Main Dishes
Fiesta Meatloaf
servings total:
8 servings
1
pkg. (6 oz.) STOVE TOP Stuffing
Mix for Chicken
1/2
cup TACO BELL® Thick & Chunky
Salsa, divided
3/4
cup KRAFT
Mexican Style Finely Shredded Cheddar Jack Cheese
HEAT oven to 375°F.
MIX all ingredients except 1/4 cup salsa and cheese.
SHAPE into oval loaf in 13x9-inch baking dish;
top with remaining salsa.
BAKE 1 hour or until done (160ºF). Top with
cheese; bake 5 min. or until melted.
TACO BELL® and Logo are trademarks owned
and licensed by Taco Bell Corp.
Serving Suggestion
Serve this comfort food with hot
mashed potatoes and steamed broccoli.
Fiesta Meatballs
Increase salsa to 1-1/4 cups. Mix
meat mixture as directed; shape into 48 meatballs. Cook, in
batches, in large skillet on medium heat 12 min. or until evenly
browned and done (160°F), turning frequently. Spoon onto platter;
top with remaining salsa and cheese.
Fiesta Burgers
Mix meat mixture as directed; shape
into 8 patties. Grill, broil or pan fry until done (160°F),
topping with remaining salsa and cheese for the last 2 min.
Copied from Kraft Foods.com
prep time
10 min
total time
50 min
makes
6 servings
1 can (28 oz.) diced tomatoes,
drained
1 pkg. (6 oz.) STOVE TOP Stuffing
Mix for Chicken
6 small boneless skinless chicken
breast halves (1-1/2 lb.)
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded
Mozzarella Cheese
HEAT oven to 400ºF.
COMBINE tomatoes, stuffing mix and
garlic just until stuffing mix is moistened.
PLACE 1 chicken breast on center of
each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top
with basil, stuffing mixture and cheese. Bring up foil sides; double fold
top and ends to seal each packet, leaving room for heat circulation
inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken
is done (165ºF). Cool 5 min. Cut slits in foil to release steam before
opening packets.
Substitute
No heavy-duty foil on hand? Just use
double-layer sheets of regular foil instead.
Copied from Kraft Foods.com
Spicy Chicken Stir-Fry
Prep Time:
10 min
Total Time:
22 min
Makes:
4 servings, 1-3/4 cups each
1 lb. boneless skinless chicken
breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted
Sesame Dressing, divided
1 pkg. (16 oz.) frozen stir-fry
vegetables, thawed, drained
1 can (8 oz.) pineapple chunks
in juice, drained
1/4 cup PLANTERS Lightly Salted
COCKTAIL Peanuts
2 cups hot cooked whole
grain brown rice
TOSS chicken with 1/4 cup dressing
and hot sauce; set aside. Heat remaining dressing in large nonstick
skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add
chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
STIR in pineapple and nuts;
cook 5 min. or until heated through, stirring occasionally.
SERVE over rice.
Special Extra
Garnish with 1/4 cup chopped
cilantro or thinly sliced green onions just before serving.
Copied from Kraft Foods.com
Broccoli-Cheddar Chicken Bundles
Prep Time:
10 min
Total Time:
40 min
Makes:
4 servings, two bundles each
8 boneless skinless chicken thighs
(1 lb.)
1 cup frozen broccoli florets,
thawed, chopped
1 cup KRAFT Shredded Cheddar
Cheese
4 slices OSCAR MAYER Bacon,
cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy
Seasoned Coating Mix
PREHEAT oven to 400ºF. Place chicken
thighs, smooth-sides down, on cutting board. Flatten slightly by
pounding with meat mallet to 1/2-inch thickness. Top evenly with
broccoli; sprinkle with cheese and bacon.
ROLL up each chicken thigh
tightly, starting at one of the short ends; secure with wooden
toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle
in coating mix until evenly coated on all sides. Place, seam-sides down
in single layer in foil-lined shallow baking pan.
BAKE 25 to 30 min. or until
chicken is cooked through (170ºF). Remove and discard toothpicks before
serving.
Serving Suggestion
Serve with mashed potatoes and a
tossed green salad.
How to Microwave Bacon
Place bacon on double-layer of paper
towels on microwaveable plate; top with another sheet of paper towel.
Microwave on HIGH 3 to 3-1/2 min. or until bacon is crisp.
Copied from Kraft Foods.com
Prep Time:
15 min
Total Time:
45 min
Makes:
4 servings
1 lb. potatoes (about 3 small),
cut into 1-inch chunks
1/4 cup KRAFT Light House Italian
Dressing
4 bone-in pork chops (1-1/2 lb.),
1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard
1/2 cup SHAKE 'N BAKE Original
Pork Seasoned Coating Mix
1/4 tsp. dried rosemary
leaves, crushed
2 cups hot cooked baby carrots
HEAT oven to 375°F. Toss potatoes
with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring
after 4 min.
SPREAD chops with mustard. Mix
coating mix and rosemary in shallow dish. Add chops; turn over to evenly
coat both sides of each chop. Place in center of foil-lined 15x10x1-inch
pan; surround with potatoes.
BAKE 30 min. or until chops
are done (160°F) and potatoes are tender. Serve with carrots.
How to Make Cleanup Easy
A foil-lined pan makes cleanup a
breeze since it prevents the food from sticking to the pan.
Copied from Kraft Foods.com
Easy Italian Pasta Bake
Prep Time:
20 min
Total Time:
40 min
Makes:
6 servings, 1-1/3 cups each
1 lb. extra lean ground beef
3 cups whole wheat penne pasta,
cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup KRAFT Grated Parmesan
Cheese, divided
1-1/2 cups KRAFT 2% Milk Shredded
Mozzarella Cheese
HEAT oven to 375°F. Brown meat in
large skillet; drain. Add pasta, sauce and 1/2 the Parmesan; mix well.
SPOON into 13x9-inch dish; top
with remaining cheeses.
BAKE 20 min. or until heated
through.
Substitute
Prepare using regular penne pasta.
Variation
Substitute 2 cups BOCA Ground
Crumbles for the ground beef. No need to brown or thaw the crumbles in
skillet--simply combine with the pasta, sauce and Parmesan cheese; spoon
into baking dish and bake as directed.
Special Extra
Brown meat with 1 tsp. Italian
seasoning and 3 cloves garlic, minced.
Copied from Kraft Foods.com
Rosemary-Roasted Chicken &
Potatoes
Prep Time:
20 min
Total Time:
1 hr 45 min
Makes:
6 servings
6 oz. (3/4 of 8-oz. pkg.)
PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves,
divided
1 whole roasting chicken (3-1/2
lb.)
