(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

 Easy Chicken Parmesan

• 1 can (15 ounces) Hunt’s Tomato Sauce
• 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
• 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
• 3/4 pound spaghetti, uncooked
• 1 1/2 cups KRAFT Shredded Mozzarella Cheese

1. Heat oven to 375°F.
2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
5. Drain spaghetti. Serve topped with chicken and sauce.

Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

Classic Spaghetti and Parmesan Meatballs

• 1 pound ground round beef (85 percent lean)
• 3/4 cup KRAFT® Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 1 tablespoon finely chopped garlic, divided
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup finely chopped yellow onion
• 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
• 2 cups Hunt’s Tomato Sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon granulated sugar
• 12 ounces dry spaghetti, uncooked

1. Preheat oven to 375°F.
2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

• 8 ounces dry fettuccine pasta, uncooked
• 1/2 pound ground chuck beef (80 percent lean)
• 6 ounces fresh pork chorizo (Mexican-style)
• 1/4 teaspoon adobo seasoning blend
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped yellow onion
• 1/4 cup sliced stuffed green olives
• 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

• 8 ounces dry bowtie (farfalle) pasta, uncooked
• 1 cup part-skim ricotta cheese
• 1/3 cup KRAFT® Grated Parmesan Cheese
• 2 tablespoons water
• 1/4 teaspoon ground black pepper
• 12 ounces Italian pork sausage
• 1/3 cup chopped yellow onion
• 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (6 ounces) Hunt’s Tomato Paste
• 1 1/2 cups shredded part- skim mozzarella cheese, divided.

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts

Ingredients

• 2 (10.75-ounce) cans condensed tomato soup
• 3 cups water
• 2 cloves garlic, minced
• 11/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
• 2 green onions, sliced
• 2 teaspoons dried oregano, crushed
• 1/3 cup diced pepperoni
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• dried oregano

Preparation

1. Preheat broiler.
2. In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
3. Pour soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
4. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different "toppings" as well, such as mushrooms, onions, and sausage.

Preparation Time

15 minutes

Cook Time

6 minutes Broil: 3 minutes

Serves

Makes 4 servings

Source Meredith Corporation

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients

• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 bone-in chicken breast halves
• 2 small red onions, cut into quarters
• 1 pound new potatoes, cut into quarters
• 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
• 1 1/2 cups Swanson chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh thyme leaves

Preparation

1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
• 2 medium Granny Smith apples, cored and sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 1 tablespoon butter OR margarine
• 12 fresh sage leaves

Preparation

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Ingredients

• 4 cups water
• 1 1/2 lemons
• 1 10 to 12-ounce salmon filet
• 1/3 cup celery, finely diced
• 1/3 cup onion, finely diced
• 3 teaspoons mayonnaise
• Pinch of cayenne pepper
• 3/4 teaspoon tarragon
• 1/2 teaspoon garlic
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
• Canola oil

Preparation

1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
4. Serve hot.

Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Mushrooms

Ingredients

• 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
• 12 large mushrooms or 18 medium mushrooms
• 3 tablespoons butter, margarine or olive oil
• 3 tablespoons chopped chives
• 3/4 teaspoon salt

Preparation

1. Preheat oven to 450°F.
2. Prepare potatoes as package directs.
3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Ingredients

• 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
• 1/4 cup milk
• 1 package (about 1 ounce) fajita seasoning mix
• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
• 1/2 cup water
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano leaves, crushed
• 12 corn tortillas (5-to 6- inch)
• Chopped tomatoes (optional)
• Sliced green onions (optional)

Preparation

1. Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
2. Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
4. Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
5. Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.

Preparation Time

20 minutes

Bake Time

30 minutes

Standing Time

10 minutes

Serves

Makes 6 servings

Source Campbell's

Ingredients

• 1 pound ground beef
• 2 egg yolks
• 1/3 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 3/4 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 2 tablespoons chopped stuffed olives
• 1/4 cup olive oil

Tangy Barbecue Sauce

• 1 1/4 cups packed brown sugar
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 cup strong coffee
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.

Serves

Makes 30 meatballs

Source

KitchenAid

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano or 1 table-spoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds (about 3 large) unpeeled russet potatoes, cut into 1/2-inch-thick slices

Preparation

1. Combine oil, garlic, oregano, salt and pepper in large bowl.
2. Add potato slices and turn to coat. Grill potatoes for 16 to 18 minutes or until cooked through and nicely browned, turning once.

Preparation Time

5 minutes

Cook Time

18 minutes

Serves

Makes 4 servings

Source

California Avocado Commission

Sutter Home Winery

Tabasco/McIllhenny Company

United States Potato Board