Mini Taco Bowls

Prep Time:10 min

Total Time:25 min

Makes:4 servings, two taco bowls each

8 Flour Tortillas

1 lb. extra lean ground beef

1 cup Thick 'N Chunky Salsa

1/2 cup Shredded Cheddar Cheese

2 cups chopped lettuce

1 cup chopped tomatoes

1/4 cup Ranch Dressing

HEAT oven to 350F. Microwave tortillas on HIGH 30 sec. Press 1

tortilla into each of eight 2-1/2-inch muffin cups. Carefully fold

back edges of tortillas, leaving opening in center of each for

filling. Bake 10 min.

MEANWHILE, brown meat in large skillet; drain. Stir in salsa; bring

to boil. Reduce heat to medium-low; simmer 10 min. Spoon into

tortilla bowls; top with remaining ingredients.


Thai Peanut Chicken

Prep Time:15 min

Total Time:35 min

Makes:4 servings, about 1-1/3 cups each

1/4 cup CATALINA Dressing

1 lb. boneless skinless chicken breasts, cut into strips

1-1/2 cups water

1 can (14-1/2 oz.) chicken broth

2 Tbsp. soy sauce

1 Tbsp. peanut butter

1/2 lb. thin spaghetti, broken in half, uncooked

2 cups broccoli florets

1 cup thin carrot slices

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken;

cook and stir 5 min. or until cooked through.

ADD remaining dressing, water, broth, soy sauce and peanut butter;

mix well. Bring to boil. Add spaghetti; cover. Simmer on medium-low

heat 5 min.

STIR in vegetables; simmer, covered, 4 to 6 min. or until spaghetti

is tender.


Chicken Salad Panini

Prep Time:10 min

Total Time:16 min

Makes:4 servings, one sandwich each

2-1/2 cups chopped cooked chicken breast

1/4 cup Mayonnaise

2 Tbsp. Real Bacon Bits

2 Tbsp. thin green onion slices

2 Tbsp. Ranch Dressing

8 slices multigrain bread

1 tomato, cut into 8 thin slices

4 Cheddar Cheese Slices

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread

slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on

medium heat 3 min. on each side or until golden brown on both sides.


Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time:15 min

Total Time:1 hr

Makes:8 servings, one stuffed chicken breast each

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

1-1/4 cups Shredded Mozzarella Cheese

1/4 cup chopped fresh basil

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

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350F. Combine tomatoes, 1/2 cup of the cheese, the

basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable

plastic bag. Pound chicken with meat mallet or side of heavy can

until chicken is 1/4 inch thick. Repeat with remaining chicken,

adding two at a time to bag. Place chicken, top-sides down, on

cutting board; spread evenly with stuffing mixture. Starting at one

of the narrow ends, tightly roll up chicken. Place, seam-sides down,

in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an

additional 5 min. or until chicken is cooked through (165F) and

cheese is melted.


Barbecue Ranch Chicken Salad

Prep Time:25 min

Total Time:25 min

Makes:6 servings, 1-3/4 cups each

2 pkg. (6 oz. each) Grilled Chicken Breast Strips

1/2 cup Barbecue Sauce

1 pkg. (10 oz.) mixed salad greens

1 large tomato, cut into wedges

1/2 cup sliced red onions

1/2 cup Ranch Dressing

1/2 cup Sharp Cheddar Cheese Crumbles

COOK chicken and barbecue sauce in large skillet on medium-high heat

until heated through, stirring occasionally.

TOSS greens with chicken, tomatoes and onions in large bowl.

TOP with dressing and cheese.


VELVEETA Country Garden Primavera

Prep Time:20 min

Total Time:30 min

Makes:4 servings

3 cups matchlike zucchini sticks

2 cups cauliflower florets

1 Tbsp. oil

1-1/2 cups halved cherry tomatoes

1 cup mostaccioli, cooked, drained

1 tsp. dried basil leaves, crushed

6 oz. VELVEETA Cheese, cut into 1/2-inch cubes

COOK and stir zucchini and cauliflower in oil in large nonstick

skillet on medium heat until crisp-tender.

ADD tomatoes, pasta and basil; mix lightly. Cook until heated

through, stirring occasionally.

STIR in VELVEETA; cook until melted, stirring occasionally.


Fiesta Chopped Salad

Prep Time:10 min

Total Time:10 min

Makes:4 servings, 2 cups each

1 bag (12 oz.) salad greens

1 pkg.(6 oz.) Southwestern Seasoned Chicken Breast Strips, chopped

1 cup Three Cheese Crumbles

1 cup coarsely broken tortilla chips

1 avocado, peeled, pitted and chopped

1/4 cup chopped red onions

1/2 cup Ranch Dressing

TOSS greens with all remaining ingredients except dressing.

ADD dressing; mix lightly.

SERVE immediately.


BBQ Chicken

Prep Time:10 min

Total Time:1 hr 50 min

Makes:5 servings

1/2 cup Zesty Italian Dressing

1 broiler-fryer chicken (3 lb.), cut up

1/2 cup Hickory Smoke Barbecue Sauce

1 chipotle pepper in adobo sauce, chopped

POUR dressing over chicken in resealable plastic bag. Seal bag; turn

to evenly coat chicken. Refrigerate 1 hour to marinate. Remove

chicken from marinade; discard bag and marinade.

PREHEAT grill to medium heat. Mix barbecue sauce and chopped pepper;

set aside.

GRILL chicken 40 min. or until cooked through (165F), turning

occasionally and brushing with the barbecue sauce mixture during the

last 15 min. of the grilling time.


Pronto Pasta Italiano

Prep Time:5 min

Total Time:20 min

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

1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner

1 lb. lean ground beef

1 jar (15 oz.) pizza sauce

1/2 cup Shredded Pizza!

Four Cheese PREPARE Dinner as on directed on package. Meanwhile,

brown meat in large skillet; drain, if necessary.

ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded

cheese; cover. Reduce heat to low; cook 2 min. or until shredded

cheese begins to melt.


Kelly in IL