Directions:

Chocolate Crunchy Bars

6 cups cocoa crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
1/2 (16 ounce) package large marshmallows
1/3 cup reduced-fat semisweet chocolate morselsPlace rice cereal in a large bowl; set aside. Combine margarine, peanut butter, and marshmallows in a medium pan, cook, stirring constantly, over low heat until marshmallows are melted and mixture is smooth. Pour marshmallow mixture over cereal, stirring until cereal is well coated. Stir in chocolate morsels. Press mixture into a 13 x 9 x 2-inch pan coated with cooking spray using a spatula coated with cooking spray. Let cool completely.Cut into 24 bars. 96 calories per bar; 2.2 grams fat; 0 fiber

1. Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
2. Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot.Variation: Make Stir-Fried Spicy Beef by using 1 pound of stir-fry beef or thinly sliced top round steak instead of chicken in this dish.