Creamy Italian Chicken Orzo

1 lb boneless skinless chicken breast, cut into bite-size chunks 1 zucchini, chopped 1 10oz tub Philadelphia Italian Cheese and Herb cooking creme 1 can diced tomatoes 2 cups hot cooked orzo pasta

Cook chicken and zucchini in large skillet on medium heat until chicken is done. Season with salt and pepper. Add cooking creme and tomatoes, cook and stir for a couple minutes. Serve over pasta.

Santa Fe Mexican Pie

1 lb ground beef

1 15oz can black beans, rinsed

1 14.5 oz diced tomatoes, drained

1 cup frozen corn

2 green onions, sliced

1 10oz tub Philadelphia Santa Fe cooking creme, divided

3 flour tortillas, 6inch

3/4 cup Mexican Style shredded cheese

In large bowl, combine browned beef, black beans, tomatoes, corn and green onions. Add 3/4 cup cooking creme, mix lightly. Spoon 1/3 of mixture into a 9 inch pie plate. Top with 1 tortilla, half the remaining beef mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining beef mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese. Bake at 375 for 20 minutes, or until heated through and cheese is melted.

Asparagus Cream Pastry

Great new & delicious appetizer!

1 8oz package Philadelphia Cream Cheese, softened

1 sheet Puff Pastry, thawed

1/2 cup grated Parmesan cheese

3 Tbs lemon juice

pinch of basil

1 lb fresh asparagus

Olive oil for drizzling

In small bowl combine cream cheese, parmesan, lemon juice and basil. Unfold puff pastry sheet on greased baking sheet. Cut into 6 rectangles. Spread cream cheese mixture on each pastry. Trim asparagus to be a bit shorter than pastry, alternating directions of spears, place 4-5 on each pastry. Drizzle with olive oil. Bake at 400 for 18-20 minutes or until golden brown. Sprinkle with shaved parmesan.

*I served this with Tomato & Basil soup.

Lasagna Casserole

Got this delicious new idea for lasagna from a friend Jennifer. You must try this one out!

1 to 1 1/2 pounds ground beef
1/2 cup chopped onion
1/2 tsp salt & pepper
1 pound medium shell pasta, cooked and drained
1 pound shredded mozzarella cheese, divided
1 24oz carton small curd cottage cheese
2 eggs beaten
1/3 cup grated Parmesan cheese
1 Tbs dried parsley flakes
1 jar spaghetti sauce

1.) In a skillet cook beef and onion, drain. Season with salt and pepper

2.) In a large bowl mix pasta, 3 cups mozzarella, cottage cheese, eggs, Parmesan cheese, parsley and pepper

3.) Pour into greased large casserole dish, top with beef mixture, then spaghetti sauce. This will make a lot, so either put into 2 pans and freeze one, or a huge casserole dish.

4.) Cover with foil and bake at 350 for 45 minutes. Remove foil and top with remaining mozzarella and bake for another 15 minutes. Let stand 10 minutes before serving. Great with french or garlic bread and salad.

Enjoy!

Lemon Broccoli Chicken over Rice

2 boneless skinless chicken breasts, cut into strips

2 cups broccoli florets

1 cup uncooked rice

10oz tub Philadelphia Original Cooking Creme

1 tsp lemon zest

In a skillet over medium heat, put in 1 Tbs olive oil, add your chicken strips, season with garlic salt, onion powder, and lemon pepper seasoning. Stirring often while cooking.

Start cooking your rice according to package.

When chicken is done, add broccoli, and cooking creme, stir together, let set for 2 minutes, add lemon zest.

Serve over rice.

I went to one of those Philadelphia Home cooking shows and picked up this yummy recipe. Those new cooking creme's are pretty easy and good to cook with.