Looking for recipes-quick,easy,using as much fresh food as possible.?

My system can't handle the additives in packaged food.Dinner would be for two.I am so bored with my recipes. ThanksLooking for recipes-quick,easy,using as much fresh food as possible.?
I know how you feel! You can really tell in the way you go through life how the bad food is affecting you. Here's a couple recipes I love :)





Autumn Pasta Toss





1 lb. penne pasta, uncooked


1/2 cup GOOD SEASONS Italian Vinaigrette 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 removed, caps thinly sliced


3/4 lb. Brussels sprouts, trimmed, quartered


1 cup chicken stock


1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided





COOK pasta as directed on package.


MEANWHILE, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 min., stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 min., stirring frequently. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until vegetables are tender.


DRAIN pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of the cheese; toss lightly. Sprinkle with remaining cheese. Serve warm.





Grilled Steak Salad with Avocado Dressing





1 lb. boneless beef sirloin steak


Dash of chili powder


8 cups mixed salad greens


1 cup cherry tomatoes, halved


1/4 cup sliced red onion


1/4 cup sliced pitted ripe olives


1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing


1/2 of a medium ripe avocado, peeled, pitted


20 PREMIUM Saltine Crackers





PREHEAT grill to medium-high heat. Sprinkle steak with chili powder. Grill steak 5 to 7 min. on each side or until cooked through. Remove from grill; cover loosely with foil. Let stand 5 min.


MEANWHILE, toss lettuce with tomatoes, onion and olives; place on serving platter. Place dressing and avocado in blender container; cover. Blend until smooth.


CUT steak across the grain into thin slices; arrange over salad. Drizzle with dressing mixture. Serve with the crackers.





Easy Beef and Broccoli








1 Tbsp. oil


1 lb. beef stir-fry strips


2 cups frozen broccoli florets


1/4 cup hoisin sauce


1/4 cup KRAFT CATALINA Dressing


1 Tbsp. grated gingerroot


2 cups MINUTE White Rice, cooked as directed on package





HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.


ADD broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.


SERVE over the rice.





Farmhouse Chicken Dinner





1/4 cup flour


1/2 tsp. pepper


4 small bone-in chicken breast halves (1-1/2 lb.), skin removed


1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing


2 cups baby carrots


1 medium onion, cut into wedges


1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided


2 cups MINUTE Brown Rice, uncooked


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed


2 Tbsp. chopped fresh parsley





MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180掳F).


MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.


ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.





Greek Spinach salad with Tuna





6 cups baby spinach leaves


2 cups grape tomatoes


1 large green pepper, chopped (about 1 cup)


1 cup halved cucumber slices


1 small red onion, thinly sliced (about 1/2 cup)


2 pouches (3 oz. each) STARKIST FLAVOR FRESH POUCH庐 Tuna (Albacore or Chunk Light Tuna)


1/2 cup KRAFT Greek Vinaigrette Dressing


1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese





PLACE spinach on large serving platter or divide evenly among four salad plates; set aside.


COMBINE tomatoes, peppers, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat.


SPOON over spinach; sprinkle with cheese.Looking for recipes-quick,easy,using as much fresh food as possible.?
go to foodnetwork.com
salad. just throw all your fresh food in and mix it around. and if you REALLY wanna be a little riskay, throw in some dressing.
How about Italian shrimp or chicken? Cook spiral pasta according to directions. Meanwhile, in a large frying pan with 2 tablespoons of butter and some frech or powdered garlic, add either raw shrimp or boneless skinless chicken strips and sautee until done over medium high heat. When done, add 1 can diced tomatoes, 1 can black olives, heat on medium until hot. Top ingredients in pan with crumbled feta cheese.Serve over your pasta with fresh baked bread and a green salad. Yum!