15-Minute Chicken Soft Tacos

I made this last night when I was looking for something quick and easy. They turned out amazing. You have to try this one!

1 Tbsp. oil
1 lb. chicken, cut into strips or cubes
2 cups water
1 cup TACO BELL® Thick 'N Chunky Mild Salsa
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
2 cups instant white rice, uncooked
10 TACO BELL® HOME ORIGINALS® Flour Tortillas
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through.

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min.

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

Thanks to KraftFoods.com for this recipe

Love, LISA

Lemon Cream Cheese Cupcakes

I made these awhile back just for fun, and they were marvelous. The frosting was to die for. I will never make them again because I will eat too many. Great for a pot luck!

1 pkg. (2-layer size) white cake mix 1 pkg.
3.4 oz. JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) Cream Cheese, softened
1/2 stick butter, softened 2 Tbsp. lemon juice

HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Thanks to KraftFoods.com for this receipe.

Love, LISA

Cranberry Sipper

I made this on Christmas to go with our dinner. It turned out so yummy. And it was so easy to make. I did it in the morning so it was ready to go by afternoon.

I did not make the tea bag, I just threw the cinnamon sticks and cloves into the crock pot. And I couldn't find seperate cranberry concentrate and sepertae raspberry concentrate. So I just bought 2 cranberry/raspberry concentrates (together). Matt added rum to his, and loved it.

6 inches stick cinnamon, broken
12 whole cloves
1/2 of a 12-ounce can frozen cranberry juice concentrate
1/2 of a 12-ounce can frozen raspberry juice blend concentrate
1 6-ounce can frozen apple juice concentrate
1/2 cup sugar
1/3 cup lemon juice

1/2 to 3/4 cup brandy or rum or 6 regular tea bags (optional)
Orange slices (optional)
4- to 6-inch cinnamon sticks (optional)

Directions
1. To make spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of square. Bring up corners of cloth and tie with clean string.

2. Combine the thawed cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, lemon juice, and 8 cups water in a 3-1/2-, 4-, or 5-quart crockery cooker. Add the spice bag to the juice mixture.

3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Let stand for 5 minutes. Discard the tea bags, if using.

4. To serve, ladle beverage into mugs or cups. If desired, add an orange slice and cinnamon stick to each serving. Makes fourteen 6-ounce servings.

Love, Lisa

140 Calorie Double Chocolate Mousse

I love chocolate mousse and anything with pudding. So when I found this one with only 140 calories. I couldn't pass it up.

Double Chocolate Mousse

1-1/2 cups cold fat-free milk
2 squares BAKER'S Semi-Sweet Chocolate
1 pkg. (2.1 oz.) Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed fat free cool whip
1/2 cup fresh raspberries (optional)

MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.

WHISK in 1-1/2 cups cool whip; spoon into 6 dessert dishes.

TOP with remaining cool whip and berries (optional)

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Brushetta Chicken Bake

I have tried this recipe once. According to Matt I screwed up the stuffing, cause he likes it crunchy. But I'm thinking it is supposed to be kind of soft in this certain recipe. Oh well, I need to make this again, it was really good. Especially if you like Italian dishes.

Brushetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.

BAKE 30 min. or until chicken is cooked through. Enjoy!

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Speedy Chicken Stir-Fry

I tried this recipe about a year ago. Matt and I both really liked it. If you're in the mood for something different for dinner with an Asian twist, this is the recipe for you. The soy sauce with the dressing almost made a yakitori type sauce. It was so good. I did not use the peanuts, and if I do it again I will do more broccoli then it called for.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta, uncooked
2 cups small broccoli florets (small broccoli works better)
1 lb. chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp each: ground ginger, garlic powder, crushed red pepper
1/4 tsp Soy Sauce
1/3 cup chopped PLANTERS Dry Roasted Peanuts

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into serving bowls; sprinkle with the peanuts (if desired)

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Chicken Bake

This is so easy to make on a night when you get off work. I love stuff I can just throw in the oven and then go on with my life. Matt loves stuffing so when I found this recipe I knew it was a keeper. Like I said very easy and very tasty, Enjoy!

Stove-Top Easy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. chicken breasts cut into bite-size pieces
1 can (10-3/4 oz.) cream of chicken soup
1/3 cup Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
(Make sure it is the one that has carrots, corn, green beans)

HEAT oven to 400°F.

Prepare stuffing mix as directed on package, set aside

MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is cooked through. Enjoy!

Thanks to KraftFoods.com for this recipe.

Love, Lisa