Cowboy Salsa

1 Can Black Beans-drained and rinsed
1 Can Black eyed beans-drained and rinsed
1 Can Whole kernal corn
1 large can diced tomatoes
12 oz. Italian Salad Dressing
4 oz diced jalapeno
1/2 medium green pepper-diced
1/2 medium onion-diced

Marinate over night in the fridge

Chicken Casserole - Melinda

2 cups cooked chicken
1 can cream of mushroom
1/2-3/4 cup mayo
1 cup diced celery
1 1/2 cups cooked rice
1 teas. grated onion
1 teas. lemon juice
1 teas. salt
3 hard boiled eggs
1 sm. can water chestnuts
dash curry powder

Mix together and put into baking dish. Top with crushed cornflakes or almonds if desired. Bake at 350 for 20-25 minutes.

Honey- Chile Sauce

1/2 c. Shallots, chopped fine
2/3 c. honey, slightly warmed
1/4 c. Sherry vinegar
1 tsp. Pasilla Chile powder
1/4 tsp ground cumin
1 1/2 cups fat free chicken broth, low sodium
salt and pepper to taste
1 tsp cilantro, chopped

Serves 16

1. Coat and Saute pan with cooking spray place on medium-high heat. Add chopped shallots and saute until tender.

2. Add the honey and vinegar to the pan. Quickly stir in the chilie powder, cumin and broth. Bring to a boil and reduce by half.

3. Transfer sauce into a blender or food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro.

Great over cooked chicken!

Catalina Chicken Breasts

What You Need!
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)

Make It!
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.

Kraft Kitchens Tips
Serving Suggestion
Serve with rice and a tossed green salad.

Chicken Club Twister

What You Need
1 tortilla (8 to 9 inch)
1 Tbsp. KRAFT Real Mayo Hot 'N Spicy Mayo Mayonnaise
1 Tbsp. OSCAR MAYER Real Bacon Bits
2 oz. (1/3 of 6-oz. pkg.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1 KRAFT Deli Fresh Mild Cheddar Cheese Slice
Thinly sliced tomato
romaine lettuce

Make It
SPREAD tortilla with mayo; sprinkle with bacon bits.
LAYER with chicken strips, cheese, tomato and romaine. Roll up.

Kraft Kitchens Tips
Healthy Living
Substitute KRAFT Light Mayo Reduced Fat Mayonnaise, KRAFT Mayo Fat Free Mayonnaise Dressing, MIRACLE WHIP Light Dressing or MIRACLE WHIP FREE Dressing for Hot & Spicy Mayo.
Special Extra
Add peeled avocado slices to the sandwich.

Peanut-Mandarin Chicken Salad

What You Need
1 can (11 oz.) mandarin orange segments, drained
1 pkg. (10 oz.) mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1/2 cup chopped red onion
1/4 cup PLANTERS Honey Roasted Dry Roasted Peanuts
1/4 cup raisins
1/2 cup prepared GOOD SEASONS Asian Sesame Dressing Mix, prepared with less oil

Make It
PLACE all ingredients except dressing in large bowl; mix lightly.
ADD dressing; toss to coat.

Kraft Kitchens Tips
Substitute
Substitute KRAFT Light CATALINA or Raspberry Vinaigrette Reduced Fat Dressing for Oriental Sesame Dressing.

Oven Roasted Chicken Salad Pita

What You Need
1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 tsp. finely chopped green onions
Dash lemon juice
Dash ground black pepper
3 oz. (1/2 of 6-oz. pkg.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 pita bread, cut into wedges
1/2 cup red or green seedless grapes

Make It
MIX mayo, onions, juice and pepper.
ADD chicken breast cuts; stir to coat.
SERVE with the pita bread wedges and grapes.

Kraft Kitchens Tips
Food Facts
For best quality, store unwashed grapes in a sealable plastic bag in the refrigerator. Wash grapes and blot dry with paper towels just before using.

