GREAT Recipes!!

8/7/2019 GREAT Recipes!!

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Mozzarella Chicken Marsala

Ingredients

1 cup all-purpose flour 1 tablespoon Creole-style seasoning 6 skinless, boneless chicken breast halves oil for frying 1 cup sliced fresh mushrooms 3 large onions, thinly sliced 1 (14 ounce) can chicken broth 1 cup Marsala wine 1 (16 ounce) package shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese

Directions

1.Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chickenbreast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5minutes, then place in bag, seal and shake again to coat well.

2.Heat oil in a large skillet over medium high heat. Add chicken and fry until golden brownand juices run clear. Transfer chicken to a 9x13 inch baking dish.

3.Preheat oven to 350 degrees F (175 degrees C).4.In same skillet saute mushrooms and onions in pan drippings; cook, stirring, until slightly

tender. Stir in broth and wine, reduce heat to medium low and simmer for 10 minutes,stirring occasionally. Pour over chicken, cover baking dish and bake in preheated oven

for 30 minutes.5.Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken.

Increase oven temperature to 450 degrees F (230 degrees C) and bake until cheese ismelted and golden brown, 5 to 7 minutes.

Footnotes

Editor's NoteWe have determined the nutritional value of oil for frying based on a retention value of10% after cooking. The exact amount may vary depending on cook time and temperature,ingredient density, and the specific type of oil used.


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Fresh Chicken Salad with Baby Greens (for 4)

Ingredients

2 tablespoons extra virgin olive oil, divided 2 skinless, boneless chicken breast halves 1/4 cup pesto sauce 3 cups mixed baby greens 1 medium red bell pepper, sliced 1 small cucumber, sliced 1/4 red onion, thinly sliced 1 tablespoon balsamic vinegar 1 tablespoon honey salt and pepper to taste

Directions

1.Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in theskillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet andshred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is

heated through.2.Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle

with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss,and serve.

Holiday Chicken Salad

(12)

Ingredients

4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery 2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt


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ground black pepper to tasteDirections

1.In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend indried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mixwell. Season with black pepper to taste. Chill 1 hour.

Baja Grilled Chicken Wrap(4)

Ingredients

1 pound boneless skinless chicken breasts, grilled, chopped 1 1/2 cups coleslaw blend (cabbage slaw mix) 1 teaspoon chili powder 1 tablespoon lime juice 1/4 cup ranch dressing 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese 1/2 cup grape tomatoes, quartered 4 (10 inch) whole wheat tortillas 1/2 cup your favorite salsa 1/4 cup KNUDSEN Sour Cream

Directions

1.Heat grill to medium heat.2.Combine first 7 ingredients.3.Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up

burrito-style. Secure with toothpicks, if desired.

4.Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turningoccasionally. Serve with salsa and sour cream.

Chicken Salad Pitas(5)

Ingredients

1 1/2 cups cubed cooked chicken 1 medium carrot, julienned 1/2 cup julienned cucumber 1/4 cup sliced radishes 1/4 cup sliced ripe olives


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1/4 cup cubed mozzarella cheese 1/3 cup Italian salad dressing 5 (6 inch) pita flat breads Lettuce Leaves

Directions

1.In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Adddressing and toss to coat. Line pita breads with lettuce leaves. Stuff about 1/3 cup chickenmixture into each half.

Footnotes

Nutritional Analysis: One serving (prepared with part-skim mozzarella cheese and 1/3

cup fat-free salad dressing) equals 276 calories, 4 g fat (1 g saturated fat), 39 mgcholesterol, 674 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g protein. DiabeticExchanges: 2-1/2 starch, 2 lean meat.

Chicken Salad

(10)

Ingredients

2 1/2 cups diced and chilled, cooked chicken meat 1 cup chopped celery 1 cup sliced, seedless grapes 1/2 cup sliced almonds 2 tablespoons chopped fresh parsley 1 teaspoon salt 1 cup mayonnaise 1/4 cup heavy whipping cream

Directions

1.In a medium bowl, whip cream to soft peaks.2.Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whippedcream. Chill.

Slow Cooked Barbecue Beer Beef

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Ingredients

1 large onion, chopped 4 cloves garlic, minced 1 cup ketchup 1/2 cup beer 1/2 cup white vinegar 1 tablespoon Worcestershire sauce 4 drops liquid smoke flavoring 1/2 teaspoon salt 1 teaspoon ground black pepper 1 1/2 teaspoons chili powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 cup brown sugar 4 pounds beef brisket 2 teaspoons cornstarch 2 tablespoons water 16 potato buns, or as needed

Directions

1.Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar,Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili

powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture

all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remainingspice mixture over top.

2.Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.3.Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from

the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from

the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve thecornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes

until the sauce has thickened. Meanwhile, shred the meat into small pieces using twoforks.

4.Pour the thickened sauce and remaining sauce from the slow cooker into a blender, fillingthe pitcher no more than halfway full. Hold down the lid of the blender with a folded

kitchen towel, and carefully start the blender, using a few quick pulses to get the soupmoving before leaving it on to puree. Puree in batches until smooth and pour into a clean

pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.5.Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve

the beef on the potato buns.


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Banana Crumb Muffins

(10)

Ingredients

1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or linewith muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. Inanother bowl, beat together bananas, sugar, egg and melted butter. Stir the bananamixture into the flour mixture just until moistened. Spoon batter into prepared muffin

cups.3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1

tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping overmuffins.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of amuffin comes out clean.

World's Best Lasagna

(12)

Ingredients

1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes


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2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Directions

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat untilwell browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Seasonwith sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2

tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water

for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combinericotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.Preheat oven to 375 degrees F (190 degrees C).4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese

mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over

mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top withremaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either

spray foil with cooking spray, or make sure the foil does not touch the cheese.5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.

Cool for 15 minutes before serving.

Easy Slow Cooker French Dip

(9)

Ingredients

4 pounds rump roast 1 (10.5 ounce) can beef broth


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1 (10.5 ounce) can condensed French onion soup 1 (12 fluid ounce) can or bottle beer 6 French rolls 2 tablespoons butter

Directions

1.Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth,onion soup and beer. Cook on Low setting for 7 hours.

2.Preheat oven to 350 degrees F (175 degrees C).3.Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.4.Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Footnotes

Did you know Allrecipes is home to over 400 crock pot recipes?Click hereto visit our

complete collection.

Ritz cheese steak slides

prep time

25 min

total time

1 hr 5 min

makes

What You Need1-1/2 cups balsamic vinegar

1 lb. trimmed thin cut boneless beef rib-eye steak

1/2 tsp. each granulated garlic, chili powder and dry mustard

1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper

1/4 tsp. each white pepper and cayenne
http://crockpot.allrecipes.com/http://crockpot.allrecipes.com/http://crockpot.allrecipes.com/http://crockpot.allrecipes.com/


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4 Tbsp. olive oil, divided

1 cup sweet onion, quartered, thinly sliced

1 cup red bell pepper, cut in julienne stips, 1" long

1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1" long

1 Tbsp. minced garlic

1-1/2 Tbsp. balsamic vinegar

2 tsp. Worcestershire sauce

1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices

RITZ Crackers

Make It

IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low

heat 40 min. until reduced to 1/3 cup.

CUT meat across the grain into -thick slices, then julienne to 1"-long pieces. In a large bowl,combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions,

bell peppers and Anaheim chile and saut 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until

done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce,stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.

PREHEAT oven to 350F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking

sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamicreduction. Top each with a second cracker.

VELVEETA Spicy Cheeseburger Dipprep time10 min

total time15 min


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Falafel sandwich.

prep time

30 min

total time

42 min

makes

6 servings

What You Need

2 cans (15 oz. each) chickpeas (garbanzo beans), drained

1/2 cup oatmeal

1/4 cup KRAFT Real Mayo Mayonnaise

1 small onion, coarsely chopped

2 cloves garlic

1 tsp. ground cumin

1/2 cup fresh cilantro, chopped, divided

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp. tahini

2 tsp. lemon juice

1 cup chopped English cucumbers

1 cup chopped seeded tomatoes

1/4 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp. oil

6 whole wheat pita breads (6 inch)


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Make It

PROCESS chickpeas, oatmeal, mayo, onions, garlic, cumin and half the cilantro in foodprocessor until smooth. Shape into 18 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture

for each. Place in single layer on baking sheet. Refrigerate 15 min.

MEANWHILE, mix sour cream, tahini and lemon juice until well blended. Refrigerate untilready to use. Combine cucumbers, tomatoes, remaining cilantro and dressing.

HEAT 1 Tbsp. oil in large skillet on medium heat. Add half the falafel patties; cook 3 min. on

each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat withremaining oil and patties.

TOP each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumbermixture. Serve immediately.

Kitchens Tips

Variation

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN

Light Sour Cream.

Make Ahead

Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.

Variation

Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.

creamy linguine with pan-roasted cauliflower,

spinach & white beans

prep time

15 min

total time

41 min


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makes

6 servings

What You Need1/2 lb. whole grain linguine, uncooked

2 Tbsp. olive oil

1 head cauliflower, cut into small florets (about 4-1/2 cups)

1 small onion, chopped

2 cloves garlic, chopped

1/2 tsp. crushed red pepper

2 pkg. (6 oz. each) baby spinach leaves

1 can (15.5 oz.) great Northern beans, drained

3/4 cup vegetable broth

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/3 cup coarsely chopped PLANTERS Walnuts, toasted

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK pasta in Dutch oven or deep large skillet as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions;cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed

pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook,covered, 2 min. or until spinach is wilted and beans are heated through.

DRAIN pasta; cover to keep warm. Cook broth and cream cheese spread in Dutch oven 1 min.

or until cream cheese is completely melted and sauce is well blended. Remove from heat.

ADD pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.

Kitchens Tips

Note


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Since the pasta pan is already warm from cooking the pasta, it not only heats the sauce more quickly,

but it also prevents you from having to use another pan to make the sauce.

Special Extra

For extra heat, use 1 tsp. crushed red pepper.

Slow Cooker BBQ Short Ribsprep time5 min

total time8 hr 5 min

makes8 servings

what you need4 lb. beef short ribs

1 large onion, coarsely chopped

1/4 cup flour

1 cup KRAFT Original Barbecue Sauce

1/4 cup honey

1 Tbsp. yellow mustard

Make It

PLACE ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients

in slow cooker. Cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Remove ribs from slow cooker;cover to keep warm.

SKIM excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

Kraft Kitchens TipsServing Suggestion


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Serve with hot cooked vegetables and mashed potatoes.

Note

Meats cooked in a slow cooker make great leftovers. Cover and refrigerate any leftover meat in the

leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and

sauce in saucepan on medium-low heat until heated through (160F), stirring frequently.

Jazz It Up

Garnish with chopped fresh parsley just before serving.

Chicken French Crpes

Ingredients:

Servings:6

Crepe

1 cupflour 1 pinchsalt 2eggs 2 cupsmilk 1 ouncebutter, melted

Mushroom and Chicken Filling

1 tablespoonbutter 1 smallonion, finely diced 1 cupmushroom, sliced 2 tablespoonsflour 2 cupsmilk 2 cups chopped cooked chicken 1/2 cup gratedswiss cheese 1/2 cup cream 2 tablespoons choppedparsley salt and black pepper
http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/salt-359http://www.food.com/library/salt-359http://www.food.com/library/salt-359http://www.food.com/library/egg-142http://www.food.com/library/egg-142http://www.food.com/library/egg-142http://www.food.com/library/milk-360http://www.food.com/library/milk-360http://www.food.com/library/milk-360http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/onion-148http://www.food.com/library/onion-148http://www.food.com/library/onion-148http://www.food.com/library/mushroom-110http://www.food.com/library/mushroom-110http://www.food.com/library/mushroom-110http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/milk-360http://www.food.com/library/milk-360http://www.food.com/library/milk-360http://www.food.com/library/swiss-cheese-612http://www.food.com/library/swiss-cheese-612http://www.food.com/library/swiss-cheese-612http://www.food.com/library/parsley-171http://www.food.com/library/parsley-171http://www.food.com/library/parsley-171http://www.food.com/library/parsley-171http://www.food.com/library/swiss-cheese-612http://www.food.com/library/milk-360http://www.food.com/library/flour-64http://www.food.com/library/mushroom-110http://www.food.com/library/onion-148http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/milk-360http://www.food.com/library/egg-142http://www.food.com/library/salt-359http://www.food.com/library/flour-64


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Directions:

Prep Time: 1 hr

Total Time: 1 1/2 hrs

1.1 Crpes:.2.2 Mix together the flour and salt in a large bowl.3.3 Add the combined eggs and milk; gradually mixing into the flour with a whisk.4.4 Continue to whisk until a smooth batter forms.5.5 The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.6.6 Rub your crpe pan or frying-pan with a little of the butter on a scrunched up piece of paper

towel.

7.7Pour a small ladleful of batter into the hot pan and tilt the pan so that the batter spreads outevenly. Cook for a minute or two on each side or until lightly browned.8.8 Use a knife & spatula to flip crpes. Stack on a plate until ready to use;put a piece of waxpaper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.

9.9 Filling:.10.10 Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add

mushrooms and cook until liquid has evaporated.

11.11 Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to aboil.

12.12 Remove from heat and stir in chicken, half of the cheese, parsley and salt and pepper totaste. Cool 5 minutes before filling crepes with mixture.

13.13 To finish the stuffed crepes, lay a crpe out on counter top. Place a couple of tablespoons offilling mixture along the centre and roll up to enclose. Place in a baking dish, combine remaining

cheese with cream and use to top crepes before baking.

14.14 Bake in moderate (180C or 160C fan-forced) oven, about 25 minutes, or until cheese isgolden and bubbling.

green curry tofu

prep time

15 min

total time

32 min

makes


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4 servings

What You Need

3 Tbsp. green curry paste, divided

12 oz. extra-firm tofu, cut into 4 slices

1 Tbsp. oil

4 oz. (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/2 cup canned coconut milk

1/2 cup water

1 red pepper, cut into thin strips

1 green pepper, cut into thin strips

1 onion, thinly sliced

1/4 cup fresh cilantro, chopped

2 cups hot cooked long-grain white rice

Make It

SPREAD 1 Tbsp. curry paste evenly onto both sides of tofu slices. Heat oil in large skillet on

medium heat. Add tofu; cook 4 min. on each side. Remove from heat; keep warm.

MIX cream cheese, coconut milk, water and remaining curry paste until well blended. Addpeppers and onions to skillet; cook 5 min., stirring occasionally. Stir in cream cheese sauce;

simmer on medium-low heat 3 min., stirring constantly. Stir in cilantro.

SERVE rice topped with tofu and vegetables.

Kitchens TipsFamily Fun

Take a walk with your family after enjoying this meal together.

Substitute

Prepare using red curry paste.


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Food Facts

Extra-firm tofu is easier to cook with than the regular tofu. But it still needs to be turned over carefully

so it doesn't break into pieces.

Roasted Garlic Twice-Baked Potatoes

prep time1 hr 10 min


makes

8 servings

What You Need1 head garlic

1 tsp. oil

4 large baking potatoes (2-1/2 lb.)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided

1/4 cup KRAFT Grated Parmesan Cheese

4 slices OSCAR MAYER Bacon, cooked, crumbled

Make It

HEAT oven to 400F.

CUT thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wraploosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.

REDUCE oven temperature to 350F. Cut small slice off both ends of each potato. Cut potatoescrosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium

bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 ofthe VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as

necessary; place in shallow baking dish.


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BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle withbacon.

Kitchens Tips

Size-Wise

A serving of these delicious potatoes makes a great accompaniment to 3 oz. of cooked turkey, chicken

or pork and your favorite steamed vegetable.

Variation

Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of

the Cheddar into the mashed potatoes along with the sour cream and Parmesan, and topping potatoes

with the remaining 1/4 cup Cheddar the last 5 min. of the bake time.

Make Ahead

Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours.

Heat oven to 325F. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until

VELVEETA is melted. Sprinkle with bacon.

Swiss 'n Chicken Casserole

prep time

10 mintotal time

50 minmakes

6 servings, about 1 cup each

What You Need4 cups chopped cooked chicken

2 cups croutons

1-1/2 cups KRAFT Shredded Swiss Cheese

2/3 cup MIRACLE WHIP Dressing

1/2 cup milk


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4 stalks celery, sliced

1/4 cup chopped onions

Make It

HEAT oven to 350F.

COMBINE ingredients.

SPOON into 2-qt. casserole.

BAKE 40 min. or until heated through.

Kitchens TipsServing Suggestion

Serve with a mixed green salad and piece of your favorite fruit for dessert.

Special Extra

Sprinkle casserole with 1/4 cup chopped toasted PLANTERS Slivered Almonds or PLANTERS Walnuts

before baking.

Roast Beef with Horseradish Sauce

prep time

20 mintotal time

1 hr 35 minmakes

8 servings

What You Need1/2 cup whipping cream

1/3 cup A.1. Original Steak Sauce

2 green onions, chopped

3 Tbsp. KRAFT Prepared Horseradish


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1 beef eye round roast (2 lb.)

Make It

HEAT oven to 325F.

BEAT whipping cream with mixer on high speed until soft peaks form. Mix steak sauce, onions

and horseradish in medium bowl. Add whipped cream; stir gently until well blended. Cover.Refrigerate until ready to use.

PLACE meat in roasting pan.

BAKE 45 min. to 1 hour 15 min. or until done (160F). Cut meat into thin slices. Serve withhorseradish sauce.

Kitchens TipsFood Facts

Let roast stand, covered loosely with foil, at room temperature 10 to 15 min. after removing from oven

to retain the meat juices and make carving easier.

Chicken-Parmesan Bundles

prep time35 min


makes6 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 KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness


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1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

Make It

HEAT oven to 375F.

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 withwooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallowdish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in

13x9-inch baking dish sprayed with cooking spray.

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

Kitchens TipsHealthy Living

Save 30 calories and 4 g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese , KRAFT 2%

Milk Shredded Mozzarella Cheese and RITZ Reduced Fat Crackers.

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 375F for 35 min. or until chicken is done.

Special Extra

Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.

PHILADELPHIA Marble Brownies

prep time

20 mintotal time

1 hrmakes


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32 servings

What You Need1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1 egg

1/2 tsp. vanilla

Make It

HEAT oven to 350F.

PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.

BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by

tablespoonfuls over brownie batter; swirl with knife.

BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before

cutting to serve. Keep refrigerated.

Kitchens TipsNote

For best results, do not use brownie mix with a syrup pouch.

Special Extra

Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Greek-Style Lemon Roast Chicken

prep time

10 min


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makes5 servings

What You Need1 whole roasting chicken (3-1/2 lb.)

1 lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

Make It

HEAT oven to 350F.

PLACE chicken in 13x9-inch baking dish.

SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mixdressing with juice; drizzle over chicken.

BAKE 1-1/2 hours or until chicken is done (165F), basting occasionally with pan juices.

Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and whole wheat roll.

Variation

Prepare using 4 boneless skinless chicken breasts (2 lb.). Cut each breast crosswise in half; place in

shallow baking dish. Prepare dressing mixture as directed; drizzle over chicken. Discard squeezed lemon

halves. Bake chicken 45 to 55 min. or until done (165F), turning occasionally. Makes 8 servings.

Cooking Know-How

To get more juice from citrus fruits, microwave them on HIGH 30 sec. before squeezing.

Hearty Cheesesteak Sandwich

What You Need


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1/3 cupeach thin onion slices and green pepper strips

6 slicesOSCAR MAYER Deli Fresh Shaved French Dip Flavored Roast Beef

1

KRAFT Singles1submarine roll (6 inch), partially split

1 Tbsp.MIRACLE WHIP Dressing

Make It

1.Cook vegetables in small nonstick skillet on medium heat 5 min., stirring occasionally.Add meat; cook and stir 3 min. or until heated through.

2.Spoon meat mixture into center of skillet; top with Singles. Remove skillet from heat. Letstand 2 min. or until Singles is melted.

3.Spread cut sides of roll with dressing; fill with meat mixture.Kitchen Tips

Special Extra

For extra flavor, brush cut sides of roll with garlic butter. Broil until golden brown, thenspread with dressing and fill as directed.

Special ExtraFor added flavor, top sandwich with a quick cheesy sauce. Cut 1 oz. VELVEETA

Pasteurized Prepared Cheese Product into 1/2-inch cubes; place in small microwaveable

bowl. Add 2 tsp. milk and a dash of dry mustard. Microwave on HIGH 30 sec. to 1 min.or until VELVEETA is completely melted and sauce is well blended when stirred.

Prep Time

5 MinTotal Time

15 MinMakes

1 Serving(s)

Slow-Cooker Orange-BBQ Pulled Pork Sandwichesprep time10 min



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makes12 servings

What You Need

1 boneless pork shoulder (3 lb.)

1 bottle (18 oz.) KRAFT Original Barbecue Sauce

Juice from 1 medium orange

12 sandwich rolls, split, toasted

1/2 cup KRAFT Real Mayo Mayonnaise

Make It

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cutinto small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

SPREAD rolls with mayo; fill with meat.

Kitchens TipsSize-Wise

Serve with a crisp mixed green salad and fresh fruit to round out the meal.

Special Extra

For more orange flavor, add 1 tsp. orange zest with the barbecue sauce and orange juice.

Special Extra

Add CLAUSSEN Kosher Dill Sandwich Slices to sandwiches.

Chicken with Creamy Corn and Potatoes

prep time

10 mintotal time

45 min


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makes4 servings

What You Need

1/2 cup KRAFT Zesty Italian Dressing

4 small boneless skinless chicken breast halves (1 lb.)

1 lb. baking potatoes (about 2), cubed

1 small onion, chopped

1 red pepper, chopped

1 can (15-1/4 oz.) corn, drained

1 cup chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1/4 cup chopped cilantro

1 lime, cut into 4 wedges

Make It

HEAT dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15

to 18 min. or until chicken is done (165F), turning occasionally. Remove chicken from skillet;cover to keep warm.

ADD onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring

to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or

until melted, stirring occasionally.

TOP with shredded cheese and cilantro. Serve with chicken and lime wedges.


Save 110 calories and 12 grams of fat, including 5 grams of saturated fat, per serving by preparing with

KRAFT Light Zesty Italian Dressing, PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk

Finely Shredded Four Cheese.


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Cooking Know-How

Check potatoes for tenderness. Potatoes are cooked when they are fork tender.

Special Extra

Garnish with cilantro sprigs.

