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Magnificent Meals in Minutes

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Almond Chicken Almond Chicken
Creamy Dill Salmon Creamy Dill Salmon
Mini Meatloaves Mini Meatloaves
Quick Jambalaya Quick Jambalaya
Unbelievable Chicken and Pasta Unbelievable Chicken and Pasta
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Almond Chicken  
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup instant white rice, uncooked
1/4 cup Planters Sliced Almonds

Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned. Stir in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through. Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.

Asian Beef with Snow Peas
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Baked Pesto Chicken
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup Buitoni Refrigerated Pesto with Basil
2 plum tomatoes, sliced (optional)
3/4 cup shredded mozzarella cheese

Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Cheddar Mac & Ham Casserole  
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 cup frozen peas, thawed, drained
1 cup chopped Oscar Mayer Smoked Ham
1/2 cup milk
1/2 cup Kraft Shredded Mild Cheddar Cheese

Preheat oven to 400°F. Prepare Dinner as directed on package. Add peas, ham and milk; mix well. Spoon into 9-inch square baking dish; sprinkle with cheese. Bake 15 min. or until heated through.

Chinese Chicken Fried Rice
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Classic Pizza Margherita
1 (12 inch) pizza crust or Italian bread shell
3 plum tomatoes, thinly sliced
1/3 cup Buitoni Refrigerated Pesto with Basil
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon crushed red pepper (optional)

Preheat oven to 450 F. Place pizza crust on baking sheet. Spread pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper. Bake for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.

Creamy Dill Salmon
4 salmon fillets (1 lb.)
1/4 cup Kraft Mayo Fat Free Mayonnaise Dressing
1/2 tsp. dill weed
2 Tbsp. Kraft Grated Parmesan Cheese
1 lemon, cut into 4 wedges

Preheat broiler. Place fish on foil-covered baking sheet. Broil, 4 inches from heat, 4 min. Meanwhile, mix mayo and dill weed. Remove fish from broiler; spread with mayo mixture. Sprinkle with cheese. Broil an additional 2 to 4 min. or until topping is golden brown and fish flakes easily with fork. Serve with the lemon wedges.

Easy Beef and Broccoli
2 cups instant white rice, uncooked
1 Tbsp. oil 1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup Kraft Catalina Dressing
1 Tbsp. grated gingerroot

Cook rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently. Add broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through. Serve over the rice.

Fajitas
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. oil
1 pkg. (15.5 oz.) Taco Bell Home Originals Fajita Dinner
1/3 cup water 1 medium green pepper, cut into strips
1 medium onion, sliced

Cook and stir chicken in hot oil in large nonstick skillet on medium-high heat 5 minutes. Add Seasoning Mix, water, green pepper and onion; mix well. Reduce heat to medium; cook and stir 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Place Tortillas on microwavable plate; cover lightly with plastic wrap. Microwave on HIGH 1 minute. Spoon chicken mixture evenly onto tortillas; top with Salsa as desired. Roll up.

Fiesta Chicken Pasta  
2 cups rotini pasta, uncooked
1 Tbsp. oil 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1/2 cup sour cream
1/2 cup Kraft Shredded Cheddar Cheese

Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Fish and Vegetable Skillet
1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1 (10.75 ounce) can Campbell's Condensed Cream of Mushroom Soup
1 pound firm white fish fillet (cod, haddock or halibut)

Place water, wine, thyme, black pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp. Add soup and heat to a boil. Add fish. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with fork.

Grilled Chicken Penne Dinner
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup  diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp.  minced fresh garlic
1 pkg. (4 oz.) Athenos Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves

Cook pasta as directed on package. Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside. Drain and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.

Herbed Tomatoes, Chicken & Rice
1/4 cup Kraft Light House Italian Dressing
4 small boneless skinless chicken breast halves (about 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 Reduced Fat Mozzarella Cheese
1 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 from skillet; set aside. Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover. Cook on low heat 5 min. Top with tomato and cilantro.

Italian Pork Chop Dinner
2 cups instant brown rice, uncooked
4 lean bone-in center-cut pork chops (1-1/2 lb.),
1/2 inch thick 1 tsp. dried oregano leaves, crushed
1 each: green and red pepper, cut into strips
1/4 cup Kraft Light Zesty Italian Dressing
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese

Cook rice as directed on package. Meanwhile, heat large nonstick skillet on high heat. Add chops; cook 2 min. or until bottoms of chops are browned. Reduce heat to medium; turn chops. Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil. Reduce heat to low; simmer 12 min. or until chops are cooked through (160ºF). Spoon rice onto serving plates; top with chops. Cover to keep warm. Increase heat under skillet to high; cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Spoon over chops; top with cheese.

Mac & Cheese Lasagna  
1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner
1-1/2 cups  spaghetti sauce
1/2 lb. lean ground beef
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Kraft Grated Parmesan Cheese

Heat oven to 350°F. Prepare Dinner as directed on package, using the Light Prep directions on package. Meanwhile, brown meat in skillet; drain. Spoon 1/2 of Dinner into lightly greased 8-inch square baking dish; top with layers of 1/2 each sauce, meat and shredded cheese. Repeat layers. Sprinkle with parmesan. Bake 20 min. or until heated through.

Mediterranean Chicken
2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup Kraft Sun-Dried Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives

Cook rice as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165ºF), turning chicken after 3 min. Stir in olives. Spoon rice onto serving platter; top with the chicken and sauce.

Mini Meatloaves
1 cup water
1/4 cup  beef gravy
2 lb. ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
2 eggs, beaten

Preheat oven to 400°F. Mix water and gravy in large bowl. Add meat, stuffing mix and eggs; mix lightly. Shape into four oval loaves on foil-covered baking sheet. Bake 30 min. or until cooked through (160ºF). Slice and serve with your favorite vegetables.

Quick Jambalaya  
1 Tbsp. oil
1/2 lb. hot Italian sausage, sliced, quartered
1 medium onion, chopped
1 can (14 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) chicken broth
1 medium  green pepper, chopped
1/2 cup Kraft Original Barbecue Sauce
1 lb. frozen cooked shrimp, thawed
2 cups instant white rice, uncooked

Heat oil in large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink. Add tomatoes, chicken broth, green pepper, barbecue sauce, shrimp and rice; mix well. Bring to boil; cover. Remove from heat; let stand 5 minutes. Stir gently before serving.

Unbelievable Chicken and Pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta

Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.

Sources: allrecipes.com & kraftfoods.com

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