Skillet Chicken & Vegetables Parmesan

Just had this for dinner! Super good & even healthy!

What You Need!

1/4 cup KRAFT Light Zesty Italian Dressing

2 cloves garlic, minced

4 small boneless skinless chicken breast halves (1 lb.)

1 tsp. dried basil leaves, divided

1/4 tsp. black pepper

1 pkg. (10 oz.) frozen mixed vegetables, thawed

2 Tbsp. KRAFT Grated Parmesan Cheese

{I didn't use as much pepper and basil as it tells you and added a little more cheese}

Make It!

MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

I also made whole wheat rice to go on the side! Super good.

Recipe came from Kraftfoods.com, click on the title to take you to the link

Whole Oven- Barbecued Chicken

• 2 small lemons
• 1/2 cup BBQ sauce
• 1 tsp Italian seasoning
• 2 cloves garlic, peeled
• 1 whole chicken (3 lbs)
• 1 pkg (6 oz) Stove Top Stuffing Mix for chicken

1. Preheat the oven to 350. Grate 1/2 tsp lemon peel, set aside. Cut lemons in half; squeeze juice into small bowl. Set aside lemon halves for later use. Add BBQ sauce and seasoning to the lemon juice; mix well. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavity of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine.
2. Bake 1 hour 45 mins or until chicken is cooked through, brushing with the BBQ sauce mixture every 5 min during the last 20 min of baking time. Sprinkle with reserved lemon peel during the last 5 min.
3. Prepare stuff mix as directed on package. Place in 1 1/2-qt baking dish sprayed with cooking spray; cover. Place stuff in oven during the last 30 min. of chicken baking time.
4. Remove chicken from oven, discard lemon halved and garlic cloves from chicken cavity. Serve chicken with stuff and fat skimmed chicken drippings if desired.

I got this recipe from the Kraft magazine and it is really good. The lemon adds the perfect little zing of flavor!

Heart Healthy Chicken Marsala

• 1/4 cup + 1 Tbsp flour
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 lb boneless skinless chicken breasts
• 3 Tbsp butter or margarine or spread
• 1 small onion, finely chopped
• 1 (10 oz) package sliced mushrooms (a can works too)
• 1 1/3 cup chicken broth, divided
• 1/2 tsp thyme

1. Mix 1/4 cup flour, salt and pepper in a dish. Evenly coat chicken in mixture.
2. Melt 2 Tbsp bitter in skillet over medium high heat and cook chicken, turning once 10 min or until thoroughly cooked. Set aside and keep warm.
3. Melt 1 Tbsp butter in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 min or until tender. Sprinkle in 1 Tbsp flour and cook, stirring constantly, 1 min. Add 1/3 cup broth and cook 1 min scraping brown bits from bottom of skillet. Add broth and thyme. Bring to boil over high heat, then continue boiling, stirring frequently until sauce is thickened, about 2 min. Pour sauce over chicken and serve.

Avocado-Bean wrap

2 ripe avocados
1 C fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 C shredded carrots
1/2 tsp ground cumin
1 15 oz can black beans, rinsed
1/3 C chopped cilantro
4 whole-wheat wraps
4 C coarsely chopped or shredded romaine lettuce

1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 C salsa until blended. Cover with plastic wrap and set aside.
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining salsa. Heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 TB mashed avocado-salsa mixture on each wrap and top with 1 C lettuce. Spoon 1 C bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down no serving platter. Serve with lime wedges.

per wrap: 424 cal, 15 g pro, 74 g carb, 20 g fiber, 14 g fat.

Spinach artichoke dip...healthier style.

Ingredients

1 package (10 ounces) frozen spinach
1 bag (14 ounces) frozen artichokes
2 8 ounce packages light cream cheese
1 T lemon juice
1 small onion, minced
3 cloves garlic, minced
1/3 c parmesan cheese
1/2 t red-pepper flakes
1/2 t oregano
salt, pepper to taste
nonstick cooking spray
(Optional garnishes: minced red bell pepper or chopped tomatoes)

Directions

Spray a medium pot with nonstick cooking spray. Add garlic and onions and cook over medium heat until they're translucent, about five minutes.
Put thawed and drained frozen spinach* in food processor and pulse a few times to chop. Add artichokes and pulse a few more times. The mixture should be chunky. Add spinach and artichokes to pot, along with cream cheese, oregano, red pepper and lemon juice. Heat until bubbly, then add parmesan cheese and salt and pepper to taste. Serve immediately.
Garnish with chopped red bell pepper or chopped tomatoes. (Calories not included.)
Makes 20 servings of about 2 Tablespoons.
Serve with vegetables or baked chips.

*Don't worry about getting the spinach completely dry. The extra moisture will help thin the dip.

Nutritional Info

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 65.9

• Total Fat: 4.2 g
• Cholesterol: 13.3 mg
• Sodium: 192.3 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.9 g
• Protein: 3.8 g

raspberry lemonade cupcakes

1/2 cup (1 stick) unsalted butter, at room temp
3/4 cup sugar
3 large eggs, at room temp
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 packets Crystal Light® On The Go Raspberry Lemonade mix
zest of one lemon
Frosting4 oz. Neufchâtel cheese (or cream cheese), at room temp
1/2 cup (1 stick) unsalted butter, at room temp
1 1/2 cups confectioners' sugar
2 teaspoons water
1 packet Crystal Light® On The Go Raspberry Lemonade mix

1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
2. In a small bowl, whisk or sift together flour, baking powder, and salt.
3. In a large bowl, beat butter, sugar, and lemon zest with an electric mixer on high speed for 2 minutes.
4. Add eggs one at a time, beating on high speed for 30 seconds between each addition. Scrape sides of the bowl occasionally with a rubber spatula.
5. In a measuring cup, combine milk and lemonade. Mix well.
6. Add flour mixture alternately with milk mixture, beginning and ending with the flour. (You should have 3 additions of flour and 2 additions of milk.) Mix just until flour is incorporated.
7. Divide batter among muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine). Cool on a wire rack. When cupcakes are completely cool, make the frosting.
8. In a large bowl, beat cream cheese and butter with an electric mixer on high speed for 20 seconds. Slowly add confectioners' sugar 1/2 cup at a time, beating on medium speed until combined.
9. In a small measuring cup, mix water and lemonade until completely dissolved. Add lemonade mixture to the large bowl. Beat on high speed until frosting is thick and creamy.

recipe found here. These are so yummy and you can change the on-the-go mix that you use to make them different each time!

Sweet Dinner Rolls

I have made this roll recipe about a million times. I was in charge of all the rolls for Thanksgiving and made them for my Christmas plates. This is my favorite roll recipe. I got it from all recipes.

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Directions

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. If you do not have a bread machine and want to make more then one batch then combine your water( make sure it is at the right temperature), sugar and yeast into a separate bowl while you mix the other ingredients together. Cover and let yeast dissolve. Then add the yeast mixture. Let raise until double (about 45 mins)
   
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.

The nice thing about doing it in the bread machine is that it mixes it and it raises on the cycle but it is easily doable with out one. If I want to double or make more then one batch I use my kitchen aid. These are kinda like Brittnees butterhorn rolls but requires much less butter and milk.