Sunday, August 14, 2011

Fine Print: Recipes from the Back of Boxes and Bags

Pesto-Chicken Italiano (from the back of Kraft's Five-Cheese Italian Blend)

1 tbsp oil
1 lb boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 large red pepper, cut into thin strips
1/4 cup pesto
1 lemon, cut in half, divided
1 cup Italian five-cheese blend
2 cups hot cooked angel hair pasta

Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

Stir in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

Serve with remaining lemon half, cut into wedges.

Best  Spaghetti and Meatballs (from Kroger spaghetti bag)
2 tbsp oil
1 onion, chopped
1 28-oz. can tomatoes
2 tsp salt
1 tsp sugar
1 12-oz. can tomato paste
1/2 tsp basil
1/2 tsp thyme
1/2 cup water
1/4 tsp pepper
1 bay leaf
Brown onion in hot oil. Stir in tomatoes, breaking them up with a spoon. Add other ingredients. Cover and simmer gently for 30 min.

Meatballs1 1/2 lb. ground beef
1 clove garlic, minced
2 eggs
1 tsp salt
1 cup dry bread crumbs
1/4 tsp oregano
1/2 cup Parmesan cheese
1/4 tsp pepper
1/4 cup snipped parsley
Mix together all ingredients except oil. Form mixture into balls. Heat oil and brown meatballs in oil. Place meatballs into sauce and simmer uncovered for 20 min.

Prepare 1 12-oz. pkg of spaghetti to package directions; drain. Serve with meatballs and sauce. Makes 6 to 8 servings.

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