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.

Ham and Cheese Stuff' n Puff

Well despite the dumb name that tonight's dish has, it was actually pretty good. It of course comes from the Fall 2006 issue of the Kraft Food and Family magazine (I haven't used all the recipes yet!) and this one was no different than the last....fabulous! It was also easier to make too. The only thing I changed was the ham...I don't buy boiled ham...lunch meat is just about the same and I do buy that so that's what I used chicken breast lunch meat. It was just fine. Just realize it takes an hour to bake so save enough time for it. I give this recipe a 5!

5 eggs
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
9 oz. (1-1/2 [6-oz.] pkg.) OSCAR MAYER Smoked Ham, chopped
1 cup KRAFT Shredded Cheddar Cheese, divided

PREHEAT oven to 375°F. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 cup of the cheese; mix lightly.

POUR mixture into 2-qt. baking dish or 9-inch pie plate; cover loosely with foil.

BAKE 1 hour. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 min. or until cheese is melted and mixture is cooked through.

Farmhouse Chicken Dinner

Ever since I got the new Kraft Food and Family magazine, Fall 2006 issue, I have been using it nonstop (that was 2 days ago). Tonight's meal was fabulous. It was so good that I was glad I made the full 4 servings so that there were left overs. I mean, so good that when I was close to finishing my serving, I was wishing that I wasn't so full so I could eat more. I didn't though...that would have been piggish (is that a word?). As for the chicken itself, I hardly ever buy meat with the bone still in so I just used boneless chicken breasts and I didn't have brown rice so white rice works just as well. Anyway, you have to try this recipe and tell me if you thought it was as good as I did. I definitely give this recipe a 5!

1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA
Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley

MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).

MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

Blushing Apples

Now here's an interesting recipe I found in the Kraft Food and Family magazine, the new fall issue 2006. I sounded interesting and looked good so I made it. It only has 5 ingredients and basically tastes like apple pie without the crust. It turned out pretty good. I didn't have Granny Smith, McIntosh or Golden Delicious apples so I just used the Red Delicious ones I had in the fridge. They were a little bigger than a "medium apple" so they needed to simmer a little longer than called for. I also served it with French Vanilla flavored Cool Whip, it added a nice touch. I give this recipe a 4.

2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Gelatin
1/4 tsp. ground cinnamon
1 qt. (4 cups) water
4 medium apples, such as Granny Smith, McIntosh or Golden Delicious
1/2 cup thawed COOL WHIP Whipped Topping

COMBINE dry gelatin mix and cinnamon in 3- to 4-qt. saucepan. Add water. Bring to boil on medium-high heat, stirring frequently until gelatin is completely dissolved.

PEEL and core apples. Add to gelatin mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10 to 15 min. or just until apples are tender, gently turning apples every 5 min. Remove apples from liquid; reserve liquid for another use (see Tip below) or discard.

SERVE apples warm. Or, cool and store in tightly covered container in refrigerator at least 1 hour or overnight. Serve each apple topped with 2 Tbsp. of the whipped topping. Garnish with fresh mint, if desired.

TIP: After draining the cooked apples, pour the cooking liquid evenly into eight dessert dishes. Refrigerate at least 4 hours or until set for a refreshing JELL-O snack!

Carmelized Garlic Chicken

This recipe comes from the Pillsbury website. This was one of the easiest recipes to make and it turned out great. It only uses 4 ingredients and tasted great! Too bad I didn't make a ton for Tim to have seconds...he ate the rest of the side dishes instead. This makes 4 servings but I only made it for 2 so you can scale it anyway you want. I give this recipe a 5!

