Easy Layered Vegetable Bake

1 pkg. STOVE TOP Stuffing Mix for Chicken

5 eggs, divided

1-1/2 cups KRAFT Mozza-Cheddar Shredded Cheese, divided

1 medium onion, chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup red pepper strips

2 medium tomatoes, sliced

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press onto bottom of 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.

COOK and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and the remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.

BAKE 40 to 45 min. or until center is set.

Pasta Salad #1

1 lb. pasta, cooked & drained

1 cup Italian salad dressing or vinaigrette

1 tablespoon Salad Supreme seasoning

3 tomatoes, chopped

2 cucumbers, chopped

1 1/2 red onions, chopped

2 green peppers, chopped

Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

Broccoli Quiche

1 (9 inch) unbaked deep dish pastry shell
1 1/2 cups chopped onion
1 1/2 cup chopped cooked broccoli
1/2 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
1/4 cup milk
1 1/2cup shredded Swiss cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees. Stir together onion, broccoli and mushrooms. Layer in pie shell, alternating with cheese. End with cheese.

In a bowl, beat eggs. Add the milk, salt and pepper and mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Lime Grilled Chicken Caesar Salad

Molly, I know how much you enjoy anything Caesar so I thought this might make a good company dinner:

4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing

In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
Preheat a charcoal or gas grill to medium high heat.
Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.