CHOP Vote for discussion on 7/31

Here are the recipes up for vote this week.

Recipe #1: Layered Enchilada Bake
http://www.kraftfoods.com/kf/recipes/layered-enchilada-bake-107317.aspx

Prep Time:15 min
Total Time:1 hr 10 min
Makes:8 servings

INGREDIENTS:

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

DIRECTIONS:


PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.


Recipe #2: Chicken Lo Mein
http://www.kraftfoods.com/kf/recipes/chicken-lo-mein-107768.aspx

Recipe Prep Time: 10 min, Total Time: 25 min
Makes: 4 servings, 2 cups each

INGREDIENTS:

1/2 lb. spaghetti, uncooked (I use Thai Kitchen rice noodles)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (fresh peppers and onion work fine too!)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter 1/4 cup lite soy sauce
1/4 cup chopped cilantro
Chopped green onion
*Optional: 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
*Optional: Red pepper flakes if you like things spicier

DIRECTIONS:

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro, peanuts and green onion.

Nutrional Information:Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV