65th Recipe Tomato & Spinach Pasta Toss

Tomato & Spinach Pasta Toss

total time

20 min

prep

5 min

servings

6 servings, 1 cup each

photo by:

kraft

What You Need

2 cupsrotini pasta, uncooked

1/2 lb. Italian sausage

1 pkg. (6 oz.) baby spinach leaves

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cupKRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. DRAIN pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Kraft Kitchens Tips

Substitute

Substitute ground beef or turkey for the Italian sausage.

Substitute

Prepare using penne pasta.

Substitute

Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

nutritional information

per serving

Calories

230

Total fat

8 g

Saturated fat

4 g

Cholesterol

20 mg

Sodium

630 mg

Carbohydrate

26 g

Dietary fiber

2 g

Sugars

4 g

Protein

12 g

Vitamin A

45 %DV

Vitamin C

30 %DV

Calcium

20 %DV

Iron

10 %DV

Healthy Living Information

Low calorie

Good source of vitamin A or C

Diabetes Center

Carb Choices: 1-1/2

Diet Exchange

1-1/2 Starch + 1 Meat (L) + 1-1/2 Fat

Nutrition Bonus

Enjoy our contemporary twist on a traditional pasta bake. As a bonus, the spinach in this low-calorie dish is a good source of vitamin A.

64th recipe Easy Autumn Pear Cake

Easy Autumn Pear Cake

total time

1 hr

prep

15 min

servings

24 servings

photo by:

kraft

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 egg

1 pkg. (2-layer size) yellow cake mix

7 Tbsp.butter, melted, divided

1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1/2 tsp. ground cinnamon

1/2 cup chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F. BEAT first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.) SPREAD batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean.

Kraft Kitchens Tips

Substitute

Prepare using a lemon or spice cake mix.

 

63rd recipe Turkey, Pear and Cheese Melt

Turkey, Pear and Cheese Melt

avg rating

3read reviews (3)

rate this recipe

total time

5 min

prep

5 min

servings

4 servings

photo by:

kraft

           What You Need

1 oz.KRAFT 2% Milk Cheddar Cheese, cut into 4 thin slices

8 TRISCUIT Rosemary & Olive Oil Crackers

4 slicesOSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, halved

8 thin fresh pear slices

Make It

CUT cheese slices diagonally in half. PLACE crackers in single layer on microwaveable plate; top with cheese, turkey and pears. MICROWAVE on HIGH 30 sec. or until cheese just begins to melt. Serve warm.

Kraft Kitchens Tips

Note

If the pear slices are too long for the crackers, cut crosswise in half before placing on crackers.

Substitute

Prepare using OSCAR MAYER Deli Fresh Ham.

sign in and join the discussion

Rate recipes, or edit your ratings of others' dishes and more. 

 Nutrition

per serving

Calories

80

Total fat

3 g

Saturated fat

1 g

Cholesterol

10 mg

Sodium

180 mg

Carbohydrate

9 g

Dietary fiber

1 g

Sugars

1 g

Protein

4 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

2 %DV

Healthy Living Information

Diabetes Center

Carb Choices: 1/2

Diet Exchange

1/2 Starch + 1 Fat

Nutrition Bonus

Enjoy the delicious flavors in these simple snacks made with better-for-you ingredients.

62nd Recipe Turkey Pot Stickers

Turkey Pot Stickers

• 8 ounces lean ground turkey
• Fresh ginger, peeled and minced
• 1 bunch cilantro, chopped
• 4 scallions, chopped
• 2 to 5 tbsp. red chili pepper paste
• Soy sauce
• 2 tbsp. extra-virgin olive oil
• One package wonton wraps

Instructions:

At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.

61st recipe Hobo Camping Dinner

Required:

aluminum foil
paper towels
long fire tongs

Ingredients:

Serves One:
1/4 lb. hamburger
1 potato
1 carrot
katchup or BBQ sauce
1/4 onion, optional

Seasoning: salt, pepper, ...

Notes:

Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.

Instructions:

Wash, peel, and dice the vegetables.
With clean fingers, pull the hamburger into bits and place on foil wrappter.
Season hamburger and add vegetables and sauce as desired.
Fold foil into a flat package sealed well.
Place the dinner on coals.
Cook for 10 minutes, then flip and cook 10 more.
Unwrap and check one dinner to see if they are done.

60th recipe Breakfast in a PAPER BAG Recipe

Ingredients

1-2 Strips of Bacon
 1-2 Handfulls Frozen Hash Browns
 1-2 Eggs

Equipment

Lunch Sized Paper Bag
 Pointed Stick
 Hot Campfire Coals
 Fork

Instructions

1. Open paper bag and place bacon strips on bottom.
2. Toss in potatoes.
3. Break in egg(s).
4. Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food.
5. Insert pointed stick only through the top folded part of the bag.
6. Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you'll set your breakfast on fire.)
7. When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM.....
 8. Remove from heat and pull out the stick with an oven mitt.
 9. Open the bag and fold down the paper. Eat right out of the brown bag.
 10. Throw your "dishes" in the fire (but don't forget to save the forks.)


CommentIt's good to have Leader's supervise folding the bags and inserting the sticks so there's no mistakes.

58th recipe Spinach Quiche

Spinach Quiche   Prep Time: 30 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 20 Minutes Servings: 6 "Frozen spinach and a prepared pie shell are shortcuts that make this savory spinach and cheese quiche a family-friendly weeknight main dish." Ingredients: 1 (9 inch) refrigerated pie crust 3 tablespoons olive oil 1 small onion, thinly sliced and quartered 1 cup frozen chopped spinach, thawed and drained well 8 eggs 1 clove garlic, minced 1 teaspoon dried thyme 1 teaspoon dried basil 2 tablespoons grated Pecorino Romano cheese 1 cup shredded Mozzarella cheese salt and ground black pepper to taste Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature. 2. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside. 3. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges. 4. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust. 5. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.