Healthy Jambalaya

3 lbs. boneless, skinless chicken breast
1 c. chicken broth (sodium free)
1/2 c. chopped onion
1/2 c. chopped celery
1 green pepper seeded, chopped
1 c. white wine
1/2 tsp. basil
1/2 tsp. thyme
1 bay leaf
1/2 tsp. black pepper
1/4 c. fresh parsley, chopped
1 c. uncooked rice
1/2 c. cooked shrimp
2 tomatoes, diced

Combine broth, onion, celery, pepper, wine, and spices in a saucepan. Bring to boil, stirring often. Remove from heat.
Place rice, chicken, shrimp, and tomato in a large casserole dish. Pour herb mixture into casserole, making sure that all the rice is covered.
Cover and bake 30 minutes at 350 degrees. Turn off oven, but leave casserole dish in for an additional 15 minutes.

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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Crispy Potato Wedges

Prep Time: 10 minutes

Baking Time: 40 minutes

4 Medium Russet Potatoes, cut into large wedges

1 Tablespoon Vegetable Oil

1/2 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Salt

2 Cloves Garlic, minced (optional)

Reduced-Sodium Ketchup (optional)

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

*For a sweeter flavor, use sweet potatoes instead of russet potatoes. Proceed as directed and add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed.

Calories Per Serving: 132, Carbohydrates 23g, Protein 3g, Sodium 77mg, Cholesterol 0MG

Prairie Land Pot Roast

From: Kraft Food & Family
Prep Time: 20 min

1 Boneless Beef Shoulder Pot Roast (2 lb.)
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Bottle (8 oz.) Kraft Catalina Dressing, divided
2 Large Onions, sliced
2 Lb. Yukon Gold or All-Purpose Potatoes, peeled, cut into 2 in. pieces
1 Lb. Carrots, peeled, cut into 1 in. pieces
Water
2 Tbsp. Fresh Parsley, chopped

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 of the way up the meat (about 1 1/3 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Serves: 8

*This pot roast can cook into a slow cooker for 5 to 6 hours.

**Cal. 400, Fat 13g (sat. 3.5g.), Chol. 95mg., Sodium 600 mg., Carb. 37g., Fiber 4g., Sugars 15g., Protein 33g., Vit. A 120% dv., Vit. C 30% dv., Calcium 4% dv., Iron 25% dv.

Tangy Broccoli Salad

From: Kraft Food & Family
Prep Time: 20 Min.

3/4 Cup Miracle Whip Light Dressing
2 Tbsp. Sugar
2 Tbsp. Vinegar
1 Bunch Broccoli, Cut Into Florets (6 Cups)
6 Slices Oscar Mayer Bacon, Crisply Cooked, Drained and Crumbled
1 Small Red Onion, Chopped

Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate at least one hour before serving.

Serves: 12

*Cal. 100, Fat 8g. (Sat. 1.5g.), Chol. 10mg., Sodium 190 mg., Carb 7g., fiber 1g., Sugars 4g., Protein 2g., Vit. A 20% dv., Vit. C 60% dv., Calcium 2% dv., Iron 2% dv.

Almond Chicken Dijon

From: Kraft Food & Family
Prep Time: 10 min.

4 Small Boneless, Skinless Chicken Breasts Halves (1 lb.)
2 Tbsp. Kraft Mayo Light Mayo
2 Tbsp. Grey Poupon Dijon Mustard
1/4 Cup Planters Slivered Almonds, Coarsely Chopped

Preheat oven to 375. Place chicken in lightly greased 13x9 inch baking dish; set aside.
Mix mayo and mustard until well blended. spread top side of each chicken breast half with 1 tbsp. of the mayo mixture; sprinkle evenly with almonds.
Bake 20-25 min. or until chicken is cooked through (165 degrees).

Serves: 4

*Serve with a tossed green salad.

**Cal. 200, Fat 9g. (Sat. 1..5g.), Chol. 70mg., Sodium 300mg., Carb 3g., Fiber <1g.,>

Beef Noodle Bowl

From: Kraft Food & Family
Prep Time: 10 min.

8 Oz. Linguine, uncooked
2 Cups Broccoli florets
3 Carrots, peeled, sliced, (2 cups)
2 Tsp. Oil
1 Lb. Beef Sirloin Steak, cut into strips
1/4 Cup Kraft Asian Tossed Sesame Dressing
1 Tbsp. Teriyaki Sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 min. of the pasta cooking time.
Meanwhile, heat oil in large nonstick skillet. Add meat, cook 4 min. or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
Drain pasta mixture; place in large serving bowl. Add meat mixture: toss to coat.

Serves: 4

*Cal. 440, Fat 11g. (sat. 3g.), Chol. 60mg., Sodium 440mg., Carb. 53g., Fiber 5g., Sugars 9g., Protein 30g., Vit. A 170% dv, Vit. C 45% dv., Calcium 6% dv., Iron 30% dv.

**It's easy to swap in strips of boneless, skinless chicken breast or pork tenderloin for the beef.

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.

Easy 2 Step Chicken

4 Chicken Breasts (boneless, skinless)
1 Can Cream of Mushroom Soup (or cream of chicken)
1/2 Cup Water
Brown chicken in pan. Add cream of mushroom (or chicken) soup and water; cover and simmer until done. Serve with your favorite side dish.

*Great with rice and broccoli.

Serves: 4

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

Balsamic Chicken Salad

Kraft Food & Family Dinner
Ready in 5 minutes!

2 2 1/2 Cups Salad Greens
1 Package Chicken Breast Strips
1/4 Cup Cashews
2 TBSP Balsamic Vinaigrette Dressing

Toss all ingredients together in a large bowl.

Note: This serves 2, but can easily be doubled.