peanut butter candy cheaters

Toasted rice cereal combines with marshmallow crème and Semi-Sweet Chocolate Morsels to make a great individual candy treat for snacks or bake sales. Don’t forget the surprise in the centers- bite-size peanut butter-filled chocolates! This 1st Place winning recipe was created in the kitchen of Rose Cordas of Mayfield Heights, OH.

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Estimated Times
Preparation Time: 40 mins
Cooking Time:
Cooling Time: 1 hr refrigerating

Servings: 24 candies (2 dozen)

Ingredients

1/4 cup (1/2 stick) butter
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 jar (7 oz.) marshmallow crème
6 cups oven-toasted rice cereal
24 bite-size peanut butter-filled chocolates
1/2 cup Butterscotch Flavored Morsels
1 teaspoon vegetable shortening

Direction

LINE 24 muffin cups with paper liners.

MELT butter in a large, heavy-duty saucepan over low heat. Add semi-sweet morsels and marshmallow crème; stir until chocolate is melted and mixture is smooth. Remove from heat. Add cereal and stir until evenly coated. Press a heaping tablespoonful of cereal mixture into each prepared muffin cup. Press a bite-size chocolate into cereal mixture. Press a second heaping tablespoonful of cereal mixture over chocolate.

COMBINE butterscotch morsels and vegetable shortening in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tops. Refrigerate until firm, about 1 hour. Store in sealed container.

Nutrition Information

Calories: 230	Calories from Fat: 100	Total Fat: 11 g
Saturated Fat: 7 g	Cholesterol: 5 mg	Sodium: 110 mg
Carbohydrates: 30 g	Dietary Fiber: 1 g	Sugars: 21 g
Protein: 2 g

2009 swine flew pandemic

The 2009 flu pandemic is a global outbreak of a new strain of influenza virus, officially named the "new H1N1", first identified in April 2009, and commonly called "Swine flu." It is thought to be a mutation of four known strains of the influenza A virus, subtype H1N1: one endemic in (normally infecting) humans, one endemic in birds, and two endemic in pigs (swine). Transmission of the new strain is human-to-human, with cooked pork products safe to eat as the virus cannot be transmitted by eating foods.
The outbreak began in Mexico, with evidence that Mexico was already in the midst of an epidemic for months before the outbreak was recognized. Soon after, its government closed down most of Mexico City's public and private offices and facilities to help contain the spread. In early June, as the virus spread globally, the World Health Organization (WHO) declared the outbreak to be a pandemic, but also noted that most illnesses were of "moderate severity." The virus has since spread to the Southern Hemisphere which entered its winter flu season, and to many less developed countries with limited healthcare systems. Because the virus was spreading with "unprecedented speed", and many clinics were overwhelmed testing and treating patients, WHO stopped requiring countries to report all cases, but is still monitoring unusually large outbreaks.[102][103]
The virus typically spreads from coughs and sneezes or by touching contaminated surfaces and then touching the nose or mouth. Symptoms, which can last up to a week, are similar to those of seasonal flu, and may include fever, sneezes, sore throat, coughs, headache, and muscle or joint pains. The U.S. Centers for Disease Control and Prevention (CDC) notes that most cases worldwide have been mild so far and most hospitalizations and deaths have been of persons that also had underlying conditions such as asthma, diabetes, obesity, heart disease, or a weakened immune system. Then again, Dr Anne Schuchat from CDC thinks, "this is a virus that's capable of causing a spectrum of illness that includes severe complications and death". "It's very important we take this virus seriously".[104]As the virus spreads easily between people, through the air or surface contact, those who get the flu are recommended to stay home from school or work and avoid crowds to avoid spreading the infection further.
In an attempt to slow the spread of the illness, a number of countries, especially in Asia, have quarantined airline passengers with flu symptoms, while some are also pre-screening passengers. WHO does not expect to have a full vaccine before the end of 2009, and vaccines available sooner may be limited and given first to healthcare workers, pregnant women, and other higher risk groups. Two or three injections will be required for maximum immunity from both the swine flu and seasonal flu. There is also concern if the new virus mutates further, it could become more virulent and less susceptible to any new vaccine.

Chocolate Caramels

Homemade chocolate caramels will liven up any party.

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Estimated Times
Preparation Time: 10 mins
Cooking Time: 35 mins
Cooling Time: 1 hr cooling

Servings: 28 servings (5 pieces per serving)

Ingredients

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz. Sweetened Condensed Milk
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
1 teaspoon vanilla extract

Direction

LINE 8-inch-square baking pan with foil; grease.

COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and Choco Bake. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool at room temperature. Makes about 2 1/2 pounds.

LIFT from pan; remove foil. Cut into about 1/2-inch squares or size desired and wrap individually in plastic wrap, twisting ends. Store in refrigerator or at room temperature; use within 7 to 10 days.

Nutrition information

Calories: 210	Calories from Fat: 80	Total Fat: 9 g
Saturated Fat: 5 g	Cholesterol: 20 mg	Sodium: 75 mg
Carbohydrates: 33 g	Dietary Fiber: 0 g	Sugars: 26 g
Protein: 1 g

Lovely Chocolate Satin Pie

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Estimated Times
Preparation Time: 10 mins
Cooking Time: 5 mins
Cooling Time: 3 hrs refrigerating

Servings: 10 servings

Ingredients

1 prepared 9-inch (6 oz.) graham cracker crust
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Whipped cream
1/4 cup chopped nuts

Direction

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

Nutrition Information

Calories: 320	Calories from Fat: 160	Total Fat: 18 g
Saturated Fat: 9 g	Cholesterol: 55 mg	Sodium: 105 mg
Carbohydrates: 36 g	Dietary Fiber: 2 g	Sugars: 28 g
Protein: 6 g

Easy Chocolate Fudge

Estimated Times
Preparation Time: 6 mins
Cooking Time: 5 mins
Cooling Time: 2 hrs refrigerating

Servings: 24 servings (2 pieces per serving)

Ingredients

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract

Direction

LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Nutrition Information

Calories: 160	Calories from Fat: 80	Total Fat: 8 g
Saturated Fat: 3.5 g	Cholesterol: 5 mg	Sodium: 20 mg
Carbohydrates: 19 g	Dietary Fiber: 1 g	Sugars: 16 g
Protein: 3 g

Pasta With Chicken and Roasted Pepper Cream Sauce

Estimated Times
Preparation Time: 10 mins
Cooking Time: 5 mins

Servings: 4

Ingredients

1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions
1 jar (7.25 ounces) roasted red peppers, drained
1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
1 package (6 ounces) fully-cooked, ready-to-eat chicken breast strips
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh parsley (optional)

Direction

PLACE peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.

COOK sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.

SERVE with cheese and chopped fresh parsley.

Nutrition Information

Calories: 420	Calories from Fat: 150	Total Fat: 17 g
Saturated Fat: 10 g	Cholesterol: 125 mg	Sodium: 700 mg
Carbohydrates: 39 g	Dietary Fiber: 2 g	Sugars: 4 g
Protein: 27 g

chicken and linguine with alfred sauce

Al dente linguine, tender chunks of chicken and creamy alfredo sauce take this dish to new heights. Add gourmet salad greens and crunchy breadsticks for an unforgettable meal. Serve with tall glasses of Nestea and lemon.

Ingredients

1 package (9-oz.) BUITONI Refrigerated Linguine
1 container (10-oz.) BUITONI Refrigerated Alfredo Sauce
2 cups cooked diced chicken
1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Direction

PREPARE pasta according to package directions.

HEAT sauce and chicken in a large saucepan; add pasta and heat through. Top with cheese.

Turkey Soft Tacos

A memorable meal doesn't have to be time-consuming and complicated. Many Mexican favorites, such as tacos, can be put together in minutes. Use leftover shredded turkey or ground turkey in this simple soft taco. Round out your

Estimated Times
Preparation Time: 5 mins
Cooking Time: 10 mins

Servings: 5

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey or leftover cooked turkey
3/4 cup water
1 package (1.25 oz.) taco seasoning mix
10 (8-in.) soft taco-size flour tortillas, warmed

Direction

HEAT oil in large skillet. Add turkey; cook, stirring occasionally, until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, until mixture thickens.

FILL tortillas with turkey mixture. Top with choice of toppings.

Toppings: shredded cheddar cheese, shredded lettuce, chopped tomatoes, chopped onions, sliced ripe olives, chopped avocados, sour cream, taco sauce

A Guide To Formal Dinners

The silverware is placed on table in the order in which it will be used, starting with the outside pieces. Let this be your guide as you work your way through a meal.

Tips:

• It is proper etiquette to wait for the host or hostess to unfold the napkin and begin eating before the guests do likewise.
• To eat soup, dip the spoon into the soup, then remove it by going away from your body, not toward it. Sip the soup off the side of the spoon, instead of placing the whole spoon in your mouth.
• When eating bread, tear off pieces with your fingers - don't cut it. Also, butter the piece you've just torn right before you eat it; don't butter the whole piece first.
• If you're uncertain about how or when to use a certain utensil, watch others and do what the majority of them do.

Steps:

1. Put your napkin on your lap. Unfold it, but don't spread it.
2. Use outside fork for first course, unless soup is served, then use the outside spoon.
3. When you are finished with the course, place your fork at the right end of your plate, using a slight diagonal. This signifies that you are done. For a soup course or another course that uses a wide bowl, place the spoon on the plate below the bowl. If a shallow bowl is used, place the spoon on the bowl in the same manner as a fork on a plate.
4. Continue by using the new outside fork. If the course requires a knife, use the knife farthest to the right.
5. Use fork closest to your plate to eat your entree. The spoon and fork at your plate's head are for dessert.
6. Drink water from the largest glass at your setting.
7. Drink red wine from the big bowled glass; drink white wine from the narrower bowled glass.
8. If a little bowl of water is on the table, or appears with the dessert, wash the tips of your fingers in it. Dry them on your napkin.
9. Refold your soiled napkin when you leave the table.

Plan a Dinner Party so You Enjoy Giving It

Keep things simple to have fun at your own party. Quality purchased food items can add a lot to a meal, and all you have to do is take them out of the box.

Steps:

1. Limit the amount of things you have to cook at the last minute.
2. Limit the complexity of the dishes you make. Make something like a casserole or a pot roast; one-dish cooking saves a lot of energy.
3. Organize the party so you're socializing with your guests, not tending to boiling pots in the kitchen.
4. Serve communally. Plate the food at the table or have the guests help themselves.
5. Be as informal as possible.
6. Base at least one course on a quality item that you purchase. Oysters or prosciutto are excellent choices for the purchased course.
7. Hold some of the party in your kitchen or, better yet, eat in there as well so your guests can help.
8. Promote a sense of relaxation and informality.
9. Pick friendly wines that don't demand too much attention. Beaujolais can be a party in a bottle.

Opening a Wine Bottle

It's actually pretty simple to open a bottle of wine. These steps are for a double-action, or wing, corkscrew, which has two arms (or wings) that help lever the cork out of the bottle.

Steps:

1. Remove the top of the lead or foil capsule by cutting around the rim of the bottle with the sharp point of the corkscrew. The arms of the cork-screw will have to be raised for this step. You can also make a slit in the foil and remove the whole capsule before beginning.
2. Stand the bottle on a flat, hard surface at mid-chest level or lower. Lower the arms of the corkscrew. Holding the corkscrew as vertically and straight as possible, place the sharp end directly into the middle of the cork.
3. Securely grasp the top of the bottle and the lower end of the corkscrew with one hand.
4. With the other hand, begin turning the handle of the corkscrew clock-wise, applying an even, constant downward pressure into the cork. As the corkscrew goes into the cork, its arms will begin to rise.
5. Apply more pressure if the corkscrew will not penetrate the cork.
6. Keep turning the handle until the arms of the corkscrew are completely raised and the screw is well into the cork.
7. With one hand on each arm of the corkscrew, press the arms down. This will lift the cork out of the bottle.
8. Wrap your hand around the base of the corkscrew and lift straight up.
9. Remove the foil, if necessary.
10. Twist the cork off the corkscrew.
11. Wipe the rim of the bottle with a clean, damp towel before serving, to remove any stray pieces of cork and, more important, any lead left.

A Healthy Detox Diet Recipe

Detoxification is a way of cleansing your system from harmful
toxins and substances that have accumulated in your body. Most
people do not realize that there is a problem with built-up
toxins. Since you are looking for a detox diet recipe, you may
already well understand that the food we eat every single day
actually do contribute to the toxins in our body.

A detox diet can help relieve your system from these synthetic
chemicals and free radicals. If left unattended they can have
harmful effects in our body. With the detox diet you'll also be
able to enjoy delicious foods, foods that do no harm to you. If
you are motivated enough and follow the detox program you'll
find that these detox diet recipes will even help put your
eating habits on the right track for the rest of your life.

A good detox recipe to try is called "Creamless Spinach Soup
Recipe." It is a delicious and healthy detox diet recipe that
will indeed complement your detox diet. You can eat it as a
regular meal or as a snack. Spinach is a good source of iron,
calcium, and other vitamins, as well as high in fiber, which is
exactly what your body needs for detoxification.

You will need the following ingredients:
2 tablespoon of extra virgin oil (olive or coconut)
1 teaspoon garlic chopped
1 cup medium diced onion
1 cup medium diced carrots
1 cup medium diced celery
1 cup medium diced leek
6 cups water
2 bay leaves
Spring of thyme
2 pounds of chopped spinach.

