Best Everyday Dinners - KCBD NewsChannel 11 Lubbock

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Best Everyday Dinners

Parmesan-Crusted Chicken in Cream Sauce Parmesan-Crusted Chicken in Cream Sauce
Puttanesca Puttanesca
Quick & Easy Pork Chop Skillet Quick & Easy Pork Chop Skillet
Slow Cooker Saucy Meatballs Slow Cooker Saucy Meatballs
Sweet-and-Spicy Chicken Stir-Fry Sweet-and-Spicy Chicken Stir-Fry
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Beef and Vegetable Stir-Fry
2 cups Minute Brown Rice, uncooked 
1/4 cup lite soy sauce 
2 Tbsp. Kraft Light Catalina Reduced Fat Dressing 
3/4 tsp. ground ginger 
1 lb. beef flank steak, cut into thin strips 
2 tsp. cornstarch 
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained 
1/4 cup Planters Dry Roasted Peanuts 
 
Prepare rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside. Toss steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through. Serve steak mixture over rice; top with peanuts.

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 Reduced Fat Sharp Cheddar Cheese, divided 
2 Tbsp. Kraft Light Zesty Italian Reduced Fat Dressing 
8 corn tortillas (6 inch) 
2 Tbsp. chopped fresh cilantro 
 
Preheat oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese. 
Spread 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on High 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.  Bake 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro. 

Cheddar Chicken & Rice Skillet
1/2 cup Kraft Light Zesty Italian Reduced Fat Dressing 
4 boneless skinless chicken breast halves (1 lb.), cut into strips 
2 cups instant brown rice, uncooked 
1-1/4 cups fat-free reduced-sodium chicken broth 
2 cups small broccoli florets 
1-1/2 cups chopped tomatoes 
1 cup Kraft 2% Milk Shredded Reduced Fat Mild Cheddar Cheese 
1/2 cup sliced green onions 
 
Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. 
Stir in rice, broth and broccoli. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed. 
Add tomatoes, cheese and onions; stir until blended.  
 
Cheesy Chicken Noodle Skillet
3 cups egg noodles, uncooked 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
2 cups frozen chopped broccoli 
1/2 cup fat-free reduced-sodium chicken broth 
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed 
1/4 cup Kraft Mayo Real Mayonnaise 
1 cup Kraft Shredded Sharp Cheddar Cheese 
 
Bring large saucepan of water to boil on high heat. Add noodles and chicken. Cook 8 min. or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 min. Drain noodle mixture; return to saucepan. Add broth, cream cheese and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add shredded cheese; stir 1 min. or until melted. Sprinkle with chopped fresh parsley, if desired.  

Chops-on-Top Pork & Stuffing Supper
6 boneless center-cut pork chops, 1/2 inch thick, well trimmed (1-1/2 lb.) 
2 Tbsp. Grey Poupon Honey Dijon Mustard 
2 Tbsp. margarine 
1-1/2 cups water 
1/4 cup Kraft Light Catalina Reduced Fat Dressing 
3 large carrots, thinly sliced (1-1/2 cups) 
2 large red apples, unpeeled, coarsely chopped (2 cups) 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 

Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 min. on each side or until browned and juices run clear. Remove from skillet; set aside. 
Add water, dressing and carrots to skillet. Cook 6 to 8 min. or until carrots are tender. Stir in apples and stuffing mix. Return chops to skillet; cover. Turn off heat. Let stand 5 min. 
 
Country Salisbury Steak
1-1/2 lb. extra lean ground beef 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1-1/2 cups water, divided 
3/4 cup chopped onions 
1 pkg. (8 oz.) fresh mushrooms, sliced 
1/2 cup Kraft Original Barbecue Sauce 
 
Preheat oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. 
Bake 25 min. or until cooked through (160°F). Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.  
 
Easy Parmesan Garlic Chicken
1/2 cup Kraft 100% Grated Parmesan Cheese 
1 env. Good Seasons Italian Salad Dressing & Recipe Mix 
1/2 tsp. garlic powder 
6 boneless skinless chicken breast halves (2 lb.) 

