Southwest Chicken Salad Panini

Usually for lunch I have a salad.  But this week I’ve been tired of them and have switched over to eating turkey sandwiches.  Which is okay by me.  Except that I just realized I have had two sandwiches today for two meals.  However, if you love panini’s then you’ll love this one too!

I decided to grill the chicken breasts instead of bake them in the oven.  Better flavor and saves us from overheating the house on this nice day!!  I was a bit worried that adding the chili powder would make it a bit to spicy for the kids, but they didn’t say a thing.  I didn’t even notice it.  (I did use 4 pieces of chicken to make 4 sandwiches for all of us).  I added a bit more of the dressing but kept the chili powder the same measurement.

What you need:

2 cups finely chopped cooked chicken breasts

1-1/2 tsp. chili powder

2 Tbsp. MIRACLE WHIP Light Dressing

2 Tbsp. KRAFT Light Ranch Dressing

8 slices Italian bread

1 large tomato, cut into 8 thin slices (I skipped this part)

4 KRAFT 2% Milk Singles (fat free)
Make it:

1. Heat panini grill to medium-high heat. Mix chicken, chili powder and dressings.

2. Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles.

3. Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

I had a little kitchen helper today with me.

These were really good.  Easy to make, which seems to be a good thing for us lately.

Both kids asked if they could take the chicken off of the sandwich if they didn’t like it, but they both took a bite and ate the entire thing without a complaint.

Mr. Craig on the other hand decided to have left over meatloaf.  He’s not big on sandwiches that I make like this.  But I bet if he’d give it a try, he might just like it.

Have a great weekend and happy grilling.

Patricia – Two Girls Cooking 😉


Big Fork Little Fork


Grilled Mozza-Chicken Sandwiches

Chicken, chicken and more chicken.  Yep another way to have chicken in your house too.

Summer is here, it’s time to have some fun on the grill.  Plus, most things always taste better when grilled.  Right?  And I could eat corn on the cob with any meal during this time of the year.  I really could.  Chicken on the grill, if cooked just right, is so moist and has that great smokey flavor even without adding your favorite toppings to it.

But here I found another kid friendly recipe for us to try.

4 boneless skinless chicken breast halves (1 lb.)

1/2 cup sliced onions

1/2 cup green pepper strips

1 Tbsp. oil

1/3 cup KRAFT Original Barbecue Sauce

4 kaiser rolls, split

4 KRAFT Deli Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
Make it:

1. Heat grill to medium-high heat. Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

2. Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.

3. Fill rolls with chicken, cheese and vegetables (if desired).  I left out the peppers and only put onions on my sammie.  I added some pickles too!!























If you’re like our family and you have kids in sports…you try to find a quick go to meal either before or after the game/practice.   We have something going on typically Monday-Thursday nights.  And some of those nights we aren’t home until almost 9pm.  Now the kids are out of school but we still have daycare.  So getting to bed at any time does not apply in our house!!!

This was easy to make, with great flavor.  Serve with your favorite toppings and of course some corn on the cob!

Happy Grilling

Patricia – Two Girls Cooking 😉


Big Fork Little Fork

Catalina Cranberry Chicken

I’m all up for new ways to make a chicken dinner.  We eat it quite often at our house.  And let me tell you, this one (for me anyways), was pretty dang good.  The two flavors of the salad dressing and the cranberry…oh goodness.  I loved it.  The chicken was so moist and tender.

I even thought about making this on the grill and using it as a foil pack with some veggies.  But our schedule has been a bit crazy with sports, so I did what the recipe called for and it was good to go.  Super easy.  Super good.  A must try winner again.  Thank you again Big Fork Little Fork.

What you need:

4 lb. bone-in chicken pieces (breast halves and/or thighs) – I used 4 large boneless, skinless chicken breast instead

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA Dressing

1 env. onion soup mix
Make it:

1. Heat oven to 350°F. Place chicken in 2 (13×9-inch) baking dishes.

2. Mix remaining ingredients; pour over chicken.

3. Bake 50 min. or until chicken is done (165°F).

This one the entire family liked.  I’d say I’d make it again (and it’s not that I won’t) it’s just that we have been trying so many new things it’s hard to do a repeat.  And for us, that’s huge!

Happy Cooking

Patricia – Two Girls Cooking


Kraft Recipes

Jello Mousse

How fancy fun  looking are these Jello treats!!!!!!  Another kid friendly fun dessert or snack to make.  We tried to make this once before and I don’t think my kitchen helper Mr. Caleb got the mixing part down quite right.  Because the first time we made it, it did not turn out like this.

I did the mixing this time and it seemed to work pretty well.

Another fun one from Big Fork Little Fork app on the iPad.

What you need:

3 cups boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
Make it:

1. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

2. Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

3. Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving

I think I’d definitely make this again and maybe try another flavor of Jello.  Sadly to say, neither of the kids liked this.  I’m not sure if it was the texture of what it was, but they both took a taste and said they didn’t care for it.  I ate theirs!!  Jello is good for you right!!!

