Summer Solstice Dinner: Creamy Chicken (like Alfredo)

I found this recipe in a forum for 17 Day Diet recipes. It was amazing. I loved it. Cameron loved it. We're going to have this more often (on and off the diet). 

3-4 boneless chicken breasts-cut up into bite sized pieces
2 tbsp olive oil
1 green pepper
1 red pepper
3 cups broccoli florets (fresh or frozen)
1 can low sodium chicken broth
1 8oz. bar of fat free cream cheese
1 packet hidden valley ranch powder dip mix

In a skillet:
Saute the chicken in olive oil until almost cooked through
Add all veggies to chicken and saute until nearly all cooked. 
Add 1/2 the can of chicken broth and allow veggies to finish cooking. 

Meanwhile, in a seperate sauce pot add:
Last 1/2 of chicken broth
8oz fat free cream cheese
1 packet hidden valley ranch dip mixCook until mixture is smooth.

Add sauce to saute mixture and serve!

This mixture can be served on top of a pasta of choice, but it is really great just plain too. 

Doughnut Drops

Also known as Sufganiyot, these are a traditional Hunukkah treat. I found the recipe in a book I got for a wedding present and fell in love with these little guys. They taste just like a home made doughnut, but are about as complicated to make as pancakes.

What you need:
2 eggs
1/4 cup sugar
1 tsp salt
2 TBS melted butter
1 1/2 cups flour
4 tsps baking powder
1/3 cup milk
1 (6 oz) pkg chocolate chips, optional (We've tried it both ways and loved both. The chocolate does make a mess of your frying oil though, so if you're the kind of person who likes to reuse your frying oil that's something to think about.)
vegetable oil for frying

What to do:
1. Place eggs in a large bowl and beat until light yellow and slightly thinkened. Add sugar, salt, and butter. Combine flour and baking powder in a separate container.
2. Add flour mixture and milk, alternately, to eggs, mixing well after each addition. Stir in chocolate chips, if desired.
3. Heat 2-3 inches of oil in a deep-sided pan over medium-high heat. Oil should be hot, 390 degrees on a candy or deep fry thermometer.
4. Drop batter by tsps into hot oil and fry until golden, turning as needed to even the color. Remove with slotted spoon and drain on absorbent paper towels. Allow to cool. Sprinkle with confectioner's sugar.
(We've also sprinkled with cinnamon sugar or dunked them in glaze made with powdered sugar, vanilla, a little butter, and some milk. All three methods are shown in the picture at the top. If you glaze them make sure you drain the excess glaze off so they don't get soggy. I did this by placing them on a wire cooling rack inside a cookie sheet to catch all the drips, as shown in the picture below.)
Makes about 2 dozen.