Preheat oven to 400°F. Mix cheese, salad dressing mix and garlic powder. 
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. 
Bake 20 to 25 min. or until chicken is cooked through (170°F). 

Farmhouse Chicken Dinner
1/4 cup flour 
1/2 tsp. pepper 
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed 
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing 
2 cups baby carrots 
1 medium onion, cut into wedges 
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided 
2 cups Minute Brown Rice, uncooked 
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed 
2 Tbsp. chopped fresh parsley 
 
Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F). 
Meanwhile, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm. 
Add Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.  

Miracle Chicken Skillet
1/4 cup MiracleWhip Dressing 
1-1/2 cups instant white rice, uncooked 
1-1/2 cups chicken broth 
1 Tbsp. chili powder 
4 small boneless skinless chicken breast halves (1 lb.) 
1 tomato, chopped 
1/2 cup Kraft Shredded Cheddar Cheese 

Mix dressing, rice, broth and chili powder in large skillet. Top with chicken. Bring to boil; cover. Reduce heat to low; simmer 25 min. Top with remaining ingredients. Cook an additional 10 min. or until chicken is cooked through (170°F).   

Parmesan-Crusted Chicken in Cream Sauce
2 cups Minute Brown Rice, uncooked 
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided 
6 Ritz Crackers, finely crushed 
2 Tbsp. Kraft 100% Grated Parmesan Cheese 
4 small boneless skinless chicken breast halves (1 lb.) 
2 tsp. oil 
1/3 cup Philadelphia Chive & Onion Light Cream Cheese Spread 
3/4 lb. asparagus spears, trimmed, steamed 
 
Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. 
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture. 
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.  

Puttanesca
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
8 ounces pasta

Heat oil in a skillet over low heat. Add garlic, and saute until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, and then tomato paste. Add capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. While the sauce is simmering, cook pasta in a large pot of boiling salted water. Drain. Toss with sauce, and serve.

Quick & Easy Pork Chop Skillet
4 bone-in pork chops, 3/4 inch thick (1-1/2 lb.) 
1 tsp. oil 
1/4 cup Kraft Balsamic Vinaigrette Dressing, divided 
1 small onion, sliced 
1 clove garlic, minced 
1 tsp. dried rosemary leaves 
1 can (15-1/4 oz.) pear halves, undrained 
 
Brown chops in oil in large skillet on medium-high heat 3 min. on each side. Remove from skillet; set aside. Add 2 Tbsp. of the dressing, onion, garlic and rosemary to skillet. Cook 3 min. Return chops to skillet. Add pears with juice and remaining 2 Tbsp. dressing. Simmer on medium heat 10 min. or until chops are cooked through. Arrange chops on platter; spoon sauce over chops.   

Rice & Ham-Stuffed Chicken Breasts
1/4 cup Philadelphia Chive & Onion Cream Cheese Spread 
1/2 cup cooked Minute White Rice 
1/2 cup chopped fresh spinach leaves 
2 boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness 
6 slices Oscar Mayer Shaved Ham or Turkey 
1 egg, lightly beaten 
8 Ritz Crackers, crushed 
 
Preheat oven to 400°F. Mix cream cheese spread, rice and spinach until well blended. 
Place chicken breasts, top-sides down, on large cutting board. Top each with 3 ham slices and half of the rice mixture. Starting at one of the short ends, tightly roll up each chicken breast. Dip in egg, then in cracker crumbs, turning to evenly coat each chicken breast. Place in greased 8-inch square baking dish. Bake 35 to 40 min. or until chicken is cooked through (170°F).  