6 Tbsp. KRAFT Zesty Italian
Dressing, divided
2 lb. red potatoes (about 5), cut
into 1-inch chunks
6 slices OSCAR MAYER Bacon,
crisply cooked, crumbled
HEAT oven to 375°F. Mix cream
cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of
chicken, use handle of wooden spoon or fingers to carefully separate
skin from meat of the breast, thighs and legs of chicken, being careful
to not tear the skin. Spoon cream cheese mixture under skin; use fingers
to push and spread some of the mixture out to thighs and legs. Place
chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
TOSS potatoes with remaining dressing, rosemary and pepper in separate
pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done
(165ºF), stirring potatoes every 30 min.
TRANSFER chicken to large serving
dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add
bacon and onions to potatoes; mix lightly. Spoon around chicken in dish.
Skim fat from reserved chicken juices in pan; discard. Spoon juices over
chicken and potatoes.
Serving Suggestion
Serve with a crisp, mixed green
salad tossed with your favorite KRAFT Dressing to round out the meal.
Note
Don't be alarmed if you tear the
skin a bit - the chicken will still be deliciously moist.
Note
Baking the chicken and potatoes in
separate pans makes it easy to reserve the flavorful juices of the
chicken in one pan while the potatoes are baked to crisp and golden
brown-perfection in the other pan.
Copied from Kraft Foods.com
Simple Southern-Style "Unfried"
Chicken
Prep Time:
15 min
Total Time:
1 hr 30 min
Makes:
6 servings
1 broiler-fryer chicken (3-1/4
lb.), cut up
1/2 cup KRAFT Light Ranch
Dressing
1 pkt. SHAKE 'N BAKE Extra
Crispy Seasoned Coating Mix
REMOVE skin from all chicken
pieces except wings. Place chicken in large resealable plastic bag.
Add dressing. Seal bag; turn to evenly coat chicken with dressing.
Refrigerate 30 min. to marinate.
HEAT oven to 400°F. Place
coating mix in pie plate or shallow dish. Dip chicken in coating mix,
turning each piece over to evenly coat both sides. Place in single
layer on baking sheet. Sprinkle with any remaining coating mix.
Discard bag and marinade.
BAKE 40 to 45 min. or until
chicken is cooked through (165°F).
Special Extra
For a spicier version, add
hot sauce to taste to dressing before marinating chicken.
Copied from Kraft Foods.com
Weeknight Lasagna Toss
Prep Time:
5 min
Total Time:
28 min
Makes:
4 servings, 2 cups each
What You Need
2 cups chopped green peppers (about
2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1/4 cup KRAFT Zesty Italian
Dressing
12 oven-ready lasagna noodles,
broken into quarters
1 cup KRAFT Shredded Low-Moisture
Part-Skim Mozzarella Cheese
Make It
BROWN meat in large (4-qt.) saucepan
on medium heat; drain.
ADD peppers, garlic, spaghetti
sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to
medium-low. Cover.
COOK, stirring occasionally, 10 to
15 min. or until noodles are tender. Remove from heat. Sprinkle with
cheese. Cover; let stand 5 min. or until cheese is melted.
Kraft Kitchens Tips
Special Extra
Stir 1/2 cup BREAKSTONE'S or KNUDSEN
Ricotta Cheese into noodle mixture before sprinkling with shredded
cheese.
Shortcut
Traditional lasagna can take up to 2
hours to prepare. Our version only takes 28 minutes. You save over 1-1/2
hours!
Substitute
Substitute 12 regular lasagna
noodles, broken into small pieces, for the oven-ready noodles. Increase
water to 2 cups and cook 30 min., stirring occasionally.
Copied from Kraft Foods.com
Easy Chicken Parmesan
Prep Time:
5 min
Total Time:
40 min
Makes:
6 servings
What You Need
1 jar (26 oz.) spaghetti sauce
6 Tbsp. KRAFT Grated Parmesan
Cheese, divided
6 small boneless skinless chicken
breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded
Mozzarella Cheese
Make It
HEAT oven to 375°F. Pour sauce into
13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken;
turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with remaining cheeses; bake 5
min. or until chicken is done (165ºF) and cheese is melted.
Kraft Kitchens Tips
Cooking Know-How
If using larger chicken breasts, cut
them lengthwise in half before placing in the baking dish to ensure that
they get done in the 35-min. bake time.
Special Extra
Try serving this delicious baked
chicken over your favorite hot cooked pasta!
Substitute
Prepare using KRAFT Shredded
Low-Moisture Part Skim Mozzarella Cheese.
Copied from Kraft Foods.com
Sausage and Tomato Rigatoni
Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings, about 2 cups each
What You Need
4 cups rigatoni pasta (8 oz.),
uncooked
1 lb. Italian sausage, cut into
chunks
1/4 cup KRAFT Sun-Dried Tomato
Dressing
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese
Make It
COOK pasta as directed on package.
MEANWHILE, brown sausage in large
nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15
min. or until onions are tender and sausage is cooked through, stirring
occasionally. Stir in dressing.
TOSS sausage mixture with pasta.
Sprinkle with parsley and cheese.
Kraft Kitchens Tips
Serving Suggestion
Enjoy a "dinner combo" by adding a
bagged salad tossed with your pick of KRAFT Dressing.
Cooking Know-How
The easiest way to cut up raw
sausage is with a pair of kitchen shears - it only takes seconds!
Substitute
You can use 4 cups of any of your
favorite pasta shapes in this recipe.
Copied from Kraft Foods.com
Quick-Fix Beef Burrito Skillet
Prep Time:
10 min
Total Time:
35 min
Makes:
4 servings, 1-1/2 cups each
What You Need
1 pkg. (1-1/4 oz.) TACO BELL® HOME
ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans,
drained, rinsed
1 cup TACO BELL® HOME ORIGINALS®
Thick 'N Chunky Salsa
4 flour tortillas (6 inch), cut
into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded
Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN
Sour Cream
1/3 cup chopped green onions (about
1 large)
Make It
BROWN meat in large nonstick skillet
on medium-high heat; drain.
ADD seasoning mix, beans, salsa and
water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese.
Cover; let stand 5 min. or until cheese is melted. Top with sour cream and
onions.
TACO BELL® and HOME ORIGINALS® are
trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Family Fun
Take a walk with your family after
enjoying this delicious meal.
Special Extra
Top with your favorite Mexican-style
toppings just before serving, such as shredded lettuce, chopped tomatoes
and/or chopped avocados.
Copied from Kraft Foods.com
20-Minute Skillet Salmon
Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings
1/2 cup (1/2 of 8-oz. tub)
PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
HEAT oil in large skillet on
medium-high heat. Add salmon; cook 5 min. on each side or until salmon
flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to
skillet; cook and stir until cream cheese spread is melted and mixture is
well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2
min. or until heated through. Serve salmon topped with the cream cheese
sauce.
Cooking Know-How
When salmon is done, it will appear
opaque and flake easily with fork.
Food Facts
Check salmon fillets for bones
before cooking by running fingers over surface. Small bumps are usually
a sign of bones. Use tweezers to remove any bones.
