As a kid this was my favorite meal to go to Gramma's and have. (Besides, OF COURSE, her pizza.) I got the recipe when I got married and only then realized I had suckered for the easiest.recipe.ever to be my favorite. It's a great one to freeze because it bakes up as if it's never been frozen! Also...I've never met a kid who didn't like it!
Ingredients:
4 cups chopped cooked chicken
1 pint sour cream
1 can (4oz) green chilies (I usually leave these out!)
2 cans cream of chicken soup
1/2 bunch chopped green onions
1 1/2 c shredded cheddar cheese
1 1/2 c shredded monteray jack cheese
12 flour tortillas
Mix chicken, sour cream, cream of chicken soup and chilies. Place about 2 tablespoons of mixture in center of each tortilla and roll up. Place rolled tortillas seam side down in a lightly greased 9x13 baking dish. Pour remaining mixture over tortillas and spread evenly. Top with grated cheese and onions. Bake uncovered at 350* for 30 minutes.
Sometimes I make this as a casserole. Cut the tortillas in 1 inch squares (pizza cutters work great for this!). half of the tortillas in lightly greased dish. Top with half of the chicken mixture, and repeat layers. Top with cheese and onions and bake as above.
If you want to freeze it then just top with saran wrap and foil or a lid.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Friday, July 29, 2011
Chicken Pot Pie
A friend shared this recipe with me early this year and I have really enjoyed having it. It is so easy and quick-especially if your chicken is already cooked and, like me, you cave and buy the store pie crusts!
Ingredients:
2 refrigerated pie crusts (usually this is just one package with 2 crusts in it)
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/4 t pepper
1/4 t salt
1/4 t poultry seasoning (can easily be done without this..i added it!)
1 3/4 c chicken broth (or water with 2 chicken boullion cubes)
1/2 c milk
2 1/2 c cooked chicken chopped or shredded
2 c frozen veggies (I just use walmart's mixed veggies!)
Preheat oven to 425*. Place one pie crust in ungreased 9in pie plate.
In 2qt saucepan melt butter over medium heat. Saute onion about 2 minutes while stirring. Add salt and pepper; then add flour alternately with milk and chicken broth. (I've found it easiest to add some flour and stir it until the mixture is fairly clumpy, then add some milk until it is fairly juicy again, then add the rest of the flour and then the rest of the broth. This is to keep the flour from clumping in the liquid.) Stir mixture until boiling and thickened (a few minutes). Stir in chicken and mixed veggies.
Pour into pie crust. Top with 2nd crust and seal edges and flute. Cut slits on top. If you are going to bake it, nows the time to do that for 15 minutes. Then cover with a pie crust shield and bake 20-25 more minutes. Let stand AT LEAST 5 minutes before serving to let it thicken.
If you want to freeze it put it in the fridge until it is cold then cover with wax paper then either foil or saran wrap and place in freezer. Bake the same way when totally thawed.
Ingredients:
2 refrigerated pie crusts (usually this is just one package with 2 crusts in it)
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/4 t pepper
1/4 t salt
1/4 t poultry seasoning (can easily be done without this..i added it!)
1 3/4 c chicken broth (or water with 2 chicken boullion cubes)
1/2 c milk
2 1/2 c cooked chicken chopped or shredded
2 c frozen veggies (I just use walmart's mixed veggies!)
Preheat oven to 425*. Place one pie crust in ungreased 9in pie plate.
In 2qt saucepan melt butter over medium heat. Saute onion about 2 minutes while stirring. Add salt and pepper; then add flour alternately with milk and chicken broth. (I've found it easiest to add some flour and stir it until the mixture is fairly clumpy, then add some milk until it is fairly juicy again, then add the rest of the flour and then the rest of the broth. This is to keep the flour from clumping in the liquid.) Stir mixture until boiling and thickened (a few minutes). Stir in chicken and mixed veggies.
Pour into pie crust. Top with 2nd crust and seal edges and flute. Cut slits on top. If you are going to bake it, nows the time to do that for 15 minutes. Then cover with a pie crust shield and bake 20-25 more minutes. Let stand AT LEAST 5 minutes before serving to let it thicken.
If you want to freeze it put it in the fridge until it is cold then cover with wax paper then either foil or saran wrap and place in freezer. Bake the same way when totally thawed.
Thursday, February 24, 2011
Bar-B-Q Meatballs (over rice)
I promise you will get compliments on these meatballs every single time. It makes a lot (hence the 3lbs of meat!) but I love to make the meatballs (minus the sauce) and freeze half for a later date. (I'm all about only cooking half the time!!!) If you want to turn them to appetizers you can just make them smaller..and they are GREAT even without rice.
Ingredients:
3lbs ground hamburger
2 c quick cooking oats
2 eggs
1 (13oz) can evaporated milk
1 c chopped onion (or 2-3 t onion powder)
1/2 t black pepper
2 t salt
2 t chili powder
1/2 t garlic powder
Preheat oven to 350*. Mix all ingredients well. Form into 1 1/2 inch balls. (The Pampered Chef Medium Scoop is THE BEST for this job!) Place in large lightly greased pan (or 2 9x13)and bake for 20-30 minutes-until they are no longer pink in the middle. At this point you can freeze half, or choose to make it all.
BBQ Sauce Ingredients:
2 c tomato ketchup
1 c brown sugar
2 t liquid smoke
1/2 t garlic powder
1/2 c chopped onion (1 teaspoon onion powder)
Place balls in crockpot and pour sauce over them (make sure to cover them all evenly!) Heat until warm. If you don't want to use a crock pot I have heated the sauce in the micowave (careful with the ketchup so it doesn't burn!) and poured over the meatballs while they are still hot! In that case you would want to start your rice before making the sauce so it will be done when the meatballs are ready.
*For those of you who don't like onion (You know who you are...) I think the onion really adds to the recipe. I highly reccomend subsituting some onion powder in it's place. I promise you won't hate it...I have snuck this past many an onion-hater this way! You onion loves can laugh...but you don't know what else I've snuck past you! (Like wild game, veggies, etc...) I put the amounts next to the onion in the recipe for all you weirdos (uh..I mean...ahh..nevermind.)
I'll add a picture next time I make them!
Ingredients:
3lbs ground hamburger
2 c quick cooking oats
2 eggs
1 (13oz) can evaporated milk
1 c chopped onion (or 2-3 t onion powder)
1/2 t black pepper
2 t salt
2 t chili powder
1/2 t garlic powder
Preheat oven to 350*. Mix all ingredients well. Form into 1 1/2 inch balls. (The Pampered Chef Medium Scoop is THE BEST for this job!) Place in large lightly greased pan (or 2 9x13)and bake for 20-30 minutes-until they are no longer pink in the middle. At this point you can freeze half, or choose to make it all.
BBQ Sauce Ingredients:
2 c tomato ketchup
1 c brown sugar
2 t liquid smoke
1/2 t garlic powder
1/2 c chopped onion (1 teaspoon onion powder)
Place balls in crockpot and pour sauce over them (make sure to cover them all evenly!) Heat until warm. If you don't want to use a crock pot I have heated the sauce in the micowave (careful with the ketchup so it doesn't burn!) and poured over the meatballs while they are still hot! In that case you would want to start your rice before making the sauce so it will be done when the meatballs are ready.
*For those of you who don't like onion (You know who you are...) I think the onion really adds to the recipe. I highly reccomend subsituting some onion powder in it's place. I promise you won't hate it...I have snuck this past many an onion-hater this way! You onion loves can laugh...but you don't know what else I've snuck past you! (Like wild game, veggies, etc...) I put the amounts next to the onion in the recipe for all you weirdos (uh..I mean...ahh..nevermind.)
I'll add a picture next time I make them!
Wednesday, February 16, 2011
Alfredo Potato Lasagna
This is what we had for dinner tonight. My camera seems to have gone AWOL, so no pictures! If you are planning to make this recipe, keep in mind that it takes an hour and ten minutes to bake, then another 10 to cool. I tried to have it in the oven by 3:45pm to be ready to eat around 5:15pm. I am not giving the exact recipe since I made some changes that I think enhanced the flavor.
Ingredients:
1 jar (12-16oz) Alfredo sauce (the more flavor the better, in my opinion)
1 cup milk
3 lbs potatoes, peeled and sliced 1/8 inch thick
5 T parmesan cheese
1 1/2 cups shredded swiss cheese
1 cup shredded mozarella cheese
16oz bag of frozen broccoli, thawed (or equivelant of fresh broccoli!)