Wild West Sandwich Wrap

What You Need

3/4 cupfrozen corn, thawed

1/4 cupchopped red onions

3 Tbsp.KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise

4whole wheat tortillas (8 inch)

4lettuce leaves

4KRAFT Singles, cut in half

16 slices

OSCAR MAYER Deli Fresh Shaved Honey Ham1/2 cup

chopped tomatoes

Make It

1.Combine first 3 ingredients.2.Top tortillas with lettuce, Singles, ham, corn mixture and tomatoes.3.Fold up bottom edge of each tortilla, then roll up starting at 1 side.

Kraft Kitchen Tips

Serving SuggestionServe with a mixed green salad and your favorite fresh fruit to round out the meal.

SubstitutePrepare using drained canned corn and/or your favorite variety of OSCAR MAYER Deli

Fresh Shaved Meat.Prep Time


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10 MinTotal Time

10 MinMakes

4 Serving(s)

Skillet Chicken & Vegetables Parmesan

prep time5 min

total time18 min

makes4 servings

What You Need1/4 cup KRAFT Light Zesty Italian Dressing

2 cloves garlic, minced


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 cookedthrough (165F).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or untilvegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.


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Kitchens TipsSpecial Extra

For a spicier flavor, substitute crushed red pepper flakes for the black pepper.

Shortcut

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

The Garlic Wrangler

What You Need

1

kaiser roll, partially split1 Tbsp.

KRAFT SANDWICH SHOP Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise6 slices

OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef1

KRAFT Deli Fresh Provolone Cheese Slice1

each red and green pepper ring

Make It

1.Spread cut sides of roll with mayonnaise.2.Fill with remaining ingredients.

Kitchen Tips


VariationTo serve warm, place assembled sandwich on microwaveable plate. Microwave on HIGH

30 sec. or until heated through.

SubstitutePrepare using 3 slices OSCAR MAYER CARVING BOARD Slow Roasted Roast Beef.

Prep Time

5 MinTotal Time

5 MinMakes

1 Serving(s)


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Fresh & Feisty Ham Sandwich

What You Need

1/4 cup

KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise1/4 cup

chopped red onions1-1/2 cups

coleslaw blend (cabbage slaw mix)8 slices

whole wheat bread4

lettuce leaves1 pkg.

(9 oz.) beef slices.

Make It

1.Mix mayonnaise and onions in medium bowl.2.Add coleslaw blend; toss to coat.3.Fill bread slices with lettuce, beef and coleslaw to make 4 sandwiches.

Kitchen Tips

SubstituteSubstitute OSCAR MAYER Deli Fresh Shaved Turkey Pastrami.

VariationSubstitute MIRACLE WHIP Dressing for the mayonnaise; mix with 1 tsp. KRAFTPrepared Horseradish before tossing with coleslaw blend. Continue as directed.

Prep Time10 Min

Total Time10 Min

Makes4 Serving(s)

Easy Italian Meatloaf

prep time

10 mintotal time

1 hr 10 min


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makes8 servings

What You Need

2 lb. lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 cloves garlic, minced

2 eggs, beaten

1 cup spaghetti sauce, divided

1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Make It

HEAT oven to 375F.

MIX all ingredients except 1/4 cup each spaghetti sauce and cheese.

SHAPE into loaf in 13x9-inch baking dish sprayed with cooking spray.

BAKE 1 hour or until done (160F), topping with remaining sauce and cheese after 50 min.

Kitchens Tips

Serving Suggestion

Serve with hot mashed potatoes and your favorite steamed green vegetable to round out the meal.

How to Make Four Meatloaves

Shape meat mixture into 4 (5x3-1/2-inch) loaves. Bake at 375F for 40 min. or until done (160F),

topping with remaining sauce and cheese after 40 min. Cool any leftovers, then wrap tightly and freezeup to 3 months. Thaw in refrigerator, then reheat before serving.

Keeping It Safe

Follow these safety tips when serving leftover meatloaf. If you opt for cold sandwiches, remove the

meatloaf from the refrigerator just before you prepare the sandwiches, then serve them immediately. If


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you reheat the meatloaf, make sure that it is heated through, with an internal temperature of at least

165F when tested in center with an instant-read thermometer.

Kung Pao Chicken Wrap

What You Need

1

whole wheat tortilla (8 inch)1 Tbsp.

KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise1 slice

KRAFT Big Slice Mild Cheddar Cheese, cut in half2 oz.

OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast4

thin cucumber slices1/4 cup

shredded carrots1 Tbsp.

fresh cilantro leaves2 Tbsp.

drained canned pineapple tidbits2 tsp.

chopped PLANTERS COCKTAIL Peanuts

Make It

1.Spread tortilla with mayonnaise; top with remaining ingredients.2.Fold in opposite sides of tortilla, then roll up burrito-style.

Kitchen Tips

Serving Suggestion

Serve with a piece of fresh fruit and glass of fat-free milk to round out the meal.Variation

For milder flavor, prepare using KRAFT Real Mayo Mayonnaise and a KRAFT DELIDELUXE Process American Cheese Slice.

Prep Time

10 MinTotal Time

10 MinMakes

1 Serving(s)


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Toasted Sesame Turkey Wrap

What You Need

1 small

carrot, shredded1 Tbsp.

KRAFT Asian Toasted Sesame Dressing2

fat-free flour tortillas (8 inch)12 slices

OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast

2KRAFT 2% Milk Singles

2

leaf lettuce leaves, torn into bite-size pieces

Make It

1.Combine carrots and dressing.2.Top tortillas with turkey, 2% Milk Singles, lettuce and carrot mixture; roll up.

Kitchen Tips

SubstitutePrepare using KRAFT 2% Milk Swiss Singles.

Make AheadWraps can be prepared ahead of time. Wrap individually in plastic wrap, then refrigerate

up to 4 hours before serving.Substitute

Prepare using KRAFT Light Asian Toasted Sesame Dressing.Experience a taste of the Orient with these easy-to-prepare wraps. Not only are the carrots rich in

vitamin A, but the 2% Milk Singles are an excellent source of calcium.2 Starch,1 Meat (L),1/2 Fat

Prep Time10 Min

Total Time10 Min

Makes2 Serving(s)


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VELVEETA Italian Sausage Bake

prep time

25 mintotal time45 min

makes6 servings, 1-1/3 cups each

What You Need

1-1/2 cups penne pasta, uncooked

1 lb. Italian sausage

3 cups halved zucchini slices


1 can (8 oz.) pizza sauce

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1/2 cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350F.

COOK pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deepskillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to

skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.

DRAIN pasta. Add to sausage mixture with VELVEETA; mix lightly. Spoon into 13x9-inch

baking dish sprayed with cooking spray; top with Parmesan.

BAKE 15 to 20 min. or until heated through.



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Trim 40 calories and 9 grams of fat per serving by preparing with extra-lean ground beef and VELVEETA

2% Milk Pasteurized Prepared Cheese Product.

Kid Friendly

Prepare as directed, substituting 1 lb. lean ground beef for the sausage and 1 cup each shredded carrots

and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels.

VELVEETA Sausage and Rice Casserole

Omit pasta. Prepare as directed, adding 1-1/2 cups uncooked instant white rice and 1-1/2 cups water to

the meat mixture along with the VELVEETA. Increase the baking time to 35 to 40 min. or until rice is

tender and casserole is heated through. Makes 8 servings.

Nut-Crusted Flounder Filletsprep time

5 mintotal time

17 minmakes

4 servings

What You Need

1 Tbsp. GREY POUPON Dijon Mustard

1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1 lb. flounder fillets

1/3 cup PLANTERS Lightly Salted NUTrition Heart Healthy Mix, chopped

Make It

PREHEAT oven to 400F. Mix mustard, mayo, garlic powder and pepper until well blended.

PLACE fish in single layer on lightly greased baking sheet; spread evenly with the mustard

mixture. Sprinkle with the chopped nut mix.


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BAKE 10 to 12 min. or until fish flakes easily with fork.

Kitchens TipsSubstitute

Substitute any other mild-flavored fish fillets, such as sole, for the flounder.

Special Extra

Serve this crunchy fish over spinach that has been sauteed with a bit of garlic and some cherry tomato

halves.

Pulled Chicken Sandwiches

What You Need

1 lb.boneless skinless chicken thighs

1onion, sliced

1/2 cupKRAFT Original Barbecue Sauce

1/4 cupwater

1 Tbsp.brown sugar

1French bread baguette (US) (16 inch)

4KRAFT Singles

Make It

1.Cook chicken and onions in large nonstick skillet on medium-high heat 8 min., stirringoccasionally.

2.Add barbecue sauce, water and sugar; stir. Cover; cook on medium heat 7 min. or untilchicken is done (165F).3.Remove chicken from skillet. Shred with fork or chop into small pieces. Return to skillet;

stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill

with chicken mixture and Singles.

Kitchen Tips


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SubstitutePrepare using your favorite flavor of KRAFT Barbecue Sauce.

SubstituteFor added flavor, prepare using KRAFT Singles Select.

Prep Time

10 MinTotal Time25 Min

Makes4 Serving(s)

New Orleans Muffuletta

prep time15 min


makes6 servings

What You Need

1/2 cup finely chopped stuffed green olives

1/2 cup finely chopped black olives

1/2 cup finely chopped celery

1 clove garlic, crushed

1/4 cup KRAFT Zesty Italian Dressing

1 round Italian or sourdough bread loaf (1-1/2 lb.)

4 slices beef Salami

1 pkg. (9 oz.) Fresh Shaved Smoked turkey .

6 KRAFT DELI DELUXE Mozzarella Cheese Slices


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Make It

COMBINE olives, celery, garlic and dressing.

CUT bread horizontally in half. Hollow out top half of loaf slightly; discard removed bread or

reserve for another use.

SPREAD bottom half of bread with half the olive mixture; top with layers of meat, cheese and

remaining olive mixture. Cover with top of bread; press down lightly to secure. Wrap tightly.Refrigerate 2 to 4 hours. Cut into wedges to serve.

Kitchens TipsHow to Crush Garlic

Peel garlic, then mince on a cutting board with a chefs knife. Sprinkle lightly with salt. Press garlic into

cutting board by dragging the knife over the garlic. (Salt is an abrasive and will make it even easier tocrush. It also helps to prevent the garlic from sticking to the knife.)

Substitute

Prepare using your family's favorite OSCAR MAYER Meats and KRAFT Cheeses, such as Turkey, Bologna,

Cheddar and Swiss.

Take Along

Cut sandwich into wedges, then wrap entire sandwich together with plastic wrap. No need to bring a

knife along for cutting!

Motuleo Sandwich

What You Need

1egg

2 slices

whole wheat bread, toasted2 Tbsp.

refried black beans

1 sliceOSCAR MAYER Baked Cooked beef

1KRAFT Singles


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Make It

1.Heat skillet sprayed with cooking spray on medium heat. Break egg into skillet; cook 4min. or until white is set.

2.Spread toast slices with beans; fill with beef, egg and Singles.Kitchen Tips

SubstitutePrepare using a scrambled egg.

SubstitutePrepare using a KRAFT 2% Milk Singles.


Special ExtraGarnish with orange slices.

Prep Time5 Min

Total Time10 Min

Makes1 Serving(s)

Chicken Salad Paniniprep time10 min

total time16 min

makes4 servings, 1 sandwich eac

What You Need2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing


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8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

Make It

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 3 min. oneach side or until golden brown on both sides.


Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices

as directed.

"Steakhouse" Grinder

What You Need

1 Tbsp.A.1. Original Steak Sauce

1/3 cupthin onion slices

1/3 cupthin fresh mushroom slices

6 slicesOSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef

1KRAFT Deli Fresh Sharp Cheddar Cheese Slice

1submarine roll (6 inch), partially split

1 Tbsp.MIRACLE WHIP Dressing


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Make It

1.Cook sauce and vegetables in skillet on medium heat 5 min., stirring occasionally.2.Meanwhile, stack meat on microwaveable plate; top with cheese. Microwave on HIGH

30 sec. or until cheese is melted.

3.Spread one side of roll with dressing; fill with meat and vegetable mixture.Kitchen Tips

Substitute

Substitute 2 oz. OSCAR MAYER CARVING BOARD Slow Roasted Roast Beef for theOSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef.

Special ExtraFor extra flavor, mix 1/4 tsp. garlic powder with the MIRACLE WHIP before spreading

onto roll. Broil, cut-sides up, until golden brown. Fill with remaining ingredients asdirected.

SubstitutePrepare using a KRAFT DELI DELUXE Process American Cheese Slice.

Prep Time10 Min

Total Time10 Min

Makes1 Serving(s)

Wild Card Sub Sandwich

prep time10 min

total time10 min

makes2 servings

What You Need1 submarine roll (8 inch), partially split

2 Tbsp. KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise

4 oz. OSCAR MAYER CARVING BOARD Slow Roasted Roast Beef (from 7-oz. pkg.)

2 KRAFT DELI DELUXE Cheddar Cheese Slices


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1/2 cup arugula

1/4 each red and yellow pepper, cut into strips

1 radish, thinly sliced

Make It

SPREAD cut sides of roll with mayonnaise.

FILL with remaining ingredients.

CUT in half.

Kitchens TipsChicken Sub Sandwich

Prepare as directed, substituting KRAFT Zesty Italian Dressing for the mayonnaise and filling submarine

roll with 4 oz. OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast (from 7.5-oz. pkg.), 2

KRAFT Deli Fresh Provolone Cheese Slices, 1 sliced heirloom tomato, 4 fresh basil leaves and dash of

cracked black pepper.

Turkey Sub Sandwich

Prepare as directed, using KRAFT SANDWICH SHOP Garlic & Herb Naturally Flavored Reduced Fat

Mayonnaise and filling submarine roll with 4 oz. OSCAR MAYER CARVING BOARD Oven Roasted Turkey

Breast (from 7.5-oz. pkg.), 1/2 cup baby romaine lettuce leaves, 2 oz. thinly sliced Brie cheese and 1/4

cup canned whole berry cranberry sauce.

Ham Sub Sandwich

Prepare as directed, using KRAFT Real Mayo Mayonnaise and filling submarine roll with 4 oz. OSCAR

MAYER CARVING BOARD Slow Cooked Ham (from 7.5-oz. pkg.); 6 blanched fresh asparagus spears, cut

lengthwise in half; 2 KRAFT Deli Fresh Swiss Cheese Slices; and 4 thin red onion rings.

OREO Milk Shake

prep time10 min

total time10 min

makes


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4 servings, about 1 cup each

What You Need4 tsp. chocolate syrup

8 OREO Cookies, divided

1-1/2 cups milk

2 cups BREYERS All Natural Vanilla Ice Cream, softened

Make It

SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass.

Finely chop 4 cookies; set aside.

QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth.

POUR into prepared glasses; top with chopped cookies. Serve immediately.

BREYERS is a registered trademark of the Unilever Group of Companies. Unilever.

Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this frosty milk shake.

Substitute

Prepare using frozen vanilla yogurt.

How to Soften Ice Cream

Measure ice cream; let stand at room temperature 10 to 15 min. or until slightly softened.

