Potato Leek Soup

Ingredients:

1-1.5 oz. margarine or butter
2 large leeks
6 oz. chicken base
5 large Idaho potatoes
1 quart heavy cream
1 quart water
S & P to taste

Directions:

1. On low heat, slice leeks & sautee in butter until wilted.
2. Add cubed potatoes and allow potatoes to grab flavor.
3. Add all liquid ingredients at once.
4. Turn flame to HIGH to boil.
5. Drop to simmer for 45 minutes.
6. Add rou (1/4 c. butter and flour) if soup is not thickening.
7. I like to serve in bread bowl...so yummy, especially in cold weather!
   

Brushetta 'n Cheese-Stuffed Chicken Breasts

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

Directions:
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Serve with veggie of choice. Enjoy!