THREE CHEESE CHICKEN PENNE PASTA BAKE

(RECIPE POSTED BY NATHALIE VALLEE)
My family loves this dish!

1-1/2 cups multi-grain penne pasta, uncooked (I always put 2 cups)
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup Philadelphia Light Cream Cheese Spread
1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
 
HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water for the last minute.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake 3 min. or until cheese is melted.

BAKED PORK CHOPS

(RECIPE POSTED BY NATHALIE VALLEE)

My family loved this meal.

Ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

CHRISTMAS PARTY PINWHEELS

(RECIPE POSTED BY NATHALIE VALLEE) 
(Everyone loves these. They are a big hit.)

2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
3 to 4 flour tortillas (10 inches)

In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.