1 pkg Stove Top Stuffing Mix for Chicken
5 Eggs, divided
1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese, divided
1 Onion, chopped
1 pkg. Frozen chopped spinach, thawed, drained
3/4 cup Red pepper strips
2 Tomatoes, sliced
HEAT oven to 400°F.
PREPARE stuffing mix as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
COOK and stir onions in medium nonstick skillet 5 min. or until tender. Remove from heat; stir in spinach. Spoon half over cheese layer in baking dish; top with layers of peppers, remaining cheese and remaining spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
BAKE 40 to 45 min. or until centre is set. Let sit for 5 to 10 mins before slicing.
- Login to post comments
3 cups Frozen vegetable blend (broccoli, carrots, cauliflower)
1 pkg. Kraft Dinner Macaroni and Cheese
3/4 cup Skim milk
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
2 cans Chunk white tuna in water, drained, flaked
1 cup Double Cheddar Shredded Cheese Light, divided
HEAT oven to 375°F.
PLACE vegetables in colander in sink. Cook macaroni as directed on package; pour over vegetables to drain macaroni and quickly thaw vegetables. Return to saucepan.
STIR in Cheese Sauce Mix, milk and dressing. Add tuna and 1/2 cup shredded cheese; mix well. Spoon into 2.3 L casserole; cover.
BAKE 35 min. or until heated through. Top with remaining cheese; bake 3 to 4 min. or until melted.
- Login to post comments
1 cup Hot water
1 pkg. Stove Top Lower Sodium Stuffing Mix for Chicken
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 can Condensed cream of chicken soup
1/3 cup Sour cream
3 cups Frozen mixed vegetables, thawed, drained
HEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through.
- Login to post comments
1 1/2 pounds ground turkey
1 small onion, minced
2 stalks celery, minced
3 cloves garlic, minced
2 teaspoons chopped fresh basil
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs
1 egg
1/4 cup milk
1 can condensed tomato soup
Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray. Mix the ground turkey, onion, celery, garlic, basil, Parmesan cheese, bread crumbs, egg, and milk together in a large bowl. Shape the mixture into a loaf and place into prepared pan. Pour the tomato soup over the meatloaf. Cover tightly with aluminum foil.
Bake in the preheated oven until no longer pink in the center, about 45 minutes.
- Login to post comments
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop, if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
- Login to post comments
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once.
Note: Make sure the patties are well cooked all the way through.
- Login to post comments
1/2 cup sugar
Grated rind of 1 orange
1/2 cup butter
Grated rind of 1 lemon
1 cup all purpose flour
1 cup chopped nuts
1 egg
Cream sugar and butter together, mixing well. Beat in egg, Add flour gradually, stirring well. Stir in orange rind, lemon rind and chopped nuts. Shape into balls, place on greased cookie sheets. Press balls flat with floured fork. Bake in moderate oven (350°) 12-15 mins.
This recipe yields about 4 dozen cookies.
- Login to post comments
2/3 cup butter
2 cups all purpose flour
1 cup brown sugar
1/4 tsp salt
1 egg
1/2 tsp baking soda
1 tsp vanilla
Cream butter, gradually add brown sugar and cream well. Add egg and vanilla and beat well. Mix flour, salt and baking soda together, stir into batter. Use dough as it is or shape finished dough into long rolls, about 2" in diameter. Wrap with waxed paper and chill until hard (about 1-2 hours). Slice thinly, place on un-greased cookie sheet and bake at 350° for 8 -10 mins.
(note: variation can be added to plain dough such as: 1 1/2 tsp grated orange or lemon rind, 1 square melted unsweetened chocolate for chocolate dough, or make a mixture of chocolate and plain dough to make pinwheel cookies. You can also add 1/2 tsp almond or other extract or toppings of mixed nuts or fruit sugar.) Let you imagination soar!
This recipe yields about 4 dozen cookies.
- Login to post comments
2 1/2 cups all purpose flour
2 egg yolks
1/4 tsp salt
2 egg whites
1 cup butter
1 cup chopped nuts
1/2 cup sugar
Jam
Stir flour and salt together. Cream butter: add sugar gradually beating between additions. Add egg yolks, mix well. Blend in dry ingredients gradually. Shape dough into 1" balls. Roll in slightly beaten egg whites and then in chopped nuts. Place on a greased cookie sheet: make an indentation in centre of cookies. Bake in moderate oven (350°) 20 to 25 mins. Cool: fill centre with jam.
This recipe yields about 4 dozen cookies.
- Login to post comments
1 boneless pork roast (3 lb)
3/4 cup Kraft Catalina Dressing, divided
2 lb. potatoes (about 4), cut into 2-inch chunks
4 beets cut into 2-inch chunks
4 onions cut into 2-inch chunks
4 carrots cut into 2-inch chunks
HEAT oven to 350°F.
PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing.
TOSS potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.
BAKE 1 hour 30 min. or until meat is done, basting occasionally with pan juices. Let stand 10 min. before slicing meat. Serve with the cooked vegetables.
- Login to post comments