Recipe of the Week

Quick Chicken Parmesan

Photo and Recipe by: Campbell’s Kitchen

Chicken is topped with Prego® Traditional Italian Sauce, mozzarella and Parmesan cheeses, baked to tenderness and served over spaghetti.

Ingredients

4 skinless, boneless chicken breast halves (about 1 pound)

2 cups Prego® Traditional Italian Sauce or Fresh Mushroom Italian Sauce

2 ounces shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

1/2 package (8 ounces) spaghetti, cooked and drained (about 4 cups)

Directions

1.Place the chicken in a 2-quart shallow baking dish. Top the chicken with the sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.

2.Bake at 400°F. for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce with the spaghetti.

Nutrition per Serving

Calories: 499

Fat: 11g

Fiber: 6g

Protein: 42g

Sodium: 767mg

Recipe of the Week

Beef & Pasta

Photo and Recipe by: Campbell’s Kitchen

Ingredients

· 3/4 pound lean ground beef (85% lean)

· 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

· 1 tablespoon Worcestershire sauce

· 1/2 teaspoon dried oregano leaves, crushed

· 1/2 teaspoon garlic powder

· 1 can (about 8 ounces) stewed tomatoes

· 1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta

Directions

1.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.

2.Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low.

3.Cover and cook for 10 minutes, stirring often. Uncover.

Cook for 5 minutes or until the pasta is tender.

Golden Pork Chops Recipe

Golden Pork Chops

Recipe by: Hallie Guilfoyle Photo by: CookinBuge

Ingredients

· 6 pork chops

· 1/4 teaspoon seasoned salt

· 1/4 teaspoon freshly ground black pepper

· 1 onion, chopped

· 1/2 cup fresh sliced mushrooms

· 2 (10.75 ounce) cans condensed golden mushroom soup

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.

3. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

Recipe of the Week

Mango and Macadamia Parfaits

Photo and Recipe by: http://www.fishernuts.com

Ingredients

3 mangos

2 tablespoons orange juice

2 cups low-fat vanilla yogurt

1/3 cup Fisher® Chef’s Naturals Chopped Macadamias

Directions

1. Peel and seed the mangos and cut into large cubes.

2. Place ½ cup of mango cubes in a blender with the orange juice. Puree until smooth.

3. Place a spoonful of the mango cubes in the base of each of 4 glasses. Top with a spoonful of the puree, then a layer of yogurt and a layer of chopped macadamia nuts.

4. Repeat layers until all ingredients are used up, finishing with the puree.

5. Top with remaining chopped macadamia nuts and serve immediately.

Creamy Twice-Baked Potatoes Recipe

Creamy Twice-Baked Potatoes

Photo and Recipe by: http://allrecipes.com

Ingredients

· 2 medium baking potatoes

· 2 tablespoons butter or margarine, softened

· 1 tablespoon milk

· 1/4 teaspoon salt

· 1 (3 ounce) package cream cheese, cubed

· 2 tablespoons sour cream

· Paprika

Directions

1. Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.

Recipe of the Week

Slow Cooker Beef Au Jus

Photo and Recipe by: http://allrecipes.com

Ingredients

· 3 pounds boneless beef rump roast

· 1 large onion, sliced

· 3/4 cup reduced-sodium beef broth

· 1 (1 ounce) package au jus gravy mix

· 2 cloves garlic, halved

· 1/4 teaspoon pepper

Directions

1. Cut roast in half. In a large nonstick skillet coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat and onion are tender.

2. Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with pan juices and onion.

Cherry Delight Recipe

Cherry Delight

Photo and Recipe by: http://allrecipes.com

Ingredients

· 1 (12 ounce) package vanilla wafers, crushed

· 1 cup whipping cream

· 1 (8 ounce) package cream cheese, softened

· 1/2 cup confectioners' sugar

· 1 (21 ounce) can cherry pie filling

Directions

1. Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside.

2. In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.

Valentine's Day Desserts

Strawberry Cream Puff Heart

Photo and Recipe by: http://www.kraftrecipes.com

Ingredients

1-1/2 cups water, divided

½ cup (1 stick) butter

1 tsp. granulated sugar

1 cup flour

5 eggs

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

4 squares finely chopped BAKER'S White Chocolate

1 can (5 oz.) evaporated milk

1tub (8 oz.) COOL WHIP Whipped Topping, thawed

2 tsp. powdered sugar

5 fresh strawberries, halves

Directions

HEAT oven to 425°F.

TRACE 15x12-inch heart on piece of parchment paper; place on baking sheet. Bring 1 cup water, butter and granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until well blended. Spoon into freezer-weight plastic bag; cut 1 corner from bottom of bag. Squeeze dough into 16 (1-1/2-inch) mounds, with sides touching and following heart pattern on paper.

BAKE 20 min. Reduce oven temperature to 350ºF. Bake 25 min. or until golden brown. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.

MEANWHILE, bring remaining water to boil. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP. (If gelatin mixture is not thick enough to mound, refrigerate until desired consistency.)

CUT cream puff heart horizontally in half using serrated knife. Gently remove top; remove and discard soft dough from center. Fill bottom with gelatin mixture; replace top. Sprinkle with powdered sugar. Top with strawberries.

kraft kitchens tips

SIZE-WISE

With their built-in portion control, these cream puffs make great treats.

SPECIAL EXTRA

Place 2 cups sliced fresh strawberries in bottom of cream puff before topping with gelatin mixture.

MAKE AHEAD

Cream puff dough can be stored, tightly covered, in refrigerator up to 2 days. Let stand at room temperature to soften slightly before using as directed.

Valentine's Day Desserts

Raspberry Glacé Cheesecake Pie

Photo and Recipe by: http://www.kraftrecipes.com

Ingredients

1 pkg. (11.2 oz.) JELL-O No Bake Cheesecake

1/ 2cup boiling water

1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin

¼ cup frozen raspberries

1 can (11 oz.) mandarin orange segments, drained

Directions

PREPARE cheesecake as directed on package. Refrigerate until ready to use.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.

ARRANGE fruit over cheesecake; top with gelatin. Refrigerate 1 hour or until gelatin layer is firm.

VARIATION

Prepare using your favorite combination of JELL-O Gelatin and fruit. Since fresh or frozen pineapple, papaya, kiwi, figs, guava and gingerroot all contain enzymes that prevent gelatin from setting, never use them in gelatin recipes. But you can use any canned fruits or juices since the canning process kills this enzyme.

SUBSTITUTE

Prepare using 1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin.