Archive for the ‘Spinach’ Category
22
Nov
Posted by Tarah in Appetizers, Artichoke Hearts, Dip, Garlic Powder, Mayonnaise, Mozarella Cheese, Parmesan Cheese, Spinach. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each
- 1 can (14 oz.) artichoke hearts, drained, finely chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 3/4 cup KRAFT Grated Parmesan Cheese
- 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- 1/2 tsp. garlic powder
- Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
- Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
**Personal Review: No Review Yet**
22
Nov
Posted by Tarah in Basil, Chicken, Cream Cheese, Entrée, Mozarella Cheese, Parmesan Cheese, Pasta Sauce, Penne Pasta, Spinach, Tomatoes. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings
- 1-1/2 cups multigrain penne pasta, uncooked
- 1 pkg. (9 oz.) fresh spinach leaves
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 jar (14-1/2 oz.) spaghetti sauce
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
- Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
- Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
- Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
**Personal Review: Really easy to make and it tasted wonderful! Depending on the spaghetti sauce you’re using I would chop up some onions and add it to the mix.**
12
Oct
Posted by Tarah in Appetizers, Dip, Garlic, Mayonnaise, Parmesan Cheese, Roasted Red Peppers, Spinach. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each
- 1 pkg (10 oz) frozen chopped spinach, thawed, drained
- 1 cup mayonnaise
- 1/2 cup Grated Parmesan Cheese
- 1 clove garlic, minced
- 2 tbsp chopped roasted red peppers
- Preheat oven to 350°F. Mix all ingredients.
- Spoon into 9-inch pie plate or quiche dish.
- Bake 20 minutes or until heated through. Serve with assorted NABISCO Crackers.
**Personal Review: No Review Yet**
8
Oct
Posted by Tarah in Artichoke Hearts, Asparagus, Cream Cheese, Dip, Mayonnaise, Parmesan Cheese, Spinach. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 15 min
Total Time: 50 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. each
- 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
- 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 1 can (8-1/2 oz.) artichoke hearts, drained, chopped
- 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/2 cup KRAFT Real Mayo Mayonnaise
- Heat oven to 375°F. Reserve 1/4 cup Parmesan; set aside.
- Mix remaining Parmesan with remaining ingredients; spoon into 2-qt. baking dish. Sprinkle with reserved Parmesan.
- Bake 35 min. or until dip is heated through and top is lightly browned. Serve with WHEAT THINS Crackers or assorted cut-up fresh vegetables.
**Personal Review: No Review Yet**
7
Oct
Posted by Tarah in Carrots, Entrée, Mozarella Cheese, Olive Oil, Orange Bell Pepper, Parmesan Cheese, Pasta Sauce, Red Bell Pepper, Ricotta Cheese, Shell Pasta, Spinach, Sweet Onion, Zucchini. Leave a comment
Recipe & picture courtesy of Ragu
Preparation time: 30 mins
Cook time: 45 mins
Servings: 8
- 1 container (15 oz.) ricotta cheese
- 1 cup shredded mozzarella cheese (about 8 oz.)
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. olive oil
- 1 large sweet onion, finely chopped
- 1 medium zucchini, chopped
- 1 large carrot, chopped
- 1 medium red or orange bell pepper, chopped
- 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
- 2 cups chopped baby spinach leaves
- 1 box jumbo shells pasta (about 24 shells), cooked and drained
- Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
- In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
- Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake covered 30 minutes or until heated through and cheese is melted.
**Personal Review: No Review Yet**
5
Aug
Posted by Tarah in Bacon, Cheese, Cream Cheese, Dip, Green Chiles, Spinach, Tomatoes. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 10 min
Total Time: 15 min
Makes: 4 cups or 32 servings, 2 Tbsp. each
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
- Combine all ingredients in microwaveable bowl.
- Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.
**Personal Review: No Review Yet**