Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
* 1 tablespoon butter
* 1 large onion, chopped
* 1 large green bell pepper, sliced thin
* 1 teaspoon crushed garlic
* 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
* 1 cup Burgundy wine
* 1 1/2 tablespoons Italian seasoning
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon garlic salt
* 1 whole chicken, cut into pieces
* 2 tablespoons all-purpose flour
* 1 (16 ounce) package spaghetti
Directions
1/4 cup KRAFT Light Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
Make It!
MIX dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.
REFRIGERATE 30 min. to marinate, turning breasts over after 15 min.
HEAT oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).
Kraft Kitchens Tips
OAMC
Ingredients
* 4 ounces Kraft Philadelphia® - Cream Cheese, softened
* 1 teaspoon Dijon mustard
* 1 cup (4 ounces) shredded Swiss cheese
* 3/4 cup diced fully cooked ham
* 1/2 cup minced chives, divided
* 18 slices French bread (1/2 inch thick)
Directions
Ingredients
* 4 ounces Kraft Philadelphia® - Cream Cheese, softened
* 1/2 teaspoon garlic powder
* 1/2 cup shredded cooked chicken
* 2 tubes (8 ounces each) refrigerated crescent rolls
Directions
Ingredients
* 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
* 1/2 cup grated Romano cheese
* 1 plum tomato, seeded and chopped
* 1/3 cup finely chopped red onion
* 1/3 cup fresh baby spinach, finely chopped
* 5 tablespoons mayonnaise
* 1 garlic clove, minced
* 1 loaf (10-1/2 ounces) French bread baguette
Directions
Ingredients
* 4 cups low-sodium chicken broth
* 3 tablespoons low-sodium soy sauce
* 3 garlic cloves, smashed
* 1- 1/2 teaspoons ground ginger
* 4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
* 2 tablespoons cornstarch
* 2 eggs, lightly beaten
* 1- 1/2 cups cooked, shredded chicken
* 3 scallions, thinly sliced (optional)
Directions
Ingredients
* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)
Directions
1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
Ingredients
* 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
* 2 Tbsp. butter
* 1/2 cup coarsely chopped celery
* 1/2 cup chopped onion
* 2 14-oz. cans reduced-sodium chicken broth
* 1-1/2 cups milk
* 1 tsp. bottled hot pepper sauce
* 1-1/2 cups mozzarella cheese (6 oz.)
* 1-1/4 cups crumbled blue cheese (5 oz.)
* 1/2 cup shredded Parmesan cheese (2 oz.)
* 1/3 cup all-purpose flour
* Bottled hot pepper sauce (optional)
Directions
Ingredients
* Nonstick cooking spray
* 3 pounds uncooked ground chicken or uncooked ground turkey
* 2 14-oz. jars pizza sauce
* 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
* 1 14.5-oz. can diced tomatoes
* 8 hoagie rolls, split
* 8 slices mozzarella or provolone cheese (8 ounces)
Directions
Skewers
3-8 oz. boneless, skinless chicken breasts
1/2 cup Louisiana hot sauce
2 tablespoons white vinegar
1/8 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
12 (6- to 8-inch) bamboo skewers
Blue Cheese Dip
1 cup nonfat Greek yogurt
2 cloves garlic, chopped
2 green onions, chopped
1/4 cup blue cheese crumbles
2 Tbs. prepared horseradish
1/4 tsp. ground black pepper
1/2 tsp. salt
Sprinkle of chili powder or cayenne pepper to top (optional)