Salsa Cheddar Chicken

Sometimes I plan meals that are very similar to each other.  This is simply because I don't want to waste ingredients.  Since I only cook 4 serving each night (2 for dinner and 2 for leftovers)  I usually end up with lots of left over ingredients.  Typically, they stay in the frigde and end up going bad.  So my solution to this little problem  was to take more time in planning my meals. Plan meals using the same ingredients so that nothing went to waste.  This Kraft meal was used in a Mexican themed week.  

what you need

2 Tbsp. KRAFT Light Zesty Italian Dressing

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

1 large green pepper, cut into thin strips

1 large  tomato, chopped

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

1 cup  KRAFT 2% Milk Shredded Mild Cheddar Cheese

2 cups hot cooked long-grain brown rice

make it

HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.

ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until done (165ºF).

TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

Southwestern Chicken Pasta Salad

I was in the mood for some pasta salad for dinner and went on the hunt for a tasty recipe.  I stopped my search after finding this one from Betty Crocker. I've been loving Mexican food lately, just can't get enough.  Hubs and I prepared this dinner together, which made it even better!  I loved it and hubs liked it.   He wasn't crazy about the mayo dressing, I on the other hand couldn't get enough.  It was just as delicious left over for lunch the next day.  We didn't use the lettuce and didn't feel as though anything was missing.  This would be a hit without the chicken at a party or shower as a side.  Enjoy! 

INGREDIENTS

6	oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1	(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1	medium avocado, pitted, peeled and diced
1	large tomato, chopped
1	(11-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained
1/2	cup sliced green onions
4	oz. (1 cup) finely shredded Mexican cheese blend
3/4	cup mayonnaise
1/2	cup Old El Paso® Thick 'n Chunky salsa
1	(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4	cup chopped fresh cilantro

1. 1Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
2. 2Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
3. 3Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.

Ice Cream Cone Cupcakes

I originally found this idea on the Betty Crocker website and have also seen it on a bunch of blog link ups.  I knew it would be the perfect treat to make my class on the last day of school.  So, I made them last Wednesday and I have to say they are the cutest cupcakes I've ever made.  I'm giving you the Betty Crocker recipe because I used it as my guide.  I will tell you that I did not turn the cupcakes upside down to bake.  I used a square piece of aluminum foil stuffed in the muffin pan to hold the cones up.  It worked very well and I just left them there until I served them.  I used a pastry bag for the icing to give it the soft serve ice cream look.  Enjoy!

1

box Betty Crocker® SuperMoist® party rainbow chip cake mix

 Water, vegetable oil and eggs called for on cake mix box

24

flat-bottom ice cream cones

1 

to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

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. 
3. 
4. 
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