Ingredients

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

Directions

1 . Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

2 . Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

3 . Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

4 . Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Cheesy Green Chile Twists

I've been on vacation and therefore haven't been cooking and tonight I didn't make dinner either. I thought I was going to be making dinner but Tim's brother stopped by with his family and they wanted to go out to eat (I'm not complaining) but I had already started part of the dinner so I had to make it anyway....and here it is. It comes from the Rhodes Rolls recipes that I get in my email from time to time. They turned out really well even though we only "tasted" them since we were going out to eat....I guess we'll eat them tomorrow. The only problem I had was rolling them out in the 18X12 rectangles they wanted...who knows what size the rectangles I rolled out were so I didn't end up making 12 twists but more like 8 and then I cut them in half because they were so big after they baked. But really...they tasted really good. Any recipe that has green chiles is "usually" good. I give this recipe a 4.5

Ingredients

24 Rhodes™ Dinner Rolls, thawed and risen
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese
2 cans diced green chilies, drained
grated Parmesan cheese

Directions

Combine 12 rolls together and roll into an 18x12-inch rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter. Combine cheese and green chilies and sprinkle over one dough rectangle. Top with remaining dough rectangle, butter side down. Cut into twelve 1 1/2-inch strips. Twist each strip several times. Place at least one inch apart on large sprayed baking sheets. Sprinkle with Parmesan cheese and let rise 30 minutes. Bake at 350°F 15-20 minutes or until lightly browned.

Salsa Chicken Fiesta

Tonight's recipe came from the Betty Crocker website. This recipe is for 2 servings so I doubled it and put it in a 9x9 square baking dish instead of a bread pan. It wasn't half bad considering it only has chicken, salsa, cheese and a bisquick mixture in it. It was really easy to make and only bakes for 20 minutes. Which was good since I didn't figure out what to make for dinner until last minute. So I give this recipe a 3.5

Ingredients

1/3 cup Bisquick Heart Smart™ mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup Old El
Paso® Thick 'n Chunky salsa

1 . Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. In small
bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1/4 cup of the cheese.
2 . In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3 . Bake about 20 minutes. Sprinkle with remaining 2 tablespoons cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan.

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!)

Chicken Enchiladas

Tonight I'm giving out the best recipe in the world for chicken enchiladas. This recipe actually comes from the kitchen of my mother so no links to this one. I'm sure her mother used it as well so it's been going through the generations. Now I'm not being biased because it's my mom's recipe. These actually are the best chicken enchiladas you'll ever have! So of course I give this recipe a 5!

Ingredients

2 cans of cream of chicken soup
2 cups of diced chicken or turkey
1/2 cup sour cream
1/2 cup diced green chiles (4oz can) not drained
1/2 tsp salt
2 cups grated cheese
1/2 cup chopped onions
tortillas (about 10 if you squeeze them in)

Directions:

1. Preheat oven to 350 F. Combine soup, chicken, sour cream, chiles, and salt. (my variation: leave the chicken separate)

2. Combine cheese and onion.

3. Use a 9x13 baking dish to put enchiladas in. Put cheese mixture in the center of tortillas and roll them up. (my variation: also add chicken to center of tortillas). Line up the tortillas in the dish this is where, if you squeeze them in, you can fit 10 in the dish.

4. Pour soup mixture over the top of the rolled up tortillas. (my variation: if there is any chicken left over I then add it to the soup mixture)

(my variation: top with shredded cheese)

5. Cover dish with foil and bake for 25 minutes.

Easy Beef Stroganoff

I got this recipe when I printed out a coupon for Tyson chicken strips. I never actually bought the Tyson chicken because it wasn't sold where I grocery shop. But of course this recipe calls for the pre-seasoned steak strips so it wasn't as easy as the recipe says it was. The only difference, I had to cook and season the steak myself and cut it into pieces. Not too hard. It actually turned out to be pretty good. I give this recipe a 4.

Ingredients

1 package (6 oz) Tyson Seasoned Steak Strips
1 can condensed cream of mushroom soup
1/4 cup water
1 Tbsp. Worcestershire sauce
4 oz. cream cheese
2 cups cooked egg noodles

1. Combine steak strips, soup, water and Worcestershire in skillet over medium heat. Cook and stir about 10 minutes or until bubbly. Reduce heat to medium low.

2. Stir in cream cheese until melted.

3. Serve over hot noodles. Refrigerate leftovers.

Now the funny thing about this recipe is that it says it serves 2. So why would you need to refrigerate leftovers? Well I made it and I had leftovers so does it really serve 2 or 3?

