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.

CHILI CHEESE DIP

MAKES 6 - 8 SERVINGS


INGREDIENTS:

2 (8 oz.) pkg. Great Value Cream Cheese, softened
3 Tbsp. jalapeño peppers, diced
1 (15 oz.) can Great Value Chili No Beans
1 cup Great Value Finely Shredded Sharp Cheddar Cheese


DIRECTIONS:

1. Preheat oven to 350 degrees.

2. With spoon, mix cheese and jalapeño peppers in medium bowl until blended.

3. Spread onto bottom of 1-1/2 qt. casserole dish; top with chili and finish with cheese.

4. Bake 15 - 20 minutes or until heat through.

WESTERN OMELET

MAKES 2 SERVINGS


INGREDIENTS:

1 Tbsp. Great Value Extra Virgin Olive Oil
1 small yellow onion, small diced
1/2 red pepper, small diced
1/2 green pepper, small diced
8 slices Great Value 97% Fat Free Cooked Ham, cut in bite-size pieces
8 oz. Great Value Egg Makers
1/4 Tsp. Great Value Salt
1/4 Tsp. Great Value Pure Ground Black Pepper
1 cup Great Value Finely Shredded Sharp Cheddar Cheese plus extra for garnish


DIRECTIONS:
1. In a medium non-stick skillet over medium heat, add the olive oil. Add onion, red pepper and green pepper; cook 5 minutes, stirring occasionally. Right before vegetables are done, add the ham and cook until lightly brown. Remove from the pan and set in a bowl.

2. In a bowl, mix together egg makers, salt and pepper. With the skillet still on the stove, pour half of the egg mixture in the pan. Cook 2 minutes or until eggs begin to set on bottom. Lift edges of egg mixture with spatula to allow uncooked portion of eggs to flow to edges and set.

3. When eggs are almost set, spoon 1/2 cup cheese and 1/2 the meat and vegetable mixture over the eggs. Fold one half of omelet over the filling. Sprinkle remaining cheese over omelet. Reduce heat to low. Continue cooking 2 minutes or until eggs are set.

4. Repeat again for the second omelet and serve with toast.