Sausage & tomato rigatoni

 

4 cups rigatoni, uncooked

1 pkg.  (19.76 oz.)  Italian Sausage

3 Tbsp. olive oil

1 red pepper, chopped

2 cloves garlic, minced

1jar (24 oz.) spaghetti sauce

2 Tbsp. chopped Italian parsley

1/4 cup KRAFT Grated Parmesan Cheese

 

 Cook pasta and sausage as directed on packages, omitting salt in the pasta cooking water. Meanwhile, heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 min. or until peppers are crisp-tender. Cut sausage into 1/4-inch-thick slices; add to skillet. Stir in spaghetti sauce; cook 4 to 5 min. or until heated through, stirring frequently. Drain pasta. Add to skillet; stir to evenly coat with sauce. Sprinkle with parsley and cheese.

 

Makes 6 servings. 

Egg & Chorizo Bolillo

Makes 4 servings

1/4lb. chorizo

6 eggs, beaten

2 bolillos, split ( I just used regular french bread)

2 American cheese singles

Cook chorizo in medium skillet on medium heat 5 min. or until done, stirring occasionally; drain. Return chorizo to skillet; stir in eggs. Cook 2 min. or just until eggs are set, stirring occasionally.Top bread with egg and chorizo mixture. Top with cheese slices.

Easy breakfast or dinner idea.

From http://www.kraftrecipes.com/recipes/egg-chorizo-bolillo-132534.aspx.

Twice baked potatoes

2 large baking potatoes (1-1/4 lb.)

1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup chive & onion cream cheese spread

Heat oven to 400. Pierce potatoes in several places with tip of sharp knife. Microwave on high 7 to 8 minutes or until tender. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Scoop flesh into bowl, leaving thin shells; mash potato flesh with 1/4 cup each shredded sharp cheddar cheese, sour cream and cream cheese. Spoon into shells; sprinkle with 1/4 cup cheddar cheese. Bake 10 minutes. 

Makes 4 servings. 

Recipe from Kraftrecipes.com and Family & Food magazine.

Penne pasta salad

2 cups penne pasta, uncooked
1 each red, yellow, green, chopped
1/4 cup mayo with olive oil reduced fat
1 cup 2% shredded Italian blends cheese
1/4 cup Light Balsamic Vinaigrette dressing
2 Tbsp. grated Parmesan cheese

Cook pasta in large saucepan as directed on package, adding peppers in boiling water the last 2 minutes; drain. Rinse with cold water; drain well. Toss pasta with mayo in large bowl. Add shredded cheese and dressing; mix lightly . Refrigerate 20 minutes.

Makes 4 servings.

Great side for fish, chicken or pork.

Recipe from kraftrecipes.com.

Quick fix beef burrito skillet

Quick and easy dinner idea from Kraftrecipes.com
Makes 4 servings

1 lb. lean ground beef ( I used ground turkey)

1pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1can (15.5 oz.) kidney beans, rinsed

1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch pieces

1cup KRAFT Mexican Style Finely Shredded Four Cheese

1/3cup BREAKSTONE'S or KNUDSEN Sour Cream

1large green onion, chopped

 Brown meat in large nonstick skillet on medium-high heat; drain. 

Add  next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.

Stir in tortillas; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Easy gourmet Mexican rice

 Goes great with tacos.

For every 2 cups of cooked instant brown rice, stir in 1/2 cup 2% shredded cheddar cheese, 1/4 cup of Thick and Chunky salsa and 2 Tbsp. Light sour cream. ( Usually omit the sour cream.)

Recipe from Kraftrecipes.com

Easy slow cooker A1 swiss steak

Makes 8 servings.

2lb. boneless beef chuck eye roast, cut into 1-inch pieces

1/4 cup A.1. Original Steak Sauce

1 onion, sliced

1can (14-1/2 oz.) diced tomatoes, undrained

2 Tbsp. flour

1/4cup water

Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid.Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours). Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.Serve over hot egg noodles.


Recipe and nutritional information at kraftrecipes.com

Blackened chicken

If any of you watch the cooking show "The Chew." This is Carla Hall's Blackened chicken recipe. It is a little spicy and is good on top of fettuccine.





