TJ's grass-fed sirloin roast heated
TJ's grilled asparagus spears heated
Imitation crab at room temperature
Reese béarnaise sauce warmed

Layer beef, asparagus, and imitation crab.  Drizzle with béarnaise sauce.  And voila, an impressive meal!


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• 1 doz. eggs
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (16 oz.) breakfast pork sausage
• 1 cup sliced fresh mushrooms
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese

 

Make It

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• Heat oven to 400°F.
• Whisk eggs and sour cream until blended; pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until knife inserted in center comes out clean.

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• /2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 doz. eggs
• 4 OSCAR MAYER Beef Franks, cut lengthwise in half, then sliced crosswise
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
• 1 can (8 oz.) tomato sauce
• 12 corn tortillas (6 inch), warmed  

   
  

  Make It

  
  
• Heat oven to 350ºF.
• Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
• Cook franks in large nonstick skillet on medium heat 4 to 5 min. or until heated through, stirring frequently. Add cream cheese mixture; cook 2 min. or until eggs begin to set, stirring occasionally. Stir in half the shredded cheese.
• Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.

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 ingredients
1 garlic head
2 teaspoons olive oil
2 cans no-salt-added cannellini beans, drained
1 1/2 teaspoons rosemary
1 1/2 tablespoons balsamic vinegar


Instructions
Preheat oven to 425°F. Slice off the top of the garlic head and place bulb in foil. Drizzle with olive oil and wrap foil around the garlic. Place in an ovenproof bowl and roast in oven for 45 minutes or until tender and golden brown. When the garlic has cooled enough to handle, squeeze the garlic pulp into a food processor or blender.
Add the beans, rosemary, vinegar and seasoning to the garlic. Blend until smooth.
Serve with toasted whole-grain bread or fresh vegetables.
Serves 11.
Nutritional Information
Serving size: 1/4 cup
Amount per serving
Calories: 60
Total fat: 1.5 g
Saturated fat: 0 g
Sodium: 20 mg
Total carbohydrate: 10 g
Dietary fiber: 2 g
Protein: 3 g


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Ingredients
1 skinless, boneless chicken breast, about 3 ounces
1/2 cup diced zucchini
1/2 cup scrubbed and diced potato
1/4 cup diced onion
1/4 cup sliced baby carrots
1/4 cup sliced mushrooms
1/8 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Instructions
Preheat your oven to 350° F.
Cut off a 12-inch sheet of heavy-duty aluminum foil or parchment paper. Fold the foil or parchment paper in half, unfold, and spray with cooking spray. Center the chicken breast on the sheet. Top with zucchini, potato, onion, carrots and mushrooms. Sprinkle garlic powder and Italian seasoning over the top of the vegetables.
Bring the foil together and make small, overlapping folds down the length of the packet to seal. Twist the two ends several times to make a tight seal so the liquid won't escape during cooking. Place the packet on a cookie sheet and put into the oven. Bake for 45 minutes until the chicken and vegetables are tender.
Serves 1.
Nutritional Information
Amount per serving
Calories: 200
Cholesterol: 55 mg
Total fat: 2.5 g
Saturated fat: 0.5 g
Monounsaturated fat: 0.5 g
Trans fat: 0 g
Sodium: 125 mg
Total carbohydrate: 23 g
Dietary fiber: 3 g
Sugars: 5 g
Protein: 21 g


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 Creamy coleslaw and classic Caesar salad come together to make a delicious dish to pack for a picnic, backyard meal or family reunion.

• 1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
• 1 cup KRAFT Classic Caesar Dressing
• 1/2 cup grape tomatoes, halved  

   

   

  Make It

  
  

  Combine ingredients.

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• 1 pkt. (7.5 oz) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 cup chicken broth
• 1/4 cup flour
• 2 Tbsp. butter
• 1/4 tsp. rosemary
• 1/4 tsp. thyme
• seasonings to taste
• 1 sheet (1/2 of 17.3-oz. pkg.), frozen puff pastry, thawed

 

Make It

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• Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
• Pour chicken pot pie filling into four separate cocottes or ramekins.
• Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
• Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
• Remove from heat, let cool and enjoy!

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dressed up everyone's favorite Totchos like a gourmet burger, complete with blue cheese crumbles, onions and creamy blue cheese dressing.

• 1 pkg. (32 oz.) ORE-IDA TATER TOTS
• 1 lb. lean ground beef
• 1/2 cup HEINZ Tomato Ketchup
• 1/2 cup KRAFT Blue Cheese Dressing
• 1/2 cup crumbled cooked OSCAR MAYER Bacon
• 1/2 cup KRAFT Natural Blue Cheese Crumbles
• 2 Tbsp. chopped red onions
• 1 Tbsp. chopped fresh chives  

   
  

  Make It

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• Heat oven to 425°F.
• Bake TATER TOTS as directed on package.
• Meanwhile, brown ground beef in large skillet sprayed with cooking spray. Remove from heat. Stir in ketchup.

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