Boneless chicken breasts couldn't be more versatile. They're one of the easiest solutions to the what's-for-dinner dilemma. Add tortillas and all the trimmings, and you've got a fiesta in fifteen minutes.

Total prep time: 15 minutes Degree of difficulty: Easy

1 tablespoon chili powder

2 teaspoons vegetable oil

1 pound boneless, skinless chicken breasts

4 (8-inch) corn or flour tortillas, heated

2 cups shredded iceberg lettuce

1 tomato, diced

1/4 cup prepared salsa

1/2 cup avocado dip or prepared guacamole

1/4 cup sour cream

1. Heat grill pan or broiler. Combine chili powder and oil in small bowl. Rub over chicken breasts. Grill or broil 4 inches from heat source, 4 minutes per side. 2. Slice chicken crosswise into strips. Divide evenly among warm tortillas and top with lettuce, tomato, salsa, avocado dip and sour cream. Makes 4 servings.

*PIZZA CALIFORNIA STYLE*

Sliced plum tomatoes and zucchini add a refreshing twist to this two-cheese pizza pie, and red pepper flakes give a nice kick.

Prep time: 10 minutes Baking time: 10 minutes Degree of difficulty: Easy Low-fat

4 plum tomatoes, thinly sliced

2 small zucchini, thinly sliced

1 (12-inch) prepared pizza crust (such as Boboli)

1/2 teaspoon salt

2 teaspoons olive oil

1/4 teaspoon minced garlic

Pinch red pepper flakes

3/4 cup nonfat ricotta cheese

2 tablespoons freshly grated Parmesan cheese

Heat oven to 450°F. Arrange slices of tomatoes and zucchini alternately in concentric circles over pizza crust. Sprinkle with salt. Combine olive oil, garlic and red pepper in small cup; brush on vegetables. Spoon dollops of ricotta cheese over top. Sprinkle with Parmesan cheese. Bake 10 minutes until hot. Makes 8 servings.

* Neiman-Marcus, cookies*

(Recipe may be halved)

2 cups butter

4 cups flour

2 tsp. soda

2 cups sugar

** 5 cups blended oatmeal

24 oz. chocolate chips

2 cups brown sugar

1 tsp. salt

1 8 oz. Hershey Bar (grated)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (your choice)

* Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.Have fun!!!

*Chocolate Toffee Cookies*
Makes: 3 to 4 dozen,

1 package (18 1/2 ounces) devil's food cake mix,

1/3 cup vegetable oil,

2eggs,

3/4cup coarsely chopped Heath or other covered toffee bars.

Preheat the oven to 350 degrees F. In a large bowl, combine the cake mix, oil,and eggs and beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy. Drop by teaspoonfuls 2 inches apart onto cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

*Peach Coobler*

Melt one stick of butter in oven on 350 degrees, combine 1 cup sugar,1 cup flour, and 1 cup of milk. pour batter in melted butter. add 1 large can of sliced peaches. Bake for 30 to 45 minutes, or until done.