Substitute
Substitute 2 tsp. dill weed for the
2 Tbsp. chopped fresh dill.
Copied from Kraft Foods.com
Foil-Pack Taco Chicken
Prep Time:
10 min
Total Time:
50 min
Makes:
4 servings
4 small boneless skinless chicken
breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS®
Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced
(about 2 cups)
3/4 cup KRAFT 2% Milk Shredded
Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup TACO BELL® HOME ORIGINALS®
Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or
KNUDSEN Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken
with seasoning mix. Place 1/2 cup potatoes on center of each of four large
sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold
top and both ends to seal each packet, leaving room for heat circulation
inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken
is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam
before opening. Top with sour cream.
TACO BELL® and HOME ORIGINALS® are
trademarks owned and licensed by Taco Bell Corp.
Serving Suggestion
For added color and texture, serve
with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Cooking Know-How
If the chicken breast halves in your
market are larger than 4 oz., they will take longer to cook. Be sure to
cook them long enough so that they are cooked through (165°F).
Cooking Know-How
To prevent potatoes from sticking to
foil, spray foil with cooking spray or use nonstick foil.
Copied from Kraft Foods.com
Prep Time:
10 min
Total Time:
30 min
Makes:
6 servings, 1-1/3 cups each
1 pkg. (7-1/4 oz.) KRAFT Macaroni &
Cheese Dinner
1 lb. boneless skinless chicken breasts,
cut into bite-size pieces
1 can (14-1/2 oz.) diced tomatoes and
green chilies, drained
1 can (14-1/2 oz.) diced tomatoes,
drained
1 can (10-3/4 oz.) condensed cream of
chicken soup
1/2 cup KRAFT Mexican Style Shredded
Cheese
PREPARE Dinner as directed
on package.
MEANWHILE, heat oil in
large skillet on medium-high heat. Add chicken; cook and stir 5 min. or
until lightly browned and cooked through. Reduce heat to medium; stir in
tomatoes and soup. Cook 5 min., stirring occasionally.
ADD Dinner; stir until
well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is
melted.
Serving Suggestion
Serve with a crisp green salad tossed
with KRAFT Light Ranch Dressing.
Substitute
Prepare as directed, using KRAFT Shredded
Colby & Monterey Jack Cheese or KRAFT Shredded Mild Cheddar Cheese.
Copied from Kraft Foods.com
Pronto Pasta Italiano
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 1-1/2 cups each
1 pkg. (7-1/4 oz.) KRAFT Macaroni
& Cheese Dinner
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Shredded Pizza!
Four Cheese
PREPARE Dinner as on directed on
package. Meanwhile, brown meat in large skillet; drain, if necessary.
ADD Dinner and pizza sauce; mix
lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2
min. or until shredded cheese begins to melt.
Serving Suggestion
Serve with CRYSTAL LIGHT Iced Tea
and a mixed green salad tossed with KRAFT Balsamic Vinaigrette
Dressing.
Copied from Kraft Foods.com
Corned Beef and Cabbage
SERVINGS
|
6-8
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP
|
15 min. |
COOK
|
480 min.
|
TOTAL
|
495 min.
|
INGREDIENTS
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges
DIRECTIONS
Place the onion, potatoes and carrots in a
5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar,
pepper and contents of spice packet; pour over vegetables. Top with
brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are
tender. Discard bay leaf before serving. Yield: 6-8 servings.
Printed from tasteofhome.com Mar 10, 2008
Copyright Reiman Media Group, Inc © 2008
Shared by Janet Kirsch Gray
Updated Shepherd's Pie
Prep Time:
30 min
Total Time:
50 min
Makes:
6 servings, about 1-1/2 cups each
1-1/4 lb. red potatoes, cut into
chunks
3 large cloves garlic, peeled
3/4 cup BREAKSTONE'S Reduced Fat or
KNUDSEN Light Sour Cream
1/2 cup KRAFT 2% Milk Shredded
Reduced Fat Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
4 cups frozen mixed vegetables,
thawed
3/4 cup reduced-sodium beef broth
PLACE potatoes and garlic in large
saucepan; add enough water to cover. Bring to boil. Reduce heat to low;
simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add
sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.
PREHEAT oven to 375°F. Brown meat in
large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and
ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with
potatoes.
BAKE 18 min.; sprinkle with remaining
1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.
Makeover - How We Did It
We've taken a classic recipe and
gave it a makeover. We omitted butter from the mashed potatoes and added
BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and cheese for a
great taste and creamy texture. In addition, we used extra lean ground
beef in place of regular ground beef. These small changes result in a
savings of 90 calories and 15 grams of fat per serving!
Substitute
Substitute 1 cup BREAKSTONE'S or
KNUDSEN Low Fat Cottage Cheese for the sour cream. Place cottage cheese
in food processor or blender; cover. Blend until smooth, scraping down
side of container several times.
Copied from Kraft Foods.com
Easy Cassoulet
| Serves |
8
|
| Prep Time |
25 |
| Cook Time |
105 |
| Total
time |
130 |
| Oven Temp |
375 |
Copied From
Redbook
This recipe has been tested by Redbook
From the French country
kitchen, this classic bean-based stew is the ultimate comfort food for a
chilly evening.
|
Stew |
| 4
slice(s) |
thick-cut bacon, cut into 1/2-inch strips |
| 8
|
(about 3 pounds) chicken thighs, skin and excess fat removed |
| 8
|
(about 1 1/4 pounds) sweet Italian sausage links |
| 1
large |
onion, coarsely chopped (2 cups) |
| 1
tablespoon(s) |
chopped garlic |
| 1 1/2 cup(s) |
dry Riesling or white wine |
| 1
can(s) |
(28-ounce) diced tomatoes in juice, undrained |
| 4
can(s) |
(15-ounce) small white beans, rinsed, drained (6 cups) |
| 2
large |
yellow bell peppers, cut into 1 1/2-inch chunks |
| 1/2
cup |
chopped parsley |
| 1
tablespoon(s) |
chopped fresh rosemary |
| 1
tablespoon(s) |
chopped thyme leaves |
| 1/2
teaspoon |
salt |
| 1/2
teaspoon |
hot red-pepper flakes |
|
Topping: |
| 2
tablespoon(s) |
olive oil |
| 2
cup(s) |
coarse fresh breadcrumbs |
| 1/2
cup |
grated Parmesan cheese |
| 2
teaspoon(s) |
chopped fresh thyme |
DIRECTIONS
- Stew: Heat oven to 375 degrees F.
Cook bacon in a 6- to 8-quart Dutch oven over medium heat until crisp and
fat has rendered; drain bacon on paper towel. In drippings, brown chicken
and sausages all over, in batches, about 8 minutes per batch; transfer to
a shallow roasting pan as they are browned. Bake 15 minutes.
- Meanwhile, add onion and garlic to
drippings in Dutch oven; cook, stirring frequently, 6 minutes. Add wine,
scraping browned bits from bottom of pot, about 2 minutes. Stir in
tomatoes, beans, and remaining stew ingredients, and bring mixture to a
simmer. Remove chicken and sausages from oven; stir into bean mixture with
any accumulated juices from roasting pan. Sprinkle bacon bits over top.
