Cheesy Zucchini Boats

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

• 4 zucchini, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, chopped
• 5 plum tomatoes, chopped
• 1 cup bread crumbs
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 teaspoon dried oregano
• Salt and pepper
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Tuscan-Style Cauliflower

Recipe & picture courtesy of Rachael Ray

6 Servings
Prep 10 min
Cook 40 min

• 1/2 cup extra-virgin olive oil
• 1 clove garlic, crushed
• 2 pounds tomatoes—peeled, seeded and chopped, or 4 cups canned tomatoes, drained and chopped
• 1 head cauliflower, broken into 1-inch florets
• 1/2 cup boiling water
• Salt and pepper
• 1/2 cup finely chopped flat-leaf parsley

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
2. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

**Personal Review: No Review Yet**

Roasted Tomato Tortilla Soup

Recipe & picture courtesy of Hunt’s

Hands On: 15 minutes
Total: 40 minutes
Makes: 6 servings (about 1-1/4 cups plus garnishes each)

• 1 tablespoon Pure Wesson Canola Oil
• 1 cup frozen whole kernel corn
• 1 cup chopped red onion
• 1/2 cup chopped celery
• 2 teaspoons minced jalapeno pepper
• 1 tablespoon minced garlic
• 3-1/2 cups reduced-sodium chicken broth
• 1 can (14.5 oz each) Hunt’s Fire Roasted Diced Tomatoes, drained
• 1-1/2 cups shredded cooked chicken breast
• 1/2 cup diced queso fresco cheese
• 3/4 cup sour cream
• 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
• 3 tablespoons chopped fresh cilantro

1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

**Personal Review: No Review Yet**

One-Pan Italian Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

• 2 lb. ground beef
• 2 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth
• 1 cup water
• 2 cups bow tie pasta (farfalle), uncooked
• 1 medium zucchini, sliced
• 1 can (6 oz.) tomato paste
• 1/4 tsp. Italian seasoning
• 1 cup KRAFT Shredded Mild Cheddar Cheese

1. Brown meat with garlic in large skillet; drain. Return to skillet.
2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

**Personal Review: No Review Yet**

Beef and Beer Chili

Recipe & picture courtesy of My Recipes

Serves 4

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Italian Baked Chicken and Pastina

Recipe & picture courtesy of Food Network

Cook Time: 40 min
Yield: 4 servings

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

**Personal Review: No Review Yet**

Tex-Mex Lasagna

Recipe & picture courtesy of My Recipes

Makes 4 servings

• 3/4 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 (14.5-ounce) can no salt-added diced tomatoes
• 1 (8-ounce) can no salt-added tomato sauce
• Cooking spray
• 6 precooked lasagna noodles (such as Barilla or Vigo)
• 1 cup frozen whole-kernel corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

1. Preheat oven to 450°.
2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Tex-Mex Chicken and Rice Casserole

Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9-ounce package chicken-flavored rice and vermicelli mix
• 1 14-ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken or turkey
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 teaspoon dried basil, crushed
• 1-1/2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (2 ounces)

1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Three Cheese Chicken Penne Pasta Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings

• 1-1/2 cups multigrain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
2. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
4. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

**Personal Review: Really easy to make and it tasted wonderful!  Depending on the spaghetti sauce you’re using I would chop up some onions and add it to the mix.**

Taco Soup

Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings, 1 cup each

• 1 lb. extra lean ground beef
• 1 onion, chopped
• 3 cans (15.5 oz. each) mild chili beans, undrained
• 1 can (14.5 oz.) whole tomatoes, undrained
• 1 can (14.25 oz.) corn, undrained
• 1 can (8 oz.) tomato sauce
• 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 1-1/2 cups water
• 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

1. Brown meat with onions in large saucepan; drain.
2. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
3. Serve topped with the cheese.

**Personal Review: No Review Yet**