Beef Noodle Bowl

INGREDIENTS:

1/2 lb. linguine, uncooked

3 cups broccoli florets

3 carrots, peeled, sliced

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing

1 Tbsp. teriyaki sauce

Chopped Peanuts

DIRECTIONS:
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

*When I made this, I doubled the sauce and would recommend you do too!

**This is another recipe off the Kraft Foods Website

Awesome Black Bean Burritos

These were SUPER yummy and worth making, I combined several recipes to make it my own for my family :)

INGREDIENTS:
½ cup onion, finely diced
1 red bell pepper, diced
1 clove garlic, minced
2 Tbs. olive oil
2 Tbs. brown sugar (1 Tbs. if using Splenda)
½ tsp. cumin
½ tsp. chili powder
1-2 Tbs. cilantro (I used dried but fresh would be best!)
Salsa
1 cup frozen corn
4 oz. cream cheese (I use reduced fat)
2 cans black beans, drained and rinsed
One can olives, sliced
½ cup rice
1 cup water (or broth to cook rice in)
Whole wheat flour tortillas (it made enough to fill 6-8 tortillas)

DIRECTIONS:
1. Prepare rice according to directions. I cook mine in a rice cooker ½ cup rice to 1 cup water or broth.
2. Wrap tortillas in foil and heat in 300 degree oven for 15-20 min. This made them perfectly warm, moist and pliable.
3. Caramelize onions, red peppers, and garlic. To do this, I heated the olive oil then added the veggies and brown sugar. Sautee until soft and golden.
4. Add cumin, chili powder, cilantro, corn, black beans, rice, salsa (moisten to your taste), and cream cheese. Cook until heated through.
5. Fill tortillas with black bean mixture, olives and grated cheese if desired. After folding up the burritos I placed them in our George Forman Grill (could also use a panini press if you have one)to crisp up and seal them…yummy!!!

** Add-in options: chicken or ground beef, sour cream, avocado, or diced chilies to add a bit more heat.

Chicken Lo Mein

I got this recipe off the Kraft Foods website and my family enjoyed it. Quick and easy!
INGREDIENTS:
1/2 lb. Whole Wheat spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing (I used Light)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I used a fresh sliced red pepper)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Peanuts
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Zesty Slowcooker BBQ Chicken

I got this off www.allrecipes.com
INGREDIENTS (Nutrition)
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Ranch Chicken Crescent Pizza

INGREDIENTS:
1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped (I use leftovers from a Rotisserie Chicken)
enough ranch dressing to coat the chicken to your liking
Diced tomatoes
Sliced black olives (we like lots)
2 cups mozzarella cheese, shredded
1/4 teaspoon garlic powder
Italian herbs
dried parsley
DIRECTIONS:
1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese and extra toppings over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.

Aloha Chicken

Ingredients:

4 boneless skinless chicken breast halves (1lb)

1 tablespoon all-purpose flour 1 tablespoon vegetable oil

2 cans (8oz) unsweetened pineapple chunks

1 teaspoon cornstarch

1 tablespoon honey

1 tablespoon light teriyaki sauce or light soy sauce

1/8 teaspoon pepper

Hot cooked rice

Instructions:

Flatten chicken to 1/4 inch thickness. Place flour in a re-sealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings)

**We like things saucy and often double the sauce.

Corn Chowder

* This photo was from a time I made it with diced potatoes but prefer the original recipe with hash brown potatoes.

Corn Chowder:

Ingredients:
2 ½ cups milk
1 can cream of mushroom soup
1 package (10 oz.) frozen corn
1 can cream style corn
2 cups frozen hash brown potatoes
1 ½ cups diced cooked ham
¾ cup chopped onion
2 Tbs. butter
1 cup grated cheese (optional)
Salt
Pepper

Directions:
Combine all ingredients in Crock-pot slow cooker and cook on HIGH 4 to 5 hours. Salt and pepper to taste.