30 Surprisingly Easy Dinner Recipes

easy-dinner-recipe-ideas

1. Goulash

goulash-recipe1

Prep time 15 mins, Cook time 40 mins, Total time 55 mins. Serves: Serves 6 to 8
Ingredients:
1½ pounds ground beef
1 large onion, diced
3 cloves garlic, minced
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes, non-drained
3 cups water
1 tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
1 (15¼ ounce) can whole kernel corn, drained
2 cups uncooked elbow macaroni
shredded cheddar cheese (optional)
Instructions
In a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease. Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent. Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in uncooked macaroni and corn and simmer uncovered for 20 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.
Source: http://southernbite.com/

2. Green Chicken & Veggie Soup

SONY DSC

INGREDIENTS
1 tbsp. extra virgin olive oil
1 small onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 stalks of celery, chopped
3 cloves chopped garlic
1 tsp. ground cumin
2 tsp. dried oregano
12 oz. shredded chicken (I like using a rotisserie)
2 small zucchini, chopped
1/2 cup frozen corn
1 bunch cilantro, stemmed
6 cups low sodium chicken broth or homemade stock
1 Serrano pepper
Salt and pepper to taste

INSTRUCTIONS
Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.
While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.
Source: http://www.simpledish.com/

3. Turkey & Pumpkin Chili

turkey_pumpkin_chili

INGREDIENTS
1 tbsp. extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
3 cloves garlic, minced
1 lb. lean ground turkey
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can pumpkin puree
3 cups low sodium, organic chicken broth
1 tbsp. chili powder
1 tsp. ground cumin
1/8th tsp. ground cinnamon
1 (15 oz.) can of black beans
Salt and pepper to taste
INSTRUCTIONS
Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy.
Source: http://www.simpledish.com/

4. Bruschetta Chicken Bake

brushetta-chicken-bake

what you need
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
make itHEAT oven to 400ºF.
step 1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
step 2 PLACE chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
step 3 TOP with stuffing mixture. Bake 30 min. or until chicken is done.

Source: http://www.kraftrecipes.com

5. Homemade Sausage and Peppers Gnocchi

home-made-Gnocchi

INGREDIENTS
Gnocchi Dough
2 lb. russet potatoes
1 1/2 cups flour, plus extra for rolling
1 tsp. salt
Sausage and Peppers Mixture
1 tbsp. vegetable oil
1 lb. sweet Italian sausage, casings removed
1 large onion, sliced thinly
2 large red bell peppers, de-seeded and sliced thinly
1 tsp. dried basil
1 tsp. dried oregano
1 cup Guinness Stout
3/4 cup chicken stock
2 tbsp. flour
INSTRUCTIONS
Gnocchi Dough
Preheat oven to 400 F. Wash and dry potatoes. Pierce potatoes all over with a knife (to keep them from bursting) and place on a baking sheet. Bake at 375 F for 30-60 minutes, or until soft. Let cool for 10 minutes, or until easy to work with, and then scoop out the insides and discard the skins.
In a medium bowl, combine flour and salt.
Mash potatoes (or run through a rice for really smooth gnocchi) in a large bowl, then begin to stir in flour mixture. Continue to mix until a shaggy dough forms.
Knead dough for a few minutes or until smooth. If it’s sticking to your hands, add a tablespoon or two of extra flour to the dough.
Divide the dough into 4 sections. Roll one section to 3/4 inch thickness, then cut the dough into 3/4 inch thick dumplings. At this point, you can roll them across the tines of a fork to give them the characteristic ridges, but it is not required.
Repeat with the rest of the dough until all gnocchi are formed. Place on a lightly floured baking sheet, cover with plastic wrap, and refrigerate for up to 12 hours or freeze until solid then transfer to a plastic bag and keep frozen for up to 3 months. (You can boil them straight from the freezer!)
Sausage and Peppers Gnocchi
Bring a large pot of salted water to a boil. Once boiling, carefully drop in gnocchi and cook for 2 minutes, or until they float to the top of the water.
While water is heating, prepare the rest of the dish:
Heat oil in a large skillet over medium heat. Add sausage and brown on all sides, crumbling the sausage into smaller chunks with a spatula. Once all sides are browned, remove sausage to a plate and drain off all but 3 tbsp of grease.
Add onions and peppers to the skillet and cook for 5-7 minutes, stirring occasionally. Carefully pour in Guinness and simmer mixture for an additional 5-7 minutes, or until the liquid has reduced and the alcohol has burned off.
Stir in the stock and heat to boiling. Make a small slurry of the Guinness/stock mixture and the flour by whisking the flour with a few tbsp of liquid from the skillet. Once smooth, stir this mixture back into the skillet. Return sausage to skillet and simmer for 3-5 minutes or until sauce has thickened. Stir in cooked gnocchi and serve.
Source: http://www.simpledish.com/

