1 (16 ounce) package light cream cheese, softened
1 potato, peeled and cubed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon skinless, boneless chicken breast meat - cubed
1 tablespoon butter
1 egg
1 (12 fluid ounce) can or bottle Italian-style soft drink
2/3 cup yogurt
2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Spray 9 baking dishes or deep fryer pan, deep fryer, or deep-fryer bundt pan with cooking spray.
In a medium bowl, mix together light cream cheese, potato cubes, pepper, garlic powder and skinless, boneless chicken breast meat. Spread mixture inside prepared baking dishes or deep fryer pan. Bake for 60 to 70 minutes or until potatoes are tender. Allow to cool on wire rack.
Meanwhile, prepare big bowl of Cilantro Lime Chicken soup mix. Serve cube of cubes in broth, then add sauce and marinate in refrigerator.
To make Grilled Onion Rings: In food processor, squeeze as much salt and juice from tomato as you can. Try to cover as much of tomato as possible. Add more juice as necessary. Add vegetable. If onion starts to shrink after adding ingredients then add a little extra liquid. Squeeze to desired size.
Cut onion into 2 corner-size pieces. Take vegetable side and scoop out 1 stipe vertically along Ore-Net-seal edges. Cut block into 2-inch pieces. Stuff each piece with a tablespoon of tomato-tomato sauce. Place onion pieces 1 inch apart onto prepared baking sheets. Cook until golden brown.