Saturday, April 27, 2013

Spinach Artichoke Mac and Cheese

Yield: 6 Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 1 Hour Ingredients: 1 tablespoon olive oil 1 6-ounce bag fresh spinach 1 14-ounce can quartered artichoke hearts, drained, rinsed, roughly chopped, and divided 4 ounces (1/2 cup) cream cheese, softened 1 cup (4 ounces) Wisconsin Parmesan Cheese, shredded and divided 2 tablespoons shallots, minced 2 tablespoons garlic, minced and divided 1 12-ounce box whole wheat penne pasta 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1 teaspoon dry mustard 1/4 teaspoon pepper 1 cup (4 ounces) medium Wisconsin Cheddar Cheese, shredded 1 cup (4 ounces) Wisconsin Havarti Cheese, shredded 1 tablespoon sriacha sauce Directions: Preheat oven to 400°F. If using fresh spinach, heat olive oil in large sauté pan over medium heat, add spinach and wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside. In small bowl, combine half of drained spinach and half of chopped artichoke hearts. Stir in softened cream cheese and ½ cup Parmesan Cheese. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside. Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, 1 tablespoon garlic, remaining cheeses and sriacha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated. Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with a generous spoonful of warm spinach and artichoke mixture. Serve and devour.

Sunday, April 21, 2013

Taco Stuffed Shells

Ingredients 1 lb. ground beef or turkey 1/4 cup taco seasoning, 1 envelope 4 oz. cream cheese, cubed 12 Jumbo Pasta shells, cooked according to package instructions 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar cheese 1 cup shredded Jack cheese Optional Toppings: 1 1/2 cup crushed tortilla chips 1 cup sour cream 3 green onions, chopped sliced olives guacamole sliced avocados tomatoes Directions 1. In a skillet brown meat over medium heat. Add taco seasoning and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool. 2. Fill cooked shells with about 1-2 T. of meat mixture. In a 9×13 glass baking dish pour salsa to coat the bottom of dish. Place filled taco shells on top then add taco sauce. Cover and bake @ 350 for 30 minutes. Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice. 3. Enjoy! Note: This is a recipe you may want to double because as long as you’re going to the effort of stuffing the shells you might as well double it and freeze half…..besides you will realize how amazingly delicious it is and you’ll regret not doubling it…

Sunday, April 14, 2013

Cheese & Spinach Meat Loaf Muffins

INGREDIENTS: 1 1/2 pounds lean ground beef 3/4 cup crumbled blue cheese or gorgonzola 1/2 cup diced onion 1/2 cup Italian bread crumbs 1/2 cup chopped fresh spinach 2 eggs 2 tablespoons Worcestershire sauce DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. 2. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. 3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Saturday, April 6, 2013

Creamy White Chicken & Artichoke Lasagna

Ingredients 2 cups boneless skinless chicken breast, cooked and shredded 1 can (14 oz.) artichoke hearts, chopped 1/2 cup chopped sun-dried tomatoes 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided 1/2 cup KRAFT Grated Parmesan Cheese 2 packages (8 ounces each) cream cheese, softened 1 cup milk 1/2 tsp. garlic powder 1/4 cup basil, chopped 12 lasagna noodles, cooked Directions Heat oven to 350°F. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. Bake 25 min. or until heated through. Sprinkle with remaining basil