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New Year, New You Smart Suppers

Basil Chicken over Angel Hair Basil Chicken over Angel Hair
Bistro Chicken Pasta Salad Bistro Chicken Pasta Salad
Roast Pork Tenderloin Supper Roast Pork Tenderloin Supper
Saucy Pepper Steak Saucy Pepper Steak
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Apple Butter Pork Loin
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.  Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them. Cover, and return to the oven for 2 hours, or until fork tender

Basil Chicken over Angel Hair
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Bistro Chicken Pasta Salad
2 cups cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) Athenos Traditional Crumbled Feta Cheese
1/2 cup prepared Good Seasons Italian Dressing Mix for Fat Free Dressing
1/3 cup lightly packed fresh basil, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Combine all ingredients except chicken. Top with chicken.

Cheesy Beef Burritos
1/2 lb. extra lean ground beef
2 tsp. chili powder
1 can (15 oz.) black beans, drained, rinsed
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
2/3 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese
4 flour tortillas (10 inch)
1/4 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
1 tomato, chopped
1 cup shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese. Spread meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.

Cheesy Chicken & Salsa Skillet
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Taco Bell Home Originals Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Kraft Mexican Style 2% Milk Finely Shredded Four Cheese

Cook pasta as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Chicken Lo Mein
1/2 lb. spaghetti, uncooked
1/4 cup Kraft Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters Cocktail Peanuts

Cook spaghetti in large saucepan as directed on package. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done. Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.

Country Style Barbecued Chicken
1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves

Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Arrange chicken in the baking dish. Pour sauce over the chicken. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Creamy Chicken, Vegetables & Noodles
4 cups egg noodles, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Kraft Light Zesty Italian Dressing
3-1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 Tbsp. fat-free milk

Cook pasta as directed on package. Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender. Microwave Velveeta and milk in small microwaveable bowl on HIGH 2 to 3 min. or until Velveeta is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

Crispy Chicken Mexicali Salad
1/3 cup Shake 'N Bake Chicken Coating Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 bag (10 oz.) torn mixed salad greens
1 can (7 oz.) corn, drained
1 cup canned black beans, rinsed
1/2 cup Kraft 2% Milk Shredded Cheddar Cheese
1/2 cup Kraft Light Ranch Dressing
4 whole wheat rolls

Heat oven to 400°F. Measure 1/3 cup coating mix; coat chicken with coating mix and bake as directed on package. Toss greens with corn and beans in large bowl. Top with chicken; sprinkle with cheese. Drizzle with dressing just before serving. Serve with the rolls.

Easy Salmon Supper   
5 carrots (3/4 lb.), thinly sliced
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
4 salmon fillets (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
2 cups instant brown rice, uncooked

Heat oven to 375°F. Toss carrots with 1/4 cup dressing in 13x9-inch baking dish; spread onto bottom of dish. Bake 15 min.; stir. Top with fish. Combine tomatoes and remaining dressing; spoon over fish. Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package. Serve fish and carrots over rice; top with tomato mixture.

Foil-Packet Southwestern Chicken Dinner
1-3/4 cups warm water
2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Kraft Light Ranch Dressing
1-1/2 tsp. chili powder
1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese
1 bunch broccoli, cut into florets (about 4 cups)
1 red pepper, chopped

Heat oven to 400°F. Combine water and rice; let stand 5 min. Spoon onto centers of 4 large sheets of heavy-duty foil; top with remaining ingredients. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. Bake 25 to 30 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening each packet.

Ginger Glazed Mahi Mahi
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.  Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Homemade Black Bean Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Layered Mexican Bake
3/4 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp. chili powder
1-1/4 cups Taco Bell Home Originals Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn 3 high-fiber whole wheat tortillas (8 inch)
1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
3/4 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese, divided

Heat oven to 375ºF. Brown meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min. Spread 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or melted.

Roast Pork Tenderloin Supper
2 pork tenderloins (1-1/2 lb.)
1/4 cup Grey Poupon Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia, 1/3 Less Fat than Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed

Preheat oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat. Bake 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp. Add broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add cream cheese; cook 2 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Cut meat into thin slices. Serve topped with the cream cheese sauce along with the stuffing and beans.

Saucy Pepper Steak
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup Kraft Original Barbecue Sauce
2 cups hot cooked brown rice

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm. Add meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through. Spoon meat mixture into bowl with vegetables; toss gently. Serve over rice.

Shrimp, Tortellini & Spinach
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. Kraft Grated Parmesan Cheese

Cook pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally. Stir in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally. Serve topped with cheese.

Smart Pizza Supper
1 pkg. (23.4 oz.) Di Giorno Harvest Wheat Thin Crispy Crust Supreme Pizza
1 large cucumber, chopped
1 cup halved or quartered cherry tomatoes
1/4 cup finely chopped red onions
3 Tbsp. Kraft Light Zesty Italian Dressing
1 Tbsp. chopped fresh basil
2-1/2 cups raspberries

Bake pizza as directed on package. Meanwhile, mix all remaining ingredients except raspberries. Serve pizza with the salad and raspberries.

Southwest Chicken
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Sources: kraftfoods.com & allrecipes.com

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