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Easy meals for frazzled moms

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Perhaps you're like Allyson in Moms' Night Out and your husband sometimes forgets to tell you until the last minute that he invited someone over for dinner. Or maybe you're a dad fending for yourself and the kids while mom gets a much-deserved break. Whatever your situation, every parent could use some simple, quick recipes to help feed hungry kids.

Chicken Fajita Empanadas
Author: Paula Bendfeldt-Diaz
Prep time: 20 mins Cook time: 12 mins Total time: 32 mins

What you will need:

  • 2 bell peppers (I used red and green to give it some color)
  • 1 red or white onion, cut in cubes
  • 1lb chicken breasts, cut in cubes
  • 1 package of frozen empanada discs for baking
  • 1 package Tex-Mex Chicken Fajita Kraft Recipe Makers
  • 1 package Kraft shredded cheese (I used the Mexican 4 cheese blend)
  • 1 egg, beaten

What you will need to do:

  1. Remove frozen empanada discs from freezer and let thaw.
  2. In a sauce pan on medium, add half of the Kraft Lime Simmering sauce and chicken until cooked.
  3. Add onions and pepper, sauté until a couple of minutes until tender but still a bit crunchy.
  4. Remove from heat and let cool.
  5. Preheat your oven to 425°F.
  6. Place empanada discs on waxed paper. Put two tablespoons of filling in the center of each empanada.
  7. Sprinkle some shredded cheese on top.
  8. Using a brush, moisten the edges of the empanada discs with water.
  9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
  10. Glaze the tops with beaten egg.
  11. Bake on a lightly oiled baking sheet until golden, about 10-12 minutes.
  12. Serve with tomato salsa and chipotle (included on the Tex-Mex Chicken Fajita Kraft Recipe Makers box), guacamole and sour cream.

Quick Chicken Tacos
Prep time: 10 min Total time: 13 min Makes: 4 servings

What you will need:

  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast
  • 1/2 cup TACO BELL® Thick & Chunky Salsa
  • 4 TACO BELL® Crunchy Taco Shells, heated
  • 1/2 cup KRAFT Finely Shredded Cheddar Cheese
  • 1 cup shredded lettuce

What you will need to do:

  1. Heat chicken and salsa in saucepan on medium heat 3 min. or until heated through.
  2. Fill taco shells with chicken mixture; top with cheese and lettuce.

BBQ Pork Pizza

What you will need:

  • 1 ready-to-use baked pizza crust (12 inch)
  • 1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided
  • 1 pkg. (11.5 oz.) OSCAR MAYER CARVING BOARD Hickory Smoked Seasoned Pulled Pork
  • 1/2 cup slivered red onions, divided
  • 1 cup KRAFT 2% Milk Natural Colby & Monterey Jack Cheese

What you will need to do:

  1. HEAT oven to 425ºF.
  2. SPREAD pizza crust with 1/4 cup barbecue sauce.
  3. COMBINE meat, remaining barbecue sauce and 1/4 cup onions; spread onto crust. Top with cheese and remaining onions.
  4. BAKE 10 to 12 min. or until cheese is melted.

Quick Fix Beef & Rice

What you will need:

  • 1 lb. lean ground beef
  • 2 cups frozen peas
  • 2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
  • 1/4 cup milk
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme leaves
  • 2-2/3 cups hot cooked instant white rice
  • 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

What you will need to do:

  1. PREHEAT oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
  2. SPREAD meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
  3. BAKE 10 min. or until cheese is melted.

Mexican Chicken & Rice

What you will need:

  • 4 small boneless skinless chicken breasts (1 lb.)
  • 3/4 cup TACO BELL® Thick & Chunky Salsa
  • 1-1/4 cups chicken broth
  • 2 cups instant white rice, uncooked
  • 1 cup KRAFT Shredded Cheddar Cheese

What you will need to do:

  1. PLACE chicken in large skillet; top with salsa. Add broth. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
  2. STIR in rice; sprinkle with cheese.
  3. SIMMER, covered, on low heat 5 min.

Quick & Easy Chicken Tetrazzini
Prep time: 10 min Total time: 30 min Makes: 6 servings, 1 cup each

What you will need:

  • 1/2 lb. spaghetti, uncooked
  • 2 Tbsp. butter
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 tsp. pepper
  • 1 pkg. (8 oz.) sliced fresh mushrooms
  • 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
  • 1 cup frozen peas, thawed
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided

What you will need to do:

  1. Cook spaghetti in large saucepan as directed on package, omitting salt.
  2. Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min.
  3. Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

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