Grilled Chicken Kabobs

Ingredients

1 lb. Boneless Chicken Breasts - cubed

1 of each red, yellow, orange, and green bell pepper - chopped

1 pint of grape tomatoes

2 - 3 sweet onions - cubed

Kraft Lighthouse Italian Reduced Fat Dressing

Prep

Marinate cubed chicken in dressing, place in refrigerator overnight. Make sure you leave enough dressing to use while grilling the kabobs.

Next day on skewers place chicken, bell peppers, tomatoes, and onions alternate each for colorful spread.

Cook

Fire up grill and place skewers on grill. As the kabobs cook, brush what dressing you have left over skewers to seal in flavor.

Once the chicken is thoroughly cooked, ENJOY!!

Suggestion: Serve with rice or potato salad

I apologize...

I know that it has been a while since I have posted any new recipes...I have lots though, just not enough time to post them (there are SO many). 

Until then...enjoy!

~kate

Campbell's® Cheesy Chicken & Rice Casserole

From: Campbell's Kitchen

Preparation: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: About 6

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender.
Top with cheese.
Let casserole stand for 10 minutes.
Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Easy Chicken Pot Pie

From: Campbell's Kitchen

Preparation: 10 minutes
Bake: 30 minutes
Serves: About 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Directions:
Preheat oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix.
Pour over chicken mixture.
Bake 30 minutes or until golden.

Tip: *Or use Campbell's® Cream of Chicken with Herbs Soup.
Tip: Serve with a tossed green salad. For dessert serve pineapple tidbits.

Pasta Salad

This recipe is wicked easy...and I am sure it will become a favorite in your household, just as it has for us...


The Ingredients:

• 2-3 chopped chicken breasts
• 1 box/package of corkscrew noodles (we like the WackyMac, its colorful!)
• 1-2 fresh cucumbers
• 2-3 fresh tomatoes (we prefer to use 1 package of cherry/grape tomatoes)
• italian dressing
• shredded cheese (optional)
• on BIG bowl for all the ingradients to go into!

The Making Process :
(note: you do not have to do it all in this order)

• sautee` chicken in skillet, cook like you would if you were serving chicken for any other meal. set aside to cool.
• cook noodles according to directions on back of the box/package. set aside to cool.
• wash and chop cucumbers and tomatoes.
• once everything has cooled and the vegetables have been chopped, mix everything together in a BIG bowl.
• at this point you can go ahead and add the dressing and cheese if you would like, but you can also allow for each person to add these two ingradients into their personal bowls so that they have as much or as little as desired.

Yields: 6-8 servings (maybe?)

Libby's Pumpkin Roll

Okay, so this is not the most nutritious thing to eat, but it is oh so yummy and it is really not that hard to make...and yet when people see it, they will think that you are quite the cook! :)

Estimated Times:
Preparation - 45 minutes
Cooking - 13 minutes
Cooling Time - 1 hours refrigerating
Yields - 10 servings

Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Let's try this...

So I figured that it was time to create a place where Stephen and I can share recipes that we have created on our own or found and absolutely loved or even those we have found and kind of tweaked to make it even better than before.
Enjoy! ~kate