Saucy Tomato and Pepper Steak

What You Need

1

tsp.  each chili powder and ground cumin

1/4

tsp.  ground red pepper (cayenne)

1

 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 inches thick

1/3

cup  KRAFT Balsamic Vinaigrette Dressing

1

small  onion, chopped

1

 each red and green bell pepper, coarsely chopped

2

cloves  garlic, minced

1

 tomato, chopped

1/2

cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT broiler.
MIX chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
BROIL, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
CUT steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese. 

Saucy Spiced Pork Chops

What You Need

1/4

cup  KRAFT Zesty Italian Dressing

4

 bone-in pork chops (1-1/2 lb.), 1/2 inch thick

1

 onion, chopped

4

slices  OSCAR MAYER Bacon, chopped

1

can  (14 oz.) crushed tomatoes, undrained

3

 roasted poblano chiles, peeled, seeded and cut into strips

2

 chipotle peppers in adobo sauce, finely chopped

2

Tbsp.  finely chopped fresh cilantro

2

cups  hot cooked long-grain white rice

Make It

HEAT dressing in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
ADD onions and bacon to skillet; cook and stir on medium heat 7 min. or until onions are crisp-tender and bacon is crisp. Drain; return to skillet. Stir in tomatoes, chiles and peppers. Add chops. Bring to boil; cover. Simmer on low heat 6 to 8 min. or until chops are done (145°F). Remove from heat; top with cilantro. Let stand, covered, 3 min.
SERVE chops with rice. 

Saucy Pork Skillet with Olives

What You Need

1/2

cup  KRAFT Zesty Italian Dressing

6

 boneless pork chops (1-1/2 lb.), 1/2-inch thick

1

can  (14-1/2 oz.) Mexican style stewed tomatoes, undrained

12

 jumbo Spanish olives, sliced

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Pork

Make It

HEAT dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides.
ADD tomatoes and olives. Bring to boil; cover. Simmer on medium-low heat 10 min., turning chops and stirring sauce after 5 min. Meanwhile, prepare stuffing as directed on package.
SPOON stuffing onto platter; top with chops and sauce. 

Saucy Mexican Chicken

What You Need

4

small  boneless skinless chicken breasts (1 lb.)

1

cup  TACO BELL® Thick & Chunky Salsa

1

can  (15 oz.) black beans, undrained

1

cup  KRAFT 2% Milk Shredded Cheddar Cheese

Make It

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted. 

Amazon.com: My Sweet Tooth Cake Recipes: Over 50 Cake Recipes eBook: Henry Hampton: Kindle Store

Amazon.com: My Sweet Tooth Cake Recipes: Over 50 Cake Recipes eBook: Henry Hampton: Kindle Store

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