2- 2 1/2 cups cubed ham
1. Mix alfredo sauce and milk and whisk together. Peel and slice the potatoes. If you have the Pampered Chef Ultimate Mandolin this is a GREAT fast way to slice those potatoes!
2. Lightly grease the bottom of a deep 9x13 pan. Pour 3/4 cup of the alfredo mixture onto bottom of pan. Layer 1/3 of the potatoes. Sprinkle about 1/3 of the parmesan cheese over potatoes, then salt and pepper to taste. (I did a good healthy layer of both and it wasn't quite enough.) Sprinkle 1/3 of the ham, broccoli, and cheese. Lay another 1/3 of the potatoes, then another 1/3 of ham, broccoli and cheese. Follow that layer with the rest of the potatoes, ham, broccoli and cheese. Pour the rest of the alfredo mixture over that and top with the remaining Parmesan cheese.
3. Cover, and bake at 400* for 45 minutes. Uncover; reduce heat to 350* and back for another 25 minutes. Let stand for 10 minutes to thicken and cool before serving.
It really was a tasty meal-for potatoes! (If you know me well, you know I really don't like potatoes a whole lot. But I really enjoyed this recipe!) Also, I used parmesan garlic alfredo sauce. I think the 3 cheeses kind would be good too! The more flavor the better!
YOu can make this and freeze it, the only catch is that it does need to be completely thawed before you start baking or the potatoes won't get done! To do this I take it out the night before and put it on the counter on a dish towel and let it sit overnight.
Ingredients:
1 jar (12-16oz) Alfredo sauce (the more flavor the better, in my opinion)
1 cup milk
3 lbs potatoes, peeled and sliced 1/8 inch thick
5 T parmesan cheese
1 1/2 cups shredded swiss cheese
1 cup shredded mozarella cheese
16oz bag of frozen broccoli, thawed (or equivelant of fresh broccoli!)
2- 2 1/2 cups cubed ham
1. Mix alfredo sauce and milk and whisk together. Peel and slice the potatoes. If you have the Pampered Chef Ultimate Mandolin this is a GREAT fast way to slice those potatoes!
2. Lightly grease the bottom of a deep 9x13 pan. Pour 3/4 cup of the alfredo mixture onto bottom of pan. Layer 1/3 of the potatoes. Sprinkle about 1/3 of the parmesan cheese over potatoes, then salt and pepper to taste. (I did a good healthy layer of both and it wasn't quite enough.) Sprinkle 1/3 of the ham, broccoli, and cheese. Lay another 1/3 of the potatoes, then another 1/3 of ham, broccoli and cheese. Follow that layer with the rest of the potatoes, ham, broccoli and cheese. Pour the rest of the alfredo mixture over that and top with the remaining Parmesan cheese.
3. Cover, and bake at 400* for 45 minutes. Uncover; reduce heat to 350* and back for another 25 minutes. Let stand for 10 minutes to thicken and cool before serving.
It really was a tasty meal-for potatoes! (If you know me well, you know I really don't like potatoes a whole lot. But I really enjoyed this recipe!) Also, I used parmesan garlic alfredo sauce. I think the 3 cheeses kind would be good too! The more flavor the better!
YOu can make this and freeze it, the only catch is that it does need to be completely thawed before you start baking or the potatoes won't get done! To do this I take it out the night before and put it on the counter on a dish towel and let it sit overnight.
Wednesday, February 9, 2011
Gramma's Lasagna
Ingredients:
3/4 lb hamburger
3/4 lb mild italian sausage
1 large onion, chopped
3 garlic cloves minced OR 3/8 t garlic powder
1 (28oz) can crushed tomatoes, undrained
1 cup salsa (medium is what I use)
1 (6oz) can tomato paste
2 t sugar
1 t chili powder
1 t fennel seed (I don't actually put this in, most of the time)
1 t dried oregono
1 t dried basil
12ish lasagna noodles
1 (16oz) carton cottage cheese
4 cups shredded mozerella (I actually do cheddar and mozerella together)
3/4 parmesan cheese
In a large kettle or dutch oven, brown beef, sausage, onion and garlic. Cook until meat is browned and onion is tender; drain excess grease. (I buy really lean meat and don't end up draining it, but do drain if there is a lot of grease!) Stir in the next 9 ingredients (through basil). Cook lasagna noodles according to pkg directions, drain, and rinse in cold water. In a greased 9x13 pan (the taller the better, this is really a deep lasagna!) layer 1/3 of the noodles, 1/3 of the meat sauce, 1/2 of the cottage cheese, 1/3 of the mozarella cheese, and 1/3 of the parmesan. Repeat. Top with remaining 1/3 noodles, meat sauce, mozarella and parmesan. Cover and bake at 350 for 45 minutes; uncover and bake for 20 minutes longer. Let stand 20 minutes before cutting.
