Archive for July, 2008

Creamy Pasta Primavera

Recipe & picture courtesy of Kraft Foods

Serves 6
Prep Time: 15 min
Total Time: 30 min

  • 3 cups penne pasta, uncooked
  • 2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
  • 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
  • 2 zucchini, cut into chunks
  • 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
  • 1 red pepper, chopped
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Cook pasta as directed on package.
  2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
  3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

**Personal Review: This was pretty easy to make but I think maybe they are requesting too much chicken broth, my sauce never thickened up throughout because there was a cup of liquid on the bottom.  It tasted great though!**


Crunchy Asian Broccoli Coleslaw

Recipe & picture courtesy of Kraft Foods

Serves 9
Prep Time: 15 min
Total Time: 15 min

  • 1/2 cup KRAFT Zesty Italian Dressing
  • 2 pkg. (3 oz. each) ramen noodle soup mix
  • 2 pkg. (12 oz. each) broccoli slaw
  • 4 green onions, sliced
  • 1/2 cup PLANTERS Dry Roasted Sunflower Kernels
  • 1/2 cup PLANTERS Sliced Almonds, toasted
  1. Mix dressing with Seasoning Packet from one of the soup mix packages. Discard remaining seasoning packet or reserve for another use.
  2. Break apart Noodles; place in large bowl. Add slaw, onions, sunflower kernels and almonds; mix lightly.
  3. Add dressing mixture; toss to coat. Serve immediately.

Make Ahead
Dressing mixture can be prepared ahead of time. Cover and refrigerate up to 24 hours. Noodles can also be crumbled the day before; place in resealable plastic bag along with the sunflower kernels and almonds. Seal bag and store at room temperature until ready to use to assemble salad.

**Personal Review: I made this to take to a 4th of July party.  It was very simple to make and very quick!  I wish I would have added more dressing because it was somewhat dry when we finally got around to eating it.  But it was great otherwise, great taste!**

Cheddar Macaroni Beef Casserole

Recipe & picture courtesy of Kraft Foods

Serves 4
Prep Time: 20 min
Total Time: 30 min

  • 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
  • 1 lb. lean ground beef
  • 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
  • 1/2 tsp. dried oregano leaves or dried basil leaves
  • 1/2 cup KRAFT Shredded Cheddar Cheese
  1. Preheat oven to 400ºF. Prepare Dinner as directed on package, omitting butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.
  2. Add meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with cheese.
  3. Bake 10 min. or until cheese is melted and casserole is heated through.

**Personal Review: I added a large chopped onion, 1 garlic clove, chopped, a little bit of soy sauce and a little bit of hot sauce to give it a kick.  This was super easy to make and it turned out fantastic!  I also switched the oven onto the broiler for a few minutes to let the cheese really turn golden brown.**