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      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

      (160ºF) , 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 375°F. Combine spaghetti sauce, tomatoes with their

      liquid, broth and dressing in 13×9-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 400ºF. 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

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