PERFECT PINCH GARLIC & HERB LEMON CHICKEN

 Prep Time: 10 minutes

 

Cook Time: 20 minutes

 

Makes 4 servings

 

INGREDIENTS:

 

1/4/cup flour

1 cup McCormick Perfect Pinch Garlic & Herb Seasoning

1 lb. thinly sliced boneless skinless chicken breast halves

2 tbsp. oil

1 cup chicken broth

1 tbsp, lemon juice

1 tbsp. chopped fresh parsley

 

 brown

DIRECTIbrONS:

 

Mix flour and seasoning in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

 

Heat oil in large nonstick skillet on medium heat.  Add 1/2 of the chicken; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet; keep warm.

Mix broth, lemon juice and reserved flour mixture. Add to skillet; bring to boil, stirring to release browned bits in skillet. Stirring frequently, cook 5 minutes or until sauce is slightly thickened. Spoon over chicken. Sprinkle with parsley.

RAISIN OATMEAL COOKIES

 YIELD:

 

Approximately 72 cookies.

 

 

 INGREDIENTS:

 

2 cups salted soft butter

2 cups granulated sugar

1 cup packed light brown sugar

2 tsps. vanilla

2 large eggs

3 cups all purpose flour

2 tsps. baking soda

2 tsps. cinnamon

3 cups rolled oats

2 cups raisins

2 cups pecan halves

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees F.

 

Grease cookie sheets or line with parchment paper.

In a large bowl, cream together butter, sugars and vanilla until light and fluffy.

Add eggs, one at a time, beating well with each addition.

Combine flour, baking soda and cinnamon and gradually stir into creamed mixture.

Fold in rolled oats, raisins and pecans.

Drop rounded spoonfuls onto prepared cookie sheets.

 

Bake for 12-15 minutes in preheated oven.

 

Remove cookies to wire rack and cool completely.

 

 

 

 

 

 

SPAGHETTI WITH ZUCCHINI AND ROASTED PEPPERS

 INGREDIENTS:

 

1/2 box Barilla PLUS Spaghetti

1/2 lb. zucchini, sliced thin lengthwise

1/8 tsp. salt

2 red bell peppers, seeded and halved

1/4 cup extra virgin olive oil

1/8 tsp. white pepper

3/4 cup Parigiano Reggiano cheese, shaved

1 clove garlic, halved

 

DIRECTIONS:

 

Season zucchini with salt and place in a large colander to drain for 1 hour. Preheat broiler.

 

Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery.

Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.

Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add garlic and zucchini.

Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.

Cook Barilla PLUS Spaghetti according to package directions. Drain. Add pasta to skillet and mix well.

Transfer to a serving platter or bowl. Garnish with shaved Parmigiano Reggiano cheese,

CHEESE AND HERB SCONES

 MAKES 12 SCONES.

 

 

 INGREDIENTS:

 

 

1 lb. Great Value Self-Rising Flour, sifted

1 tsp. Great Value Salt

4 oz. Great Value Sweet Cream Butter, room temperature

1 tsp. fresh rosemary, finely chopped

1 (8 oz.) pkg. Great Value Finely Shredded Sharp Cheddar Cheese

8 Tbsp. Great Value Milk

8 Tbsp. water

 

 

DIRECTIONS:

 

 

1. Preheat oven to 425 degrees.

2. In a mixing bowl, work together flour, salt and butter with your hands, until it becomes a crumbly

    consistency.

3. Add rosemary and 6 oz. of the cheese.

4. Add milk and water and mix to a soft dough. On a floured board, roll out dough to a thickness of 1 inch and cut into rounds using a 2-1/2 inch cutter.

 

5. Place scones on a greased baking sheet and top with remaining 2 oz. of cheese.

 

6. Bake in oven for 10 minutes or until golden brown.

 

Serve warm with butter. 

 

 

SPINACH-BACON MACARONI & CHEESE

MAKES 6 SERVINGS, ABOUT 1 CUP EACH
          PREP TIME: 25 MINUTES          TOTAL COOK TIME: 45 MINUTES


INGREDIENTS:

3 cups medium pasta shells, uncooked
1 pkg. (6 oz.) baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
2 cups KRAFT Finely Shredded Sharp Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese


DIRECTIONS:

1. HEAT oven to 350 degrees F.

2. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

3. MEANWHILE, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 minute or until bubbly. Gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 3 - 5 minutes or until thickened.

4. ADD 1 cup cheddar and Parmesan to saucepan; cook and stir 2 - 3 minutes or until melted. Add pasta mixture and bacon; mix well.

5. SPOON into 1-1/2 quart casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 minutes or until heated through.

BBQ CHICKEN WRAPS

MAKES 4 SERVINGS     PREP TIME: 30 MINUTES     TOTAL COOK TIME: 30 MINUTES

INGREDIENTS:

1 lb. boneless skinless chicken breasts
3 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup KRAFT Original Barbecue Sauce, divided
4 flour tortillas (10 inch)
1 cup KRAFT Finely Shredded Mild Cheddar Cheese
1 tomato, chopped


DIRECTIONS:

1. Heat grill to medium heat.

2. Brush chicken with dressing. Grill 6 - 8 minutes on each side or until done (165 degrees F), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.

3. Spoon remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.

4. Grill, seam-sides down, 8 - 9 minutes or until golden brown, turning after 5 minutes.

BLACK BEAN QUESADILLA

MAKES 4 SERVINGS


INGREDIENTS:

1 (15 oz.) can Great Value Black Beans, rinsed
1/2 cup Great Value Shredded Extra Sharp Cheddar Cheese
1/2 cup Great Value Salsa, divided
4 (8") Great Value Flour Tortillas
2 Tsp. Great Value Canola Oil
1 ripe avocado, diced


DIRECTIONS:

1. In a small bowl mix beans, cheese and 1/4 cup salsa together.

2. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

3. In a large non-stick skillet heat oil over medium heat. Cook quesadillas; after 2 - 4 minutes, flip each until golden on both sides.

4. Serve quesadillas with avocado and remaining salsa.