First you saute the garlic for about 2 minutes in your choice
of virgin oil. Continue to sauté while adding the onion,
celery, leeks, and carrots. Cook until onions are done. You'll
know when the onions are cooked because they turn translucent.
Then pour in the water and add bay leaves and thyme. Once
everything has come to a boil then simmer for an hour. Remove
from fire and set to cool for about an hour. After mixture has
cooled you remove the bay leaves and thyme.

Next, you puree the vegetables and the cooled broth in a
blender. Pour this mixture back into the pot and add spinach.
Then cook over medium heat until the spinach wilts. Then you
remove it at once so that you don't overcook the spinach.
Overcooking vegetables diminishes the vitamins and minerals in
them. To have adequate amounts of vitamins and minerals in our
body we should eat a variety of fruits and vegetables every day.
Different kinds of fruits and vegetables have a different
vitamin and mineral content, and so as not to miss out on
several important nutrients we should more fruits and
vegetables.

If you feel deprived of the junk foods while on your detox diet
then try preparing different kinds of vegetables recipes each
day. A variety of tastes can help with those cravings and be
satisfying so you stay away from the junk food. If optimum
health is your goal then detoxification can work for you.

About The Author: Denise Duncan is an author and editor for a
number of health related websites. For more information on
weightloss and body detox go to

Bringing an Appetizer to a Party

Create scintillating finger foods on festive platters for a guaranteed success. Your host (and the guests) will appreciate it.

Tips:

• Use fancy themed toothpicks, colorful doilies or festive garnishes to dress up the plate.
• Cover the appetizer platter with colored cellophane paper.
• Try these festive, party ready recipes at your next event
  

Steps:

1. Call your host a few days before the scheduled party. Ask if there is a particular culinary theme, or a preferred type of appetizer.
2. Search cookbooks and Web sites featuring appetizer and hors d'oeuvre recipes.
3. Focus on finger foods, or dips with crackers or vegetable crudites. Elegant cheese-and-cracker platters are also easy, and are always well-received. All of these options have a low mess factor, and can be easily prepared right before the party.
4. Make enough appetizer pieces to allow each guest at least three pieces. If yours is the only appetizer being served, supply at least five pieces per person.
5. Prepare the dish a few hours before the party, if possible, to ensure maximum freshness. Many dishes can be prepared the night before, while some require last-minute preparation, so use your best judgment.
6. Arrange the hors d'oeuvres on a festive platter. Bring extras in a sealed airtight container, and remember to keep the platter refilled throughout the party.

Experts usefull tips:cooking tips and baking advoice

Cooking 101

Whether you’re a novice or an advanced chef, our culinary experts give you all the tips and tricks you need to know in the kitchen to whip up mouth-watering meals for any occasion.

