Bruschetta Chicken Bake

what you need

1

can  (14-1/2 oz.) diced tomatoes, undrained

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2

cup  water

2

cloves  garlic, minced

1-1/2

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 400º F.

step 1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

step 2 LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

step 3 TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD

Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION

Serve with steamed Italian-style vegetables.

Simple Summer Pasta Salad

Ingredients:

8 oz uncooked bow tie pasta *
2 large ripe tomatoes, seeded and chopped
1 pkg (8 oz) fresh mozzarella cheese, cut into 1/2 inch pieces
1 can (6 oz) tuna packed in water, drained**
1/2 cup coarsely chopped fresh basil leaves
1 clove garlic, minced
3/4 cup Italian salad dress
black pepper

1. Cook pasta according to package directions: drain.
2. Combine tomatoes, mozzarella, tuna, basil and garlic in large bowl; toss gently. Add pasta and salad dressing; toss lightly to coat. Season with pepper to taste. Refrigerate before serving.


* Any type of hardy pasta would work. I use rotini or penne
** If you are not a fan of tuna you can use chicken. You can find it over with the tuna or use leftover chicken from the night before.

Summertime Squash

As it starts to get warmer outside I can't wait for all the grilling. Not that I stop grilling outside in the winter. But the fresher zucchini and squash are in the summer but you can make this anytime.

Ingredients:

2 small zucchini

2 small yellow squash

1 small red bell pepper

2 cloves garlic

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup vegetable broth

1 tablespoon vegetable oil

1 teaspoon butter

Yellow bell pepper rings and green onion brushes, optional for garnish

Step-by-step:

Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.

Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.

Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.

Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.

Thai Butternut Soup

Ingredients

1 teaspoon canola oil 
1. 1 cup chopped onion
2. 2 1/2 teaspoons red curry paste
3. 1 1/2 teaspoons minced fresh garlic
4. 1 teaspoon minced fresh ginger
5. 1 cup fat-free, lower-sodium chicken broth
6. 2 teaspoons brown sugar
7. 2 (12-ounce) packages frozen pureed butternut squash
8. 1 (14-ounce) can light coconut milk
9. 1 1/2 teaspoons fish sauce
10. 1/4 teaspoon salt
11. 1/2 cup chopped unsalted, dry-roasted peanuts 
12. 1/4 cup cilantro leaves
13. 1 lime, cut into 8 wedges


Preparation


1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Note:


Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/?xid=scancook-mar13-ck>

Angel Hair Pasta with Beef

Ingredients:


16 ounces angel hair pasta
2 tablespoons canola oil or olive oil
2 pounds beef sirloin, thinly sliced
1 large red onion, sliced
8 ounces mushrooms, sliced
2 each medium yellow summer squash and medium zucchini, sliced
1 teaspoon minced garlic
2 (14 1/2-ounce) can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper


Step-by-Step


1. Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
2. Heat canola oil in a large skillet over medium-high heat until hot. Cook the beef and onion in hot oil, stirring continually, just until beef is slightly pink, about 5 minutes.
3. Add mushrooms, yellow squash, zucchini and garlic to beef mixture. Sauté until vegetables are crisp-tender, about 5 to 7 minutes.
4. Add tomatoes. Cook until tomatoes are heated through. Stir in salt, oregano and black pepper.
5. Place equal portions of the pasta on 6 to 8 serving plates. Spoon portions of beef mixture over pasta and toss lightly.

Linguine with Picante Sauce

If my husband and daughter had there way about it, picante sauce would almost be served at every meal. So this is another fast and great idea that will save money.

Ingredients:

8 ounces linguine

1 medium onion

1 clove garlic

1 (15-ounce) can black beans

1 tablespoon vegetable oil

2 1/2 cups canned stewed tomatoes

1/2 cup picante sauce

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried oregano

4 ounces finely shredded Colby Jack cheese blend

1/4 cup chopped fresh cilantro

Step-by-Step:

Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.

Chop onion coarsely. Mince garlic. Drain and rinse black beans.

Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender.

Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.

Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.

Crispy Coated Zucchini and Yellow Squash

I love the summer for the veggies. My favorites have to get the squash. I am always looking for another way to make them even though Dad, Sean and myself are the only ones that will eat them. But why not make them great? And if you like it crispy always use Panko they are great for anything you want to bread and make crispy.
This is also great for get together with family.


