What’s for Dinner
Stuffed Potatoes and Salad a La Sandra Lee
-Sandra Lee, semihomemade.com
Here’s an easy, economical dinner from the fabulous Sandra Lee.
Makes 6 servings
3 medium baking potatoes
2 tablespoons vegetable oil
3⁄4 pound chicken cutlets, sliced into 1-inch-thick strips
1 (16-ounce) bag frozen broccoli florets, cauliflower, and carrots
11⁄4 cups Greek vinaigrette (with feta and oregano), Kraft®
1 (8-ounce) container sour cream
1. Use a fork to evenly pierce potatoes on all sides. Place potatoes in a microwave-safe dish. Microwave on High, for 15 to 20 minutes, or until cooked through.
2. While potatoes are cooking, heat vegetable oil in a large skillet over
medium-high heat. Add chicken, and cook for 4 to 5 minutes, stirring frequently. Add vegetables, and cook for 4 to 5 minutes, or until vegetables are tender. Add Greek dressing, stirring to combine. Remove pan from heat.
3. Cut potatoes in half lengthwise, fluffing inside of potatoes with a fork. Spoon sour cream evenly over potatoes. Top with chicken and vegetable mixture. Serve immediately.
Cucumber and Tomato Salad
Makes about 6 servings
1 cucumber, cut in half lengthwise and into 1⁄4-inch-thick slices
3 large tomatoes, cut into 6 wedges each
3⁄4 cup Greek vinaigrette (with feta and oregano), Kraft®
1. In a large bowl, combine cucumber and tomato. Pour dressing over the top, tossing gently to combine. Serve immediately.
*Reprinted with permission from Hoffman Media, LLC*