Cheesy Chicken Pot Pie

INGREDIENTS :

3 cups chopped cooked chicken

1 pkg. (16 oz.) frozen vegetable blend

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent dinner rolls

COOKING DIRECTIONS :

Creative Leftovers

This is a great way to use leftover cooked chicken or turkey.

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with VELVEETA 2% Milk Pasteurized Prepared Cheese Product, fat-free cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

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Creative Leftovers

This is a great way to use leftover cooked chicken or turkey.

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with VELVEETA 2% Milk Pasteurized Prepared Cheese Product, fat-free cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

NUTRITION INFO :

Calories

340

Total fat

17 g

Saturated fat

6 g

Cholesterol

70 mg

Sodium

860 mg

Carbohydrate

22 g

Dietary fiber

2 g

Sugars

6 g

Protein

24 g

Vitamin A

35 %DV

Vitamin C

35 %DV

Calcium

25 %DV

Iron

10 %DV

Chicken Pot Pie

INGREDIENTS :

2 cups frozen mixed vegetables (peas, carrots, green beans, corn)

2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup KRAFT Shredded Cheddar Cheese

1 cup flour

2 tsp. CALUMET Baking Powder

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup milk

COOKING DIRECTIONS :

HEAT oven to 400°F.

COMBINE vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with Cheddar.	MIX flour and baking powder in medium bowl. Cut in cream cheese spread until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms dough.
DIVIDE into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape.	PLACE biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

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Serving Suggestion

Serve this warm dish with fat-free milk.

Substitute

If you do not have 2-cup ovenproof cereal bowls, spoon chicken mixture into deep-dish pie plate or 1-qt. casserole. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

Variation

You can use 2 cups of your family's favorite frozen vegetable or vegetable blend instead of the frozen mixed vegetables.

NUTRITION INFO :

Calories

500

Total fat

21 g

Saturated fat

10 g

Cholesterol

115 mg

Sodium

1890 mg

Carbohydrate

43 g

Dietary fiber

3 g

Sugars

7 g

Protein

34 g

Vitamin A

60 %DV

Vitamin C

10 %DV

Calcium

30 %DV

Iron 15 %DV

Vegetarian Hot Pot

INGREDIENTS :

5 1/4 cups vegetable broth or reduced-sodium chicken broth

4 1/4-inch-thick slices fresh ginger, peeled

2 cloves garlic, crushed and peeled

2 teaspoons canola oil

1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced

1/4 teaspoon crushed red pepper, or to taste

3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated

3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)

1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes

1 cup grated carrots

4 teaspoons rice vinegar

2 teaspoons reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 cup chopped scallions for garnish

COOKING DIRECTIONS :

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

Yield: 5 servings

MORE :

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Notes:

Ingredient Note

Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.

NUTRITION INFO :

Per Serving

• Calories: 281 kcal
• Carbohydrates: 31 g
• Dietary Fiber: 7 g
• Fat: 10 g
• Protein: 18 g
• Sugars: 5 g

All-in-One Pot Saucy Pastas

INGREDIENTS :

1 lb. extra lean ground beef

1 onion, chopped

3 cups rotini pasta, uncooked

3-1/2 cups water

1 jar (26 oz.) spaghetti sauce

1 cup sliced fresh mushrooms

1 red pepper, chopped

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

COOKING DIRECTIONS :

BROWN meat large deep skillet; drain. Add onions; cook until tender.

STIR in pasta, water and sauce. Bring to boil; cover Simmer on low heat 15 min., stirring occasionally. Add vegetables; cook 5 min., stirring frequently.

SPRINKLE with cheese.

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Substitute

For a change of pace, prepare using any other bite-size pasta.

Creative Leftovers

Refrigerate or freeze any leftovers. Reheat before serving as part of a lunch or dinner another day.

Special Extra

Sprinkle with KRAFT Grated Parmesan Cheese along with the shredded cheese.

NUTRITION INFO :

Calories

400

Total fat

11 g

Saturated fat

4.5 g

Cholesterol

55 mg

Sodium

690 mg

Carbohydrate

46 g

Dietary fiber

4 g

Sugars

9 g

Protein

28 g

Vitamin A

25 %DV

Vitamin C

60 %DV

Calcium

20 %DV

Iron

25 %DV

Prairie-Land Pot Roast

INGREDIENTS :

1 boneless beef shoulder pot roast roast (2 lb.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle (8 oz.) KRAFT CATALINA Dressing, divided

2 large onions, sliced

2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces

1 lb. carrots, peeled, cut into 1-inch pieces

water

2 Tbsp. chopped fresh parsley

COOKING DIRECTIONS :

SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

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How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.

Variation

Prepare using 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

If only baking potatoes are available, add them to cooking liquid for the last hour of cooking time.

NUTRITION INFO :

Calories

400

Total fat

13 g

Saturated fat

3.5 g

Cholesterol

95 mg

Sodium

600 mg

Carbohydrate

37 g

Dietary fiber

4 g

Sugars

15 g

Protein

33 g

Vitamin A

120 %DV

Vitamin C

30 %DV

Calcium

4 %DV

Iron

25 %DV

Healthy Living Information

Low calorie

Good source of vitamin A or C

Diet Exchange

2 Starch + 1 Vegetable + 4 Meat (L)

Nutrition Bonus

This hearty low-calorie main dish is a traditional favorite. As a bonus, the carrots are an excellent source of vitamin A.