Cheesecake Balls

Ingredients:

1 tub of pre-made cheesecake filling
2-3 bars of milk or dark chocolate
graham crackers
2 tbsp. butter-softened

Directions:

1. Roll cheesecake filling into small balls (approx. 1 tbsp.)
2. Place on cookie sheet and freeze for 5-10 mins.
3. Meanwhile, melt chocolate:
In microwave, medium setting, stirring every 30 seconds, OR
Over a double boiler, in a bowl over a medium saucepan with boiling water
4. Crush graham crackers and mix with butter
5. Remove cheesecake balls from the freezer
6. Dip balls into melted chocolate then roll through graham crackers.
7. Place in fridge until firm.

Zesty Parmesan Chicken

Directions:

1/2 cup Zesty Italian Dressing (I like Kraft Light)
2 cloves garlic, minced
1 tsp. dried basil leaves
1/4 tsp. black pepper (or for added extra substitute with crushed red pepper flakes)
2 Tbsp. KRAFT Grated Parmesan Cheese
4 boneless, skinless chicken breasts

Directions:

1. Preheat oven to 350
2. Combine all ingredients (except chicken) in a small bowl, mix well.
3. Place chicken in a shallow baking pan, or glass dish
4. Pour mixture over chicken
5. Bake 30-45 mins (turning chicken over once halfway through cooking)

Classic Mini Cheeseburgers

*makes 24 mini burgers

Ingredients

1 medium onion
¼ cup chopped fresh parsley
1 ½ lb. 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slices (optional)

Directions:

1. Preheat oven to 450°F.
2. Finely chop onion and parsley & add beef, garlic and salt; mix well
3. Press beef mixture evenly over bottom of pan. Bake 10-12 minutes or until beef is no longer pink. Drain grease.
4. Meanwhile, cut cheese into quarters & slice the buns (be careful not to sepearte top from bottom). Then cut buns into thirds for a total of 24 square mini buns.
5. Cut beef mixture into 24 squares using a knife or pizza cutter.
6. Top each burger with one pickle (optional) and one piece of cheese.
7. Place one bun top onto each burger.
8. Cover pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
9. To serve, place one burger with bun top onto one bun bottom using a spatula.

Mac & Cheese & Veggie Skillet

This definitely isnt the healthiest of dinners, but its become a favorite in our house!

Ingredients:

1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner
1 pkg. (10 oz. ) frozen mixed vegetables (I prefer a mix with broccoli, peas & carrots)
1/4 cup low fat or skim milk
1 tbsp. butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder (OPTIONAL)

*I use 2 boxes of mac & cheese & an extra chicken breast - to make enough for the three of us, plus some leftovers

Directions:

1. Cook cubed chicken breasts and drain grease.
2. MEANWHILE, cook Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.
3. Add Cheese Sauce Mix and remaining ingredients; mix well.
4. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally

2 Cup Casserole

Ingredients:

2 cups uncooked macaroni noodles
2 cups shredded cheddar cheese blend
2 cups milk
2 cans "cream of something" soup (chicken, mushroom, etc)
2 cans corn (drained)

Directions:

Preheat oven to 400 degrees.
Combine all ingredients in a greased 9x13 casserole dish, stir well.
Cover with foil & bake for 1 hour
Test noodle for done-ness

Side Dish Options: Add a salad and/or loaf of bread

*Notea: Can be prepared the night before, cover with foil and put in fridge.
Use the 1 C/1can method for an 8x8 casserole.

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

Chicken Pockets

Ingredients:
1 lrg. can Pillsbury crescent rolls
1 8 oz. can chunked chicken
1 package cream cheese
1/2 teaspoons parsley
1/2 teaspoon minced onion
Optional: 1/2 teaspoon minced garlic

Directions:
Preheat oven to 375 degrees.
Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each).
Soften cream cheese, add the chicken and spices.
Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket.
Bake for 12 minutes or until golden brown.

Chicken Divan

Ingredients:

2 cups cooked chunked chicken
2- 10 oz bags frozen broccoli thawed and drained (or fresh blanched)
1 can cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 cup shredded cheddar cheese
1/2 tsp. curry powder

Directions:

1. Layer chicken and broccoli
2. Top with soup, mayo, lemon juice, shredded cheddar and curry powder.
3. Bake 30 min at 350

*Serves 4