Kraft Foods Dinnertime Quesadillas

From Kraftfoods.com

Dinnertime Quesadillas

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, two quesadillas each

What You Need

2 cups shredded cooked chicken

1/2 cup drained canned whole kernel corn

1/2 cup sliced green onions

1/2 cup drained canned black beans, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

8 TACO BELL® HOME ORIGINALS® Flour Tortillas

Make It

LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

2-Step Beefy Taco Joes

From: Campbell's Kitchen

Prep/Cook: 15 minutes

Serves: 8

Ground beef is cooked in the skillet and seasoned with a bold combination of tomato soup and salsa, served on a sandwich bun and crowned with shredded Cheddar cheese.

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Chunky Salsa
1/2 cup shredded Cheddar cheese
8 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds

Directions:

Brown ground beef in skillet. Pour off fat.

Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Serve with French fries and corn on the cob. For dessert serve chunky applesauce.

Nutrition Information

Using Campbell's® Condensed Tomato Soup: Calories 281, Total Fat 10g, Saturated Fat 4g, Cholesterol 41mg, Sodium 731mg, Total Carbohydrate 30g, Dietary Fiber 1g, Protein 17g, Vitamin A 6%DV, Vitamin C 3%DV, Calcium 12%DV, Iron 15%DV

Using Campbell's® Condensed 25% Less Sodium Tomato Soup: Calories 281, Total Fat 10g, Saturated Fat 4g, Cholesterol 41mg, Sodium 676mg, Total Carbohydrate 30g, Dietary Fiber 1g, Protein 17g, Vitamin A 6%DV, Vitamin C 3%DV, Calcium 12%DV, Iron 15%DV

Buffalo Burgers

From: Campbell's Kitchen

Prep: 10 minutes
Cook: 20 minutes

Serves: 4

These juicy burgers get even better when they're topped with our delicious hot and spicy sauce and crumbled blue cheese.

Ingredients:

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1/2 tsp. Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm® Classic Hamburger Buns, split
Lettuce leaves, red onion slices, tomato slices (optional)

Directions:

Shape the beef into 4 (1/2-inch-thick) burgers.

Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or to desired doneness, turning the burgers over once halfway through grilling.

Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.

Tip: Any leftover soup mixture can also be a great dipping sauce for French fries.

Serving Suggestion: Serve with carrot and celery sticks with Ranch dressing for dipping. For dessert serve chocolate chip cookies topped with vanilla ice cream.

Cost per recipe: $7.98

Cost per recipe serving: $2.00

Total cost of meal (including serving suggestion): $13.10

Nutrition Information

Campbell's® Condensed Tomato Soup : Calories 439, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 949mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 29g, Vitamin A 9%DV, Vitamin C 6%DV, Calcium 17%DV, Iron 23%DVCampbell's® Condensed 25% Less Sodium Tomato Soup: Calories 439, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 838mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 29g, Vitamin A 9%DV, Vitamin C 6%DV, Calcium 17%DV, Iron 21%DV

A "Heads-Up"

I just wanted to let the readers know (as few and far between that you are) that I am going to be posting a sequence of recipes that I may or may not have tried already. These are the pages and pages of recipes that I have printed and saved for a "rainy day" so to speak. But the clutter is maddening and I just cannot take it anymore. Hence, one of the reasons I created this blog. I find going to ONE PLACE to find a good recipe is a little less daunting than hitting 2,3, 10 websites to find something we may like. I have already done the searching, now just to create a home for them.

I will be cutting and pasting a lot of the recipes from Campbells Recipes and Kraft Kitchens. Their due credit will be given.

I hope you enjoy looking through these recipes as much as I do.

Fruity Blueberry Cake

A very simple but delicious cake recipe that you can make with any fruit that you like!

This recipe is for blueberry.

Fruity Cake


What you Need:

For CAKE

1 Boxed White Cake mix (and ingredients to prepare cake EXCEPT for oil)
2 TBSP applesauce (original or natural) to replace oil in cake mix
1 pint of blueberries (probably won't use the entire pint)

For FROSTING

1 tub cool whip whipped topping
8 oz of blueberry yogurt

What to Do:

Prepare cake as instructed, except replace the oil with 2 TBSP applesauce.
Pour into 9X13 cake pan
Gently drop blueberries into cake batter. Don't put too many and space them apart.
Bake cake as per directions on box
Prepare frosting by blending cool whip and yogurt with a hand mixer until well mixed.
After cake is cooled, frost.
Refrigerate for at least an hour before serving as this cake is better served cold.

To make this cake with any fruit or berries, just change your yogurt flavor to match.

Red Lobster Garlic Cheese Biscuits

Red Lobster's Famous Garlic Cheese Biscuits

What you Need:

2.5 pounds buttermilk biscuit mix (Bisquick will work)
6 ounces shredded cheddar cheese
22 ounces cold water

Preheat oven to 400 degrees. Mix all ingredients together in a mixing bowl. The dough should be thick. Scoop dough into small balls (a 1 & 1/2 ounce scoop is ideal) and place on a nonstick pan. Bake for approximately 10 minutes or until golden brown. After baking, brush with garlic butter.

Crockpot Italian Style Chicken with Spaghetti

Another recipe from a friend

Crockpot Italian Style Chicken with Spaghetti

What you Need:

1 can (8 oz) tomato sauce
6 to 8 boneless, skinless chicken breast halves
1 can (6 oz) tomato paste
3 TBSP water
3 medium gloves of garlic, minced
2 TSP dried oregano
1 TSP sugar
Hot, cooked spaghetti
4 oz shredded mozzarella cheese
grated parmesan cheese

What to Do:

If desired, brown the chicken in oil on stove top, drain. Sprinkle generously with salt and pepper. Arrange chicken in slow cooker. Combine tomato sauce, tomato paste, water, garlic, oregano and sugar, pour over the chicken. Cover and cook on LOW for 6 to 8 hours.

Remove Chicken and keep warm. Turn cooker to high heat setting and stir in mozzarella cheese into sauce. Cook uncovered til cheese melts and sauce is heated through. Serve chicken and sauce over hot, cooked spaghetti. Serve with parmesan cheese. Serves 6 to 8.