batting 1000

i picked a good selection of recipes this week. every one was a hit. i'm usually not a huge fan of the kraft food and family recipes (for many reasons we won't go into here) but these were really pretty good. here we go:




The best meatballs

2 lb. ground beef

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

1-1/4 cups water

2   eggs

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy.  Cool remaining meatballs; freeze for later use.

TOMATO-BASIL CREAM SAUCE

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

CREAMY BROWN GRAVY

Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

HOW TO FREEZE MEATBALLS

Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Ready for another one??

Smothered Chicken and Rice

4 slices OSCAR MAYER Bacon, chopped

4 small  boneless skinless chicken breast halves (1 lb.)

4 large carrots (1 lb.), thinly sliced

1 large  onion, chopped

1 cup fat-free reduced-sodium chicken broth, divided

2 oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

3 cups hot cooked brown rice

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

One more??? can you handle it??

Cheddar Chicken and Potatoes

4 slices OSCAR MAYER Bacon

4 small  boneless skinless chicken breast halves (1 lb.)

4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed

4 oz.  (1 cup) KRAFT 2% Milk Shredded Sharp Cheddar Cheese

COOK bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

ADD chicken to skillet; cook 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.

PLACE chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

so there you go. the other two recipes for the week were chicken caesar salad wraps and BBQ baked potatoes... neither really need a recipe and i'm sure you're all done with recipes for one post anyway!!! happy eating.