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Recipes
Greek-Style Lemon Roast Chicken
By KraftKitchensExpert
PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel
- 1 whole roasting chicken (3-1/2 lb.)
- Salt and black pepper
- 1 medium lemon, washed, halved
- 1/2 cup KRAFT Greek Vinaigrette Dressing
Grilled Bruschetta Chicken
By KraftKitchensExpert
Step up your grilled chicken game with this easy recipe utilizing Kraft Sun-Dried Tomato dressing as a zesty marina...
- 4 small boneless skinless chicken breast halves, about 1 pound
- 1/4 cup Kraft Sun-Dried Tomato Dressing, divided
- 1 tomato, finely chopped
- 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella cheese
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil leaves
Hearty Italian Chicken Chowder
By KraftKitchensExpert
HEAT dressing in large saucepan on medium heat
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 1/2 lb. boneless skinless chicken breast, chopped
- 1 can (14-1/2 oz.) stewed tomatoes, undrained
- 1 cup reduced sodium chicken broth
- 1 medium zucchini, chopped
- 1/2 cup elbow macaroni, uncooked
- 1 tsp. dried basil leaves
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Honey Spice-Rubbed Pork Tenderloin
By KraftKitchensExpert
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp
- 1 pork tenderloin (1 lb.)
- 1/4 cup KRAFT CATALINA Dressing, divided
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme leaves
- 1 Tbsp. honey
Hot Parmesan-Artichoke Dip
By KraftKitchensExpert
HEAT oven to 350°F. Mix all ingredients except tomatoes and onions
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 cup KRAFT Real Mayo Mayonnaise
- 1 clove garlic, minced
- 1 cup KRAFT Grated Parmesan Cheese
- 2 Tbsp. chopped tomatoes
- 2 Tbsp. sliced green onions
Easy Feta Chicken Bake
By KraftKitchensExpert
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish
- 6 boneless skinless chicken breast halves (about 2 lb.)
- 2 Tbsp. lemon juice, divided
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped fresh parsley
PHILADELPHIA Caramel Pecan Cheesecake
By KraftKitchensExpert
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides
- 50 NILLA Wafers, crushed (about 1-1/2 cups)
- 1 cup chopped PLANTERS Pecans, divided
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 4 eggs
- 1/4 cup caramel ice cream topping
Easy Banana Cream Pie
By KraftKitchensExpert
This delicious Banana Cream Pie is made simple with the use of instant pudding
- 2 medium ripe bananas, sliced
- 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
- 2-1/2 cups cold fat-free milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 2 cups thawed COOL WHIP FREE Whipped Topping, divided
Triple-Layer Mud Pie
By KraftKitchensExpert
MIX chocolate and condensed milk; pour into crust
- 3 squares BAKER'S Semi-Sweet Chocolate, melted
- 1/4 cup canned sweetened condensed milk
- 1 OREO Pie Crust (6 oz.)
- 1/2 cup chopped PLANTERS Pecans, toasted
- 2 cups cold 2% milk
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Angel Lush
By KraftKitchensExpert
MIX pineapple and dry pudding mix in medium bowl
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup thawed COOL WHIP Sugar Free or COOL WHIP LITE Whipped Topping
- 1 pkg. (10 oz.) round angel food cake
- 10 fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries