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

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