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Sounds good! I'll probably die of high cholesterol, but I'll die happy!

Doritos Casserole
 

Bag of Doritos, any kind (I prefer either the Cool Ranch or the Cheese)
3-4 cups cooked ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes
2 cups shredded cheddar or taco cheese
Layer a 9x13 greased pan with the following. Layer of crushed lightly chips, layer of chopped meat, another layer of chips, a layer of cheese, a layer of the soups and tomatoes mixed together (heat them lightly), and then top finally with a cup of chips and another cup of cheese. Bake the casserole at 350 for 25-30 minutes
Serves Six
Serve with lettuce, tomatoes, & sour cream for topping and the extra chips.

Picnic Day: Honey Nut Chicken Sticks
30 Minute Meals

2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it
Preheat oven to 400 degrees F.
Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
Serve with a variety of cut cheeses, summer sausage, grapes, and grape tomatoes.

Rosemary Chicken
Rachael Ray’s 30 Minute Meals

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks

yummy!