SUN-DRIED TOMATO CHICKEN

Melissa told me this recipe is good, and I'm doing her a favour by putting this recipe up for her.

2 slices low-sodium bacon, chopped

4 small boneless skinless chicken breasts (1 lb)

1/4 cup Kraft extra-virgin olive oil Sun-dried Tomato Dressing

1 tsp dried basil leaves

2 tomatoes, chopped

2 Tbsp grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes or until chicken is done (170F), turning after 5 minutes.

Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

"What's Cooking" Autumn 2010 magazine by Kraft Foods

CHEESY ITALIAN SAUSAGE BAKE

2 cups penne pasta, uncooked

3/4 lb Italian sausage, casings removed

2 cups halved zucchini slices

1 red pepper, chopped

3/4 cup pizza sauce

1/2 cup Cheez Whiz

1/4 cup parmesan cheese, grated

Heat oven to 350F.

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 minutes or until vegetables are crisp-tender, stirring occasionally.

Drain pasta. Add to sausage mixture with Cheez Whiz; mix lightly. Spoon into 13" x 9" baking dish sprayed with cooking spray; top with Parmesan.

Bake 15 to 20 minutes or until heated through.

"What's Cooking" magazine by Kraft Foods, Fall 2010, pg 39

MEXICAN CHICKEN CASSEROLE

3/4 lb boneless skinless chicken breasts, cut into bite-sized pieces

1 tsp ground cumin

1 green pepper, chopped

1 1/2 cups salsa

1/4 of 8-oz package Philadelphia cream cheese, cubed (I used the entire block)

1 can (15 oz) no-salt-added black beans, rinsed

1 tomato, chopped

2 whole wheat tortillas (6")

1/2 cup finely shredded four cheese, divided

Heat oven to 375F.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa; cook 2 minutes. Add cream cheese; cook 2 minutes or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8" square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 minutes or until heated through. \sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.

www.kraftrecipes.com

Play Dough

Play Dough

5 cups flour
1 cup salt
3-4 pkg kool aid
Mix dry ingredients together
6 Tbsp of oil
4 cups boiling water
Add liquids to the dry ingredients and kneed until well blended