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1.Goulash

goulash-recipe1

Prep time 15 mins, Cook time 40 mins, Total time 55 mins. Serves: Serves 6 to 8Ingredients:1Ā½ pounds ground beef1 large onion, diced3 cloves garlic, minced1 (28 ounce) can tomato sauce1 (28 ounce) can diced tomatoes, non-drained3 cups water1 tablespoon paprika2 teaspoons salt1 teaspoon black pepper1 (15Ā¼ ounce) can whole kernel corn, drained2 cups uncooked elbow macaronishredded cheddar cheese (optional)InstructionsIn a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease. Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent. Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in uncooked macaroni and corn and simmer uncovered for 20 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.Source: https://southernbite.com/

2.Green Chicken & Veggie Soup

SONY DSC

INGREDIENTS1 tbsp. extra virgin olive oil1 small onion, chopped1 green bell pepper, chopped2 carrots, chopped2 stalks of celery, chopped3 cloves chopped garlic1 tsp. ground cumin2 tsp. dried oregano12 oz. shredded chicken (I like using a rotisserie)2 small zucchini, chopped1/2 cup frozen corn1 bunch cilantro, stemmed6 cups low sodium chicken broth or homemade stock1 Serrano pepperSalt and pepper to tasteINSTRUCTIONSHeat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.Source: https://www.simpledish.com/

3.Turkey & Pumpkin Chili

turkey_pumpkin_chili

INGREDIENTS1 tbsp. extra virgin olive oil1 onion, chopped1 bell pepper, chopped2 carrots, chopped3 cloves garlic, minced1 lb. lean ground turkey1 (14.5 oz.) can diced tomatoes1 (15 oz.) can pumpkin puree3 cups low sodium, organic chicken broth1 tbsp. chili powder1 tsp. ground cumin1/8th tsp. ground cinnamon1 (15 oz.) can of black beansSalt and pepper to tasteINSTRUCTIONSHeat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sautƩ for 6-8 minutes or until the veggies are beginning to become tender.Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy.Source: https://www.simpledish.com/

4.Bruschetta Chicken Bake

brushetta-chicken-bake

what you need1 can (14-1/2 oz.) diced tomatoes, undrained1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken1/2 cup water2 cloves garlic, minced1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces1 tsp. dried basil leaves1 cup KRAFT 2% Milk Shredded Mozzarella Cheesemake itHEAT oven to 400F.step 1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.step 2 PLACE chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.step 3 TOP with stuffing mixture. Bake 30 min. or until chicken is done.Source: https://www.kraftrecipes.com

5.Homemade Sausage and Peppers Gnocchi

home-made-Gnocchi

INGREDIENTSGnocchi Dough2 lb. russet potatoes1 1/2 cups flour, plus extra for rolling1 tsp. saltSausage and Peppers Mixture1 tbsp. vegetable oil1 lb. sweet Italian sausage, casings removed1 large onion, sliced thinly2 large red bell peppers, de-seeded and sliced thinly1 tsp. dried basil1 tsp. dried oregano1 cup Guinness Stout3/4 cup chicken stock2 tbsp. flourINSTRUCTIONSGnocchi DoughPreheat oven to 400 F. Wash and dry potatoes. Pierce potatoes all over with a knife (to keep them from bursting) and place on a baking sheet. Bake at 375 F for 30-60 minutes, or until soft. Let cool for 10 minutes, or until easy to work with, and then scoop out the insides and discard the skins.In a medium bowl, combine flour and salt.Mash potatoes (or run through a rice for really smooth gnocchi) in a large bowl, then begin to stir in flour mixture. Continue to mix until a shaggy dough forms.Knead dough for a few minutes or until smooth. If it's sticking to your hands, add a tablespoon or two of extra flour to the dough.Divide the dough into 4 sections. Roll one section to 3/4 inch thickness, then cut the dough into 3/4 inch thick dumplings. At this point, you can roll them across the tines of a fork to give them the characteristic ridges, but it is not required.Repeat with the rest of the dough until all gnocchi are formed. Place on a lightly floured baking sheet, cover with plastic wrap, and refrigerate for up to 12 hours or freeze until solid then transfer to a plastic bag and keep frozen for up to 3 months. (You can boil them straight from the freezer!)Sausage and Peppers GnocchiBring a large pot of salted water to a boil. Once boiling, carefully drop in gnocchi and cook for 2 minutes, or until they float to the top of the water.While water is heating, prepare the rest of the dish:Heat oil in a large skillet over medium heat. Add sausage and brown on all sides, crumbling the sausage into smaller chunks with a spatula. Once all sides are browned, remove sausage to a plate and drain off all but 3 tbsp of grease.Add onions and peppers to the skillet and cook for 5-7 minutes, stirring occasionally. Carefully pour in Guinness and simmer mixture for an additional 5-7 minutes, or until the liquid has reduced and the alcohol has burned off.Stir in the stock and heat to boiling. Make a small slurry of the Guinness/stock mixture and the flour by whisking the flour with a few tbsp of liquid from the skillet. Once smooth, stir this mixture back into the skillet. Return sausage to skillet and simmer for 3-5 minutes or until sauce has thickened. Stir in cooked gnocchi and serve.Source: https://www.simpledish.com/

6.Spinach Salad with Parmesan Vinaigrette

spinache-salad-recipe

INGREDIENTSSalad4 cups of packed power greens1/2 cup of thinly shaven radishes1/2 cup of cooked and thinly sliced asparagus1/2 cup of cooked peasKosher salt and fresh cracked pepper to tasteVinaigrette1/2 cup of grated Parmesan cheese1/3 cup of red wine vinegar1 tsp. of dijon mustard1/3 cup of olive oilChickenone 8 oz. chicken breast1 tsp. of olive oil1 lemon3 sprigs of fresh thymeKosher salt and fresh cracked pepper to tasteINSTRUCTIONSIn a saute pan on high heat with 1 tsp. of olive oil add in a seasoned chicken breasts. Cook for 3 to 4 minutes. Flip the the chicken over, squeeze on the lemon juice, add in the squeezed lemon, place the thyme sprigs right on top of the chicken and finish cooking in the oven on 350 F for 10 to 12 minutes. Remove from the pan and let it rest for 2 to 3 minutes before slicing.Place the Parmesan cheese, vinegar, and dijon mustard into a blender and turn it to high. Slowly drizzle in the olive oil until the dressing has emulsified. Season with salt and pepper.To Make: Place the greens, radishes, asparagus and peas into a bowl and add in some dressing and toss. Season the salad with salt and pepper and serve with the sliced chicken breast.Source: https://www.simpledish.com/

7.Mustard Honey Fried Chicken

Honey-Mustard-and-Garlic-Oven-Fried-Chicken

INGREDIENTS2 lb. chicken (boneless, skinless thighs and drumsticks)Breading2 1/2 cups flour3 tbsp. mustard powderpinch each salt and pepperEggspinch each salt and pepper6 eggs1/4 cup honeySweet Milk Mixture2 cups milk1/2 cup honeyoil for frying (canola)INSTRUCTIONSSweet Milk MixtureMix 2 cups of honey, and 1/4 cup of honey. Soak chicken in this mixture for a minimum of an hour.Then, coat chicken with flour, then egg and then back into the flour.Heat oil (at least 4 inches) to 350 F and fry chicken a few pieces at a time until just golden. Bake at 350 F for 15-20 minutes with a wire rack underneath. Turn halfway through.Sprinkle with a bit of salt and enjoy.Source: https://www.simpledish.com/

8. 15-MinuteChicken Chili

15-minute--Chicken-Chili

what you need2-1/2 cups shredded cooked chicken1 can (15.5 oz.) chili beans1 can (10 oz.) diced tomatoes and green chiles, undrained2 Tbsp. A.1. Sweet Hickory Saucemake itCOOK ingredients in saucepan on medium heat 5 min. or until heated through, stirring occasionally.Source: https://www.kraftrecipes.com/

9.Spicy Chicken Lasagna Roll-Ups

spicy-chicken-lasagna-rollups-recipe

what you need1 jar (24 oz.) spaghetti sauce1 tsp. Italian seasoning1 tsp. crushed red pepper3 cups shredded cooked chicken2 cups KRAFT Shredded Mozzarella Cheese, divided1/2 cup KRAFT Grated Parmesan Cheese2 eggs, beaten12 rinsed cooked lasagna noodlesmake itHEAT oven to 375F.MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella. BAKE 25 min. or until heated through.Source: https://www.kraftrecipes.com/

