Beef Noodle Bowl

This is one of our favorites and it's so easy to make.

Beef Noodle Bowl

1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced (I sometimes use frozen carrots)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup zesty Italian dressing
1 Tbsp. teriyaki sauce

Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

The finished product. Yum, yum good!!!!

Creamy Chicken Pot Pie

I always wanted to try to make a pot pie but thought they were too hard. But I found this super easy recipe and loved it. I served it with potatoes from my Dad's garden and chicken gravy. Oh and I won't lie the gravy came from the jar!

Fresh potatoes from the garden.

My kitchen helper Mattie. She wanted to help wash the potatoes.
Potatoes peeled and ready to boil.

Creamy Chicken Pot Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup all-purpose baking mix

Heat oven to 400°F.

Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.

Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

(recipie from kraftfoods.com)

Getting ready to go into the oven.

All done!!!

Cheesy Manicotti

I usually hate ricotta so I never make Manicotti even though my husband loves it. So finally I braved it and found an easy recipe. Low and behold I actually liked it.

Cheesy Manicotti

1 pkg. (8 oz.) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce

Heat oven to 350°F. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta cheese and 1/2 each mozzarella and Parmesan; mix well. Spoon evenly into manicotti shells (*see picture below).


Place in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.



(Recipie from kraftfoods.com)



*Instead of spooning the mixture into the manicotti shells I placed mixture in a large plastic bag and cut the end off of it and used it like a piping bag. It worked great and made the hassle of stuff shells so easy.

The finished product!! Yummy!!