Recipe Review: Caesar Pork Chop and Pasta

Photo Courtesy Kraft Foods

What You Need

1 cup penne pasta, uncooked

2 bone-in pork chops (3/4 lb.), 1/2 inch thick
1/4 cup KRAFT Classic Caesar Dressing, divided
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1 cup baby spinach leaves
2 cloves garlic, chopped
1/2 cup halved cherry tomatoes

Make It

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, brush both sides of chops evenly with 2 Tbsp. dressing. Dip in half the cheese, turning to coat both sides of each chop. Heat large nonstick skillet on medium heat 5 min. or until very hot. Add chops; cook 2 min. on each side or until done (160ºF). Remove to plate; cover to keep warm.

DRAIN pasta; return to saucepan. Add spinach and garlic; cook and stir 1 min. or until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.

Kraft Kitchens Tips:  SubstitutePrepare using KRAFT Light Ranch Dressing.
 
I used grated parmaesan cheese---shredded will definitely be better.
 
Review:
 
2 out of 2 adults loved this meal.  How can pork smothered in caesar dressing and cheese fried up in a pan taste bad--FYI--it can't.
3 out of 3 kids loved this meal.  All of them had 3rds.
 
This one is a keeper.  Super easy, super tasty.

Recipe Review: Tomato Tortellini Soup

Taste of Home
February / March 2010

Tomato Tortellini Soup
No one will guess you "cheated" by using a can to make this lovely soup.  It tastes homemade all the way!
Sandra Fick // Lincoln, NE

Prep / Total Time:  25 Minutes
Yield:  10 Servings

1 pkg. (9 oz) refrigerated cheese tortellini (I used two packages of frozen ones)
2 cans (10-3/4 oz. each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth (I used beef)
2 cups 2% milk (I used 1%)
2 cups half-and-half cream (I didn't have any so just added 2 more cups of 1% milk)
1/2 cup chopped oil-packed sun-dried tomatoes (left this out)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese (I used an Italian blend)

Cook tortellini according to package directions.  (I just threw them into the soup about 10 minutes before serving)

Meanwhile, in a Dutch oven (I used a soup pot), combine the soup, broth, milk, cream, tomatoes and seasonings.  Heat through, stirring frequently.  Drain tortellini; carefully add to soup.  Stir in cheese.  Sprinkle each serving with additional cheese if desired.

This soup was really easy to throw together.  It was very tasty just using all milk but it would have added a richness had I used at least some half-and-half.  This soup tasted good the night I cooked it but tasted amazing the next day for leftovers.  I will be making this one again.

One out of two adults thought this was okay.  This adult isn't a big soup fan.
One out of two adults LOVED this.  This adult IS a big soup fan.
One out of 3 children ate this and said it was very tasty.  This child loves soup.
One out of 3 children ate this so they could have dessert.  This child claims they ate it only for dessert but I think this child secretly liked it.
One out of 3 children acted like I was trying to kill them but forced down their pathetically small serving to have dessert.

Recipe Review: Green Chile Cheeseburger Casserole

I am a big fan of Full Bellies, Happy Kids.  Today's recipe comes from there.

Ingredients

1 ½ pounds extra lean ground beef (I used ground turkey)


½ an onion, diced (I used dried)

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon fresh ground pepper

1 (7 ounce) can diced mild green chiles

1 (15 ounce) can Garacias Nacho Cheese Mexican Cheese Sauce, medium or mild (I used medium) (I could not find this...so I used Tostitos Brand Cheese Dip, you know the stuff you find in the chip area of the store.)

1 heaping cup shredded chipotle cheddar cheese, or cheddar cheese of your choice

About 1 pound frozen shoe string french fries (I used seasoned french fries for more of a kick)

A sprinkle of salt for fries



Instructions

1. Preheat the oven to 400 degrees. Get out a 9x13 inch Pyrex pan and a large skillet.

2. Cook the ground beef, onions, onion powder, garlic powder, salt, and fresh ground pepper together over medium high heat until no longer pink, Strain off the fat and place the meat mixture back in the pan.

3. Add the chiles and nacho cheese sauce to the pan and stir into the meat. Cook for about four minutes on medium low until combined and warmed through.

4. Pour the meat mixture into the 9x13 inch pan. Spread out and top with shredded cheddar. Top with frozen fries and sprinkle lightly with salt.

5. Bake for 30 minutes.

Rating:

2 out of 2 adults loved this dinner.  The name is quite unflattering...but it's delicious.
2 out 3 kids loved this dinner.  They even asked for seconds. 
1 out of 3 kids didn't touch this, but in their defense, they were sick.  Under different circumstances, this would have been a 3 out of 3 I'm pretty sure.

Recipe Review: Chicken and Pepper Pasta Bake

What You Need
3 cups rigatoni, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large red and green pepper, coarsely chopped
1 jar (24 oz.) spaghetti sauce
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.


COOK pasta as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add peppers; cook and stir 3 min. Stir in spaghetti sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.

DRAIN pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish. Top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips - Garnish with chopped fresh basil or parsley just before serving.
 