6. Spinach Salad with Parmesan Vinaigrette

spinache-salad-recipe
INGREDIENTS
Salad
4 cups of packed power greens
1/2 cup of thinly shaven radishes
1/2 cup of cooked and thinly sliced asparagus
1/2 cup of cooked peas
Kosher salt and fresh cracked pepper to taste
Vinaigrette
1/2 cup of grated Parmesan cheese
1/3 cup of red wine vinegar
1 tsp. of dijon mustard
1/3 cup of olive oil
Chicken
one 8 oz. chicken breast
1 tsp. of olive oil
1 lemon
3 sprigs of fresh thyme
Kosher salt and fresh cracked pepper to taste
INSTRUCTIONS
In a saute pan on high heat with 1 tsp. of olive oil add in a seasoned chicken breasts. Cook for 3 to 4 minutes. Flip the the chicken over, squeeze on the lemon juice, add in the squeezed lemon, place the thyme sprigs right on top of the chicken and finish cooking in the oven on 350 F for 10 to 12 minutes. Remove from the pan and let it rest for 2 to 3 minutes before slicing.
Place the Parmesan cheese, vinegar, and dijon mustard into a blender and turn it to high. Slowly drizzle in the olive oil until the dressing has emulsified. Season with salt and pepper.
To Make: Place the greens, radishes, asparagus and peas into a bowl and add in some dressing and toss. Season the salad with salt and pepper and serve with the sliced chicken breast.
Source: http://www.simpledish.com/

7. Mustard Honey Fried Chicken

Honey-Mustard-and-Garlic-Oven-Fried-Chicken

INGREDIENTS
2 lb. chicken (boneless, skinless thighs and drumsticks)
Breading
2 1/2 cups flour
3 tbsp. mustard powder
pinch each salt and pepper
Eggs
pinch each salt and pepper
6 eggs
1/4 cup honey
Sweet Milk Mixture
2 cups milk
1/2 cup honey
oil for frying (canola)

INSTRUCTIONS
Sweet Milk Mixture
Mix 2 cups of honey, and 1/4 cup of honey. Soak chicken in this mixture for a minimum of an hour.
Then, coat chicken with flour, then egg and then back into the flour.
Heat oil (at least 4 inches) to 350 F and fry chicken a few pieces at a time until just golden. Bake at 350 F for 15-20 minutes with a wire rack underneath. Turn halfway through.
Sprinkle with a bit of salt and enjoy.
Source: http://www.simpledish.com/

8. 15-Minute Chicken Chili

15-minute--Chicken-Chili

what you need
2-1/2 cups shredded cooked chicken
1 can (15.5 oz.) chili beans
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 Tbsp. A.1. Sweet Hickory Sauce
make it

COOK ingredients in saucepan on medium heat 5 min. or until heated through, stirring occasionally.

Source: http://www.kraftrecipes.com/

9. Spicy Chicken Lasagna Roll-Ups

spicy-chicken-lasagna-rollups-recipe

what you need
1 jar (24 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
12 rinsed cooked lasagna noodles
make it
HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

POUR 1/2 cup of the remaining sauce into 13×9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella. BAKE 25 min. or until heated through.

Source: http://www.kraftrecipes.com/

10. Creamy Ranch-Chicken Casserole

creamy-ranch-chicken

what you need
1 green pepper, chopped
1 onion, chopped
1 Tbsp. oil
2 cups chopped cooked chicken
1 can (10.7 oz.) condensed cream of chicken soup
1 can (10 oz.) diced tomatoes with green chiles, undrained
1 cup KRAFT Classic Ranch Dressing
1 tsp. chili powder
1-1/2 cups KRAFT Shredded Cheddar Cheese
12 corn tortillas (6 inch), cut into strips
1 cup tortilla chips (1 oz.), coarsely crushed
2 Tbsp. chopped fresh cilantro
make it
HEAT oven to 350°F. COOK vegetables in hot oil in large skillet 5 min. or until crisp-tender, stirring frequently. Remove from heat. STIR in chicken, soup, tomatoes, dressing and chili powder. SPREAD 1/3 of the tortilla strips onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the chicken mixture and cheese. Repeat layers twice. BAKE 30 min. or until heated through. Top with crushed chips and cilantro.

Source: http://www.kraftrecipes.com/

11. Pretzel Chicken Dippers

pretzel-chicken-dippers

what you need
1-1/2 lb. boneless skinless chicken breasts, cut into 1-1/2- to 2-inch pieces
1 pkt. SHAKE ‘N BAKE Crunchy Pretzel Flavor Seasoned Coating Mix
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
3 Tbsp. milk
1 tsp. GREY POUPON Dijon Mustard
make it
HEAT oven to 400ºF.

