Classic Chicken Dijon

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

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

Spicy Rotel Chicken

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.

Southwestern White Chili

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

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

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!!!)

Oven-Fried Chicken Chimichangas

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

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

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

Shrimp-in-Love Pasta

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

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

Herbed Tomatoes, Chicken & Rice

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.

Slow-Cooker Chicken Tortilla Soup

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

1. 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

Foil-Pack Taco Chicken Dinner

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

Christmas Breakfast Casserole

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

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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

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

1. 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.
2. 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.)

BBQ Chicken Fingers

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

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

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

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.