Wednesday, September 22, 2010

Single Serving Peach Crisp


Last month in my Better Homes and Garden magazine, there was an article that had 50 ways to use peaches. The reipes were simple and quick. I tried one tonight, and it was so yummy!!!


-Remove skin from peaches

-Cut peach in half and remove core

-Mix some instant oatmeal, butter and brown sugar and sprinkle on each slice of peach

-I added some cinnamon to the top

-Bake at 375 until brown and bubbly


-If you want you can add some topping, like whip cream, ice cream, or vanilla frozen yogurt

Wednesday, September 8, 2010

Cheesy Chicken noodle skillet

I just love comfort foods, and Mac N'Cheese is just one of those foods. I like to try homemade mac n cheese recipes, and I think a lot of them bomb because they can just end up tasting too weird. I really liked this one, it's super quick and easy for those nights you need a quick fix, and bonus...there is a green veggie in it!




What You Need:

3 cups Egg noodles, uncooked

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

2 cups Frozen chopped broccoli

1/2 cup Fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup KRAFT Real Mayo Mayonnaise

1 cup KRAFT Shredded Sharp Cheddar Cheese


BRING large saucepan of water to boil on high heat. Add noodles and chicken. Cook 8 min. or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 min. Drain noodle mixture; return to saucepan.

ADD broth, cream cheese and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly. (Note: I would have the cream cheese at room temp, that way you don't have to keep stirring the cream cheese into the noodles, eventually the noodles get a little starchy and start sticking together, so this will help to avoid that!)

ADD shredded cheese; stir 1 min. or until melted. Sprinkle with chopped fresh parsley, if desired.