Ultimate Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 c ranch dressing
½ c milk
4 TBS butter
½ tsp salt
½ tsp pepper
1 c shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 F. Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add ranch, milk, butter, salt, pepper, ½ c cheese and half the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Baked Garlic Parmesan Chicken

2 TBS olive oil
1 clove garlic, minced
1 c dry bread crumbs
2/3 c grated Parmesan cheese
1 tsp dried basil leaves
¼ tsp ground black pepper
6 skinless, boneless chicken breast halves

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper.

 Dip each chicken breast in the oil mixture, then in the bread crumb mixture.

Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Italian Beef Stew

¾ c KRAFT Zesty Italian Dressing
2 lb beef stew meat, such as beef chuck roast, cut into 1-in. chunks
6 slices OSCAR MAYER Bacon, chopped
1 large onion, chopped
6 carrots (about 1 lb), sliced
1 ½ lb potatoes (about 3), peeled, cut into large chunks
1 14.5 oz can stewed tomatoes, undrained
1 14.5 oz can beef broth

Cook stew meat in the zesty Italian dressing in a large kettle for about 15 minutes or until beef is well browned and there is no longer any dressing in the pan (after it has all soaked into the meat).

Meanwhile, cook bacon in a large saucepan over medium heat for 5 minutes or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels. Add onions to saucepan; cook for 10 minutes or until tender, stirring occasionally. Add bacon, onions, carrots, potatoes, tomatoes, and broth to saucepan with meat; stir. Bring to a boil, stirring occasionally; cover. Simmer on low heat 1 ½ hours or until vegetables are tender and sauce is thickened, stirring occasionally and uncovering for the last 15 minutes.

Seasoned Brocolli Spears

1 ½ lb fresh broccoli, cut into spears
2 TBS butter
1 tsp lemon-pepper seasoning
½ tsp garlic salt
½ tsp dried thyme

Cook broccoli as desired; drain. Stir in the remaining ingredients.