Garlicky Chicken Breasts

Prep/Cook Time: 35 min
Serves 6

 

What you Need!

1/2 cup KRAFT Grated Parmesan Cheese

1 env.  GOOD SEASONS Italian Dressing Mix

1/2 tsp. garlic powder

6   boneless skinless chicken breast halves (2 lb.)

Make It!

Heat oven to 400°F.
Mix cheese, dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is done (165°F).

Creamy Tomato-Basil Pasta with Chicken

Prep time: 30 min
Total time: 30 min
Makes 4 servings

What You Need!
3 cups penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Make It!
COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Chicken Parmesan Bundles

Prep time: 35 min
Total time: 1 hr 5 min Makes: 6 servings

What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small chicken breast halves (1-1/2 lb.), pounded to ¼” thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup) - I used townhouse crackers and it was still good
1-1/2 cups spaghetti sauce, heated

Make It
HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.



BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.


BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

Kraft Kitchens Tips
Make Ahead
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is done.

Tangy Slow Cooker Pork Roast

Prep Time: 10 Min
Cook Time: 6 Hours
Serves 8

What You Need!
1 Large onion, sliced
2 1/2 lb boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tbsp red wine vinegar
2 tbsp soy sauce
1 tbsp ketchup
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp garlic powder
1 dash hot pepper sauce, or to taste

Make It!
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast

Cover, and cook on low for 6-8 hours or on high for 3-4 hours

Baked Crockpot Chicken

I make this a lot and vary what seasoning I use - what is listed here is "recommended"

Prep Time: 20 Minutes
Cook Time: 10 Hours

What You Need!
1 (2-3lb) whole chicken
salt and Pepper to taste
1 tsp Paprika

(again I use all sorts of spices I have on hand - everything works)

Make It!
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker

2. Rinse the chicken, inside and out with running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika (or whatever spices you use), and place in the slow cooker on top of the crumbled aluminum foil.

3. Set the slow cooker to High for 1 hour, then turn down to low for about 8-10 hours, or until the chicken is no longer pink and the juices are clear (NOTE: I put on low and leave alone for 8-10 hours)

Fiesta Layered Casserole

Prep Time 20 Minutes
Total Time 50 Minutes
Serves 6

What You Need!
1 lb Hamburger meat
1 green pepper chopped
1 Red Pepper chopped
1 14 oz can diced tomatoes
1 16 oz jar chunky salsa (I used medium)
1 10 oz pkg of frozen corn thawed
1 1/2 cup cheddar cheese
12 corn tortillas

Make It!
Preheat oven to 375

Brown meat & peppers together. Drain, and then combine with tomatoes, corn and salsa.

In 9x13 dish, put 1 cup meat mixture on bottom. Top with 6 tortillas, layered if needed. Put 1/2 of remaining meat mixture over tortillas. And 1/2 of the cheese over the meat.

Layer remaining 6 tortillas, and top with meat mixture (DO NOT ADD REMAINING CHEESE). Cover with foil and bake for 25-30 minutes.

Remove and top with remaining cheese. Let stand for 5 minutes or until the cheese is melted and serve.

Chicken & Broccoli Alfredo

Ingredients:
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Make It:
1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Spinach & Bacon Pasta Toss

I love this recipe - it is quick and easy and tastes pretty darn good!





Prep time: 15 min
Total time: 25 min
Makes: 8 servings, 1-1/2 cups each

What You Need!
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Make It!
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.

Feta Chicken Bake & Mozzarella Brushetta

prep time: 10 min
total time: 50 min
makes: 6 servings

Ingredients:
6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Make It:
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

I also made the Mozzarella Brushetta to go with it and it was really good. I can't remember where I got this recipe but I have made it a few times over the years and it goes with many dishes and is easy to thow together as a side.

Mozzarella Brushetta

Ingredients:
1 loaf French baguette or other (small diameter) French bread
3 Tbsp Olive oil, divided
Salt, optional
2 cups finely chopped fresh tomatoes, seeds and pulp removed
1/2 tsp Italian seasoning
2 cloves garlic, crushed
2 cups finely shredded mozzarella cheese

Make It:
1. Preheat oven to 425
2. Slice French bread into 1/2" slices
3. Brush both sides lighly with 2 Tbsp olive oil
4. Place on baking sheet
5. Sprinkle lightly with salt if desired
6. Combine chopped tomatoes, Italian seasoning and crushed garlic, set aside
7. Bake French bread slices in oven for 3 minutes
8. Turn each slice over and bake an additional 2 minutes
9. Remove from oven
10. Spread each slice with a Tbsp of the tomato mixture
11. Sprinkle with mozzarella cheese
12. Return to oven for 3 minutes or until cheese is melted

Capellini Caprese

What You Need!

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced

Make It!
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Tips:
Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Special Extra
Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

Santa Fe Chicken

Prep Time: 10 min
Total Time: 55 min
Makes: 4 servings

What You Need!
2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese

Make It!
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Baked Salmon with Tomatoes, Spinich & Mushrooms

This is soooo yummy and pretty healthy for you too! My boys even liked it. I got it from Kraft's recipe website. I am not a huge fan of mushrooms so I omitted them.



What You Need!
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing

Make It!
HEAT oven to 375°F.
PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.
COMBINE remaining ingredients; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Substitute
Prepare using red snapper or orange roughy fillets.
Serving Suggestion
Serve with hot cooked rice to round out the meal.

Chicken & Vegetables Parmesan

Prep time: 5 min
Total time: 18 min
Makes 4 servings

What You Need
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It
MIX dressing and garlic in large skillet.
Cook on medium heat 1 min.
Add chicken; season with 3/4 tsp. of the basil and the pepper.
Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil.
Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.

Shortcut
To quickly thaw the mixed vegetables, put them in a colander and run warm tap water over them.

No Bake Cookies

NO BAKE COOKIES

* 2 cups sugar
* 1/2 cup milk
* 1/4 cup butter
* 4 tablespoons cocoa

Mix the sugar, milk, butter and cocoa in glass bowl and microwave till rolling boil.

As soon as boiling add:
* 2/3 cup peanut butter
* 1 tsp vanilla
* 1/2 tsp salt
* 3 cups oatmeal

Once mixed, put small to medium size clumps on wax paper and place in fridge until solid.

Put them in container to store in fridge.

~Chrissy