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 chicken
breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5
minutes, 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 brown
and 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 is
melted and golden brown, 5 to 7 minutes.
Footnotes
•
• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of
10% after cooking. The exact amount may vary depending on cook time and temperature,
ingredient density, and the specific type of oil used.
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 the
skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and
shred. 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
 • ground black pepper to taste
Directions
1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in
dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix
well. 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, turning
occasionally. 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
 • 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. Add
dressing and toss to coat. Line pita breads with lettuce leaves. Stuff about 1/3 cup chicken
mixture 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 mg
cholesterol, 674 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g protein. Diabetic
Exchanges: 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 whipped
cream. Chill.

Slow Cooked Barbecue Beer Beef

(16)
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 remaining
spice 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 the
cornstarch 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 two
forks.
4. Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling
the 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 soup
moving 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.
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 line
with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In
another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana
mixture 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 over
muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a
muffin 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
 • 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 until
well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season
with 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, combine
ricotta 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 with
remaining 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
• 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 here to visit our
complete collection.

Ritz cheese steak slides

prep time

25 min

total time

1 hr 5 min

makes

recipe by: kraft

What You Need

1-1/2 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

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 ¼”-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 sauté 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 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48
crackers, 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 balsamic
reduction. Top each with a second cracker.

VELVEETA Spicy Cheeseburger Dip

prep time
10 min
total time
15 min
makes
4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 5 crackers each
What You Need
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch
cubes

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/2 lb. ground beef, cooked, drained

4 green onions, sliced

RITZ Crackers

Make It
MIX first 4 ingredients in large microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in
onions.
SERVE with crackers.
Ro*Tel is a product of ConAgra Foods, Inc.

Kitchens Tips
Serving Suggestion

Serve with cold prepared CRYSTAL LIGHT Lemonade Flavor Drink.

Serving Suggestion

Serve with WHEAT THINS Crackers, RITZ Toasted Chips Original or WHEAT THINS
Toasted Chips Multi-Grain.

Use Your Stove

Mix first 4 ingredients in medium saucepan. Cook on medium heat 5 to 7 min. or

until VELVEETA is completely melted, stirring frequently. Stir in onions. Serve as
directed.

Falafel sandwich.
prep time

30 min
total time

42 min

makes

6 servings

recipe by: kraft

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)

Make It
PROCESS chickpeas, oatmeal, mayo, onions, garlic, cumin and half the cilantro in food
processor 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 until
ready 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 with
remaining oil and patties.
TOP each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber
mixture. 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

makes

6 servings

recipe by: kraft

What You Need

1/2 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

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 Ribs
prep time
5 min
total time
8 hr 5 min
makes
8 servings

what you need

4 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 Tips

Serving Suggestion

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 (160°F), stirring frequently.

Jazz It Up

Garnish with chopped fresh parsley just before serving.

Chicken French Crêpes
Ingredients:
Servings:6Servings Size

•
Update

Crepe
• 1 cup flour
• 1 pinch salt
• 2 eggs
• 2 cups milk
• 1 ounce butter, melted

Mushroom and Chicken Filling

• 1 tablespoon butter
• 1 small onion, finely diced
• 1 cup mushroom, sliced
• 2 tablespoons flour
• 2 cups milk
• 2 cups chopped cooked chicken
• 1/2 cup grated swiss cheese
• 1/2 cup cream
• 2 tablespoons chopped parsley
• salt and black pepper

Directions:
Prep Time: 1 hr
Total Time: 1 1/2 hrs
1. 1 Crêpes:.
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 crêpe pan or frying-pan with a little of the butter on a scrunched
up piece of paper towel.
7. 7 Pour a small ladleful of batter into the hot pan and tilt the pan so that the
batter spreads out evenly. Cook for a minute or two on each side or until
lightly browned.
8. 8 Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put
a piece of wax paper 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 a boil.
12.12 Remove from heat and stir in chicken, half of the cheese, parsley and salt
and pepper to taste. Cool 5 minutes before filling crepes with mixture.
13.13 To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple
of tablespoons of filling 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 (180°C or 160°C fan-forced) oven, about 25 minutes, or
until cheese is golden and bubbling.

green curry tofu

prep time

15 min

total time

32 min

makes

4 servings

recipe by: kraft

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. Add
peppers 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 Tips
Family Fun

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

Substitute

Prepare using red curry paste.

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 time
1 hr 10 min
total time
1 hr 45 min
makes
8 servings

What You Need

1 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 400°F.
CUT thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap
loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
REDUCE oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes
crosswise 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 of
the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as
necessary; place in shallow baking dish.
BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with
bacon.

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 325ºF. 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 min
total time
50 min
makes
6 servings, about 1 cup each

What You Need

4 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

4 stalks celery, sliced

1/4 cup chopped onions

Make It
HEAT oven to 350°F.
COMBINE ingredients.
SPOON into 2-qt. casserole.
BAKE 40 min. or until heated through.

Kitchens Tips
Serving 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 min
total time
1 hr 35 min
makes
8 servings

What You Need

1/2 cup whipping cream

1/3 cup A.1. Original Steak Sauce

2 green onions, chopped

3 Tbsp. KRAFT Prepared Horseradish

1 beef eye round roast (2 lb.)

Make It
HEAT oven to 325°F.
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 (160°F). Cut meat into thin slices. Serve with
horseradish sauce.
Kitchens Tips
Food 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 time
35 min
total time
1 hr 5 min
makes
6 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

1 egg

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

1-1/2 cups spaghetti sauce, heated

Make It
HEAT oven to 375ºF.
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 with
wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow
dish. 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 (165ºF). Remove and discard toothpicks, if using. Serve
chicken topped with spaghetti sauce and remaining mozzarella.

Kitchens Tips
Healthy 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 375ºF 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 min
total time
1 hr
makes
32 servings

What You Need

1 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 350ºF.
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 Tips
Note

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
total time
1 hr 40 min
makes
5 servings

What You Need

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

1 lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

Make It
HEAT oven to 350°F.
PLACE chicken in 13x9-inch baking dish.
SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix
dressing with juice; drizzle over chicken.
BAKE 1-1/2 hours or until chicken is done (165°F), 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 (165°F), 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
1/3 cup
each thin onion slices and green pepper strips
6 slices
OSCAR MAYER Deli Fresh Shaved French Dip Flavored Roast Beef
1
KRAFT Singles
1
submarine 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. Let
stand 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, then
spread with dressing and fill as directed.
Special Extra
For 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 Min
Total Time
15 Min
Makes
1 Serving(s)

Slow-Cooker Orange-BBQ Pulled Pork

Sandwiches
prep time
10 min
total time
8 hr 10 min
makes
12 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; cut
into 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 Tips
Size-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 min
total time
45 min
makes
4 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 (165ºF), 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.

Kitchens Tips
Healthy Living

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.

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 cup
frozen corn, thawed
1/4 cup
chopped red onions
3 Tbsp.
KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise
4
whole wheat tortillas (8 inch)
4
lettuce leaves
4
KRAFT Singles, cut in half
16 slices
OSCAR MAYER Deli Fresh Shaved Honey Ham
1/2 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 Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute
Prepare using drained canned corn and/or your favorite variety of OSCAR MAYER Deli
Fresh Shaved Meat.
Prep Time
10 Min
Total Time
10 Min
Makes
4 Serving(s)

Skillet Chicken & Vegetables Parmesan

prep time
5 min
total time
18 min
makes
4 servings

What You Need

1/4 cup KRAFT Light Zesty Italian Dressing

2 cloves garlic, minced

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

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 cooked
through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until
vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.

Kitchens Tips
Special 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 split
1 Tbsp.
KRAFT SANDWICH SHOP Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise
6 slices
OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef
1
KRAFT Deli Fresh Provolone Cheese Slice
1
each red and green pepper ring
Make It
1. Spread cut sides of roll with mayonnaise.
2. Fill with remaining ingredients.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Variation
To serve warm, place assembled sandwich on microwaveable plate. Microwave on HIGH
30 sec. or until heated through.
Substitute
Prepare using 3 slices OSCAR MAYER CARVING BOARD Slow Roasted Roast Beef.
Prep Time
5 Min
Total Time
5 Min
Makes
1 Serving(s)

Fresh & Feisty Ham Sandwich

What You Need
1/4 cup
KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
1/4 cup
chopped red onions
1-1/2 cups
coleslaw blend (cabbage slaw mix)
8 slices
whole wheat bread
4
lettuce leaves
1 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
Substitute
Substitute OSCAR MAYER Deli Fresh Shaved Turkey Pastrami.
Variation
Substitute MIRACLE WHIP Dressing for the mayonnaise; mix with 1 tsp. KRAFT
Prepared Horseradish before tossing with coleslaw blend. Continue as directed.
Prep Time
10 Min
Total Time
10 Min
Makes
4 Serving(s)

Easy Italian Meatloaf

prep time
10 min
total time
1 hr 10 min
makes
8 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 375°F.
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 (160ºF), 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 375ºF for 40 min. or until
done (160ºF), topping with remaining sauce and cheese after 40 min. Cool any
leftovers, then wrap tightly and freeze up 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 you reheat the meatloaf, make sure
that it is heated through, with an internal temperature of at least 165°F 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 Mayonnaise
1 slice
KRAFT Big Slice Mild Cheddar Cheese, cut in half
2 oz.
OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
4
thin cucumber slices
1/4 cup
shredded carrots
1 Tbsp.
fresh cilantro leaves
2 Tbsp.
drained canned pineapple tidbits
2 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 DELI
DELUXE Process American Cheese Slice.
Prep Time
10 Min
Total Time
10 Min
Makes
1 Serving(s)
Toasted Sesame Turkey Wrap
What You Need
1 small
carrot, shredded
1 Tbsp.
KRAFT Asian Toasted Sesame Dressing
2
fat-free flour tortillas (8 inch)
12 slices
OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
2
KRAFT 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
Substitute
Prepare using KRAFT 2% Milk Swiss Singles.
Make Ahead
Wraps 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 Time
10 Min
Total Time
10 Min
Makes
2 Serving(s)

VELVEETA Italian Sausage Bake

prep time
25 min
total time
45 min
makes
6 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 red pepper, chopped

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 350°F.
COOK pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep
skillet 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.

Kitchens Tips
Healthy Living

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 Fillets

prep time
5 min
total time
17 min
makes
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 NUT•rition™ Heart Healthy Mix, chopped

Make It
PREHEAT oven to 400°F. 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.
BAKE 10 to 12 min. or until fish flakes easily with fork.

Kitchens Tips
Substitute

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
1
onion, sliced
1/2 cup
KRAFT Original Barbecue Sauce
1/4 cup
water
1 Tbsp.
brown sugar
1
French bread baguette (US) (16 inch)
4
KRAFT Singles
Make It
1. Cook chicken and onions in large nonstick skillet on medium-high heat 8 min., stirring
occasionally.
2. Add barbecue sauce, water and sugar; stir. Cover; cook on medium heat 7 min. or until
chicken is done (165ºF).
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
Substitute
Prepare using your favorite flavor of KRAFT Barbecue Sauce.
Substitute
For added flavor, prepare using KRAFT Singles Select.
Prep Time
10 Min
Total Time
25 Min
Makes
4 Serving(s)

New Orleans Muffuletta

prep time
15 min
total time
2 hr 15 min
makes
6 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

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 Tips
How to Crush Garlic

Peel garlic, then mince on a cutting board with a chef’s 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 to crush. 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!

Motuleño Sandwich
What You Need
1
egg
2 slices
whole wheat bread, toasted
2 Tbsp.
refried black beans
1 slice
OSCAR MAYER Baked Cooked beef
1
KRAFT Singles
Make It
1. Heat skillet sprayed with cooking spray on medium heat. Break egg into skillet; cook 4
min. or until white is set.
2. Spread toast slices with beans; fill with beef, egg and Singles.
Kitchen Tips
Substitute
Prepare using a scrambled egg.
Substitute
Prepare using a KRAFT 2% Milk Singles.
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Special Extra
Garnish with orange slices.
Prep Time
5 Min
Total Time
10 Min
Makes
1 Serving(s)
Chicken Salad Panini
prep time
10 min
total time
16 min
makes
4 servings, 1 sandwich eac

What You Need

2-1/2 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

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. on
each side or until golden brown on both sides.

Kitchens Tips
Serving Suggestion

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 cup
thin onion slices
1/3 cup
thin fresh mushroom slices
6 slices
OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef
1
KRAFT Deli Fresh Sharp Cheddar Cheese Slice
1
submarine roll (6 inch), partially split
1 Tbsp.
MIRACLE WHIP Dressing
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 the
OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef.
Special Extra
For 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 as
directed.
Substitute
Prepare using a KRAFT DELI DELUXE Process American Cheese Slice.
Prep Time
10 Min
Total Time
10 Min
Makes
1 Serving(s)
Wild Card Sub Sandwich
prep time
10 min
total time
10 min
makes
2 servings

What You Need

1 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

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 Tips
Chicken 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 time
10 min
total time
10 min
makes
4 servings, about 1 cup each

What You Need

4 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 cups
finely chopped cooked chicken breasts
1-1/2 tsp.
chili powder
2 Tbsp.
MIRACLE WHIP Light Dressing
2 Tbsp.
KRAFT Light Ranch Dressing
8 slices
Italian bread
1 large
tomato, cut into 8 thin slices
4
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 Grill
Heat 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 Ahead
Chicken 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.
Substitute
Have 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 Min
Total Time
20 Min
Makes
4 Serving(s)

Grab-and-Go Breakfast Sandwich

prep time
5 min
total time
10 min
makes
1 serving

What You Need

1/4 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 Tips
Special 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 time
5 min
total time
15 min
makes
4 servings, 3 pancakes each

What You Need

1 cup whole wheat pancake mix

1/2 cup coarsely chopped PLANTERS COCKTAIL Peanuts

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 375°F or a large skillet on medium heat. Spray lightly with cooking
spray.
POUR 1/4 cup batter for each pancake onto griddle; cook 2 to 3 min. or until bottoms are golden
brown. 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
6
OSCAR MAYER Selects Angus Beef Franks
1 can
(15 oz.) chili
6
 hot dog buns
1/3 cup
KRAFT Shredded Cheddar Cheese
1/3 cup
chopped onions
Make It
1. Heat grill to medium heat. Grill franks 7 to 9 min. or until heated through, turning
occasionally.
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 serving
by 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 Min
Total Time
14 Min
Makes
6 Serving(s)

STOVE TOP Easy Chicken Bake

prep time
10 min
total time
40 min
makes
6 servings, 1-1/3 cups each

What You Need

1 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

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

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

Make It
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with
stuffing.
BAKE 30 min. or until chicken is done.

Kitchens Tips
Variation

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 cup
plain nonfat yogurt
1/4 cup
chopped seeded cucumbers
1 pkg.
(8 oz.) OSCAR MAYER Deli Fresh Shaved Turkey Pastrami
4
Greek-style pita flatbreads
2
tomatoes, each cut into 4 slices
4 slices
sweet onion
Make It
1. Combine yogurt and cucumbers
2. 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 aisle
of your supermarket.
Special Extra
For 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 or
Walla 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 Time
10 Min
Total Time
10 Min
Makes
4 Serving(s)

Mashed Potato Pancakes

prep time
10 min
total time
20 min
makes
4 servings, 3 pancakes each

what you need

1 large onion, chopped

4 slices OSCAR MAYER Bacon, chopped

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

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 potato
mixture 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 Tips
Size 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 time
20 min
total time
30 min
makes
6 servings, 2 pancakes each

What You Need

1-1/2 cups flour

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

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 each
pancake. 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
total time
30 min
makes
4 servings

What You Need

4 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 6
min. on each side or until done (165°F). 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. or
until chicken is heated through. Sprinkle with parsley.

Kitchens Tips
Substitute

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

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 Mayonnaise
2 tsp.
KRAFT Grated Parmesan Cheese
1
submarine roll, split
3 slices
OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
3 slices
OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef
1
KRAFT Deli Fresh Pepper Jack Cheese Slice
2 slices
tomato
1/4 cup
shredded lettuce
Make It
1. Heat broiler. Mix mayo and Parm; spread onto cut sides of roll. Place, cut-sides up, in
shallow pan. Broil 2 min. or until golden brown.
2. Stack meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or
until cheese is melted. Place on bottom half of roll.
3. Fill roll with remaining ingredients.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Special Extra
Add 1/2 tsp. garlic powder to mayo mixture before spreading onto roll.
Prep Time
10 Min
Total Time
10 Min
Makes
1 Serving(s)

Roast Beef with Secret Sauce

What You Need
1 Tbsp.
orange marmalade
1 Tbsp.
MIRACLE WHIP Light Dressing
1 Tbsp.
KRAFT Original Barbecue Sauce
2
sesame seed hamburger buns
2
KRAFT 2% Milk Sharp Cheddar Singles
4 slices
red onion
12 slices
OSCAR MAYER Deli Fresh Shaved Slow Roasted Roast Beef
Make It
1. Heat oven to 400ºF. Mix first 3 ingredients until well blended; spread onto cut sides of
buns.
2. Fill with remaining ingredients. Wrap individually in foil.
3. Bake 5 min. or until 2% Milk Singles are melted.
Kitchen Tips
Family Fun
Treat 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 Time
10 Min
Total Time
15 Min
Makes
2 Serving(s)

Florentine Egg Sandwich

What You Need
1 tsp.
butter or margarine
1
egg
dash
cracked black pepper
1
English muffin, split, toasted
1/4 cup
baby spinach leaves
1
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 Min
Total Time
12 Min
Makes
1 Serving(s)

Sweet-and-Spicy Chicken Stir-Fry

prep time

10 min

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 cup
torn romaine lettuce
1
thin red onion slice, separated into rings
1 Tbsp.
KRAFT Shredded Parmesan Cheese
1 Tbsp.
KRAFT Light Classic Caesar Dressing
1
ciabatta sandwich roll, partially split
2 oz.
(1/3 of 6-oz. pkg.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
2
tomato slices
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 Time
10 Min
Total Time
10 Min
Makes
1 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 cup
KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices
Italian bread, toasted
4
KRAFT DELI DELUXE Cheddar Cheese Slices
Make It
1. Heat grill to medium-high heat. Grill chicken and onions 8 min., turning onions
frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165ºF),
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
Serving Suggestion
Serve with a fruit salad and assorted cut-up fresh vegetables.
Substitute
Prepare using whole wheat hamburger buns.
Prep Time
10 Min
Total Time
27 Min
Makes
4 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, flaked
1/4 cup
finely chopped onions
1/4 cup
finely chopped celery
12 slices
whole wheat bread
6
KRAFT Singles
2 Tbsp.
butter or margarine, softened
Make It
1. Combine first 4 ingredients. Fill bread slices with tuna salad and Singles to make 6
sandwiches.
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 Suggestion
Serve with cut-up fresh vegetables and a piece of your favorite fresh fruit.
Substitute
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese
Spread.
Prep Time
10 Min
Total Time
16 Min
Makes
6 Serving(s)

Good Morning Egg Quesadilla

What You Need
1
flour tortilla (8 inch)
1/4 cup
KRAFT Shredded Cheddar Cheese
1
egg
1 slice
OSCAR 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 cold
fat-free milk.
Cooking Know-How
Keep 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 Min
Total Time
12 Min
Makes
1 Serving(s)

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 350ºF.

1 2 3
MIX tomatoes, 1/2 PLACE 2 chicken breasts in ROLL chicken breasts up;
cup cheese and freezer-weight resealable place, seam-sides down, in
basil in medium plastic bag; pound to 1/4-inch 13x9-inch baking dish. Drizzle
bowl. Add stuffing thickness. Remove from bag;
mix; stir just until place, top-sides down, on
moistened. cutting board. Repeat. Spread
chicken with stuffing mixture.
with dressing. Bake 40 min. or
until chicken is done (165°F).
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.
capers
2 tsp.
dill weed
1/2 tsp.
lemon zest
2
broiled salmon fillets (1/2 lb.), coarsely flaked
4 slices
Italian bread, toasted
4
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 Salmon
Heat 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 looks
translucent, 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 Fat
Prep Time
10 Min
Total Time
15 Min
Makes
2 Serving(s)

Easy Cheesy Frittata

prep time
10 min
total time
40 min
makes
6 servings

What You Need

4 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 350°F.
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 Tips
How 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 time
20 min
total time
1 hr 15 min
makes
12 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 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to
12-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 to
loosen crust before removing rim.
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 350°F 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 time
10 min
total time
35 min
makes
4 servings

What You Need

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

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

2 Tbsp. pesto

1/4 cup KRAFT Shredded Mozzarella Cheese

Make It
HEAT oven to 400ºF.
COAT chicken with coating mix; place in 8-inch square baking dish.
BAKE 20 min. or until done (165ºF).
TOP with pesto and cheese; bake 5 min. or until cheese is melted and lightly browned.

Kitchens Tips
Serving Suggestion

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 time
20 min
total time
50 min
makes
6 servings

What You Need

1 lb. extra-lean ground beef

1 green pepper, chopped

1 red 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

12 corn tortillas (6 inch)

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

Make It
HEAT oven to 375°F.
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 and
cheese; top with remaining tortillas and meat mixture. Cover.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5
min. or until melted.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco
Bell Corp.

Kitchens Tips
Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve,

bake at 375°F 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 time
10 min
total time
1 hr 10 min
makes
8 servings

What You Need

2 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 375°F.

1 2 3 4
PLACE meat, MIX just until SHAPE into loaf in TOP with remaining
stuffing mix, water, blended. 13x9-inch baking barbecue sauce.
eggs and 1/4 cup dish. Bake 1 hour or until
barbecue sauce in done (160ºF).
bowl.

Kitchens Tips
To Double

Mix meat mixture as directed, doubling all ingredients. Shape into 2 loaves. Place,
side-by-side, in 13x9-inch baking dish. Bake at 375°F 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.

Chicken Nacho Bake

prep time
10 min
total time
40 min
makes
4 servings

What You Need

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

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

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup crushed tortilla chips

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It
HEAT oven to 400ºF.
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 (165ºF).
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco
Bell Corp.

Kitchens Tips
Variation

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.

Irish Lamb Stew

prep time
15 min
total time
1 hr 30 min
makes
6 servings

what you need

2 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 onions
to 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.

Kitchens Tips
Substitute

Substitute boneless leg of lamb for the lamb shoulder.