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Recipes
Pork Chops with Rosemary Lemon Potatoes
By carol gorman
Heat oven to 400 degrees
- 1 tablespoon plus 2 tsp rosemary, chopped
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 1 1/8 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 bone-in pork chops (about 1 3/4 lbs)
- 4 tablespoons canola oil
- 1 1/2 pounds Yukon gold potatoes, thinly sliced
- 3/4 pound green beans
Loaded Baked Potato Casserole
By carol gorman
Heat oven to 350°F. Toss potatoes with dressing in 13x9-inch baking dish sprayed with cooking spray; cover
- 2 lb. (900 g) baking potatoes (about 6), cut into 3/4-inch cubes Acme Fresh Market — 1 ea For $2.99 until 12/31
- 1/4 cup Kraft Zesty Italian Dressing
- 4 slices bacon, cooked, crumbled Acme Fresh Market — 1 lb For $3.99 until 12/31
- 1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese
- 4 green onions, chopped
- 1/2 cup light sour cream
Smart Pork-Pasta Toss
By carol gorman
Cook spaghetti as directed on package, omitting salt
- 220 g whole wheat spaghetti, uncooked
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
- 1 lb. (450 g) pork tenderloin, cut into bite-size pieces
- 1 cup chopped red onions
- 3 cloves garlic, minced
- 1-1/2 cups cherry tomatoes, halved
- 1/3 cup 25%-less-sodium chicken broth
- 6 cups loosely packed baby spinach leaves
- 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
Creamy Mushroom Spaghetti
By carol gorman
Cook spaghetti as directed on package, omitting salt
- 220 g spaghetti, uncooked
- 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
- 3 cloves garlic, minced
- 3 cups sliced fresh mushrooms
- 1 can (10 fl oz/284 mL) 25%-less-sodium condensed cream of mushroom soup
- 1/4 cup milk
- 1/4 cup Kraft 100% Parmesan Grated Cheese
- 1/4 cup chopped fresh parsley
Fiesta Stuffed Pasta Shells
By carol gorman
HEAT oven to 350ºF. HEAT oil in large skillet on medium-high heat
- 1 Tbsp. oil
- 1 red pepper, chopped
- 1/2 cup chopped red onions
- 2 cups chopped cooked chicken
- 1 cup canned refried beans
- 2 Tbsp. taco seasoning mix
- 2 cups Kraft Tex Mex Shredded Cheese, divided
- 24 jumbo pasta shells, cooked
- 2 cups pasta sauce
- 1 cup salsa
- 2 green onions, thinly sliced
Ham 'n' Egg Pizza Recipe
By carol gorman
Directions Unroll crescent roll dough and place on an ungreased 12-in
- Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 3 eggs
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 2 cups finely chopped fully cooked ham
- 1 cup frozen shredded hash brown potatoes
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
BBQ Scalloped Potatoes
By carol gorman
PREHEAT barbecue to medium heat
- 2 cups thinly sliced peeled potatoes (about 1/4-inch thick) 1 cup thinly sliced carrots 1/2 cup water 1/3 cup plus 1 Tbsp. Kraft 100% Parmesan Grated Cheese , divided 1/3 cup Miracle Whip Dressing 2 T
Criss-Cross Shepherd's Pie
By carol gorman
HEAT oven to 375ºF. COOK potatoes and garlic in boiling water in large saucepan 15 min
- 1-1/2 lb. (675 g) Yukon gold potatoes (about 3 large), peeled, cut into 1-inch chunks 2 cloves garlic 2 lb. (900 g) extra-lean ground beef 2 onions, chopped 2 cups frozen corn, thawed, drained 1 cup
Ham & Cheese Breakfast Mini Quiches
By carol gorman
Heat oven to 400ºF. Use rolling pin to flatten each bread slice to 5-inch square
- 12 slices whole wheat bread
- 4 eggs
- 1/2 cup Philadelphia Light Cream Cheese Product
- 1 Tbsp. milk
- 60 g deli smoked ham, chopped
- 2 green onions, sliced
Irish Creme Chocolate Trifle Recipe
By carol gorman
Prepare and bake cake according to package directions, using a greased 13-in
- 1 package devil's food cake mix (regular size)
- 1 cup refrigerated Irish creme nondairy creamer
- 3-1/2 cups cold milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 cups whipped topping
- 12 mint Andes candies, chopped