Fall Harvest Recipes

Country Salisbury Steak
Country Salisbury Steak
Easy Pleasing Meatloaf
Easy Pleasing Meatloaf
Farmhouse Chicken Dinner
Farmhouse Chicken Dinner
Acorn Squash
Acorn Squash
The Ultimate Stuffed Mushroom
The Ultimate Stuffed Mushroom

All-in-One Pot Saucy Pastas
1 lb. extra lean ground beef 
1 medium onion, chopped 
3 cups rotini pasta, uncooked 
3-1/2 cups water 
1 jar (26 oz.) spaghetti sauce (about 3 cups) 
1 cup sliced mushrooms 
1 cup chopped red peppers 
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 
Brown meat large deep skillet; drain. Add onions; cook until tender. Add pasta, water and spaghetti sauce. Bring to boil; cover Reduce heat to low; simmer 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min. Sprinkle with cheese.

Bruschetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1/2 cup water 
2 cloves garlic, minced 
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 
1 tsp. dried basil leaves 
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 
Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. 
Place chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

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 Pleasing Meatloaf
2 lb. lean ground beef 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1 cup water 
2 eggs, beaten 
1/2 cup Kraft Original Barbecue Sauce, divided 
Preheat oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. Shape meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce. 
Bake 1 hour or until cooked through (160ºF).

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 onion, cut into wedges 
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided 
2 cups instant brown rice, uncooked 
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel 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 (165°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.

Golden Crusted Pork Chops
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
3 Tbsp. Miracle Whip Dressing 
3 Tbsp. Grey Poupon Dijon Mustard 
6 bone-in pork chops (2-1/4 lb.) 
3 cups frozen green beans 
2 Tbsp. Kraft Zesty Italian Dressing 
Preheat oven to 425°F. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl; set aside. 
Arrange chops in 13x9-inch baking dish; brush with half of the mustard mixture. Turn chops over; brush with remaining mustard mixture. Top chops with stuffing; cover dish with foil. Bake 10 min. Meanwhile, place beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 min. or until chops are cooked through (160°F) and beans are heated through. Sprinkle with chopped fresh parsley, if desired. 
Lemon Stuffed Chicken
1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
2 tablespoons olive oil

Preheat oven to 350 degrees F (175 degrees C).
Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Mac & Cheese Lasagna
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package using Light Preparation directions 
1-1/2 cups spaghetti sauce 
1/2 lb. lean ground beef, cooked, drained 
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 
2 Tbsp. Kraft 100% Grated Parmesan Cheese 
Preheat oven to 350°F. Spoon half of the prepared Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 min. or until heated through.

One-Pan Chicken and Potato Bake
4 bone-in chicken pieces (1-1/2 lb.) 
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges 
1/4 cup Kraft Zesty Italian Dressing 
1/4 cup Kraft 100% Grated Parmesan Cheese 
1 tsp. Italian seasoning

Preheat oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish. Top with dressing; sprinkle with cheese and Italian seasoning. Cover with foil. Bake 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Raisin Rice Stuffed Chicken
2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).


Acorn Squash
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Broccoli and Tortellini Salad
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Butternut Squash, Apple, Onion Au Gratin
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Cheesy Harvest Vegetables
2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups) 
3 cups milk 
1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed 
1 cup Kraft Shredded Parmesan Cheese 
1/8 tsp. ground nutmeg 
8 Ritz Crackers, crushed (about 1/3 cup crumbs) 
Preheat oven to 350°F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg. Pour into greased 2-qt. casserole dish; sprinkle with cracker crumbs. Bake 30 min. or until top is golden brown and vegetable mixture is heated through.  
Cheesy Rice 'n Tomatoes
1 Tbsp. Kraft Zesty Italian Dressing 
2 Tbsp. chopped onions 
1 cup instant white rice, uncooked 
1-1/4 cups fat-free reduced-sodium chicken broth 
1 plum tomato, chopped 
1 oz. (1/8 of 8-oz. pkg.) Philadelphia Cream Cheese 
2 Tbsp. Kraft Shredded Parmesan Cheese 
1 Tbsp. chopped fresh parsley 
Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender. Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min. 
Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.  
Cheesy Smashed Potatoes
1 lb. red potatoes (about 3 small), cut into chunks 
1 cup bite-size cauliflower florets 
1/4 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream 
1 cup Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

Fennel and Watercress Salad
1/2 cup chopped dried cranberries
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Fruity Acorn Squash Bake
2 medium acorn squash, halved lengthwise, seeded 
2 Tbsp. butter or margarine, melted 
1 can (8 oz.) pineapple chunks, drained, finely chopped 
1 medium pear, peeled, cut into 1/2-inch pieces 
1/2 cup dried cranberries 
1/3 cup Planters Slivered Almonds, toasted 
1 Tbsp. honey 
2 Tbsp. brown sugar 
Preheat oven to 375°F. Cut a thin slice off bottom of each squash half to keep it from rolling; discard slices. Remove and discard seeds. Place squash halves in foil-lined baking pan; brush insides lightly with butter. Combine fruit and almonds in medium bowl. Add honey and brown sugar; mix lightly. Spoon evenly into hollowed-out squash halves. Brush filling with remaining butter. Bake 1 hour or until squash is tender. Cut each squash in half again to serve.

Roasted Green Beans
1 lb. whole frozen or fresh green beans, ends trimmed 
1 red pepper, cut into thin strips 
1 yellow pepper, cut into thin strips 
1 large onion, cut into thin strips 
1/2 cup Kraft Balsamic Vinaigrette Dressing 
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 
Preheat oven to 400°F. Toss vegetables with dressing in large roasting pan. Bake 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with cheese. Bake an additional 2 to 3 min. or until cheese is melted.  
The Ultimate Stuffed Mushroom
20 medium mushrooms 
3 Tbsp. butter 
2 Tbsp. finely chopped onions 
2 Tbsp. finely chopped red peppers 
14 Ritz Crackers, finely crushed (about 1/2 cup crumbs) 
2 Tbsp. Kraft 100% Grated Parmesan Cheese 
1/2 tsp. Italian seasoning 
Preheat oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. 
Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. Bake 15 min. or until heated through.