lm3 Recipe Box

Broccoli with Garlic Butter & Cashews

2009-01-18T13:13:00.002-06:00

INGREDIENTS
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

DIRECTIONS
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Garlicky Baked Butternut Squash

2009-01-04T17:09:00.002-06:00

This recipe is absolutely divine! One day after I made it I was already on my way back to the store to get the ingredients again.

INGREDIENTS
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

DIRECTIONS
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Mushroom Scramble Mug

2008-09-28T16:38:00.003-05:00

I'm not sure if I will like this recipe or not... but I definitely like the concept and the nutritional information!!

Ingredients:

Non-stick cooking spray

1 cup white button mushrooms, sliced

1/4 t salt

Pinch freshly ground pepper

1 whole egg

1 egg white

1 slice fat-free American Cheese, torn into strips

1 tomato or red pepper, diced

Whole wheat English Muffin

Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug, and sprinkle with salt and pepper. Cover and microwave for one minute. Let rest 30 seconds and drain any excess liquid.

Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.

Nutritional Information: 134 cals, 5g fat, 0g fiber (3 points, or 4.5 w/ english muffin)

Asparagus with Balsamic Butter Sauce

2008-09-25T10:55:00.000-05:00

INGREDIENTS (Nutrition)
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Easy Creamy Baked Asparagus

2008-09-24T10:39:00.001-05:00

Prep Time: 10 min Total Time: 25 min Makes: 4 servings.

Ingredients

1 lb. fresh asparagus spears, trimmed
1/4 cup KRAFT Peppercorn Ranch Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)

Instructions
PREHEAT oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain.
TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs.
BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through.

Nutritional Information

Calories 130 Total fat 9 g Saturated fat 2 g Cholesterol 5 mg Sodium 300 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 2 g Protein 3 g Vitamin A 10 %DV Vitamin C 2 %DV Calcium 8 %DV Iron 10 %DV

Italian Veggie Bake

2008-09-24T10:33:00.002-05:00

Prep Time: 20 min Total Time: 1 hr 20 min Makes: 14 servings, 1/2 cup each

Ingredients

1/3 cup KRAFT Tuscan House Italian Dressing and Marinade
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

Instructions
HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Nutritional Information

Calories 50 Total fat 3 g Saturated fat 1 g Cholesterol 5 mg Sodium 150 mg Carbohydrate 6 g Dietary fiber 2 g Sugars 3 g Protein 2 g Vitamin A 10 %DV Vitamin C 25 %DV Calcium 4 %DV Iron 0 %DV

Zesty Roasted Vegetables

2008-09-24T10:31:00.002-05:00

Prep Time: 15 min Total Time: 45 min Makes: 8 servings, 1/2 cup each

Ingredients
1/2 lb. whole button or crimini mushrooms
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup KRAFT Light Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided

Instructions
HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese

Nutritional Information

Calories 60 Total fat 2 g Saturated fat 1 g Cholesterol 5 mg Sodium 270 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 4 g Protein 4 g Vitamin A 90 %DV Vitamin C 35 %DV Calcium 8 %DV Iron 4 %DV

Slow-Cooked Green Beans, Tomatoes, & Bacon

2008-09-24T10:28:00.002-05:00

Prep Time: 15 min Total Time: 1 hr 5 min Makes: 8 servings

Ingredients
2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup low-sodium chicken broth
1/4 tsp. pepper
4 medium plum tomatoes, chopped

Directions
COOK and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.
ADD beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.
STIR in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Nutritional Information:

Calories 60 Total fat 2.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 35 mg Carbohydrate 8 g Dietary fiber 3 g Sugars 4 g Protein 2 g Vitamin A 15 %DV Vitamin C 30 %DV Calcium 2 %DV Iron 4 %DV

Broccoli w/ Black Olives

2008-09-24T10:25:00.002-05:00

Prep Time: 5 min Total Time: 10 min Makes: 6 servings

Ingredients
1 Tbsp. olive oil
2 cloves garlic, minced
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (2-1/2 oz.) sliced pitted ripe olives, drained
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Directions
HEAT oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 seconds or until tender.
ADD broccoli and olives; cook and stir 4 minutes or until thoroughly heated. Remove from heat. Stir in grated topping. Serve immediately.

Substitute

Substitute 1 lb. fresh broccoli florets for frozen broccoli. Cook in boiling water 2 minutes or until crisp-tender. Drain. Continue as directed.

Special Extra

Stir in 1/3 cup sun-dried tomatoes in olive oil, drained, chopped, with broccoli and olives.