Makes 4-6 servings

 3 tablespoons smoked paprika
3 tablespoons sweet paprika
2 tablespoons cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
6 chicken breasts/thighs (skin on and bone-in)
1 stick of butter (melted)
1 lime cut into wedges (for garnish)

Preheat oven to 350.  Combine spices in a mixing bowl. Add melted butter and stir to combine. Add chicken to bowl and toss until all sides of the chicken are coated with spiced butter mixture.  Cook chicken in a cast iron skillet for 3 minutes per side.  Place skillet into oven for 30-40 minutes until cooked the juice run clear when poked with a knife. Remove chicken from oven, top with a squeeze of fresh lime juice and serve.

Recipe from the chew.com

Sausage cheese pancake sandwiches

 Yummy! Would like to try with turkey sausage or bacon.



Makes 4 sandwiches

1cup Original Bisquick® mix

1/2 cup milk

3 eggs

2 tablespoons maple-flavored syrup

4 fully cooked pork sausage patties

1 tablespoon milk

1 teaspoon butter or margarine

4 slices (2/3 oz each) process American cheese 

 

 Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In small bowl, stir Bisquick mix, 1/2 cup milk, 1 of the eggs and the syrup with spoon until blended. For each pancake, pour 2 tablespoons batter onto hot griddle (make 8 pancakes total). Cook until edges are dry. Turn; cook other sides until golden. Meanwhile, heat sausage patties as directed on package. In small bowl, beat remaining 2 eggs and 1 tablespoon milk. In 8-inch nonstick skillet, melt butter over medium heat. Add eggs; cook, stirring occasionally, until set. For each sandwich, place 1 sausage patty on 1 pancake; top with one-fourth of the eggs, 1 slice cheese and another pancake. Recipe from Betty Crocker.

Chicken and Noodle Skillet

1 tablespoon vegetable oil

1 lb boneless skinless chicken breast halves, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup baby-cut carrots, cut lengthwise in half

1cup Green Giant® frozen broccoli cuts (from 1-lb bag)

1cup uncooked egg noodles (2 oz)

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1can (10 3/4 oz) condensed cream of chicken soup

 Chopped fresh parsley, if desire

 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender. 2 Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

Serves 4 (1 1/4 cup each)

From Pillsbury.com

Crock Pot Honey Sesame Chicken

  Easy to make and tasty great!

Serves 4
Prep time: 10 minutes
Cook time: 4 hours on low
Ingredients
• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (I used low sodium)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped
Directions
Lightly season both sides of chicken with salt and pepper, put into crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

From veryculinary.com

Crispy Bake Chicken

Reynold's wrap
4 boneless, skinless chicken breast halves (4-6 oz each)
2 eggs, beaten
2 Tbsp milk
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1 tsp. dried Italian seasoning
1/4 tsp. pepper

Preheat oven to 400. For easy cleanup, line a 9x13x2 inch baking pan with Reynold's wrap. Wash chicken; pat dry. Combine eggs and milk in bowl. Combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper on a sheet of wax paper. Dip chicken pieces one at a time in egg mixture, roll in crumbs mixture, turning coat evenly. Place in foil-lined pan. Bake 15-20 minutes until chicken is tender and juices run clear. Before serving spring with fresh herbs if desired.

Serves 4-6

Recipe from Reynold's kitchen.

Ham & Cheddar in a loaf

Hubby love his ham and cheese hot pockets so we tried this. It was good and easy.

 

1 lb. bread dough or pizza dough ( I made my own.)

1 pkg (9 oz.) Oscar Mayer Deli Fresh Ham

1 cup shredded cheddar cheese

1/4 cup mayo

1 egg, beaten

1 Tbsp. grated Parmesan cheese

Heat oven to 350. Flatten dough on lightly floured surface. Roll into 12x8 inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and mayo; spread over ham. Moisten edges of dough with water Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheets. Cut several slits in top. Brush egg; sprinkle with Parmesan. Bake 35-40 minutes or until golden brown. Cool 10 minutes before slicing.

Serves 6

Recipe came from Kraftrecipes.com. You can also find nutritional information at this link Ham and Cheddar in a Loaf.