Simply Saucy Chicken
Take 4 small boneless skinless chicken breast halves (about 1 lb.), 1 Tbsp. oil and 1/4 cup chicken broth and mix & match your recipe from these options:

  • Special Collection Greek Vinaigrette Dressing; 1 tsp. dried thyme leaves, 1 onion, chopped; 1 red pepper, sliced; 1/4 cup Athenos Traditional Crumbled Feta Cheese; 12 black olives
  • Zesty Italian Dressing; 1 tsp. Italian seasoning; 1 red onion, chopped; 2 cups broccoli florets; 1/4 cup Kraft Shredded Pizza! Four Cheese 
  • Classic Caesar Dressing; 1 tsp. dried basil leaves; 2 Tbsp. chopped fresh parsley; 4 plum tomatoes, seeded/chopped; 2 Tbsp. Oscar Mayer Real Bacon Bits
  • Special Collection Creamy Poppyseed Dressing; 2 cloves garlic, minced; 1/2 tsp. ground ginger ;1 can (15-1/4 oz.) peach slices, drained; 1 cup peas

Then follow our simple steps:
Cook chicken in hot oil in large covered skillet on medium-high heat 5 min. on each side or until browned. Stir in 1/4 cup Kraft Dressing, broth and seasoning until well blended. Bring to simmer; cook an additional 3 min. Add vegetables & add-ins; stir to combine. Cook 2 to 4 min. or until vegetables are tender. 

Sloppy Joe Mac
1 lb. ground beef 
1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner 
2 cups water 
1/2 cup Kraft or Bull's-Eye Original Barbecue Sauce 
1 cup tomato sauce 
2 cups shredded lettuce 
2 tomatoes, chopped 
 
Brown meat in large nonstick skillet on medium-high heat. Drain. Add Macaroni, water and barbecue sauce. Bring to boil. Reduce heat to medium; cover. Simmer 8 min, stirring twice. 
Stir in Cheese Sauce Mix and tomato sauce; cook until heated through. Sprinkle with lettuce and tomatoes. Serve immediately.  
 
Slow Cooker BBQ Short Ribs
4 lb. beef short ribs 
1 large onion, coarsely chopped 
1 cup Kraft Barbecue Sauce, any flavor 
1/4 cup honey 
1/4 cup flour 
1 Tbsp. yellow mustard 
 
Place ribs and onions in slow cooker.  Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender. Remove ribs from slow cooker; cover to keep warm. Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.  

Slow Cooker Saucy Meatballs
1 pkg. (6 oz.) Stove Top Stuffing Mix for Turkey 
1-1/2 lb. lean ground beef 
1 egg, lightly beaten 
1/2 cup water 
2 cups sliced mushrooms 
2 medium green peppers, sliced (about 2 cups) 
4 cups spaghetti sauce 
1 pkg. (1 lb.) spaghetti 
1/3 cup Kraft 100% Grated Parmesan Cheese 
 
Combine stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. 
Cook on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).  Cook spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.   

Slow Cooker Stuffed Peppers
4 medium bell peppers 
1/2 lb. ground pork 
3/4 cup Bull's-Eye Original Barbecue Sauce, divided 
1 cup instant white rice, uncooked 
1 cup frozen peas 
1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cubed 
1/2 cup water 
 
Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.  Mix pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with Velveeta. Pour remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).  
 
Sweet-and-Spicy Chicken Stir-Fry
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 
1 Tbsp. oil 
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas) 
1 clove garlic, minced 
1/4 cup Kraft Catalina Dressing 
2 Tbsp. hoisin or soy sauce 
1/4 tsp. crushed red pepper 
 
Cook and stir chicken in hot oil in large skillet on high heat 3 min. Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned. Add remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally. 
Serve over hot cooked rice, if desired. 

Updated Fettuccine Carbonara
1/2 lb. (8 oz.) fettuccine, uncooked 
1 cup frozen peas 
1/4 cup Philadelphia Light Cream Cheese Spread 
1/4 cup Kraft Light Classic Caesar Reduced Fat Dressing 
1 Tbsp. flour 
1 cup fat free milk 
1 pkg. (6 oz.) Oscar Mayer Smoked Ham, cut into short strips 
1/4 cup chopped fresh parsley 
3 Tbsp. Kraft 100% Grated Parmesan Cheese 
 
Cook pasta as directed on package, adding peas to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, beat cream cheese spread, dressing and flour in small saucepan with wire whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 min. or until heated through, stirring occasionally. Top with parsley; sprinkle with Parmesan cheese.

Sources: kraftfoods.com & allrecipes.com

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