Monday: Baked Salmon with Tomatoes, Spinach and Mushrooms
Tuesday: Cheesy Chicken and Salsa Skillet
Wednesday: New-Look Scalloped Potatoes and Ham
Thursday: BBQ Beef Soft Tacos
Friday: Roast Pork Tenderloin Supper
I will assume you have ½ cup grated parm, 2 cups uncooked pasta preferable multigrain, BBQ sauce, ¼ cup Grey Poupon Dijon Mustard and 2 tsp dried thyme.
From the store:
4 salmon fillets (1 pound)
1 pound extra lean ground beef
1 pound boneless skinless chicken breasts
½ pound (or more) smoked ham
4 green onions
1 onion
1 red pepper
1 pound fresh green beans
1 large green pepper
2 cups fresh spinach leaves
1 cup sliced mushrooms
2 tomatoes
4-1/2lb red potatoes
8 whole wheat tortillas
1 pkg Stove Top Stuffing Mix for Chicken
Thick N Chunky salsa
Sun-Dried Tomato Dressing
1/2 cup fat-free reduced-sodium chicken broth
4 ounces cream cheese
1and ½ cup 2% Mexican Style 4 cheese shredded cheese blend
1 16oz container fat free sour cream
12 ounces Velveeta 2% cheese
1 cup frozen corn
Nothing for Sunday night!
Saturday, April 24, 2010
Monday - Baked Salmon with Tomatoes, Spinach and Mushrooms 4/26
found at http://www.kraftrecipes.com/recipes/baked-salmon-tomatoes-spinach-57018.aspx
What You Need!
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
Make It!
HEAT oven to 375°F.
PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.
COMBINE remaining ingredients; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.
What You Need!
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
Make It!
HEAT oven to 375°F.
PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.
COMBINE remaining ingredients; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.
Tuedsay - Cheesy Chicken and Salsa Skillet 4/27
found at http://www.kraftrecipes.com/recipes/cheesy-chicken-salsa-skillet-111246.aspx
What You Need!
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Make It!
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted
What You Need!
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Make It!
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted
Wednesday - New-Look Scalloped Potatoes and Ham 4/28
found at http://www.kraftrecipes.com/recipes/new-look-scalloped-potatoes-ham-69207.aspx
What You Need!
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 350°F.
COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.
What You Need!
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 350°F.
COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.
Thursday - BBQ Beef Soft Tacos 4/29
found http://www.kraftrecipes.com/recipes/bbq-beef-soft-tacos-112397.aspx
What You Need!
1 onion, sliced
1 red pepper, cut into strips
1 lb. extra-lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
8 whole wheat tortillas (6 inch)
1 tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Make It!
COOK and stir onions and peppers in nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add meat; cook 10 min. or until done, stirring occasionally. Stir in sauce; cook 2 min. or until heated through, stirring occasionally.
SPOON onto tortillas; fold in half.
TOP with tomatoes and cheese
What You Need!
1 onion, sliced
1 red pepper, cut into strips
1 lb. extra-lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
8 whole wheat tortillas (6 inch)
1 tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Make It!
COOK and stir onions and peppers in nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add meat; cook 10 min. or until done, stirring occasionally. Stir in sauce; cook 2 min. or until heated through, stirring occasionally.
SPOON onto tortillas; fold in half.
TOP with tomatoes and cheese
Friday - Roast Pork Tenderloin Supper 4/30
found http://www.kraftrecipes.com/recipes/roast-pork-tenderloin-supper-107296.aspx
What You Need!
2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 lb. fresh green beans, trimmed, steamed
Make It!
HEAT oven to 400ºF.
HEAT large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish. Mix mustard and thyme; spread onto meat.
BAKE 20 to 25 min. or until meat is done (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel; cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel sauce along with the stuffing and beans
What You Need!
2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 lb. fresh green beans, trimmed, steamed
Make It!
HEAT oven to 400ºF.
HEAT large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish. Mix mustard and thyme; spread onto meat.
BAKE 20 to 25 min. or until meat is done (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel; cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel sauce along with the stuffing and beans
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