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Weeknight Lasagna Toss
Prep Time: 5 min
Total Time: 28 min
Makes: 4 servings, 2 cups each
1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.
Devilish Chili-Cheese Dogs
Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground sirloin -We used lean ground beef
Salt and pepper
2 teaspoons Worcestershire sauce -- eyeball it
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, a palmful
1 (8-ounce) can tomato sauce
8 fat or footlong beef franks
1 tablespoon butter
1 tablespoon hot sauce
8 hot dog buns, toasted
2 cups shredded Cheddar, 1 (10-ounce sack)
Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.
This was great!! But the next day, they weren't as good. But the first day they were to die for!
Boneless Skinless Chicken Breast
Fresh Rosemarey, Thyme, and Basil (I get them all in one package)
Crumbled Feta Cheese (you can get the flavored but I like it plain)
Kalamata Olives (you can use black if you like them. I can never find the kalamatas pitted so I have to do it myself. Just wack them with a pan and take out the pits.)
Salt and Pepper
I have no measurements for these becaust its basically a sprinkle of this pinch of that recipe. Cut a 1ft square of aluminum foil and spread a bit of oil on it. Season your chicken with the salt and pepper on both sides then sprinkle on some feta. Put a sprig of rosemary, thyme and a basil leaf on the chicken and add a few olives fold the foil up in a packet making sure you leave a steam hole. Bake at 375 for about an hour. Serve with spanish rice and a baked potato or salad.
ETA the prep time is about 10 mins so I guess it matches what you are looking for.
Last Edited on: 2/8/07 6:13 PM ET - Total times edited: 1
No-Fuss Tex-Mex Roll-Ups
Prep Time: 10 min
Total Time: 26 min
Makes: 4 servings, two roll-ups each
1 lb. lean ground beef
2 cups chopped red peppers (about 2 medium)
1 Tbsp. chili powder
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese, divided
8 TACO BELL HOME ORIGINALS Flour Tortillas
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup TACO BELL HOME ORIGINALS Salsa
BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers and chili powder; cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
STIR in sour cream and 1/4 cup of the cheese. Spoon about 1/3 cup meat mixture onto each tortilla. Roll up and arrange in 13x9-inch baking pan. Drizzle with dressing; top with salsa and remaining cheese.
BROIL, 4 to 6 inches from heat source, 3 to 5 min. or until cheese is melted and bubbly.
KRAFT KITCHENS TIPS
Save 90 calories and 11 grams of fat per serving by preparing as directed using extra lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Light Zesty Italian Reduced Fat Dressing.
Leftover enchiladas make a great entree; simply reheat in the microwave!
Pick a variety of freah leafy veggies and herbs from the garden (lettuce, parsley, sorrel, dandelion, amaranth, basil, purslane, tatsoi, mustard greens, chard, turnip greens, chives, mint, etc), rinse and tear to bite size pieces. Add olive oil, Mrs Dash seasoning, a squiirt of liquid amino, your favorite salad dressing. Toss. Top with raisins and olives. You can also add canned salmon or left over chicken or whatever cold meats or cheese you have available.
Done, delicious, healthy,,,,real food and very filling.
This is from a magazine:
Hot Dog and Bean Soup
1 cup chopped onion
2 carrots chopped
1 rib celery chopped
4 hot dogs cut into 1/4" thick slices (you can use sausage)
1 28 oz can baked beans
1 14 1/2 oz can chicken broth
1 tbs oil (of your choice)
In a large pot, heat 1 tbs of oil over medium-high heat. Add onion, carrots and celery; cook until slightly softened, 5 minutes. Add hot dogs cook until lightly browned, 5 minutes. Add beans and broth bring to a boil. Over medium low heat cook until vegetables are tender 5-7 minutes.
