A few years ago I discovered this recipe over at Kraft. It is so easy and tasty.  I also season to mine and my husbands tastes.

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

I Know that most people are going to say what this sounds odd but it is really tasty.  Last night my hubby and I were thinking of something to do for dinner and came up with this idea.  Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust.  The pizza crust can be your choice of homemade or frozen whichever is easier for you

Ingredients

1 pizza crust

1 pkg of mexican style shredded cheese

leftover beef and salsa mixture

prepare your pizza crust and top with the beef and salsa mixture and cheese.  Place in a 425 oven for 15 minutes or until done time may vary with your oven.  Let cool for a few minutes and then slice and serve.

About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos.   I always tweak a recipe to mine and my husbands taste.  One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage.   It turned out to be a good idea as it is one of my hubby’s favorite dishes.    Below is my version.

Ingredients:

1/2 lb. lean ground beef

1/2 lb hot sausage

1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed

Directions:

In a large non-stick skillet, brown ground beef  and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin,  Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Makes 8 burritos.

Aunt Nell’s Chicken Salad

5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs.  Refrigerate until ready to serve.

Angel Hair Pasta with Chicken & Vegetables

Prep time: 10 mins

Cook time: 15 mins

Ingredients •

1 tsp olive oil •

1/2 tsp minced garlic •

1/4 cup chopped onion •

1 can (14.5 oz.) Italian-style tomatoes with juice •

1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •

1 lb grilled chicken, cut into bite-sized pieces •

4 oz angel hair pasta, cooked •

3 tbsps shredded parmesan cheese

Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.

Serving Suggestions

I originally found this over at Campbell’s Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.