Chicken and Avocado Wraps

What You Need
3 flour tortillas (10 inch)
1-1/2 cups shredded lettuce
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1 small tomato, chopped
1 avocado, peeled, chopped
2 Tbsp. chopped red onion
2 Tbsp. KRAFT Original Barbecue Sauce
2 Tbsp. KRAFT Ranch Dressing

Make It
TOP tortillas evenly with lettuce, chicken, tomato, avocado and onion.
MIX barbecue sauce and dressing; drizzle evenly over tortillas.
ROLL-UP tortillas. Secure with toothpicks.

Kraft Kitchens Tips
How to Make Tortillas Easier to Roll Up
Wrap stacked tortillas in microwavable plastic wrap. Microwave on HIGH 20 to 30 seconds or just until warmed

Broccoli and Chicken Salad

What You Need
4 small boneless skinless chicken breast halves (about 1 lb.), cut into strips
4 cups fresh broccoli florets
1-1/2 cups seedless red grapes halves
2/3 cup KRAFT Coleslaw Dressing
1/4 cup PLANTERS Sunflower Kernels

Make It
COOK and stir chicken in skillet sprayed with cooking spray for 5 minutes or until chicken is cooked through.
TOSS chicken with remaining ingredients in large bowl; cover.
REFRIGERATE at least 30 minutes.

Kraft Kitchens Tips
Make it Easy
Partially freeze chicken breast halves before cutting into strips for easier cutting.

Easy Chicken Salad Lettuce Wraps

What You Need
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 tsp. lemon juice
1 tsp. dried tarragon leaves
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1/2 cup seedless red grapes
3 large iceberg lettuce leaves, torn in half

Make It
MIX mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.
REFRIGERATE at least 30 minutes.
SPOON chicken salad evenly over lettuce leaves; roll up.

Kraft Kitchens Tips
Substitute
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Special Extra
To add some crunch, add chopped celery or shredded lettuce to the wraps before rolling up.
Make it Easy
Secure wraps with toothpicks. Remove just before serving.

Chicken Pita Sandwiches

What You Need
2 pita breads, cut in half
4 lettuce leaves
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
4 tomato slices
4 red onion slices
8 cucumber slices
1/4 cup KRAFT Ranch Dressing

Make It
FILL pita halves evenly with lettuce, chicken breast strips, tomatoes, onions and cucumbers.
TOP each with 1 Tbsp. of the dressing.

Kraft Kitchens Tips
Family Fun
Set out all the ingredients for these sandwiches and let everyone assemble their own. Tell the kids they're filling kangaroo pockets!

Creamy Pasta Primavera

What You Need!
3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut into bite-size pieces
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese (Same as low fat cream cheese), cubed
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
COOK pasta in large saucepan as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.
DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Kraft Kitchens Tips
How to Make it Meatless
Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.
Special Extra
Sprinkle with 2 Tbsp. chopped fresh chives or basil. just before serving.
Substitute
Prepare using whatever vegetables you have on hand

Creamy Rice, Chicken & Spinach Dinner

What You Need!
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (8 oz.) baby spinach leaves
1 large tomato, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!
HEAT dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.
ADD Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
REMOVE pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.

Kraft Kitchens Tips
Make it Easy
Purchase bagged pre-washed fresh baby spinach in your produce section.
Substitute
Prepare using KRAFT Light Zesty Italian Dressing.

Spinach-Stuffed Chicken Breasts - Kraft kitchen

What You Need!
1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!
HEAT oven to 350ºF.
BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Kraft Kitchens Tips
How to Pound Chicken Breasts
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Grilled Chicken Burrito - Level 1

6 oz. boneless, skinless chicken breast
1/2 c. tomatoes, chopped
2 Tb. cilantro, chopped
2 Tb. red onion, chopped
1/2 c. iceberg lettuce, shredded
1/8 avocado
1 Tb. low fat sour cream
1 whole wheat tortilla

1. Grill or bake chicken breast in a Pyrex dish at 350 degrees for approximately 20 minutes. Cool and slice thinly.
2. Place tortilla in microwave between 2 paper towels and cook on high for 10 seconds.
3. Remove and put chicken, chopped tomatoes, cilantro, red onion, lettuce, avocado, and sour cream into tortilla and roll up.