Southwest Chicken Salad Panini

What You Need

2 cupsfinely chopped cooked chicken breasts

1-1/2 tsp.


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chili powder2 Tbsp.

MIRACLE WHIP Light Dressing2 Tbsp.

KRAFT Light Ranch Dressing

8 slicesItalian bread1 large

tomato, cut into 8 thin slices4

KRAFT 2% Milk Singles

Make It

1.Heat panini grill. Combine first 4 ingredients.2.Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles.3.Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown.

Kraft Kitchen Tips

If You Don't Have a Panini GrillHeat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side

or until 2% Milk Singles are melted and sandwiches are golden brown on both sides,gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.

Make AheadChicken salad can be prepared in advance. Store in airtight container in refrigerator up to

2 days. Use to assemble sandwiches just before cooking as directed.

SubstituteHave some leftover turkey? Use it instead of the chicken in these tasty sandwiches.

The 2% Milk Singles in these Southwest-inspired sandwiches are a good source of calcium.

2-1/2 Starch,3 Meat (L)Prep Time

10 MinTotal Time

20 MinMakes

4 Serving(s)

Grab-and-Go Breakfast Sandwich

prep time

5 min


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total time10 min

makes1 serving

What You Need1/4 cup cholesterol-free egg product

1 English muffin, split, toasted

1 KRAFT 2% Milk Sharp Cheddar Singles

1 slice OSCAR MAYER Turkey Bacon, cooked, cut crosswise in half

Make It

COOK egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set,stirring occasionally.

FILL muffin halves with egg, Singles and bacon.

Kitchens TipsSpecial Extra

This is the perfect breakfast idea for the person on the go. Grab a napkin or paper towel to hold the

sandwich and a banana to help round out the meal.

Pleasin' Peanut Pancakes

prep time5 min

total time15 min

makes4 servings, 3 pancakes each

What You Need1 cup whole wheat pancake mix

1/2 cup coarsely chopped PLANTERS COCKTAIL Peanuts


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1 cup fat-free milk

1 large egg white

3/4 cup sliced strawberries

1/3 cup pure maple syrup, warmed

Make It

COMBINE pancake mix, peanuts, milk and egg white, stirring just until dry ingredients are

moistened.

HEAT a nonstick griddle to 375F or a large skillet on medium heat. Spray lightly with cookingspray.

POUR 1/4 cup batter for each pancake onto griddle; cook 2 to 3 min. or until bottoms are goldenbrown. Turn to brown other sides. Serve topped with strawberries and syrup.

Kitchens Tips

Substitute

If whole wheat pancake mix is not available, use original pancake mix instead.

Substitute

Substitute chopped ripe banana for the strawberries.

Easy Chili-Cheese Dog

What You Need

6OSCAR MAYER Selects Angus Beef Franks

1 can

(15 oz.) chili6

hot dog buns

1/3 cupKRAFT Shredded Cheddar Cheese

1/3 cupchopped onions


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Make It

1.Heat grill to medium heat. Grill franks 7 to 9 min. or until heated through, turningoccasionally.

2.Meanwhile, heat chili as directed on can.3.Place franks in buns; top with chili, cheese and onions.

Kitchen Tips

Healthy Living

Save 120 calories and 10 grams of fat, including 4.5 grams of saturated fat, per servingby preparing with OSCAR MAYER Light Beef Franks, turkey chili and KRAFT 2%

Milk Shredded Cheddar Cheese.Substitute

Prepare using OSCAR MAYER Wieners.Creative Leftovers

Substitute 1-1/2 cups reheated leftover homemade chili for the canned chili.Prep Time

5 MinTotal Time

14 MinMakes

6 Serving(s)

STOVE TOP Easy Chicken Bake

prep time10 mintotal time

40 minmakes

6 servings, 1-1/3 cups each

What You Need1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup


1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained


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Make It

HEAT oven to 400F.

PREPARE stuffing as directed on package.

MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top withstuffing.

BAKE 30 min. or until chicken is done.

Kitchens TipsVariation

Prepare using reduced-fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or

KNUDSEN Light Sour Cream.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into

the chicken mixture in baking dish before topping with stuffing.

How to Reheat Leftovers

Cool, then refrigerate any leftovers. To reheat, microwave each serving on HIGH 2 min. or until heated

through.

Turkey Gyro Sandwich

What You Need

1/2 cupplain nonfat yogurt

1/4 cupchopped seeded cucumbers

1 pkg. (8 oz.) OSCAR MAYER Deli Fresh Shaved Turkey Pastrami

4Greek-style pita flatbreads

2tomatoes, each cut into 4 slices

4 slicessweet onion


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Make It

1.Combine yogurt and cucumbers2.Separate pastrami slices; place on microwaveable plate. Cover with paper towel.

Microwave on HIGH 45 sec. or just until warmed.

3.Top flatbreads with pastrami, tomatoes, onions and yogurt mixture; fold in half.Kitchen Tips

Food Facts

Look for Greek-style flatbreads, also known as foldable soft pita breads, in the bread aisleof your supermarket.

Special ExtraFor added color and flavor, stir chopped fresh parsley into yogurt mixture before using as

directed.Food Facts

If you haven't tried one of the varieties of sweet onions--Vidalia, Maui, Texas Sweet orWalla Walla--you don't know what you're missing. Mild, juicy and super sweet, these

onions are delicious when used either raw or cooked.Help your friends and family eat right with these delicious sandwiches. Eating right never tasted

so good!2-1/2 Starch,1 Vegetable,1 Meat (L),1 Fat

Prep Time10 Min

Total Time10 Min

Makes

4 Serving(s)

Mashed Potato Pancakes

prep time10 min

total time20 min


what you need1 large onion, chopped

4 slices OSCAR MAYER Bacon, chopped

1 pouch (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes


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1/2 cup flour

1 egg, lightly beaten

Make It

COOK and stir onion and bacon in large skillet on medium heat until bacon is crisp and onion is

tender. Drain, reserving 1 Tbsp. of the drippings in skillet.

PREPARE Mashed Potatoes according to package directions. Add onion mixture, flour and egg;mix well.

HEAT reserved bacon drippings in skillet. For each pancake, spoon 1/4 cup of the potatomixture into skillet; smooth with back of spoon to create a 3-inch patty. Cook 2 minutes on each

side or until crisp and golden brown on both sides.

Kitchens TipsSize It Up

Enjoy your favorite foods on occasion, but keep portion size in mind. Three (3-inch) potato pancakes

make up 1 serving.

Cooking Know-How

To prevent sticking, spray back of spoon with cooking spray before using to smooth the potato mixture

in skillet.

Sunny Morning Pancakes

prep time20 min

total time30 min


What You Need1-1/2 cups flour

1/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time),

uncooked


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2 Tbsp. sugar

1/2 tsp. CALUMET Baking Powder

2 eggs, separated

1-1/2 cups fat-free milk

2 Tbsp. margarine or butter, melted

1/2 tsp. grated orange zest

Make It

MIX flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and

orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir

just until moistened.

BEAT egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir

gently until well blended. (Batter will be lumpy).

POUR batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for eachpancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides.Serve with Orange Spread (see Tip).

Kitchens Tips

Healthy Living

Save 100 calories and 8 grams of fat per serving by omitting the orange spread.

Orange Spread

Beat 1/2 cup powdered sugar, 1/4 cup (1/2 stick) softened butter, 1 tsp. milk and 1/2 tsp. grated orange

peel with electric mixer on medium speed until well blended.

Substitute

Prepare as directed, substituting 3/4 tsp. ground cinnamon for the orange peel.

