Chicken Corn Tortilla Soup

6

 corn tortillas (6 inch), divided

1-1/2

tsp.  oil, divided

1/2

lb.  boneless skinless chicken breasts, cut into bite-size pieces

2

cans  (14-1/2 oz. each) chicken broth

1

cup  TACO BELL® Thick & Chunky Medium Salsa

1

cup  frozen corn

1

cup  KRAFT Shredded Cheddar Cheese

make it

HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

SUBSTITUTE

For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.

Veggie Taco Cornbread Pizza

1

pkg.  (8-1/2 oz.) corn muffin mix

1

 red pepper, finely chopped

1

cup  frozen corn

1

can  (15-1/2 oz.) black beans or kidney beans, rinsed

1

pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

3/4

cup  water

1

pkg.  (8 oz.) KRAFT Shredded Cheddar Cheese, divided

make it

HEAT oven to 400ºF.

PREPARE corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 min. or until lightly browned. Meanwhile, combine peppers, corn and beans in medium saucepan. Add seasoning mix and water; cook 10 min., stirring occasionally.

SPRINKLE 1 cup cheese onto crust; top with bean mixture and remaining cheese.

BAKE 4 to 5 min. or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

SERVING SUGGESTION

For added color and texture, serve with a mixed green salad. As a bonus, you'll also get a serving of vegetables!

SUBSTITUTE

Substitute a 13x9-inch pan for the pizza pan.

SUBSTITUTE

Substitute a green pepper for the red pepper.

Cowboy Salsa

what you need

3

 tomatoes, seeded, finely chopped

1

can   (15.5 oz.) black-eyed peas, rinsed

1

can  (11 oz.) corn, drained

8

 green onions, thinly sliced

2

 avocados, chopped

1/4

cup   chopped fresh cilantro

4

slices  OSCAR MAYER Baked Cooked Ham, finely chopped

1/2

cup  KRAFT Zesty Italian Dressing

 WHEAT THINS Baked with 100% Whole Grain Crackers

make it

COMBINE all ingredients except crackers.

SERVE with crackers.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT Balsamic Dressing.

SERVING SUGGESTION

Toss with 1-1/2 qt. (6 cups) torn mixed greens just before serving. Or serve on lettuce leaves.

Slow-Cooker Black-Eyed Peas

1

lb.  black-eyed peas, rinsed

4

 carrots, peeled, chopped

1

large  onion, chopped

4

slices  OSCAR MAYER Bacon, chopped

2

cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1

can  (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained

1

cup  water

1

pkg.  (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham

1-1/2

tsp.  ground cumin

1

bunch  mustard greens, chopped

6

cups  hot cooked long-grain white rice

make it

PLACE peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.

COOK and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.

DRAIN peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

STIR in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

kraft kitchens tips

SPECIAL EXTRA

Add 1/4 to 1/2 tsp. ground red pepper (cayenne) to slow cooker with the greens.

Slow-Cooker Vegetable Lasagna

1 Tbsp.  oil

½ lb.  sliced fresh mushrooms

2 red peppers, coarsely chopped

1 pkg.  (6 oz.) baby spinach leaves

1 jar  (24 oz.) spaghetti sauce

1 container  (15 oz.) Natural Part Skim Ricotta Cheese

1 pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1/4 cup  KRAFT Grated Parmesan Cheese, divided

1 egg

6  whole wheat lasagna noodles, uncooked

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.

MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.

SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

From Kraft

* Made with quality cheeses crafted in the USA.