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.

Margarita Cake

Just in time for Cinco de Mayo!

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

Easy Chicken Pot Pie

1 can Pillsbury Reduced Fat Crescent Rolls
12 1/2 oz. can cooked chicken breast, drained
2 cans 98% fat free cream of chicken soup
1/2 cup milk (skim or 2%)
1 can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt

Preheat oven to 375 degrees.
In a medium bowl, combine chicken, soup, milk, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an medium rectangular baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Open can of crescent rolls and unroll them on top of the chicken mixture- it should just fit. Bake for 25 minutes or top is golden brown. Serve immediately.

Olive Garden Hot Artichoke Spinach Dip

1 cup canned artichoke hearts, chopped
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. garlic powder
dash black pepper
On the side: crackers or chips

1. Boil the artichoke hearts and spinach in 1 cup water in a small saucepan until tender, about 10 minutes. Drain in a colander.

2. Heat the cream cheese for 1 minute on high in the microwave or heat in a saucepan until just hot.

3. Add the spinach and artichoke hearts to the cream cheese and stir.

4. Add the remaining ingredients and combine.

5. Serve hot with chips or crackers.