Budget Friendly Meals - KCBD NewsChannel 11 Lubbock

Budget Friendly Meals

Bruschetta Minute Steaks Bruschetta Minute Steaks
Quick Taco Salad Quick Taco Salad
Saucy Pepper Steak Saucy Pepper Steak
Saucy Pork Medallions Saucy Pork Medallions
Spicy Chicken Stir-Fry Spicy Chicken Stir-Fry
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5-Minute Southwest Layered Salad
6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1/2 cup Kraft Natural Three Cheese Crumbles
1/2 cup Kraft Ranch Dressing
1 cup broken tortilla chips

Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa and cheese. Drizzle with dressing; sprinkle with chips.

Angel Chicken
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

BBQ Chicken Pizza with Feta
1 ready-to-use baked pizza crust (12 inch)
1 cup Kraft Shredded Mozzarella Cheese, divided
1 pkg. (6 oz.) Oscar Mayer Deli Fresh Grilled Chicken Breast Strips, coarsely chopped
1/4 cup Kraft Original Barbecue Sauce
1 pkg. (4 oz.) Athenos Traditional Crumbled Feta Cheese
1 small red onion, halved, sliced and separated into rings

Heat oven to 450°F. Place pizza crust on baking sheet; sprinkle with 1/2 cup mozzarella. Toss chicken with barbecue sauce; spoon onto crust. Top with feta, onions and remaining mozzarella. Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Let stand 5 min. before cutting to serve

BBQ Grilled Chicken Kabobs
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
6 cups assorted cut-up fresh vegetables (bell peppers, mushrooms, onions, zucchini)
1 cup Kraft Original Barbecue Sauce, divided

Heat grill to medium heat. Thread chicken onto skewers alternately with vegetables. Grill 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce the last 5 min. Serve with remaining barbecue sauce.

Better-Than-Ever Beef Enchiladas
1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups Taco Bell Home Originals Thick 'N Chunky Salsa, divided
1 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese, divided
2 Tbsp. Kraft Light Zesty Italian Dressing 8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese. Spread 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil. Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

Bruschetta Minute Steaks
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 Kraft Zesty Italian Dressing
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

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.)

Caesar Pockets
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) Oscar Mayer Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. Kraft Grated Parmesan Cheese
1/4 cup Kraft Classic Caesar Dressing
4 pita breads, warmed, cut in half

Toss lettuce with next 4 ingredients. Spoon into pitas.

Creamy Pasta Primavera
3 cups penne pasta, uncooked
2 Tbsp. Kraft Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut into bite-size pieces
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese

Cook pasta in large saucepan as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan. Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Crisp-and-Creamy Baked Chicken
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) Shake 'N Bake Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup Kraft Shredded Cheddar & Monterey Jack Cheese

Heat oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package. Mix soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.

Foil-Pack Chicken & Artichoke Dinner
3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can  (13-3/4 oz.) artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup Kraft Zesty Italian Dressing
1/4 cup pesto

Heat oven to 400°F. Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto. 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 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening.

Herbed Tomatoes, Chicken & Rice
1/4 cup Kraft Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside. Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover. Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.

Quick Taco Salad
1 lb. lean ground beef
1 onion, chopped
1 pkt. (1-1/4 oz.) Taco Bell Home Originals Taco Seasoning Mix
1/4 cup water
10 cups torn romaine lettuce (about 1 large head)
2 tomatoes, chopped
1 cup Kraft Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
1/4 cup Kraft Ranch Dressing

Brown meat with onions in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

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.

Saucy Pork Medallions
2 tsp. oil 1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup Kraft Zesty Italian Dressing
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min. Stir in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package. Spoon stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.

Spaghetti with Zesty Bolognese
1 small onion, chopped
1/4 cup Kraft Light Zesty Italian Dressing
1 lb. extra-lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
3/4 lb. spaghetti, uncooked
2 Tbsp. Philadelphia 1/3 Less Fat than Cream Cheese
1/4 cup Kraft Grated Parmesan Cheese

Cook and stir onions in dressing in large skillet on medium heat until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally. Meanwhile, cook spaghetti as directed on package. Remove sauce from heat. Add reduced-fat cream cheese; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.

Spicy Chicken Stir-Fry
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Planters Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice

Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done. Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally. Serve over rice.

Tuna Cakes
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup Kraft Shredded Mild Cheddar Cheese
3/4 cup water 1 carrot, shredded
1/3 cup Kraft Real Mayo Mayonnaise
2 Tbsp. Claussen Sweet Pickle Relish

Mix all ingredients. Refrigerate 10 min. Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet. Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
 

Weeknight Cheese Quiche
1 cup sliced fresh mushrooms
1 onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
4 eggs
1/3 cup milk
1/3 cup Miracle Whip Dressing
1 cup Kraft Shredded Mozzarella Cheese
1 frozen pie crust (9 inch), thawed
1/4 cup Oscar Mayer Real Bacon Bits

Heat oven to 375°F. Cook mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from heat; stir in spinach. Beat eggs, milk and dressing in medium bowl with whisk until well blended. Add spinach mixture and cheese; pour into crust. Top with bacon. Bake 50 min. or until center is set and top is golden brown.

Source: kraftfoods.com

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