SOME MORE MENU IDEAS FOR YOU!

SALMON WITH SPINACH AND TOMATO (I substituted chicken)
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
Make It

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.

MIX remaining ingredients until blended; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.


Hamburger Buddy. Haven't tried yet, but looked good and kid friendly.

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley or chives for garnish

Hearty Italian Chicken Chowder
What You Need
1 cup carrots chopped small.
1 cup celery chopped small.
2 medium zucchini, chopped
1/2 cup Italian Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (10 3/4 oz) reduced sodium chicken broth
1 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It

Add chopped veggies to pot with enough water to cover. Cook until softened.

HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.

ADD tomatoes, broth, veggies, macaroni and basil. Bring to boil on high heat.

REDUCE heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese.


Three Cheese Chicken Penne Pasta Bake REALLY GOOD, WE THOUGHT!

Prep Time:
20 min
Total Time:
43 min
Makes:
4 servings
What You Need!
1-1/2 cups multigrain 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 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup Mozzarella Cheese, divided
3 Tbsp. Grated Parmesan Cheese
Make It!

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Easy Feta Chicken Bake Haven't made yet...

What You Need
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
Make It

PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
Kraft Kitchens Tips
Substitute
Prepare as directed, using 6 skinless chicken thighs. Bake 40 to 45 min. or until cooked through.
Variation
Omit red pepper and parsley. Substitute 1/2 tsp. chopped fresh oregano for the salt and 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese for the Feta Cheese with Basil

Twice baked potatoes:
4 medium russet potatoes
8 ounces 90%-lean ground beef (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

Helpful site.

Hi All. Thought I'd share another resource. Pretty good site with lots of variety and even a "Kids Meal" section.

www.eatingwell.com(click)

Hope you find some new great recipes!

Again, from another blog..better than nothing.

monday: caesar salad with roasted tomato soup and toasted whole grain baguette
tuesday: whole wheat spaghetti and turkey meatballs
wednesday: grilled halibut with fresh tomato salsa and grilled polenta
thursday: eggplant and feta panini
friday: pepper's chili (with turkey) and cornbread
saturday: date night
sunday: warm tomato dressing over grilled fennel and couscous

As good as it gets, for now....

Here are some cool ideas from another blog. Let's be real: This menu blog was a BIT ambitious to take on this late in the pregnancy. I have hardly felt like cooking lately. PB and jelly and macaroni and cheese are quickly becoming staples. I will get back to it, I promise!! Life was so much easier with a menu. It is just I want to yak when I have to sit down and think of all that food. Hope some of these look good to you. I plan on trying at least a few.
http://elizabethbryant.blogspot.com/2009/02/feeling-cool.html