Ingredients

• Fresh spinach,about 3 cups chopped
  
• 1
  (6-ounce) can artichoke hearts
  
• 2
  cloves garlic
  
• 1
  tablespoon olive oil
  
• 2
  tablespoons sour cream
  
• 1
  cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
  
• 4
  pieces bread
  
• Kosher salt
  
• 2
  tablespoons butter, for buttering bread to grill
  
  

Ingredients

• 4 cups finely chopped zucchini (3-4 medium )
• 1 small onion, chopped
• 4 large eggs
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup cubed fully cooked ham

Directions

1. In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain.
2. In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

 Ingredient 

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1-3/4 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese  

   
  

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Ingredients

• 1/3 cup prepared ranch salad dressing
• 1 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 6 bone-in pork loin chops (8 ounces each) 

Directions

1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 serving

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 cup dry bread crumbs
• 1 teaspoon plus 2 tablespoons Dijon mustard, divided
• 3 tablespoons honey
• 2 tablespoons butter

Directions

1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.
2. In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.
3.