3/4 cup Panko
1/4 cup grated Parmesan cheese
3 1/2 tablespoons extra-virgin olive oil, divided
12 oz. zucchini (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
12 oz. yellow summer squash (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Heat oven to 450ºF. Generously spray large rimmed baking sheet with cooking spray. Combine Panko and Parmesan cheese in small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the Panko mixture over baking sheet.

2. Toss zucchini, yellow squash, onion, remaining 1 1/2 tablespoons oil, tarragon, garlic, salt and pepper in large bowl to coat. Arrange in single layer on baking sheet, overlapping slightly if necessary; sprinkle with remaining Panko mixture.

3. Bake 20 to 25 minutes or until Panko mixture is golden brown and vegetables are lightly brown on bottom.

Beef Patties in a Pita

Ingredients: 
1 lb. ground beef
1/4 cup grated onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon pepper
4 (6-inch) pita pocket breads, halved
1 tablespoon olive oil
2 cups baby spinach
2 plum tomatoes, sliced
1/2 cup vegetable dip - or french onion

Step-by-step
1. Heat oven to 350ºF. Gently combine beef, onion, garlic, oregano, salt and pepper in medium bowl until blended. Using heaping 1 tablespoon per patty, shape into 16 (1-inch) balls; flatten into oval patties 1/2 inch thick.

2. Wrap pita breads in foil; bake 10 minutes or until warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook patties 5 minutes or until browned, turning once. Cover; reduce heat to low. Cook an additional 4 to 5 minutes or until thoroughly cooked and no longer pink in center. Drain on paper towels.

4. Serve patties in pita halves topped with spinach, tomatoes and dip.

4 sandwiches

Mac and Cheese with Broccoli

• Serves 6

  INGREDIENTS

  Salt
• 1 pound whole wheat or whole grain penne with lines
• 2 bundles broccolini, trimmed and cut into 1-inch lengths or 1 large head broccoli, trimmed and cut into small florets
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 3 tablespoons flour
• 1/2 cup chicken stock
• 2 cups milk
• 2 1/2 cups extra-sharp yellow cheddar cheese, divided
• Pepper
• 1/4 cup chives, chopped or 2 scallions, thinly sliced (optional)

PREPARATION

Pre-heat the broiler.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, according to the package directions (about 10-12 minutes total, depending on the brand). When the pasta has been cooking for a couple of minutes, add the broccolini or broccoli to the water and finish cooking everything together, 8 minutes more.

Meanwhile, melt the butter in a sauce pot over medium heat.  Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.

Drain the pasta and broccoli and toss with the sauce. Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese and chives or scallions, then place under the broiler to bubble and brown the top.

This is one of many "Yum-o!" recipes – it's goodand good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Apple-Glazed Beef Brisket

1 boneless beef brisket (4 to 5 lbs.)
1 medium quartered onion
2 cloves garlic, halved
10 whole cloves
water
1 ounce apple jelly
1/3 cup dry white wine
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
3 tablespoons green onions, minced w/tops
1 1/2 teaspoons salt
3/4 teaspoon cracked black peppercorns
3/4 teaspoon curry powder
parsley

Directions:

1. Place brisket; onion, garlic and cloves in large dutch oven.
2. Add water to cover.
3. Bring to a boil.
4. Reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.
5. Drain brisket, cover and refrigerate up to 24 hours.
6. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally.
7. Place brisket in shallow roasting pan.
8. Brush with glaze and roast in preheated 325-degree oven 45 minutes, basting frequently with glaze.
9. Place brisket on heated serving platter and garnish with parsley and tomato roses.
10. Carve brisket into thin slices and serve with remaining glaze.
11. Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.

Spicy Chicken with Sausage, Tomatoes and Olives

Servings: 8 (1 3/4-Cups)

Ingredients:

1 1/2 tablespoons olive oil

1 lb. mild Italian sausage links*

8 chicken legs and thighs, skin removed (about 5 lb.) **

2 medium onions, chopped

3 large garlic cloves, minced

1/2 teaspoons crushed red pepper

3/4 cup red wine or chicken broth

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 cup pitted Kalamata olives

Step-by-step

1. Heat large skillet over medium high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken
2. Cook onions in same skillet over medium heat 5 minutes or until softened; stirring frequently. Add garlic and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Pour into slow cooker
3. Cook, covered , on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives
4. Remove chicken; place in a large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

• *You can use Turkey Italian sausage as well
• ** You can use chicken breast in this recipe if you don't care for dark meat. After cooking you can remove the bones from the breast and serve. 