10.Creamy Ranch-Chicken Casserole

creamy-ranch-chicken

what you need1 green pepper, chopped1 onion, chopped1 Tbsp. oil2 cups chopped cooked chicken1 can (10.7 oz.) condensed cream of chicken soup1 can (10 oz.) diced tomatoes with green chiles, undrained1 cup KRAFT Classic Ranch Dressing1 tsp. chili powder1-1/2 cups KRAFT Shredded Cheddar Cheese12 corn tortillas (6 inch), cut into strips1 cup tortilla chips (1 oz.), coarsely crushed2 Tbsp. chopped fresh cilantromake itHEAT oven to 350Ā°F.COOK vegetables in hot oil in large skillet 5 min. or until crisp-tender, stirring frequently. Remove from heat.STIR in chicken, soup, tomatoes, dressing and chili powder.SPREAD 1/3 of the tortilla strips onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the chicken mixture and cheese. Repeat layers twice.BAKE 30 min. or until heated through. Top with crushed chips and cilantro.Source: https://www.kraftrecipes.com/

11.Pretzel Chicken Dippers

pretzel-chicken-dippers

what you need1-1/2 lb. boneless skinless chicken breasts, cut into 1-1/2- to 2-inch pieces1 pkt. SHAKE N BAKE Crunchy Pretzel Flavor Seasoned Coating Mix1/4 lb. (4 oz.) VELVEETAĀ®, cut into 1/2-inch cubes3 Tbsp. milk1 tsp. GREY POUPON Dijon Mustardmake itHEAT oven to 400F.COAT chicken with coating mix and bake as directed on package.MICROWAVE remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.SERVE chicken with sauce.kraft kitchens tips PRETZEL CHICKEN STRIPSPrepare as directed, cutting chicken breasts into 1-1/2-inch-wide strips instead of the chunks.Source: https://www.kraftrecipes.com/

12.STOVE TOP One-Dish Chicken Bake

stove-top-classic-one-dish-chicken-

what you need1-2/3 cups hot water1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces1 can (10-3/4 oz.) condensed cream of mushroom soup1/3 cup BREAKSTONE'S or KNUDSEN Sour Creammake itHEAT oven to 400F.ADD hot water to stuffing mix; stir just until moistened.PLACE chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.BAKE 30 min. or until chicken is done.Source: https://www.kraftrecipes.com/

13.Slow-Cooker Tex-Mex Chicken

tex-mex-chicken

what you need1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELLĀ® Taco Seasoning Mix2 Tbsp. flour1 each green and red pepper, cut into 1-inch-wide strips1 cup frozen corn1-1/2 cups TACO BELLĀ® Thick & Chunky Salsa2 cups hot cooked long-grain white rice1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese2 green onions, slicedmake itTOSS chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).STIR chicken mixture. Serve over rice topped with cheese and onions.Source: https://www.kraftrecipes.com/

14.A.1. Skillet Chicken

A1-chicken-skillet

what you need1 Tbsp. olive oil4 small boneless skinless chicken breasts (1 lb.)1 green pepper, cut into thin strips1/2 cup chopped onions1 can (14.5 oz.) diced tomatoes, undrained1/4 cup A.1. Original Sauce2 Tbsp. chopped fresh parsleymake itHEAT oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165F). Remove from skillet; cover to keep warm.ADD peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1.RETURN chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.Source: https://www.kraftrecipes.com/

15.Indian Spiced Chicken and Chutney

indian-pice-chutney

Ingredients:Spicy Yogurt Marinade1/2 cup plain yogurt1 tablespoon lemon juice2 teaspoons grated gingerroot1/2 teaspoon paprika1/2 teaspoon ground coriander1/2 teaspoon salt1/4 teaspoon ground red pepper (cayenne)1/8 teaspoon ground clovesChicken and Chutney4 boneless skinless chicken breasts (about 1 1/4 lb)1/2 cup purchased mango chutneyHot cooked basmati rice or regular long-grain white rice, if desiredDirections:1. In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.2. In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165Ā°F). Top with chutney. Serve with rice.Source: https://www.bettycrocker.com/

16.Sweet-and-Spicy Chicken Stir-Fry

Sweet and Spicy Chicken Stir Fry

what you need1 lb. boneless skinless chicken breasts, cut into bite-size pieces1 Tbsp. oil3 cups cut-up mixed fresh vegetables (green and red bell peppers, baby carrots, mushrooms, snow peas)1 clove garlic, minced1/4 cup KRAFT Classic CATALINA Dressing2 Tbsp. hoisin sauce1/4 tsp. crushed red pepper2 cups hot cooked long-grain white ricemake itCOOK and stir chicken in hot oil in large skillet on high heat 3 min.ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.SERVE chicken mixture over rice.Source: https://www.kraftrecipes.com/

