I just found the kraftfood website and had my bf pick from there. I'm making him
Spinach Stuffed Mushrooms
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water 40 medium mushrooms (about 2 lb.), cleaned
2 Tbsp. butter 2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400°F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.
SPOON evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
BAKE 20 min. or until mushrooms are tender and filling is heated through.
A basic Salad and
Shrimp-in-Love Pasta
4 oz. linguine, uncooked
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups torn cleaned spinach
COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.