Easy Lasagna

Tonight's recipe came from the kitchen of Lucinda Hopkins. She gave a little class about "Budget meals made fun and simple" and this was one of the recipes from the class. I have to say it was pretty easy to make, you didn't even have to cook the noodles first. The directions were a little sketchy so I improvised and it turned out pretty great. I give this recipe a 4.5

Ingredients


1 pkg. lasagna noodles
spaghetti sauce (here's part of the sketchyness...how much? maybe a cup or two)
cottage cheese (again I guessed it was about a 16 oz package of it)
shredded cheese (however much you want to use)
1 lb. hamburger
onion (I cut up almost a whole medium sized onion for this)
1 Tbsp. parsley flakes
2 eggs


Directions


Brown hamburger with onion. Salt and pepper to taste. Mix cottage cheese with 2 eggs and parsley. In 9X13 pan, put a little spaghetti sauce in the bottom, then 1 layer of noddles (uncooked), then the cottage cheese mixture, then hamburger, spaghetti sauce again and cheese. Repeat. Put 1/4 cup of water in the pan--cook covered for 1 1/2 hours. (now here she didn't say what temperature so I just guessed at 350F and I only cooked it for 1 hour 15 minutes and it turned out just fine).

Chicken Fingers with Honey Mustard

I know it's been a while since I've posted a recipe...that's either because I barely cooked during the week or what I made wasn't good enough to be posted....or it was a repeat. But tonight I made a recipe from the Easy Everyday Cooking recipe cards. Apparently this is an appetizer but I made it as a dinner with salads and fruit. It turned out great and we had no left overs! I give this recipe a 5!

Ingredients

4 skinless, boneless chicken breasts (I used 2)
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper (I used Mrs. Dash's Southwest Chipotle seasoning)
3/4 cup milk
1 cup vegetable oil for frying ( I used enova oil)

HONEY MUSTARD
1/2 cup honey
1/4 cup dijon mustard

1. Cut chicken into 1/2 X 2 inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper (I just put them directly into the pan of oil)

3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of white bread dropped in oil browns evenly in 1 minute.

4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

Southwestern Chicken with Black Beans and Rice

Tonight I wanted something with a zing to clear out my stuffed nose. I found a recipe that would do just that from the Kraft Food and Family magazine, fall 2005 edition. This little beauty combines my favorites, chicken, black beans and gives it a kick with some hot sauce. I chose tabasco sauce and even though it said to add just 1/2 tsp. I added about a full tsp. to make it even hotter. I also used white rice instead of brown...only because I didn't have brown. I used turkey breast lunch meat instead of ham as well. I'll have to say the recipe wasn't half bad and did have that extra kick I was looking for. The other good thing is that it was a recipe made for 2 people. I give this recipe a 4.

1/4 cup KRAFT Zesty Italian Dressing
2 boneless skinless chicken breast halves (4 oz. each)
1/2 cup chopped onions
1 can (14 oz.) stewed tomatoes, undrained
1 cup rinsed and drained canned black beans
3 slices OSCAR MAYER Thin Sliced Honey Ham, chopped
1/2 tsp. hot pepper sauce
1 cup MINUTE Brown Rice, cooked

HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken over after 2 min.

ADD tomatoes, beans, ham and pepper sauce. Reduce heat to low. Simmer 10 min. or until chicken is cooked through, turning chicken over after 5 min.

SERVE over hot cooked rice.

Tuna and Green Chile Melt

Tonight's meal came from the Pillsbury Bake off. This recipe was the $10,000 3-a day dairy award winner. I'm always a little wary when a recipe calls for tuna but this one turned out great! There was hardly even a tuna taste! I didn't use the low fat mayo and I skipped the egg yolk sesame seed step since I didn't have sesame seeds. I also didn't have cajun seasoning so I used Essence of Emeril which I figured would give the same POW effect! Definitely one I'll make again. I give this recipe a 5!

Ingredients:
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1 egg yolk
1/4 teaspoon water
1 tablespoon sesame seed
1/3 cup reduced-fat mayonnaise or salad dressing
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Cajun seasoning
1 can (4.5 oz) Old El Paso® chopped green chiles
2 cans (6 oz each) albacore tuna in water, drained
2 cups shredded reduced-fat Cheddar cheese (8 oz)
Chopped tomato, if desired
Shredded lettuce, if desired

Preparation Directions:
1 . Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inchdiameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
2 . In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
3 . Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
4 . Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

Cream Cheese Squares

I made dessert again tonight.....I just love dessert. The recipe comes from the Kraft Food and Family magazine, summer 2006 issue. Very yummy and very easy to make! I only had one can of crescent rolls so I just made half the recipe in a 9x9 square pan. I give this recipe a 5!