This recipe freezes really well. Just spray some tin foil with cooking spray and wrap it tightly around the pan. If you are using a plastic lid I reccomend spraying it or using seran wrap first to help it seal. Freeze for up to 2 months. I usually do 2 of these when I'm going to all the work. Then I have a meal in the freezer for some lazy day, or for when I have company coming over!
3/4 lb hamburger
3/4 lb mild italian sausage
1 large onion, chopped
3 garlic cloves minced OR 3/8 t garlic powder
1 (28oz) can crushed tomatoes, undrained
1 cup salsa (medium is what I use)
1 (6oz) can tomato paste
2 t sugar
1 t chili powder
1 t fennel seed (I don't actually put this in, most of the time)
1 t dried oregono
1 t dried basil
12ish lasagna noodles
1 (16oz) carton cottage cheese
4 cups shredded mozerella (I actually do cheddar and mozerella together)
3/4 parmesan cheese
In a large kettle or dutch oven, brown beef, sausage, onion and garlic. Cook until meat is browned and onion is tender; drain excess grease. (I buy really lean meat and don't end up draining it, but do drain if there is a lot of grease!) Stir in the next 9 ingredients (through basil). Cook lasagna noodles according to pkg directions, drain, and rinse in cold water. In a greased 9x13 pan (the taller the better, this is really a deep lasagna!) layer 1/3 of the noodles, 1/3 of the meat sauce, 1/2 of the cottage cheese, 1/3 of the mozarella cheese, and 1/3 of the parmesan. Repeat. Top with remaining 1/3 noodles, meat sauce, mozarella and parmesan. Cover and bake at 350 for 45 minutes; uncover and bake for 20 minutes longer. Let stand 20 minutes before cutting.
This recipe freezes really well. Just spray some tin foil with cooking spray and wrap it tightly around the pan. If you are using a plastic lid I reccomend spraying it or using seran wrap first to help it seal. Freeze for up to 2 months. I usually do 2 of these when I'm going to all the work. Then I have a meal in the freezer for some lazy day, or for when I have company coming over!
Tuesday, January 18, 2011
Crockpot Chicken (or Beef!) Stroganoff
Dinner's on! And it's only noon!!! That's because I found me some crockpot recipes to try, and BOY AM I EXCITED! I know some of you out there (including my very own sister in law!) have a THING against crockpot foods....I have this to say to you. Get over it. You've probably only had foods that came from the campbell's "I don't have any taste" cookbook or some 3 ingredient or less thing. I LOVE my crockpot, and I'm not afraid to say it. For the rest of you, here's the recipe I'm trying. It originally calls for chicken, but I'm in the mood for some good red meat SOOOO true to my subconcious need to change every recipe, I have modified it some. I'll give it both ways in case you want to try the chicken one!
Ingredients:
4 chicken breast halves, cubed
(1lb-ish cubed deer or beef steak)
2 T butter or margarine
1 pkg (.7 oz) Italian Dressing Mix
1 (10.75 oz) can Cream of Chicken soup
(Cream of Mushroom would be good with the beef)
1 (8oz) block of cream cheese
OPTIONAL: 1 can sliced mushrooms or equivilant fresh
frozen broccoli (for the beef kind, not sure about broccoli with chicken..maybe?)
Throw the cubed chicken (beef) into the crockpot along with the butter and Italian Dressing Mix. Cook on low for 5 hours. One half hour before serving add the soup, cream cheese, and veggies and cook on HIGH until heated through. Serve over rice or egg noodles.
POINTS: 10 per serving
makes 4 servings
14 points if served over 3/4 cup cooked rice OR egg noodles. 13 points if served over 1/2 cup cooked rice.
Weight Watchers has changed their point system, so this point value is only valid with their NEW system. (My GUESS is that it'd be a few less points with the "old" system, but I can't be sure) Curse you WW for changing what I knew so well.
