real.easy.authentic

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  Week 1: Family-Style Italian Chili by: Kelly This recipe can easily be adapted to keep dinners interesting and creative. Use lean ground beef one day and hot Italian sausage the next time. Or...serve with cavatappi (my favorite!) and enjoy delicious chili mac. No matter which direction you go, you'll be serving your family a dinner that will leave everyone satisfied.

  • 1 1/2 lbs. lean ground beef (or Italian sausage)
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 can (15.5 oz.) kidney beans, rinsed and drained
  • 1 can (14.5 oz.) HUNT'S® Diced Tomatoes
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided

  • Brown meat in large pot or dutch oven; drain.
  • Add peppers and onions; cook 5 minutes, stirring frequently.
  • Add beans, tomatoes, seasonings and _ cup cheese; stir together. Simmer for 1 hour, stirring occasionally.
  • Serve topped with remaining parmesan cheese and with small pasta (such as cavatappi, elbow, ziti), if desired.

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  Week 2: Chicken Parmesan Pasta Toss by: Donna Chicken Parmesan Pasta Toss is such a versatile recipe. Using your 'cook's insight' you can create so many variations. I swapped Zesty Italian Dressing for Sun-dried Tomato Dressing and Hunt's Diced Tomatoes for Spicy Red Peppers. Oh what a dinner! All in under 30 minutes, Sunday dinner is now a weeknight meal!

  • 1/2 lb. linguine, uncooked
  • 1 Tbsp. extra virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 3 Tbsp. Hunt's tomato paste
  • 1/4 tsp. garlic powder
  • 1 can (14.5 oz.) Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1/2 cup water
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1/4 cup KRAFT Grated Parmesan & Romano Cheese
  • 1 Tbsp. chopped fresh parsley

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in a large nonstick skillet on medium heat. Add chicken; cook 8 minutes or until done, flipping once.
  • Stir in tomato paste and garlic powder; cook and stir on medium-high heat 1 min.
  • Add tomatoes.
  • Add dressing and water.
  • Using tongs or a spaghetti server, lift pasta from water and place into skillet.
  • Toss pasta and cover with sauce. Cook 2 minutes.
  • Sprinkle pasta with cheese and parsley. Serve and enjoy!

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  Week 3: Rustic Tuscan Soup by: Paula Have an hour? Then you can whip up a batch of this hearty and filling soup that's packed full of flavor and is good for you to boot. Who can argue with that?

  • 1 loaf Italian bread (18 inch), cut into 1-inch pieces
  • 1 Tbsp. olive oil
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided
  • 1 tsp. crushed red pepper
  • 8 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 2 cans (15 oz. each) cannellini beans, rinsed
  • 2 cans (14.5 oz. each) HUNT'S® Diced Tomatoes No Salt Added, un-drained
  • 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
  • 6 cups loosely packed chopped kale

  • Pre-heat oven to 400°F. Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
  • Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan.
  • Add onions to pan; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min.
  • Top with croutons and remaining cheese.
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  Week 4: 20-Minute Bruschetta Chicken Skillet by: Paula If you love the classic Italian flavors of Basil, Tomatoes and Mozzarella then you will love this 20 minute Bruschetta inspired Chicken Skillet dinner recipe. Yes you read correctly 20 minutes! How is that for a quick and easy meal the family will love?

  • 1 Tbsp. oil
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 can (14-1/2 oz.) HUNT'S® Diced Tomatoes, drained, liquid reserved
  • 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided
  • 1 Tbsp. chopped fresh basil
  • 1/2 cup croutons, coarsely crushed

  • Heat oil in large skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until done (165ºF). Meanwhile, combine tomatoes, mozzarella, 2 Tbsp. Parmesan and basil.
  • Add reserved tomato liquid to skillet. Top chicken with tomato mixture; simmer on low heat 5 min. or until mozzarella is melted and tomato mixture is heated through.
  • Transfer chicken to serving plate; top with crushed croutons and remaining Parmesan.
  • Add a small salad and serve over a bed of pasta for a complete meal!
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  Week 5: Chicken Parmesan with Linguine and Broccoli by: Donna Chicken Parmesan with Linguine & Broccoli is made extra special with KRAFT Reduced Fat Parmesan Cheese and Hunt's Tomato Sauce. Chicken simmered in a scrumptious tomato sauce and topped with oodles of cheese, served over a bed of linguine and broccoli… with a little more cheese... WOW! With recipes like this you will never have to wait for Sunday again!

