Share recipes? (XP from BHB)

Ok, I'm getting really sick of cooking the same things all the time. I mean they are good, but I don't want to always do the same things... Does anyone have any good recipes they want to share? Maybe if we all share enough of them we can even turn it into a LIW cookbook or database of recipes or something...

Thanks Ladies!

i'm with ya!

I need some good chicken recipes. Tired of cutlets, BBQ and roasted chicken.

I asked a co-worker for chicken recipes and she made 2 suggestions:

'Italian chicken' - marinate your chicken breasts in Italian dressing, then cook them in the oven

'Mexican chicken' - cook your chicken in the oven, covered in mild salsa. Just before it is done, sprinkle on melted cheddar cheese and serve with sour cream

Hence i came on here looking for recipes, lol (not that those aren't good, but i need something more...)

This is my new Favorite

Easy Feta Chicken Bake

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

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



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.

I have this with it



Roasted Red Potatoes with Bacon & Cheese

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 8 servings

1/2 cup KRAFT Light Ranch Reduced Fat Dressing
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley



PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Chicken BLT Club Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings, 2 cups each


1 bag (10 oz.) mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
2 medium tomatoes, cut into wedges
1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
1/2 cup KRAFT Sweet Honey CATALINA Dressing



TOSS all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
SERVE immediately.

Cream Cheese-Stuffed Tomatoes

Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings



2 medium tomatoes
1/3 cup PHILADELPHIA Fat Free Cream Cheese
2 green onions, sliced
Paprika (optional)



CUT tomatoes crosswise in half. Scoop out pulp and discard.
MIX cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.




Creamy Garden Vegetable Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 8


1 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 cups broccoli florets
4 cups cauliflower florets
1 pt. cherry tomatoes, halved



MIX dressing and cheese in large bowl. Add vegetables; mix lightly



Easy 'Baked' Tomatoes


Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings

4 tomatoes, halved crosswise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese



PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
PLACE pan on grill; close lid.
GRILL 15 min. or until tomatoes are soft and cheese begins to turn golden.

Easy Greek Tomato and Cucumber Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings, 1-1/4 cups each

2 medium tomatoes, cut into chunks
1 large cucumber, chopped (about 2 cups)
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel

TOSS all ingredients in large bowl.
SERVE immediately. Or, cover and refrigerate until ready to serve.



Maple-Glazed Baby Carrots


Prep Time: 5 min
Total Time: 25 min
Makes: 10 servings, 1/2 cup each


2 lb. baby carrots
1/4 cup KRAFT Light CATALINA Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter
1/2 cup PLANTERS Pecan Pieces, toasted



COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.
MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
ADD butter; stir until melted. Stir in the pecans.




Mixed Berry Cobbler

Prep Time: 15 min
Total Time: 55 min
Makes: 9 servings

4 cups assorted berries, such as blackberries, blueberries and raspberries
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. MINUTE Tapioca
1/4 tsp. ground cinnamon
3/4 cup water
1 Tbsp. lemon juice
1-1/2 cups all-purpose baking mix
1/3 cup milk


PREHEAT oven to 375°F. Spoon berries into lightly greased 9-inch square baking dish; set aside. Mix 3/4 cup of the sugar, the tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil over medium-high heat. Pour over berries in baking dish; set aside.
STIR baking mix, remaining 3 Tbsp. sugar and the milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.
BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

PHILADELPHIA® Cucumber and Herb Dip

Prep Time: 5 min
Total Time: 2 hr 5 min
Makes: 12 servings, 2 Tbsp. each


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup KRAFT Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours or until ready to serve.



Sassy Potato Corn Chowder

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings


4 slices OSCAR MAYER Bacon, chopped
3 cups cubed peeled potatoes (about 1-1/4 lb.)
1 can (13-3/4 oz.) chicken broth
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/2 cup chopped onion
1/2 cup sliced celery
2 Tbsp. flour
1/2 cup MIRACLE WHIP Light Dressing
2 cups 2% reduced fat milk



COOK bacon in large saucepan until crisp; drain. Return bacon to pan.
STIR in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.
MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.



The Ultimate Stuffed Mushroom

Prep Time: 20 min
Total Time: 35 min
Makes: 20 servings, 1 stuffed mushroom each


20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning


PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.