Quick 'N Easy Pork Chop Simmer



Prep Time: 25 min

Total Time: 50 hr

Makes: 4 servings



1/4 cup Original Barbecue Sauce

1/4 cup Zesty Italian Dressing

1 Tbsp. GREY POUPON Savory Honey Mustard

4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick

2 cups thinly sliced carrots

1-1/2 cups instant white rice, uncooked



MIX barbecue sauce, dressing and mustard in glass dish until well

blended. Remove 6 Tbsp. of the barbecue sauce mixture for later use.

ADD chops to remaining barbecue sauce mixture in dish; turn over to

evenly coat both sides of each chop. Refrigerate 10 min.

COOK chops in large skillet on medium heat 5 min.; turn over. Add

reserved barbecue sauce mixture and the carrots; cover. Cook 7 to 10

min. or until sauce is thickened and chops are cooked through

(160F) , stirring occasionally. Meanwhile, cook rice as directed on

package. Serve with the chops.

------------------------------------------

Chicken & Green Bean Skillet



Prep Time: 10 min

Total Time: 22 min

Makes: 6 servings, 1-1/2 cups each



1-1/2 lb. boneless skinless chicken breasts, cut into strips

1 pkg. (9 oz.) frozen cut green beans, thawed

2 Tbsp. water

1/2 lb. (8 oz.) VELVEETA Made With 2% Milk Reduced Fat Pasteurized

Prepared Cheese Product, cut into 1/2-inch cubes

1/8 tsp. pepper

3 cups hot cooked long-grain rice



SPRAY large skillet with cooking spray. Add chicken; cook and stir on

medium-high heat 3 to 4 min. or until cooked through.

STIR in beans and water. Reduce heat to medium-low; cover. Simmer 5

min. or until beans are tender.

ADD VELVEETA and pepper; cook until VELVEETA is completely melted,

stirring frequently. Serve over the rice.

---------------------------------------

Fuss-Free Ravioli and Cheese Bake



Prep Time: 5 min


Total Time: 1 hr

Makes: 6 servings



1 jar (16 oz.) spaghetti sauce

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

1 can (10 oz.) reduced sodium beef broth

1/4 cup Zesty Italian Dressing

2 pkg. (9 oz. each) refrigerated cheese-filled ravioli

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese



PREHEAT oven to 375F. Combine spaghetti sauce, tomatoes with their

liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix

lightly. Cover with foil.

BAKE 50 min. or until ravioli are tender.

REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until

cheese melts.



TIPS

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.



Substitute

You can also use frozen ravioli - no need to thaw, just use like

fresh.

-----------------------------

Weeknight Lasagna Toss



Prep Time: 5 min

Total Time: 28 min

Makes: 4 servings, 2 cups each



1 lb. lean ground beef

2 cups chopped green peppers (about 2 peppers)

3 cloves garlic, finely chopped

1 jar (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese



BROWN meat in large (4-qt.) saucepan on medium heat; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to

boil. Stir in noodles; reduce heat to medium-low. Cover.

COOK, stirring occasionally, 10 to 15 min. or until noodles are

tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5

min. or until cheese is melted.



TIPS

Jazz It Up

Stir 1/2 cup Ricotta Cheese into noodle mixture before sprinkling

with shredded cheese.



Shortcut

Traditional lasagna can take up to 2 hours to prepare. Our version

only takes 28 minutes. You save over 1-1/2 hours!

--------------------------------------------

Crispy Baked Pesto Chicken



Prep Time: 10 min

Total Time: 35 min

Makes: 4 servings, one chicken breast half each



PREHEAT oven to 400F. Coat chicken with coating mix. Place in 8-inch

square baking dish.

BAKE 20 min. or until chicken is cooked through.

TOP chicken with pesto; sprinkle with cheese. Bake an additional 5

min. or until cheese is melted and lightly browned.

-----------------------------------------

Cheesy Meatball Subs



Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings, one sandwich each



1 cup spaghetti sauce

1/2 cup water

2 Tbsp. 100% Grated Parmesan Cheese

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

4 crusty sandwich buns, split

3/4 cupShredded Mozzarella Cheese



COOMBINE spaghetti sauce, water, Parmesan cheese and meatballs in

large skillet. Bring to boil on medium-high heat.

REDUCE heat to medium; simmer 8 min. or until meatballs are heated

through, stirring occasionally.

SPOON into buns; sprinkle with mozzarella cheese.

--------------------------------------

Chicken Alfredo Pesto Pasta



Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings, 1-1/2 cups each



8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked

2 tsp. oil

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

2 cups milk

1/2 cup (1/2 of 8-oz. tub) Cream Cheese Spread

1 large red pepper, cut into strips

1/4 cup Grated Parmesan Cheese

2 Tbsp. pesto



COOK pasta as directed on package. Meanwhile, heat oil in large

nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or

until cooked through.

STIR in milk and cream cheese spread; cook 3 min. or until cream

cheese spread is completely melted and mixture is well blended. Add

peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated

through, stirring occasionally.

DRAIN pasta. Add to cream cheese mixture; toss to coat.





ENJOY!

Kelly in IL