Nutritional Information
Calories 80 Total fat 4.5 g Saturated fat 1.5 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 1 g Protein 4 g Vitamin A 35 %DV Vitamin C 35 %DV Calcium 10 %DV Iron 6 %DV

Italian Green Beans

2008-09-24T10:23:00.002-05:00

Ingredients

1/2 cup water
1 pkg. (16 oz.) frozen whole green beans or frozen cut green beans
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 medium tomato, seeded, chopped (about 1/2 cup)
1/3 cup KRAFT FREE Italian Dressing

Directions
BRING water to boil in medium saucepan. Add beans; cover and cook 6 min. or until tender. Drain.

STIR in cheese, tomato and dressing. Serve warm.

Nutritional Information

Calories 60 Total fat 1.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 3 g Protein 4 g Vitamin A 15 %DV Vitamin C 20 %DV Calcium 15 %DV Iron 4 %DV

Classic Chicken Dijon

2008-09-24T10:13:00.002-05:00

Ingredients

2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. water
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
4 small boneless skinless chicken breast halves (1 lb.)

Instructions
PREHEAT oven to 375°F. Mix mustard, water and seasonings.

PLACE chicken in shallow baking pan; brush evenly with mustard mixture.

BAKE 20 min. or until chicken is cooked through (165ºF).

Nutritional Information
Calories 140 Total fat 3.5 g Saturated fat 1 g Cholesterol 65 mg Sodium 240 mg Carbohydrate 1 g Dietary fiber 0 g Sugars 0 g Protein 25 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV

French Onion Pork Chop Skillet

2008-09-24T10:06:00.006-05:00

Ingredients
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (Swiss might be good)

Directions
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.

ADD Worcestershire sauce to skillet; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.

MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted.

Nutritional Information
Calories 310 Total fat 8 g Saturated fat 3.5 g Cholesterol 65 mg Sodium 770 mg Carbohydrate 27 g Dietary fiber 2 g Sugars 4 g Protein 30 g Vitamin A 4 %DV Vitamin C 6 %DV Calcium 15 %DV Iron 10 %DV

Chicken Piccata

2008-09-23T20:37:00.003-05:00

4 Chicken Breasts (Halves)
Salt & Freshly Ground Pepper
2 Tbs. Olive Oil
1/2 Cup White Wine (plus a little extra for the chef)
2 Tbs. Capers
1/2 Fresh Lemon
1 Tbs. Butter (or Margarine)

Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Season each breast with salt and pepper.

Heat your skillet over medium to high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 to 3 minutes on each side, then set aside covered in foil to stay warm.

To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.

Pour the sauce over the chicken and serve with brown rice.

(From Fiddledeedee)

Spicy Rotel Chicken

2008-09-23T20:37:00.001-05:00

The picture here is of Kraft’s italian version of the chicken, but I modified it to be mexican with ingredients we had on hand. We’ve tried both, and I like my version better than the italian one! It is pretty spicy though... To fix this, you could use the mild Rotel tomatoes.

Ingredients:
4 Boneless Skinless Chicken breast halves
Medium onion, sliced into thick slices
Olive Oil
Lime Juice
Fajita Seasoning
1 can Mexican-style Rotel Tomatoes w/ lime juice & garlic
Mexican blend shredded cheese

Cover the inside of a 8x8 pyrex dish with foil. (Optional, but makes for the easiest clean-up!)
Slice onion and separate rings. Arrange on the bottom of the dish.
Season onion rings with salt and pepper and drizzle with a little olive oil.
Trim chicken breasts of fat and sprinkle with fajita seasoning on both sides.
Arrange chicken breasts over onions and squirt the whole thing liberally with lime juice.
Dump undrained can of Rotel tomatoes evenly over chicken.
Bake uncovered at 425 for 25 minutes.
Top with cheese and bake 5 additional minutes.

Terri's Sour Cream Enchilladas

2008-09-23T20:36:00.001-05:00

These enchiladas are my mom’s recipe, and they are SO good!!!! I swear you will love them.

Ingredients:
1 c. chopped onion
1/2 c. chopped green bell pepper
2 T butter or margarine
2 c. chopped, cooked chicken
1 can diced green chilies
3 T butter or margarine
1/4 c. flour
1 t coriander OR cumin
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 small or 8 large flour tortillas

In a large saucepan, saute onion and green bell pepper in butter until tender.
Remove from heat and combine that with the chicken and green chilies in large bowl.
In the first pan, melt the other butter, stir in spices, and add chicken broth. Cook until thickened and bubbly plus a couple more minutes.
Remove from heat. Stir in sour cream and 1/2 c. cheese.
Stir 1/2 cup of the sauce mixture in with the chicken mixture.
Dip each tortilla in sauce, shaking off excess.
Fill each with 1/4 c. chicken mixture.
Arrange in a foil-lined 9x13 pan.
Cover with remaining sauce and cheese.
Bake uncovered at 350 for 25 minutes.

