Thursday, June 22, 2017

Asian Chicken, Cabbage, & Noodle Salad

Asian Chicken, Cabbage, and Noodle Salad
Makes 4 Servings

1 pkg (3 oz) Ramen soup mix

1 pkg (14 oz) coleslaw blend (cabbage slaw mix)
2 cups shredded or chopped cooked chicken breasts
4 green onions, sliced diagonally
1/3 cup peanuts
½ cup Kraft Lite Asian Toasted Sesame dressing
1 tbsp creamy peanut butter

Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.


Beat dressing and peanut butter with whisk until blended. Add to salad; toss to coat.

Thursday, June 8, 2017

Beef Cheese & Noodle Bake

Beef Cheese and Noodle Bake
Makes 8 Servings

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided


Preparation

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.


Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.