Pan Roasted Steak Dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

• 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
• 1/2 cup KRAFT Light CATALINA Dressing, divided
• 1/2 tsp. pepper
• 1 onion, chopped
• 3 cups small broccoli florets
• 1-1/2 cups very thinly sliced carrots (4 large carrots)
• 1-1/2 cups instant brown rice, uncooked

1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Shortcut Chicken Manicotti

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr
Makes: 4 servings, 3 stuffed manicotti each

• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/2 cups water
• 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 2 cups frozen broccoli florets
• 12 manicotti shells, uncooked
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13×9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.
2. Stuff manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
3. Bake 45 to 50 min. or until manicotti is tender and chicken is done.

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

• 1 lb. large cauliflower florets
• 1 lb. large broccoli florets
• 1/2 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
• 10 RITZ Crackers, crushed
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Baked Macaroni and Cheddar

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 35 min

• 1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
• 1 pound whole wheat elbow pasta
• 2 1/2 tablespoons butter
• 1/2 cup finely chopped shallots (about 3)
• 3 tablespoons flour
• 3 1/2 cups low-fat milk
• 3 tablespoons cornstarch
• 12 ounces cheddar cheese, cut into small cubes
• 6 tablespoons grated parmesan cheese
• Salt and pepper
• 1 clove garlic, smashed
• 3 tablespoons bread crumbs

1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

**Personal Review: I had a problem with the sauce thicking – I added a bit more flour and that seemed to work.  Also, I added chopped garlic vs smashed garlic and left the garlic in the mixture – I would make more of that next time as well, it was a great topping.  I added chopped ham too – nice additive.  This tasted wonderful!**

Teriyaki Salmon Supper

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 53 min
Makes: 4 servings

• 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
• 4 salmon fillets (1 lb.), skin removed
• 2 cups small broccoli florets
• 1 cup short thin red pepper strips (about 1 medium)
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant white rice, uncooked
• 1/4 cup thinly sliced green onions (about 1 medium)

1. Pour 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
2. Preheat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
3. Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

**Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.

**Personal Review: No Review Yet**

Zesty Chicken and Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 25 minMakes:
6 servings, 1 cup each

• 1 pkg. (8 oz.) fusilli pasta
• 1/2 cup KRAFT Light House Italian Dressing, divided
• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large red pepper, chopped
• 1 small onion, thinly sliced
• 1 Tbsp. chopped fresh parsley
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package.
2. Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
3. Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
   Kraft Kitchens Tips

Substitute
Substitute cleaned uncooked shrimp for the chicken, reducing the cooking time to 2 min. or until shrimp turn pink before adding the vegetables and parsley.

 **Personal Review:  I threw this together and it was AWESOME. Very simple to make and you can throw any kind of pasta you like in.  I plan on making this one again!**

Asian Peanut Noodles

Recipe & picture courtesy of Family Circle

Makes: 4 servings
Prep: 10 minutes
Cook: 7 minutes

• 1 package (8.8 ounces) thin rice noodles
• 1/2 cup prepared peanut sauce
• 1 tablespoon rice vinegar
• 1 teaspoon low-sodium soy sauce
• 1 tablespoon olive oil
• 1 bag (16 ounces) frozen Asian vegetable blend
• 1/3 cup dry-roasted peanuts, chopped

1. Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
2. Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
3. Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.

  **Personal Review: No Review Yet**

Orange Beef and Broccoli

Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

• 3 tablespoon(s) cornstarch
• 1 large egg white
• 1/2 cup(s) chicken broth
• 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
• 2 tablespoon(s) reduced-sodium soy sauce
• 1 1/2 teaspoon(s) grated fresh ginger
• 1 1/2 teaspoon(s) garlic paste
• 3 tablespoon(s) canola oil
• 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
• 1 navel orange
• 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
• 1 bag(s) (16-ounce) broccoli florets
• 1/2 cup(s) shredded carrots
• Cooked rice

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**