I can’t win them all with the kids, but I sure thought for sure this would be one of them.  Oh well, better luck next time I guess!

Have a great week.

Patricia – Two Girls Cooking


Kraft Recipes

“Chinese Take-Out” Lemon Chicken

I’ve made Lemon Chicken before and I’ve certainly had it for take-out dinners as well.  When I saw the ingredients for this I had to give it a try.  It was the lemon flavored Jello that pulled me in.  I wonder if this was to make it more kid friendly?  Either way, I was definitely intrigued as to how this one would go.  Brooklyn was gone for the night so my only broccoli eating buddy was gone.  However, I knew I’d be safer with broccoli over sugar snap peas that this called for.  I seem to have to moderate most of the recipes I find (excluding the sweets of course), so I did leave the peppers out as well.

I love making chinese food at home because you can really control what goes into your meal.  I’ve said this before as well,  the chinese take out is known for the sodium content being sky high.  By making it at home you’ve got the control over what you want and don’t want to put in the dish.

I happen to love broccoli so I thought this was a pretty good substitute for the peas.  I would have eaten the peas and the peppers though too!  I can say that I am not a huge rice fan, but I did chose to eat it tonight to see how the chicken and rice combo tasted. I added just a touch of low sodium soy sauce to mine to give the rice a bit of flavor on top of the lemon.  This was a good dinner tonight.  I only got one complaint from Caleb, but I barely gave him the green stuff!  He only asked for more rice!

Pickiness aside, if you’re a chinese fan and love to cook at home, give this one a try.  I bet you’ll never guess where I got this recipe from!!!  Go ahead, give it a try!

What you need:

4 boneless, skinless chicken breasts

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

Make it:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

2. Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

3. Serve over hot cooked rice, if desired.

I’ve got to say this had great flavor.  The chicken was moist and definitely carried the lemon flavor with the Jello (surprising to me).  So before you dial that phone and order your take out…give this a try.  I’ll think you’ll be pleasantly surprised and glad you did.

Patricia – Two Girls Cooking  😉


Big Fork Little Fork

Mini Chimichangas

I love anything that has to do with eating Mexican food.  I could eat it daily.  Some people can’t live without sweet treats and or candy (candy is close for me) but I love the salty foods and Mexican food.  Love, love, love it.  Most people that know me, know that I love Zantigo. And one day I plan on opening one in our city.  And my son will work there along side of me!!!

Moving on to the recipe at hand here.  When I planned this weeks meal, I will say I used that dang app everyone must be tired of me talking about.   Typically we have taco Thursdays in our house. Why?  Well, Craig is not a taco fan and he used to bowl on those nights.  Well bowling season for him on that night is done.  So he either has to eat a sandwich or eat our mexican fiesta.  Instead of tacos, I found this recipe.  I turned it into mini chimi’s for one reason (well they were cute too) but because I bought the wrong size of tortilla shells!!

My co-worker asked me if I had baed these in the oven after spraying them with cooking spray instead of frying.  Well, I’ve had a rough week.  I felt like I needed to go with the good the bad and eat bad for the day.   Yep, I fried them in oil.  I did use the Omega 3 cooking oil, but none the less I still fried them in a pan.  And they were delicious!!!  Maybe next time we have this I’ll try it in the oven.

what you need

1 lb. ground turkey
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 flour tortillas (6 inch)
6 oz. VELVEETA®, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream (use whichever brand you have on hand or buy)
1/4 cup finely chopped fresh cilantro

make it

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

kraft kitchens tips

Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Looking for a fun way to get your kids involved with the cooking.  Try this.  They’ll love helping you roll the shells up and putting their favorite toppings inside and on it.
Patricia – Two Girls Cooking 🙂

Citrus Crunch Chicken

It’s that time of the week for a chicken dinner.  We have them a couple of times per week and this one sounded really good.  I have a hard time getting Brooklyn to eat chicken because she says she feels bad for the bird that walks around.

Now for those that are vegans or vegetarians, I applause you.  I’m not sure I could do it.  I have a hard time trying to fit healthy meals into my daily menu.  But I do tell Brooklyn that she should try all types of foods.  When she gets older she can make a choice to eat what she wants or doesn’t want.  But I did find this one on that app I’ve been talking about lately.  Do I really need to tell you what it is?  Well sure, there may be a new reader here!  Big Fork Little Fork.

Super easy to make.  The fruit flavor is amazing.  I squeezed the juice from the orange, lemon and lime over the chicken prior to cooking to add more zest to it!

what you need

1 lemon
1 lime
1 orange
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
4 small boneless skinless chickenbreast halves (1 lb.)

make it

HEAT oven to 400°F.

GRATE zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.

CUT fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13×9-inch pan. Top with chicken.

BAKE 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

The kids didn’t want to help me cook dinner tonight.  The weather just so happens to be outside so they wanted to hang out there instead of in the kitchen with Nana.  Fine whatever!!

Have a great week and if you haven’t checked out that app, do so.  You’ll find great recipes.

Patricia – Two Girls Cooking 😉


Big Fork Little Fork