Slow-Cooker BBQ Pork Sandwiches

Slow-Cooker BBQ Pork Sandwiches

1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup KRAFT Original Barbecue Sauce
8 kaiser rolls, split
8 KRAFT Singles

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
FILL rolls with meat mixture and Singles just before serving.

Creamy Chicken Macaroni

Creamy Chicken Macaroni

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup chopped onions
1 tsp. paprika
2 cups water
2 cups small broccoli florets
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

HEAT oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 min. Add paprika; cook and stir 1 min.
STIR in water, broccoli and Macaroni; bring to boil. Reduce heat to medium-low; cover. Simmer 10 min. or until macaroni is tender and chicken is cooked through, stirring occasionally.
ADD Cheese Sauce Mix and sour cream; stir until well blended. Cook 2 min. or until heated through, stirring occasionally

Rosemary-Roasted Chicken & Potatoes

Rosemary-Roasted Chicken & Potatoes

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole roasting chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

HEAT oven to 375°F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Bacon, Cheese & Potato Chowder

Bacon, Cheese & Potato Chowder

3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions.

Rustic Grilled Cheese

What You Need
2 slices multi-grain bread
1 tsp. GREY POUPON Savory Honey Mustard
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
2 thin tomato slices
1 KRAFT Singles
2 tsp. butter, softened

SPREAD 1 of the bread slices with mustard; top with chicken, tomatoes and Singles. Cover with remaining bread slice.
SPREAD outside of sandwich with butter.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Shipwreck Dinner

What You Need!
1 lb. extra lean ground beef
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup frozen green peas
1 cup milk
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large nonstick skillet on medium-high heat; drain, if necessary.
STIR in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil; cover. Simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
TOP with mozzarella. Remove from heat. Let stand, covered, 5 min. or until mozzarella is melted.

Foil-Pack Taco Chicken

What You Need
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.