COAT chicken with coating mix and bake as directed on package. MICROWAVE remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min. SERVE chicken with sauce. kraft kitchens tips PRETZEL CHICKEN STRIPS

Prepare as directed, cutting chicken breasts into 1-1/2-inch-wide strips instead of the chunks.

Source: http://www.kraftrecipes.com/

12. STOVE TOP One-Dish Chicken Bake

stove-top-classic-one-dish-chicken-

what you need
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
make it
HEAT oven to 400ºF.

ADD hot water to stuffing mix; stir just until moistened.

PLACE chicken in 13×9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.

BAKE 30 min. or until chicken is done.

Source: http://www.kraftrecipes.com/

13. Slow-Cooker Tex-Mex Chicken

tex-mex-chicken

what you need
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 green onions, sliced
make it

TOSS chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid. COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR chicken mixture. Serve over rice topped with cheese and onions.

Source: http://www.kraftrecipes.com/

14. A.1. Skillet Chicken

A1-chicken-skillet

what you need
1 Tbsp. olive oil
4 small boneless skinless chicken breasts (1 lb.)
1 green pepper, cut into thin strips
1/2 cup chopped onions
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup A.1. Original Sauce
2 Tbsp. chopped fresh parsley
make it

Advertisement

HEAT oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.

ADD peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1.

RETURN chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.

Source: http://www.kraftrecipes.com/

15. Indian Spiced Chicken and Chutney

indian-pice-chutney

Ingredients:
Spicy Yogurt Marinade
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
Chicken and Chutney
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup purchased mango chutney
Hot cooked basmati rice or regular long-grain white rice, if desired
Directions:
1. In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
2. In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.
Source: http://www.bettycrocker.com/

16. Sweet-and-Spicy Chicken Stir-Fry

Sweet and Spicy Chicken Stir Fry

what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. oil
3 cups cut-up mixed fresh vegetables (green and red bell peppers, baby carrots, mushrooms, snow peas)
1 clove garlic, minced
1/4 cup KRAFT Classic CATALINA Dressing
2 Tbsp. hoisin sauce
1/4 tsp. crushed red pepper
2 cups hot cooked long-grain white rice
make it

COOK and stir chicken in hot oil in large skillet on high heat 3 min.

ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.

STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.

SERVE chicken mixture over rice.
Source: http://www.kraftrecipes.com/

17. Easy Italian Pasta Bake

easy-italian-pasta

what you need
1 lb. extra-lean ground beef
3 cups Barilla® Whole Grain Penne, cooked
1 jar Barilla® Roasted Garlic sauce
1/3 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
make it
HEAT oven to 375°F.

BROWN meat in large skillet; drain. Return to skillet. Add pasta, spaghetti sauce and half the Parmesan; mix well.

SPOON into 13×9-inch baking dish sprayed with cooking spray; top with remaining cheeses.

BAKE 20 min. or until heated through.

Source: http://www.kraftrecipes.com/

18. Enchilada Pasta Bake

what you need
4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1.25 oz.) TACO BELL® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
make it
HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13×9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Source: http://www.kraftrecipes.com/

19. Cheesy & Beefy Tomato Corkscrew Pasta Bake

cheesy-beefy-pasta-bake

what you need
1 pkg. (16 oz.) cavatappi, uncooked
1 Tbsp. olive oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3/4 lb. lean ground beef
1 can (14.5 oz.) diced tomatoes, undrained
1 cup marinara sauce
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
8 oz. VELVEETA®, cut into 1/2-inch cubes
make it

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add meat; cook until browned, stirring occasionally. Add diced tomatoes, marinara sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.

HEAT oven to 350ºF. Drain pasta. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.

BAKE 20 to 25 min. or until heated through, uncovering for the last 10 min. Sprinkle with remaining Parmesan.
Source: http://www.kraftrecipes.com/

20. Weeknight Italian Pasta Bake

italian-pasta-bake

what you need
1 pkg. (9 oz.) refrigerated cheese tortellini
1/2 cup boiling water
1 green pepper, chopped
1 zucchini, sliced
1-3/4 cups marinara sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
make it
HEAT oven to 375°F.

COMBINE all ingredients except cheese in 13×9-inch baking dish; cover.

BAKE 30 min.; stir. Sprinkle with cheese.

BAKE, uncovered, 10 min. Let stand 5 min. before serving.
Source: http://www.kraftrecipes.com/

21. Cheddar Pepper Jack-Pasta Bake

cheddar-pepper-jack

what you need
1-1/2 cups cavatappi, uncooked
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. butter or margarine, divided
1 canned chipotle pepper in adobo sauce, chopped
1 clove garlic, minced
2 Tbsp. flour
2 cups milk
1/4 cup panko bread crumbs
make it
HEAT oven to 350°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, combine cheeses; set aside. Melt 2 Tbsp. butter in large saucepan on low heat. Add peppers and garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups cheese mixture; stir until melted.