Sausage and Sauerkraut dinner
Slice Polish or smoked sausage into 1/4 inch slices and fry (no oil added) in a non-stick saucepan or skillet over medium-high heat until it's as browned as you want it. (We like it quite browned, so this takes maybe 10 minutes.) Add sauerkraut and mix well; kraut will take on a brownish color. Heat through, then serve. What makes this so good is that you get the full flavor of the sausage by frying it like this before mixing in the kraut. Serve with some form of potatoes (instant mashed or microwave baked) or with a compatible vegetable such as French cut green beans. Makes delicious leftovers, too.
Last Edited on: 2/15/07 11:16 AM ET - Total times edited: 1
For quick dinner: we keep on hand cans of green beans, cans of sliced potatoes, refried beans (Bearito brand - love it!), and frozen pizza's from Trader Joes, also their sun-dried tomatoes in oil, and various cheeses.
Refried Beans: spray a small cake pan (round or square) ...then put in the beans, top with cheese, cover with alum foil and bake about 20 min at 375F. (We often saute green chilies and onions and toss them on top, too.) Serve with sour cream and salsa. Then whatever else: salad, fried Jimmy Dean Sausage... or Frozen or homemade enchiladas. Whatever.
Pot o Green Beans: drain beans, toss out liquid, rinse well in fresh water, drain. In pot, a bit of oil heated up, add some chopped onion (garlic too if you have time), then the beans. Salt and pepper. Cover. Stir often. Add a bit of hot water if they appear to be drying out and might burn. (I like to use a bit of BACON GREASE in place of the oil, actually.) Takes very little time and is such a good side dish. (10 - 20 minutes on medium or med-low.)
Fried Potatoes: Drain potatoes and toss into frying pan which has been heated up with some oil in it and maybe some chopped onions (and chopped bell peppers and fresh garlic are nice too) and salt/pepper and fry. We like to serve them with ketchup and horseradish sauce on the side, for dipping. (Something I invented as a kid.) Oh, extra good with some shredded cheese toss on at last minute.
Pizza: Trader Joe's are now our favorites...but doctored a bit with Havarti cheese or any white cheese...and a few bits of sun dried tomatoes. YUM.
My husband likes things made ahead, so that he can just nuke whatever he wants. So, we often shred big bags of cheddar cheese, buy Havarti pre sliced, make bean soups and have them ready in fridge. Anything that keeps at least 3 days is good. We like leftovers and they are usually supplemented by his carrot salad or coleslaw. He likes to make things (ahead...that we munch thru the week) that are fairly healthy to go along with our BAD things. :)
Last Edited on: 2/16/07 4:50 PM ET - Total times edited: 1
1 can @ Corn, Peas, Green Beans, Carrots, drained
Brown beef, breaking up as it browns into loose pieces, drain & set aside. Melt butter in saucepan, saute garlic & onions, till onions are starting to turn clear. Add meat, Mrs. Dash, soups, seasonings, and cans of vegetables. Simmer for 20 minutes to heat throroughly and blend flavors. Serve with biscuits.
Alternative 1: A bag or two of frozen soup or stew vegetables can be used instead. They just need to be cooked a bit longer, according to directions on bag. This can be done in the seasonings & soups while sauteing the beef.
Alternative 2: Other meat can be used such as ground turkey, sliced sausage or hot dogs, or canned beef can also be used.
1-2 pkg hotdogs (cheap are fine for some people, others want quality :)
Put potatoes & tomatoes in dutch oven or stock pot add enough juice to cover potatoes well. While the potatoes start to cook. Cut hotdogs into bite-size pieces, about 1/2 inch thick. Add hot dogs to potatoes (the order is so that the potatoes get a slight head start on the weiners, but not much). Add more tomato juice until well covered. You decide whether you like your stew runny or thick. Bring to boil, turn down to mild boil. Cover & cook until potatoes are done, usually 20-25 minutes. Sometimes this is better if left to cook a little longer allowing hotdog flavor to penetrate the potatoes.