You can make this up to an hour ahead of cooking and refrigerate until it’s ready to give you a little time to clean the kitchen before company comes!! It DOES make a mess, but it is SO worth it!

Bacon Crescent Appetizers

2008-09-23T20:35:00.000-05:00

Note: These are dangerously good.

Prep Time: 30 min Total Time: 45 min Makes: 8 doz. or 24 servings, four crescents each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup finely chopped green onion (my change)
2 Tbsp. chopped fresh parsley (optional)
1 tsp garlic powder
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
Note: It can be kind of hard to figure out what they meant by cutting each rectangle into twelve wedges! What I did was cut the rectangles into fourths, then cut the fourths into three wedges. Also, these can be hard to roll, so I really just folded them over.

Southwestern White Chili

2008-09-23T20:34:00.001-05:00

Prep Time:
10 min
Total Time:
20 min
Makes:
6 servings, 1 cup each

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz. each) white beans, drained, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (4 oz.) green chilies, undrained
1 can rotel tomatoes w/ lime and cilantro, drained
1 tsp. ground cumin
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese
2 Tbsp. chopped fresh cilantro

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is cooked through, stirring occasionally.
STIR in beans, broth, chilies, rotel, and cumin. Bring to boil. Reduce heat to medium-low; simmer 10 min., stirring occasionally.
SERVE topped with the cheese and cilantro.

Nutritional Info: Calories: 360; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 520mg; Carbohydrate: 28g; Dietary Fiber: 7g; Sugars: 1g; Protein: 34g

Marvelous Mini Meatloaves

2008-09-23T20:33:00.000-05:00

Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...
seasoning options
add-in choices
cheese possibilities

1 tsp. Italian seasoning
3/4 cup spaghetti sauce
3/4 cup KRAFT Shredded Mozzarella Cheese

OR

2 tsp. chili powder
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup KRAFT Shredded Mexican Style Cheese

OR

1 tsp. dried oregano leaves
3/4 cup chopped roasted red peppers
3/4 cup ATHENOS Traditional Crumbled Feta Cheese

OR

1 tsp. garlic powder
3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
3/4 cup KRAFT Shredded Cheddar Cheese

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.
SPOON add-ins evenly into indentations in meatloaves.
BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

We like the Mexican version. This recipe is from the KraftFoods website.

Simple Italian Chicken

2008-09-23T20:29:00.000-05:00

This is very tasty, and very simple!!

Ingredients:
Onion
Chicken pieces of choice
lemon pepper seasoning
Italian dressing

Procedure:
Line 8x8 pyrex dish with foil
Slice onion in thick slices and spread across bottom of pan
Sprinkle onion with lemon-pepper seasoning
Lay chicken pieces on onion slices, sprinkle with lemon-pepper seasoning
Douse it all with italian seasoning

Bake at 350 for an hour to an hour and a half, depending on the thickness of your chicken.

Source: Dining on a Dime Cookbook (Highly recommended!!!)

Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles

2007-09-11T19:01:00.001-05:00

Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

CHICKEN:
2 tablespoons Mazola® corn oil
1 teaspoon sesame oil, Asian
2 tablespoons soy sauce
2 tablespoons ginger, fresh minced
2 teaspoons garlic, minced
2 chicken breasts, uncooked, boneless, skinless, thinly sliced, about 1/4 inch strips
1 cup orange juice
1 tablespoon brown sugar
2 tablespoons sherry
1 tablespoon Argo® corn starch
1/2 cup matchstick carrots
1 cup snow peas or sugar snap peas, halved diagonally
1 green onion, diagonally sliced, 1/8-inch
PAN-FRIED NOODLES:
2 tablespoons Mazola® corn oil
1 teaspoon sesame oil
4 cups (1/2 pound, dry) thin spaghetti or Capellini cooked, drained
1 tablespoon Spice Islands® sesame seeds
1 tablespoon soy sauce

Combine corn and sesame oils, soy sauce, ginger, garlic and chicken strips in a medium bowl; stir and set aside to blend flavors.

Combine orange juice, brown sugar, sherry and corn starch in a small measuring cup; stir well and set aside.