DRAIN pasta. Add to cheese sauce; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese mixture. Melt remaining butter in small skillet on medium heat. Add bread crumbs; cook and stir 1 to 2 min. or until lightly toasted. Sprinkle over cheese mixture.

BAKE 20 min. or until heated through.
Source: http://www.kraftrecipes.com/

22. Cheesy Ham & Broccoli Pasta Bake

cheesy-ham-broccoli

what you need
3 cups penne pasta
4 cups broccoli florets
3 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
make it

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. of the pasta cooking time.

MEANWHILE, melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add cheeses; cook and stir 2 to 3 min. or until melted.

DRAIN pasta mixture; return to pan. Stir in cheese sauce and ham; spoon into 2-qt. casserole sprayed with cooking spray.

BAKE 20 min. or until heated through.

Source: http://www.kraftrecipes.com/

23. Creamy Baked Ziti

creamy-baked-ziti

what you need
4 cups ziti pasta, uncooked
1 jar (24 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/3 cup KRAFT Grated Parmesan Cheese
make it
HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Source: http://www.kraftrecipes.com/

24. Creamy Zucchini & Spinach Rigatoni

creamy-zucchini-ragatoni

what you need
3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
make it
HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.

DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.

BAKE 10 min. or until mozzarella is melted.

Source: http://www.kraftrecipes.com/

25. Bart’s Crab Cakes

bart-CrabCakes

what you need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup KRAFT Real Mayo Mayonnaise, divided
2 eggs
1 Tbsp. lime juice
1 lb. lump crabmeat, drained, flaked
30 saltine crackers, crushed
1 small each red, yellow and green pepper, finely chopped
1 small onion, finely chopped
1 Tbsp. butter
1 Tbsp. oil
2 tsp. GREY POUPON Dijon Mustard
make it

MIX cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.

COOK butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.

MIX mustard and remaining mayo until blended. Serve with crab cakes.

Source: http://www.kraftrecipes.com/

26. Louisiana Crab Cakes

louisian_crabcakes

what you need
1 lb. fresh crabmeat, well picked over
1/2 cup finely chopped red peppers
1/4 cup finely chopped onions
2 eggs, beaten
1/2 tsp. hot pepper sauce
27 RITZ Crackers, finely crushed (about 1 cup), divided
1/2 cup KRAFT Classic Ranch Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup oil
make it

MIX crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.

SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.

HEAT oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.

Source: http://www.kraftrecipes.com/

27. Easy Pleasing Meatloaf

meatloaf

what you need
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
make itHEAT oven to 375°F.
step 1 PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.
step 2 MIX just until blended.
step 3 SHAPE into loaf in 13×9-inch baking dish.
step 4 TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Source: http://www.kraftrecipes.com/

28. Potato-Topped Mini Meatloaves

potato-top-meatloaf

what you need
1 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
2 Tbsp. A.1. Original Sauce
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh parsley
1 jar (12 oz.) beef gravy, warmed
make it
HEAT oven to 375ºF.

MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

BAKE 20 to 25 min. or until done (160°F).

ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
Source: http://www.kraftrecipes.com/

29. Creamy Chicken Fajitas

creamy-chicken-fajitas

what you need
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup each thin onion slices and green pepper strips
12 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
make it

MIX cream cheese spread, milk and seasoning mix until blended.

COOK chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

SPOON chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

Source: http://www.kraftrecipes.com/

30. Steak Fajitas

steak-fajitas

what you need
2/3 cup A.1. Original Sauce
2 large canned chipotle peppers in adobo sauce, finely chopped
3 lb. boneless beef sirloin steak, cut into strips
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. fresh lime juice
2 Tbsp. oil, divided
2 green peppers, cut into strips
2 red peppers, cut into strips
1 large onion, halved, sliced
12 flour tortillas (8 inch), warmed
make it

MIX steak sauce and chipotle peppers in large bowl. Add meat; toss to evenly coat with sauce. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and lime juice. Refrigerate until ready to use.

REMOVE meat from marinade; discard marinade. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat, in batches; cook and stir 3 min. or until evenly browned. Remove from skillet; cover to keep warm. Add remaining oil, green peppers, red peppers and onions to skillet; cook and stir 3 to 4 min. or until vegetable are crisp-tender.

RETURN meat to skillet; stir. Cook 5 min. or until heated through, stirring occasionally. Spoon down centers of tortillas; top with sour cream mixture. Roll up.

Source: http://www.kraftrecipes.com/

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