Basic White Sauce to make several dishes in less than 30 minutes.
Spray a saute pan w/ Pam.
To the pan add 1 ½ c skim milk
2 Tbs flour
2 tsp parmesan cheese
1 chicken boullion cube
1/4 tsp white or black pepper
½ tsp salt
Bring just to a simmer and let thicken while whisking continuously,. Add to any dish: veggies, pata, chicken, etc.
I’ve added it to hamburger and macaroni for my own Hamburger Helper.
Makes great Alfredo with Italian Seasonings on Farfalle pasta yum!
I've also melted in a bag of shredded cheddar cheese and made my own macaroni and cheese, it was terrific!
Tried this last night. We really enjoyed it. We didn't use all Kraft products. It still tasted great!
Super-Easy Chicken Enchilada Skillet
Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings, about 1-1/4 cups each
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Ranch Dressing
2 Tbsp. flour
6 TACO BELL HOME ORIGINALS Flour Tortillas, cut into small pieces
1 cup KRAFT Mexican Style Shredded Four Cheese
1/2 cup TACO BELL HOME ORIGINALS Salsa
HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to
chicken, stirring constantly. Bring to boil. Reduce heat to medium-low;
simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
Last Edited on: 2/27/07 11:55 AM ET - Total times edited: 1
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That is where I get alot of my 30 min. recipes.
This Potato Soup is delicious. We put cheddar cheese and bacon crumbles on top. Yummm.....
6-8 Potatoes, diced and boiled
1 small onion chopped
1 can cream of chicken soup & 1 can cream of celery soup
1 stick of butter
1 small container of French Onion Dip
2 soup cans of milk
Saute` onions in butter until soft. Mix all ingredients together and simmer until hot. Salt & Pepper to taste.
Hubby made the Potato Soup above for supper night before last. I can't tell you what he did to alter it, because he's one of those "pinch of this and dash of that" cooks. He said he added some seasonings, and definitely added some cheese, oh, and a big helping of bacon bits (we bought them bulk, they are great in soups and such).
Anyway, it was absolutely delicious! He did shorten the cooking time, and thus the flavor a bit, by using a 1/2 bag of frozen hash browns (the square kind) but it was still VERY good.
Thank you so much, Terri, I was really hungry for soup! hahaha
Love the Kraft cooking magazines....
FRENCH BREAD PIZZA
~loaf of french bread (fresh is the yummiest)
~jar/can of pizza sauce
Split french bread in half the long way, lay on a cookie sheet with the two "insides" facing up. Smoosh down the inside of the bread to make room for the toppings. Spread on pizza sauce. Add toppings (I like veggies, the boys like canadian bacon and pineapple). Top with cheese. Bake at about 350 until cheese is melted. Slice. Eat.
Phooey on spending a lot of time cooking supper
Kraft Food and Fun does it again. We had this last night. Very easy. The eggs bind it, so it cuts very nicely. Yummy!
Mac 'N Cheese Pie
Veggie Biscuit Casserole
1 lb browned and drained burger or turkey
2 cans veggie beef soup, I used Aldi's generic
2 cans mixed veggies, drained
1 can tomato soup if you like a little saucy, skip it if you prefer drier dishes
Mix and spread in greased 9x13. Sprinkle with shredded cheddar. Bake at 350 till bubbly. Top with tube of the cheap round biscuits (not the layered or fancy biscuits) Bake till biscuits are brown.
I am at work looking for something to make tonight. I think I am gonna try the Chicken Enchilada Casserole. Everything sounds so good, I am having a hard time deciding.
Sherry, I'm glad ya'll liked the Potato soup. I'm am going to use the hasbrown trick next time I make it. Tell your hubby thanks for the good idea.
I have 3 children playing in 4 different sports right now, so we are at the ballpark every night. I really need fast & easy stuff to cook. I am so tired of burgers and chicken fingers from the concession stand. Anybody have any other ideas??