*I'm thinking I might try it next time with some garlic added. We'll see how that goes.*
Ingredients:
4 chicken breast halves, cubed
(1lb-ish cubed deer or beef steak)
2 T butter or margarine
1 pkg (.7 oz) Italian Dressing Mix
1 (10.75 oz) can Cream of Chicken soup
(Cream of Mushroom would be good with the beef)
1 (8oz) block of cream cheese
OPTIONAL: 1 can sliced mushrooms or equivilant fresh
frozen broccoli (for the beef kind, not sure about broccoli with chicken..maybe?)
Throw the cubed chicken (beef) into the crockpot along with the butter and Italian Dressing Mix. Cook on low for 5 hours. One half hour before serving add the soup, cream cheese, and veggies and cook on HIGH until heated through. Serve over rice or egg noodles.
POINTS: 10 per serving
makes 4 servings
14 points if served over 3/4 cup cooked rice OR egg noodles. 13 points if served over 1/2 cup cooked rice.
Weight Watchers has changed their point system, so this point value is only valid with their NEW system. (My GUESS is that it'd be a few less points with the "old" system, but I can't be sure) Curse you WW for changing what I knew so well.
*I'm thinking I might try it next time with some garlic added. We'll see how that goes.*
Wednesday, October 27, 2010
Taco Soup
Beats chili any day of the week. And it's easy!
Ingredients:
2lb hamburger
1 onion, chopped
1 29oz can tomato sauce
2 14.5 oz cans sliced stewed tomatoes
5 cans kidney beans
2 T (or packages) taco seasoning
6 cups water
Brown the hamburger with the onions. Add tomatoe sauce and stewed tomatoes. (I usually cut the stewed tomato slices into fourths to make the chunks more bite friendly.) Add taco seasoning and water. Bring to a boil and simmer for about 20 minutes.
Serve with sour cream, grated cheese, and corn chips.
Serves 12
Serving size 2 cups
points per serving 4 (without cheese, sour cream, chips)
Ingredients:
2lb hamburger
1 onion, chopped
1 29oz can tomato sauce
2 14.5 oz cans sliced stewed tomatoes
5 cans kidney beans
2 T (or packages) taco seasoning
6 cups water
Brown the hamburger with the onions. Add tomatoe sauce and stewed tomatoes. (I usually cut the stewed tomato slices into fourths to make the chunks more bite friendly.) Add taco seasoning and water. Bring to a boil and simmer for about 20 minutes.
Serve with sour cream, grated cheese, and corn chips.
Serves 12
Serving size 2 cups
points per serving 4 (without cheese, sour cream, chips)
Thursday, August 26, 2010
I ♥ Sweet and Sour Cabbage Rolls
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Ingredients:
1 medium head of cabbage
1 1/2 medium onions
1 egg
1 cup instant rice
1 cup shredded carrots
1 t salt
1 t pepper
1 lb 95% lean ground beef
2 8oz cans tomato sauce (1 15oz would work as well)
1/2 c brown sugar
1/2 c lemon juice.
Directions:
1. Fill a 6qt pot 3/4 full of water and bring to a boil. Add cabbage head and boil rapidly for 3 minutes. Leaves should be falling away from cabbage head. Set aside 10 large leaves and chop the remaining cabbage. Add chopped cabbage to a greased 9X13 pan. Chop the 1/2 onion very coarsely and sprinkle over cabbage.
2. Chop remaining onion fairly small. Combine chopped onion, egg, rice, carrots, salt and pepper in a large bowl. Break apart ground beefo over mixture and mix well. Cut thick part of veins out of the 10 cabbage leaves that were set aside. Add 1/4 cup of meat mixture to each leaf; fold in sides and roll up. Place each roll-seam side down- on top of cabbage in baking dish.
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3. Combine tomato sauce, lemon juice and brown sugar and pour over the cabbage rolls and chopped cabbage. Cover and bake at 350* for 1 hour, or until meat thermometer reads 260* in the center of a roll. Uncover; bake for 5-10 minutes longer, or until juice is desired consistancy.
Add cheese for last 5 minutes if desired! Parmesan or mozerella would be excellent!
