MEATLOAF

Makes 8 servings
Preparation time: 10 minutes
Cooking time: 1 hour; standing time: 5 minutes

2 pounds 95 percent lean ground beef
20 crumbled saltine or whole-grain crackers (I used whole-grain)
1 lightly beaten egg
1/4 cup ketchup
1 tablespoon prepared (yellow) mustard
1 teaspoon salt
1/2 teaspoon pepper
1 finely chopped medium onion

Heat oven to 350 degrees. In a large bowl, lightly mix beef, crackers, egg, ketchup, mustard, salt, pepper and onion. Divide evenly and shape into 2 loaves. Place loaves, side by side crosswise, in a 9-by-13-inch baking dish lined with nonstick foil. Bake one hour or until browned, or until internal temperature is 160 degrees. Remove from oven; transfer to a platter, tent with foil and let stand 5 minutes before slicing.

Per serving: 202 calories, 26 grams protein, 7 grams fat (32 percent calories from fat), 2.5 grams saturated fat, 9 grams carbohydrate, 89 milligrams cholesterol, 566 milligrams sodium, 1 gram fiber.

MUSTARD CHICKEN WITH GREENS

Makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 20 minutes

4 (5- to 6-ounce) boneless, skinless chicken breasts
1/2 cup flour
3 teaspoons olive oil, divided
1 pint grape tomatoes
1/2 teaspoon minced garlic
3/4 cup fat-free chicken broth
3 tablespoons grainy Dijon mustard
3 tablespoons fat-free or reduced-fat sour cream
Snipped chives for garnish if desired
1 bunch watercress or 4 cups baby spinach leaves

Flatten chicken to an even thickness (about 1/2 inch). Put flour in a large plastic bag; add chicken and shake to coat, removing excess flour. Set aside. Heat 1 teaspoon oil in a large nonstick skillet on medium-high. Add tomatoes; cook 3 or 4 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to bowl.
Meanwhile, heat remaining oil in the same skillet on medium. Cook chicken 5 to 6 minutes per side or until no longer pink (160 degrees). Remove to plate; cover. Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives. Place chicken on watercress or spinach leaves; spoon sauce over chicken. Serve with tomatoes.

Per serving: 279 calories, 37 grams protein, 7 grams fat (21 percent calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 84 milligrams cholesterol, 421 milligrams sodium, 2 grams fiber.

Skillet Chicken Enchilada

Prep Time:20 min
Total Time:20 min
Makes:5 servings, two enchiladas each

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups KRAFT Mexican Style Shredded Four Cheese, divided
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
10 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
1 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 min. or until cooked through. Reduce heat to medium-low.
ADD 1 cup of the cheese and 1/2 cup of the salsa; cook until cheese is melted and mixture is heated through, stirring frequently.
SPOON 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, on serving platter. Top with the remaining 1/4 cup cheese, the lettuce, tomatoes, sour cream and remaining 1/4 cup salsa.

Nutritional Information:
Calories 470 Total fat 19 g Saturated fat 10 g Cholesterol 95 mg Sodium 780 mg Carbohydrate 42 g Dietary fiber 3 g Sugars 4 g Protein 32 g Vitamin A 15 %DV Vitamin C 10 %DV Calcium 30 %DV Iron 15 %DV

Healthy Living Information:Good source of vitamin A or CGenerally Nutritious

**My girls actually loved it! I loved it because I wasn't in the kitchen forever making it. (Taken from http://www.kraftfoods.com/)**