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  Easy Brunch Menu Ideas - Sunday Bru...
  bit.ly Easy Brunch Menu Ideas - Sunday Brunch Recipes Brunch. So, is it breakfast or lunch? It's a little bit of both and a great time to entertain! Tracy Metro for the Kraft Kitchens shares recipes and creative ideas for throwing a classic Sunday brunch. Broccoli and Cheddar Quiche Ingredients: 1 cup sliced mushrooms 1 cup each: chopped onions and broccoli 5 eggs 1/3 cup MIRACLE WHIP Dressing 1/3 cup milk 1 cup KRAFT Shredded Sharp Cheddar Cheese 1 frozen deep-dish pie crust (9 inch) Directions: 1. PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside. 2. BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet. 3. BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve. Tips Serving Suggestion Serve this easy-to-make any-night quiche with a mixed salad to round out the meal. Special Extra For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie shell. Layered Cobb Salad Ingredients: 6 cups chopped romaine lettuce 2 cups halved cherry tomatoes 3 cups chopped cooked chicken 1 large avocado, chopped 1 small red onion, chopped 1 cup KRAFT Ranch Dressing 1 cup KRAFT Shredded Cheddar Cheese 8 slices OSCAR <b>...</b>
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  5 Ingredients to Fabulous..Cod Fish...
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  Betty's 5-Minute Diet Chicken and V...
  In this video, Betty demonstrates how to make her 5-Minute Diet Chicken and Vegetable Soup. The soup is hearty and delicious and will serve about 4 people. It is also very quick and easy for those of you who are trying to diet on the go! The version of soup that I made has 450 calories, so one serving has slightly over 100 calories. If you need a double serving, it will be only 225 calories. Remember, this is a complete meal, and you should not add crackers, croutons, etc., if you are using it for diet purposes. Your soup may have a different number of calories, depending on the brands of ingredients you use, but it should be close to 450 total. Just look on each container for the number of calories, and add them all up! (Cornstarch has 30 calories per tablespoon, so you may want to go light on that.) Ingredients: 14.5-oz. can chicken broth 1 ½ to 2 tablespoons cornstarch 10 oz. can chunk white chicken breast in broth, undrained 15 oz. can mixed vegetables, drained (I used Veg-All.) Freshly ground black pepper for top of soup In a medium pot, dissolve 1 ½ tablespoons cornstarch in a 14.5-oz. can of chicken broth. Add a 10-oz. can of chunk white chicken breast, undrained, and a 15-oz. can of mixed vegetables, drained. Stir all together, and bring to a boil over medium heat. Cook and stir occasionally, until soup is thickened and bubbly—about 5 minutes. Ladle desired amount into a soup bowl. Top with freshly ground black pepper, and serve immediately! Scrumptious, filling <b>...</b>