Wednesday, November 10, 2010

Menu for November 15th - 20th

Monday - Ham & Cheese Meatloaf recipe (Kraft)
Tuesday- Pork Chops (dinner afare)
Wednesday-Cheesy Shepherd's Pie (Kraft)
Thursday- Church
Friday - DATE NIGHT!
Saturday- Simply Lasagna (Kraft)


What You Need
1-1/2 lb. extra-lean ground beef
14 RITZ Crackers, coarsely crushed (about 3/4 cup)
1 onion, finely chopped
1/4 cup chopped fresh parsley
1 egg, beaten
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup KRAFT Original Barbecue Sauce, divided
3 slices OSCAR MAYER Smoked Ham, cut in half
Make It
HEAT oven to 375ºF.
PLACE first 5 ingredients in large bowl. Add half each of the cheese and barbecue sauce; mix well. Press half onto bottom of 9x5-inch loaf pan.
COVER with half the ham, remaining cheese and remaining ham; top with remaining ground beef mixture. Shape into loaf.
BAKE 1 hour 5 min. or until done (160ºF), brushing with remaining barbecue sauce after 50 min. Let stand 5 min. before slicing.

What You Need
1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes
1 lb. lean ground beef
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup beef gravy
Make It
HEAT oven to 375°F.
PREPARE Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.
BAKE 20 to 25 min. or until heated through and lightly browned.

What You Need
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Make It
HEAT oven to 350°F.
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Kraft Kitchens Tips
Since this comfort food classic serves 12, it's a perfect dish to serve at your next gathering.
Substitute 1 pkg. (10 oz.) frozen chopped spinach for the browned ground beef. Thaw spinach; squeeze out excess liquid. Prepare as directed, covering each ricotta layer with 1/3 of the spinach.
Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 min. of prep time.

Wednesday, November 3, 2010

Menu for November 1- November 6

Monday- Chicken Pot Pie (my recipe)
Tuesday- Crockpot Chili (my recipe)
Wendesday- Enchilada Casserole (All Recipes)
Thursday- Grill Out at Church
Friday- Caleb's 6th bday party!!!!!!! (Pizza)
Saturday- Creamy Baked Ziti (Kraft)


Chicken Pot Pie
2 pie crusts
3 baked chicken breasts
1 can cream of chicken soup
1 can mixed veggies

Put one crust on bottom of pie pan. Mix baked chicken (I like to shredd it) with cream of chicken soup and mixed veggies...spread mixture in crust. Top with other crust. Poke holes in top and bake for 40 mins at 350.

Crock Pot Chili
1 can dark kidney beans
1 can chili beans
1 package of lean ground beef
1 pack of taco seasoning
1 large can of crushed tomatoes
1/2 cup of salsa or the container of chopped onions and peppers that you would find in the produce isle.
season to taste

brown ground beef and add taco seasoning. Mix all of the above in a crock pot. Cook on low for 8 hours.

Chicken Enchilada Casserole (All Recipes)
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

KRAFT Creamy Baked Ziti
What You Need
4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
Make It
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Kraft Kitchens Tips
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.
If ziti is unavailable, substitute other types of tubular pasta, such as penne, mostaccioli or rigatoni.