Rosemary Roasted
Chicken
& Potatoes
 

This moist and flavorful dish gets a helping hand from a layer of Philly under the skin of the chicken. Once in the oven, it requires little tending.
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Prep: 20 min.  Total: 1 hour 45 min.
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6 oz (3/4 of 8-oz. pkg ) Philadelphia Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. black pepper, divided
1 whole roasting chicken (3-1/2 lb.)
6 Tbsp. Kraft Zesty Italian dressing
2 lb. red potatoes, cut into 1 - inch chunks
6 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled.
2 green onions, sliced
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PREHEAT: oven to 375 degrees F. Mix cream cheese, 1 tsp. of the rosemary and 1/2 tsp. of the pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, trying not to tear the skin. Spoon cream cheese mixture under skin: use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. of the dressing.
TOSS: potatoes with remaining 4 Tbsp. dressing, remaining 1 tsp. rosemary and remaining 1/2 tsp. pepper in separate 13x9-inch baking pan. Bake chicken and potatoes 1 hour 15 min. or until chicken is cooked through (165 degrees F), stirring potatoes every 30 min.
TRANSFER: chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min, before serving. Meanwhile, add bacon and onions to potatoes, mix lightly. Spoon around chicken in dish. Spoon off and discard fat from reserved chicken juices in pan. Serve chicken and potato mixture with reserved juices.

Makes 6 servings

Note: Don’t be alarmed if you tear the skin a bit it will still taste deliciously moist.

Saucy Tomato
and
Pepper Steak
 

Mouth-watering steak strips and a savory veggie topping are the result of taking favorite fajita ingredients outside of the shell.
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Prep: 10 min. Total: 30 min.
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1 tsp. each chili powder and ground cumin
1/4 tsp. ground red pepper (cayenne)
1 boneless beef sirloin steak (1-1/2 lb.). 1-1/2 inches thick.
1/3 cup Kraft Balsamic Vinaigrette Dressing
1 small onion, chopped
1 each red and green bell pepper, coarsely chopped
2 Cloves garlic, minced
1 tomato, chopped
1/2 cup Kraft Mexican Style Shredded Cheese
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PREHEAT: broiler. Mix chili powder, cumin and ground red pepper, rub over both sides of steak. Place on rack of broiler pan.
BROIL: 4 to 5 inches from heat, 8 to 10 min. on each side or to medium doneness (160 degrees F). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes, stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
CUT: steak across grain into slices; place on serving platter. Top with the vegetable mixture and cheese.

Makes 6 servings.

Note: Keep sirloin steak at medium doneness or a little pink on the inside or it will get tough.

Roast Pork
Tenderloin
 

Topped with a creamy sauce and served with perfectly seasoned Stove Top, this delicious dish is surprisingly smart.
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Prep: 15 min. Total: 45 min.
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2 pork tenderloins (1-1/2 lb.)
1/4 cup Grey Poupon Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese. 1/3 Less Fat than Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed
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PREHEAT: oven to 400 degrees F, Heat large nonstick skillet on medium heat. Add meat; cook 5 min, or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9 - inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE: 20 to 25 min. or until cooked through (160 degrees F). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD: broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese, cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT: meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

Makes 6 servings.
 

Layered Enchilada
Bake
 

“Mexican dishes can be time consuming. This recipe removes all the work, but keeps the flavor.”
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Prep: 15 min.  Total: 1 hour 35 min.
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1 lb. lean ground beef
1 large onion, chopped
2 cups Taco Bell Home Originals Thick ‘N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. Taco Bell Home Originals Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Breakstone’s or Knudsen Sour Cream
1 pkg. Kraft Mexican Style Shredded Four Cheese
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LINE 13x9-inch backing dish with foil, with ends of foil extending over sides of dish, set aside. Brown meat with onions in large skillet on medium-high heat, drain. Add salsa, beans, dressing and chili powder, mix well

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish, cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

COOK NOW: Preheat oven to 400 degrees F. Bake, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to server.

COOK LATER: Freeze assembled uncooked casserole for up to 3 months. Preheat oven to 400 degrees F. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Makes 8 servings.

SERVING SUGGESTION: Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.

Glazed Stuffed
Pork Chops
 

Pantry staples come together to transform simple pork chops into an impressive-looking dish with a delightful stuffing and a sweet and tangy glaze.
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Prep: 20 min.   Total: 45 min.
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1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 cups apple juice
2 Granny Smith apples, divided
6 bone-in pork chops (3 lb.), each with pocket cut for stuffing.
1/2 tsp. black pepper
1/3 cup plus 1 Tbsp. Kraft Light Raspberry Vinaigrette Reduced Fat Dressing, divided
1 Tbsp. brown sugar
1 Tbsp. Grey Poupon Dijon Mustard
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PREHEAT: oven to 375 degrees F. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2 inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13x9-inch baking dish.

HEAT: large nonstick skillet on medium-high heat. Add half of the chops; cook 2 min, on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place two apple rings over each chop. Brush evenly with 1 Tbsp. of the dressing.

BAKE: 20 to 25 min. or until chops are cooked through (160 degrees F). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops.

Makes 6 servings.

SHORTCUT: Substitute bone-in pork chops without the pockets cut for stuffing. Place all of the stuffing mixture in the baking dish and continue as directed.

Easy Parmesan
Garlic Chicken and
Pasta
 

Prep: 10 min.  Total: 35 min.
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1/2  cup Kraft 100% Grated Parmesan Cheese, divided
1  env. Good Seasons Italian Salad Dressing & Recipe Mix
1/2  tsp. garlic powder
6  small boneless skinless chicken breast halves (1-1/2 lb.)
1  pkg. (13.25 oz. ) Ronzoni Healthy Harvest rotini
1  jar (26 oz.) Classico Fire Roasted Tomato & Garlic Pasta Sauce, divided
2  Tbsp. thinly sliced fresh basil
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PREHEAT: oven to 400 degrees F. Mix 1/3 cup of the cheese, the salad dressing mix and garlic powder. Moisten chicken with water; coat evenly with the cheese mixture. Place in single layer in shallow baking pan sprayed with cooking spray. Bake 20 to 25 min. or until chicken is cooked through (165 degrees F).

MEANWHILE, cook pasta in large saucepan as directed on package; drain and set aside. Add sauce to same saucepan; cook on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove 3/4 cup of the sauce; set aside for later use. Add pasta to remaining sauce; toss gently to coat.

SPOON: about 1-1/2 cups of the pasta mixture onto each of six serving plates. Top each with a chicken breast and 2 Tbsp. of the reserved sauce. Sprinkle evenly with basil and remaining cheese.

Makes 6 servings.