Fresh Food Packaging

My system can not handle the additives to be packaged in food.Dinner two.I'm so bored with my recipes. Thank you

I know how you feel! You can really say in how you spend your life how bad food affects you. Here are a couple of recipes that I like:)

Fall Pasta Toss

1 pound penne pasta, uncooked
1 / 2 cup good seasons Italian dressing with extra virgin olive oil dressing
1 small onion, chopped
1 lb. butternut squash, peeled, cut into 3/4-inch pieces
6 oz shiitake mushrooms, stems, caps sliced
3 / 4 lb. Brussels sprouts, trimmed, cut into wedges
Chicken broth 1 cup
1 / 2 cup Kraft Shredded Parmesan, Romano, and Asiago cheese, divided

pasta as directed on package.
MEANWHILE, heat dressing in large skillet with tight fitting lid over medium-high. Add onions and squash and cook 5 minutes. Stirring frequently. Stir in mushrooms and Brussels sprouts and cook 5 minutes more., In stirring frequently. Add chicken broth and mix well. Bring to a boil. Reduce heat to medium-low, cover. Simmer 5 minutes. or until vegetables are tender.
DRAIN pasta in large serving bowl. Add vegetable mixture and 1 / 4 cup cheese and toss lightly. Sprinkle with remaining cheese. Serve hot.

Grilled Steak Salad dressing lawyer

1 pound sirloin steak boneless beef
Dash of chili powder
8 cups mixed greens
1 cup cherry tomatoes, halved
1 / 4 cup chopped red onion
1 / 4 cup sliced pitted ripe olives
1 / 4 cup KRAFT LIGHT well done! House Italian Reduced Fat Dressing
1 / 2 of a medium ripe avocado, peeled, pitted
20 crackers PREMIUM

Preheat grill to medium-high. Sprinkle steak with chili powder. Grill steaks 5-7 min. per side or until cooked. Remove from grill and cover loosely with foil. Let stand 5 minutes.
MEANWHILE, toss lettuce with tomatoes, onion and olives and place on a serving platter. Place dressing and avocado in a blender and cover. Blend until smooth.
Cut steak across the grain into thin slices, arrange on salad. Drizzle with dressing mixture. Serve with crackers.

Beef and Broccoli


1 tsp soup. oil
1 lb. beef strips sauteded
2 cups frozen broccoli florets
1 / 4 cup hoisin sauce
1 / 4 cup KRAFT CATALINA Dressing
1 tsp soup. grated fresh ginger
2 cups MINUTE White Rice, boiled as directed on package

HEAT oil in large nonstick skillet over medium-high. Add meat and cook 3 minutes. or until browned, stirring frequently.
broccoli, hoisin sauce, ginger dressing and stir. Cover. Bake 5 min. or until hot.
SERVE over rice.

Dinner poultry farm

1 / 4 cup flour
1 / 2 c.. pepper
4 small bone in chicken breast halves (1-1/2 pounds), skinned
1 / 4 cup KRAFT LIGHT well done! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 ounces) fat free chicken broth low-sodium, divided
2 cups MINUTE Brown Rice, uncooked
4 oz (1 / 2 to 8 ounces Pkg.) PHILADELPHIA Neufchatel Cheese, 1 / 3 less fat than cream cheese, cubed
2 v. soup. fresh parsley, chopped

COMBINE flour and pepper in a shallow dish. Add chicken and turn to evenly coat both sides with flour mixture. Shake the excess flour mixture. Heat dressing in large nonstick skillet over medium heat. Add chicken, meat-side down and cook 5-6 minutes. or until golden brown. Turn the chicken, adding carrots, onions and 1 cup of broth. Cover. Reduce heat to medium-low and simmer 20 minutes. or until carrots are tender and chicken is cooked through (180 ° F).
MEANWHILE, cook rice as directed on package. Spoon on serving platter. Use slotted spoon to remove chicken and vegetables from skillet and place over rice. Blanket store.