Fortunately, Linda is now home after having been out of town taking care of her mother. While she was gone, our youngest daughter and I were left to fend for ourselves. Since we had some of the Kraft Fresh Take recipes on hand, I decided to let her try the Cheddar Jack & Bacon (which I made before with Linda) and also the Southwest Three Cheese, which was new to both of us. Needless to say, I made them on separate nights. Since I’ve already written about the Cheddar Jack & Bacon, I’m only going to cover the Southwest Three Cheese today.
As with the Cheddar Jack & Bacon, this was a very easy dish to prepare. These Kraft dishes remind me a lot of the old Shake-n-Bake. Simply open the bag, separate the two sides and mix. Then add your chicken and mix again. It doesn’t get much easier than that.
As with the Cheddar Jack & Bacon, the outside gets just a little crispy from the cheese. As I mentioned in that post, don’t flip the chicken halfway through the cooking. It might seem like a good idea, but it looks a lot better if you don’t. Either way they still cook completely so why not make something eye catching and appealing.
I chose to serve the chicken with a side of fries and Ketchup. Kate considered a little hot sauce to go with hers but opted not to so she could see how they were. We both really enjoyed them. I must admit I had a small bit of concern over seeing garlic listed in the ingredients, but I didn’t let that get the better of me. I couldn’t taste the garlic at all.
So far, I’m pretty impressed with the Kraft Fresh Take meals. They are very easy to make and taste great. I think we still have a few varieties to try though including Rosemary & Roasted Garlic. That one will be interesting.