Heat wok or large skillet over medium-high heat until water drop evaporates on contact. Swirl 2 tablespoons corn oil and 1 teaspoon sesame oil in pan and quickly stir in cooked noodles and sesame seeds. Stir and heat for 1 minute then stir in soy sauce and combine to heat 1 more minute. Transfer to large serving plate, cover loosely and set aside.

Increase heat to high and pour chicken mixture into pan stirring until browned on all sides and chicken is mostly cooked through. Reduce heat to medium-high; stir orange juice mixture and pour over chicken. Add carrots and snow peas; continue to stir and heat 1 more minute or until sauce thickens. Pour chicken and sauce over noodles on serving platter.

Garnish with additional sesame seeds and green onion. Serve immediately.

From mazola.com

Garlic Cheese Biscuits

2007-08-08T12:56:00.000-05:00

These are very good and came from my favorite cookbook, Dining on a Dime. I made them because I happened to have the ingredients on hand one day, and I was impressed with the way they turned out!

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder (I used a little more)
2 Tbsp. chives (I left these out because I didn't have any on hand)
3/4 c. cheddar cheese, finely grated (more or less to taste)
4 Tbsp. shortening
1 c. milk or sour milk

Mix flour, baking powder, salt, garlic powder, chives and Cheddar cheese in a bowl. Cut in shortening with a pastry blender or fork until it resembles cornmeal. Add milk, stirring just enough to combine ingredients. Do not over stir. Drop by tablespoonfulls onto an ungreased cookie sheet and bake 450 degrees for 15-20 minutes or until golden brown. Makes 10 biscuits.

Cindy Davis Green Beans

2007-08-08T12:52:00.000-05:00

This green beans are named in honor of the pastor's wife in the church where I grew up. They have a sweet, buttery taste that I honesty cannot get enough of!

Melt & Whisk:
1 c. butter
1 tsp. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic

Pour on top of:
3 drained cans of green beans (we always use the big flat ones for this; they hold the sauce best)
3 slices bacon

Cover and marinate over night.
Bake at 350 for 30-45 mins.

This makes a BIG portion! For Jon & I, I will use one big can of green beans and divide hte sauce somehow (not sure how yet)

Oven-Fried Chicken Chimichangas

2007-07-16T11:03:00.000-05:00

Oven-Fried Chicken Chimichangas

2/3 cup picante sauce or your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups cooked chicken, chopped

1 cup shredded cheddar cheese

2 green onions, chopped with some tops (about 1/4 cup)

6 (8 inch) flour tortillas

2 tablespoons margarine,

meltedshredded cheddar cheese, for serving

chopped green onions, for serving

picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.Place about 1/4 cup of the chicken mixture in the center of each tortilla.Fold opposite sides over filling.Roll up from bottom and place seam-side down on a baking sheet.Brush with melted margarine.Bake at 400°F for 25 minutes or until golden.Garnish with additional cheese and green onion and serve salsa on the side.

From Deirdre at The Stitching Teacher

Cheesy Ranch Chicken

2007-07-13T11:33:00.001-05:00

This was recommended to me by my childhood friend Malerie, but I haven't tried it yet!

Chicken Breasts
1/2 c Ranch Dressing
1 Tbsp. flour
Grated Parmesan
Grated Cheddar cheese

Preheat oven to 375.
Combine ranch dressing.
In a separate bowl, mix cheeses.
Dredge chicken in dressing, then press on cheese.

Saucy Honey Mustard Chicken

2007-07-12T13:31:00.000-05:00

I LOVED this. I ~~licked~~ wanted to lick the sauce out of the pan!!

1 Tbsp. oil

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

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup PHILADELPHIA Cream Cheese Spread

2 Tbsp. GREY POUPON Dijon Mustard

1 Tbsp. honey

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170°F).

ADD dressing, cream cheese spread, mustard and honey.

COOK and stir 2 min. or until sauce is smooth and bubbly.

From Kraftfoods.com

Chimichurri Sauce

2007-07-12T13:23:00.000-05:00

Apparently, my version of Chimichurri sauce is a little bit unconventional. Most recipes seem to be made with parsley, but I found myself with a huge bunch of cilantro that I didn't know what to do with... So it went into a sauce! Soooo good, but it WILL give you killer breath--you can count on it. We ate this on everything for about a week--sandwiches, pasta, fajitas, etc.!

Fresh Cilantro (I used almost a whole bunch)
8 cloves of garlic (yeah, 8)
3/4 c. olive oil
1/4 c. red wine vinegar
3 Tbsp. lime juice
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper

Blend until it looks right.

