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Recipes
Chicken Parmesan Sliders
By ccavaletti
Preheat oven to 350º. Slice the rolls in half lengthwise
- 12-pack of dinner tolls or Hawaiian sweet rolls
- 3 c rotisserie chicken
- 1/2 c marinara sauce
- 8 oz fresh mozzarella, sliced
- 1/4 c basil, chopped
- 1/2 c melted butter
- 3 cloves garlic, finely chopped
- 2 Tbsp grated parmesan cheese
Salmon with Thai Vegetables and Black Rice
By ccavaletti
Preheat the broiler. Cook the rice as the label directs; set aside
- 1 c black rice
- 1 1/2-inch piece fresh ginger, peeled
- 1 small clove garlic
- 2 limes
- 1-1/2 Tbsp fish sauce
- 2 bell peppers (1 red, 1 yellow), thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 jalapeño pepper, thinly sliced (seeds removed for less heat)
- 1 c fresh cilantro
- Kosher salt and freshly ground pepper
- 1-1/4 lb skin-on center-cut salmon fillet (in one piece), preferable wild
- 1/4 c chopped salted peanuts
Cheesy Stuffed Shells
By ccavaletti
HEAT oven to 400°F. MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells
- 16 oz Cottage Cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1 tsp. Italian seasoning
- 20 jumbo pasta shells, cooked, drained
- 1 jar (24 oz.) spaghetti sauce
- 1 large tomato, chopped
Mexican Skillet Corn
By ccavaletti
In a large skillet, melt butter over medium-high heat
- 2 Tbsp butter
- 1 c chopped onion
- 1 c chopped red bell pepper
- 1 (16 oz) pkg frozen whole-kernel corn, thawed
- 1/2 tsp ground chipotle pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
Balsamic Grilled Pork Chops
By ccavaletti
Combine vinegar, soy sauce, mustard, sugar and red pepper flakes in a small bowl
- 2 Tbsp balsamic vinegar
- 2 Tbsp reduced sodium soy sauce
- 1 tsp Dijon mustard
- 2 tsp sugar
- 1/8 tsp red pepper flakes
- 2 boneless pork chops, trimmed of fat (8 oz total)
Five Bean Soup
By ccavaletti
Heat oil in a soup pot, saute garlic and onion until the onion is translucent
- 2 Tbsp Extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1/4 c celery, diced
- 1/2 c carrots, diced
- 3 Tbsp barley, rinsed
- 3 c water
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 1 can Navy beans
- 1 can Garbanzo beans
- 1 c sweet corn, fresh or frozen
- 1 can diced tomatoes with roasted onion
- 1/2 tsp dried basil
- 1-1/2 tsp crushed bay leaf
- 1 tsp sea salt
Slow-Cooker Pulled Pork
By ccavaletti
Trim pork of any excess fat
- 1 (3 lb.) boneless pork shoulder, skin and excess fat removed
- 1 onion, chopped
- 1/2 cup low-sodium chicken broth or water
- 2 cups bottled or homemade barbecue sauce
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- Salt and pepper
Pumpkin Cookies
By ccavaletti
Preheat oven to 350. Cream first 4 ingredients together; stir in pumpkin
- 2 c sugar
- 2 c butter
- 2 eggs
- 2 tsp vanilla extract
- 15 oz can pumpkin
- 4 c all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
Southwestern Chicken and Lima Bean Stew
By ccavaletti
Place the first 5 ingredients in a 5-qt
- 4 bone-in chicken thighs (1-1/2 lbs) ( I used cut up chicken breasts instead)
- 2 c frozen lima beans
- 2 c frozen corn
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 cans (14 oz each) fire-roasted diced tomatoes, undrained
- 1/4 c tomato paste
- 3 Tbsp Worcestershire sauce
- 3 garlic cloves, minced
- 1-1/2 tsp ground cumin
- 1-1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Prairieland Pot Roast
By ccavaletti
SEASON meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat until browned on both sides
- 1 boneless beef shoulder pot roast (2 lb.)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bottle (8 oz.) KRAFT CATALINA Dressing, divided
- 2 large onions, sliced
- 2 lb. Yukon gold potatoes (about 12), peeled, cut into 2-inch chunks
- 8 carrots (1 lb.), peeled, cut into 1-inch pieces
- 1-1/2 to 2 cups water
- 2 Tbsp. chopped fresh parsley