Pasta Pronto Italiano
Kraft Foods
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese
Make It!
PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.
ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, March 16, 2009
Sunday, March 15, 2009
Angel Chicken
Angel Chicken
Kraft Foods
Prep Time:
5 min
Total Time:
4 hr 5 min
Makes:
5 servings, 1 cup each
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Make It!
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, reduced-fat cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
Notes: Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook. Substitute water or chicken broth for the wine.
Kraft Foods
Prep Time:
5 min
Total Time:
4 hr 5 min
Makes:
5 servings, 1 cup each
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Make It!
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, reduced-fat cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
Notes: Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook. Substitute water or chicken broth for the wine.
Creamy Chicken & Pasta Bake
Creamy Chicken & Pasta Bake
Kraft Foods
Prep Time:
20 min
Total Time:
38 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Kraft Kitchens Tips
Special Extra
Add 1/2 tsp. dried basil leaves to skillet along with the chicken.
Substitute
Substitute 2-qt. casserole dish for the square baking dish.
Kraft Foods
Prep Time:
20 min
Total Time:
38 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Kraft Kitchens Tips
Special Extra
Add 1/2 tsp. dried basil leaves to skillet along with the chicken.
Substitute
Substitute 2-qt. casserole dish for the square baking dish.
Lucky Shamrock Cut-Up Cake
Lucky Shamrock Cut-Up Cake
Kraft foods
Prep Time:
1 hr
Total Time:
1 hr
Makes:
18 servings
What You Need!
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
Make It!
PLACE coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
LEAVE one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Three cake layers are used to create this over-sized cake which makes 18 servings. Prepare this easy and fun cake with your kids to make any St. Patrick's Day celebration seem more special.
Note
Prepare and bake 2 pkg. (2-layer size each) cake mix, using 9-inch round baking pans. Use 3 of the layers for this cake. Reserve remaining layer for another use.
Kraft foods
Prep Time:
1 hr
Total Time:
1 hr
Makes:
18 servings
What You Need!
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
Make It!
PLACE coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
LEAVE one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Three cake layers are used to create this over-sized cake which makes 18 servings. Prepare this easy and fun cake with your kids to make any St. Patrick's Day celebration seem more special.
Note
Prepare and bake 2 pkg. (2-layer size each) cake mix, using 9-inch round baking pans. Use 3 of the layers for this cake. Reserve remaining layer for another use.
Labels:
dessert,
recipe,
St. Patricks Day
Irish Soda Bread
Irish Soda Bread
Kraft
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
16 servings, 1 wedge each
What You Need
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) cold butter
1-1/3 cups buttermilk
1/2 cup currants or raisins
Make It
PREHEAT oven to 350°F. Mix flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; mix just until moistened.
PLACE dough on floured surface; knead 10 times. Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 Tbsp. sugar.
BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.
Kraft Kitchens Tips
Storage Know-How
Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
Special Extra
Add 2 to 3 tsp. caraway seeds along with the currants.
Kraft
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
16 servings, 1 wedge each
What You Need
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) cold butter
1-1/3 cups buttermilk
1/2 cup currants or raisins
Make It
PREHEAT oven to 350°F. Mix flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; mix just until moistened.
PLACE dough on floured surface; knead 10 times. Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 Tbsp. sugar.
BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.
Kraft Kitchens Tips
Storage Know-How
Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
Special Extra
Add 2 to 3 tsp. caraway seeds along with the currants.
Labels:
bread,
recipe,
St. Patricks Day
Tuesday, March 10, 2009
Swedish Meatballs
Swedish Meatballs
1lb lean ground beef
1 egg
1/3 cup green pepper, finely chopped
2 Tbsp plain bread crumbs
½ cup onion, finely chopped
2 TBSP butter
1 can low-sodium tomato soup
2 TBSP brown sugar
1 TBSP dried mustard
1 Tbsp vinegar
In large bowl, use hands to mix ground beef with bread crumbs and egg. Roll into 40 meatballs.
In a large skillet, sauté green pepper and onion in the butter; cook until onion is translucent. Remove vegetables from pan.
In the same skillet, brown the meatballs on all sides on high heat.
Add in vegetables and sauce.
Transfer to a baking dish and bake at 350F for 30-40 minutes or until meatballs are brown all the way through (cut into one to test for doneness).
Notes: this dish freezes well.
1lb lean ground beef
1 egg
1/3 cup green pepper, finely chopped
2 Tbsp plain bread crumbs
½ cup onion, finely chopped
2 TBSP butter
1 can low-sodium tomato soup
2 TBSP brown sugar
1 TBSP dried mustard
1 Tbsp vinegar
In large bowl, use hands to mix ground beef with bread crumbs and egg. Roll into 40 meatballs.
In a large skillet, sauté green pepper and onion in the butter; cook until onion is translucent. Remove vegetables from pan.
In the same skillet, brown the meatballs on all sides on high heat.
Add in vegetables and sauce.
Transfer to a baking dish and bake at 350F for 30-40 minutes or until meatballs are brown all the way through (cut into one to test for doneness).
Notes: this dish freezes well.
Lentil Soup with Sausage and Kale
Lentil Soup with Sausage and Kale
Rachael Ray
* 1 tablespoon EVOO - Extra Virgin Olive Oil
* 1 pound bulk hot Italian sausage
* 1 cup lentils
* 1 medium onion, chopped
* 3 to 4 cloves of garlic, grated or chopped
* 1/2 pound cremini mushrooms, wiped clean and thinly sliced
* 1 baking potato, peeled and diced
* 2 sprigs rosemary, leaves removed and chopped
* 3 to 4 sprigs thyme, leaves removed
* Salt and ground black pepper
* 1/4 cup tomato paste
* 4 cups chicken stock
* 1 bunch kale, thick stems removed and discarded, leaves shredded
Yields: 4 servings
Preparation
Step
Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.
While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
Step
To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Step
Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.
Rachael Ray
* 1 tablespoon EVOO - Extra Virgin Olive Oil
* 1 pound bulk hot Italian sausage
* 1 cup lentils
* 1 medium onion, chopped
* 3 to 4 cloves of garlic, grated or chopped
* 1/2 pound cremini mushrooms, wiped clean and thinly sliced
* 1 baking potato, peeled and diced
* 2 sprigs rosemary, leaves removed and chopped
* 3 to 4 sprigs thyme, leaves removed
* Salt and ground black pepper
* 1/4 cup tomato paste
* 4 cups chicken stock
* 1 bunch kale, thick stems removed and discarded, leaves shredded
Yields: 4 servings
Preparation
Step
Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.
While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
Step
To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Step
Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.
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