Orange-Pomegranate Salad

Servings: 12 (3/4 cup)


Ingredients
1 large garlic clove, minced
1/2 teaspoon kosher salt
2 tablespoons lemon juice
6 tablespoons olive oil
6 cups slightly packed mixed baby greens
4 navel orange, peeled, with pith removed, sliced (1/2 inch)
3/4 cup pomegranate seeds


Step - by - Step
1. Mash garlic and salt with side of chef's knife on cutting board until paste forms; place in small bowl. Whisk in lemon juice; slowly whisk in oil.
2. Toss greens in large bowl with enough dressing to lightly coat; arrange on serving platter. Toss oranges in same bowl with enough dressing to lightly coat; arrange over greens. Top with pomegranate seeds. 

Spinach Flat-bread with Goat Cheese, Red Pepper and Olives

Servings 24 pieces


Ingredients:


Dough:
3 1/2 cups all- purpose flour
1 tablespoon fast-acting dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water (about 100F)


Topping:
4 tablespoons olive oil, divided
2 medium garlic cloves, minced
1 lb. baby spinach or baby kale
8 oz soft goat cheese, crumbled (1 1/2 cups)
1 small red bell pepper, thinly sliced (1 1/2 cups)
1/2 cup chopped pitted Kalamata olives
1/2 teaspoon coarse sea salt


Step-by-Step:
1. Combine flour, yeast and 2 teaspoons salt in large bowl. Add water, stir until moistened. With spoon, beat 40 strokes until soft sticky dough forms, scraping bottom and sides of bowl. Cover; let rise in warm place 2 hours or until dough has doubled in size and  has a sponge-like appearance.
2. Oil large baking sheet. Working quickly with floured hands and handling dough as little as possible, pat out dough over baking sheet, lightly sprinkling with flour if it begins to stick (dough should feel soft and smooth but not sticky). Over with clean towel; let stand in warm place 40 minutes or until dough is slightly puffy (dough won't rise much but will continue rising in oven).
3. Place oven rack in bottom position; heat oven to 450F. Combine 2 tablespoons of the oil and garlic in large bowl. Add spinach; toss to coat. Pile spinach over dough (the spinach will cook down). Sprinkle with cheese, bell peppers and olives; drizzle with remaining 2 tablespoons olive oil
4. Bake on bottom oven rack 20 to 30 minutes or until crust is golden brown. Sprinkle with sea salt. Cut into 24 pieces; serve warm or at room temperature. 

Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

Tuscan Bean Dip

Makes 4 servings

Ingredients

1 small baguette, thinly sliced *

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15 oz) can cannellini beans, rinsed and drained **

Crisp vegetables, for dipping (optional)

Step-by-Step

1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.

*Your local grocery store may have an "ooops" section of the bread. Since it is toasted this is a great way to save money.

** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving. 

Crispy Chicken Parmigiana

Makes 6 servings

·         2 large eggs

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         6 boneless, skinless chicken-breast halves

·         1 cups crushed club crackers (or Panko)

·         ½ cup vegetable oil

·         1 (15 oz) can tomato sauce

·         ¼ teaspoon dried basil

·         1/8 teaspoon garlic powder

·         1 tablespoon butter

·         ½ cup grated Parmesan cheese

·         6 slices mozzarella cheese

Directions:

1.      Spray a 13 x 9 inch baking dish with nonstick cooking spray

2.      Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs (or Panko).

3.      Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

4.      Preheat the oven to 350⁰F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

5.      Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

6.      Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

Apple-Glazed Beef Brisket

Makes 4 servings

·         1 (5 lbs) beef brisket, trimmed

·         1 medium onion, cut into quarters

·         2 cloves garlic, cut into halves

·         10 whole cloves

·         1 ¼ cups apple jelly

·         1/3 cup dry white wine or white-wine vinegar

·         3 tablespoon minced green onions

·         3 tablespoons brown mustard

·         ¾ teaspoon cracked black pepper

·         ¾ teaspoon curry powder

·         ½ teaspoon salt

Directions:

1.      Place beef, onion, garlic and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

2.      Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 ½ to 3 hours. Drain, discarding onion, garlic and cloves. Return beef to Dutch oven

3.      Preheat the oven to 325^o F.

4.      Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

5.      Bake beef, basting frequently with apple glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.

Hint: Drain liquid from beef through a cheesecloth to remove onions, garlic and cloves.  

Crispy Coated Zucchini and Yellow Summer Squash

Ingredients
3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Step-by-step

1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.