Trying Kraft Fresh Take

So I am trying something new tonight. As I was walking through the grocery store the other day, I passed the cheese section where this caught my eye. Kraft Fresh Take - You make it fresh. According to the package you just mix, coat, and bake.

Sounds easy enough. My promotion has resulted in less time for cooking and trying things (as my lack of blog posts has proven) so I am open to trying things out. At at cost of only $2.50 I thought I'd give it a shot. I chose Italian Parmesan.

It says on the package it can coat six pieces. My guess would be small to medium size chicken beasts, pork chops or fish filets. For my first attempt... Chicken it is. I use tenderloins and was able to use 8 with plenty of mix left over. I just didn't have enough chicken. With this recipe I probably could have made 15 tenderloins.

Worrying that I wasn't going to have enough, I added 1/2 cup of additional Parmesan and 1/4 cup of Panko bread crumbs. Guess I didn't need it.

The prep work is easy. Simply coat a pan, have thawed meat, (it needs to be a little wet) and open the package and shake it up. Press your filet into the mix and cover completely. Place on the pan and add additional mix on top. Repeat for all pieces. Bake until cooked thoroughly. It even gives you baking instructions for the different types of meat. Pop it in the oven, cook, and enjoy.

It certainly was easy enough. The Parmesan I added had small chunks so I made sure those pieces were placed on top of the filets.

Hope this review helps. It was pretty tasty.

Easy Chicken Pot Pie

1/2 roasted chicken
1 can cream of chicken soup
1 package Pillsbury pre-made pie crust
1 package frozen mixed vegetables
1 t salt
1 t pepper
1/4 c water


Roast or boil chicken and shred.  Pre-heat oven to 350 degrees.  Combine chicken, soup, veggies, salt and pepper in large bowl.  Add water and completely stir, set aside.  Line pie pan with first pie crust.  Pillsbury pie crusts are already cut in a circle, so you just have to trim the edges based on the depth of your pie pan.  Pour chicken mixture over the pie crust.  Gently even out filling.  Lay second pie crust over the top.  Using your fingers or a fork, pinch the two layers of crust together and move around the entire rim of the pie.  Trim excess crust.  Bake for 45-60 minutes or until the crust is a nice golden brown.

Sopa Casserole

1 large whole chicken (boiled and diced)

1 chopped onion

Grated cheddar cheese

Shredded Velveeta cheese

1 lg package of Doritos
1 can cream of mushroom soup
1 can chicken broth

1 can Rotel tomatoes

Pre-heat oven to 350 degrees.  In a greased glass casserole dish, place layer of chicken.  Add layer of onions, layer of Doritos, and layer of cheese.  Sprinkle some Velveeta in between your layers.  Repeat until full and ending with a layer of cheddar cheese on top. 

Seperately mix the mushroom soup, chicken broth and Rotel.  Pour over the casserole.  Lightly shake dish for it to settle.  Bake for about 1 hour.  Enjoy.

Asparagus & Mozarella Wrapped Chicken

My sister, Katy gave me this great idea for something to cook for dinner tonight.  I took a stab at it and this is how it turned out.


4-5 bones skinless chicken breasts
Sliced mozarella cheese
Asparagus
Salt & Pepper
Tony Chachere's Original Creole Seasoning (optional)
Bread Crumbs
Hollendaise Sauce Mix (optional)

Preheat the oven to 350 degrees.  Cut light ends off of the asparagus.  Cut mozarella into strips.  You need about 3-6 asparagus stems and 2-3 slices of mozarella for each piece of chicken.  Pour some bread crumbs on plate or shallow pan.  Pound chicken with meat tenderizer to flatten each piece. 



Sprinkle chicken with salt, pepper and Tony's (if you choose).  Place asparagus and cheese at one end of chicken and begin to wrap. 



As soon as they are covered, place another slice of cheese and asparagus and continue wrapping until complete.  Roll chicken wrap in bread crumbs until completely covered and place in baking dish.  Repeat with each piece of chicken. 



Bake for 30-45 minutes or until chicken is white.  Cook Hollandaise sauce according to package instructions as garnish for the chicken.  Enjoy.

Courtesy of Katy Val Verde - My awesome sister!!

Buffalo Wings

2 lbs small chicken wings and drumsticks
1 cup hot sauce
4 ounces melted butter
2t honey

Deep fry wings in vegetable oil at 375 degrees for about 10-12 minutes.  Drain well.  In a seperate bowl, whisk together the remaining ingredients.  Add wings to mixture and coat to desired taste.

Salsa Chicken

This recipe is so easy, that if it weren't for the hot oven, my 5 year old could do it...

4-5 chicken breasts or 10-12 chicken tenderloins
Pace Picante sauce
Salt and pepper
Mozarella cheese
2 cups white rice

Pre-heat oven to 350 degrees.  You can start with fresh chicken or even start frozen if you didn't have time to thaw.  Cooking time will vary.  In a non-greased glass baking dish, add the chicken breasts or tenderloins.  Cover both sides of the chicken with salt and pepper to taste.  Pour picante sauce over chicken until completely covered.  Bake for 30-45 minutes or until there is barely any pink in the middle of the chicken.  Cover chicken with mozarella and bake until it is completely melted.  While chicken is cooking, prepare the rice.  Serve over rice.  Enjoy.