A rest for the crock pot

I have decided after using the crock pot exclusively for the last 3 months that it is time for a much needed rest. I have moved onto the

Kraft 1 bag 5 dinners
This week:
Shopping List:
2 lbs boneless skinless chicken breast
1 pkg. KRAFT deluxe mac and cheese dinner
1 bottle KRAFT CATALINA dressing
2lbs lean ground beef
2 cans condensed cream of celery soup
1 box instant white rice
1 bag shredded chedder and monterey jack cheese
1 pkg. shake 'n bake extra crispy original coating mix
1 bunch carrots
1 pizza

Monday: Cheesy chicken skillet

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 tsp. dried thyme leaves

1 cup milk

1 cup water

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

2 cups frozen peas

2 Tbsp. KRAFT CATALINA Dressing

Make It

HEAT oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.

ADD milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.

STIR in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.

Tuesday: Quick-Fix Beef and Rice

1 lb. lean ground beef

2 cups frozen peas

2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup

1/4 cup milk

1 clove garlic, minced

1/2 tsp. dried thyme leaves

2-2/3 cups hot cooked instant white rice

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

Make It

PREHEAT oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.

SPREAD meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.

BAKE 10 min. or until cheese is melted.

Reviews said this recipe was bland so add some spices to meat when cooking maybe onion or/and garlic powder

Wednesday: Crisp and Creamy baked chicken

4 small boneless skinless chicken breast halves (1 lb.)

6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

2 cups instant white rice, uncooked

2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup

1/4 cup milk

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

Make It

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Thursday: Zesty Meatballs and Rice

1 lb. lean ground beef

6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 cup finely shredded carrots

1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

1/4 cup KRAFT CATALINA Dressing

2 Tbsp. soy sauce

1-1/4 cups water

1-1/2 cups instant white rice, uncooked

Make It

MIX meat, coating mix, carrots and cheese. Shape evenly into 16 balls.

COOK meatballs in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring occasionally.

ADD dressing, soy sauce, water and rice; mix well. Bring to boil. Reduce heat to medium-low; simmer 1 min. Cover. Remove from heat; let stand 5 min. or until liquid is absorbed.

Friday:

Pizza!