17.Easy Italian Pasta Bake

easy-italian-pasta

what you need1 lb. extra-lean ground beef3 cups BarillaĀ® Whole Grain Penne, cooked1 jar BarillaĀ® Roasted Garlic sauce1/3 cup KRAFT Grated Parmesan Cheese, divided1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheesemake itHEAT oven to 375Ā°F.BROWN meat in large skillet; drain. Return to skillet. Add pasta, spaghetti sauce and half the Parmesan; mix well.SPOON into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.BAKE 20 min. or until heated through.Source: https://www.kraftrecipes.com/

18.Enchilada Pasta Bake

what you need4-1/2 cups medium pasta shells, uncooked2 tsp. oil1 yellow onion, chopped1 red pepper, chopped1 pkg. (1.25 oz.) TACO BELLĀ® Taco Seasoning Mix1 can (14.5 oz.) no-salt-added diced tomatoes, undrained2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast1 can (15 oz.) no-salt-added black beans, rinsed3 green onions, thinly sliced, divided1/3 cup chopped fresh cilantro, divided1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIAmake itHEAT oven to 375Ā°F.COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.Source: https://www.kraftrecipes.com/

19.Cheesy & Beefy Tomato Corkscrew Pasta Bake

cheesy-beefy-pasta-bake

what you need1 pkg. (16 oz.) cavatappi, uncooked1 Tbsp. olive oil1 onion, chopped1 green pepper, chopped3 cloves garlic, minced3/4 lb. lean ground beef1 can (14.5 oz.) diced tomatoes, undrained1 cup marinara sauce1/3 cup KRAFT Grated Parmesan Cheese, divided1 tsp. dried oregano leaves1/2 tsp. crushed red pepper8 oz. VELVEETAĀ®, cut into 1/2-inch cubesmake itCOOK pasta as directed on package, omitting salt.MEANWHILE, heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add meat; cook until browned, stirring occasionally. Add diced tomatoes, marinara sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.HEAT oven to 350F. Drain pasta. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.BAKE 20 to 25 min. or until heated through, uncovering for the last 10 min. Sprinkle with remaining Parmesan.Source: https://www.kraftrecipes.com/

20. WeeknightItalian Pasta Bake

italian-pasta-bake

what you need1 pkg. (9 oz.) refrigerated cheese tortellini1/2 cup boiling water1 green pepper, chopped1 zucchini, sliced1-3/4 cups marinara sauce1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheesemake itHEAT oven to 375Ā°F.COMBINE all ingredients except cheese in 13x9-inch baking dish; cover.BAKE 30 min.; stir. Sprinkle with cheese.BAKE, uncovered, 10 min. Let stand 5 min. before serving.Source: https://www.kraftrecipes.com/

21.Cheddar Pepper Jack-Pasta Bake

cheddar-pepper-jack

what you need1-1/2 cups cavatappi, uncooked1 cup KRAFT Shredded Sharp Cheddar Cheese1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA3 Tbsp. butter or margarine, divided1 canned chipotle pepper in adobo sauce, chopped1 clove garlic, minced2 Tbsp. flour2 cups milk1/4 cup panko bread crumbsmake itHEAT oven to 350Ā°F.COOK pasta as directed on package, omitting salt.MEANWHILE, combine cheeses; set aside. Melt 2 Tbsp. butter in large saucepan on low heat. Add peppers and garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups cheese mixture; stir until melted.DRAIN pasta. Add to cheese sauce; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese mixture. Melt remaining butter in small skillet on medium heat. Add bread crumbs; cook and stir 1 to 2 min. or until lightly toasted. Sprinkle over cheese mixture.BAKE 20 min. or until heated through.Source: https://www.kraftrecipes.com/

22.Cheesy Ham & Broccoli Pasta Bake

cheesy-ham-broccoli

what you need3 cups penne pasta4 cups broccoli florets3 Tbsp. butter2 Tbsp. flour2 cups milk1 cup KRAFT Shredded Sharp Cheddar Cheese1 cup KRAFT Shredded Mozzarella Cheese1/4 cup KRAFT Grated Parmesan Cheese1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, choppedmake itCOOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. of the pasta cooking time.MEANWHILE, melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add cheeses; cook and stir 2 to 3 min. or until melted.DRAIN pasta mixture; return to pan. Stir in cheese sauce and ham; spoon into 2-qt. casserole sprayed with cooking spray.BAKE 20 min. or until heated through.Source: https://www.kraftrecipes.com/

23.Creamy Baked Ziti

creamy-baked-ziti

what you need4 cups ziti pasta, uncooked1 jar (24 oz.) spaghetti sauce1 can (14-1/2 oz.) diced tomatoes, undrained6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA1/3 cup KRAFT Grated Parmesan Cheesemake itHEAT oven to 375F.COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.BAKE 20 min. or until heated through.Source: https://www.kraftrecipes.com/

