Homeade Alfredo

Made this last night and we are eating leftovers today. Justin really liked this. I added in my suggestions in the text :)

 

 

3/4 lb. spaghetti, uncooked

3 cups  small broccoli florets

3 carrots (3/4 lb.), cut into thin slices

Mushrooms (opt)

8 oz. pkg. PHILADELPHIA Cream Cheese, cubed

2 cup milk

1/3 cup  KRAFT Grated Parmesan Cheese

1/4 cup (1/2 stick) butter

1/2 tsp.  garlic powder or crushed garlic clove

Salt to taste

Pepper to taste

(I even added some seasoned salt, and whatever looked good)

Make It

COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min. Or boil veggies in a seperate pot just a few minutes.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.

Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.

Special Extra

Stir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.

Asian-Style Lettuce Wraps

Okay, I was very leary of these at first, but Justin insisted that they would be good. Even with Boca burgers. We tried it and I was impressed. Pretty good and filling ( I ate 2 and was good). I did use less dressing than suggested beacuse I saw it on the reviews, so go light with that, but otherwise very good.

 

What You Need

2 cups frozen BOCA Ground Crumbles

1/2 cup  KRAFT Light Asian Toasted Sesame Dressing

2 cloves garlic, minced

3 cups  shredded cabbage

4 green onions, sliced

8 large  Boston lettuce leaves (we used regular lettuce...it's all good)

Make It

COOK crumbles, dressing and garlic in large nonstick skillet on medium heat 5 min., stirring occasionally.
ADD cabbage and onions; cook and stir 3 min. or until cabbage is wilted.
SPOON onto lettuce leaves; roll up tightly.

Kraft Kitchens Tips

Substitute

Substitute up to 1/2 cup chopped cilantro for the onions.

30 minute shrimp and suasage gumbo

We loved this! I know it's not the "real" southern dish, and I don't think it took just 30 minutes, but we enjoyed it just the same. The shrimp is the most expensive thing, we ended up buying frozen and it was ok. We had to clean it though. Or you could leave it out all together. Also, I was very leary of okra at first, but it had a good flavor just following the directions. Also curtisy of kraftfoods.com.

what you need

1/4 cup (1/2 stick) butter

1/4 cup  flour

1/2 cup chopped green pepper

1/2 cup  chopped onion

1/2 cup chopped celery

1 clove  garlic, minced

1 pkg. (14 oz.) OSCAR MAYER Turkey Smoked Sausage, sliced

1 can  (14-1/2 oz.) diced tomatoes, drained

1 can (14-1/2 oz.) condensed chicken broth

1 pkg.  (10 oz.) frozen okra, thawed, sliced

1 small bay leaf

1/4 tsp.  dried thyme leaves

1/4 tsp. salt

1/4 tsp.  black pepper

1/2 lb. cleaned medium shrimp

6 cups  hot cooked rice

Make It

MELT butter in large skillet on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until crisp-tender, stirring occasionally.
ADD turkey sausage, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.
STIR in shrimp; cook 5 minutes or until shrimp are opaque, stirring frequently. Remove and discard bay leaf. Spoon over hot rice.

Kraft Kitchens Tips

Substitute

Substitute 1 pkg. (10 oz.) frozen cut green beans for the okra.

Stuffed Shells

First off, I get a lot of recipes from kraftrecipes.com. If you sign up (it's free), you can put recipes in a "recipe box", create shopping lists, and read comments about the recipes, thereby giving you a better idea about it. Just a  suggestion.

For this recipe there were over 300 reviews so I knew from those it would be good. It was pretty healthy as well!



Stuffed Shells

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 container  (16 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese

1 red pepper, chopped

1   egg white

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

20 jumbo macaroni shells (for stuffing), cooked, drained and cooled

1 jar  (13-1/2 oz.) spaghetti sauce

 (I also added some chopped zuccini and mushrooms. This extended it and also tasted great! We made close to 30 shells)

Make It

HEAT oven to 400°F.
COMBINE first 5 ingredients in medium bowl. Stir in 1/2 cup mozzarella; spoon into shells.
SPREAD half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.
BAKE 40 min. or until heated through, uncovering after 30 min.

Here is the link if you want to read the reviews...
http://www.kraftrecipes.com/recipes/stuffed-shells-52713.aspx

Easy Sweet and Sour Meal

I don't have a picture of it, but it is very simple. Most of it is up to you and what your tastebuds prefer.

You will need:
Pineapple (chunks or tidbits)
Green Bell Pepper, sliced into "finger food" size (Red taste awesome too but are more expensive)
Coconut (shredded. Optional)
Rice
Meat (Also opt. I have used - sandwich turkey slices, pepperoni, and chicken. Ham would probably be good too)
Oil
Sweet and Sour sauce (if you do not want to make it, I found "La Choy" brand is really good)

Get your rice cooking. Put oil in large frying pan and heat over med. Once it is hot add pineapple, green pepper, coconut, and meat (if using raw meat cook before you add). I like to get the meat and pineapple a little browned. Once it is all heated through and everything is to your liking (about 10 min. give or take) put the wonderful mixture over rice, add a little sweet and sour sauce, and enjoy!

DJ and I have made this a lot because we love the flavors and it is really easy. Good on a budget too :)

Cabbage Potato dish

Okay, so i'll admit that this dish doesn't look very nice, but it does taste yummy. It's dutch and Justin's Grandma showed me how to make it. It's good for a tight budget, it makes a ton, and it taste really good as leftovers, too (I think better than day 1). I also love cabbage so this made it extra yummy.

3 med potatoes
1 head of cabbage, chopped up/shredded
1 onion
approx 1 cup cheese, any kind (really whatever you have, and any amount, see what you like.)
ketchup
any tomato product (canned, salsa, verde...anything!)

Peel and cut up the potatoes into bite size pieces and boil.
While that is boiling cut up and saute the onion in a wok with a little oil or butter.
Add the cut up cabbage (it will fill the wok, it makes a lot, but it also cooks down!) and some water, half cup or whatever you need so it doesnt stick or burn.
Let that cook down then add the potatoes, cheese, some ketchup or tomato product and stir. It will be saucey, which is nice. The cheese will get stringy. It's kind of a stew, but not. Either way it tastes good and it's cheap to make!