0021. baked cream cheese spaghetti

This isn't quite the recipe I usually use when baking a spaghetti casserole, but I found it on Pinterest and it looks really good.

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

0020. bacon wrapped jalapeno chicken bites

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 16 bite-sizes

Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled.

Ingredients

§ 8 chicken tenders, flattened and cut in two

§ 3-ounce package softened cream cheese

§ 1 jalapeno pepper, seeded and finely chopped

§ 8 slices bacon, cut in half

Instructions

1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

2. Grill until bacon is brown and crispy on both sides.

Notes

Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half.

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

0019. bacon wrapped chicken

Chicken, and bacon, better yet, crispy bacon. They are two of my favorite foods both in one easy recipe. I had some extra boneless-skinless chicken breasts on hand and was looking for an easy dinner which brings us today’s recipe for Bacon Wrapped Chicken. What really surprised me was the amount of ingredients in this recipe, there are very few! I feel the chive and onion cream cheese is a huge ingredient in the flavor department and does most of the work for you. Try and pound the chicken breasts down with a mallet as thinly as possible because they will roll up a lot easier. If you want to do some outdoor grilling these can also be grilled as well. They go great with a side dish of pasta or flavored rice. Enjoy.

Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butter

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

0018. avocado egg salad

Want to make the perfect boiled egg? Martha Stewart is the queen -- the method.

To make the avocado egg salad, you need the following . . .

· 4 hard-boiled eggs

· 1 large avocado, cubed as you see above

· 2 tablespoons mayonnaise

· 1 teaspoon curry or fenugreek powder (I prefer curry)

· Pinch of salt and pepper

But all you do is combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.

0017. Avocado Bruscetta

Avocado Bruschetta recipe from Vegetarian Times

2 Tbs. lemon juice

2 Tbs. red wine vinegar

3/4 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. ground black pepper

1/4 cup olive oil

1/4 cup chopped cilantro, minced

1/4 cup chopped fresh parsley, minced

2 avocados, peeled, pitted, and cubed

6 slices of toasted baguette, rubbed with garlic cloves

Combine the lemon juice, vinegar, salt, oregano, and black pepper in small bowl.Whisk in the oil until thoroughly combined, then stir in the herbs. Gently toss the avocado cubes into the sauce. Spoon the avocado and sauce mixture onto toast slices.

0016. Jane's Potato Soup (from Paula Deen magazine)

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2c chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)

Garnish: minced green onion (I add cheese here as well, and I'd add bacon if I had it)

I a slow cooker, combine potatoes, broth, soup, onion, and pepper.

Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion if desired.

0015. Chocolate Pudding Pie

what you need

1

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2

cups cold milk

1

OREO Pie Crust (6 oz.)

2

cups thawed COOL WHIP Whipped Topping, divided

make it

BEAT pudding mix and milk with whisk 2 min.; spoon half into crust.

STIR 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours.

kraft kitchens tips

SPECIAL EXTRA

Sprinkle 2 Tbsp. chopped toasted PLANTERS Pecans onto bottom of crust before adding filling as directed.

HEALTHY LIVING

Save 40 calories and 2 g fat per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Pudding and COOL WHIP LITE Whipped Topping.