 sheet of phyllo and brush with oil, butter or spray with pan spray. (Be careful to have the ret of the phyllo under a damp towel) Lay another sheet and repeat.   Repeat 2 more time to make 4 total sheets.  Cut the sheet into 12 squares.  Place 1 tsp of filling in the center of each and place in the palm of your hand.  Bring all 4 edges together and twist to make a purse.  Repeat with remaining phyllo and filling.  Place on a sheet pan and spray all purses lightly with pan spray.  Bake in oven for 10-12 minutes.

In a bowl, toss tomatoes with all ingredients. Serve on sliced baguette, toasted bread slices or crackers.

Pour Litehouse® Toasted Sesame Ginger Dressing into large serving bowl. Add cabbage, snow peas, carrots, and freeze-dried herbs.
 
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add brown sugar and continue mixing gently.  Garnish coleslaw with black sesame seeds.
 
Refrigerate for 30 minutes or more before serving. 

Pour squeeze lemon juice over diced apples and set aside. Put both cabbage ingredients and the jicama to a large serving bowl.
 
Drain lemon juice from apples and add apples to the serving bowl. Add Litehouse® Fuji Apple Vinaigrette Dressing along with Instantly Fresh Cilantro.
 
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add sugar and continue mixing gently.
 
Refrigerate for 30 minutes or more before serving.