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.**

Parmesan Crescent-Topped Chicken A La King

Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

• 2 tablespoons butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
• 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers^TM frozen cut green beans
• 1 cup thin red bell pepper strips (1 medium)
• 1/2 cup sliced green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese

Topping

• 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

Perfect Winter Beef Stew

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings, 1-1/4 cups each

• 3/4 cup KRAFT Zesty Italian Dressing
• 2 lb. beef for stew, such as chuck roast, cut into 1-inch chunks
• 6 slices OSCAR MAYER Bacon, chopped
• 3 cups sliced fresh mushrooms
• 1 large onion, chopped
• 6 carrots, sliced
• 1-1/2 lb. potatoes, peeled, cut into large chunks
• 1 can (14-1/2 oz.) stewed tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth

1. Pour dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.
2. Add mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.
3. Bring to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until meat is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min..

How to Prepare Stew in Slow Cooker

1. Marinate beef and cook bacon, onions and mushrooms as directed. Remove beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker.
2. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.

**Personal Review: This had very little flavor – I would highly reccomend marinating the beef for more than 30 minutes to give the beef a bit more flavor.  We also ended up adding Franks Red Hot Sauce, garlic powder and salt & pepper to give it a bit more flavor.  I did this in the slow cooker as well on low heat.  We threw the leftovers into the fridge for the next day and it tasted great.  This was much better as a leftover than first taste.**

Stuffed Shells with Vegetable Bolognese Sauce

Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. olive oil
• 1 large sweet onion, finely chopped
• 1 medium zucchini, chopped
• 1 large carrot, chopped
• 1 medium red or orange bell pepper, chopped
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
• 2 cups chopped baby spinach leaves
• 1 box jumbo shells pasta (about 24 shells), cooked and drained

1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

**Personal Review: No Review Yet**

Taco Salad Bowls

Recipe & picture courtesy of Kraft Foods

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

• 4 flour tortillas (8 inch)
• 1 Tbsp. chili powder, divided
• 3/4 lb. extra lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

• 8 ounces elbow macaroni, or other pasta shape
• 1/2 cup light mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1/2 to 1 teaspoon hot pepper sauce
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 cup grape tomatoes, halved
• 3 stalks celery, trimmed and sliced (1 cup)
• 2 large carrots, trimmed, peeled and grated (about 1 cup)
• 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
• 1/2 of a sweet green pepper, seeded and chopped

1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

**Personal Review: No Review Yet** 

Moo-Shu Chicken

Recipe & picture courtesy of Family Circle

Makes: 10 rolls
Prep: 10 minutes
Cook: 10 minutes

• 1 tablespoon sesame oil
• 2 cloves garlic, chopped
• 1 bag (10 ounces) shredded coleslaw mix
• 1 bag (8 ounces) shredded carrots
• 4 scallions, sliced
• 1/4 cup hoisin sauce
• 2 tablespoons reduced- sodium soy sauce
• 10 flour tortillas (6 inches)
• 3 cups shredded cooked chicken (from a rotisserie chicken)

1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

**Personal Review: No Review Yet**

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!**

Creamy Vegetable Bake

Recipe & picture courtesy of Kraft Foods

Serves 10
Prep Time: 20 min
Total Time: 50 min

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
• 1/3 cup milk
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. dried basil leaves
• 4 large carrots, diagonally sliced
• 8 oz. sugar snap peas
• 8 oz. fresh asparagus, cut into 1-inch lengths
• 1 large red pepper, chopped
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1. Preheat oven to 350ºF. Mix cream cheese and milk in large microwaveable bowl. Microwave on HIGH 1 min. or until cream cheese is melted and mixture is blended. Add Parmesan cheese and basil; stir until blended. Add vegetables; toss to coat.
2. Spoon into greased 13×9-inch baking dish. Prepare stuffing mix as directed on package; spoon evenly over vegetable mixture.
3. Bake 30 min. or until heated through and stuffing is golden brown.

**Personal Review: Kraft Foods is calling this a main meal – I think this would be better classified as a side dish.  I wasn’t too impressed with it but it wasn’t horrible by any means.  Something different.**