Danita's Recipe Box

• small red potatoes
• olive oil
• Parmesan cheese
• Italian seasoning
• garlic salt

Preheat oven to 375F.  Cut potatoes into quarters.  Coat potatoes with olive oil, then sprinkle evenly with Parmesan cheese, Italian seasoning and garlic salt.  Bake for 45 minutes or until tender.

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 (4 ounce) can chopped green chiles, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 (16 ounce) cans BUSH’S® Great Northern Beans
• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups finely chopped cooked chicken breast
• Shredded Monterey Jack cheese (optional)
• Sour cream (optional)
• Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.

• 1 lb. ground beef
• 3/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
• 1 pkg. (1-1/4 oz.) taco seasoning mix
• 6 flour tortillas (6 inch)
• 1 can (15 oz.) pinto beans, rinsed
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA

HEAT oven to 400°F.

BROWN meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.

TOP with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.

BAKE 30 min.; uncover. Let stand 5 min. before serving.

Special Extra
Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.

Special Extra
Spread 1/3 of 16-oz. can TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before covering with meat mixture.

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish. TOP with stuffing. Bake 30 min. or until chicken is done.

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

HEAT oven to 400ºF. PREPARE stuffing as directed on package. MIX remaining ingredients in 13×9-inch baking dish sprayed with cooking spray; top with stuffing. BAKE 30 min. or until chicken is done.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables
Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

• 4 Chicken breasts, boneless
• 1 can of black beans drained
• 1 can of corn drained
• large jar of Salsa
• 1 Package of Ortega Taco mix

Put all ingredients into slow cooker and mix.  Cook on low 6-7 hours.

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

• 1 Tbs. canola oil
• 1 small onion, chopped
• 1/4 tsp. pepper
• 1 can (14 1/2 oz.) fat-free, lower-sodium beef broth
• 1 can (14.5 oz.) diced tomatoes
• 1 can (10 3/4 oz.) condensed tomato soup
• 1 pkg. (15 oz.) frozen meatballs
• 2 Tbs. Worcestershire sauce
• 1/2 cup croutons
• 1/2 cup shredded Cheddar cheese, 2 oz.

In pot, heat oil over medium heat.  Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.  Add broth, tomatoes with their juice, undiluted soup, meatballs, Worcestershire sauce and 1 cup water.  Bring to boil; reduce heat to medium-low.  Cook until meatballs are heated through, about 20 minutes.  Serve sprinkled with croutons and cheese.

• 1 can (13.8 oz) refrigerated pizza crust
• 1  jar (24 to 26 oz) mini-meatball pasta sauce
• 1 cup shredded Italian cheese blend

1. Heat oven to 425°F. Line a baking sheet with nonstick foil.

2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet.

3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.

4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian-blend cheese
• 1 (13.8-ounce) can refrigerated pizza dough
• 1/2 cup tomato sauce, plus extra for dipping
• 16 (1-inch) frozen cooked meatballs, halved

Preheat the oven to 425 degrees. In a bowl, combine ricotta and shredded cheese and set aside.
Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles. Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts’ edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal. Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.

Notes:  Microwave frozen meatballs to thaw them, so you can cut them in half easily. Serve with extra dipping sauce on the side.