Layered Summer Salad
Recipe by: Kraft Heinz Serves: 12 Ingredients 4 cups tightly packed torn romaine lettuce 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided 2 cups sliced fresh mushrooms 1 small red onion, sliced, separated into rings 2 tomatoes, chopped 1 pkg. (10 oz.) frozen peas, thawed 1/2 cup KRAFT Real Mayo Mayonnaise 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream 1/4 cup chopped fresh basil 4 slices cooked OSCAR MAYER Bacon, crumbled Method 1 – Place
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Foil-Pack Chicken & Mushrooms
Recipe by: Kraft Heinz Serves: 6 Ingredients 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup1-1/4 cups water, divided1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken6 small boneless skinless chicken breasts (1-1/2 lb.)6 slices Deli Ham1-1/2 cups sliced fresh mushrooms1-1/2 cups frozen peas Method 1 – Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow
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Ultimate Grilled Steak
Recipe by: Kraft Heinz Serves: 2 Ingredients 1/2 cup A.1. Original Sauce1/2 cup KRAFT Balsamic Vinaigrette Dressing2 cloves garlic, minced1 tsp. dried oregano leaves2 rump steaks Method 1 – Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate. 2 –
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Baked Salmon with Veggies
Recipe by: Kraft Heinz Serves: 4 Ingredients 4 skin-on salmon fillets (1 lb.) 2 cups chopped fresh spinach leaves 1 cup sliced fresh mushrooms 1 tomato, chopped 1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing Method 1 – Heat oven to 375°F. 2 – Place fish, skin sides down, in 13×9-inch baking dish sprayed with cooking spray. 3 – Combine remaining ingredients; spoon
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Creamy Kale and Broccoli Salad
Recipe by: Kraft Heinz Serves: 6 Ingredients 2 cups chopped baby broccoli1 carrot, shredded 2 green onions, sliced3/4 cup KRAFT Lite Ranch Dressing6 cups loosely packed chopped baby kale1/4 cup PLANTERS Sliced Almonds Method 1 – Combine first 4 ingredients in large bowl. 2 – Refrigerate 1 hour. 3 – Add kale and nuts just before serving; mix lightly.
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Watermelon ‘Cake’
Recipe by: Kraft Heinz Serves: 12 Ingredients 1 whole seedless watermelon (6 lb.)1 tub (8 oz.) COOL WHIP Whipped Topping, thawed1 cup PLANTERS Sliced Almonds1 kiwi, cut lengthwise in half, then sliced crosswise3 strawberries, hulled1/3 cup raspberries1/4 cup blueberries Method 1 – Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp
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Bruschetta ‘n Cheese-Stuffed Chicken Breasts
Recipe by: Kraft Heinz Serves: 8 Ingredients 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided1/4 cup chopped fresh basil1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken8 small boneless skinless chicken breasts (2 lb.)1/3 cup KRAFT Italian Roasted Red Pepper Dressing Method 1 – Heat oven to 350ºF. 2 – Combine tomatoes, 1/2
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Slow-Cooker Asian-Style Beef
Recipe by: Kraft Heinz Serves: 12 Ingredients 4 green onions2 Tbsp. oil1 boneless beef chuck or blade roast (3 lb.), trimmed, cut into 2-inch chunks3 cloves garlic, minced1/4 cup teriyaki sauce2 red bell pepper s, coarsely chopped1/2 tsp. crushed red pepper2 Tbsp. cornstarch1/2 cup KRAFT Asian Toasted Sesame Dressing2 cups halved snow peas1/2 cup PLANTERS Cashew Halves with Pieces6 cups hot cooked long-grain white rice Method 1 – Slice onions, keeping the sliced white bottoms and
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Fresh Banana Pancakes
Recipe by: Kraft Heinz Serves: 5 Ingredients 1/2 cup whole wheat flour 1/2 cup old-fashioned or quick-cooking oats 2 tsp. CALUMET Baking Powder 1 Tbsp. sugar1/2 tsp. ground cinnamondash ground nutmeg1 cup fat-free milk1 egg1 Tbsp. oil1 banana, sliced Method 1 – Whisk all ingredients except bananas in medium bowl until blended. Stir in bananas. 2 – Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4
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