Shrimp-in-Love Pasta

2007-07-12T13:20:00.000-05:00

This was so good! We ate it as the main course for our special first Valentine's meal. I can't remember if I added some extra spices or not... Probably so, because from the ingredients listed, it looks a little bit bland.

4 oz. linguine, uncooked

1 cup cleaned medium fresh shrimp

2 medium tomatoes, chopped (about 1 cup)

1/2 cup PHILADELPHIA Cream Cheese Spread

1-1/2 cups torn cleaned spinach

COOK linguine as directed on package.

MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.

DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.

from Kraftfoods.com

Green Chili Chicken & Rice Skillet

2007-07-12T13:16:00.000-05:00

Jonathan didn't like this recipe very much, but I loved it. I froze the left-overs (sans cheese) and when I reheated them, it was like having a healthy (cheap) TV dinner. I also added some Franks' Red Hot hot sauce to it, because I like a lot of heat and spice.

1/2 cup chopped green peppers (I used 1 tiny can green chilis)

1 clove garlic, minced

1 tsp. olive oil

3/4 cup diced tomatoes and green chilies, undrained

3/4 cup canned black beans, drained, rinsed

1 cup water

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

1 cup instant brown rice, uncooked

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.

STIR in chicken and rice; cover. Simmer 5 min.

REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese.

from Kraftfoods.com

Un-fried French Fries

2007-07-12T13:12:00.000-05:00

Stephanie recommended this recipe to me. They're super easy, and a really good, healthy alternative to fast food french fries.

1-1/2 lb. baking potatoes (about 3 medium)

1/4 cup KRAFT Light House Italian Reduced Fat Dressing

1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.

BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

from Kraftfoods.com

Herbed Tomatoes, Chicken & Rice

2007-07-12T13:11:00.001-05:00

I haven't tried this recipe yet, but it definitely looks like something I would like.

Ingredients:

1/4 cup KRAFT Light House Italian Reduced Fat Dressing

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

2 cloves garlic, minced

1 can (28 oz.) diced tomatoes, undrained

1 cup water

2 cups instant brown rice, uncooked

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

1 medium tomato, chopped

2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned. Remove from skillet; set aside.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover.

COOK on low heat 5 min. Top with tomato and cilantro.

Hot Fudge Cake

2007-07-11T19:23:00.000-05:00

This is so good! I made it when we were having company and I didn't have time to run out and buy anything... I had all the ingredients on hand. It seemed weird to pour hot water over the top, but I guess it works!

From Dining on a Dime, by Tawra Kellam and Jill Cooper

Ingredients:
1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. butter/margarine, melted
1 tsp. vanilla
1/2 cup nuts (I usually leave these out)

Topping:
3 Tbsp. cocoa
1/2 cup sugar
1 cup hot water

Mix all the ingredients and pour into a buttered deep casserole dish (I use my 8x8 pyrex). Mix cocoa and sugar for topping and sprinkle on top of batter. Pour hot water over top and bake at 350 for 30-35 minutes. This has a delicious fudge sauce in the middle when baked. Serves 9.

Holiday Cheese Spread

2007-07-11T10:29:00.000-05:00

This is a recipe that my professor (and boss, and friend) always brings to our departmental parties. It's Jonathan's favorite cheeseball ever!

Holiday Cheese Spread

4 (8-oz) pkgs. cream cheese, softened
1 sm. can chopped dark olives
2 sm. jars dried beef
1 sm. can sliced mushrooms
1 sm. bunch green onions, diced
2 tsp. Accent
Crackers
Use blender to dice mushrooms and grind up dried beef. Mix all ingredients (except crackers) in a large bowl. Chill. Spread on crackers.

Slow Cooker Pork Chops

2007-07-09T11:59:00.001-05:00

Pork Chops
1 can Chicken broth
1 pkg dry onion soup mix

Combine all in Slow cooker.
Cook on low for 8 hours or on high for 4.

I love this!! It's good served with mashed potatoes.

Delightul Lemon Mousse w/ Raspberry Sauce

2007-07-03T16:52:00.001-05:00

1-1/2 cups boiling water

1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin

2 tsp. grated lemon peel

Ice cubes

1 cup cold apple juice

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

1 pkg. (10 oz.) frozen raspberries, thawed, pureed in blender

STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.

POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.

REFRIGERATE 4 hours or until firm.

Slow-Cooker Chicken Tortilla Soup

2007-07-03T16:40:00.001-05:00

INGREDIENTS

1 boneless, skinless chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Serve with Tortilla chips.

From Allrecipes.com

Raspberry Ganache Pie

2007-07-03T16:35:00.000-05:00

This was the dessert for our first Valentine's day. It's rich, but SO good!

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

1 cup whipping cream

6 Tbsp. seedless raspberry jam, divided

1 OREO Pie Crust (6 oz.)

2 cups raspberries

1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate 4 hours or overnight.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Foil-Pack Taco Chicken Dinner

2007-07-03T16:29:00.002-05:00

We love this simple recipe. And clean-up is a snap!!

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

4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups thinly sliced peeled potatoes

1 cup KRAFT Mexican Style Shredded Cheese

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

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

from Kraftfoods.com

Easy Bake Cheese & Pesto

2007-07-03T16:27:00.001-05:00

1 can (4 oz.) reduced fat refrigerated crescent dinner rolls

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

2 Tbsp. pesto

2 Tbsp. chopped roasted red peppers

1 egg, lightly beaten

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.

CUT cream cheese horizontally in half with sharp knife. Place one of the cream cheese pieces on half of dough; top with 1 Tbsp. of the pesto and the peppers. Cover with remaining cream cheese piece; spread top with remaining 1 tsp. pesto. Brush dough with egg; fold dough in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.

BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with RITZ Reduced Fat Crackers and cut-up fresh vegetables.

Christmas Breakfast Casserole

2007-07-03T16:24:00.001-05:00

Whenever I take breakfast to Sunday school, I take this... It always gets devoured!!

INGREDIENTS

1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

DIRECTIONS

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Salsa Chicken Burrito Filling

2007-07-03T16:23:00.001-05:00

INGREDIENTS

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

DIRECTIONS

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Chocolate & Peanut Butter Ribbon Dessert

2007-07-03T16:21:00.000-05:00

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

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

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

Pesto Pita Wedges

2007-07-03T16:19:00.000-05:00

INGREDIENTS

1 whole pita breads
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese

DIRECTIONS

Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.

Nutritional Analysis: 6 wedges equals 233 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 479 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.

BBQ Chicken Fingers

2007-07-03T16:15:00.000-05:00

1/4 cup KRAFT 100% Grated Parmesan Cheese

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper (cayenne)

1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup sugar-free barbecue sauce

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

1 bag (6 oz.) baby spinach leaves (about 7 cups)

PREHEAT oven to 400°F. Mix Parmesan cheese and seasonings. Add to chicken in large bowl; toss to coat. Place in shallow baking pan.

BAKE 10 to 15 min. or until chicken is cooked through. Drizzle with barbecue sauce; sprinkle with shredded cheese. Bake an additional 5 min. or until cheese is melted.

SERVE over spinach.

Salsa Stoup

2007-07-03T16:12:00.001-05:00

One of my favorite, favorite, soups. And it's healthy!!

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley

Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.

(From Rachael Ray)

Chicken w/ Lemon Herb Sauce

2007-07-03T16:10:00.000-05:00

This is very tasty!

Chicken:
2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper

Lemon Herb Sauce:
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

For the Chicken: Preheat an oven to 450 degrees F.

Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.

For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

Parmesan Chicken & Rice

2007-07-03T13:35:00.001-05:00

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield

4 servings (serving size: about 1 cup)

Nutritional Information

CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

Recommended by Kulia at Raising Papaya.

Homemade Pizza Rolls

2007-07-03T13:26:00.001-05:00

My husband loves these. I have a feeling they would be a hit with kids, too. :)

Homemade Pizza Rolls

Ingredients:
Crescent Rolls (the garlic ones would be good)
Pizza Sauce
Mozz. Cheese
Pepperoni

Lay out pizza toppings on the wide end of the crescent roll, then roll like usual! Bake for the time recommended on the crescent roll package. Dip in extra pizza sauce, warmed up. :)

Garlic Parmesan Chicken

2007-07-03T13:16:00.000-05:00

Garlic Parmesan Chicken

6 Skinless, Boneless Chicken Breasts
1/2 - 3/4 C. Grated Parmesan Cheese
.7 Oz. Envelope Dry Italian Salad Dressing Mix
1/4 t. Pepper
1/2 t. Garlic Powder
1 Egg, Slightly Mixed

Preheat oven to 400 degrees. Combine cheese, salad dressing mix, pepper, and garlic powder. Dip chicken in egg, then coat with cheese mix. Place in shallow baking dish. Bake for 25 minutes, or until juices run clear when you pierce one breast. Serves 6.

From Amber at Random Ramblings of a Drifting Mind

Mu Shu Chicken Wraps

2007-07-02T09:18:00.001-05:00

FamilyFun staffer Ellen Harter Wall got her first slow cooker a dozen years ago, but she and her husband, became die-hard fans only after their kids were born and she started working noon to five at her local library. These wraps are a family favorite.

RECIPE INGREDIENTS:
	1 onion, diced
	1 1/2 to 2 pounds boneless, skinless chicken thighs
	Salt and pepper to taste
	1 cup hoisin sauce
	2 tablespoons honey
	1/4 teaspoon ground ginger
	1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
	Flour tortillas or flatbread

1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

From Family Fun magainze, found on Slava Bogu.

Better-Than-Ever Beef Enchiladas

2007-07-01T18:48:00.001-05:00

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.

This recipe is from the Kraft Foods website.

Sour Cream & Dill Chicken

2007-06-28T16:31:00.001-05:00

Ingredients

8 to 10 chicken pieces, skinned

Pepper to taste

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 envelope dry onion soup mix

1 cup (8 ounces) sour cream

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped or 1 teaspoon dill weed

1 can (4 ounces) sliced mushrooms, drained

Paprika

Cooked wide egg noodles, optional

Place chicken in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika.
Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over egg noodles if desired. Yield: 4-6 servings.

Sooooo good!

Parmesan Chicken Fingers

2007-06-28T15:43:00.001-05:00

Parmesan Chicken Fingers

From Taste of Home's Simple & Delicious

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin’ family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.

INGREDIENTS

1-1/4 cups buttermilk, divided

3/4 teaspoon hot pepper sauce

1 package (1 pound) chicken tenderloins

5 tablespoons grated Parmesan cheese, divided

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3/4 cup seasoned bread crumbs


	SERVINGS	4

	CATEGORY	Main Dish

	METHOD	Baked

	PREP	10 min.

	COOK	15 min.

	TOTAL	25 min.

DIRECTIONS

In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
For dipping sauce, in a small bowl, combine 2 tablespoons Parmesan cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
In another resealable plastic bag, combine bread crumbs and remaining Parmesan cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 15 minutes or until juices run clear. Serve with dipping sauce. Yield: 4 servings.

Tasty Taco Bake

2007-06-12T15:16:00.000-05:00

INGREDIENTS
1-1/2 cups crushed nacho tortilla chips, divided
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

DIRECTIONS
Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Top with lettuce. Yield: 4 servings.

From Simple & Delicious Magazine, June 2007

Crock Pot Chicken Cordon Bleu

2007-06-11T11:13:00.001-05:00

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

DIRECTIONS

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

From Miranda at Ruby Slippers and Apron Strings

Garlic Lime Chicken

2007-06-11T09:33:00.001-05:00

Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 bonelss skinless chicken breasts
2 T. butter
1/2 cup chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side.

Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom fo the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

From Anne at Anne's Cafe (but posted to her Recipe Box)

Easy Quesadillas

2007-06-11T09:17:00.001-05:00

Easy Quesadillas

Tortillas
Boneless Skinless Chicken Breasts
Cheese
Fajita Seasoning

Clean, trim, and cube chicken breasts. Cover with fajita seasoning.
Brown chicken breasts in skillet.
On Med-low to Medium heat, toast tortilla with cheese and chicken in middle and another tortilla on top, flipping occasionally.

(I wasn't sure how much detail to put on this... maybe someone doesn't know how to make quesadillas!!)

Oven BBQ Chicken

2007-06-11T09:05:00.001-05:00

This dish is truly a family favorite. We had it so often as kids, served with green beans and rice, that my little brother started calling the whole meal "green rice."

Oven BBQ Chicken
1 whole chicken, cut up
BBQ sauce

Put the washed & trimmed chicken in a pyrex dish.
Cover with BBQ sauce (You don't need to use the whole bottle--just enough to cover the chicken).
Cover and bake at 350 for 1:30.
If you serve with rice, spoon the juice from the pan over your rice.

We like to have this on sundays--just cook the chicken before you leave (for almost the whole time--maybe like 1:20), then turn off the oven on your way out the door (Don't open it!... I mean the oven door, not your house door!). When you get home from church, turn the oven back on to get the chicken all heated back up while you prepare your rice & green beans (or other sides... but why would you have anything else??)

Also, I like to line my baking dish with foil before I cook it, so clean-up is SO easy. Otherwise, it kind of gets baked on the pan a little. Don't say I didn't warn you!

Buffalo Chicken Breasts

2007-06-11T09:02:00.000-05:00

BUFFALO CHICKEN BREASTS
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Place chicken in crackpot. Mix together remaining ingredients and pour over
chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.

From the 1300 Crock Pot Recipes e-Cookbook
(I can email this to you if you want, it's a pdf)

Gourmet Crab Dip

2007-06-07T19:14:00.000-05:00

Gourmet Crab Dip

1/2 pound cooked crab meat or 1 (6-ounce) can crab meat, drained
6 ounces cream cheese, softened
3 tablespoons sour cream
1 garlic cloves, minced
2 teaspoons fresh lemon juice
1/4 teaspoon prepared horseradish
Few drops hot sauce, or to taste
1/4 cup freshly grated parmesan cheese
A pinch of Cayenne pepper
Coarse salt
Baguette bread

Preheat oven to 350 degrees F. If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears. Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish. When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can be prepared ahead of time, covered, and refrigerated until ready to bake. I also double this recipe during the holiday season and divide into two separate baking dishes. I then freeze one for later use. To use the frozen crab dip, remove from freezer and let thaw in the refrigerator before baking.

Makes approximately 1 cup.

Espresso Brownies

2007-06-06T16:46:00.000-05:00

Espresso Brownies
Ingredients
3/4 cup butter
6 squares semi-sweet chocolate
1 Tbsp. instant coffee powder
3/4 cup flour
1/2 tsp. baking powder
2 eggs
3/4 cup brown sugar
1/3 cup coarsely chopped pecans or walnuts Topping:
12 ounces cream cheese, softened
1 cup icing (confectioners) sugar
2 Tbsp. instant coffee powder
1 Tbsp. coffee liqueur
2 eggs
1 square semi-sweet chocolate
1 tsp. butter

Directions

Melt butter and chocolate together. Stir in coffee and set aside to cool. In a small bowl, mix flour and baking powder together. In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour mixture, and the cooled chocolate mixture. Fold in the nuts. Pour into a greased 9x13 inch pan. Chill for 10 minutes.

Topping:

In a large bowl, combine cream cheese, icing sugar, coffee powder, coffee liqueur and eggs. Beat at low speed with electric mixer until smooth. Pour over brownie layer. Bake at 325 degrees F. for 30 minutes, until the cream cheese layer is set. Cool. Melt chocolate and butter together. Drizzle over the top. chill and cut into squares. Store in refrigerator.

Makes 16

By Connie from Oden, Arkansas, from Thrifty Fun Newsletter, July 6, 2007 ed.

Chicken n' Spinach Pasta Bake

2007-06-06T12:05:00.000-05:00

Chicken 'n' Spinach Pasta Bake

Ingredients

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Yield

Makes 4 to 6 servings

Recommended by BooMama

Skirt Steaks w/ Blue Cheese Butter

2007-06-05T12:32:00.001-05:00

Skirt Steaks laced with Blue Cheese Butter

Recipe courtesy Rachael Ray
Show:	30 Minute Meals
Episode:	To The Max

1 1/2 to 2 pounds skirt steaks
Extra-virgin olive oil for drizzling
Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
4 tablespoons butter, softened
1/2 cup blue cheese crumbles
2 tablespoons chopped chives Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.

Mix butter with cheese and chives.

Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO!

Roasted Asparagus Tips

2007-06-05T12:31:00.000-05:00

Roasted Asparagus Tips

Recipe courtesy Rachael Ray
Show:	30 Minute Meals
Episode:	To The Max

2 pounds asparagus, trimmed to 4 to 5-inch tips
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil, eyeball it
1 teaspoon freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juicedPile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

Sherry Cherry Tomatoes

2007-06-05T12:30:00.000-05:00

Sherry Cherry Tomatoes

Recipe courtesy Rachael Ray
Show:	30 Minute Meals
Episode:	To The Max

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
SaltPreheat oven to 375 degrees F.

Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Sweet Potato Hash

2007-06-05T12:26:00.001-05:00

Sweet Potato Hash (Robin Miller)

2 sweet potatoes, peeled and diced
1/2 cup diced yellow onion
1 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and ground black pepperPlace potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper.

Referral: Renee of Renee's Ramblings.

Crock Pot Lemon Garlic Chicken

2007-06-05T12:23:00.000-05:00

Crock Pot Lemon Garlic Chicken

frozen skinless chicken breasts or tenders (about 2 pounds)
1/2 cup Lemon juice
several crushed garlic cloves (10-12)
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine

Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low for 6-8 hours. Serve over rice.

Source: Annie of My Life as Annie, via Renee of Renee's Ramblings.