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What You Need

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup KRAFT Grated Parmesan Cheese
• 1/2 cup KRAFT Classic Caesar Dressing
• 1 cup chopped romaine lettuce
• 1/2 cup croutons  

   

  Make It

  Beat cream cheese, Parmesan cheese and dressing with electric mixer on medium speed until well blended.

   Spread onto bottom of 9-inch pie plate; top with lettuce and croutons

   Serve with assorted crackers

   

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Ingredients

• 1
  pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
  
• 1
  pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
  
• ½
  cup KRAFT Greek Vinaigrette Dressing
  
• 12
  sheets frozen phyllo dough, thawed
  
• 4
  skinless salmon fillets (1 lb.)
  
• ½
  cup BREAKSTONE'S or KNUDSEN Sour Cream
  
• ¼
  cup chopped English cucumbers
  
• 1
  Tbsp. chopped fresh dill
  

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• 10 slices ciabatta bread (1 inch thick)
• 2 bananas, divided
• 2 eggs
• 2 cups milk
• 1 pkg. (3.4 oz.) JELL-O Caramel Flavor Instant Pudding
• 1 Tbsp. powdered sugar  

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Slice 1 banana; spread over bread slices in dish. Cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Slice remaining banana; spread over French toast. Sprinkle with sugar.

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Served piping hot right out of the skillet, this dish with pork chops and golden brown sautéed onions is the embodiment of French country cuisine.

• boneless pork chops (1-1/2 lb.), 1/2 inch thick
• 2 onions, thinly sliced
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 cups hot water
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese  

  
  

  • Cook chops and onions in large nonstick skillet on medium-high heat 8 min., turning chops and stirring onions after 4 min. (Chops will not be done.) Remove chops from skillet. 
    Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet; spoon onion mixture over chops. 
  • Combine stuffing mix and water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done (145°F). Remove from heat. Let stand 3 min. before serving.

 

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                                                                           Chicken-Stuffed Cubanelle Peppers Recipe photo by Taste of Home

 Here's a different take on traditional stuffed peppers. You can substitute chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish.

ingredients

• 6 Cubanelle peppers or mild banana peppers
• 2 large eggs, lightly beaten
• 3 cups shredded cooked chicken breast
• 1 cup salsa
• 3/4 cup soft bread crumbs
• 1/2 cup cooked long grain rice
• 2 cups meatless pasta sauce

Directions

1. Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers.
2. Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Yield: 6 servings.

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Ingredients

• 3
  tablespoons unsalted butter, plus more for the dish
  
• 2½
  cups shredded rotisserie chicken
  
• 1½
  cups ricotta cheese
  
• ¾
  cup grated parmesan cheese, plus more for serving
  
• ¼
  cup chopped fresh herbs (such as parsley, dill, chives or mint)
  
• Kosher salt and freshly ground pepper
  
• 8
  store-bought crepes (about 9-inches each)
  
• 1
  shallot, sliced
  
• ½
  pound asparagus, trimmed and cut into pieces
  
• ¾
  cup low-sodium chicken broth
  
• 1
  teaspoon finely grated lemon zest
  
  

  Directions

  Preheat the oven to 425°F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
  
  

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