Food For Thought Friday

Chicken Pasta Skillet
This is a great receipe
Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

1 lb. boneless skinless chicken breasts, cut into small pieces
1 medium green pepper, sliced
1 small onion, sliced
1-1/2 cups water
2 cups rotini pasta, uncooked
1 jar (26 oz.) spaghetti sauce
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 5 min. Add green pepper and onion; cook and stir an additional 3 to 5 min. or until chicken is cooked through and vegetables are tender.
ADD water. Bring to boil; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender.
STIR in sauce. Sprinkle with cheese; cover. Reduce heat to low; continue cooking 5 min. or until cheese is melted and mixture is heated through.

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Food For Thought Friday

Chicken au Gratin Broccoli Bake

2 cups boiling water
1/2 cup milk
1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes
2 cups fresh broccoli florets
5 small boneless skinless chicken breast halves (about 1-1/4 lb.)
PREHEAT oven to 375°F. Combine boiling water, milk, Seasoned Potatoes and broccoli in 13×9-inch baking dish; top with chicken. Reserve Cheese Sauce for later use.
BAKE 30 minutes or until chicken is cooked through. Remove chicken from baking dish; cover to keep warm.
STIR Cheese Sauce into potato mixture; top with chicken.

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Food For Thought Friday

Meatloaf

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

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into oval loaf in 13×9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE 1 hour or until cooked through (160ºF).

Serving Suggestion
Serve this comfort food with mashed potatoes and a steamed vegetable, such as broccoli.

Substitute
Substitute ketchup for the barbecue sauce.

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Food For Thought Friday

Breakfast Casserole

Hint: shred cheese, slice mushrooms, and chop onions and ham the day before you need this, and the preparation will go much faster when you have to put it together!

1 1/2 lbs. Monterey Jack cheese, shredded
3/4 lb. fresh sliced mushrooms
1/2 large onion, chopped
1/4 cup butter
1 cup ham, cubed
11 beaten eggs
1 3/4 cups milk
1/4 cup flour
1 tbsp. chopped parsley
1 1/2 tsp. salt

Preheat oven to 350 degrees.
Butter a 9X13 dish.
Put half the cheese in a dish.
Saute mushrooms and onions in butter until tender, place over cheese.
Distribute ham.
Beat eggs, milk, flour, parsley and salt, then pour evenly over casserole.
Top with remaining cheese.
Bake at 350 degrees for 45 minutes.

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Food For Thought Friday

For all that don’t know me, I don’t cook and when I do cook, I have gotten recipe from someone and have already tried it. This recipe I received from my friend, Ms. Sue. This is an awesome recipe!!! I have made it over and over again.

Hash Brown Casserole

1 – 2 lb bag frozen hash brown potatoes (I use shredded)
1/2 cup chopped onion
1/2 cup melted margarine; reserve 1/2 for top
10 oz grated cheddar cheese
1 can cream of celery soup (I use 2)
1 t. salt
1/2 t. pepper
1 c. sour cream (I use 2 cups)
Corn Flakes (enough fo the top of the casserole)

Mix all ingredients together except 1/2 margarine with cracker crumbs. Put in greased 9 x 13 casserole. Sprinkle with buttered Corn Flakes. Bake 1 hour at 350 degrees.

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