Easy Chicken Parmesan

Easy Chicken Parmesan - by Kraft Foods

1 jar (24 oz.) spaghetti sauce
6 Tbsp Parmesan Cheese, divided
6 small boneless skinless chicken breast halves
3/4 lb spaghetti, uncooked
1-1/2 cups Mozzarella Cheese, shredded

Heat oven to 375°F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.

Bake 30 minutes or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Chicken Parmesan

Chicken Parmesan

2 lbs chicken breasts, cut into bite-size pieces

1 egg

1/2 cup milk

1/2 cup Italian seasoned breadcrumbs

Olive Oil

8 oz provolone cheese, shredded

16 oz Alfredo Sauce

Mix eggs and milk. Dip chicken pieces in egg mix and then bread crumbs. Saute breaded chicken in Olive Oil and then place in 9x13 baking dish. Cover with cheese and Alfredo sauce. Bake at 350 for 40 minutes or until done.

Sweet Corn Tomalito

Sweet Corn Tomalito - adapted by Chevy's Fresh Mex

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a microwave-safe dish with cover.

Cook in microwave covered for 7 minutes at 30% power and then 4 minutes at full power. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Cheesy Mini Burgers

Cheesy Mini Burgers - by Kraft Foods

1 lb. lean ground beef
1 cup Shredded Cheddar Cheese, divided
1/2 cup ketchup, divided
1/2 tsp. garlic powder
2 2/3 cups hot cooked rice

Preheat oven to 400°F. Mix meat, 2/3 cup of cheese, 1/4 cup of the ketchup and garlic powder. Shape into 12 balls. Place on foil-covered baking sheet sprayed with cooking spray.

Flatten each ball into patty, about 1/2-inch thick. Bake 15 min. or until cooked through; drain.

Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake an additional 5 min. or until cheese melts. Serve over rice.

15 Minute Chili Cheeseburger Skillet

15 Minute Chili Cheeseburger Skillet - by Kraft Foods

1 lb. lean ground beef 2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 tsp. chili powder
3 cups chopped broccoli
1/4 cup ketchup

Brown meat in large skillet; drain.

Stir in water, Macaroni and chili powder. Bring to boil; cover. Reduce heat to low; simmer 5 min., stirring twice.

Add broccoli; simmer 5 min. or until macaroni is tender. Stir in Cheese Sauce Mix and ketchup until blended.

Wendy's Chili

Wendy's Chili - by Pam Walk

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat. Drain off the fat.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours. Serves 12.

Easy Southern Banana Pudding

Easy Southern Banana Pudding - from JELL-O

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

Arrange half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

Refrigerate 3 hours. Store leftover dessert in refrigerator.