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 2 Tbsp. fat-free milk
  • 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (8 oz.) Hunt's Basil, Garlic & Oregano Tomato Sauce
  • 1/2 tsp. black pepper
  • 1/4 lb. linguine, uncooked
  • 1 pkg. (16 oz.) frozen broccoli cuts, thawed
  • 1 cup KRAFT 5 Cheese Italian Blend Shredded Cheese, divided
  • 1 Tbsp. chopped fresh parsley
  • OPTIONAL: 1/2 lb. fresh mushrooms, sliced

  • Prepare onion. Chop onion into small pieces.
  • Mince garlic cloves.
  • Prepare dipping station with 2 bowls, add milk to the first and grated topping to the second.
  • Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast.
  • Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce and pepper (mushrooms if you choose to use them); cover. Simmer 15 min. or until chicken is done (165°F).
  • Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
  • Sprinkle shredded cheese over chicken; cook 2 to 3 min. or until mozzarella is melted. Top with fresh herbs and grated cheese.
  • Drain pasta mixture. Serve with chicken.

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  Week 6: Weeknight Minestrone Soup by: Jean This soup is fresh and clean tasting. The beans dissolve into the stock to create body. Hunt's Diced Tomatoes add a layer of flavor, while the Kraft Grated Parmesan cheese sprinkled on top brings everything together even with a short cook time. Simple, easy and fast — score for Kraft.

  • 2 cans (14 1/2 oz. each) chicken broth
  • 1 can (15 oz.) cannellini beans
  • 1 can (14 oz. ) Hunt's Diced Tomatoes, undrained
  • 2 cups chopped, mixed vegetables (I used carrot, celery, cabbage, zucchini, green beans, potato)
  • 1/2 cup elbow macaroni, uncooked
  • 2 Tbsp. salt-free Italian seasoning mix
  • 1/4 cup Kraft Grated Parmesan Cheese

  • Mix all the ingredients, except the cheese, in a large saucepan
  • Bring to a boil over medium-high heat. Reduce to medium and simmer 6-8 minutes or until macaroni is tender.
  • Ladle soup into bowls and sprinkle with cheese.
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  Week 7: Parmesan Bruschetta with Mushroom Ragu by: Jean With Hunt's Diced tomatoes, this mushroom ragú turned out thick and rich-tasting even with its short time on the stove. Adding cheese to the mushrooms as they cooked introduced a nice layer of cheesy punch. Served atop toasted French baguettes, this turned out to be a winner of a meal without requiring too much of my time. Win.

  • 2 cups hot water
  • 1 package (1 oz.) dried porcini mushrooms
  • 3 Tbsp. olive oil, divided
  • 1/2 pound each fresh cremini and shiitake mushrooms cut in quarters
  • 1 onion, chopped
  • 1/4 tsp. crushed red pepper
  • 1/2 cup Kraft Grated Parmesan Cheese, divided
  • 1 can (14 oz.) Hunt's Diced Tomatoes, undrained
  • 1/4 cup chopped fresh thyme
  • 1 French baguette ends trimmed, sliced

  • Soak the dried porcini mushrooms in hot water and let stand for 15 minutes.
  • Cut up the mushrooms and chop the onions and thyme.
  • Heat up the oil in a large skillet before adding the mushrooms, onions, crushed red pepper and half of the cheese. Mix well and cook for 10 minutes.
  • Add the rehydrated porcini mushrooms including the soaking liquid, thyme and the tomatoes to the skillet. Stir, bring to a boil then lower the heat to simmer for 10 minutes, stirring frequently.
  • Meanwhile, prepare the baguette slices. Arrange them on a baking sheet and brush with the remaining olive oil. Sprinkle with the remaining cheese and toast in the oven for 10 minutes.
  • At the end of cooking time, the ragú should be thick and rich. Spoon onto the toasted baguette slices and serve.
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  Week 8: Farmstand Ravioli with Zucchini by: Paula This could be on your table in less than 30 minutes. It's true. In the time it would take you to leave your house, and return home with takeout, you could already be at the dinner table savoring THIS incredibly delicious and good-for-you dish you made yourself!

  • 1 pkg. (16 oz.) frozen cheese ravioli
  • 3 zucchini, cut in half lengthwise
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 3 Tbsp. olive oil, divided
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided
  • 2 cloves garlic
  • 1 can (14.5 oz.) HUNT'S® Diced Tomatoes, undrained

  • Slice your zucchini and onions and give them a little drizzle of olive oil and a sprinkle of cheese.
  • Heat your grill pan grill to medium heat. Grill 5 minutes on each side or until crisp-tender.
  • When they've cooled give them a little chop into bite sized pieces. Set aside.
  • Cook ravioli in large saucepan as directed on package, omitting salt. Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally.
  • Add ravioli; stir to evenly coat. Add grilled veggies and gently toss to combine. Sprinkle on a little more cheese.