Makes 10 cabbage rolls
Serves 5
Each serving = 8 points (without cheese)
Sunday, July 18, 2010
Antonich Burgers*
This recipe, again, goes out to Rachel Allen and her family. I love when people ask for my recipes and nothing gets me to post a non-diet recipe faster than the compliment of the request! So, Bill Allen-who has complimented my cooking so often- here is our burger recipe. You may be surprised how simple it really is!
*That * has a * by it. Normally a * means the recipe is strictly non-diet. However, if you follow the instructions to the end, it is only a 5 point burger! Not too bad for how filling it is!
Ingredients:
2lb ground beef*
1/2 c quick cooking oats
1 egg
1 1/4 t liquid smoke
Mix all ingredients well and form into 8 patties. *I prefer "real" cow, meaning its from a cow I knew personally, however, if you must buy your meat at the store, just try to get 90% lean or more. Also, this recipe is only guaranteed when the burgers are done on the barbeque. We never..EVER..do burgers any other way.
To make this burger diet-friendly I use thin buns (available in the bread aisle at Walmart), mustard, ketchup, pickles, onions, tomato, lettuce and low fat cheese. This makes a 5-6 point burger depending on how lean your meat is. Also, we love to toast the buns until they are JUST barely toasted-amazingly delicious!
Wednesday, July 7, 2010
Lazy Lasagna Chili
This is a Pampered Chef recipe that I did with my cooking club the other night. As we were making it I started realizing how few "points" it was! It is a quick recipe, and you could add more veggies to make it even better if you wanted!
Ingredients:
1 1/2 cup zucchini, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1lb chicken kielbasa
1 26oz can original or mushroom spaghetti sauce*
2 cans fat free beef broth
1 cup water
1 1/2 cup uncooked wheat macaroni noodles
Directions: Coarsely chop onion and zucchini with food chopper. Cut kielbasa into bite size chunks. Heat pan over medium heat until hot. Add kielbasa, onion and garlic. Cook 8-10 minutes or until sausage is no longer pink. Add spaghetti sauce, broth, and water; bring to a boil. Stir in pasta and zucchini. Reduce heat, simmer, uncovered, 7-10 minutes or until noodles are done. Can be served with Parmesan cheese sprinkled over top. (Add one point if serving with the cheese.)
Makes 10 servings
Serving size = 1 cup
Each Serving = 3 points (if you have 2 servings it is 7 points)
*Spaghetti sauces with cheese or meat will make this recipe more points.
Ingredients:
1 1/2 cup zucchini, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1lb chicken kielbasa
1 26oz can original or mushroom spaghetti sauce*
2 cans fat free beef broth
1 cup water
1 1/2 cup uncooked wheat macaroni noodles
Directions: Coarsely chop onion and zucchini with food chopper. Cut kielbasa into bite size chunks. Heat pan over medium heat until hot. Add kielbasa, onion and garlic. Cook 8-10 minutes or until sausage is no longer pink. Add spaghetti sauce, broth, and water; bring to a boil. Stir in pasta and zucchini. Reduce heat, simmer, uncovered, 7-10 minutes or until noodles are done. Can be served with Parmesan cheese sprinkled over top. (Add one point if serving with the cheese.)
Makes 10 servings
Serving size = 1 cup
Each Serving = 3 points (if you have 2 servings it is 7 points)
*Spaghetti sauces with cheese or meat will make this recipe more points.
Thursday, July 1, 2010
Parmesan, Chicken & Broccoli Pasta
This recipe is so fast and easy! Very healthy- low in fat, and high in dietary fiber which is great for you! My hubby loved it and told me I could make it 3-4 times a month and he wouldn't get tired of it! How's THAT for a yummy healthy meal!!! PLUS it's quick!
Ingredients:
2 cups cooked whole wheat spaghetti noodles
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
6oz boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese
Directions:
Heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring on occasion. Serve over 1 cup cooked noodles, with remaining mozzerellavand parmesan cheeses.
Serves 2. (Fills me right up!)
480 calories
11g fat
10g fiber
(10 points if your counting!)
To add some extra ZING, you can add some lemon pepper seasoning to the chicken as it cooks.
Since we are going out of town tomorrow I don't have fresh tomato or broccoli on hand. So tonight I used 1/2 cup canned diced tomatoes and 2 cups frozen broccoli. It made the recipe a little too runny so I added 1 tablespoon of water mixed with 1 Tablespoon cornstarch. It turned out perfect!
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