Fiesta Chicken Salsa

Bisquick Heart Smart® recipe! Have a fiesta with a chicken breast main meal that's in the oven in minutes!

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings

2/3 cup Bisquick Heart Smart® mix
2 tablespoons water
1/4 cup fat-free egg product or 2 egg whites
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/4 cups Old El Paso® Thick 'n Chunky salsa


1. Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.


Nutrition Information


1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 820mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Time Saver:
Use 6 cups precooked chicken, and heat with the salsa.

Did You Know:
Three chicken breasts weigh about one pound.

Serve With:
Serve with bowls of shredded lettuce, chopped tomatoes and fat-free sour cream

Layered Enchilada Bake

From: Kraft Food
Prep Time: 15 min
Cook Time: 40 mins
Serves: 8

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

KRAFT KITCHENS TIPS:

Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with extra lean ground beef, KRAFT Light Zesty Italian Reduced Fat Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese.

Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, preheat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Nutrition (per serving)

Calories 470
Total fat 24g
Saturated fat 12g
Cholesterol 80mg
Sodium 1110mg
Carbohydrate 39g
Dietary fiber 6g
Sugars 5g
Protein 25g
Vitamin A 25%DV
Vitamin C 10%DV
Calcium 30%DV
Iron 20%

*I fixed this last night and the family loved it.

Corn Casserole

Prep Time: 10 mins.
Bake Time: 1 hour.


1 can whole corn (drain)
1 can cream style corn
1 8 oz. sour cream
1 stick butter (melted)
1 box Jiffy Corn Bread Mix (dry Mix Only)

Mix all above ingredients together in a casserole dish. Bake on 350 for 1 hour or until Golden Brown.

Chicken Pot Pie

From: Campbell's Kitchen
Prep Time: 10 mins.
Bake Time: 30 mins.
Serves: 4

1 can Campbell's Cream of Chicken Soup or 98% fat free Cream of Chicken Soup
1 pkg. frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick

Preheat oven to 400. Mix soup, vegetables and chicken in 9 " pie plate. Mix milk, egg and bisquick. Pour over chicken mixture. Bake 30 min. or until golden.

Tip: I used skim milk, RF Bisquick, and 98 % FF soup.