Sunday, February 25, 2007

Simply Lasagna from Kraft Foods

Here is the lasagna recipe that I got from my Kraft Foods magazine. It is pretty easy to make and I think it tastes pretty good. You can also make it ahead of time and then bake it the day you need it (just take it out of the fridge to warm it up a little or bake it longer).

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 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
SPREAD 1 cup of the 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 of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Cheesecake Bars

How can we live in Minnesota without some bar recipes?

2 (8 oz.) cream cheese bricks
1 egg, separated
2 tubes crescent rolls from the refridgerator section
1 cup sugar
2 tablespoons cinnamon and sugar mixture
1 tablespoon lemon juice

Preheat oven to 350 degrees. Grease a 11x7 inch pan. Spread one package of crescent rolls on bottom of pan, unrolling the roll and laying it flat into the pan creating an even layer.

Mix egg yolk, cream cheese, sugar and lemon juice together a bowl with an electric mixer. Spread this mixture over the crescent rolls.

Place another layer of crescent rolls over the cream cheese mixture.

Wisk the egg white and brush it over crescent rolls. Then sprinkle the cinnamon and sugar on top.

Bake for 20-30 minutes or until top is golden brown.

Chocolate chips or berries can be added to the cream cheese mixture for a modification.

Cream of Chicken and Wild Rice Soup

A few people have asked me for the recipe I use to make this. It takes forever but is so worth it.

1 1/3 cups wild rice
4 chicken breasts, cut into pieces
7 cups chicken broth (low sodium)
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.

In a stock pot over high heat, combine the chicken and the broth. Bring to a boil, and then reduce heat to low. Simmer until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later.

In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper; simmer, uncovered, for 15 minutes.

Meanwhile, melt butter in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.

Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Thursday, February 22, 2007

Jared's Favorite Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 can crushed tomatoes
3 cans chicken broth
1 broth can water
2 cups frozen whole corn kernels, cooked
1 can chopped green chili peppers
1 can black beans
1/4 cup chopped fresh cilantro
2 boneless chicken breasts cut into bite sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream

Heat olive oil in large pot.

Place onion, garlic and chicken into hot pan and sauté until chicken is cooked through.

Add chicken broth, water, crushed tomatoes, corn, peppers, beans, cumin, cilantro, chili powder and cook for 30 mins to 1 hour covered.

Taste and adjust spices as needed.

Serve with topping of chopped avocado, cheese, sour cream, green onions and lots of crushed chips.

Garlic Chicken Pizza

1 ready-made pizza crust from refridgerator section
1/4 cup alfredo sauce
3 tablespoons butter melted
1 tablespoon minced garlic
1 teaspoon garlic powder
1 chicken breast
1/4 cup red onion, chopped
parmesan cheese

Bake crust according to the directions.

Melt butter and mix in garlic powder and the 1/2 tablespoon minced garlic. Rub it all over the crust, out to the edges.

Spread alfredo sauce over the crust like regular pizza sauce.

Sauté the chicken in oil and 1/2 tablespoon minced garlic (use spices you like to flavor the chicken)

Cut up the chicken and spread it over the crust and add the red onion sprinkle some parmesan cheese over the top.

Bake at 450 degrees for about 10 minutes, just watch it, melt the cheese and heat through.