Random

I love this picture of Gracie before church on Sunday. She looks so cute all bundled up.

Griffin and I have been taking full advantage of the nice weather. We love playing outside during Gracie's morning nap.
I made this recipe from Kraft Food and Family last night. It was VERY good. And VERY easy. The two best qualities in a recipe. Jordan gave it the seal of approval and told me I was allowed to make it again sometime! And it makes a lot so we both had a large helping last night and leftovers for all of our lunches today. Yumm... I am trying to cook everyday this week. Except tonight (jordan has class), and Thursday night (Griffin's fundraiser at chuck-e-cheese). So 5 out of 7 nights. There is really no reason behind it, I just hardly ever cook and I got a new Food and Family magizine with lots of recipes so I am trying them all out! I will post the ones that we like.

Chicken & Peppe

r Pasta Bake

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kraft

what you need

3 cups rigatoni, uncooked

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

1 each large red and green pepper, coarsely chopped

1 jar (24 oz.) spaghetti sauce

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup KRAFT Shredded Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 375ºF.

COOK pasta as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add peppers; cook and stir 3 min. Stir in spaghetti sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.

DRAIN pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish. Top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.

BAKE 20 min. or until heated through.