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- Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
- Combine the ground meats, pasta sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
- Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on Low, or until the tortellini is tender.
Supreme Kabobs
May 16th, 2012
| 8 Servings | Prep: 5 Min. Grill: 20 Min. |
Ingredients
3/4 cup canola oil
1/3 cup soy sauce
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1 teaspoon pepper
1 teaspoon dried parsley flakes
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
12 ounces small fresh mushrooms
1 medium green or sweet red pepper, cut into 1-inch pieces
2 small onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
Shrimp (optional)
Directions
In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken/& or shrimp to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.
Drain and discard marinade from chicken and vegetables. Thread the chicken, shrimp, vegetables and pineapple alternately on skewers.
Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink. Yield: 8 servings.
Diabetic Exchanges:One serving (prepared with low-sodium soy sauce and unsweetened pineapple) equals 4 lean meat, 1-1/2 vegetable; also, 274 calories, 235 mg sodium, 97 mg cholesterol, 8 gm carbohydrate, 38 gm protein, 9 gm fat.
Steak and Shrimp Kabobs
May 16th, 2012
| 6-8 Servings | Prep: 20 Min.+ marinating Grill: 15 Min. |
Ingredients
1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch
Directions
In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness. Yield: 6-8 servings.
| 8 |
Spicy Grilled Salmon Kabobs
May 16th, 2012
| 4 Servings | Prep: 15 Min. Total: 40 Min. |
Ingredients
1/4 cup KRAFT Lite Ranch Dressing
1/2 tsp. chili powder
1/2 tsp. ground red pepper (cayenne)
1 lb. boneless skinless salmon fillets, cut into 1-inch chunks
1 onion, cut into wedges
1 green pepper, cut into wedges
Directions
POURÂ combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.
HEATÂ grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.
GRILLÂ 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.
kraft kitchens tips
NOTE
If using wooden skewers, soak them in water while fish is marinating to prevent them from burning on the grill.
SUBSTITUTE
Substitute tuna, scallops or shrimp for the salmon.
Special Seafood Kabobs
May 16th, 2012
| 2 Servings | Prep: 25 Min + marinating Grill: 10 Min. |
Ingredients
3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple
Directions
In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 2 servings.
Nutritional Facts2 kabobs equals 382 calories, 20 g fat (3 g saturated fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.
Pineapple Chicken Kabobs
May 16th, 2012
| 8 Servings | Prep: 30 Min. + marinating Grill: 15 Min. |
Ingredients
2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves (4 ounces each)
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
Directions
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade. Yield: 8 servings.
Grilled Cedar-Planked Salmon
May 16th, 2012
| 8 Servings | Prep: 10 Min. Total: 4 hrs. 30 Min. |
Ingredients
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick
Directions
IMMERSEÂ plank in water, topping with a weight to keep it submerged. Soak 4 hours.
HEATÂ grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish. Place plank on grill grate.
GRILLÂ 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.
kraft kitchens tips
COOKING KNOW-HOW
Untreated cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle of water close at hand if needed for flare-ups.
NOTE
The cedar plank can be soaked overnight before using as directed. Or if you don’t have a plank, you can grill the salmon on a sheet of heavy-duty foil instead.
Mediterranean-Style Chicken
May 15th, 2012
| 4 Servings | Prep: 5 Min Total: 25 Min. |
Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14-1/2 oz.)Â Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp. lemon zest
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
3 cups hot cooked rotini pasta
Directions
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADDÂ tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring frequently.
RETURNÂ chicken to skillet; cook 1 min. or until hot. Top with cheese. Serve over pasta.
kraft kitchens tips
SPECIAL EXTRA
For garlic lovers, add 1 clove garlic, chopped with tomatoes.
Cheesy Italian Tortellini
May 15th, 2012
| 6 Servings | Prep: 15 Min. Cook: 8 Hours-15 Min. |
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
16 ounces Classico® Tomato and Basil Sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Directions
White Chocolate Bread Pudding
May 14th, 2012
| 12 Servings | Prep: 30 Min. + standing Bake: 55 Min |
Ingredients
16 slices cinnamon bread, crusts removed, cubed
1 cup golden raisins
3/4 cup white baking chips
3/4 cup chopped pecans
1/4 cup butter, melted
6 eggs, lightly beaten
4 cups 2% milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
SAUCE:
2/3 cup heavy whipping cream
2 tablespoons butter
8 ounces white baking chocolate, chopped
Directions
In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, raisins, vanilla chips and pecans. Repeat layers. Drizzle with butter.
In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla and cinnamon until blended; pour over bread mixture. Let stand for 15-30 minutes.
Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.
In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding. Yield: 12 servings (1-1/2 cups sauce).
Nutritional Facts1 serving (1 piece) equals 495 calories, 29 g fat (13 g saturated fat), 153 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 4 g fiber, 12 g protein.
Tombstone CupcakesÂ
May 14th, 2012
| 24 Servings | Prep: 1 Hour Bake: 20 Min. + cooling |
Ingredients
1 package (18-1/4 ounces) cake mix of your choice
1/3 cup semisweet chocolate chips
24 Milano cookies
1 can (16 ounces) vanilla frosting
1/2 cup chocolate wafer crumbs
1 cup chow mein noodles
24 orange gumdrops
3 green gumdrops, cut into small pieces
Directions
Prepare and bake cake mix according to package directions for cupcakes; cool completely.
For tombstones, in the microwave, melt chocolate chips. Pipe “RIP” onto cookies; place on waxed paper to dry.
Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones. Yield: 2 dozen.