EASY LEMON-CHICKEN PICCATA

Food & Family Magazine
Kraft

3 large lemons
4 small boneless, skinless chicken breast halves
1/4 cup Mayonnaise
22 Ritz crackers, finely crushed
2 Tablespoons olive oil
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 Tablespoon butter
1 Tablespoon capers
 
Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.
 
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done (165 degrees). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
 
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

Serving Suggestion: Serve chicken and sauce over hot cooked angel hair pasta.

prep 10 minutes
total 33 minutes
makes 4 servings

Strawberry Pretzel Squares

Kraft Foods
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.

STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Creamy Chicken & Broccoli Casserole

Kraft Philadelphia Cooking Creme

What You Need
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/2 cup milk
24 RITZ Crackers, crushed (about 1 cup)
1 Tbsp. butter, melted

HEAT oven to 400ºF.
COMBINE first 5 ingredients in 13x9-inch baking dish; cover.
BAKE 25 min. Meanwhile, mix cracker crumbs and butter.
STIR chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.

Substitute
Substitute 1 pkg. (16 oz.) frozen green beans for the frozen broccoli.

Creamy Bacon Fettuccine

Kraft
Philadelphia Cooking Creme
6 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 pound fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels.

Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.

Add cooking creme, milk and peas; cook and stir 3 minutes. Add bacon and pasta; stir to coat.

Asparagus Bow-tie Pasta

Kraft
Food & Family Magazine
2 cups farfalle (bow-tie pasta), uncooked
1 pound fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 Tablespoon chopped fresh oregano
1 cup Kraft shredded Italian Five Cheese with a Touch of Philadelphia

Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

EXTRA: Add 1 1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.

Pulled Chicken Minis with Ranch Slaw

Food & Family Magazine
Kraft

3 cups shredded cooked chicken
3/4 cup Kraft Original Barbecue Sauce
2 1/2 cups coleslaw blend (cabbage slaw mix)
1/4 cup Kraft Ranch Dressing
1 pkg. (12 oz.) Hawaiian rolls (12 rolls)

Cook chicken and barbecue sauce in covered saucepan on medium-low heat 10 min. or until heated through, stirring frequently.

Meanwhile, toss coleslaw blend with dressing.

Fill rolls with chicken mixture and coleslaw just before serving.

Prep 5 min. Total 15 min. Makes 12 servings

Roasted New Potatoes

Food & Family Magazine
Kraft

2 pounds new potatoes, halved
6 slices bacon, chopped
3 Tablespoons Zesty Italian Dressing
1/3 cup Mayonnaise
1 Tablespoon lemon juice
1 clove garlic, minced
2 Tablespoons shredded parmesan cheese
2 teasponns chopped fresh parsley

Heat oven to 400 degrees. Combine potatoes, bacon and dressing; spread onto bottom of 15x10x1 inch pan. Bake 45 minutes or until potatoes are tender and crisp around the edges, stirring after 25 minutes. Meanwhile, mix mayo, lemon juice and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

Baby Shower Menu

Chicken Salad Panini
Kraft Foods

2 1/2 cups chooped cooked chicken breast
1/4 cup KRAFT Mayo light Mayonnaise
2 Tablespoons OSCAR MAYER real bacon bits
2 Tablespoons thin green onion slices
2 Tablespoons KRAFT light Ranch dressing
1 Tomato, but into thin slices
Cheese slices

Mix chicken, mayo, bacon, onions and dressing; spread onto slices of breade. Top with tomatoes, cheese and remaining bread.
Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat until golden brown.

*I did not use tomato or cheese and I served them on croissants so I did not grill them.

Orange Jell-O Cream Salad
Nancy Evans

1 small box sugar free Orange Jell-O
1 small box sugar free Vanilla Instant Pudding
1 can mandarin oranges, drained
1 small container cottage cheese
1 small tub cool whip
1 small can crushed pineapple

Mix all ingredients. Blend well. Chill.

*I am substituting Raspberry Jell-O and frozen Raspberries so it will be pink. I also forgot to add the pineapple, but it was still yummy.

Pasta Salad
Cathy Pollock

Apple-Cranberry Slaw

Kraft

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

MIX dressing and syrup in large bowl.
ADD remaining ingredients; toss to coat.
REFRIGERATE 1 hour.

Kraft Kitchens Tips
Special Extra:
Add 1/2 cup chopped toasted PLANTERS Walnuts.

Make Ahead:
Slaw can be prepared ahead of time. Refrigerate up to 24 hours before serving.

Caramel Crunch Bars

Kraft

4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. Milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
4 squares BAKER'S Semi-Sweet Chocolate, melted

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; top with peanuts, marshmallows and crushed pretzels. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Kraft Kitchens Tips
Substitute:
Prepare as directed, using HONEY MAID Chocolate Grahams.
Take Along:
These bars travel well. Store in airtight container at room temperature before transporting to your destination.

Cheesy Chicken & Broccoli Bake

Kraft/Velveeta


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.
BAKE 40 min. or until chicken is done.

Kraft Kitchens Tips:

Substitute 3/4 cup CHEEZ WHIZ Cheese Dip for the VELVEETA.

Chicken & Green Bean Bake
Omit VELVEETA. Prepare as directed, using STOVE TOP Traditional Sage Stuffing Mix and substituting frozen green beans for the broccoli.

Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.