Chicken in Creamy Pan Sauce

prep time

10 min


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total time30 min

makes4 servings

What You Need4 small boneless skinless chicken breast halves (1 lb.)

2 Tbsp. flour

1 Tbsp. oil

3/4 cup fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 Tbsp. chopped fresh parsley

Make It

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6min. on each side or until done (165F). Remove chicken from skillet, reserving drippings in

skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese;cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly

with whisk.

RETURN chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. oruntil chicken is heated through. Sprinkle with parsley.


Prepare using PHILADELPHIA Neufchatel Cheese.

Note

If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you

to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking

liquids which, in turn, allows the chicken to brown more quickly.

Variations


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Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following

options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2

slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered

cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.

Double-Stacked Oven Grinder

What You Need

1 Tbsp.

KRAFT Real Mayo Mayonnaise2 tsp.

KRAFT Grated Parmesan Cheese1

submarine roll, split3 slices

OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast3 slices

OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef1

KRAFT Deli Fresh Pepper Jack Cheese Slice2 slices

tomato1/4 cup

shredded lettuce

Make It

1.Heat broiler. Mix mayo and Parm; spread onto cut sides of roll. Place, cut-sides up, inshallow pan. Broil 2 min. or until golden brown.

2.Stack meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. oruntil cheese is melted. Place on bottom half of roll.

3.Fill roll with remaining ingredients.Kitchen Tips


Special ExtraAdd 1/2 tsp. garlic powder to mayo mixture before spreading onto roll.

Prep Time

10 MinTotal Time

10 Min


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Makes1 Serving(s)

Roast Beef with Secret Sauce

What You Need

1 Tbsp.

orange marmalade1 Tbsp.

MIRACLE WHIP Light Dressing1 Tbsp.

KRAFT Original Barbecue Sauce

2sesame seed hamburger buns

2

KRAFT 2% Milk Sharp Cheddar Singles4 slices

red onion12 slices

OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef

Make It

1.Heat oven to 400F. Mix first 3 ingredients until well blended; spread onto cut sides ofbuns.

2.Fill with remaining ingredients. Wrap individually in foil.3.Bake 5 min. or until 2% Milk Singles are melted.

Kitchen Tips

Family FunTreat your family to a break in the routine. Have sandwiches for dinner one night for a

change.The secret sauce and 2% Milk Singles in this hot sandwich team up to make it extraordinary.

Plus, the Singles are an excellent source of calcium.2 Starch,2 Meat (L)

Prep Time10 Min

Total Time15 Min

Makes2 Serving(s)


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Florentine Egg Sandwich

What You Need

1 tsp.

butter or margarine1

eggdash

cracked black pepper1

English muffin, split, toasted1/4 cup

baby spinach leaves1

KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice

Make It

1.Melt butter in small skillet.2.Add egg; cook 3 min. on each side or until white is completely set and yolk is desired

doneness. Sprinkle with pepper.3.Fill muffin halves with spinach, egg and cheese.

Kitchen Tips

Serving Suggestion

Serve with your favorite fresh fruit.Variation

Substitute a scrambled egg for the fried egg. Just cook the egg in the melted butter until

set, stirring occasionally.Prep Time

5 MinTotal Time

12 MinMakes

1 Serving(s)

Sweet-and-Spicy Chicken Stir-Fry

prep time

10 min


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total time

22 min

makes

4 servings, 1-3/4 cups each

what you need

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 Tbsp. oil 3 cups cut-up mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms,

snow peas)

1 clove garlic, minced 1/4 cup KRAFT CATALINA Dressing 2 Tbsp. hoisin sauce 1/4 tsp. crushed red pepper 2 cups hot cooked long-grain white rice COOK and stir chicken in hot oil in large skillet on high heat 3 min. ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned. STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables

are crisp-tender, stirring occasionally. Serve over rice.

Caesar Pleaser

What You Need

1/2 cuptorn romaine lettuce

1thin red onion slice, separated into rings

1 Tbsp.KRAFT Shredded Parmesan Cheese

1 Tbsp.

KRAFT Light Classic Caesar Dressing1

ciabatta sandwich roll, partially split

2 oz.(1/3 of 6-oz. pkg.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

2tomato slices


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Make It

1.Toss lettuce with onions, cheese and dressing.2.Fill roll with lettuce mixture, chicken and tomatoes.

Kraft Kitchen Tips

Special Extra

Add roasted red pepper strips to the sandwich filling.Serve this tasty sandwich to loved ones who are trying to eat right. As a bonus, the romaine

lettuce is an excellent source of vitamin A.1-1/2 Starch,3 Meat (L)

Prep Time10 Min

Total Time10 Min

Makes1 Serving(s)

BBQ Chicken Breast Sandwich

What You Need

4 small

boneless skinless chicken breasts (1 lb.)1 small

onion, cut into 1/2-inch thick slices

1/3 cupKRAFT THICK 'N SPICY Original Barbecue Sauce

8 slicesItalian bread, toasted

4KRAFT DELI DELUXE Cheddar Cheese Slices

Make It

1.Heat grill to medium-high heat. Grill chicken and onions 8 min., turning onionsfrequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F),turning occasionally.

2.Cut chicken into strips. Add barbecue sauce to onions; toss to coat.3.Fill toast slices with chicken, cheese and onions to make 4 sandwiches.

Kitchen Tips


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Serving SuggestionServe with a fruit salad and assorted cut-up fresh vegetables.

SubstitutePrepare using whole wheat hamburger buns.

Prep Time

10 MinTotal Time27 Min

Makes4 Serving(s)

Creamy Homestyle Tuna Melts

What You Need

4 oz.(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

2 cans

(5 oz. each) tuna, drained, flaked1/4 cup

finely chopped onions1/4 cup

finely chopped celery12 slices

whole wheat bread6

KRAFT Singles2 Tbsp.

butter or margarine, softened

Make It

1.Combine first 4 ingredients. Fill bread slices with tuna salad and Singles to make 6sandwiches.

2.Spread outsides of sandwiches with butter.3.Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Kitchen Tips

Serving SuggestionServe with cut-up fresh vegetables and a piece of your favorite fresh fruit.

SubstitutePrepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese

Spread.Prep Time


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10 MinTotal Time

16 MinMakes

6 Serving(s)

Good Morning Egg Quesadilla

What You Need

1flour tortilla (8 inch)

1/4 cup

KRAFT Shredded Cheddar Cheese1

egg

1 sliceOSCAR MAYER Smoked beef or turkey, chopped

Make It

1.Cook tortilla in medium skillet sprayed with cooking spray on medium heat 30 sec. Turn;top with cheese and egg. Cover with lid; cook 4 min. or until egg is almost set.

2.

Top with beef or turkey. Carefully fold tortilla in half, being carefuly to not break yolk;

cook, covered, 1 min. or until meet is heated through and egg white is completely set.

Kraft Kitchen Tips

Serving Suggestion

Balance this convenient morning entree with your favorite fresh fruit and a glass of coldfat-free milk.

Cooking Know-HowKeep heat at medium to medium-low to avoid burning tortilla before cooking the egg.

Egg should be cooked until yolk and white are firm.Prep Time

5 MinTotal Time

12 MinMakes

1 Serving(s)


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Bruschetta 'n Cheese-Stuffed Chicken Breasts

prep time

15 min

total time

1 hr

makes

8 servings

what you need

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

HEAT oven to 350F.

1

MIX tomatoes, 1/2 cupcheese and basil in

medium bowl. Add

stuffing mix; stir just

until moistened.

2

PLACE 2 chicken breasts in freezer-

weight resealable plastic bag; pound

to 1/4-inch thickness. Remove from

bag; place, top-sides down, on

cutting board. Repeat. Spread

chicken with stuffing mixture.

3

ROLL chicken breasts up; place, seam-

sides down, in 13x9-inch baking dish.

Drizzle with dressing. Bake 40 min. or

until chicken is done (165F). Sprinkle

with remaining cheese; bake 5 min. or

until melted.

Salmon Sandwich

What You Need

2 Tbsp.KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 tsp.

capers2 tsp.


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dill weed1/2 tsp.

lemon zest2

broiled salmon fillets (1/2 lb.), coarsely flaked

4 slicesItalian bread, toasted4

Bibb lettuce leaves

Make It

1.Mix first 4 ingredients in medium bowl until well blended.2.Add fish; mix lightly.3.Fill toast slices with lettuce and fish mixture to make 2 sandwiches.

Kitchen Tips

How to Broil SalmonHeat broiler. Place fish on foil-covered baking sheet. Broil, 6 inches from heat, 7 to 10

min. or until fish flakes easily with fork.Shortcut

Drain 2 pouches (2.6 oz. each) salmon; use instead of the broiled salmon.How to Determine When Fish is Cooked

Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish lookstranslucent, while overcooked fish looks dry and falls apart.

A great way to add seafood to your diet, this delicious sandwich can help you eat right!

2 Starch,3 Meat (L),1-1/2 FatPrep Time

10 Min

Total Time15 Min

Makes2 Serving(s)

Easy Cheesy Frittata

prep time10 min

total time40 min

makes6 servings


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What You Need4 whole eggs

4 egg whites

2 Tbsp. water

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/2 cup chopped seeded tomatoes

2 slices OSCAR MAYER Bacon or OSCAR MAYER Turkey Bacon, crisply cooked, crumbled

1/4 cup chopped fresh basil

Make It

HEAT oven to 350F.

BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.

STIR in 1/2 cup cheese, tomatoes, bacon and basil. Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min.

or until melted.

Kitchens TipsHow to Make Mini-Frittatas

Prepare egg mixture as directed; pour into 12 muffin cups sprayed with cooking spray. Bake 20 min.

Sprinkle with remaining cheese; bake 3 to 5 min. or until melted. Makes 6 servings, 2 frittatas each.

How to Seed Tomatoes

To seed a tomato, cut tomato crosswise in half. Then, gently squeeze each half to remove the seeds and

juice.

Sky-High Brunch Bake

prep time20 min



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makes12 servings

What You Need

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

6 eggs, beaten

1 cup POLLY-O Original Ricotta Cheese

Dash hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

4 slices OSCAR MAYER Bacon, cooked, chopped

1-1/2 cups KRAFT Shredded Cheddar Cheese

1 cup chopped red peppers

Make It

HEAT oven to 400F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to12-inch square; use to line bottom and side of greased 9-inch springform pan.

REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs.Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top

with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan toloosen crust before removing rim.


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Kitchens Tips

Size-Wise

Your family will know it is the festive season when this special morning dish is served. Remember to

balance your food choices throughout the day so you can enjoy a serving of this indulgent dish.

Make Ahead

Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake,

uncovered, at 350F for 30 to 40 min. or until heated through.

Substitute

If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish instead. Roll out

bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil

extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min. Let

stand 10 min. before using foil handles to remove pie from dish.

Crispy Baked Pesto Chicken

prep time10 mintotal time

35 minmakes

4 servings

What You Need


1 pkt. SHAKE 'N BAKE Chicken Coating Mix

2 Tbsp. pesto

1/4 cup KRAFT Shredded Mozzarella Cheese


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Make It

HEAT oven to 400F.

COAT chicken with coating mix; place in 8-inch square baking dish.

BAKE 20 min. or until done (165F).

TOP with pesto and cheese; bake 5 min. or until cheese is melted and lightly browned.


Serve with hot cooked rice and steamed vegetables.

Food Facts

Pesto is an uncooked sauce made with fresh basil, garlic, pignoli (pine nuts), Parmesan or Pecorino

cheese and olive oil. This classic, fresh-tasting sauce originated in Italy and is a favorite on pasta and

chicken dishes. Look for prepared pesto in either the refrigerated aisle of your supermarket, with the

sauces and dressings in the produce aisle or with the jarred pasta sauces in the grocery aisle.

Layered Fiesta Casserole

prep time20 min

total time50 min

makes6 servings

What You Need1 lb. extra-lean ground beef

1 green pepper, chopped


1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn, thawed


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12 corn tortillas (6 inch)

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It

HEAT oven to 375F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and

corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas,

overlapping as necessary. Cover with layers of half each of the remaining meat mixture andcheese; top with remaining tortillas and meat mixture. Cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5min. or until melted.

TACO BELL and HOME ORIGINALS are trademarks owned and licensed by Taco Bell Corp.

Kitchens TipsMake Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake at 375F for 40 to

45 min. or until heated through. Top with cheese; continue as directed.

Makeover - How We Did It

Save 60 calories and 9 g of fat, including 4 g of saturated fat, per serving by preparing with extra-lean

ground beef instead of 80% lean ground beef and reduced-fat Cheddar cheese instead of full-fat

Cheddar.

Easy Pleasing Meatloaf

prep time10 min


makes8 servings


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What You Need2 lb. lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2 eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided

Make It

HEAT oven to 375F.

1

PLACE meat, stuffing mix,

water, eggs and 1/4 cup

barbecue sauce in bowl.

2

MIX just until

blended.

3

SHAPE into loaf in

13x9-inch baking dish.

4

TOP with remaining

barbecue sauce. Bake 1

hour or until done

(160F).

Kitchens TipsTo Double

Mix meat mixture as directed, doubling all ingredients. Shape into 2 loaves. Place, side-by-side, in 13x9-

inch baking dish. Bake at 375F for 1 hour 25 min. or until done. Refrigerate any leftover meatloaf; use

to make sandwiches.

How to Make Cleanup Easy

Place all ingredients except 1/4 cup barbecue sauce in gallon-size resealable plastic bag. Remove excess

air from bag; seal bag and squeeze until ingredients are evenly mixed. Shape meat mixture into loaf in

bag. Transfer loaf from bag to baking dish; brush with remaining barbecue sauce. Bake as directed.

Variation

Substitute ground pork or veal for the ground beef and/or ketchup for the barbecue sauce.
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Chicken Nacho Bake

prep time10 min

total time40 min

makes4 servings

What You Need4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa


1/2 cup crushed tortilla chips

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400F.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP chicken with salsa, sour cream and crushed chips.

BAKE 20 min.; sprinkle with cheese. Bake 10 min. or until chicken is done (165F).

TACO BELL and HOME ORIGINALS are trademarks owned and licensed by Taco Bell Corp.

Kitchens TipsVariation

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, baked tortilla chips and KRAFT

Mexican Style 2% Milk Finely Shredded Four Cheese.

Cooking Know How

Making cuts in the chicken helps to flatten the breasts so the topping stays on.

Serving Suggestion

Serve with hot cooked rice and a side of corn.


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Irish Lamb Stew

prep time15 min


makes6 servings

what you need2 Tbsp. oil

1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes

2 Tbsp. flour

1 large onion, coarsely chopped

1-1/2 cups dark beer

1 cup beef broth

1 env. GOOD SEASONS Italian Dressing Mix

3 medium potatoes, cut into 1-inch chunks

1/2 lb. carrots (about 4 medium), cut into 1-inch chunks

1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks

Make It

HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat

meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally

and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onionsto saucepan; cook and stir 2 min.

STIR beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil,

stirring occasionally. Reduce heat to low; cover. Simmer 30 min.

ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or

until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.



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Substitute boneless leg of lamb for the lamb shoulder.

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