Cheesy Honey Mustard Chicken

4 boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
1 cup shredded mozzarella cheese

Preheat oven to 375.

Season chicken breasts with lemon pepper. Place in 9x13 baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).

Spinach Lasagna Cupcakes

6

  lasagna noodles, cooked and drained as directed on box, cut in half

1 1/2

cups tomato pasta sauce

1

box (9 oz) Green Giant® frozen chopped spinach, cooked, drained, squeezed dry

1

container (15 oz) ricotta cheese

1

teaspoon dried oregano leaves

1/2

teaspoon garlic powder

1/4

teaspoon salt

1

egg

1/2

cup shredded mozzarella cheese (2 oz)

2

tablespoons grated Parmesan cheese

Additional tomato pasta sauce, warmed

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
2. Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
3. In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
4. Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

Any flavor pasta sauce will work well in this recipe--use your favorite one

Chili and Cornbread Cupcakes

These savory cupcakes are really easy to put together and fun to serve.

Prep Time
20Minutes

Total Time
45Minutes

Makes

9servings

 

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

3

tablespoons milk

2

tablespoons butter, melted

1/4

teaspoon chili powder

1

egg

1/3

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

2

cans (15 oz each) chili with beans

3/4

cup shredded Cheddar cheese (3 oz)

6

tablespoons sour cream

1/4

cup corn chips

1/4

cup sliced green onions (4 medium)

1. Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
2. In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
3. Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.

Makes 9 servings (2 cupcakes each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Leftover Tip

To reheat, remove foil baking cup, and microwave cupcake uncovered on High 1 minute.