If you hadn't figured it out, this recipe comes from our good friends at Kraftfoods.com.  Per usual I didn't really follow it that closely.  I didn't use chicken because I had leftover italian sausage/hamburger combo from dinner the night before.  I left my peppers in strips.  I used the entire block of cream cheese...because if a little cream cheese is good...a lot is better.  And per usual I just use whatever cheese I have in my house.
 
Review:
 
3 out of 3 kids ate this meal without complaint.  2 out of 3 kids had seconds.  1 out of 3 kids had 3rds.  This ranks as a HIT!
2 out of 2 adults enjoyed this meal.

Recipe Review: Country Ham and Macaroni Casserole

1 lb country ham slices or regular smoke ham in one piece (I just used a pack of diced ham)
1 large onion, diced (I used dried)
1 lb elbow macaroni (I used egg noodles)
2 cups shredded extra sharp cheddar cheese (I used colby/jack mix)
1 cup sour cream (I used fat free)
1 can cream of chicken soup
1/4 cup butter (margarine), melted
1 cup dry plain bread crumbs (I used Italian breadcrumbs)

1. Heat oven to 400
2. Bring 4 quarts water and ham to boiling in larg pot.  Once water begins to boil, remove ham to a plate.  Add onion and macaroni to pot.  Return water to boiling; cook 8 minutes, stirring occasionally.
3.  Course chop ham, discarding any fat and bones.
4.  Drain macaroni and onion and return to pot.  Add ham, cheese, sour cream and soup.  Scrape into a 13x9x2 baking dish.  Pour melted margarine over top.  Sprinkle with bread crumbs.
5.  Bake in heated 400 oven 30 minutes or until heated through and top is golden brown.

Let stand 5 minutes before serving.

Yeah...I skipped the whole boiling the ham and onion step.  Way too much effort.  Just cook your pasta and the cooked ham, onion and continue with the steps.

3 out of 3 children ate seconds and some had thirds of this meal.  A big hit.
2 out of 2 adults ate this and thought it was quite tasty.

This recipe will be added to the semi-regular winter rotation.

Photo: Oreo Cheesecake Cups

A food photographyer I am not...but they were very tasty.

She speaks for everyone.

Recipe Review: Oreo Cheesecake Cups

16 Oreos (You might need extra if you break some)
16oz cream cheese (at room temperature)
2/3 C. granulated sugar
1 tablespoon flour
2 eggs
2 egg yolks

Line 16 muffin cups with paper liners.
Carefully separate cookies into halves.  Using the halves with the white filling, put one in each paper muffin cup, filling side up.  Break the other halves of the cookies into small crumbles.  Set aside.
Beat the cream cheese, sugar, eggs and egg yolks with an electric mixer for approximately 5 minutes.
Spoon a small amount of cream cheese mixture on top of each cookie half in each of the muffin cups.
Using half of the reserved cookie crumbs, sprinkle a small amount of crumbs on top of each cheese cup.
Cover with more cream cheese mixture, filling each muffin cup to within 1/4 inch of top.  (You should use all the filling)
Bake at 350 for 20-25 minutes or until a knife or toothpick inserted in the center comes out clean.
Let cool 15-20 minutes.

Topping
1 cup sour cream
2 tablespoons sugar

Beat sour cream and sugar until well blended.
Spread on top of each cooled cheese cup
Garnish with sprinkling of remaining cookie crumbs.
Store, covered in refrigerator.

I am sure everyone will be surprised by this review...

3 out of 3 children LOVED this. 
2 out of 2 adults LOVED this.

Pictures to come.

Recipe Review: OBB Taco Soup

I've said it once and I'll say it again, I really like Our Best Bites.  When I saw this recipe I knew I had to try it.  One, I love soup.  Two, I love recipes where I have all the ingredients in my house.  But with most things I thought I had all the ingredients and didn't--so I improvised.  So, this recipe was more of a guideline that I used as inspiration.


Taco Soup

Recipe from Our Best Bites

1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you'll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it's been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Nutritional Information:
Calories: 188
Fat: 3.6
Fiber: 8.6
Protein: 15.8
WW Points: 4

Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.

What I did...

1.5 pounds lean ground beef
1 can black beans - drained and rinsed
1 can red beans - drained and rinsed
1 bag frozen corn
1 can tomato soup (Costco sells a larger can than in the store, so this was a Costco sized can of tomato soup...if I had the regular size I would have used 2)
1 can diced tomatoes - undrained
1 can diced green chilies - undrained
2.5 cups water
1/4 cup taco seasoning
Cumin
Chili powder
Onion powder
Garlic powder


So, basically I cooked my ground beef with the seasonings listed at the end.  Then I dumped everything else in and cooked for 15 minutes while some biscuits baked.  Super quick, super easy.
 
2 out of 2 adults loved this.  One adult is admittedly not a big soup fan, but he raved about this and requested if I want to make soup again, that I consider making this.
1 out of 3 children gobbled this up.
2 out of 3 chldren acted as though I was trying to kill them and took the required bites to eat some biscuits.
 
This will definitely be added to our winter soup rotation.