Recipes-Fast Easy Weeknights
Chicken Fajita Soup
2 (14 oz each) cans roasted garlic seasoned chicken broth
1 (15.5 oz) jar Hy-Vee mild corn and black bean salsa
2 c. chopped rotisserie chicken
1 (16 oz) bag frozen pepper stir-fry vegetables
1 1/2 c. frozen Hy-Vee whole kernel corn
Hy-Vee shredded cheddar cheese, optional
Hy-Vee tortilla chips, optional
- Combine broth, salsa, chicken, vegetables and corn in a large saucepan. Bring to a boil.
- Reduce heat and simmer 10 minutes.
- If desired, top with cheese and tortilla chips before serving.
Makes 10 servings (1 cup)
Calories: 110; Carbohydrate: 11g; Cholesterol: 20mg; Dietary Fiber: 0g
Fat: 3.5g; Protein: 8g; Saturated Fat: 1g; Sodium: 700mg; Sugar: 4g
Trans fats: 0g
All In One Spaghetti Frittata
8 oz spaghetti, uncooked
1 tbsp olive oil
1 medium onion, sliced
2 c. sliced fresh mushrooms
1 medium zucchini, sliced
1 (15 oz) can diced tomatoes, undrained
8 eggs, lightly beaten
1 c. Kraft™ shredded low-moisture part-skim mozzarella cheese, divided
- Preheat oven to 350 degrees.
- Cook pasta as directed on package.
- Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 minutes or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 minutes or until most of the liquid has evaporated, stirring occasionally.
- Mix pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 minutes or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 minutes or until center is set. Cut into 8 wedges to serve
8 servings
Calories: 260; Carbohydrate: 28g; Cholesterol: 220mg; Dietary Fiber: 2g
Fat: 10g; Protein: 15g; Saturated Fat: 3.5g; Sodium: 250mg; Sugar: 4g
Spicy Apple Twists
2 large baking apples, peeled, cored
1 1/2 c. Pillsbury BEST® all-purpose, unbleached or self-rising flour
1/2 tsp salt
1/2 c. shortening
4 to 6 tbsp cold water
1 tbsp margarine or butter, softened
1/4 c. margarine or butter, melted (Topping)
1/2 c. sugar (Topping)
1 tsp cinnamon (Topping)
1 c. water (Topping)
- Heat oven to 425°F. Cut each apple into 8 wedges. Lightly spoon flour into measuring cup; level off. In medium bowl, blend flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball.
- On floured surface, roll dough lightly from center to edge into 12-inch square. Spread with 1 tablespoon softened margarine. Fold 2 sides to center. Roll to 16-by-10-inch rectangle. Cut crosswise into 16 (10-inch) strips. Wrap 1 strip around each apple wedge. Place 1/2 inch apart in ungreased 13-by-9-inch pan.
- Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
- Bake at 425°F. for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists. Serve warm or cool, plain or with whipped cream.
Makes 16 servings
Calories: 170; Carbohydrate: 18g; Cholesterol: 0mg; Dietary Fiber: 1g
Fat: 10g; Protein: 1g; Saturated Fat: 2g; Sodium: 110mg; Sugar: 9g .