Pineapple Ham Bake

Another good recipe from the Taste of Home cookbooks! I made up some rice and green beans to go along with this and it was great! I give this recipe a 5!

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.

Ingredients:

2 cans (8 ounces each) unsweetened crushed pineapple
2/3 cup packed brown sugar
1 tablespoon vinegar
2 teaspoons ground mustard (I used regular yellow mustard and eliminated the vinegar)
1 pound fully cooked ham, cut into 1/4-ince pieces

Directions:

Combine the first four ingredients in an ungreased 2-qt. baking dish; mix well. Stir in ham. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Serve with a slotted spoon. Yield: 8 servings.

Chicken Broccoli Casserole

This recipe, as I'm sure others will, comes from our ward's cookbook. It seems like a normal casserole until you get to the curry powder part. It sounded weird but it tasted great! Tim even liked this one. Aiden ate it up too! The only thing I wasn't crazy about in this recipe was that everything was cooked beforehand and then baked for 30 minutes. I like when you can just put everything in a dish and then let it all cook on it's own in the oven. I give this recipe a 5!

3 cups chicken, cooked and cubed
2 pkg. frozen broccoli spears, cooked
1/2 cup mayo
2 cans cream of chicken soup
1/2 tsp. curry powder
1/2 to 3/4 cup cheddar cheese, grated

Make sauce by mixing mayo, cream of chicken soup and curry powder. Layer in a 9x13 baking dish; chicken, cooked broccoli, mixed sauce. Sprinkle cheese on top of casserole. Bake at 350 degrees for about 30 minutes. Serve hot over rice or noodles. --Kate Mortensen

Cacciatore-Style Chicken Bake

Tonight's meal again came from the Fall issue 2006 of the Kraft Food and Family magazine. It turned out great and I thought that maybe next time I make it I'll make pasta to put it on. I love the recipes that are done all in one pan. It didn't take long to make either. The only difference I made was that I added cheese before putting the stuffing on top. I give this recipe a 5!

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-sized pieces
1 small each: red and green pepper, chopped
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken, peppers and onions in 13x9-inch baking dish; mix lightly. Pour spaghetti sauce over chicken mixture; top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through.

Made over Chicken Tetrazzini

I made this one a couple days ago and the leftovers are already gone so it was pretty good. It comes from the Kraft Food and Family magazine, Spring 2006 issue. It wasn't too difficult to make either which I love. It called for red peppers but I was fresh out so I used green....I'm not sure what the difference is other than the color. To me, this dish tasted like tuna noodle casserole but it was chicken. Go figure. If you end up making this one, comment on what you thought about the taste. I give this recipe a 4.

Ingredients

1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

PLACE Neufchatel cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

DRAIN pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.

Layered Fiesta Casserole

This recipe has been one of the better ones I've found in the Kraft Food and Family magazines. This one happened to be in the Fall 2005 issue. It's also a good source of vitamin C and calcium and low calorie all in one dish. You can't beat that. Tim of course is chowing down on his second helping as I type this so that's always a good sign. I of course give this recipe a 5!

Ingredients

1 lb. extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch) (I used the 10 inch and used flour and only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

(I also added low fat sour cream on top! YUM!)