Cover pot and bake 45 minutes, until chicken is cooked through and tender.
- Topping: Meanwhile, heat oil in a
large skillet over medium heat; add breadcrumbs. Cook, stirring, 7 to 8
minutes, until toasted. Cool; stir in cheese and thyme. To serve, spoon
stew onto large plates. Sprinkle each serving with toasted-breadcrumb
mixture.
Chicken Nacho Bake
Prep Time:
10 min
Total Time:
40 min
Makes:
4 servings
4 small boneless skinless chicken
breast halves (1 lb.)
1/2 cup TACO BELL® HOME
ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN
Sour Cream
1/2 cup crushed tortilla chips
1/2 cup KRAFT Mexican Style
Shredded Four Cheese
PREHEAT oven to 400ºF. Place chicken
on foil-covered baking sheet. Slice three cuts on top of each chicken
breast with sharp knife.
TOP each chicken breast evenly with
salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven;
sprinkle with cheese. Bake an additional 10 min. or until chicken is
cooked through (165ºF).
TACO BELL® and HOME ORIGINALS® are
trademarks owned and licensed by Taco Bell Corp.
Copied from Kraft Foods.com
|
Layered Meatball Bake
Prep Time:
5 min
Total Time:
30 min
Makes:
6 servings
|
|
|
1
pkg.
(6 oz.)
STOVE TOP Stuffing Mix for Chicken |
|
1
can
(10-3/4 oz.) reduced-sodium
condensed cream of mushroom soup |
|
1/4
cup
milk |
|
1
pkg.
(1 lb.) frozen
meatballs |
|
2
cups
frozen peas |
|
1
cup
KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
|
| |
|
|
PREHEAT oven to 400ºF. Prepare
stuffing mix as directed on package for Light Preparation; set aside.
|
|
COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and
peas; sprinkle with cheese. Top with the prepared stuffing.
|
|
BAKE 20 to 25 min. or until heated through. |
| |
|
| KRAFT KITCHENS TIPS |
|
|
Serving Suggestion
Serve this main dish with a mixed green salad for a quick and tasty weekday
meal.
Variation
Prepare as directed, substituting 1 can (14-1/2 oz.) diced tomatoes for the
soup, omitting milk and using Italian-flavored meatballs and KRAFT Shredded
Low-Moisture Part-Skim Mozzarella Cheese.
Copied from Kraft Foods.com
|
|
Beefy One-Pot Dinner
Prep Time:
10 min
Total Time:
35 min
Makes:
4 servings, 1-1/4 cups each
|
|
|
1
lb.
lean
ground beef |
|
1
cup
chopped
onions
|
|
1
cup
thinly sliced
carrots
|
|
1
cup
finely chopped
potatoes |
|
1
cup
water |
|
1
can
(14 oz.)
baked beans |
|
1/2
cup
KRAFT Original Barbecue Sauce |
|
1
cup
KRAFT Shredded Cheddar Cheese |
| |
|
|
BROWN meat in large nonstick skillet on medium-high heat; drain. Add
vegetables; cook 5 min., stirring occasionally.
|
|
STIR in water. Reduce heat to medium-low; cover and simmer 10 min. or
until vegetables are tender. |
|
ADD beans and barbecue sauce; stir. Cook 5 min. or until heated through.
Sprinkle with cheese. |
| |
|
| KRAFT KITCHENS TIPS |
|
|
Healthy Living
Save 60 calories, 7 grams fat and 3 grams saturated fat per serving by
preparing with extra lean ground beef and KRAFT 2% Milk Shredded Reduced
Fat Cheddar Cheese.
Jazz It Up
For spicier flavor, stir in hot pepper sauce or ground red pepper
(cayenne) to taste with the beans and barbecue sauce.
|
Copied from Kraft Foods.com
|
Italian-Style Marinated Steak
Prep Time:
5 min
Total Time:
50 min
Makes:
4 servings
|
|
|
1/2
cup
KRAFT Zesty Italian Dressing |
|
2
boneless
beef sirloin steaks
(1 lb.) |
|
1/2
cup
A.1. Original Steak Sauce |
| |
|
|
POUR dressing over steaks in
resealable plastic bag; seal bag. Turn bag over several times to evenly
coat steaks with dressing. Refrigerate 30 min. to marinate.
|
|
PREHEAT grill to medium-high heat.
Remove steaks from marinade; discard bag and marinade.
|
|
GRILL steaks 4 to 5 min. on each side or until medium
doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut
into thin slices to serve. Garnish with grilled cherry tomatoes, if
desired. |
| |
|
Chicken Salad Panini
Prep Time:
10 min
Total Time:
15 min
Makes:
4 servings, one sandwich each |
|
|
2-1/2
cups
chopped cooked
chicken
breast |
|
1/4
cup
KRAFT Mayo Light Mayonnaise |
|
2
Tbsp.
OSCAR MAYER Real Bacon Bits |
|
2
Tbsp.
thin
green onion
slices |
|
2
Tbsp.
KRAFT Light Ranch Reduced Fat Dressing
|
|
8
slices
multigrain bread |
|
1
tomato,
cut into 8 thin slices |
|
4
KRAFT DELI DELUXE 2% Milk Reduced Fat Sharp Cheddar Cheese Slices
|
| |
|
|
MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread
slices. Top with tomatoes, cheese and remaining bread.
|
|
COOK in preheated grill pan or skillet sprayed with
cooking spray on medium heat until golden brown.
|
| |
|
This came from Roxie Rutherford, a friend of Sherry Coles and she brought it to
their Bakery Retiree picnic. Yummy enough to share--
|
Saucy Baked Chops
Prep Time:
5 min
Total Time:
50 min
Makes:
4 servings, one chop each |
|
|
4
bone-in center-cut
pork chops
(1 lb.) |
|
1/2
cup
KRAFT Original Barbecue Sauce |
|
2
Tbsp.
orange marmalade |
|
1
tsp.
ground ginger |
|
1
tsp.
garlic powder |
| |
|
|
PREHEAT oven to 400ºF. Place chops
in 8-inch square baking dish. |
|
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over
chops. |
|
BAKE 45 min. or until chops are cooked through (160ºF).
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Serving Suggestion
Serve with a hot baked potato and steamed broccoli.
Copied from Kraft Foods.com
|
|
"Pizza" Pasta Toss
Prep Time:
10 min
Total Time:
25 min
Makes:
4 servings
|
|
|
3
cups
(8 oz.)
penne pasta,
uncooked |
|
1/4
cup
KRAFT Balsamic Vinaigrette Dressing |
|
2
oz.
