Zesty Chicken Tortilla Bake

A big thanks to Kraft for another fabulous dinner recipe. Hubs and I used rotisserie chicken, which I would definitely recommend.  We also added a bit of sour cream to the top for serving.  Loved it left over as well. Enjoy!

What You Need

1/2 cup MIRACLE WHIP Dressing

1/2 cup  flour

3 cups milk

1 pkg.  (8 oz.) KRAFT Shredded Cheddar Cheese, divided

1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces

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

1/2 cup chopped fresh parsley

16   flour tortillas (6 inch)

Make It

HEAT oven to 375°F.

MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

Morning Glory Muffins

Heaven on a plate.  

Absolutely amazing. 

My new favorite breakfast muffin.  

I can't wait to eat them for breakfast. 

You've got to try these!

Morning Glory Cake from Betty Crocker

*NOTE* This recipe is for a cake.  I decided to make muffins.  I followed all directions and only changed the baking time (15 minutes instead of 38). I also didn't use the sugar drizzle at the end, they didn't need it.  

1	box Betty Crocker® cinnamon streusel muffin mix
1/2	cup chopped peeled apple
1/2	cup shredded carrot
1/2	cup chopped walnuts
1/2	cup flaked coconut
1/4	cup vegetable oil
2	eggs
1	can (8 oz) crushed pineapple in juice, undrained
1/2	cup powdered sugar
1	to 2 teaspoons water

1. 1Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
2. 
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5. 2Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
6. 
7. 3In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.
8. 

Southwest Chicken Bake

I made this recipe about a month ago.  It was one of the dinners that we brought to our friends house for our weekly dinners.  Candace asked about the recipe, which reminded me to post it.  But, I could not for the life of me remember where it came from.  So after some searching, I found it in my email from Kraft Recipes. Of course, I should have figured it was Kraft.  Any how, it's easy, delicious and will leave you with a good amount of leftovers.  Enjoy! 

I ALWAYS forget to take pictures before we go to their house.  Then I grab a crappy phone pic.  This honestly doesn't do the meal any justice! 

What You Need


2-1/2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 lb.  boneless skinless chicken thighs, cut into bite-size pieces
2 Tbsp. KRAFT Light Zesty Italian Dressing
1 cup  canned no-salt-added black beans, rinsed
1/2 cup frozen corn
2   green onions, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2-2/3 cups hot cooked long-grain brown rice


Make It


HEAT oven to 375ºF.


ADD seasoning mix to chicken in medium bowl; toss to evenly coat.


HEAT dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.


BAKE 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. 

Chicken with Rosemary Butter Sauce

This recipe comes from Taste of Home magazine.  I've had it in my recipe binder for a while now and was in need of a chicken recipe this past week.  I'm not a sauce master yet, but this has been my best yet.  The sauce was good on the chicken but it was AH-MAZING on white rice.  Enjoy!

Ingredients

• 2 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons butter, divided
• 1/4 cup white wine or chicken broth
• 1/4 cup heavy whipping cream
• 1-1/2 teaspoons minced fresh rosemary

Directions

• In a skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
• Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 2 servings.

Chicken Tostadas

Chicken Tostadas 

what you need

8 tostada shells (6 inch)

1-1/4 cups  refried beans, warmed

2 cups shredded lettuce

2 cups  shredded cooked chicken breasts

1 tomato, chopped

1   avocado, chopped

1/2 cup pico de gallo

1 cup  shredded KRAFT Monterey Jack Cheese

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

make it

SPREAD shells with beans.
TOP with remaining ingredients

Grilled Chicken & Potato Salad

For Mother's Day we decided to grill out and take advantage of the gorgeous weather.  Here are a few of the recipes we used.  The chicken was from Food Network Magazine and the other was from Kraft Foods Magazine.  Enjoy! 

Great American Potato Salad 

what you need

1/2 cup KRAFT Real Mayo Mayonnaise

1 Tbsp.  yellow mustard

1/2 tsp. celery seed

1/2 tsp.  salt

1/8 tsp. pepper

4 cups  cubed red potatoes, cooked, cooled

2 hard-cooked eggs, chopped

1   onion, chopped

2 stalks celery, sliced

1/3 cup  dill pickle relish

1 MIX first 5 ingredients in large bowl.

2 ADD remaining ingredients; mix lightly.

3 REFRIGERATEseveral hours or until chilled.

Carolina-Style Barbeque Chicken 

Ingredients

• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup packed light brown sugar
• 1 1/2 tablespoons mustard powder
• 2 teaspoons hot sauce
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, melted
• 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
• Vegetable oil, for brushing
• 1 large tomato, sliced
• Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Lemon Blueberry Muffins

A big thanks to Kendall at Keeping up with the Joneses for sharing this delicious recipe.  I'm over my usual breakfast of granola bars and toast.  I decided I wanted to make muffins for work this week and knew exactly where to visit for the perfect recipe.  These took no time to whip up and were the perfect Saturday treat.  I'm looking forward to having them this week for breakfast! 

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 Tbsp grated lemon rind
1 cup blueberries
Cooking spray
1 Tbsp fresh lemon juice
1/2 cup powdered sugar

Instructions:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
• Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
• Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Total Time: 25 minutes
Serves: 12 muffins