Fruit and Almond Salad

1 5 oz pkg. salad greens
1 11 oz can mandarin oranges
1 cup fresh raspberries
1 cup shredded mozzarella cheese
1/3 cup sliced almonds
1/4 cup raspberry vinaigrette dressing

Combine first 5 ingredients in large salad bowl.

Drizzle with dressing prior to serving.

Makes: 4 Servings (1 1/2 cup each)

Prep Time: 10 minutes

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BBQ Chicken Wraps

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, thinly sliced
1 lb boneless skinless chicken breast, cut into strips
1/2 cup BBQ sauce
4 10 in. whole wheat tortillas, warmed
1 cup shredded cheddar cheese

Cook, stirring often, peppers and onions in large nonstick pan on medium high heat for 3-4 minutes. Add chicken; cook an additional 3-4 minutes is cooked through stirring often. Stir in BBQ sauce; cook an additional 3 minutes or until chicken is done.

Spoon chicken mixture into tortillas. Top with cheese. Roll up and cut in half.

Makes: 4 servings (2 halves each)

Prep Time: 15 (plus 10 minutes to cook)

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Cheese Dogs in a Blanket

1 can (8 oz) refrigerated crescent rolls
4 beef franks
4 cheese slices

Heat oven to 375 degrees.
Unroll crescent roll dough; separate into 8 triangles. Cut each triangle in half lengthwise.
Cut franks lengthwise in half. Then cut in half crosswise.
Cut each slice of cheese into 4 strips.
Place 1 frank piece and 1 cheese strip at short side of each dough triangle; Roll up.
Place seam-sides down on baking sheet.
Bake 10-13 minutes or until golden brown.

Makes 8 Servings (2 each)

Prep Time: 10 minutes (23-25 minutes including cook time)

Serving Suggestions:

Serve on platter with ketchup, mustard and veggies on the side.

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Easy Shepherd's Pie

From: Kraft Food & Family Dinner

Prep Time: 10 min.

1 Lb. Ground Beef
2 Cups Hot Mashed Potatoes
4 Oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, Cubed
1 Cup Kraft Shredded Chedder Cheese, Divided
2 Cloves Garlic, Minced
4 Cups Frozen Mixed Vegetables, thawed
1 Cup Beef Gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese and the garlic until well blended.
Stir vegetables and gravy into the meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.

Serves: 6

*Shortcut: Used instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

Velvety Vegetable Cheese Soup

From: Kraft Food & Family

1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.

Serves 6