Restaurant Inspired Recipes at a GREAT Price

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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 350°F. 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.

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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.

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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.

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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 350°F. 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 13×9-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 (165°F) and

cheese is melted.

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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.

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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.

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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.

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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 (165°F), turning

occasionally and brushing with the barbecue sauce mixture during the

last 15 min. of the grilling time.

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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.

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Kelly in IL

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