24.Creamy Zucchini & Spinach Rigatoni

creamy-zucchini-ragatoni

what you need3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked1 tsp. oil1 zucchini, sliced1/2 lb. sliced fresh mushrooms2 cloves garlic, minced1 Tbsp. flour1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper1 cup fat-free reduced-sodium chicken broth4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed1 pkg. (6 oz.) baby spinach leaves1/4 cup KRAFT Grated Parmesan Cheese1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, dividedmake itHEAT oven to 375F.COOK pasta in large saucepan as directed on package, omitting salt.MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.BAKE 10 min. or until mozzarella is melted.Source: https://www.kraftrecipes.com/

25.Bart's Crab Cakes

bart-CrabCakes

what you need4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened3/4 cup KRAFT Real Mayo Mayonnaise, divided2 eggs1 Tbsp. lime juice1 lb. lump crabmeat, drained, flaked30 saltine crackers, crushed1 small each red, yellow and green pepper, finely chopped1 small onion, finely chopped1 Tbsp. butter1 Tbsp. oil2 tsp. GREY POUPON Dijon Mustardmake itMIX cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.COOK butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.MIX mustard and remaining mayo until blended. Serve with crab cakes.Source: https://www.kraftrecipes.com/

26.Louisiana Crab Cakes

louisian_crabcakes

what you need1 lb. fresh crabmeat, well picked over1/2 cup finely chopped red peppers1/4 cup finely chopped onions2 eggs, beaten1/2 tsp. hot pepper sauce27 RITZ Crackers, finely crushed (about 1 cup), divided1/2 cup KRAFT Classic Ranch Dressing2 Tbsp. GREY POUPON Dijon Mustard1/4 cup oilmake itMIX crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.HEAT oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.Source: https://www.kraftrecipes.com/

27.Easy Pleasing Meatloaf

meatloaf

what you need2 lb. lean ground beef1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken1 cup water2 eggs, beaten1/2 cup KRAFT Original Barbecue Sauce, dividedmake itHEAT oven to 375Ā°F.step 1 PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.step 2 MIX just until blended.step 3 SHAPE into loaf in 13x9-inch baking dish.step 4 TOP with remaining barbecue sauce. Bake 1 hour or until done (160F).Source: https://www.kraftrecipes.com/

28.Potato-Topped Mini Meatloaves

potato-top-meatloaf

what you need1 lb. ground beef1 pkg. (6 oz.) STOVE TOP Stuffing Mix1 cup water2 Tbsp. A.1. Original Sauce6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed3 cloves garlic, minced3 cups hot mashed potatoes1/4 cup chopped fresh parsley1 jar (12 oz.) beef gravy, warmedmake itHEAT oven to 375F.MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.BAKE 20 to 25 min. or until done (160Ā°F).ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.Source: https://www.kraftrecipes.com/

29.Creamy Chicken Fajitas

creamy-chicken-fajitas

what you need1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread2 Tbsp. milk2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELLĀ® Taco Seasoning Mix1-1/2 lb. boneless skinless chicken breasts, cut into strips1 cup each thin onion slices and green pepper strips12 flour tortillas (6 inch), warmed1 cup KRAFT Mexican Style Finely Shredded Four Cheesemake itMIX cream cheese spread, milk and seasoning mix until blended.COOK chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.SPOON chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.Source: https://www.kraftrecipes.com/

30.Steak Fajitas

steak-fajitas

what you need2/3 cup A.1. Original Sauce2 large canned chipotle peppers in adobo sauce, finely chopped3 lb. boneless beef sirloin steak, cut into strips1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream2 Tbsp. fresh lime juice2 Tbsp. oil, divided2 green peppers, cut into strips2 red peppers, cut into strips1 large onion, halved, sliced12 flour tortillas (8 inch), warmedmake itMIX steak sauce and chipotle peppers in large bowl. Add meat; toss to evenly coat with sauce. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and lime juice. Refrigerate until ready to use.REMOVE meat from marinade; discard marinade. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat, in batches; cook and stir 3 min. or until evenly browned. Remove from skillet; cover to keep warm. Add remaining oil, green peppers, red peppers and onions to skillet; cook and stir 3 to 4 min. or until vegetable are crisp-tender.RETURN meat to skillet; stir. Cook 5 min. or until heated through, stirring occasionally. Spoon down centers of tortillas; top with sour cream mixture. Roll up.Source: https://www.kraftrecipes.com/