Recipe(s) of the Week

These recipes are AWESOME! I love Kraft Food and Family Magazine. It's free, you can sign up to get it on their website, or just go to their website to find recipes there. The Parmesan Chicken Bundles are so, so good. James and my boys will even eat the spinach in it with no complaints, because you can't taste it...if you add enough cheese to anything, it's good! (as James always says)

Tips:

• The great thing about doing these recipes together is that you can use one package of cream cheese for the main dish and the dessert, and one container of grated parmesan cheese (with a little left over) for the chicken and the veggies
• For the roasted vegetables, you can add any veggies you like, just make sure that they're thinly sliced so that they all roast evenly (this is another recipe where my kids will actually eat the vegetables)
• For the chocolate mousse, the original recipe calls for 3 squares of chocolate and 3oz. of cream cheese. After reading the reviews, I changed the amounts to 5 squares and 4 oz. of cream cheese. It is REALLY rich, but that's how I like it. A little goes a looooong way! If you prefer, change the amounts back to the original recipe
  

The Recipes:

Parmesan Chicken Bundles

(photo and recipe courtesy of Kraft Food and Family)

Prep Time:35 min
Total Time:1 hr 5 min
Makes:6 servings

What You Need:
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. 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:
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Zesty Roasted Green Beans

Prep Time:20 min
Total Time:53 min
Makes:6 servings, about 1 cup each

What You Need:
1 lb. whole frozen or fresh green beans, ends trimmed
1 bell pepper (any color) cut into thin strips

1 large red onion, cut into thin strips

1 zucchini, thinly sliced
1/2 cup Zesty Italian Dressing
1/2 cup Shredded Parmesan Cheese

Make It:
PREHEAT oven to 400°F. Toss vegetables with dressing and cheese in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.

Chocolate Creme Mousse

(photo and recipe courtesy of Kraft Food and Family)

Prep Time:15 min
Total Time:3 hr 15 min
Makes:6 servings

What You Need:
5 squares BAKER'S Semi-Sweet Chocolate
4 oz. Cream Cheese, softened
1 tsp. vanilla
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

Make It:
MICROWAVE chocolate on HIGH 45 seconds to 1 minute or until chocolate is completely melted when stirred. Cool slightly.
BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and marshmallow creme; beat until well blended. Gently stir in 2 cups of the whipped topping.
PIPE evenly into 6 individual dessert dishes or spoon into serving bowl. Top with the remaining 1/2 cup whipped topping. Refrigerate several hours or until chilled.

Enjoy!!