Chicken Pita - Level 1

6 oz. boneless, skinless chicken breast
1 whole wheat pita
1 1/2 oz. low fat feta cheese, crumbled
1/4 c. tomato, chopped
2 Tb. red onion, chopped
1/4 c. cucumber, peeled and chopped
squeeze of lemon

1. Grill or bake chicken breast in Pyrex dish at 350 degrees for approximately 20 minutes.
2. cool chicken and cube into 1 inch pieces.
3. Place in pita and add all other ingredients. Squeeze lemon over top.

Lemon-Garlic Chicken

1/4 c. fresh lemon juice
2 Tb. molasses
2 Tsp. Worcestershire sauce
4 garlic cloves, chopped
2 lb. boneless, skinless chicken thighs
1/4 tsp. salt
1/4 tsp. black pepper
lemon wedges
parsley springs

Serves 3

1. Combine first 4 ingredients in a nonreactive dish and add chicken. cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees.
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserve marinade over chicken; sprinkle with salt and pepper.
4. Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.

Tuna Salad - Level 1

6 oz. tuna, canned
3/4 oz. low fat mayo
1/2 tsp. lemon zest
squeeze of lemon
1 Tb. carrots, shredded
1 Tb. celery, chopped
1 Tb. green onion, chopped
1 tsp. celery seeds

Drain canned tuna and place in a small bowl. Add mayo and mix throughly. Then add lemon zest, lemon juice, carrots, celery, green onions, and celery seeds. Blend together.

Chef Salad - Level 1

3 oz. fat free turkey breast, chopped
3 oz. ham, extra lean, low sodium, chopped
1 1/2 oz fat free mozzarella cheese, chopped
1/2 roma tomato, chopped
2 c. romaine lettuce, chopped
1/4 c. hearts of palm, chopped
1 oz. avocado, diced
2 Tb. low fat ranch dressing

Beef and Broccoli Stir Fry

1/4 c. Soy Sauce
1/2 Red Onion , sliced
1 Tb. garlic, minced
1 1/2 lb. top sirloin steak, sliced 1 inch thick
1 Tb. rice vinegar
1 Tb. ginger, minced
4 c. broccoli florets
8 oz. dried soba noodles

1. Bring 2 quarts of water to a boil

2. Meanwhile, heat a small amount of soy sauce in a large saute pan, add the onions and garlic and saute until opeque

3. Add beef and saute, turning often with tongs, for 7 to 10 minutes. Stir together the oil , vinegar, and ginger and add to the saute mixture.

4. Blanch broccoli in the boiling water for microwave on high, covered and vented 2 minutes. Add to the meat mixture and keep warm

5. prepare soba noodles according to package directions. Drain, toss with the beef and broccoli and serve.

Mushroom Omelet - Level 1

6 egg whites
salt and pepper to taste
3/4 c. mushrooms, sliced
2 Tb. green onion, chopped
1/2 Roma tomato, chopped
1 1/2 oz. low fat cheddar cheese, shredded

1. In a small bowl, lightly beat the egg whites with a fork and season to taste with salt and pepper.

2. Coat a small nonstick saute pan with cooking spray and place over medium heat. Add the vegetables and cook until tender.

3. Add egg mixture and cook until set on the bottom. Sprinkle the cheese over top, fold omelet in half, and cook a bit longer until cheese is melted and eggs are set.

Spinach Scramble - Level 1

1/2 c. Roma Tomato, diced
1 c. spinach leaves, cleaned and dried
6 egg whites
1 1/2 oz. feta cheese, crumbled
1 Tb. fresh basil, chopped

1. In a small nonstick pan coated with vegetable spray, saute tomatoes and spinach until slightly tender. Remove and set aside.

2. Whisk the egg whites together in a bowl and add to the pan. cook, stirring, over low heat until almost set. Add the vegetable mixture, cheese, and basil. Cook to desired firmness.

Chicken Scramble - Level 1

6 egg whites
3 oz. chicken breast, cooked and diced
1 1/2 oz. fat free Parmesan cheese, grated
1/2 Tb. fresh basil, chopped

1. Coat a non stick skillet with cooking spray and place over medium heat.

2. Lightly beat the egg whites with a fork and add to the pan. Cook, stirring, until halfway set. Add the diced chicken and cook through. Add salt and pepper to taste. Garnish with fresh basil and serve.