Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.
REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.
RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.
4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.
A few years ago I discovered this recipe over at Kraft. It is tasty and easy to make. As with all of my recipes I season to mine and my husbands tastes.
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings,
1 cup each
Ingredients
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.
Substitute
Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.
I originally found this recipe at Kraftfoods.
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms
POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade. Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake salmon, 30-35 minutes. or until salmon flakes easily
I originally found this recipe over at Kraft. As with all of my recipes I alter the seasonings to my taste. I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each
Ingredients
1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE’S or KNUDSEN Sour Cream
Directions
BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS
Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.
Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.
I originally found this over at Kraft. I have not made it in a while but, think I may try again soon.
Cheesy Chicken and Vegetable Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup hot water
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13×9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.
BAKE 30 min. or until chicken is cooked through.
I originally found this recipe at Kraftfoods. I also combined it with another favorite salmon recipe of
ours by adding the spinach and mushrooms. It is quick and easy to make also. 3 Tbsp. KRAFT LIGHT DONE
RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
1 pkg Spinach
1 pkg Mushrooms
POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade.
Bake salmon, 30-35 minutes. or until salmon flakes easily
I originally found this over at Campbell’s Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)
COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.
I originally found this over at Kraft.
Of course I also season my chicken with Mrs Dash salt free chicken seasoning before I coat with the Shake N Bake.
Crispy Salsa Chicken
4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on
package. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).
TOP each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese.
Bake an additional 5 min. or until cheese is melted.