Sorry about not posting any recipes last week. I remember promising two recipes this week if I neglected my blogging duties ... so here they are! The best part? They are double-duty dishes!
I'll explain. Kraft Food and Family magazine did a spread on dishes you can make one night and then basically repurpose for another meal, another night. How fantastic is that?! So here is a pair of recipes that we enjoyed (immensely) last week.
Day 1: So-Easy Spaghetti Bolognese
4 oz. spaghetti, uncooked
1/2 lb. lean ground beef
1 cup chopped onions
2 cloves garlic, minced
1 cup (1/2 of 14.5 oz can) Italian-style stewed tomatoes, undrained
2 Tbsp. tomato paste
2 Tbsp. Kraft Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Grated Cheese
Cook pasta as directed on package.
Meanwhile combine meat, onions, and garlic in large nonstick skillet; cook on medium heat 5 min., or until onions are crisp-tender, stirring frequently. Stir in tomatoes, tomato paste, and dressing. Bring to boil; cover. Reduce heat to medium-low; simmer 5 min. or until heated through, stirring occasionally.
Drain pasta; place in large serving bowl. Add meat sauce; mix lightly. Sprinkle with the cheese.
Makes 2 servings, 2 cups each.
Plan ahead for day 2! Cook pasta and prepare meat sauce as directed, doubling all ingredients except the pasta and cheese. Remove half of the meat sauce; refrigerate overnight. Continue with the main recipe and serve as directed.
Day 2: Zesty Beef Chili
Spoon leftover meat sauce into medium saucepan; stir in 1 can (15 oz.) kidney beans, drained; 1/2 cup Taco Bell Home Originals Thick N' Chunky salsa, and 1 Tbsp. chili powder. Cook and stir until heated through. Top evenly with 1/4 cup Kraft Mexican Style Shredded Four Cheese.
Makes 2 servings, 2 cups each.
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