Cheesy Chicken and Veggie Mac

Cheesy Chicken & Veggie Mac




Prep Time:

15 min

Total Time:

25 min

Makes:

4 servings, 1-1/4 cups each

What You Need

1 pkg. Macaroni & Cheese Dinner

1 pkg. (10 oz.) frozen mixed vegetables

1/4 cup fat-free milk

2 tsp. butter

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1/8 tsp. garlic powder

Make It

COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

Wednesday October 14th

Bruschetta Minute Steaks






What You Need!

1 Tbsp. oil

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

1/4 cup Zesty Italian Dressing

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)

Monday Oct 12th Sloppy Tacos

Sloppy Tacos


What You Need!

1 lb. ground beef

1 jar (16 oz.) Thick 'N Chunky Medium Salsa

1 pkg. (12 oz.) hamburger buns (8 buns)

1 pkg. (6 oz.) slice cheese

Make It!

BROWN meat in large skillet; drain.

STIR in salsa; cook until heated through, stirring occasionally.

FILL buns with meat mixture and Singles.

Monday Oct 5th Creamy chicken Dijon Skillet

I think it will be easier to post the recipe the day before so it is  available all day hope you guys like it!!

Creamy Chicken Dijon Skillet




INGREDIENTS

4 boneless skinless chicken breasts

3/4 lb fresh whole green beans

2/3 cup water

1 medium red bell pepper, cut into thin bite-size strips (1 cup)

1/4 cup creamy mustard-mayonnaise sauce

1 container (10 oz) refrigerated Alfredo sauce

DIRECTIONS

1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 10 to 12 minutes, turning once, until fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.

2. To same skillet, add green beans and water; heat to boiling. Cover; cook 7 to 9 minutes or until beans are tender.

3. Add remaining ingredients to skillet; stir until blended. Return chicken to skillet. Reduce heat to low; cover and simmer 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender.



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