I love easy meals!

I kind of like cooking, as long as its not too complicated or expensive. One site that I just adore is Krafts food & family - they send a free magazine each month (Last months had a coupon for a free full size bottle of their dressing!) Here is the LINK. You can sign up for their mag and see their archive of very easy recipes. Of course its meant to endorse their products, some of which I use but for things like fresh chicken I buy the cheapest rather than what they promote. Another great thing about their recipes is that they often list a way to use the leftovers from your entrees. Anyways, go see it!

Here is a menu I like taken purely from that site -


Cinnamon Spiced Coffee

Prep Time:20 min
Total Time:20 min
Makes:8 servings, about 3/4 cup each
2/3 cup ground MAXWELL HOUSE Coffee
1 tsp. ground cinnamon
1/4 cup sugar
1-1/2 qt. (6 cups) cold water
PLACE coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place sugar in empty pot of coffee maker.
ADD water to coffee maker; brew. When brewing is complete, stir until well blended.
SERVE with milk and additional sugar, if desired.


Rice, Broccoli 'n Cheese Cups

Prep Time:5 min
Total Time:30 min
Makes:8 servings, 1/2 cup each
1 cup instant white rice, uncooked
1 cup chicken broth
1-1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Ranch Dressing
2 eggs, lightly beaten
PREHEAT oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.
SPOON mixture evenly into 8 greased muffin cups.
BAKE 25 min. or until lightly browned.


Quick & Easy Pork Chop Skillet

Prep Time:10 min
Total Time:29 min
Makes:4 servings
4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
1 tsp. oil
1 small onion, sliced
1 clove garlic, minced
1 tsp. dried rosemary leaves, crushed
1/4 cup KRAFT Light Balsamic Vinaigrette Reduced Fat Dressing, divided
1 can (15-1/4 oz.) pear halves in juice, undrained

COOK chops in oil in large nonstick skillet on medium-high heat 3 min. on each side or until browned on both sides. Remove chops from skillet; set aside.
ADD onions, garlic, rosemary and 2 Tbsp. of the dressing; stir. Cook 3 min., stirring occasionally. Return chops to skillet. Add pears and remaining 2 Tbsp. dressing. Reduce heat to medium; simmer 10 min. or until chops are cooked through (160ºF).
SERVE chops topped with the sauce.

Fluffy 2-Step Cheesecake Minis

Prep Time:10 min
Total Time:3 hr 10 min
Makes:1 doz. or 12 servings, one cheesecake each
12 NILLA Wafers
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
PLACE 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Add 2-1/4 cups of the whipped topping; mix well. Spoon evenly into muffin cups.
REFRIGERATE 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.