• Freeze leftover wine and make into ice cubes for future use in casseroles and sauces.
• Place a slice of apple in hardened brown sugar to soften it back up.
• Stir chopped fresh mint into vanilla or chocolate ice cream or blend into fruit smoothies for a fresh minty taste. Or, enhance the flavor of beverages with mint ice cubes. Just place mint sprigs into ice cube trays, fill with purified water and freeze.
• To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing, or microwave for a few seconds before squeezing.
• To slice meat into thin strips, partially freeze and it will slice easily.
• A dampened paper towel or terry cloth brushed downward on a cob of corn will remove corn silk.
• Pasta won't boil over if you rub the inside of the pot with vegetable oil.
• Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
• When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.
• Egg whites should always be at room temperature before whipping. Make sure there is no yolk in the whites and that the bowl and beaters are clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
• Keep some dental floss in the kitchen. Unflavored dental floss is often better than a knife to cut through soft cheese, rolled dough and cheesecake.
• There's no need to fry in a lot of oil to get a crispy breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat pork, chicken or fish. Bake until golden, and the crust will be just as crispy.
• Marinate meat and poultry for at least 30 minutes at room temperature; if marinating longer, refrigerate, turning meat occasionally. Let the meat come to room temperature before grilling. Seafood should be marinated for only 15 to 30 minutes; any longer, and the acid in the marinade will begin to "cook" the fish.
• Encourage kids to eat vegetables by mixing them in with favorite foods. For example, try adding broccoli or a few spoonfuls of Libby’s Pure Pumpkin to macaroni and cheese, or mixing zucchini into pizza dough.
• Quinoa (pronounced: Keen-wah), is a complete protein, containing all nine essential amino acids. A nutritious alternative to white rice, Quinoa cooks up light and fluffy with an appealing nutty flavor. The cooking method is similar to rice. For salads; cook it by replacing half the water with NESTLÉ® JUICY JUICE® or for a savory side dish; add a little Maggi instant chicken bouillon to the water along with pureed garlic.
• Enjoy your ice cream—and your healthy lifestyle, too! Use Dreyer’s/Edy’s Slow Churned Light Ice Cream in place of full fat ice cream to cut calories and fat.
• If you are short on drippings for gravy, try this recipe: Stir 3 tablespoons all-purpose flour into 3 tablespoons pan drippings; cook and stir over low heat until lightly browned. Stir in 1 cup milk and 1 cup broth made with Maggi Chicken or Beef bouillon. Cook until thickened.
• Want to add more flavor to your gravy? One Maggi Beef or Chicken Bouillon Cube or 1 teaspoon Maggi Instant Beef or Chicken Bouillon will do the trick.
• When sautéing vegetables like onions and bell peppers, skip the butter and oil. Instead, cook them in a small amount of broth made with Maggi Bouillon. Choose from Chicken, Beef or Vegetarian Vegetable to compliment the other flavors in your recipe.
• Sprinkle lemon juice and Maggi Instant Chicken Bouillon on chicken just before baking or broiling.
• No need for butter. Mix Maggi Instant Chicken Bouillon with your favorite dried herbs and spices to create your own seasoning blend for chicken, vegetables, potatoes, etc.
• Try adding Maggi Bouillon to the water your recipe calls for. It can add a whole new flavor. Just add 1 cube or 1 teaspoon bouillon to every 1 cup of water.
• For soups and stews, add 1 Maggi Bouillon Cube or 1 teaspoon Maggi Instant Bouillon to every 1 cup of water your recipe calls for.
• Steam vegetables in a small amount of water with Maggi Bouillon added. The seasonings help satisfy your craving for taste without adding butter.
• When making cream sauces, substitute CARNATION® Fat Free Evaporated Milk for the whole milk or cream. Increase the flour slightly to add body and add Maggi Bouillon to boost flavor.
• To flavor lower-fat sauces, experiment with adding a Maggi Bouillon Cube and some fresh herbs and spices.
• Trim fat by poaching fish in Maggi Bouillon and fresh herbs.
• When making instant rice or potatoes, add a little Maggi Bouillon along with some liquid to boost flavor.

Baking Advice

Grab your spatula and get ready to create! Learn tips and tricks from our baking experts on everything you need to know on how to create the perfect cookie and baking treats for your special ones!

Learn all the baking tips and tricks to be a star baker...

• Overly soft butter will cause your dough to become pliable and your cookies will spread. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
• Toast nuts (like walnuts or pecans) prior to adding to cookie dough, but make sure they are completely cool before adding to the dough. This really brings out the flavor of both the cookie and nuts.
• If you prefer cookies that are puffy, add an extra tablespoon or two of flour with the other dry ingredients.
• Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.
• Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.
• Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture
• LIBBY’s® 100% Pure Pumpkin can be used in place of oil in most recipes that call for a cake mix.

italian seasoned chicken and fettuccine

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Estimated Times

Preparation Time: 10 mins
Cooking Time: 40 mins
Cooling Time: 15 mins marinating

Servings: 4

1/4 cup extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon Italian seasoning
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) BUITONI Refrigerated Fettuccine

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.


COMBINE oil, garlic and Italian seasoning in large bowl. Add chicken; turn to coat. Marinate in refrigerator for 15 to 30 minutes. Remove chicken from marinade and place in prepared dish. Discard marinade.

BAKE for 35 to 40 minutes or until chicken is no longer pink in center.

PREPARE pasta according to package directions. Serve chicken over pasta.

Calories: 433	Calories from Fat: 152	Total Fat: 16.9 g
Saturated Fat: 3 g	Cholesterol: 136 mg	Sodium: 90 mg
Carbohydrates: 35.4 g	Dietary Fiber: 1.7 g	Sugars: .8 g
Protein: 34.1 g

baked dijon chicken recipe

Ingredients
Nonstick cooking spray
1/4 cup CARNATION Evaporated Fat Free Milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.

BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.

Calories: 230	Calories from Fat: 38	Total Fat: 4 g
Saturated Fat: 2 g	Cholesterol: 86 mg	Sodium: 592 mg
Carbohydrates: 8 g	Dietary Fiber: 0 g	Sugars: 1 g
Protein: 38 g