Layered Antipasto Salad

3 c uncooked penne (or mostaccioli) pasta

2 1/2 c broccoli florets

1 Tbl chopped fresh parsley

1/2 lb deli roast beef slices, cut into strips (or left over roast beef, cubed)

2 c chopped tomato

1 c Caesar dressing

Shredded provolone cheese

Cook pasta, adding broccoli during last 2 minutes; drain.  Rinse and cool.  Toss with parsley.

Place 1/2 of pasta in a 4 qt bowl; top with 1/2 each of tomatoes, beef, dressing and cheese.  Repeat layers.  Cover and chill at least 2 hours.

Hawaiian Casserole

2 c uncooked wide egg noodles

1/2 c chopped celery

2 Tbl butter, divided

8 oz cream cheese, cubed

3/4 c milk

2 c fully cooked ham, cubed

2 cans (8oz each) crushed pineapple, drained

2 tsp Worcestershire sauce

1/2 salt

dash pepper

1/4 c dry bread crumbs

Cook noodles; drain.

In a large skillet, saute celery in 1 Tbl butter until tender.  Stir in cream cheese and milk; cook and stir until cheese is melted.  Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.

Transfer to an ungreased 1 1/2 qt baking dish.  Melt remaining butter; toss with bread crumbs.  Sprinkle over the top.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Honey Chicken Salad

Combine:

4 c chopped cooked chicken

3 celery ribs, diced

1 c sweetened dried cranberries

1/2 c chopped pecans, toasted

Whisk, then add to chicken:

1 1/2 c mayonnaise

1/3 c honey

1/4 tsp salt

1/4 tsp pepper

Serves 4-6

Chicken BLT Wraps

1/2 c garlic-and-herb flavored cheese spread

3 c chopped cooked chicken

1/2 c grape tomatoes, halved

1/3 c chopped green onions

2 bacon slices, cooked and crumbled

salt and pepper to taste

Salad greens

Tortillas

Microwave cheese in a small bowl on high for 20 seconds.  Stir in next 4 ingredients, tossing well.  Add salt and pepper to taste.  

Put salad greens in center of tortilla.  Top with cheese mixture.  Roll up.  Enjoy!

Makes about 4 wraps (depending on how much filling you use)

Spinach-Pasta Toss

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

2 cups  multi-grain penne pasta, uncooked

1 cup water

1 pkg.  (9 oz.) baby spinach leaves (7 cups)

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.

SERVE topped with cheese.

*Courtesy of kraftfoods.com*

Sausage and Tomato Rigatoni

4 cups rigatoni pasta (8 oz.), uncooked

1 lb.  Italian sausage, cut into chunks

1 red onion, sliced

1/4 cup  tomato paste

1/4 cup KRAFT Sun-Dried Tomato Dressing

1/4 cup  chopped fresh parsley

1/4 cup KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.

TOSS sausage mixture with pasta. Sprinkle with parsley and cheese.

*Courtesy of kraftfoods.com*