Pasta Primavera 3 cups uncooked corkscrew-shaped pasta (rotini) 1 bag (16 ounces) frozen vegetable combination (broccoli, caulifl ower, carrots) 1 jar (1 pound 10 ounces) Prego® Traditional Italian Sauce Grated Parmesan cheese Preparation: 1. Prepare the pasta according to the package directions. Add the vegetables during the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. 2. Heat the sauce in the same saucepot over medium heat to a boil. Stir in the pasta and vegetables. Toss to coat. Top with the cheese. Zesty Chicken Mozzarella Sandwiches 1/3 cup prepared Italian salad dressing 4 skinless, boneless chicken breast halves 1 loaf (11.75 ounces) Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread 1 medium red onion, sliced (about 1/2 cup) Preparation: 1. Pour the dressing in a shallow nonmetallic dish. Add the chicken and turn to coat. Cover and refrigerate for 10 minutes. 2. Heat the oven to 400°F. Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If bread halves are frozen together, carefully insert a fork between the halves to separate.) 3. Place the baking sheet on the middle oven rack. Bake for 10 minutes or until heated through. 4. Remove the chicken from the marinade. Lightly oil the grill rack and heat the grill to medium-high. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken over halfway through cooking and brushing it often with the dressing. Throw away any remaining marinade. 5. Place the chicken and red onion on the bottom bread half. Top with the remaining bread half. Cut it into quarters. French Onion Burgers 1 pound ground beef 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup 4 slices cheese 4 round hard rolls, split Preparation: 1. Shape the beef into 4 (1/2-inch-thick) burgers. 2. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they’re well browned on both sides. Remove the burgers and set aside. Pour off any fat. 3. Stir the soup into the skillet. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.           Help keep Mystical Meadows on the Web! All donations will go towards the hosting fees and prizes for our SOTY. All contents of this site are copyright ©Mystical Meadows. Graphics herein made exclusively for Mystical Meadows.