Tex-Mex Chopped Salad
10 oz. Package torn salad greens
¾ cup Mexican 4-cheese shredded blend
1 chopped avocado
¼ cup finely chopped red onion
¼ cup light ranch dressing
¼ cup thick 'n chunky salsa
1 cup tortilla chips, coarsely broken
Combine salad greens, shredded cheese, avocado and red onion in a large bowl. Mix dressing and salsa; add to salad and toss to coat. Add chips, mix lightly and serve immediately.
Four-Cheese Pasta Florentine
Four-Cheese Pasta Florentine
3 cups mostaccioli, uncooked
10 oz. Frozen chopped spinach
4 oz. Cream cheese, cubed
1 cup 2% milkfat cottage cheese
2 eggs
8 oz. Shredded part-skim mozzarella cheese
¼ cup grated parmesan
Preheat oven to 375. Cook pasta by directions on package. Cook spinach as directed on package; drain well. Place spinach in large bowl; add cream cheese and stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta; add to spinach mixture with mozzarella and mix lightly. Spoon into 9” square baking dish and top with parmesan. Bake 25 minutes.
3 cups mostaccioli, uncooked
10 oz. Frozen chopped spinach
4 oz. Cream cheese, cubed
1 cup 2% milkfat cottage cheese
2 eggs
8 oz. Shredded part-skim mozzarella cheese
¼ cup grated parmesan
Preheat oven to 375. Cook pasta by directions on package. Cook spinach as directed on package; drain well. Place spinach in large bowl; add cream cheese and stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta; add to spinach mixture with mozzarella and mix lightly. Spoon into 9” square baking dish and top with parmesan. Bake 25 minutes.
Hot Broccoli Dip
Hot Broccoli Dip
(from Kraft Food & Family)
1 round sourdough bread loaf (1 ½ lb.)
½ cup chopped celery
½ cup chopped red pepper
¼ cup chopped onion
2 tablespoons butter
1 lb. Velveeta, cut into ½” cubes
10 oz. Frozen chopped broccoli, thawed & drained
¼ teaspoon dried rosemary leaves, crushed
Few drops hot pepper sauce
Preheat oven to 350. Cut thin slice from top of bread loaf; remove center, leaving 1” thick shell. Cut removed bread into bite-size pieces and spread on baking sheet. Add bread shell, replace top, and put baking sheet with bread into oven for 15 minutes. Cool slightly. While bread bakes, cook and stir celery, red peppers and onions in butter in medium saucepan over medium heat until tender. Add Velveeta and cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly. Pour broccoli/cheese mixture into bread shell just before serving. Serve with toasted bread pieces, crackers, or assorted fresh vegetables
(from Kraft Food & Family)
1 round sourdough bread loaf (1 ½ lb.)
½ cup chopped celery
½ cup chopped red pepper
¼ cup chopped onion
2 tablespoons butter
1 lb. Velveeta, cut into ½” cubes
10 oz. Frozen chopped broccoli, thawed & drained
¼ teaspoon dried rosemary leaves, crushed
Few drops hot pepper sauce
Preheat oven to 350. Cut thin slice from top of bread loaf; remove center, leaving 1” thick shell. Cut removed bread into bite-size pieces and spread on baking sheet. Add bread shell, replace top, and put baking sheet with bread into oven for 15 minutes. Cool slightly. While bread bakes, cook and stir celery, red peppers and onions in butter in medium saucepan over medium heat until tender. Add Velveeta and cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly. Pour broccoli/cheese mixture into bread shell just before serving. Serve with toasted bread pieces, crackers, or assorted fresh vegetables
Zesty Chicken Tortilla Bake
Zesty Chicken Tortilla Bake
(from Kraft Food & Family)
½ cup Miracle Whip
½ cup flour
3 cups milk
8 oz. Shredded cheddar cheese, divided
1 ½ lb. Boneless skinless chicken breasts, cooked and cut into bite-sized pieces
½ cup thick & chunky salsa
½ cup chopped parsley
16 flour tortillas, 6”
Preheat oven to 375. Mix miracle whip and flour in medium saucepan with whisk until well blended; gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened; add 1 cup cheese and cook until melted, stirring constantly. Reserve 1 cup of sauce. Stir chicken, salsa, and parsley into remaining sauce; Spoon 1/3 cup chicken mixture down center of each tortilla and roll up. Using twp\o 9x13 baking dishes sprayed with non-stick spray, place 8 tortillas in each. Top with reserved sauce and remaining cheese. Bake 25 minutes.
(from Kraft Food & Family)
½ cup Miracle Whip
½ cup flour
3 cups milk
8 oz. Shredded cheddar cheese, divided
1 ½ lb. Boneless skinless chicken breasts, cooked and cut into bite-sized pieces
½ cup thick & chunky salsa
½ cup chopped parsley
16 flour tortillas, 6”
Preheat oven to 375. Mix miracle whip and flour in medium saucepan with whisk until well blended; gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened; add 1 cup cheese and cook until melted, stirring constantly. Reserve 1 cup of sauce. Stir chicken, salsa, and parsley into remaining sauce; Spoon 1/3 cup chicken mixture down center of each tortilla and roll up. Using twp\o 9x13 baking dishes sprayed with non-stick spray, place 8 tortillas in each. Top with reserved sauce and remaining cheese. Bake 25 minutes.
Cheddar Mashed Potato Casserole
Cheddar Mashed Potato Casserole
2 lb. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Preheat oven to 350. Cook potatoes in boiling water until tender (about 20 minutes); drain and return to pan. Add butter and sour cream to potatoes; mash until smooth. Spoon half the potatoes into a 1 ½ quart casserole. Add shredded cheddar on top of the potatoes; top the cheese with the remaining potatoes and top with crumbled bacon. Bake 30-35 minutes.
2 lb. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Preheat oven to 350. Cook potatoes in boiling water until tender (about 20 minutes); drain and return to pan. Add butter and sour cream to potatoes; mash until smooth. Spoon half the potatoes into a 1 ½ quart casserole. Add shredded cheddar on top of the potatoes; top the cheese with the remaining potatoes and top with crumbled bacon. Bake 30-35 minutes.
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