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Wednesday, April 20, 2011

Easy Shepherd's Pie

image courtesy of Kraft

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups  frozen mixed vegetables, thawed
1 cup beef gravy
Brown meat in large skillet; drain. Mix potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. Combine meat, vegetables and gravy; spoon into 9-inch square baking dish. Cover with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
Instead of buying gravy, I made some with beef bullion and thickened it with flour.

Beef Noodle Bowl

Beef Noodle Bowl

8 oz linguine (or whatever you have around)

3 cups broccoli florets

3 carrots sliced (about 2 cups)

2 tsp. Oil

1 lb beef sirloin steak, cut into strips

¼- ½ cup Kraft Asian Toasted Sesame Dressing

1-2 TBSP Teriyaki sauce

Cook pasta as directed on package, adding vegetables to boiling water for the last 2 minutes of cooking time. 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. 

This was pretty straight forward and delicious. Next time I'm going to throw in some snow peas. 

Orange-BBQ Pulled Pork

Image courtesy of Kraft

1 boneless pork shoulder (3 lb.)
1 bottle (18 oz.)barbecue sauce
Juice from 1 medium orange

Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

Serve on toasted rolls with cheese and dill pickles if desired.

This is another recipe from that Kraft mailer I got a few years ago. Brent and I loved this recipe and we ate it FOREVER. We ate sandwiches and put this on lettuce and called it a salad.

Double-Cheese Chili

Double-Cheese Chili

  • 1 lb ground beef
  • 1 small onion chopped
  • ½ cup green peppers, chopped
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 14 ½ oz can tomatoes
  • 8 oz tomato sauce
  • 1 Tbsp chili powder
  • Shredded cheese to taste

Brown meat in large skillet on medium heat; drain.

Add onions and peppers and cook until tender.

Transfer to large pot

Add beans, tomatoes, tomato sauce and chili powder

Mix well

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Sprinkle cheese onto bottom of each bowl and top with chili and more cheese. 

This recipe came to me in the mail. I ripped up the magazine that it came in and only kept the good recipes. 3 years later, I can't remember where it came from. This was so easy that Brent made it without much help while washed dishes. It was divine with cornbread. This should serve 6, but with my husband, we got about 4 servings out of it.

Tuesday, April 5, 2011

Monday, April 4, 2011


Here's the pizza I made for lunch using my pizza dough recipe about to hit the oven.

I used some Ragu Garlic and Parmesan sauce, grilled chicken, asparagus, and garlic.

Right out of the oven: