Skillet Chicken Mac and Cheese

Ingredients:

1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese

Directions:

1.  In a large skillet, cook chicken in oil over medium-high heat until no longer pink.

2.  Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.

3.  Bring to a boil.  Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.

4.  Stir in tomatoes and cheddar cheese.

5.  Cook and stir for 3 to 4 minutes or until heated through.  Makes 6 servings.

Chicken Parmesan

 Ingredients

• 1/4 cup flour, for dusting
• Salt and pepper
• 1 1/3 pounds thin chicken cutlets
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
• 1 1/2 cups tomato sauce
• 4 ounces part-skim mozzarella, coarsely shredded
• 2 tablespoons chopped parsley
• 1 tablespoon finely grated Parmesan cheese, for serving

• YIELD: 4 Servings
• COOK TIME: 15 MINUTES
• PREP TIME: 10 MINUTES
• COST PER SERVING:$2.66
• COURSE: Main Dishes, 

Preparation

• Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.
• Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken.
• Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.
• Transfer chicken to plates, sprinkle with Parmesan and serve.

Easy Bisquick Chicken Pot Pie

Ingredients:

1 cup cooked chicken, cut into bite sized pieces

1 2/3 cups frozen vegetables, thawed

1 (10 ounce) can cream of chicken soup (I use low sodium)

1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)

1/2 cup nonfat milk or 1/2 cup milk

1 egg

 

1 Preheat oven to 400°F.

2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.

3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

4 Bake in oven for 30 minutes or until top turns golden brown.

 

Mexican Taco Salad

Ingredients:

• 1 lb hamburger
• 1 can chili beans
• 1/2 cup chopped onion
• 1 bag shredded lettuce
• 1 cup shredded cheese
• Italian Dressing
• Nacho Cheese Doritos

Brown hamburger and onion in skillet over med-high heat; Drain. 

Add chili beans and cook over low heat about 10 minutes. 

Pour hamburger mixture into large bowl, add shredded lettuce and shredded cheese. 

Mix Well. Line bowls with Doritos and put hamburger mixture on top. Sprinkle with Italian dressing to your taste. Enjoy 

Easy Meatloaf

total time :

1 hr 10 min

 

prep:

10 min

servings

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 PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.

2 MIX just until blended.

3 SHAPE into loaf in 13x9-inch baking dish.

4 TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Chicken-Taco Cornbread Pie

What You Need

1 Tbsp. oil

1-1/2 lb.  boneless skinless chicken breasts, chopped

1 green pepper, chopped

1 pkg.  (1-1/4 oz.) Taco Seasoning Mix

3/4 cup water

1 cup  Shredded Cheddar Cheese

1 pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

Simple Lasagna

What You Need

1 lb. ground beef

2-1/2 cups  Shredded  Mozzarella Cheese, divided

1 container (15 oz.) Ricotta Cheese

1/2 cup Grated Parmesan Cheese, divided

1/4 cup chopped fresh parsley

1   egg, beaten

1 jar (24 oz.) spaghetti sauce

1 cup  water

12 lasagna noodles, uncooked

Make It

HEAT oven to 350°F.
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.