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.

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