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Beef Enchiladas

Tonight's meal came from the 10th Edition Betty Crocker cookbook. Great enchiladas! Probably not so great for you but you can take shortcuts to cut out the fat. I give this recipe a 5!

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream (I used light sour cream)
1 cup shredded cheddar cheese
2 Tbsp chopped fresh parsley (I used dry)
1/4 tsp pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 Tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 can (4.5oz) chopped green chiles, drained
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
8 corn tortillas (I used flour)
Shredded cheese, sour cream and chopped onions, if desired

1. Heat oven to 350 F

2. In a 10-inch skillet, cook beef over medium heat 8-10 min., stirring occasionally, until brown; drain. Stir in onion, sour crea, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

3. In 2-qt saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 min. Pour into ungreased 9 in. pie plate.

4. Dip eat tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7 inch glass baking dish. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 min. or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

Rosemary Pork Roast

Today's recipe came from Allrecipes.com. I was looking through our junk mail fliers and actually looked at the grocery ads. I saw that Smith's has pork loin on sale for 1.69/lb. Which is pretty good since the other ad was for Albertson's and their pork loin was on sale for 2.99/lb. I have never made pork loin before so I thought this would be a good time to try it. So I ran to Smith's bought their smallest pork loin which was 8 lbs and came home and cut it into 4 pieces to freeze, because come on there's only me and Tim and there's no way we're eating 8lbs of pork loin in one sitting. This recipe came out great! The pork was really tender. I baked it on a broiler pan and didn't have to touch it while it cooked. I give this recipe a 5! PS. on Allrecipes.com you can change the amount of servings you want to make and it will calculate the recipe out for you. Very handy. This recipe is for 6 servings.

INGREDIENTS:
3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 160 degrees F (70 degrees C).

Quick Fettuccine Cacciatore

This recipe brought me back to the reason I love to cook.....because the food is so good! It came from the Spring 2006 Kraft Food and Family magazine. It looks like the Food Family magazine is sending out it's Summer 2006 issue! I'm pumped for some new recipes! I used regular spaghetti and Basil seasoning instead of the fettuccine and fresh chopped basil. Tim had seconds on this dinner so you know it's good. I definitely give this recipe a 5!

8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.

MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.

TOSS pasta with the chicken mixture; sprinkle with cheese and basil.

Parmesan-crusted Chicken

Well from last weeks near disaster seafood lasagna of which 1/3 still remains in our fridge....and will eventually just make its way to the trash.....here's a better recipe! It comes from the Everyday Food magazine (one of Martha Stewart's spin off magazines). I got it for free in the mail and didn't subscribe for it so don't hate me for using it! It turned out pretty good. The picture I have is not the one used in the magazine.....they don't have the recipe on their website anymore...dumb....oh well. So it will look different than this picture but it gives you an idea. Also when it calls for fresh lemon juice make sure you use a real lemon and squeeze out the juice. If you don't have one then the little lemon bottles work but use less than what it calls for because that stuff is strong! Anyway I give this recipe a 4 ENJOY!

4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated parmesan cheese
2 Tbsp coarsely chopped fresh parsley
coarse salt and ground pepper
1 large egg, lightly beaten (poor egg)
4 boneless, skinless chicken breast cutlets (I used chicken breasts so it takes more time to cook them)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
2 Tbsp cold butter, cut into small pieces

1. In a food processor, pulse bread, parmesan cheese, parsley, and 1/4 tsp each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another bowl.

2. One at a time, dip each chicken cutlet into egg, let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.

3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining Tbsp oil for second batch, until cooked through, 2-3 minutes per side.

4. Wipe skillet clean. Add lemon juice and 1/4 cup water, cook over low until steaming. 1 minute. Add mustard. Remove pan from heat and stir in butter until combined. Serve cutlets with sauce.