1 bag 5 dinners in a bag

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    • #254093

      Crispy Baked Pesto Chicken

      Prep Time: 10 min

      Total Time: 35 min

      Makes: 4 servings, one chicken breast half each

      4 small boneless skinless chicken breast halves (1 lb.)

      1 pkt. shake ‘n bake original chicken seasoned coating mix

      2 Tbsp. pesto

      1/4 cup Shredded Mozzarella Cheese

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

      square baking dish.

      BAKE 20 min. or until chicken is cooked through (165ºF).

      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 cup Shredded 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.


      Polynesian-Glazed Meatballs

      Prep Time: 10 min

      Total Time: 25 min

      Makes: 4 servings

      1 tsp. oil

      1 large red pepper, chopped

      1 onion, chopped

      1/4 cup Barbecue Sauce

      1 tsp. ground ginger

      1 tsp. garlic powder

      2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

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

      2 cups instant white rice, uncooked

      HEAT oil in large skillet on medium-high heat. Add peppers and

      onions; cook 5 min. or until crisp-tender, stirring frequently.

      STIR in barbecue sauce, ginger, garlic powder and reserved pineapple

      liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min.

      or until meatballs are heated through, stirring occasionally.

      Meanwhile, cook rice as directed on package.

      STIR pineapple into meatball mixture. Serve over the rice.


      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) PHILADELPHIA 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.


      Apple-Cranberry Salad Toss

      Prep Time: 15 min

      Total Time: 15 min

      Makes: 8 servings, 1-1/2 cups each

      1 pkg. (10 oz.) mixed salad greens

      2 apples, sliced

      1 cup Walnut Halves, toasted

      1 cup dried cranberries

      1/2 cup sliced green onions

      1/2 cup kraft light raspberry vinaigrette reduced fat dressing

      toss greens with apples, walnuts, cranberries and onions in large


      add dressing; mix lightly.

      serve immediately.


      autumn beet salad

      prep time: 20 min

      Total Time: 3 hr 20 min

      Makes: 4 servings

      1 can (16 oz.) whole beets, drained, cut into 1-inch pieces

      1 medium Granny Smith apple or other tart apple, chopped

      1 cup Walnut Pieces, toasted

      1 small bulb fennel, coarsely chopped

      1/2 cup prepared good seasons italian salad dressing & recipe mix

      toss all ingredients except dressing in large bowl. add dressing; mix

      lightly. cover.

      refrigerate several hours or until chilled.

      serve on lettuce-covered plates.


      waldorf salad platter

      prep time: 15 min

      Total Time: 15 min

      Makes: 6 servings

      3 cups chopped apples

      1 cup seedless red grape halves

      1 cup Miniature Marshmallows

      1/2 cup celery slices

      1/2 cup Walnut Halves, toasted

      2/3 cup Coleslaw Dressing, divided

      4 cups shredded lettuce

      MIX fruit, marshmallows, celery and walnuts in large bowl. Add 1/3

      cup of the dressing; toss lightly.

      cover serving platter with lettuce; top with fruit mixture.

      drizzle with remaining 1/3 cup dressing.


      Kelly in IL

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