OSCAR MAYER Pepperoni,
quartered |
|
10
mushrooms,
sliced (about 2 cups) |
|
1
green pepper,
chopped (about 1 cup) |
|
2
cups
spaghetti sauce |
|
1
cup
KRAFT Finely Shredded Italian Style Five Cheese Blend
|
| |
|
|
COOK pasta as directed on package.
|
|
MEANWHILE, heat dressing in large
nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers;
cook and stir 8 min. or until vegetables are crisp-tender. Add sauce;
mix well. Cover. Reduce heat to low; simmer 3 min.
|
|
DRAIN pasta; place in large serving
bowl. Add sauce mixture and cheese; toss to coat.
|
| |
|
Variation
Omit pepperoni. Reduce vegetable cooking time to 5 min. Add 2 slices cooked
and crumbled OSCAR MAYER Bacon along with the cheese.
Shortcut
To quickly cut the pepperoni, simply stack the slices before cutting into
quarters as directed.
Copied from Kraft Foods.com
|
|
Chicken Club Twister
Prep Time:
5 min
Total Time:
5 min
Makes:
1 serving
|
|
|
1
tortilla
(8 to 9 inch) |
|
1
Tbsp.
KRAFT Mayo Hot 'N Spicy Real Mayonnaise
|
|
1
Tbsp.
OSCAR MAYER Real Bacon Bits |
|
2
oz.
(1/3 of 6-oz. pkg.)
OSCAR MAYER Grilled Chicken Breast Strips
|
|
1
KRAFT DELI DELUXE Mild Cheddar Cheese Slice
|
|
Thinly sliced
tomato |
|
Romaine lettuce |
| |
|
|
SPREAD tortilla with mayo; sprinkle with bacon bits.
|
|
LAYER with chicken strips, cheese,
tomato and romaine. Roll up. |
| |
|
|
Crunchy Tuna Salad Wrap
Prep Time:
10 min
Total Time:
10 min
Makes:
4 servings, one wrap each
|
|
|
4
whole wheat tortillas
(8 inch) |
|
4
red leaf
lettuce leaves |
|
2
cans
(6 oz. each)
tuna,
drained, flaked |
|
1/3
cup
finely chopped
celery
(about 1 stalk) |
|
1/3
cup
chopped
water chestnuts |
|
1/3
cup
PLANTERS Chopped Pecans |
|
1/4
cup
KRAFT Mayo Real Mayonnaise |
| |
|
|
TOP each tortilla with lettuce leaf. |
|
MIX tuna, celery, water chestnuts, pecans and mayo; spoon evenly onto
tortillas. |
|
ROLL up tightly. |
| |
|
|
Quick-Fix Beef Burrito Skillet
Prep Time:
10 min
Total Time:
35 min
Makes:
4 servings, 1-1/2 cups each |
|
|
1
lb.
lean
ground beef |
|
1
pkg.
(1-1/4 oz.)
TACO BELL HOME ORIGINALS Taco Seasoning Mix |
|
1
can
(19 oz.)
kidney beans,
drained, rinsed |
|
1
cup
TACO BELL HOME ORIGINALS Salsa |
|
1
cup
water |
|
4
flour tortillas
(6 inch), cut into 1-1/2-inch squares |
|
1
cup
KRAFT Mexican Style Shredded Four Cheese |
|
1/3
cup
BREAKSTONE'S or KNUDSEN Sour Cream |
|
1/3
cup
chopped
green onions
(about 1 large) |
| |
|
|
BROWN meat in large nonstick skillet on medium-high heat; drain.
|
|
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce
heat to medium-low; simmer 5 min. |
|
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until
cheese is melted. Top with sour cream and onions.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Family Fun
Take a walk with your family after enjoying this delicious meal.
Jazz It Up
Top with your favorite Mexican-style toppings just before serving, such as
shredded lettuce, chopped tomatoes and/or chopped avocados. |
Copied from Kraft Foods.com
|
Ultimate Chicken Wings
Prep Time:
10 min
Total Time:
45 min
Makes:
4 servings, about 6 wing pieces each
|
|
|
2
lb.
chicken wings
(about 12), split, tips removed |
|
1/4
cup
orange marmalade |
|
1/4
cup
GOOD SEASONS Asian Sesame with Ginger Dressing
|
|
1
tsp.
garlic powder |
| |
|
|
PREHEAT oven to 450ºF. Place chicken wings in single layer in shallow
foil-lined baking pan. Bake 15 min. or until browned.
|
|
MEANWHILE, combine marmalade, dressing and garlic powder.
|
|
BRUSH marmalade mixture generously over both sides of wings. Continue
baking 15 min. or until chicken is cooked through.
|
| |
|
Copied from Kraft Foods.com
Beef-Fried Rice
Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings, 1-3/4 cups each |
|
|
1
lb.
boneless beef sirloin steak,
thinly sliced |
|
2
cups
frozen stir-fry vegetables |
|
1
cup
fat-free reduced-sodium chicken broth
|
|
3
Tbsp.
KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
|
|
2
Tbsp.
lite
soy sauce |
|
2
cups
MINUTE Brown Rice,
uncooked |
|
1
can
(11 oz.)
mandarin orange segments,
drained |
|
1/3
cup
chopped
green onions |
| |
|
|
BROWN steak in nonstick wok or large skillet sprayed with cooking spray
on high heat 3 min. |
|
ADD stir-fry vegetables, broth, dressing, soy sauce and rice; stir.
Bring to boil; cover. Simmer 5 min. Remove from heat.
|
|
LET stand 5 min. Add oranges and
onions; fluff with fork. |
| |
|
|
Chinese-Style Pork Stir-Fry
Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings
|
|
|
1
Tbsp.
oil |
|
1
lb.
boneless
pork chops,
cut into strips |
|
2
cups
frozen stir-fry vegetables |
|
1/4
cup
KRAFT Zesty Italian Dressing |
|
2
Tbsp.
soy sauce |
|
2
Tbsp.
honey |
|
1/4
tsp.
ground ginger |
| |
|
|
HEAT oil in large nonstick wok or
skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked
through. |
|
ADD remaining ingredients; stir-fry 5 min. or until vegetables are
heated through. |
|
SERVE over hot cooked spaghetti or MINUTE Rice.
|
| |
|
Greek-Style Lemon Roast Chicken
Prep Time:
10 min
Total Time:
1 hr 40 min
Makes:
5 servings
|
|
|
1
whole
roasting
chicken
(3-1/2 lb.) |
|
Salt and black pepper |
|
1
medium
lemon,
washed, halved |
|
1/2
cup
KRAFT Greek Vinaigrette Dressing |
| |
|
|
PREHEAT oven to 350°F. Rinse chicken
and pat dry with paper towel. Sprinkle inside and out with salt and
pepper. Place in a 13x9-inch baking dish. |
|
SQUEEZE the juice from lemon and mix with dressing in a small bowl.
Place the squeezed lemon halves inside the cavity of chicken. Drizzle
dressing mixture over chicken. Insert meat thermometer into thickest
part of one of the chicken's thighs. |
|
BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal
temperature of 180°F), basting occasionally.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Round Out The Meal
Serve this Greek-style chicken with a mixed green salad and a whole-wheat
roll.
Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 seconds
before squeezing.
Copied from Kraft Foods.com |
|
One-Pan Chicken and Potato Bake
Prep Time:
5 min
Total Time:
1 hr 5 min
Makes:
4 servings
|
|
|
4
bone-in
chicken pieces
(1-1/2 lb.) |
|
4
large
potatoes,
cut into wedges |
|
1/4
cup
KRAFT Zesty Italian Dressing |
|
1/4
cup
KRAFT 100% Grated Parmesan Cheese |
| |
|
|
PREHEAT oven to 400°F. Place
chicken and potatoes in 13x9-inch baking dish.
|
|
POUR dressing over chicken and potatoes; sprinkle with cheese.
|
|
BAKE 1 hour or until chicken is cooked through (180ºF). Sprinkle with
chopped fresh parsley, if desired. |
| |
|
Copied from Kraft Foods.com
Easy Beef and Broccoli
Prep Time:
5 min
Total Time:
15 min
Makes:
4 servings, 3/4 cup each
|
|
|
1
Tbsp.
oil |
|
1
lb.
beef
stir-fry strips |
|
2
cups
frozen broccoli florets |
|
1/4
cup
hoisin sauce |
|
1/4
cup
KRAFT CATALINA Dressing |
|
1
Tbsp.
grated
gingerroot |
|
2
cups
MINUTE White Rice,
cooked as directed on package |
| |
|
|
HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook
3 min. or until evenly browned, stirring frequently.
|
|
ADD broccoli, hoisin sauce,
dressing and gingerroot; stir. Cover. Cook 5 min. or until heated
through. |
|
SERVE over the rice. |
| |
|
Substitute
If you can't find beef stir-fry strips in your supermarket, substitute any
grilling steak, cut into thin strips.
Make it Easy
Substitute jarred minced ginger for the fresh gingerroot.
|
|
Copied from Kraft Foods.com
|
Country-Style Casserole
This creamy chicken or ham dish,
which uses convenient frozen
hash browns, pairs tangy mustard with a hint of honey.
2 cans(10-3/4 ounces each) condensed cream
of chicken soup, undiluted
3/4 cup mayonnaise
1/2 cup milk
3 tablespoons honey
2 tablespoons Dijon mustard
1 package (26 ounces) frozen shredded
hash brown potatoes
4 cups cubed cooked chicken or fully cooked ham
3 cups sliced frozen carrots, optional
In a large bowl, combine the first five
ingredients.
Stir in hash browns, chicken and carrots
if desired.
Transfer to a greased 13-in. x9-in. x 2-
in. baking dish. Cover and bake at 350 for 45-50 minutes.
Uncover; bake 15-20 minutes longer or until bubbly.
Yield 8
servings.
Shared by Sherry's friend Jane Moore
|
Fiesta Mac
Prep Time:
5 min
Total Time:
15 min
Makes:
4 servings, 2 cups each
|
|
|
1
pkg.
(14 oz.)
KRAFT Deluxe Macaroni & Cheese Dinner |
|
1
lb.
lean
ground beef |
|
1
large
green pepper,
chopped |
|
1
pkg.
(10 oz.)
frozen corn,
thawed |
|
1
cup
TACO BELL HOME ORIGINALS Salsa |
| |
|
|
PREPARE Dinner in large saucepan as
directed on package, cooking Macaroni for just 8 min.
|
|
MEANWHILE, brown meat with green pepper in skillet; drain.
|
|
ADD meat mixture, corn and salsa to prepared Dinner; mix well.
Cook until heated through, stirring occasionally.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Jazz It Up
Add chopped fresh cilantro to this dish just before serving.
Substitute
Substitute your favorite frozen vegetable mix
for the corn.
Copied from Kraft Foods.com
|
Grilled Steak & Vegetable Salad
Prep Time:
15 min
Total Time:
25 min
Makes:
4 servings
|
|
|
1/2
cup
KRAFT Balsamic Vinaigrette Dressing,
divided |
|
3/4
lb.
beef sirloin steak,
1/2- to 3/4-inch thick |
|
2
large
yellow peppers,
halved lengthwise, seeded |
|
8
cups
torn mixed
salad greens
or spring greens |
|
2
beefsteak or other large
tomatoes,
cut into wedges |
|
1/2
cup
slivered
red onions
|
| |
|
|
PREHEAT greased grill on
medium-high. Set aside 1/3 cup of the dressing for salad. Brush
remaining dressing lightly over one side of steak and insides of
peppers. |
|
GRILL steak and peppers 10 min., turning steak after 5 min.
(peppers do not need turning) until medium doneness (160°F).
|
|
MEANWHILE, arrange greens, tomatoes and onion on four serving
plates. Cut steak across grain into thin slices and peppers into strips;
arrange over greens. Drizzle reserved 1/3 cup dressing over salads.
|
| |
|
|
Make Ahead
When grilling, grill extra pieces
of steak or chicken to use later in salads or sandwiches. |
Copied from Kraft Foods.com
Fruit Pizza
Shared by Sherry's friend Jane
Moore
|
Creamy Garlic Chicken
Prep Time:
5 min
Total Time:
18 min
Makes:
4 servings
|
|
|
2
tsp.
vegetable oil |
|
4
small
boneless skinless chicken breast halves
(1 lb.) |
|
1/4
cup
MIRACLE WHIP Dressing |
|
2
cups
frozen stir-fry vegetables |
|
1
Tbsp.
soy sauce |
|
4
cloves
garlic,
minced |
|
3
cups
hot cooked
MINUTE White Rice |
| |
|
|
HEAT oil in large nonstick skillet
on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
|
|
ADD dressing, vegetables, soy sauce and garlic; stir. Cook,
covered, 7 min. or until chicken is cooked through, stirring
occasionally. |
|
SERVE over the hot cooked rice.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Special Extra
Sprinkle with 1 sliced green onion just before serving.
Great Substitute
Prepare as directed, using MIRACLE WHIP Light Dressing and
lite soy sauce. Substitute 2-2/3 cups hot cooked MINUTE Brown Rice for the
white rice. |
Copied from Kraft Foods.com
Quick Fettuccine Cacciatore
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 2 cups each
|
|
|
8
oz.
fettuccine,
uncooked |
|
2
tsp.
vegetable oil |
|
1
lb.
boneless skinless chicken breasts,
chopped |
|
1
cup
each: sliced
green peppers
and sliced mushrooms |
|
1
can
(14-1/2 oz.)
diced tomatoes,
undrained |
|
1/4
cup
KRAFT Zesty Italian Dressing |
|
1/2
cup
KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
|
|
1/2
cup
chopped
fresh basil
leaves |
| |
|
|
COOK pasta as directed on package.
|
|
MEANWHILE, heat oil in large
skillet on medium-high heat. Add chicken; cook and stir until no
longer pink. Add peppers and mushrooms; cook 3 min., stirring
occasionally. Stir in tomatoes with their liquid and the dressing.
