Recipes

Fresh Asian Chicken Salad

What You'll Need:

1 small boneless skinless chicken breast half (4 oz.)
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 cups torn salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally sliced snow peas
1 small carrot, cut into match like sticks
1 Tbsp. PLANTERS Slivered Almonds, toasted

Make It:

 

RUSH chicken with 2 tsp. dressing.

COOK in nonstick skillet on medium-high heat 2 min. on each side or until browned on both sides; cover. Simmer on medium-low heat 5 min. or until done (165ºF), turning occasionally. Slice chicken.

COVER 2 plates with lettuce; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing. 

 

PHILLY Stuffed Mushrooms 

What You'll Need:

3 pkg. (8 oz. each) mushrooms
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkt. Italian dressing mix
1/4 cup mayonnaise
2 Tbsp. minced onion
1 Tbsp. chopped fresh parsley
1 cup grated Parmesan cheese
1/8 tsp. ground red pepper (cayenne)
1 pkg. stuffing mix
3 Tbsp. butter, melted

 

Make It:

 

PREHEAT oven to 350ºF.

CLEAN mushrooms and remove stems; set aside.

MIX cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.

PUT stuffing mix in separate bowl.

STUFF mushrooms with the cream cheese mixture.

PRESS cream cheese side of mushrooms into the stuffing mix until well coated.

PLACE mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.

BAKE for 30 min. Enjoy!

Rosemary-Garlic Pasta Primavera 

What You'll Need:

2-2/3 cups penne pasta, uncooked
2 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups baby spinach leaves
1 red pepper, cut into thin strips
1/2 cup thinly sliced zucchini
1 pouch (2 oz.) KRAFT Parmesan Seasoning Blend Rosemary and Garlic

Make It:

 

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until done. Add next 3 ingredients; cook and stir 4 min. or until peppers are crisp-tender and spinach is wilted.

DRAIN pasta. Add to ingredients in skillet with Parmesan blend; Mix lightly.

 

 

Best-Ever Chocolate Fudge Layer Cake

What You'll Need:

 

8oz. BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

4 eggs

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup oil

1/2 cup water

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

2 Tbsp. PLANTERS Sliced Almonds

 

Make It:

 

HEAT oven to 350°F.

CHOP 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

 

 

 Frozen Margarita

What You'll Need:

6-ounce can frozen limeade concentrate
6 ounces tequila
2 ounces triple sec
6 ounces lemon-lime soda
5 cups crushed ice
Lime slices
Margarita salt

Make It:

 

Pour limeade concentrate, tequila, triple sec and soda into large plastic container, and stir to mix. Fill blender with 5 cups crushed ice. Add limeade mixture to ice in blender and blend until slushy. Pour into salt-rimmed Margarita glasses. Garnish with lime slices.

Makes about 6 margaritas, depending upon the size of your glass.
Note: Squeeze half a lime into a small dish with a flat bottom. Dip each glass into the lime juice and then into the margarita salt.