Chicken-Parmesan Bundle

I found this recipe on kraftrecipes.com. I really enjoyed it, Blake (my 7 year old) loved it, Terry (the hubs) said it was "ok", Damon (my 1 year old) ate it all up, and Ashlyn (my 4 year old) wouldn't even try it. So you and your family may or may not like it, but I thought I would share it anyway...

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened (make sure you soften well, my wasn't very soft and it was a pain in the you know what to mix.)

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (I just used baby spinach leaves and chopped them up, cause thats what I already had.)

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp.  KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated

Make It

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Foil Dinners (Hobo Dinners)

*So I know everyone has their own version of this, but I wanted to share mine cause I think it is really good.

1lb ground beef
3-6 potatoes skinned and chopped into chunks
baby carrots
half an onion thinly sliced
2 packets of dry Ranch dressing mix
beef broth

Get out some foil. Bend up the sides to make a kind of bowl. Place carrots, potatoes, and onions in. (I put the amount of ingredients according to who will be eating it. Ex. Ashlyn loves the carrots but not the potatoes, so she gets more carrots in hers. And Terry hates onions so I barely put any in his, and so on...) Pour a little beef broth over the veggies. (this will help cook them and keep them moist.) Sprinkle one packet of Ranch mix evenly over the veggies in each foil dinner. Next, in a bowl, sprinkle the remaining packet into your ground beef and mix through with your hands. Take about 1/4 of the ground beef and form into a patty.(you can take more or less depending on who will be eating it. For instance, make a bigger patty for your husband and a smaller for your 3 year old.) Place the patty on top of the veggies and fold over the foil and seal off. Bake at 375 for no less than an hour. I usually do mine for longer.

*Side note.. I have once replaced the Ranch mix with Itallian and it is also good (though I do prefer the ranch). So just use what you have. You can also put different veggies in as well. Carrots and potatoes are our favorites.

**This makes 4 servings, but I'm sure you could stretch it out to serve more.

Shrimp Stoganoff

1 onion
stick of margarine
1 lb shrimp
2 Tbl flour
tsp salt
1/4 tsp red pepper
clove garlic
can of cream of mushroom soup
cup of sour cream

Saute onion in margarine. Add shrimp til it turns pink. Throw in flour and stir til it coats the shrimp. Add salt, pepper, garlic and soup. Mix and simmer 15-20 minutes on medium/low heat. Mix in sour cream right before serving. Eat over rice.

Crawfish Rice

1 stick butter
1 bell pepper, chopped
1 sm. onion, chopped
1 can cream of mushroom
1 can mild Rotel
1 pkg. chicken flavored rice (like rice a roni)
1 lb crawfish tails (you can find this in the frozen seafood section of walmart. kind of by the bakery.)

Prepare rice to directions on box. Saute onion and bell pepper in butter. Add all other ingredients including the prepared rice. Bake at 350 for 35-40 minutes.

Lime Chicken Tacos

3 chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 can corn
1 cup salsa
Tortillas

Place chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; shred and return to crock pot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with desired toppings. (I like it with sour cream, cheese, avacodo, and lettuce.)

Mississippi Mud Pie

Crust:
1 Cup flour
1 stick margarine; softened
1 Cup pecans, chopped

Filling:
1 Cup Cool Whip
1 Cup Confectioners Sugar
1 8oz Cream cheese
1 3oz each Chocolate & Vanilla instant pudding
3 Cups milk
3 Cups Cool Whip (additional)

Crust: Mix all ingredients well. Spread into a 9x13 pan. Bake at 350 for 20 min. Cool.

Filling: Mix 1 cup cool whip, sugar, and cream cheese. Spread over cooled crust. Mix puddings with milk. Let set for a few minutes to thicken. Pour over cream cheese layer and top with remaining cool whip. Very yummy!