Reduce heat to medium-low; simmer 5 min. or until chicken is cooked
through. |
|
TOSS pasta with the chicken mixture; sprinkle with cheese and
basil. |
| |
|
Copied from Kraft Foods.com
Bruschetta 'n Cheese Stuffed Chicken Breasts
Prep Time:
15 min
Total Time:
1 hr min
Makes:
8 servings, 1 stuffed chicken breast each
|
|
|
1
can
(14-1/2 oz.)
Italian-style diced tomatoes,
undrained |
|
1-1/4
cups
KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided |
|
1/4
cup
chopped
fresh basil |
|
1
pkg.
(6 oz.)
STOVE TOP Stuffing Mix for Chicken |
|
8
small
boneless skinless chicken breast halves
(2 lb.) |
|
1/3
cup
KRAFT Roasted Red Pepper Italian with Parmesan Dressing
|
| |
|
|
PREHEAT oven to 350°F. Combine
tomatoes with their liquid, 1/2 cup of the cheese, basil and dry
stuffing mix; stir just until moistened.
|
|
PLACE 2 chicken breast halves in large freezer weight
resealable plastic bag. Pound chicken with the side of a heavy can,
rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat
process in same bag with remaining chicken breast halves, 2 at a time.
Place chicken, smooth-sides down, on large cutting board. Spread
evenly with stuffing mixture. Starting at narrow end, begin rolling
chicken, as tightly as possible, around stuffing mixture. Place,
seam-sides down, in 13x9-inch baking dish. Drizzle evenly with
dressing. |
|
BAKE 40 min. Sprinkle with
remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken
is cooked through (170°F) and cheese is melted.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Special Extra
For a "South-of-the-Border" style
chicken dish, simply use diced tomatoes with bell or jalapeno peppers,
chopped cilantro instead of the basil and KRAFT Mexican Style Shredded
Cheese instead of the mozzarella cheese.
Copied from Kraft Foods.com
|
|
Simply Lasagna
Prep Time:
20 min
Total Time:
1 hr 20 min
Makes:
12 servings
|
|
|
1
lb.
ground beef |
|
2-1/2
cups
KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided |
|
1
container
(15 oz.)
POLLY-O Natural Part Skim Ricotta Cheese |
|
1/2
cup
KRAFT 100% Grated Parmesan Cheese,
divided |
|
1/4
cup
chopped
fresh parsley |
|
1
egg,
lightly beaten |
|
1
jar
(26 oz.)
spaghetti sauce |
|
1
cup
water |
|
12
lasagna noodles,
uncooked |
| |
|
|
PREHEAT oven to 350°F. Brown meat in large
skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the
mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese,
the parsley and egg until well blended; set aside. Drain meat; return
to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar;
cover and shake well. Add to skillet; stir until well blended. (You
should have about 5 cups sauce.)
|
|
SPREAD 1 cup of the meat sauce onto bottom of
13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of
the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers
two more times. Top with remaining 3 noodles and the remaining sauce.
Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4
cup Parmesan cheese. Cover tightly with greased foil.
|
|
BAKE 45 min. Remove foil; continue baking 15
min. or until center is heated through (160°F). Let stand 15 min.
before cutting for easier serving.
|
| |
|
|
Great Substitute
Substitute 2 pkg. (1 cup each) BOCA Meatless Ground
Burger for the ground beef.
Copied from Kraft Foods.com
|
Easy Baked Fish & Chips
Prep Time:
5 min
Total Time:
35 min
Makes:
4 servings
|
|
|
2
large
baking
potatoes |
|
1/4
cup
KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
|
|
1
pouch
(1/2 of 5.5-oz. pkg.)
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
|
|
1
lb.
white
fish fillets,
such as haddock, halibut or cod |
|
1/4
cup
MIRACLE WHIP Light Dressing |
| |
|
|
PREHEAT oven to 400°F. Cut each potato lengthwise into 8
wedges. Toss potatoes with Italian dressing in bowl. Arrange, cut
sides down, on large baking sheet sprayed with cooking spray. Bake 15
min. |
|
MEANWHILE, reserve 1/4 cup of the
coating mix for potatoes; set aside. Place remaining coating mix on
plate. Spread one side of fish fillets with half of the Miracle
Whip. Dip fish in coating mix. Turn over; brush other side of fish
fillets with remaining Miracle Whip. Turn fish over to coat all
sides well with coating mix. |
|
REMOVE potatoes from oven; turn over and arrange around outer edges of
baking sheet. Place fish in center of baking sheet. Sprinkle reserved
1/4 cup coating mix over potatoes. Bake 15 min. or until fish flakes
with fork and potatoes are tender. |
|
Copied from Kraft Foods.com
Zesty Chicken and Pasta
Prep Time:
10 min
Total Time:
25 min
Makes:
6 servings
|
|
|
1
lb.
boneless skinless chicken breasts,
chopped |
|
1/2
cup
KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing,
divided |
|
2
cups
broccoli florets |
|
1
small
onion,
thinly sliced |
|
1
large
red pepper,
chopped |
|
1
Tbsp.
chopped
fresh parsley |
|
1
pkg.
(8 oz.)
pasta,
cooked as directed on pkg., drained |
|
1/4
cup
KRAFT 100% Grated Parmesan Cheese |
| |
|
|
COOK and stir chicken in 1/4 cup of the dressing in large
skillet on medium-high heat 4 min. or until no longer pink.
|
|
ADD broccoli, onion, red pepper and parsley; cook until
tender, stirring occasionally. |
|
TOSS with pasta and remaining 1/4 cup dressing. Sprinkle with
cheese. |
| |
|
| KRAFT KITCHENS TIPS |
|
|
Great Substitute
Prepare as directed, substituting 1 lb.
cleaned shrimp for chicken. Cook shrimp 2 min. in Step 1.
Copied from Kraft Foods.com |
|
Easy Oven Brunch Bake
Prep Time:
10 min
Total Time:
3 hr 55 min
Makes:
8 servings
|
|
|
4
eggs
|
|
2
cups
milk |
|
1
tsp.
GREY POUPON Dijon Mustard |
|
3
cups
cubed
French bread |
|
1
pkg.
(8 oz.)
KRAFT Shredded Mild Cheddar Cheese |
|
1
cup
chopped
mushrooms |
|
1
cup
chopped
red peppers
|
|
1/2
cup
chopped
green onions |
|
1/4
cup
OSCAR MAYER Real Bacon Bits |
|
1/4
cup
chopped
OSCAR MAYER Ham, any variety |
| |
|
|
BEAT eggs, milk and mustard in large bowl
with wire whisk until well blended. Add remaining ingredients; stir
gently to mix well. |
|
POUR into lightly greased 12x8-inch baking dish; cover.
Refrigerate several hours or overnight. |
|
PREHEAT oven to 325°F. Uncover baking dish. Bake 45 to 50 min. or
until knife inserted in center comes out clean.
|
| |
|
| KRAFT KITCHENS TIPS |
|
|
Round Out The Meal
For a delightful brunch idea, serve with a seasonal fruit salad.
Special Extra
Add 1 can (4 oz.) chopped green chilies, drained, to the egg
mixture before pouring into baking dish.
Copied from Kraft Foods.com
|
One-Pan Oven Bakes
Prep Time:
15 min
Total Time:
50 min
Makes:
4 servings
|
|
Take 1 pkt. SHAKE 'N BAKE Coating Mix (any flavor), 2 Tbsp. KRAFT Zesty
Italian Dressing and 1 cup KRAFT Shredded Mozzarella Cheese and mix &
match your recipe from these options...
| |
| |
boneless skinless chicken
breast halves |
mixed carrot and celery slices |
pizza sauce |
| |
turkey breast filets |
bell pepper strips |
TACO BELL HOME ORIGINALS Salsa |
| |
boneless pork chops |
mixed white and sweet potato wedges |
KRAFT Original Barbecue Sauce |
| |
meatless: eggplant slices |
mixed zucchini and onion slices |
pasta sauce |
|
|
Then follow our 3 simple steps: |
|
PREHEAT oven to 400°F. Coat 4 (4-oz.) pieces of meat with your
favorite flavor coating mix as directed on package. Place in foil-lined
baking pan. |
|
ADD 2 cups vegetables; sprinkle with dressing.
|
|
BAKE 30 min. Top each piece of meat with 1 Tbsp. of the sauce and 1/4
cup of the cheese. Bake an additional 5 min. or until cheese is melted.
|
| |
|
Easy Cleanup
A foil-lined pan makes cleanup a breeze since it prevents the food from
sticking to the pan.
Round Out The Meal
Serve this colorful dish with hot cooked MINUTE White or Brown Rice.
TACO BELL Logo and HOME ORIGINALS are
trademarks owned and licensed by Taco Bell Corp.
Copied from Kraft Foods.com
|
|
Servings: 4
4 medium chicken breast half, boned and skinned.
Pound chicken breast to 1/4 inch thickness,
spread mutard on both sides. Sprinkle with fresh dill, then roll in bread
crumbs. Saute in mixture of oil and butter. Make sure pan is very hot before
adding chicken. This is good served with lemon pasta and a green vegetable.
Dolores Baker sent to Sherry Bliss Cole
SHAKE 'N BAKE® Quick Oven "Stir-Fry"
1 cup each: small broccoli florets, red pepper
strips and zucchini slices
1/2 cup each: carrot slices and onion wedges
1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. SHAKE 'N BAKE Barbecue Glaze Seasoned Coating Mix
2 cups MINUTE White Rice, uncooked
PREHEAT oven to 375°F. Spread vegetables into
shallow foil-lined baking pan.
COAT chicken with coating mix as directed on pkg.; place evenly over vegetables.
Sprinkle with any remaining glaze mix.
BAKE 20 min. or until chicken is cooked through. Meanwhile, cook rice as
directed on pkg.; place on serving plate. Top with the chicken mixture.
Kraft food&family
Easy Parmesan Chicken Fingers
1/3 cup KRAFT 100% Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 lb. chicken tenders or boneless skinless chicken breasts,
cut into strips
3/4 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 400°F. Add cheese to coating mix in shaker
bag. Moisten chicken with water. Shake off excess water.
ADD 2 or 3 chicken tenders to shaker bag; shake until evenly
coated. Repeat with remaining chicken tenders. Place on
nonstick baking sheet or baking sheet sprayed with cooking
spray. Discard shaker bag and any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is cooked through. Serve
with barbecue sauce for dipping.
Kraft food&family
MEXICAN CHICKEN CASSEROLE
Bone and boil 1 chicken
Mix:
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup
broth
1-10 oz can Ro-tel tomatoes with green chilies
1 onion, chopped or less if desired
2-3 tsp. chili powder
You will need 1 cup grated cheese and 1 bag Mexican style plain chips
Heat in pan over low heat, your soups, tomatoes, broth, onions, and chili powder
for 15 minutes. Add cut up chicken and reheat. Crush chips a little and put ½ bag of chips (or more if desired) on bottom of casserole
dish. Pour in chicken mixture and top with cheese.
Bake 30 minutes at 325 degrees or heat in microwave until cheese melts.
Esther
PIZZA CASSEROLE
1 lb ground beef
1 lg. onion
8 oz pkg. elbow macaroni (cooked)
2 cups (8oz) shredded mozzarella cheese
½ tsp
salt
1 can (16)oz) pizza sauce
4 oz pepperoni
Brown beef and onion, drain grease. Add remaining ingredients and spoon into
greased 2 qt casserole dish. Bake at 350 for 40 minutes
Julie
ZUCCHINI CASSEROLE
2 medium-sized zucchini, peeled and cut into
cubes
2 eggs, slightly beaten
1/4 cup milk
1 teaspoon baking powder
2 tablespoons flour
2 cups cheddar cheese, grated
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 cloves garlic, minced
Preheat oven to 350 degrees. Steam or
boil zucchini until almost tender. Drain and cool. In a medium sized
bowl, combine eggs, milk, baking powder, flour, cheese, onion, green pepper and
garlic.
Stir in zucchini. Bake in a greased
casserole dish for about 30 minutes. Let it sit for a few minutes before
serving. From: Old Order Amish Cookbook
SHRIMP-RICE CASSEROLE
1 finely chopped onion
1/2 finely chopped bell pepper
1 finely chopped celery rib
3 cups cooked rice
1 can (10 1/4 oz) cream of mushroom soup
1/2 can milk
1 pkg. (12 oz) frozen shrimp, cooked and finely chopped
1/2 cup grated cheddar cheese
Sauté onion, bell pepper and celery in a small
amount of oil. Remove from heat, then add rice, mushroom soup (which has
been diluted with milk), and shrimp. Place mixture in a buttered
casserole. Sprinkle grated cheddar cheese over top. Bake, uncovered,
at 300 degrees for 1 hour. From: Sherry Bliss Cole
CHICKEN 'N HASH BROWN BAKE
1 pkg (32 oz) frozen southern-style hash brown
potatoes
1 tsp. salt
1/4 tsp. pepper
4 cups diced cooked chicken
1 can (4 oz) sliced mushrooms, drained
1 cup (8 oz) sour cream
2 cups chicken broth or stock
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 tsp. instant chicken bouillon granules
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped sweet red pepper
1 clove garlic, minced
paprika
1/4 cup sliced almonds
Thaw hash browns overnight in refrigerator.
Layer in an ungreased 13 x 9 x 2" baking dish. Sprinkle with sale and
pepper. Place chicken and mushrooms over the hash browns. Stir
together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour
over all. Sprinkle with paprika and almonds. Bake uncovered at 350
degrees for 50 to 60 minutes or until heated through. From: Sherry
Bliss Cole
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