4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3   each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup  KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

Cajun Chicken with Peppers and Pasta

Ingredients

4 chicken breasts, boneless and skinless
1 stick butter
4-5 Tbsp. cajon poultry seasoning
1 red pepper cut into match sticks pieces
1 yellow pepper cut into match stick pieces
1 green pepper cut into match stick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray

Preparation

Spray large frying pan with vegetable spray.
Put stick of butter and poultry seasoning in pan.
Heat until melted.
Meanwhile, cut chicken into bite-sized pieces and coat with flour.
When butter has melted, add chicken to pan and cook until brown.
Move chicken to one side of the pan and add all the peppers.
Cook for about 2 minutes. Add chicken broth a little at a time and cook until
the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.

from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

I found this recipe from my local newspaper a few years ago.   I did not have pimentos nor do  I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.

Crispy Macaroni & Cheese

From: Campbell’s Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.

I discovered this recipe a number of years ago.  It is really easy to make and tastes good.

Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:

3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1/2 cup pesto sauce

1/2 cup milk

Directions:

COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min 
Start to Finish:15 min 
Makes:6 servings 

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package. 
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. 
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Aussie Chicken

INGREDIENTS:

* 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

* 2 teaspoons seasoning salt

* 6 slices bacon, cut in half

* 1/2 cup prepared mustard

* 1/2 cup honey

* 1/4 cup light corn syrup

* 1/4 cup mayonnaise

* 1 tablespoon dried onion flakes

* 1 tablespoon vegetable oil

* 1 cup sliced fresh mushrooms

* 2 cups shredded Colby-Monterey Jack cheese

* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Breakfast Casserole

Ingredients

6 slices bread

2 cups milk

1 cup cheddar cheese

1/2 tsp. pepper

6 or 8 eggs beaten

1 tsp. salt

2 Tbsp. mustard

1 1/2 to 2 pound sausage

2 Tbsp. butter

Preparation

Trim the crust from the bread and spread butter on each side.
Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well.
Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread;
add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes.
Serves 8 to 10.

This recipe belongs to one of my aunt’s on my moms side of the family.  I always liked making this during the thanksgiving or Christmas.   It can be made anytime but I think of it as a holiday dish.

Aunt Nona’s Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.